In western US the Chilean types were predominant, often called California or Arizona Common varieties. The types spread eastwards. In the mid 1800's, the typical German immigrant introduced a type that later to be named Grimm after him. This type was an Medicago media, so naturally winter hardy after years of selection in the very cold climate of Minnesota. It allowed alfalfa to be used in the cattle ranches of the norther plains. This and later selections finally enabled the crop to establish itself throughout North America, from the East Coast to upper Canada in the late 1800's.
Until the the 1950's, most varieties were either variants of the Chilean common types or Grimm variegated, M. media. use of such public or improved varieties has since decreased dramatically. In the US, one can generalize by stating that by the 1950's, 80% of the varieties were unimproved and only 20% public now remains. The Waterman-Loomis Company played a major role in the development of proprietary varieties. In many countries around the world, a similar shift from publics can be seen, proving the value of improved quality forage products.
This ends one lecture by Dr. Paul Henderlong, my Ohio State University Forages 412 class I took back in 1969. I hope you have enjoyed it. We never produced much alfalfa on our farm because Timothy and clovers were so much better adapted and required less management. Good alfalfa is difficult to grow in humid and normally wet Ohio. I admire the farmers who grow good alfalfa here because it is no easy task.
We studied everything compared to Vernal variety which was the comparison standard in those days. I think dad had a stand that lasted 17 years but we can raise 200 bushel corn on that field very easily today. I remember Cimarron coming and going and many Pioneer and other varieties.
When I was the county agent guy, I read the Haymaker quarterly public publication out of Fresno, California. Dr. Gary Lacefield was the expert to go to from the University of Kentucky in those days
LuAnn and I still love the color, smell and texture of fresh cut alfalfa. No wonder livestock like it so well.
Ed.
In my part of the world we have dry summers with a heavy dew. This means you have a half hour window at 2 a.m. to bale. I've seen it change from shattering leaves to a powder to 22 percent moisture in one round.
ReplyDeleteThen you have another half hour window in the morning when it goes from too wet to too dry.
So good alfalfa is more of an art than a science here, but quite satisfying to do correctly.
I wish there was more choice in alfalfa varieties but the advent of Monsanto alfalfa has made its impact.
I will say that the GM alfalfa is amazing stuff. It eliminates a lot of stress on the alfalfa plants and they live longer and you can eliminate grass as well as most broadleaf weeds from the fields. You don't see resistant weeds as you generally cut the alfalfa before any resistant weeds have time to reproduce.
However, if your customer does not want GMO you don't grow GMO.
A very nice alfalfa history, short and sweet.
ReplyDeleteI do find it strange when farmers and friends say alfalfa is difficult to bail successfully. I bale both bermudagrass hay as well as alfalfa hay, and the principles are the same for both. The major difference might be mostly stems grass hay looks reasonably good while mostly stems alfalfa looks like a bundle of sticks.
Regardless baling fully cured hay we can start with a 70% Humidity (down next to the hay) which will bale at 20% moisture. Keep baling till the leaf loss becomes obvious, usually in the 50% humidity range.
For larger bales we start baling at 65% relative humidity (down next to the hay).
The key is the stems are dried while the leaves have enough humidity moisture to keep the leaves limp.
I wonder if GM alfalfa has done to alfalfa what I have seen GM corn do to corn?
ReplyDeleteGetting a loan of $450.000.00 USD dollars with 2% interest rate per a year from Mr Lorenzo Diego Loan Firms was so easy.when other financial investors turned me down. Mr Lorenzo Diego offered me a loan that got my business going today He's Certified to Offer the Following Types of Loans * Personal Loans (Unsecured) * Business Loans (Unsecured) * Debt Consolidation Loans * Improve Your Home * Investment Loans. He's honored to meet your financial needs. Credit problems should not stop you from getting the loan you need. He can finance up to $10,000.00 USD Dollars to $100,000,000.00 USD Dollars anywhere in the world as long as He 2% interest can be guaranteed on these projects.
ReplyDeleteEmail mrlorenzodiegoloanfirm@outlook.com
Whatsapp ... + 1 (346) 226-2778