Last Edited
This image and the accompanying teaching notes come from a wonderful album—Bringing in the Hay: What can the TPS Teachers Network do for me?—created by TPS Teachers Network Manager 
Mary Johnson
. Be sure to check out the entire album for more cross-curricular connections and feel free to share the publicly available album with friends and colleagues.
Possible topics: agricultural science, chemistry, ecology, botany
"Hay quality varies due to different factors such as forage species, fertilization, stage of maturity, harvesting practices/curing and storage. Hay produced in Oklahoma consists of grass hay (such as Bermudagrass, lovegrass or tall fescue), legume hay (such as alfalfa and clovers), native hay (whatever is growing in a pasture or range site) and mixtures of these. As a rule of thumb, fertilized and less mature forages may have higher quality than unfertilized and mature ones. Furthermore, proper curing is essential for keeping hay absent of molds and spontaneous fire. Finally, proper storage will maintain the achieved hay quality for longer periods." From Evaluating Hay Quality Based on Sight, Smell and Feel: Hay Judging, Oklahoma State University Extension, 2017.
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