Bryant Dorn remembers the days when he baled hay until dawn. Excess moisture in recent years put a stop to the Montana farmer’s all-nighters.
Extending the baling window matters to the Dorn family who operates a hay business on their Hardin, Montana farm.
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This infographic shows how Anchor works to speed up the curing process, reduce temperatures in high moisture hay, and prevent spoilage and preserve hay quality.
Two alfalfa bales sit side by side for comparison. Both were baled at over 25% moisture. The bale on the left was treated with a preservative, and the bale at right was not.
