Our Products

25/40 - 400 - 700 - 800 kg

Bales of Dehydrated Alfalfa

All manufacturers produce this format, with weights ranging from 700-800 kg and bales being bound using either wire or twine. In addition to this large format, more and more manufacturers are producing bales with an approximate weight of 400 kg, which are bound using strapping, wire, twine or raffia netting. Various manufacturers also produce small bales with weights that range from 25-40 kg, bound by twine, wire or raffia netting. These large, medium and small bales may be made from alfalfa, vetch, fescue, ryegrass, etc., or even a mix of these. Various manufacturers now also produce large bales of chopped straw made from barley or wheat in the winter.

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5 - 13 mm

Pellets / Granules

Around 50 manufacturers have grinding and granulating facilities which allow them to produce pellets and granules with diameters ranging from 5-13 mm. A few of these have a bagging line, which allows them to sell pellets and granules in bags. Pellets may be made from alfalfa, grass or a mix of legumes and grass.

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Dried Alfalfa Briquettes

Only two manufacturers produce this format, generally using alfalfa, but mixtures of various forages can also be made. These are an excellent option for large-scale farming as direct measuring in fields prevents shrinkage.

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Alfalfa makes up 80% of our raw material.

The products manufactured by our members are made from processed legumes, mainly alfalfa, and to a much lesser extent vetch and sainfoin, as well as grass, such as fescue, ryegrass and corn forage.

Field Drying.

After the alfalfa has been partially dried in fields, this phase lasting around 48 hours in the summer, the raw material is sent to the factory with approximately 30% moisture. In terms of harvesting, the alfalfa is cut when covered with dew to avoid a loss in quality and is chopped using choppers or mobile choppers. Currently, around 85% is harvested using mobile choppers and the remaining 15% using choppers and trucks to transport it.

Factory Drying.

When it arrives at the factory, the alfalfa is sorted and separated by quality and levels of moisture, being left for a short period of time in the factory bay before being subjected to the dehydrated process. The alfalfa is put through a drier (one step trommel) with a hot air flow (at approximately 300° C) produced by a burner and combustion furnace, this causing the raw material to lose part of its moisture within a few minutes. It is then removed from the drier via suction with a moisture of between 12-14% (which, together with the cooling process, means it can be stored for long periods of time without spoiling).