Fact sheet: Making oaten hay

This fact sheet explains the key stages involved in making high-quality oaten hay for export markets.

The hay-making process is divided into three stages: mowing to paddock, bale management in the paddock, and transport out of the paddock. Each stage requires careful planning and execution to maintain quality and maximise returns.

Timing is critical when cutting oats for hay. Growers must balance yield and quality while considering weather conditions. The optimal cutting stage is the watery ripe stage (Z71). After this point, feed quality declines, reducing the value of the final product. In addition, rainfall during curing can significantly damage hay quality.

Once cut, hay must be cured to remove moisture. Faster curing generally produces better quality hay, as it reduces the risk of spoilage and nutrient loss. Weather conditions during this stage play a major role in determining outcomes.

Baling is another important step. The choice of baler, bale size and shape depends on market requirements, as well as storage, handling and transport needs. Poorly formed bales can collapse, cause handling issues and increase waste.

By managing each stage carefully and reducing weather risks, producers can improve hay quality, protect profitability and meet export standards.