In autumn and winter season, there are fewer green and blue fodder, silage resources are abundant, the price is low, and the feed value is high, which is welcomed by farmers. At present, cattle are being fed with silage all over the country. However, carelessness can cause poisoning deaths. To this end, remind farmers to pay attention to the following points when feeding silage.
The time for selecting high-quality silage silage to complete the fermentation is generally 30 to 50 days, and the leguminous plant takes approximately 3 months. The silage taken out after the completion of silage is colored greenish (yellow if harvested, yellowish brown after storage), smelling wine, soft and moist texture is the best. If the color is black or brown, the odor is odorous, and the texture is rough and the quality is poor.
When silos are fed in open cellar, they must start from one end of the cellar, and remove it from the surface layer by layer, with a certain thickness, so as not to mix mud and mud, so that green feed is always maintained. A plane should not be taken by a burrow.
Sealing of the silo in time to seal the mouth of the cellar should be timely sealed to prevent deterioration of the silage long-term exposure to the air, causing poisoning or other diseases after feeding.
Note that a reasonable combination of silage is a high-quality roughage, but it must be properly matched with the nutrient requirements of livestock and concentrates and other feeds in order to increase feed utilization. If the silage acidity is too large, the feed should be reduced or treated. Use 5% to 10% lime water and then feed, or add 20% baking soda (sodium bicarbonate) to the mixed concentrate. Reduces acidity in the stomach.
In addition, in the event of poisoning, it is necessary to find out the reasons promptly and take symptomatic treatment.
White garlic,also called Normal White Garlic or purple white garlic,is the most common garlic variety of Shandong,China. The skin ofnormal white garlic is basically white but White garlic also has a few purple stripes on it.
Normal white garlic, new crop
1. Commodity name: Normal White Garlic (Regular white garlic or Single Clove Garlic)
2. Feature: strongly spicy, milk white flesh, naturally bright color, no burnt, no mouldy, no broken, no dirt skins, no mechanical damaged, 1-1.5cm stem length, roots cleaness.
3. Size: 4.5-5.0cm, 5.0-5.5cm, 5.5-6.0cm, 6.0-6.5cm, 6.5cm & up.
4. Packing:
1) Loose packing(inner string bag):
a) 5kgs/carton, b) 10kgs/carton, c) 20kgs/carton; d) 5kgs/mesh bag, e) 10kgs/mesh bag, f) 20kgs/mesh bag
2) Prepacking:
a) 1kg*10bags/carton b) 500g*20bags/carton c) 250g*40bags/carton
d) 1kg*10bags/mesh bag e) 500g*20bags/mesh bag f) 250g*40bags/mesh bag
g) prepacked by 1pc/bag, 2pcs/bag, 3pcs/bag, 4pcs/bag, 5pcs/bag, 6pcs/bag, 7pcs/bag, 8pcs/bag, 9pcs/bag, 10pcs/ba, 12pcs/bag, then packed with 5 or 10kgs carton, 5 or 10kgs mesh bag outside h) packed according to clients' requirements.
5. Supply period: all the year round
a) Fresh Garlic: early June to end August
b) Cold storaged garlic: early September to the next middle May
6. Conveyance:
a) Cartons: 24-27.5MT/40' HR (If palletized: 24Mt/40' HR)
b) Bags: 26-30Mt/40' HR
7. Transporting and storing temperature: -3°C--+2°C
8. Shelf life: stored for up to 12 months in proper conditions
Normal Garlic,High Quality Normal Garlic,Top Quality Normal Garlic,Cold Storage Garlic
JINING FORICH FRUITS & VEGETABLES CO., LTD. , https://www.forichgarlic.com