Producing a good hay takes a year of work, and that work can be lost in a few weeks with poor storage. Keeping it well in the stable matters as much as the harvest, and it depends above all on one thing: moisture.
The enemy is still moisture
Hay is stored dry and has to stay dry. Moisture, whether from the ground, a leak or the air of a poorly ventilated space, favors mold and fermentation. A moldy hay isn't fit for consumption: it can cause respiratory and digestive problems, and in horses it's a known cause of respiratory allergies.
Off the floor and away from the wall
Bales shouldn't rest directly on the ground, which almost always transmits moisture. The usual practice is to place them on pallets or slats that let air circulate underneath, a few centimeters away from the walls. That ventilation gap below and to the sides is what keeps the contact side from spoiling.
Ventilation and light
A ventilated hayloft or storage area lets the moisture given off by the hay itself escape instead of building up. At the same time, it should be protected from rain and direct sun: rain gets it wet and constant sun degrades its color and nutrients. The ideal spot is roofed, airy and dimly lit.
Order and rotation
It's best to use the oldest hay first and keep the newest at the back, so no bale gets forgotten for too long. Checking the smell and color from time to time helps catch early any bale that has picked up moisture. Healthy hay smells like dry grass, not musty or moldy.
How we store it
On our farm, the hay cures and is stored in the hayloft before being prepared for shipping, which we do by hand. Taking care of storage is part of what makes the hay reach your stable just as it left the meadow.
