is pasture grass that has been ‘pickled’. It is a method used to preserve the pasture for cows and sheep to eat later when natural pasture isn’t good, like in the dry season.
The grasses are cut and then fermented to keep as much of the nutrients (such as sugars and proteins) as possible. The fermentation is carried out by microscopic organisms living in the grass
We also have special technique in production of microbe which used in fermentation
We also add different additives to silage which increase the nutritional value and improve digestibility