Missouri Extension Hosts Hay Quality Workshops

By Blake Jackson

The University of Missouri Extension is organizing a series of free Hay Quality Management workshops this fall across central Missouri, inviting livestock and hay producers to learn techniques that can enhance hay quality and livestock performance.

The workshops aim to provide farmers with practical, research-based strategies they can implement immediately to improve productivity and reduce feed expenses.

“These workshops are designed to give producers hands-on, research-based knowledge they can apply right away,” said Rudra Baral, MU Extension agronomy specialist.

The training sessions will cover several key topics, including the importance of hay quality, methods to improve forage value, managing nitrate poisoning risks, interpreting hay test results, and selecting hay types suitable for various livestock classes.

Workshops will take place in Cole, Miller, Gasconade, and Osage counties, offering easy access for producers across the region:

• Cole County – Friday, Oct. 24, 5:30–6:30 p.m. at the MU Extension Center, 2436 Tanner Bridge Road, Jefferson City.
• Miller County – Monday, Oct. 27, 5:30–6:30 p.m. at the MU Extension Center, 134 Second Street, Tuscumbia.
• Gasconade County – Wednesday, Oct. 29, 5:30–6:30 p.m. at the MU Extension Center, 1106 W. Highway 28, Owensville.
• Osage County – Wednesday, Nov. 5, 5:30–6:30 p.m. at Osage County Library, 22 Library Lane, Linn.

Each event will provide guidance on forage management, testing procedures, and decision-making strategies that directly influence livestock nutrition and profitability.

The workshops are free and open to the public, but advance registration is encouraged due to limited space. Participants are encouraged to contact their local MU Extension offices for additional details or to register for the session in their county.

These workshops highlight MU Extension’s continued commitment to improving Missouri’s agricultural productivity and supporting rural communities through education, innovation, and hands-on training.

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