The hay is traditionally harvested by specialized companies in high-density bales measuring 90x120x240 cm and weighing 550 kg, with moisture meters and infoview monitors on the balers. An organic preservative is applied if needed. The entire process is carried out according to specifications.
The hay is then transported to large warehouses where it is stored and insulated from the ground by pallets. It undergoes fermentation for 40 to 60 days.
It then undergoes a batch control process to check quality and moisture content. The information is recorded to ensure traceability.
After this phase, the stabilized hay has an average moisture content of 14%. It is then transported to the intake chain where it undergoes a first cut during which an operator checks the core of each bale, reassembling it if necessary.
The hay is then conveyed to a controlled compression chamber that reduces the size to 50 cm. During this compression of up to 500 tons per cm², the slices are bound. The bales then exit and are conveyed into a cutting unit of two or three blades according to the desired final format of 40 or 30 cm. Due to the maximal air displacement, this compression phase reduces oxidation of the hay and the loss of nutrients. Its flavor will last 3 times longer.
These dense bales, perfectly dimensioned in length, width, and height, with a perfectly constant weight, can be manipulated easily without falling apart.
The consumer thus receives compressed bales that are regularly sliced and can be rationed to his liking. Perfectly standard dimensions, packaged to protect this food resource from moisture and dust. No loss of debris during handling.
The label includes all information about the origin, value, and weight.
This traceability offers a last, additional guarantee.