As with wine, each region transmits its character and typicity, which will give each hay a special flavor and aroma, in addition to its different mineral and nutritive values. These hay are selected in various terroirs of France to the reputation of fattening or milk production, with producers mastering the art of haymaking.
For example, for the hay of the Val de Sarthe, the banks of the Sarthe springs have never been plowed, because they are flooded in winter. This immersion brings each year silts that enrich the soil and give spring a rich herb. The elders parked their oxen there to finish their fattening without any other contribution.
The Val de Meuse hay grows in the plains bordering the Meuse where the famous waters of VITTEL come from and CONTREX will also have its own values.
Doulière Hay France's automatic line process only tolerates certain formats and a defined quality of fodder. This is a very special selection from producers that meet our criteria. Due to climatic hazards, the harvests of these terroir hay do not always guarantee the quality allowing the application of the process from one year to the other. Also the availability is to check by consulting us to know the state of the stocks.
Their scarcity nevertheless makes hay very appreciated.
From 12 to 16 % de protein
Feeding cattle, sheep, goats and equines