New varieties of clover contribute to improved organic dairying

UK - New varieties have increased the contribution white and red clovers can make to organic dairying.
calendar icon 4 October 2006
clock icon 1 minute read
But visitors to a recent open day at Ty Gwyn, the Biotechnologies and Biosciences Research Council Farm, were told their aggressive growth could be a problem at times in the year.

Richard Weller, farm director said Institute of Grassland and Environmental Research breeders were working to get more balanced growth through the season and to produce even more compatible grass and clover varieties.

As things stood, increasing clover in the sward from late June led to excess nitrogen in the diet of dairy cows, unless a high energy/low protein buffer feed was made available.

It made sense to try to turn the extra protein of clover rich swards into saleable product by feeding cereal grains or a quality long fodder.

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