HAY

The hay, which mainly originates from our hilly soils cultivated with grasses and clovers, is characterised by an excellent nutritional composition rich in carbohydrates (fibre and sugars), minerals and vitamins A, E and group B. All this makes it a valuable, palatable and highly digestible food. Its low protein content makes it indispensable in particular phases of the cattle’s production cycle, and also encourages a high degree of chewing and rumination.