After Harvesting Sorghum Grains The Stalks Are Gathered For Silage-Making! | MannyPiñol

Sorghum Silage Available! We are now starting to produce quality Sorghum Silage vacuum-packed in Macondray Plastics silage bags. This would be ideal for feeding to your goats and Cattle after 15 days. Our farm pick up price is only P280 per bag but regular buyers will have a rebate of P30 if you return the silage bags without punctures when buying your succeeding supplies. The Sorghum Silage available now comes from our small demo farm in Makilala so the supply is limited. We will have a bigger

Sorghum Silage Production A Boon To Beef & Dairy Industry! Sorghum, a grass native to Africa which produces small grains rich in protein, may have finally found its niche in Philippine Agricultural Development - a source of Silage to boost Beef and Dairy Production in the country. Sorghum is not new to the Philippines as it had been planted by farmers in the past with Maguindanao farmers calling it "Batad." But in all of the years that it was propagated in the country, Sorghum had never really o

Sorghum Silage Production Starts! One week after the test run of the new Silage Baling Macihine which we recently acquired, our small company, Southseas Agri-Aqua Ventures, Inc. (SAAVI), is now ready for the commercial production of Sorghum Silage in bales. The cost, however, is still being determined as we need to compute production, labor and materials cost. Offhand, however, I believe that the price I am looking at would still be a lot lower than the going rates of commercial Silage being del

Success! Today, Sept. 9, 2025, or 17 days after we made our first Baled Sorghum Silage using a new baling machine acquired from China, we opened one of the four bales kept for trials to determine the quality of the fermentation. What I saw was a perfectly fermented Silage in just a little over two weeks which means that the Silage Baling Machine worked well in producing Sorghum Silage wrapped in anaerobic plastic films. The scent was just how Cattle Nutrition Expert Arnel Corpuz described it: Vi