Acidity (pH) - haylage
The pH indicates the extent to which the haylage is acidified. Wrapping forage in foil in combination with moist will cause the process of conservation to start and to stop the process of fermentation. Therefore, pH is also related to dry matter. A higher dry matter content in the forage will have a higher pH. During the process of conservation, acids will be formed to make the bales stable in order for the fermentation processes to stop. When the bales reach an average pH of <5.2, the bales are well conserved.