Almost any species of hay will sell as long as it is of high quality. But at the top of the list are pure alfalfa, pure timothy, alfalfa-orchardgrass, and alfalfa-timothy. There also is some demand for first-cutting red clover.
For a visual evaluation of hay quality, check the following:
Presence of mold--Molds cause severe nutrient losses and possible animal health problems.
Stage of maturity--The younger the forage, the greater is the protein content and digestibility.
Ratio of legumes to grass--Typically, the greater the percentage of legume in a mixture, the higher is the protein availability and digestibility.
Leafiness--Leaves contribute greatly to protein content, digestibility, and mineral composition of hay.
Color--Color loss indicates that some nutrients have been lost, particularly vitamins.
Stemminess--Large stems usually are less palatable and less digestible.
Freedom from weeds - Weeds usually are less palatable and lower in nutrients than hay.
Freedom from insect damage--Insects cause losses of valuable leaves and may reduce vitamin and protein content.
Freedom from disease damage--Leaf diseases cause nutrient
losses and reduce the number of leaves.