GRASS CULTURE

Wairarapa Times-Age, 12 December 1939, Page 3

GRASS CULTURE

PROTEIN VALUE IN HAY. Up to comparatively recent years grass has received scant attention at the hands of agricultural scientists. Strange, to say, it had not been even properly analysed, or if it was, the proper conclusions were not drawn from the information obtained. Other stock foods were carefully analysed and studied and were sold on this analysis. Not so grass, probably because of its very abundance and commonness. It was a stock food upon which stock could live and thrive in an almost miraculous way. Dr. Woodman. of Cambridge University, showed that it is in its young state —about four or five inches high—that grass contains the highest proportion of proteins. This is the key to the whole business of grass culture, and round this fact must be evolved some system by which stock can be given young grass for as long a period in the year as possible. Other agricultural chemists have since shown that grass in the early stages of growth has a dry matter protein value equal to a highly concentrated foodstuff but that when grasses reach the mature stage at which they are usually cut for hay, the chemical analysis and food values have completely changed and the protein value content is reduced to almost vanishing point. These plans led to (he plan of compelling stock by means of proper fencing to eat off the young grass one field at a time in rotation. This system leads to a much greater yield per acre, especially of dairy produce, and is well worth the little extra trouble involved. Protein is not the only constituent of grass. Its carotene content is no less important. Carotene has recently assumed a new importance, and is now known to be Ihe precursor of Vitamin A, which has so much to do with health and development, and milk production. Yellow colour in milk is desired by the British housewife, says an English exchange, partly because it is feared it causes the illusion of being richer in fat than would appear Io bo the case if it were paler in colour. A striking ease of this arose in Denmark during the last war when butter was being exported and lhe population were eating mostly margarine— which at that time was nol being vilnrninised like its modern counterpart. The omission of Vitamin A 'or carotene) from the diet gave rise to a widespread outbreak of night blindness and suppurating eyes in the children, which was only cured by forcing lite feeding of butter by legislation, when the incidence of the trouble fell to negligible proportions. The preservation of young grass in form of ensilage is of first importance in every stockraising country.