top of page

ORDER NOW

WE ARE AT YOUR SERVICE TO PROVIDE YOU WITH ANSWERS AND SOLUTIONS SPECIFICALLY TAILORED TO YOUR FEED REQUIREMENTS

• A forage specialist at your service to offer you personalized advice on animal feed, hay varieties, but also agricultural harvesting equipment and techniques.
• A traditional and quality approach to food nutrition.
• The evaluation of your needs and your storage.

Our Hay: Welcome
Foin-de-terroir-Longchamp-nano-scaled-e1608391774253.jpg

MEADOW HAY

$8.5/Bale

As with wine, each region transmits its character and typicity, which will give each hay a special flavor and aroma, in addition to its different mineral and nutritive values, with producers mastering the art of haymaking.

Timothy Hay

$10.5/Bale

Timothy grass, native to Japan’s Hokkaido region, was involuntarily introduced to North America by the first settlers. A farmer named Timothy Hanson introduced it to the southern United States in the early 18th century and began promoting its cultivation as hay around 1720. The grass has carried his name ever since and is used for feeding dairy and beef cattle, and is particularly popular in Asian horse racing markets.

Timothy-nano-scaled.jpg
Crau-premiere-coupe-CHC-scaled.jpg

CRAU HAY - 1ST CUT

$8/Bale

With its solid reputation, Crau hay holds a leading position in our range of fodder packaged in CHC bales, offered in different sizes.
If a generation of breeders is attached to the tradition of consuming this hay, the new generation of breeders needs to understand the value of the product. One of the roles of Hudson Hay-Map is to provide Crau Hay with the added value it deserves to better satisfy its loyal clientele.

Our Hay: Meet the Team
Our Hay: What's On

OUR ROUND BALES

A COST-SAVING SOLUTION FOR THE FARMER

The solution of producing fodder using a modern and global approach becomes an important source of additional income for the farmer.

Using the meadows instead of leaving land uncultivated can:

  • Save fertilizer or avoid losing a year of production during the fallow period by taking advantage of meadow production.

  • Offer an additional source of significant income, sometimes superior to that of standard crops.

  • Offer an additional income of 120€ for allowing pasturing.

  • Enjoy income from the sale of a pre-wilted 3rd cut packaged for breeders.

For small areas. Because cultivation areas are constantly being carved up, producers are quickly faced with the small size of their operations, making it difficult to pay off expensive equipment. While prairie farming is far less demanding in terms of equipment needs than a standard production, it’s still necessary to have a certain number of powerful tools to ensure optimal working conditions. By entrusting us with your harvests, your production with benefit from the use of proper equipment.

Our Hay: Text
andain-luzerne-e1466605492196_edited.jpg

ALFALFA HAY

$9.5/Bale

As with wine, each region transmits its character and typicity, which will give each hay a special flavor and aroma, in addition to its different mineral and nutritive values, with producers mastering the art of haymaking.

WHEAT STRAW

$5.5/Bale

Harvesting methods using a traditional threshing machine, conducted partly at night, in the midst of the hot season. These methods keep the straw from breaking and creating dust that would be irritating to the horse’s respiratory system. Cut as long as possible, with the awnless head. It is a product of exceptional quality, particularly sought out by reputable horse owners and trainers, anxious to provide the best bedding.

paille-de-ble-nano-scaled.jpg
Crau-premiere-coupe-CHC-scaled.jpg

RICE STRAW

$8/Bale

Hudson Hay-Map has been a pioneer of this type of harvest since the early 2000s. The growing area is spread over the high and low lands of the Camargue. Compared to other cereal straws, harvesting rice straw requires greater care in selecting varieties, respecting the height of the cut, and choosing the land. If these criteria are strictly respected and followed, it proves to be a product of excellent quality

Our Hay: Meet the Team
bottom of page