silage

A crop that has been preserved in a moist, succulent condition by partial fermentation in a tight container (silo) above or below ground. The chief crops stored in this way are corn (the whole plant), sorghum, and various legumes and grasses. Prepared by chopping green forage (grass, legumes, field corn, etc.) into an airtight chamber, where it is compressed to exclude air and undergoes an acid fermentation that retards spoilage. Contains about 65 percent moisture. The main use of silage is in cattle feed.

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