ABSTRACT
Forages are crop species whose herbaceous plant parts are used for domestic animal feed. Forages can be utilized directly via animal grazing, harvested and fed fresh, or harvested and stored as hay, silage, or dehydrated products. Most forage species are members of the Gramineae or Leguminosae plant families. Many of the most successful perennial forage species spread by rhizomes, by stolons, by adventitious roots, or by vines in addition to being seed propagated. Temperature and moisture are the primary climatological factors affecting forage-crop distribution and production. Although climatic factors have the greatest effect on general crop distribution, soil characteristics such as wetness, pH, and salinity influence forage-crop adaption and productivity within a region. Preservation of forage as hay or silage permits livestock feeding during periods when grazing is not possible. Seedling vigor is generally a limiting factor in the establishment of small-seeded forage legumes and grasses.
