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Silage
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<p>Silage is <a href="/facts/Fodder/b4Hw0Lq0">fodder</a> made from green foliage crops which have been preserved by <a href="/facts/Fermentation_(food)/pWDlWfkd">fermentation</a> to the point of <a href="/facts/Souring/eCDJ43h6">souring</a>. It is fed to cattle, sheep and other <a href="/facts/Ruminant/tTcBMxk4">ruminants</a>. The fermentation and storage process is called <i>ensilage</i>, <i>ensiling</i>, or <i>silaging</i>. The exact methods vary, depending on available technology, local tradition and prevailing climate. </p><p>Silage is usually made from <a href="/facts/Grass_crops/q2CRK8q0">grass crops</a> including <a href="/facts/Maize/lJ6c5xMH">maize</a>, <a href="/facts/Sorghum/D1KNhtdT">sorghum</a> or other <a href="/facts/Cereal/ao2WcFdM">cereals</a>, using the entire green plant (not just the grain). Specific terms may be used for silage made from particular crops: <i>oatlage</i> for oats, <i>haylage</i> for <a href="/facts/Alfalfa/Yesc424s">alfalfa</a> (<i>haylage</i> may also refer to high dry matter silage made from <a href="/facts/Hay/eKrHnGhl">hay</a>). </p>