General Information

Previous Details

The Alfalfa is the first fodder used as a food by a dairy cattle (cows, goats and sheep) even it’s used as a food for the rest of the animals like camels, horses…

The Alfalfa can be consume in different ways:

  • In Green: Grazed on the plot or mowed and harvested in crib. This system can be only used in consumption when the farmer has it’s own Alfalfa’s crop.


  • Ensiled: With the 30-40 % of humidity and well chopped. This is a system hardly ever used.


  • As hay: It’s the most classical way, picking the bales up, using the solar heat, means that the fodder arrives till it’s perfect humidity for its conservation. It’s the more common system used in USA.


  • Dehydrated: Classical System. Mow it in green, with an humidity around the 80 %, carrying it directly to the factory for it analysis.


  • Dehydrated: Current System. The Alfalfa just suffers a predryed in the field for removing the biggest part of the humidity, trying to pick it up in the factory with a 25-30% of humidity achieving big energy savings. Nowadays, it’s the most famous system used in Spain, underlining that more than the 70% of the Spanish production will have this destination.


Once we have transformed the Alfalfa, it can be presented in different ways:

  • Bales: weight between 30-35-45-50-125-200-300-500 and 700 kg. We are specialized in small bales of 35 kg, the most common in small animal husbandry. However, the big bales are used in big animal husbandry

paaca tipo de bales

  • Briquette: It’s used as a food for animals whose are not stabled.


  • Pellets: They are used by compound feed factories.



Productive Process

  • Crop: The Alfalfa is a multiannual crop with the necessity of having irrigation for itself development, because if not, it couldn’t be developed in summer with high temperatures.



  • Harvest: It happen 7 times during the period, with a distance of 30 days between the April and October months.


  • Collection: After the predryed in the field, between the 48 and 72 hours, we used the dew in the early morning to pick the fodder up, avoiding the sheet loss. A very important thing is that we pick the Alfalfa up with cars without blades because like this the Alfalfa doesn’t suffer, not like other factories do.


  • Factory Arrival: We classify the Alfalfa and separate it in qualities and humidity levels, next we leave it in the yard for few hours.


  • Deshydratation: The alfalfa pass of a dryer (tromel one step) where arrives hot air (around 150 º C), from burner (with almond shells) and furnace combustion, that makes in few minutes that the Alfalfa losses the water and stays in 12-14% of humidity. In other dryers, the air movement is made by aspiration. However, our dryers have installed blowers, for that reason increases the lenght of the stems and the leaf doesn’t suffer and remains attached to the stems.

deshidratadora (1)

  • Pressing: When the Alfalfa has its perfect level of humidity (12-14 %), the fodder, pass through the press to make the bales. The most of the industries in Spain produce bales between 500 and 700 kg, while we have a big variety of the bales, talking about kg and packs.


  • Storage: When the bales are shaped, we storage them till it expedition.


  • Expedition: The most of our production goes outside the Iberian Peninsula by marithim containers.



Contributions of the process of artificial dehydrated by heat, versus traditional as hay, Spanish system versus American system

  • It allows better traceability from the field to the consumer.
  • It allows easier the control aspects about the food safety.
  • It allows dioxins controls and heavy metals.
  • Leave the product with low humidity from the beginning, which will transfer stability and dropping down a long storage.
  • The manufacturing process brings great homogeneity ítems.
  • It allows manufacturing a product with a high % of fiber and proteine, this one with a high quality of amino acids.
  • Industries are installed in rural areas and can’t be recolocate because they are supplied by wet raw material, where the distances between the places of production and the factories must be short.