How forage is bought
Livestock and dairy farms buy forage on protein content, cut number, moisture and bale format, and they buy it again every few weeks. Because the product is heavy and low value per tonne, the market is strictly local — which means the supplier who is findable within the delivery radius wins nearly everything. Most forage is instead sold by word of mouth at whatever the buyer happens to offer.
What we build for a forage farm
First, product pages by cut, protein content and bale format, with test results where you have them. Second, a stated delivery radius and transport capability, since that defines your real market. Third, standing orders for dairy and feedlot clients, which converts repeat buying into scheduled revenue. Fourth, availability by month from store, so buyers can plan winter feeding around you rather than around whoever answers the phone.