What is alfalfa?
Alfalfa is a perennial forage plant and is one of the main sources of feed for livestock, especially in dairy and meat production.
Do you know the nutritional benefits of alfalfa? Its high protein, fibre and mineral content make it a nutritious and essential food in the agricultural and livestock industry.
Alfalfa production is undergoing changes and faces significant challenges in a number of areas:
- Climate:
- Drought
- Extreme temperatures
All these factors, and climate change in general, have affected alfalfa production in different regions, leading to the search for more climate-resilient alfalfa varieties and the implementation of sustainable farming practices.
- Technological innovation: The adoption of precision technologies in agriculture, such as the use of drones, sensors and smart irrigation systems, has enabled alfalfa producers to optimise the use of resources and improve production efficiency.
- Biotechnology: Research and development of genetically modified (GM) varieties of alfalfa have led to the creation of herbicide- and pest-resistant plants.
However, it has also caused controversy and concerns about the environmental impact and food security in some countries. - Export demand: The global alfalfa market has experienced steady growth in demand, especially in countries with an expanding livestock industry, such as China and the Middle East.
This has led to an increase in alfalfa production and exports in countries such as the United States, Canada and Australia. - Sustainability: There is a growing interest in sustainable and environmentally friendly alfalfa production.
Regenerative agricultural practices, integrated pest management and reduced use of chemical fertilizers are among the initiatives being implemented to achieve more sustainable alfalfa production.
Continuing in the fascinating world of alfalfa, there is the trend towards freeze-drying, i.e. a form of dehydrated alfalfa that has undergone a process called lyophilisation.
How does freeze-drying work?
Freeze-drying is a preservation technique that involves flash freezing the product and then removing the water by sublimation, preventing spoilage and preserving the original nutrients and characteristics of the food. Freeze-dried alfalfa is important for several reasons:
- Nutrient conservation: Freeze-drying helps maintain the nutritional quality of alfalfa. Alfalfa is rich in proteins, vitamins (such as vitamin A, C, E, and K), minerals (Calcium, Magnesium, Potassium, Iron), and dietary fibre. The preservation of these nutrients is essential for consumption by humans and animals.
- Long shelf life: Freeze-dried alfalfa has an extended shelf life compared to fresh alfalfa or alfalfa dehydrated by other methods. This allows the product to be stored and transported without worrying about rapid degradation or loss of quality.
- Facilitates transport: Freeze-drying significantly reduces the weight and volume of alfalfa, making it easier to transport and store.
This is especially useful in areas with logistical constraints or in emergency situations where food supply is essential. - Versatility: Freeze-dried alfalfa can be used in a wide variety of applications, from the feeding of farm animals, to the production of food supplements for humans.
It can also be easily rehydrated by adding water, which allows its use in different recipes and preparations. - Sustainability: The freeze-drying process is more energy efficient compared to other dehydration methods, which reduces the environmental impact.
In addition, alfalfa is a plant that helps fix nitrogen in the soil and reduces the need for chemical fertilizers, making it a sustainable option for agricultural production.
Importance in numbers
Among all the forage species cultivated in Spain, alfalfa is the one with the greatest importance in surface area, productive and economic terms.
Alfalfa cultivation, linked to processing as an instrument for distributing seasonal production over time, generates considerable added value to the rural environment where it is found due to the strong link between cultivation and industry.
Forage legumes (especially alfalfa) make an effective contribution to alleviating the deficit of vegetable protein for animal feed in Spanish and European livestock.
Forage plants (specifically alfalfa and vetch) contributed approximately 0.8% of Agricultural Sector Production (PRA) and 1.3% of Plant Sector Production (PRV) in Spain in 2020, according to data from the Ministry of Agriculture, Fisheries and Food (MAPA) Statistical Yearbook.
The value of alfalfa production amounted to 348.5 million euros for 9.6 million tons of fresh alfalfa.
The value of green fodder vetch was 58.7 million euros for a production of 2.15 million tonnes.
In Spain, alfalfa remains the majority species. In the 2021/2022 season, alfalfa accounted for approximately 79% of the area contracted for industrial production, according to data from the Spanish Manufacturers Association of Dehydrated Alfalfa (AEFA).
The total area for processing in that year was 123,671 hectares.
84% of the area is cropped on irrigated land.
The autonomous communities with the largest area cultivated for industrial production are Aragon (49%), Castile and León (22%), Catalonia (16%), Castilla-La Mancha (6%) and Navarre (4%).
In terms of alfalfa exporting countries, Spain has been a net exporter of dried fodder for years, ranking second in the world after the USA.
At DFGRUPO, we are at your disposal to recommend the fertilizer that best suits the needs of your crop according to current regulations. Please contact us, we will be happy to discuss it with you!
