How to store corn silage bags so they don't spoil

Short answer: keep the bags sealed, in the shade and on pallets, and use each bag within 24–48 hours after opening. Properly sealed and unpunctured, bagged corn silage keeps for several months; once air gets in, it starts heating up and losing quality.

Where to keep them

1. Shade and roof. Sun heats the bag and speeds up secondary fermentation. A shed, storeroom or at least a thick tarp.
2. On pallets or plastic. Avoid direct contact with damp ground.
3. Away from rodents and sharp objects. A punctured bag lets air in and spoils from that point.
4. Low stacks. No more than 3–4 bags high so the bottom ones don't burst.

How long it lasts

How to tell if it is good

• Good: sweet-sour smell (fermented, like mild vinegar), yellow-green color, moist but not dripping, at ambient temperature.
• Doubtful: strong alcohol or "sharp" smell, dark patches, warm to the touch.
• Bad: white, grey or pink mold, putrid or ammonia smell, black color. Do not feed it.

Recommended routine

• Open only the bags you will use that day.
• Scoop with a clean shovel and re-close the bag by folding the mouth and placing a weight on it.
• Feed in clean troughs and remove leftovers the next day.
• Rotate: use the oldest bags first.

When you need to restock, Agrícola LG Calderón delivers fresh silage in 35 kg bags so you can buy what you will use within a few weeks and always have product in good condition. See also how to calculate how many bags you need.

The figures in this guide are general management references; for a precise ration consult your veterinarian or animal nutritionist.