Agriculture Reference
In-Depth Information
Table 5.6
Field capacities
(ha h
−1
) and throughput rates
(Mg h
−1
, wet basis) for a baler
and a self-propelled forage
harvester (SPFH) for
sorghum as affected by the
harvest time
a
LB433Baler
FR9080SPFH
Harvest
ha h
−1
Mg h
−1
ha h
−1
Mg h
−1
Early August 1.0
26.8
2.1
53.6
Late August
Na
na
3.0
51.3
September
1.0
54.2
2.8
53.4
October
1.0
44.1
na
na
November
0.8
37.3
1.4
52.1
a
Adapted from [
29
]
Table 5.7
Ground speed (km h
−1
) and throughput rate (Mg h
−1
) for a forage harvester chopping
sorghumasaffectedbytheoreticallengthofcut(TLC)andharvesttime
a
Theoretical
cut length (mm)
Ground
speed (km h
−1
)
Throughput
rate (Mg h
−1
)
Moisture
content (w.b.) %
Harvest
Early August
6.3
2.91
43.8
40
6.3
4.41
33.5
19
15.9
4.17
23.3
40
22.9
4.42
48.7
17
Late August
6.3
3.13
12.9
27
14.7
4.57
34.4
29
23.4
5.84
47.4
45
31.8
8.77
55.3
25
September
6.35
3.30
54.1
22
31.8
3.44
65.0
27
November
31.8
1.42
25.8
34
a
Adapted from [
29
]
rateofabout18-20MgDha
−1
has been achieved [
30
].About5-7daysareneeded,
inFlorida,todrytheconditionedcroptoabout15-20%moisture,whichissafefor
storage [
30
]. One fluffing operation is needed to expose the wet crop in contact with
the soil. Additionally, fluffing may be needed if rain occurs. In a 5-year study in
Florida, it was found that for about 65 % of the time the conditioned crop would be
exposed to the rain [
30
]. It was possible to bale the crop when moisture content was
35 % or lower. Most of the equipment tested had challenges in handling high quanti-
ties of biomass. Table
5.8
shows the cost of harvesting operations for energy cane
and elephant grass.
5.4.4
Harvesting Agricultural Residue
Most of the agricultural and horticultural crops produce a substantial amount of
residue, which is left in the field. Harvesting agricultural residue looks promising
because it could provide additional income to farmers in addition to income from
the main produce. A schematic of different harvest and transport options for agricul-
tural residue is shown in Fig.
5.36
.
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