Comment Re:Here's a better idea (Score 1) 678
Interesting, in Michigan farmers who grow alfalfa, cut it and let it lay until it's dry before they bale it. That way you don't lose the water, it stays local. I can't even imagine how you would ship wet baled alfalfa to china in a ship without it catching fire from the fermentation! It's hard to imagine exporting Alfalfa to China period, but stranger things have happened, I'd imagine the shipping would be several times the cost of the alfalfa.