Organic SFI CSAM3
Easy to manage, high quantity and quality organic forage
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A biodiverse mixture of grasses, legumes, and herbs
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Compliant with the SFI CSAM3 scheme
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Cutting & grazing
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70% organic content
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Long term
Organic SFI CSAM3 is a mixture of grasses, legumes and herbs, which is easy to manage. It is ideal for biodiversity and productivity and satisfies mixture requirements of the CSAM3 SFI program. It produces high quantity and quality organic forage.
- Ryegrass content for mixture productivity
Legumes provide nitrogen fixation, and protein content for feed, while herbs provide minerals
- Offers a range of rooting structures to improve sward resilience and soil health
In case of unavailability, Barenbrug UK Ltd reserves the right to substitute any variety in any mixture with one of similar merit. Any change will be detailed on the bag. The placing of an order constitutes an acceptance of our terms and conditions of sale by the buyer. (See our T&Cs)
Should scheme requirements change, products will change accordingly and be updated as soon as is practicable; ensure you are reading the most up to date version of the governmental guidance and this product.
Provision of seed as ordered does not constitute Barenbrug UK’s responsibility that the product will be accepted in an SFI scheme. Barenbrug UK Ltd accepts no liability for products used, responsibility lies solely with scheme applicant to ensure products used will satisfy the requirements of that scheme.
Composition
| Quantity | Variety | Species |
|---|---|---|
| 5.90kg | Organic Galgorm | Intermediate Perennial Ryegrass (DIP) |
| 3.90kg | Organic Seagoe | Intermediate Perennial Ryegrass (TET) |
| 2.70kg | Tollymore | Intermediate Perennial Ryegrass (TET) |
| 1.00kg | Prota White | White clover blend |
| 0.10kg | Birdsfoot Trefoil | Legume |
| 0.30kg | Plantain | Herb |
| 0.10kg | Sheep's Parsley | Herb |
Specifications
| Name | Value |
|---|---|
| Organic content | 70% |
| Pack size | 14kg |
| Sowing rate/acre | 14kg/acre |
| Sowing rate/hectare | 35kg/hectare |