1. SOWING
The sowing process is evaluated by our field technicians, who carefully select the best moment to seed the alfalfa, in order to obtain a high-quality protein and fiber. We make sure not to use phytosanitary products that could damage the quality of the product.
![](http://www.alfalfadycasa.com/wp-content/uploads/2019/10/proceso-calidad.jpg)
![](http://www.alfalfadycasa.com/wp-content/uploads/2018/10/cosecha-produccion.jpg)
2. HARVESTING
The alfalfa is cut and raked to group the alfalfa in the field in rows, where it is left to sun-dry for 48 hours. Later it is collected with a humidity of about 30-35% and it is bitten with our self-propelled machines.
Upon arrival at the factory, the alfalfa is separated according to its quality.
3. PROCESSING
Dehydration is done by direct drying through a trommel, where alfalfa remains between 5 and 10 minutes, at a temperature of minimum 250 degrees. This process decreases humidity levels to 12%. This reduces the possibility of the presence of mycotoxins and microorganisms (Escherichia Coli and Salmonella).
The alfalfa is cooled to lower its temperature and later it is compacted in a hydraulic press, creating bales of weight around 700-800 kg.
In the case of pellets, it is first milled to form a flour dough, granulated and cooled, resulting in pellets with a diameter between 6 and 9 mm..
![](http://www.alfalfadycasa.com/wp-content/uploads/2019/10/procesos.jpg)
![](http://www.alfalfadycasa.com/wp-content/uploads/2018/10/nave-mecanizada.jpg)
4. STORAGING
The final products are analyzed and stored in different warehouses, depending on the type of quality, until their transport occurs to our national and international customers.
Quality control
- DYCASA takes care of the quality of our products from the beginning. Our farmers and agronomists make sure to elaborate the product and treat it to obtain the best quality.
- Commitment to health and the environment: we do not use harmful phytosanitary products.
- Temperature controls with our thermograph, to ensure that the drying process is optimal.
- HACCP system (Hazard Analysis and Critical Control Points), to identify possible hazards and measures to control them during the entire production process.
- Our products are analyzed in the laboratory to control the quality of the product through physical-chemical analysis and GMO controls (Genetically Modified Organisms).
- We have hygienic and healthy facilities thanks to the pests control and chemical treatments to which they are subjected.