The National Research and Development Center for Sustainable Agriculture (Estidamah), in cooperation with the Ministry of Environment, Water and Agriculture, organized a specialized workshop entitled “Developing Seasonal Forage Harvesting and Preservation Technologies,” as part of its efforts to support the transition toward cultivating seasonal forage crops with higher water-use efficiency and to enhance the sustainability of agricultural resources in the Kingdom.
The workshop aimed to highlight the strategic objectives of shifting from the cultivation of perennial green forage crops to annual winter forage crops, in addition to presenting the results of a project introducing seasonal leguminous and grass forage crops with multiple cuttings, as more water-efficient alternatives compared to traditional forages.
The workshop addressed several scientific and technical themes, including the presentation of implemented research trials, best practices in forage harvesting, and preservation technologies that contribute to improving product quality, reducing losses, and enhancing supply chain efficiency.
His Excellency the Director General of the National Research and Development Center for Sustainable Agriculture, Dr. Khalid bin Marshoud Al-Rohily, affirmed that organizing this workshop reflects the Center’s commitment to supporting the objectives of the National Agriculture Strategy, enhancing water-use efficiency, and adopting innovative research-based solutions that contribute to the development of the forage sector and the achievement of agricultural sustainability.
He noted that the Center is working to transfer applied knowledge to farmers and stakeholders through training programs and specialized workshops, thereby promoting the adoption of modern agricultural practices and supporting food security in the Kingdom.
The workshop was attended by a distinguished group of specialists, researchers, representatives of agricultural companies, and stakeholders in the agricultural sector, during which expertise was exchanged and challenges and opportunities related to the cultivation of seasonal forages and their preservation technologies were discussed in accordance with sustainable scientific principles.