John Deere Spotlights Hay Technology at CattleCon

We caught up with John Deere’s Hay & Forage Got-To Market Manager Kaylene Ballesteros to learn how tech is evolving how producers make hay, from baling efficiency to operator confidence.

John Deere is highlighting new tools and innovations this week at CattleCon in Nashville.

RFD Network’s own Kirbe Schnoor caught up with Kaylene Ballesteros, John Deere’s Hay & Forage Got-To Market Manager, on the RFD Network stage to discuss how technology continues to shape the way producers make hay, from baling efficiency to operator confidence.

CattleCon runs through Thursday in Nashville. Stay with RFD NEWS for continuing coverage and industry insight from the show floor.

Related Stories
The award-winning pitmaster discusses choosing the right beef cuts, managing grill heat and building confidence behind the grill.
The campaign helps support students attending National FFA Convention while funding local chapters and scholarship opportunities.
CECU President and CEO Jason Altmire discusses rural workforce shortages, technical skills, and why hands-on labor remains critical despite AI growth.
Feed grain supplies may tighten in 2026/27, supporting higher corn and sorghum prices despite large crops.
USDA says federal biofuel policy and growing renewable diesel capacity are increasing demand for feedstocks.
For farmers, better data may not solve every local rail problem, but it can make service failures easier to document.

LATEST STORIES BY THIS AUTHOR:

As I try to catch up on my writing after being on the road for a lengthy time, I have several recurring themes in my legal work. Another potpourri of random ag law and tax issues — that is the topic of today’s Firm to Farm blog post by RFD-TV Agrilegal Expert Roger McEowen.
Splenda’s new stevia farm in Florida is the first of its kind in the United States. Thousands of plants produce millions of leaves that are then turned into plant-based stevia sweetener products. But how do they get the sweet stuff out?
What does Splenda have to do with farming? Sweeteners like monk fruit and stevia are plant-based — so they are just not sugar, but are comprised of those other plants also grown on farms.
Where the Food Comes From producer Donna Sanders takes us along on a behind-the-scenes look at filming the show’s newest episode, “Clemson Blue,” where university cheesemakers reveal how they put the “blue” in their award-winning blue cheese.
It is in there, the mold — those rich blue veins in creamy blue cheese that make you either love it or loathe it — but how does it get there? This bonus scene from “Clemson Dairy,” Season 4, Episode 4 of Where the Food Comes From, explains how and why that happens.