PRINCIPLES OF PREVENTING FUNGAL DISEASES IN FORAGE CROPS

Fungal diseases represent one of the main threats in the cultivation of forage crops, as they not only reduce yields but also deteriorate the quality of feed by contributing to the accumulation of mycotoxins. This work examines the key principles of fungal disease prevention, including agronomic measures (crop rotation, selection of resistant varieties, timely harvesting), as well as sanitary practices and storage conditions (moisture control, ventilation, use of preservatives). The importance of monitoring the phytosanitary condition of crops and the early detection of disease symptoms is also emphasized.