It is desirable to accelerate the fermentation step as far as possible in order to minimize the activity of detrimental microorganisms and stabilize the silage. It is also important to minimize the exposure of silage to air during storage and unloading. Very moist crops (less than 30% DM) result in effluent which leads to loss of nutrients and to environmental pollution. Therefore, if possible, moist plants are wilted in the field to increase their DM content. If the crop is too dry fermentation will be too slow, consolidation might be incomplete and spoilage might occur by yeasts and molds.