What are these marshmallows on farms all over Iceland?

46 comments
  1. Little known fact. Iceland is the only airplane hatchery in the world.. And those are infact airplane eggs 😁

  2. I love to lick these in the fields, so much fresher taste than the factory made ones you get in the supermarket. My favorits are the black liquorice ones.

  3. Silage .. we do the same thing here. It’s like hay but it’s stored airtight without being dried, so it turns into this mushy stuff that absolutely stinks. It’s all over the field here because it’s only just been mown, but later it’ll be gathered in and you’ll see them stacked 2-3 high nearer the farm.

    From what I understand for hay vs silage it’s not like one is actually better than the other. It just depends on the climate. If you live somewhere warm and dry, the grass is dry by the end of the season, so you might as well gather & store it dry (hay). If you live somewhere temperate and wet, the grass is still green, so you gather and store it wet (silage). It’s just how you work with what you’ve got.

    It’s used to feed cows through the winter in countries that don’t have a massive corn industry producing cheap meal (or by farms that care about their cattle being “grass-fed”).

  4. They are, in fact, elephant toilet paper.

    Not hay, wrappers in plastic to start fermentation… Or something like that.

  5. They chop them into smaller pieces and sell them to tourists to cook using fresh, hot lava from the new volcano.

  6. when ever you go to the store and buy masrhmallows you are actually eating baby marshmallows and Iceland is one of the few places in the world where they have domesticated grown up marshmallows.

  7. Honestly, Lot of Icelandic farmers have eaten by our giant Trolls that live in the mountains. After the farmers invented those big Macmallows the Trolls loved them and eat instead of farmers. That’s why Framsóknarflokkurinn is growing wild here in Iceland!

  8. It’s a way to preserve hay for feeding livestock. They roll the hay up in bales, and then wrap it in plastic so that it creates anaerobic conditions and an airtight seal. They then infuse the bale with lactate bacteria, so that they start to digest it to produce lactic acid. It then prevents all other microbial life from “infecting” the bale and after a high enough concentration is reached, the lactate bacteria themselves are killed off.

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