The end result is a crunchy baked heart-shaped horse treat biscuit, made from the freshest wholesome Aussie produce, with the full flavour sensation of Fenugreek, ideal as a reward or just simply as a gesture of love. HYGAIN® Smoochies® bound to make them lick their lips and perform new tricks. Benefits • Crunchy crisp biscuits in the form of a heart. • Pocket size for convenience – Sneak a few treats in your pocket for a snack on the road. • No added sugar • Resealable bags for freshness. Free-ranging horses consume approximately 50 forage varieties daily through their patch foraging strategy. The diet is selected based on visual cues, odour, taste, texture, availability and variety. In a study investigating the olfactory sense organ attractants and repellents for horses, significant differences in odour preferences of herbs, spices and natural oils in stabled horses were reported. Later studies by Dr Goodwin a researcher from England investigated the selection and acceptance of flavours in concentrated diets, including 15 flavours. Three flavours were significantly refused; Echinacea, nutmeg and coriander and the top three most preferred flavours were Fenugreek, Banana and Cherry. We thought let’s put Dr Goodwin’s research to the test, so we put together a crew of fussy eaters, old timers and sporting athletes to help us find out which of the top three flavours our horses love the most. As you can probably guess, our “”flavour-testers” were in agreement that fenugreek simply tasted the best! If you are interested in further info, check out these articles: Bonde M. and Goodwin D. (1999) Behaviour of stabled horses when presented with different odours. Equine Vet. J. 28:1-2. Goodwin D., Davidon H.P.B. and Harris P. (2005) Selection and acceptance of flavours in concentrate diets for stables horses. Applied Animal Behaviour Science, 95, pp.223-232. Hansen R.M. (1976) Foods of free-roaming horses in southern New mexico. J. Range Manage 29 (4), pp.437 Srinivasan, K., 2006. Fenugreek (Trigonella foenum-graecum) : A review of health beneficial physiological effects. Food Rev. Int., 22: 203-224.