Date: April 24, 2008

Registration Due Date: March 21, 2008

2008 Registration Packet

Location: Rockingham County Fairgrounds

Map of 4808 S Valley Pike
Harrisonburg, VA 22801-3934

Tentative Schedule of Events

8:00 am - Registration Begins 8:30 am - Poultry Judging Contest Orientation

9:00 am - Judging Contest Begins SHARP!!!

12:00 pm - Judging Insruction and Official Results

12:30 pm - Lunch

1:15 pm - Youth Convention Activities Orientation

1:30 pm - Leave for Youth Convention Activities

4:00 pm - Closing Activities / Awards Program

4:45 pm - Adjourn

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General Rules and Regulations

1. All youth must be registered members of a 4-H Club or FFA Chapter to be eligible to participate in the judging contest. A health form must be in the possession of the adult accompanying each youth participating.

2. Awards will be given in four (4) divisions. Please enter your team(s) in the appropriate division. No youth younger than 10 as of October 1, of the prior year, or older than 19 prior to January 1, of the current year will be eligible to participate in this contest.

3. At least one adult from each FFA chapter or 4-H club must be present during all judging activities in order for youth from the chapter or club to participate.

4. Contestants should use the following reference materials to train for the contest. 4-H publication #408-050, 2002 Revised version (Team coach can get a copy from Amy Parsons with additional copies for $11 each). FFA teams should also refer to "Poultry Science Manual for 2006-2010 National CDE (5th edition) " # 0418-5" available through Instructional Materials Service.

5. Each FFA Chapter can enter a maximum of 2 teams in the contest.

6. Each 4-H Unit can enter a maximum of 2 teams per division in the contest. Independent individuals are welcome if a team is not possible.

7. Any individual who has judged on a National Team is ineligible to compete in the organizational division they represented at the National level.

8. A poultry team is composed of four (4) members. The combined scores of the three (3) highest scoring team members will be the team score. There must be at least 3 team members in order to compete for team awards.

9. All individuals will compete for individual awards.

10. All teams must be registered and pay the $16 registration fee by March 14, 2008 to be eligible for the contest. NO LATE ENTRIES WILL BE ACCEPTED.

11. All teams will be sent a follow-up letter containing a copy of the Scan Tron sheet used in the contest and a team check-in sheet as soon as your pre-registration packet is received.

12. Check-in will begin at 8:00 am. All teams must be on the Rockingham Fairgrounds and checked in by their team coach by 8:30 am. No late registration accepted after contest begins. At 8:30 am there will be a question and instruction session explaining the contest after which the contest will begin (9 AM Sharp).

13. Contestants are expected to provide their own judging coat, if they choose to use one. Also, no open-toed shoes (i.e., flip flops, sandals, etc.) will be allowed.

14. A scon tron sheet will be provided for all contestants when they are checked in. Each contestant will fill in the sheet in the appropriate areas and then turn in at the end of the contest. All contestants must bring their own clip board and #2 pencil.

15. Teams will be divided so no two contestants from the same team will be in the same class.

16. Nine (9) minutes will be allowed for placing each class.

17. After the contest is finished, lunch will be served. After lunch, contest officials will tape the official placings to each station and explain why each class was placed/graded like it was.

18. Awards will be handed out at the end of the Youth Convention.

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Classes

For FFA Teams (click for detailed class information)

One Production Hen Class (Past Production)

Reasons on Production Hen Class

One Patty Judging Class

Two 20 Interior - Candled Eggs

Two Classes of 25 Exterior Eggs (Factors)

Two Classes of 10 Ready-to-Cook Broiler Carcasses

10 Ready-to Cook Turkey Carcasses

Comparison Judging of 4 Ready-to-Cook Turkeys

Two Classes of Identification of 10 Mixed Broiler Parts

Two Classes of Grading 10 Mixed Broiler Parts

30 Question Written Test

For 4-H Teams (click for detailed class information)

Two Production Hen Classes (Past Production)

Two Reasons, 1 on each Production Class

Two Classes of 10 Ready-to-Cook Broiler Carcasses

10 Ready-to-Cook Turkey Carcasses

Two Classes of Identification of 10 Mixed Broiler Parts

Two 20 Interior Candled Eggs

Two Classes of 25 Exterior Eggs (Grading)

10 Broken-Out Eggs

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Detailed Information on FFA Classes

1. Production Hen Class - 200 Points

Four leghorn hens will be judged for past egg production. Birds may be handled. Contestants are not to compare birds with other contestants in their group. The bird which has laid the most eggs should be placed first and the poorest layer placed last. This class is to be placed by comparison. Contestants will give reasons on the class of production pens. No notes are allowed while giving reasons. If contestants are not properly prepared or give inadequate reasons they will be scored accordingly. Junior contestants are strongly encouraged to give reasons but may choose not to do so. However, they may give reasons for practice and judging comments without penalty. Each class is worth 100 points.

2. Further Processed Poultry - 100 Points

Each participant will place a class of 4 further-processed poultry meat products (ie precooked breaded meat patties, tenders, or nuggets). Criteria for placing will be batter/breading tecture and color, meat color and texture, appropriateness of shape and size, and evidence of foreign material. Participants may not touch any product; doing so will result in disqualification.

3. Interior Candled Eggs - 200 Points

Each class will consist of 20 white shelled eggs to be candled individually and classified AA, A, B, or Loss according to the USDA Standards. Eggs must be handled. One (1) point will be deducted for each grade separation line crossed except when the line between "B" grade and inedible is crossed; then 3 points will be deducted. Five points will be deducted if a contestant fails to enter a grade or if more than one grade is entered for an egg.

4. Exterior Eggs Class - 200 Points

Two classes will consist of 25 white shelled eggs to be classified as AA/A, B or NG (non gradable) according to the USDA Standards. Five (5) points will be deducted for each incorrect answer.

5. Ready-to-Cook Broilers Class - 200 Points

Two classes will consist of 10 ready-to-cook broiler carcasses to be classified A, B, or C according to the USDA Standards for Ready-to-Cook Fowl. Carcasses are not to be handled. Five (5) points will be deducted for each grade separation line crossed and 10 points will be deducted if the contestant fails to enter a grade or enters multiple grades for a bird. Discolorations in skin and presence of feathers will not affect grade of the carcass.

6 . Ready-to-Cook Turkey Carcasses - 100 Points

Class will consist of 10 ready-to-cook turkey carcasses to be classified A, B, or C according to the USDA Standards of Ready-to-Cook Fowl. Carcasses are not to be handled. Five (5) points will be deducted for each grade separation line crossed and 10 points will be deducted if the contestant fails to enter a grade or enters multiple grades for a bird. Discolorations in skin and presence of feathers will not affect grade of the carcass.

7 . Comparison Judging of Ready-to-Cook Turkeys - 100 Points

Class will consist of 4 ready-to-cook turkeys to be judged by comparison. The Ready-to-Cook Turkey Class will be judged by USDA Standards and by considering conformation of the carcass. Place the highest grade bird first and the bird with the lowest grade and poorest conformation last. The fowl cannot be handled. Discolorations in skin and presence of feathers will not affect grade of the carcass.

8 . Identification of Mixed Parts - 100 Points

This class will consist of 10 mixed broiler chicken parts. Each contestant is to identify the parts by name. The parts cannot be handled. The parts listed on page 42 of the Poultry Science Manual for National FFA Contests will be used to make up the class.

9. Mixed Parts Grading - 200 Points

Two classes will consist of 10 ready-to-cook broiler parts to be grades as A, B, C or No Grade according to USDA Standards for Ready-to-Cook Fowl. Part are not to be handled. Three (3) points will be deducted for crossing the A, B, or C lines and 4 points deducted for crossing the C / No grade line. Ten (10) points will be deducted if the contestant fails to enter a grade or enters multiple grades.

10. Written Examination - 150 Points

Each participant will complete a 30 item written examination on poultry production and management. Five or more items will require mathmatical calculations. Examination items will be developed from information found in the Poultry Science Manual for National FFA Contests based on even numbered years.

Total Possible Score - 1,650

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Detailed Information on 4-H Classes

Division I: Egg Production - Hens (Perfect score - 400 points)

• You will judge eight (8) hens for their past production qualities (4 hens in Class A, 4 in Class B). The bird which shows the best production qualities should be placed first, worst last. This is comparison judging. Birds in this class must be handled. Contestants will give reasons on each class. No notes are allowed while giving reasons. If contestants are not properly prepared or give inadequate reasons they will be scored accordingly. Junior contestants are strongly encouraged to give reasons but may choose not to do so. However, they may give reasons for practice and judging comments without penalty. Each class is worth 100 points.

Division II: Market Poultry (Perfect score - 500 points)

• Two classes will be composed of ten (10) ready-to-cook broilers and one class will be composed of ten (10) ready-to-cook turkey carcasses. All carcasses will be judged according to U.S.D.A. standards and graded A, B, or C quality. Carcasses are not to be handled. Each class will be worth 100 points. Five (5) points will be deducted for each grade separation line crossed. Ten (10) points will be deducted if the contestant fails to enter a grade or if more than one grade is entered. Discolorations in skin and presence of feathers will not affect grade of the carcass.

• Two classes will consist of ten (10) mixed broiler parts. Each contestant is to identify the parts by name. The parts cannot be handled. The parts which may be used to make up the two classes are listed in the National Manual. Ten points will be deducted for each incorrect answer.

Division III: Eggs (Perfect score - 400 points)

• Two classes will be composed of 10 white eggs to be judged for Interior Quality by candling and grading them AA, A, B or Inedible. One (1) point will be deducted for each grade separation line crossed except when the line between B and inedible is crossed, then three (3) points will be deducted. Five (5) points will be deducted if a contestant fails to enter a grade or enters more than one grade for an egg.

• Two classes will be composed of 25 eggs to be graded for exterior shell quality and graded A, B, or Dirty. One (1) point will be deducted if the A / B line is crossed and three (3) points deducted if the B / Dirty line is crossed. Four (4) points will be deducted if a contestant fails to enter a grade or if multiple grades are entered for an egg.

• Class will be composed of 20 broken-out eggs to be judged for interior quality and graded AA, A, B or Inedible. Three (3) points will be deducted for each grade separation except when the line between B and inedible is crossed, then four (4) points will be deducted. Five (5) points will be deducted if a contestant fails to enter a grade or enters multiple grades for an egg.

Total possible score - 1,300 points

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Awards: Ribbons and Plaques

• From the State Contest, the top four senior teams (all members must be 14 years or older as of January 1, of the current year) and highest scoring 4-H member (18 years of age or older if not a member of top 4 teams at the State Contest) are invited to compete at a 2 day intensive training and top two team (A & B) selection. The team with the highest team score (combined scores of the three highest team members) will be Virginia Team #A. The team with the second highest team score will be Virginia Team #B.

• Team A will be representing Virginia at the National 4-H Poultry and Egg Conference in November. Team B will be the alternate and will take Team A's place in the event that they are not able to attend Nationals.

• Also, the highest scoring 4-H member (18 years of age or older not a member of Team A or B) at the 2 day intensive training will be eligible to compete at Nationals to represent Virginia as the independent individual

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Forms

4-H Health Form Example

FFA Health Form Example