State Qualified Poultry Teams,

March 21st  is the State Championship Poultry Contest. It will be held at the UGA Poultry Facility, 2416 South Milledge Ave.  Athens.

Registration will begin at 9:30 am and team orientation at 10:00 am. It is recommended that all participants wear official dress uniforms. Each member must have a clip board, two number 2 pencils and a few clean sheets of paper.

Senior contest will consist of:

1. Team activity
2. Written examination

Class 1- Four Market Broilers for Placing
Class 2- Four Egg Type Hens for placings

( Preparation for Reasons )

Class 3- Oral Reasons on Class 1 or Class 2

Class 4- 10 chicken/or turkey carcasses and/or parts for grading
Class 5- One class of four Turkey/Heavy Hen carcasses for placing
Class 7- Ten white or white-tint shell eggs for interior quality grading (candling)
Class 8- Fifteen shell eggs for exterior quality grading
Class 9- Evaluative criteria for class 8
Class 10- Ten further-processes BONELESS poultry meat products for evaluative criteria
               ( precooked breaded chicken patties, tenders,or nuggets)
Class 11- Ten further-processes BONE-IN poultry meat products for evaluative criteria
               ( precooked, bone-in chicken wings, or other bone in poultry products)
Class 12- Ten Chicken carcass parts for identification

Junior Contest will consist of: 

Class 1- Four Market Broilers for Placing
Class 2- Four Egg Type Hens for placings
Class 4- 10 chicken/or turkey carcasses and/or parts for grading
Class 5- One class of four Turkey/Heavy Hen carcasses for placing
Class 7- Ten white or white-tint shell eggs for interior quality grading (candling)
Class 8- Fifteen shell eggs for exterior quality grading
Class 9- Evaluative criteria for class 8
Class 10- Ten further-processes BONELESS poultry meat products for evaluative criteria
               ( precooked breaded chicken patties, tenders,or nuggets
Class 11- Ten further-processes BONE-IN poultry meat products for evaluative criteria
               ( precooked, bone-in chicken wings, or other bone in poultry products)
Class 12- Ten Chicken carcass parts for identification


Attached  below is the list of teams who have qualified for the state poultry contest. Please review the State CDE materials including the reference materials for the contest. Juniors DO NOT take a test or give reasons. Also, please click the link to find information that is not but should be included in the Poultry Handbook. http://myimsservices.com/page.aspx?ID=18

Good Luck!

Kent Benson
North Region Ad Ed
Animal Science Area Teacher
706-552-4463