Participation
A county may enter any number of 4-H participants. A county team may be made up of three or four contestants with no limit on the number of teams or individuals. The scores of the three highest scoring individuals from each team will be totaled to determine each team score. All contestants will be eligible for all individual honors. The four highest senior 4-H’ers will be selected to participate on the state team. A senior 4-H’er is one who is 14-18 years of age by January 1 of the current year. The individuals that score the highest will be invited to participate in the National 4-H Poultry and Egg Conference during the third week of November in Louisville, KY.
Registration
Beginning at 9:30am on September 17
Classes
Two (2) classes of past egg production hens, reasons will be given on one of these classes; two (2) classes of ready-to-cook fryers; one (1) class of ready-to-cook poultry parts; one (1) class of broken out eggs; and two (2) classes of shell eggs (candled), and two (2) classes of exterior egg quality.
Contestants will give oral reasons on one of the two past egg production classes.
Ten (10) minutes will be allowed for placing the class.
Resources
The following resource may be used for training 4-H’ers in Poultry Judging:
Event Contacts
Dan Jennings
State 4-H Livestock Specialist
djjennin@illinois.edu
Pam Utterback
Department of Animal Sciences
utterback@illinois.edu
If you need a reasonable accommodation to attend, please call the registration office.
This event will follow the most current IDOA safety regulations that are in place at the time of the event.
