STATE CONTACT
Dr. Tony Pescatore
Extension Specialist/Poultry
604 Garrigus Bldg, University of Kentucky
Lexington, KY 40546-2151
phone: (859) 257-7529
email: apescato@uky.edu

Egg Demonstration Contest

Egg Demonstration - Registration Form

2003 Avian Bowl Judging Information

1. To encourage youth to expand their knowledge of avian facts, and become proficient in poultry management.

2. To help youth with career guidance and promote the poultry industry by stimulating their interest in poultry and other avialn species.

DATE: First Friday of State Fair
TIME: 12:30 p.m.
LOCATION: Cloverville - West Wing of State Fairgrounds

1. See General Rules applying to all 4-H Exhibitors and General Rules applying to 4-H Judging Events.

2. Awards will be presented at 3:00 p.m. in Cloverville.

3. This contest will consist of a test of the participants' knowledge of poultry and poultry products. Refer to the State Fair catalogue or contact the state contact person for a list of materials to be covered.

4. There are both Senior and Junior divisions in this contest.

5. A written test containing 50 (fifty) questions concerning the study material will be given. Questions will be in the form of fill-in, multiple choice and/or spelling. The correct answer will be determined by the staff consultants and contest superintendent. Their decision is final.

6. Each correct answer will be worth 2 points. If more than one answer is given for a question, or if no answer is given, the score for that question will be zero.

7. Test scores will be used to seat teams for bowl and added to individual scores on avian bowl results to place top 4 individuals.

8. Ties will be broken by:
a. Highest number of correct fill-in questions on test.
b. Highest number of correct multiple choice questions on test.
c. Least number of wrong answers given during bowl.

9. A team will consist of not less than two or no more than four members. Counties may enter more than one team.

10. Official sports bracket book will be used to pair teams from test results. A double elimination tournament style format will be followed. The contest will continue until only one team remains with less than two losses.

11. Each bowl match will consist of 12 questions. Questions will be in format suitable for bowl competition - definitions, spelling and multiple choice. Incorrect questions will be offered to the other team. Questions will be worth 5 points. Incorrect answers and acknowledgment penalty will be minus 5 points.

12. Ties during the bowl will be broken by one (1) toss up question until tie is broken.

13. After completion of the question, teams have 10 seconds to buzz in. The answer should start within 5 seconds of being acknowledged.

14. Questions given to the other team after a miss will not be repeated but can be completed if interrupted by the first team.

15. A team member and coach have the privilege to ask for verification on an answer he/she feels is incorrect. "Time out" must be called before the next question is read. Decisions made by the judge are final.

16. Top four judges in the Senior Division -- $300 payable to Friends of Kentucky 4-H, Inc. and distributed by them for expenses to the National 4-H Poultry Judging Contest.

Chicken and Turkey BBQ Contest Information and Registration Form

2005 Dates: July 15; Location: Warren Co. Extension Office; Time: 11:00 a.m. CT

Additional information will be posted on the Animal Science Web page in the near future.

DESCRIPTION

All Kentucky 4-Hers wishing to participate in the State Chicken/Turkey Barbecue Contest at State 4-H Poultry Day, may do so, provided they complete and mail the attached entry form by July 1st to the State 4-H Office.

The senior winner(s) at the Chicken/Turkey Barbecue Contests on State 4-H Poultry Day will represent Kentucky at the National 4-H Poultry and Egg Conference which will be held in Louisville on the third Thursday in November.

PURPOSE OF CONTEST

1. To develop leadership talents and to work toward achieving the broad objective of developing sound character and effective citizenship.
2. To acquire scientific knowledge and improved understanding of the economy, versatility and nutritional value of chicken broiler/turkey meat and its relationship to human nutrition and health.
3. To learn the basic principles of food safety.
4. To help youth develop skills in the preparation and use of chicken and turkey and to acquire the ability to express their ideas through participation in projects, talks, discussions, demonstrations, and exhibits.

AGENTS RESPONSIBILITIES

4-H Agent is responsible for returning State Chicken/Turkey Barbecue Entry Form to Dr. Tony Pescatore, University of Kentucky, Animal Science Dept., 907 Garrigus Bld, Lexington, KY 40546-0215 --July 1.

RULES & REGULATIONS

1. Contestants will be scored according to the attached Chicken/Turkey Barbecue Score Sheets (Cooking Skills and Sensory Evaluation).

2. Each contestant will prepare four 1 1/4 to 1 ½ pound chicken halves/turkey breast fillets provided to them by the contest monitors. The filets will each consist of 1/2 breast with tenderloin removed (Pectoralis Major muscle). The skin may be left on or off both filets or one of each. Chicken and turkey will not be available to contestants prior to contest starting time.

3. There will be a 2 ½ hour time limit for the preparation of the chicken and a three hour time limit for the preparation of the turkey. One point will be deducted for every five minutes late. Fires cannot be lighted prior to the contest.

4. Barbecue grills, charcoal, lighter fluid, and all other equipment and supplies, including sauce, must be furnished by contestants. Self-starting charcoal or automatic fire start blocks will not be permitted. Contestants may use a meat thermometer. Commercial devices for covering of meat on grill will not be allowed. Contestants may wrap meat in aluminum foil; however, aluminum foil must be removed one hour prior to the end of the time limit. Chicken halves may not be placed in baskets to aid in turning. Sauce may be commercial or private recipe. (Recipe must be provided to judges.)

5. Chicken/Turkey shall not be marinated prior to start of contest. A contestant may not inject any fluid or sauce into chicken/turkey.

6. Each contestant will present two barbecued chicken halves or one turkey fillet to the panel of judges. No garnishes will be permitted on plates when submitted to the judges.

7. No contestant will be allowed to have any means of identification as to name, county, or area represented.

8. Contestants will work alone, except in case of an emergency, as determined by contest monitors.

9. Tie scores of the top five contestants will be broken in descending order by:
a. Highest score in "Finished Product Quality" portion.
b. Highest score in "Barbecuing Skill" portion.
c. Drop high and low scores, use middle score.
d. A method will be decided by contest committee.

10. Use the 4-H Chicken & Turkey Barbecue Project Book 4 AJ-02PO as a reference guide. A minimum of one practice must be held before state competition.

11. Past state winners of the Chicken/Turkey Barbecue Contest at the senior level cannot participate in the Chicken/Turkey Barbecue Contest again. However, the past state winner of the Chicken Barbecue contest at the senior level can participate in the Turkey Barbecue Contest and vice versa.

12. Past state winners of the Chicken/Turkey Barbecue Contest at the junior level can participate in the Chicken/Turkey Barbecue Contest at the junior and/or senior level providing they meet age restrictions.

13. If, for any reason, registered contestants are unable to attend, please cancel with the State 4-H Office by letter or phone, so we do not waste chickens/turkeys.

14. STATE LEVEL WINNERS TO NATIONAL COMPETITION:
An illustrated presentation, including factual information about broilers (or turkeys) is required for the state senior level winners (chicken or turkey) who proceed to national competition. Contestants will be allotted a maximum of 10 minutes for presentation. Judges will have up to 3 minutes for questions directed to contestants. Only posters and table-top graphics will be allowed. Easels will be provided. No projected films or slides may be used.

15. The Kentucky Poultry Federation will provide $150 to each senior division winner for expenses to the National 4-H Poultry Judging Contest.

STATE CHICKEN/TURKEY BARBECUE ENTRY FORMS
JUNIORS - CHICKEN/TURKEY BBQ

LINK TO JUNIOR STATE CHICKEN/TURKEY BARBECUE ENTRY FORM

DUE: July 1

STATE CHICKEN/TURKEY BARBECUE ENTRY FORMS

SENIORS - CHICKEN/TURKEY BBQ

LINK TO SENIOR STATE CHICKEN/TURKEY BARBECUE ENTRY FORM

DUE: July 1

4-H CHICKEN BARBECUE

Cooking Skills

LINK TO STATE CHICKEN BARBECUE SCORE SHEET - Cooking Skills

4-H CHICKEN BARBECUE

Sensory Evaluation

LINK TO STATE CHICKEN BARBECUE SCORE SHEET - Sensory Evaluation

4-H TURKEY BARBECUE

Cooking Skills

LINK TO STATE TURKEY BARBECUE SCORE SHEET - Cooking skills

LINK TO STATE TURKEY BARBECUE SCORE SHEET - Sensory Evaluation

STATE CONTACT
Dr. Tony Pescatore
Extension Specialist/Poultry
604 W.P. Garrigus Bldg, U.K.
Lexington, KY 40546
phone: (859) 257-7529
fax: (859) 323-1027
email: apescato@uky.edu

DESCRIPTION

Incubation/Embryology projects can be used to teach scientific principles and the miracle of reproduction. It is an especially valuable learning tool for pre-schoolers and high school students involved in scientific experimentation.

AGENT RESPONSIBILITIES

1. If done in a classroom setting, visit with the teacher or leader to be certain they understand the time commitment regarding temperature and humidity of eggs.
2. If you do not have a source for fertilized eggs, contact the State Poultry Specialist.
3. It is recommended that your County 4-H Council invest in a self-turning incubator available from a farm supply store; however, incubators may be borrowed from the State 4-H Office and are listed on the Luv-an-Egg Resource List elsewhere in the Program Resource Guide.
4. Be certain to have a farmer or responsible adult to give the chickens to before you begin the project.

RESOURCES

1. 4AJ-01PO 4-H Chick Incubation Project
2. Embryology I and II
a. Members Manual - North Carolina Extension Service
b. Leadership Manual
3. 4-H Virtual Farm: Poultry - www.ext.vt.edu/resources/4h/virtualfarm/
Click on the poultry (hen) icon
Watch a chicken hatch, take the poultry challenge, etc.

Incubators are available from the State 4-H Office or Princeton Research and Education Center (see Luv-an-Egg Resource List elsewhere in Program Resource Guide). However, you are encouraged to purchase your own incubators through a farm supply store as the number of incubators are limited and incubation projects are especially popular in the spring.

KENTUCKY 4-H POULTRY JUDGING CONTEST

2003 Poultry Judging Information

DESCRIPTION

The Kentucky 4-H Poultry Judging Contest is held on the first Friday of the Kentucky State Fair. The top four senior judges will represent the state of Kentucky at the National 4-H Poultry Conference to be held the third Thursday of November in Louisville. ELECTRONIC REGISTRATION BY AUG. 11

OBJECTIVES

1. To develop youth and help them learn the techniques of logical, accurate decision making; to learn to recognize the reasons for their decisions; and to develop the ability to express their reasons orally.
2. To help youth learn and understand standards used in poultry and egg production and marketing, and to apply the standards in a realistic decision-making situation.
3. To serve as an award activity and trip for youth who have achieved superior levels of performance in competition and thus stimulate the learning process, interest and enthusiasm.
4. To help youth with career guidance.
5. To promote the poultry industry.

AUDIENCE

4-H members who have had prior training in poultry judging.

RULES AND INFORMATION SPECIFIC TO THE POULTRY JUDGING CONTEST SEE STATE FAIR CATALOG FOR UPDATED RULES

1. Each county is eligible to enter 4-H members in the contest.

2. 4-H members who enroll in or otherwise receive training in a poultry course at the college level or vocational level above high school are not eligible to compete in this contest.

3. Contestants need not be enrolled in poultry projects and are not required to have conducted a poultry project in the current year.

4. The contest will consist of the following three divisions: Production (500 pts.), Market Poultry (500 pts.), and Market Eggs (500 pts.).

5. The classes to be judged are listed at the end of this section.

6. Placing cards will be provided for all contestants. Each contestant will write their placing on the proper card and hand it to the monitor before shifting to the next class. Pencils will not be provided.

7. Teams will be divided so that no two contestants from a county will be in the same group. Each group will remain together throughout the contest.

8. Ten minutes will be allowed for placing each class. Also, a maximum of two minutes will be allowed each contestant for giving oral reasons on class B. Contestants will shift to the next class only upon notification by the contest monitor.

9. Qualified judges will listen to and score oral reasons on production class. No name, county or area identification will be worn by the contestants in oral reasons room. Senior division contestants will not be allowed to use notes during oral reasons. Junior contestants may use notes; however, the notes are to be limited to the front side of the reason card provided.

10. A competent committee will be in charge of grading the cards, announcing the results, and presenting the awards.

11. Each class of birds and eggs will be graded on the basis of 100 points for a perfect score. Similarly, oral reasons on the production class will be graded on the basis of 100 points for a perfect score.

12. If a contestant checks more than one placing for any of the production classes, the lowest score will be the one recorded. If nothing is checked, the contestant will receive a zero.

13. In case tie scores occur, the ties will be broken by the following method in order listed:
a. The contestant with largest number of 100 scores will win.
b. The contestant with largest number of the next highest score below 100 will win. If necessary, this method will be continued in the order of descent of scores.
c. A method will be decided upon by the contest committee.

14. Classes A and B: Egg Production and Reasons.
Four birds per class will be judged for past production. The bird that has laid the most eggs to date should be placed first. Birds may be handled. If a contestant checks more than one placing, the lowest score will be recorded. All contestants will give oral reasons on Class B. Senior division contestants will not be allowed to use notes during oral reasons. Junior contestants may use notes; however, the notes are to be limited to the front side of the reason card provided.

15. Classes C, D, and E: Ready-to-Cook Carcasses
There will be one class of heavy fowl, one class of broilers and one class of turkey hens. Each individual bird is to be classified A, B or C, according to U.S.D.A. Standards for R-T-C Poultry. Birds are not to be handled. A six point deduction will be made for each grade line crossed.

16. Classes F and G: Eggs, Exterior Quality
Two classes of 20 white shelled eggs are to be judged A, B or Dirty based on shape, shell texture and cleanliness. Eggs cannot be handled. Crossing the A-B line is a two point deduction and crossing B-dirty line is a three point deduction for a total of five points per egg.

17. Classes H and I: Eggs, Interior Quality
Two classes of 20 white shelled eggs are to be candled and placed individually as U.S.D.A. grade AA, A, B or inedible. One point will be deducted for each grade separation crossed except B-inedible line which will be a three point deduction.

18. Class J: Eggs, Broken Out
One class of 20 eggs will be broken out and are to be classified AA, A, B or inedible. Eggs cannot be touched or handled. A three point deduction will be made for each grade separation line crossed except when the B-inedible line which is a three point deduction.

19. Class K is a class of ten (10) broiler parts. Each part is to be identified and the number of the part written in the appropriate square in the front of the part name. The 10 parts will be selected from the 15 listed in the National 4-H Poultry Judging Manual (4-H 92 University of Nebraska), section of Parts Identification as per descriptions in Regulations governing the Voluntary Grading of Poultry Products and Rabbit Products and U.S. Classes Standards and Grades (7 CFR 70) effective date May 1 1987. Each part will be prominently displayed on a plate, and may NOT be touched or handled.

DATES

First Friday of Kentucky State Fair at the Kentucky State Fairgrounds, Louisville, Kentucky.

CONTACT AGENT RESPONSIBILITIES

To remind agents of event well ahead of time. To distribute any updated information.

AGENT RESPONSIBILITY

1. Provide training to 4-H members prior to contest.
2. See that contestants are at the contest site by 8:30 a.m. local time.
3. Monitor the contest.
4. Assist in scoring.

ORAL REASONS ON CLASS B

Score factors for oral reasons on the Egg Production Classes in the Poultry Judging Contest.

Scoring Factors Max.Score

A. Appearance (general neatness) and delivery...........24
1. Did contestant stand still, on both feet, and face judges?
2. Did contestant speak clearly, distinctly, and loud enough to be heard?
3. Did contestant have appropriate opening and closing sentence?
4. Did contestant speak smoothly and without long pauses?
5. Did contestant have confidence; was contestant convincing?

B. Proper use of terms..................................20
1. Did contestant mention such factors as pigment, handling quality, abdominal capacity, degree of fading, and so forth, or were terms used that do not apply to judging egg production?
2. Did contestant use the terms properly?
3. Did contestant understand the terms used?
4. Was contestant able to define the terms? (Contestant may be asked to define some.)

C. Accuracy of statements...............................20
1. Did the contestant really see the birds?
2. Were contestant's statements true, partly true, or false?

D. Completeness of coverage.............................36
1. Did contestant actually tell why they placed one bird over another, or just vaguely describe the bird?........(10)
2. Did contestant stress the crucial differences, or just make stereotype comparisons of numerous factors?..(16)
3. Did contestant tell all there was to tell of importance, or were there several other good reasons that should have been given for the placing?...(10)

NOTE:The judges may ask contestants to define one or two comparative terms.

LINK TO STATE POULTRY JUDGING CONTEST SCORE SHEET

Ms. Carole Knoblett
Kentucky Poultry Federation
P.O. Box 21829
Lexington, KY 40522-1829
phone: (859) 266-8375
email: Kypoultry@earthlink.net

2003 State Egg Demonstration Contest Information and Registration Form

DESCRIPTION

Egg Preparation contestants will compete at County Demonstration Contest. County Champions (junior and senior) will proceed to Area Demonstration Contest. Area Champions will proceed to State 4-H Poultry Day on July 15th, not to State 4-H Communications Day.

The senior winner in Egg Preparation will represent Kentucky at the National 4-H Poultry and Egg Conference which will be held in Louisville on the third Thursday of November.

PURPOSE OF CONTEST

1. To develop and demonstrate leadership abilities and communication skills.
2. To acquire knowledge of egg quality standards, size classification, nutritional value, preparation and storage, functional properties, and versatility and economic value of eggs.
3. To develop creative skills in preparation, use and serving of eggs.
4. To learn to enjoy eggs as a food.
5. To use sound nutritional knowledge when planning meals.

AGENT RESPONSIBILITIES

1. County 4-H Agent and Area Demonstration Contact are responsible for including Egg Preparation category in county and area demonstration contest respectively, being sure appropriate rules and score sheets are used.
2. Area Demonstration Contact is responsible for returning State 4-H Demonstration Entry Form (see attachment) to State 4-H Office by June (CONTACT DR. PESCATORE FOR DETAILS).
3. County 4-H Agent is responsible for returning State 4-H Egg Demonstration Award Form to State 4-H Office by June (CONTACT DR. PESCATORE FOR DETAILS).

RULES AND REGULATIONS

1. Each area is eligible to enter one bona fide senior and one bona fide junior 4-H club member to the State Egg Demonstration Contest.

2. The contestants will be scored according to the points listed on the Egg Preparation Demonstration Score Sheet. (See link.)

3. Each participant must present a demonstration on the preparation of an egg dish.

4. The demonstration must include the following:
a. Information about eggs: nutritional value, preparation and storage, functional properties, grading and sizing, versatility, and economics of cooking with eggs.
b. Steps in preparation of the dish. This must be prepared in the contest-site kitchen on the day of the contest. Preparation may be prior to the demonsrtation or during the actual demonstration, depending on the nature of the dish. No contestant may prepare any portion of their dish outside the contest-site facilities.
c. A finished dish ready for sampling. Judges will be served and will sample each finished product at the conclusion of each demonstration.

5. The demonstration must be no more than 12 minutes in length. An additional 3 minutes will be provided for the judge to ask questions. If the presentation is two(2) minutes or less longer than the specified length, two(2) points will be deducted from the total score. If the presentation is from two(2) to five(5) minutes longer than the specified length, five(5) points will be deducted from the total score. If the presentation exceeds five(5) minutes longer than the specified length, ten(10) points will be deducted from the total score.

6. The contestant must have demonstrated the selected recipe no less than six(6) times prior to the contest.

7. Each contestant must submit to the judge a copy of the recipe used in the demonstration. This recipe must not contain the name of the contestant or the county or area represented.

Recipe includes the following parts:

A. Name of recipe

B. List of ingredients -- listed in order they are used in the instructions:
i. Measurements given in common fractions.
ii. No abbreviations used.
iii. No brand names used.

C. Instructions for combining ingredients:
i. Clear instructions for every step of combining and cooking the ingredients.
ii. Short, clear, concise sentences.
iii. Correct food preparation terms to describe combining and cooking process.
iv. Size of pan stated.
v. Temperature and cooking time stated.
vi. Number of servings and calories per serving stated.

8. The egg dish must contain a minimum of:
a. ½ egg per serving if the dish is classified as an appetizer or snack.
b. ½ egg per serving if the dish is classified as a dessert.
c. ½ egg per serving if the dish is classified as a beverage.
d. One egg per serving if the dish is classified as a salad or main dish.
Numbers above represent eggs to be broken; however, use of the entire egg is not required. For example, a dessert serving six people may be made with three egg whites.

9. The egg dish recipe may utilize prepared packages of food ingredients (i.e., grated cheese) or canned items (i.e., tomato paste).

10. Each contestant is responsible for cleanup after their demonstration.

11. Easels will be provided. Only posters and table-top displays will be allowed. All props and visuals must be displayed on the demonstration table or easels. No additional display tables will be allowed. Slides and audio visuals will not be allowed.

12. Posters displayed must be the work of the contestant. Contestants may use notes or outlines to assist them, but reading from notes may hurt presentation scores.

13. The preparation room will be off-limits to everyone except the contestant. Once parents or agents have helped 4-H'ers carry items into the preparation room, there is to be no contact between parents and 4-H'ers until after they have presented their demonstration. 4-Hers cannot sit with their parents or talk in the bathrooms and halls until after they have made their presentation. Contestants who have completed their demonstrations cannot discuss judges' questions with other contestants until contest is completed. 4-H'ers may be disqualified if relatives or agents make an attempt to coach them once they arrive at the contest site.

14. No contestant will be allowed to have any means of identification regarding his or her name or the county, area, or state they represent. 4-Hers must not identify themselves during their verbal presentation.

15. Contestants will work alone unless an emergency arises, in which case they will be assisted by the preparation room staff.

16. Each contestant will furnish his or her own supplies EXCEPT that the contest committee will provide eggs, range, oven, microwave, and refrigerator necessary for preparation of egg dish.

17. There will be no team demonstrations in this contest.

18. In case of a tie, the tie will be broken by the following methods in the order listed:
a. The contestant with the highest score in "Presentation and Skills" will win.
b. The contestant with the highest score in "Program Content" will win.
c. The contestant with the highest score in "Product" will win.
d. A method will be decided upon by the contest committee.

19. Past State Winners of the Egg Preparation Contest at the Senior Level cannot participate in the Egg Preparation Contest again.

20. Past State Winners of the Egg Preparation Contest at the Junior Level can participate in the Egg Preparation Contest again at the Junior or Senior Level, providing they meet age restrictions and county and area competition requirements.

LINK TO STATE EGG PREPARATION CONTEST SCORE SHEET

This form should be completed by the County Extension 4-H Agent for County Awards (Completed by the Area Demonstration Contact for Area Awards) and returned to: STATE 4-H OFFICE.

To receive County Awards, please return this form.

LINK TO STATE EGG DEMONSTRATION ENTRY FORM AND AWARDS FORM

Junior - quiche dish, $50 savings bond and plaque.

Senior - souffle dish, $50 savings bond, plaque and $200 toward expenses to National 4-H Egg Preparation Demonstration Contest.***

*** Up to $200 will be given to the winner of the State Egg Demonstration Contest to attend the National Egg Demonstration Contest with the following stipulation: The State Winner must have two official workouts with a professional home economist, home economics agent, vocational home economics teacher, home economist with Kentucky Poultry Federation, home economist responsible for Poultry Program on state 4-H staff, or utility company home economist. Money may be used to cover hotel, transportation, food, etc.

AWARDS SPONSORED BY KENTUCKY POULTRY FEDERATION,
c/o Carole Knoblett, Executive Secretary, P.O. Box 21829, Lexington, KY 40522-1829

LUV-AN-EGG PROGRAM

DESCRIPTION

The Luv-An-Egg project was developed to provide interested 4-H members with a better understanding of the value and properties of eggs. Resource materials are available for leaders and teachers.

PURPOSE OF PROJECT

1. To acquire knowledge of egg quality standards, size classification, commercial production, nutritional value, storage, versatility, and economic value of eggs.
2. To develop creative skills and understand the scientific principals in preparation, use, and serving of eggs.
3. To improve knowledge of food safety and handling procedures.
4. To learn about the development of the chick from egg to hatch.
5. To learn about scientific aspects of embryology, including anatomy, physiology, and biology.

AGENT RESPONSIBILITIES

1. 4-H Agent is responsible for borrowing and returning equipment used for project. Equipment is available at the State 4-H Department, Kentucky Poultry Federation office, or the U.K. Research & Education Center in Princeton. A list of available equipment and an order form follows this page.
If equipment is broken or lost, the County Extension Agent must provide funding to replace the equipment.

*Please make check payable to "Friends of Kentucky 4-H, Inc." and include with order or drop off at time of pick-up. If you wish to reserve this equipment, call, or e-mail and then mail form to:

Wendy Stivers, State 4-H Office
UK, 212 Scovell Hall
Lexington, KY 40546-0064
(859) 257-5961
email: wstivers@uky.edu
or
rfrye@uky.edu

or

Kaye Cotton
Research & Education Center
Princeton, KY 42445
phone: (270) 365-7541 or (859) 257-9503 (from Lexington area only)
email: kcotton@uky.edu

Equipment must be picked up and returned to the above office by the dates specified above. Signature required on form for items released.

I need to order the above equipment for LUV-AN-EGG programs which are being conducted in my county. I understand that all items are to be returned clean and in proper working order. If all items are not returned in proper order I will pay all expenses for replacing, repairing, cleaning, etc.

LINK TO STATE LUV-AN-EGG RESOURCE LIST

Last Revised: 6/13/03

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