UNIVERSITY PARK, Pa. -- With several sports teams struggling through difficult times, it's good to know that Penn State is developing a potential powerhouse in another area of competition -- and a winning tradition that's nothing to cluck at.

At the recent 2004 U.S. Poultry and Egg Association National Poultry Judging Contest in Baton Rouge, La., Penn State participants turned in a performance that has other colleges wondering if they're witnessing the emergence of a major player in the poultry-judging arena.

The team placed second in the competition's Market Products division and second in the Breed Selection division, with a fourth-place overall ranking among 10 teams and 40 individuals. Team member Annie Sorgels of Wexford tied for first place in overall individual competitions, tied for first in the Production division, and placed fifth in the Breed Selection division.

Corey Bartholemew of Millville placed six in the Market Products division, and 17th place in overall individual competition. Matthew Ventrella of West Chester placed eighth in Breed Selection and 15th in the Market Products division. Kristy Eshbach of Lancaster placed 11th in the Market Products division.

Participants competed in three categories: sorting birds, carcasses and eggs by USDA grades; breed selection for layers and broilers; and purebred selection.

"They did extremely well -- this was only our second time at this extremely competitive event," says Philip Clauer, senior extension associate in poultry science and club advisor. "The teams were from across the country, representing the best. It was a small group, but entrants had to place in the 90th percentile just to be competitive. "Every competition applied to some function or skill needed by poultry industry professionals," he says. "They worked from the breeder to the consumer, identifying the best breeder for the best eggs and carcass. They had to show that they understood how to produce the animal that gives consumers what they want. The concepts we teach are not just for the contest, but they apply to the industry when they graduate."

The students prepared for the competition through a rigorous training program and by enrolling in a 15-week poultry science course. But, Matt Ventrella says, it's not all hard work -- they also got to be ambassadors for their university and future profession.

"Running through airports with our five golden chicken trophies was hysterical," he says. "The security line practically shut down so all the workers could come and see and ask us questions. One airport worker asked if we were at a cock-fighting competition. The people were very interested and curious, and everyone was congratulating us on our trophies. The trophies also helped to start conversations with the people on the plane.

"When I tell people that I am on the Penn State Poultry Judging team, some laugh and others ask 'how do you judge poetry?' But I explain to them that they are around poultry judging when they go to the grocery store and buy Grade A chicken or Grade A extra large eggs. That is how I get them to understand."

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EDITORS: Contact Philip Clauer at 814-863-8960 or by e-mail at pclauer@psu.edu.

Writer/Editor: Gary Abdullah Office 814-863-2708 FAX 814-863-9877