Ag Communications

Teams consisting of four members participate in a simulated news conference, then use the information collected to complete practical problems including writing a news story and press release; preparing a radio broadcast; creating a three-page Web site and developing a page layout. Participants also complete a written communications quiz and an editing exercise.

Agriculture Technology & Mechanical Systems

This event tests both technical and agricultural mechanics skills. A team of three or four members must demonstrate their ability to work with others while solving problems. During the event, members complete a written exam and demonstrate problem-solving and hands-on performance skills. The event takes a “systems” approach and emphasizes machinery and equipment systems, related industry and marketing systems, energy systems, structural systems and environmental/natural resource systems.

Ag Sales

Three or four-member teams demonstrate the professional sales process including customer relations, advertising and promotion, telephone skills and product display.  Members also complete an exam, present a project summary and make a sales presentation for an agricultural product. They complete one of four practical problems and cooperatively solve a market analysis problem.

Entomology

Students apply the fundamentals of entomology and develop skills in identifying common insects and their significance to people and agriculture.

Environmental & Natural Resources

State winning team qualifies for the Environmental and Natural Resource CDE National competition that is held during the National FFA Convention the end of October.

Floriculture

Classroom knowledge and skills are applied as students identify and evaluate cut flowers, house plants, flowering plants, floral designs and complete an exam that tests their knowledge of floral design, propagation as well as preparation of floral and foliage products for sale.

Food Science

A four-member team designs a new food product or re-designs an existing one using a marketing scenario, as they covers product development and presentation, along with food safety issues. Participants use their sensory skills to evaluate and solve problems while applying sound principles in a decision making process.

Livestock Judging

Beef cattle, sheep and swine are evaluated for market values and desirable physical traits.  Team members also rank livestock for breeding purposes, using observed physical characteristics and performance data.

Meats

Students develop skills for careers in the meat animal industry as they complete a written exam; evaluate beef carcasses for quality and yield grade; identify various meat cuts, place beef, lamb and pork carcasses, and place wholesale and/or retail cuts.

Milk Quality

As a result of event outcomes, members develop a greater understanding of quality production, processing, distribution, promotion, marketing and consumption of dairy products. Team members complete a written exam, evaluate milk samples, identify cheeses and distinguish real and artificial dairy foods. Teams are composed of three or four members. The top three scores are tabulated in the team score.

Tractor Technician

In this three-part competition, team members appraise components and parts of tractors and agricultural implements and make recommendations for services needed and not needed, complete a written exam and finally the team of three members, working as a group, will compete in locating and correcting five deliberately placed malfunctions in diesel fueled tractors and safely navigate the repaired tractor through a driving course within the 25-minute time limit.

Veterinary Science

Students working in teams demonstrate their technical competency with small and large animals by completing a written exam, critical-thinking scenario questions, identifications and hands-on practicums.

Wildlife

Students apply the information gained through enrollment in the agricultural science wildlife management course to demonstrate and identify plant species, proper habitat management practices, safety procedures, game laws, management techniques as well as compass and pacing skills.

Wool

Members within a team each evaluate fleeces for fineness, length and yield, rank fleeces within a group and give reasons for their placing of those classes. Contestants must be very familiar with all grading standards and evaluation techniques because no measuring devices are to be used during the contest.