Possession
Dates: July 15 – All poultry (except meat chickens)
August 20 – Meat chickens
May
9th is 140 days and August 2nd is 56 days!
The following are weight
and age requirements. All dates are age
at day of check-in.
Ducks: Meat – 2 (same sex) ~ Minimum weight 4 lbs. ea. Age - less than 140
days
Geese: Meat – 2 (same sex) ~ Minimum weight 6 lbs. ea. Age - less than 140
days
Turkeys: Meat
– 2 (same sex) ~ Minimum weight 15 lbs. ea. Age - less than
140 days
Chickens: Meat
– 2 (same sex) ~ Minimum weight 7 lbs (total of both
birds).
~ Age - less than 56 days
Production – one dozen eggs from
your birds
~
Poultry check-in time is for non-market classes is Saturday, September 26th,
from 7:30 - 10:30am, at the Small Animals Barn at the Fairgrounds. You must be in line by 10:30am with your completed project report(s). Show starts at 1:00pm.
~
Poultry check-in time for market classes is Thursday, September 24th,
from 5 - 8pm, at the (MSU Extension Office - tentatively). You must be in line by 8pm, with your completed project report(s).
~
No sick birds will be showed. Also birds
need to be clean and dry at check-in. All
birds brought to the market show will be sent to processor at owner’s
expense! If you are disqualified or
receive a C ribbon, you birds will not be sold at the auction. The
charge per pen will be $18 for chickens and $27 for ducks, geese and turkeys,
due at time of check-in, cash only.
~
There will be No market Champion,
Overall Poultry or Bird Club Exhibits.
Show order will be by normal club rotation.
~
Remind buyers that they are getting processed & frozen birds this
year. If shipped they will be donated to
local food banks.
~
Show rules remain in effect for all shows.
Project reports need to
contain the following items:
1. One project report is required per
species (Chicken, Turkey, Pigeon, Duck, Goose).
2. Pictures of projects need to be taken on or before possession date with both project and member.
3. Proof of date of hatching, from the hatchery or breeder.
4. Copy of sales receipt or proof of purchase, on or before possession date.
Please be
sure to acquire and read your
Fairbook and the Poultry Supplement. This book provides all rules and requirements
and the answers to many questions. It is
also what we will refer to when answering fair questions.
Questions call: Poultry
Superintendent: Sandy Rodgers 517-869-2619
Assistant: Lucas Gabbard 517-240-1281
