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CDE Winners continued
Dairy Foods Evaluation
Sponsored by Dairy Farmers of America and
the National FFA Foundation as a special project
of the National FFA Foundation.
The National Dairy Foods CDE is a competitive
activity that allows students to prove
their knowledge about the recognition,
selection and management necessary for
quality dairy foods. Participants must complete
a written exam on milk production and
marketing, evaluate milk samples for flavor
and quality, identify cheeses, evaluate milk
sediment pads and milker parts for defects
and distinguish dairy and non-dairy products.
Each team competed at local and state
levels to earn the privilege to represent their
state at the national FFA convention.
Winning Team: Haleigh Bruce, Michael
Harris, Lane Rippee and Elisabeth
Whaley, all of Fair Play FFA, Mo.
High Individual: Elisabeth Whaley of
Fair Play FFA, Mo.
Environmental/Natural
Resources
Sponsored by Smithfield Foods and USDA-
Natural Resources Conservation Service as a
special project of the National FFA Foundation.
The National FFA Environmental/Natural
Resources CDE is a competitive activity
that allows students to apply classroom
knowledge to real-life situations. This
event focuses on testing students’ problem
solving and decision-making skills
in environmental and natural resources.
These areas concentrate on soil profiles,
water and air quality, waste management,
environmental analysis and use of global
positioning units. Each team competed
at local and state levels for the privilege
of representing their home state at the
national FFA convention.
Winning Team: Cory Calkins, Alyssa
Thompson, Jacob Flake and Aaron
Olson, all of Stanwood FFA, Wash.
High Individual: Tommy Marchetti of
Rusk FFA, Texas
Extemporaneous Speaking
Sponsored by the American Farm Bureau Federation
as a special project of the National FFA
Foundation.
The National FFA Extemporaneous Public
Speaking CDE is designed to recognize outstanding
FFA members for their ability to
prepare and present a factual speech on a
specific agricultural issue in a well thought
out and logical manner. Members select
one topic from a choice of categories, have
30 minutes to prepare a four-to-six-minute
speech and respond to five minutes of
questions following delivery.
High Individual: Ashton Mese of
Kingfisher FFA, Okla.
Farm Business
Management
Sponsored by John Deere as a special project
of the National FFA Foundation.
The National FFA Farm Business Management
CDE is designed to test the ability of
students to apply economic principles and
concepts in analyzing farm and ranch business
management decisions. Participants
respond to questions concerning economic
principles in farm business management as
well as a problem-solving analysis section.
Each team in the event has competed with
other chapters in their state for the privilege
of participating in the national event.
Winning Team: Travis Pittman, Stewart
Herndon, Blake McGraw and Harlea
Perdue, all of Blountstown FFA, Fla.
High Individual: Harlea Perdue of
Blountstown FFA, Fla.
Floriculture
Sponsored by Ball Horticultural Company and
the National FFA Foundation as a special project
of the National FFA Foundation.
In the National FFA Floriculture CDE, FFA
members test their knowledge and skills
in the production and retailing of flowers,
plants and foliage. Participants must
complete a general knowledge exam on the
floriculture industry, identify plant materials
and demonstrate problem solving and
decision-making skills, employment and
customer service skills, technical floral skills
and the ability to work as a team. Teams
competed at the local and state levels to
earn the privilege of representing their
home state at the national FFA convention
Winning Team: Thomas Burnham,
Morgan Watt, Weslie Williford and Nick
Wood, all of Perry High FFA, Ga.
High Individual: Nick Wood of Perry
High FFA, Ga.
Food Science and
Technology
Sponsored by Kraft Foods as a special project
of the National FFA Foundation.
The National FFA Food Science and Technology
CDE is designed to test a student’s
basic knowledge of food science as well as
the student’s ability to apply this knowledge
to practical situations. Each team participates
in a timed team product development
project and each individual participates in
practicums involving food sensory evaluation
and food safety and sanitation as well
as a written exam.
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