Alabama Poultry, May/June 2007

ALABAMA Poultry

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MAY/JUNE 2007 • VOL. 2 NO. 3

THE OFFICIAL MAGAZINE OF THE ALABAMA POULTRY & EGG ASSOCIATION

AP&EA P.O. Box 240 Montgomery, AL 36101 Address Service Requested

Non-Profit Org. U.S. Postage PAID Montgomery, AL Permit No. 796

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BOARDOFDIRECTORS Officers Ricky Walker, President, Snead* Jack Sherwood, Vice President, Enterprise* Ken Taylor, Treasurer, Anniston* Fred Cespedes, Secretary, Hanceville* Roger Chappell, Immediate Past President, Cullman* Directors Johnny Adcock, Woodland Ronnie Adrian, Collinsville George Attwood, Anniston Dale Carroll, Boaz Gary Davis, Montgomery Melissa Durbin, Birmingham Randall Ennis, Huntsville Tim Esslinger, Decatur Dale Gambrill, Snead Spence Jarnagin, Huntsville Ted Lankford, Athens Richard Lusk, Huntsville Dennis Maze, Horton Todd McMahen, Dothan Mitchell Pate, Auburn John Pittard, Guntersville* John Roberts, Cullman Kenneth Sanders, Brundidge Roddy Sanders, Gordo Wendell Shelton, Boaz* Trey Sylvest, Montgomery Phyllis Thomas, Russellville Mike Tamimi, Enterprise Stanley Usery, Athens Mack Watson, Pineapple

Advisors Dr. Don Conner, Auburn University James Donald, Auburn University Dr. Joe Hess, Auburn University Dr. Tony Frazier, Montgomery Troy Newton, Montgomery Perry Oakes, Auburn *Executive Committee Members

AP&EA STAFF

Executive Director Johnny Adams Administrative Director Wanda H. Linker Membership Director Wes Cumbie Communications Director Huck Carroll Alabama Poultry is published by the Alabama Poultry & Egg Association 465 South Bainbridge Street Montgomery, AL 36104 Phone: 334-265-2732 Fax: 334-265-0008 Address editorial and advertising correspondence to: Alabama Poultry Editor P.O. Box 240 Montgomery, AL 36101 Advertising rates and closing dates available upon request.

Editorial matter from sources outside AP&EA is sometimes presented for the information and interest of our members. Such material may or may not coincide with official AP&EA policy. Publication does not necessarily imply endorsement by AP&EA.

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PRESIDENT’S MESSAGE

It is hard to believe that my tenure as AP&EA president is nearly finished. It has been an exciting year for me, Tyson and my family. Serving as your president has given me the opportunity to learn more about our industry as well as meet many new friends and strengthen my relationship with our members. Although I have been a part of the poultry industry all of my life and knew I had a unique understanding of how the industry all works together in an effort to be successful, I’ve come to appreciate every aspect of the industry even more. I also observed the industry working together through our association in an effort to address several issues as the leader of our organization.

Over the past twelve months we have been successful in working to clarify vital tax exemptions that the legislature has granted the agricultural industry in an effort to keep food costs low and our industry profitable. We have worked with the Legislature and the governor to pass legislation that exempts agriculture and small business from intrastate commercial trucking regulations. We have worked with congress in an effort to bring comprehensive immigration reform that will protect our borders and secure our safety while allowing an essential work force to aid on our farms and process our farm products. We have worked with the state Department of Agriculture and Industries in insuring that we have future markets for our poultry products and worked to educate consumers on how to keep our food safe, both on the farm and in our kitchens.

In an effort to provide our industry with a sufficient workforce and advanced technology, we have worked with Auburn University, Wallace State Community College in Hanceville and other educational institutions in making sure that our poultry science faculty and students have the tools they need to succeed. And finally, we have worked to partner with the Auburn University National Poultry Technology Center in the endeavor to help our poultry growers become more efficient and more profitable.

The year has certainly been a busy one between the Association and the many challenges we have faced in the restructuring of Tyson Foods here in Alabama. I believe that it is a year that has helped me grow and a time that I will remember. Also, I want to thank the Association staff, the AP&EA board members and committee chairmen and members that worked so hard this year. In closing, I want to express my appreciation to my co-employees at Tyson Foods and my family for all the support and patience that they have shown me during this year.

FEATURINGTHIS ASSOCIATIONNEWS GOVERNMENTALAFFAIRS INDUSTRYPROMOTION MEMBERSHIPNEWS EDUCATIONALDEVELOPMENT PRACTICALAPPLICATIONS

A D V E R T I S I N G INDEX

MONTH

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Ag Radiant.... ....................................................................................................................pg American Proteins ............................................................................................................pg Aviagen..............................................................................................................................pg Craftmaster Printers .........................................................................................................pg Farmers Poultry Supply ....................................................................................................pg Federal Land Bank............................................................................................................pg First Financial Bank ..........................................................................................................pg First South Farm Credit.....................................................................................................pg Foam One..........................................................................................................................pg

Cover: Cha Cha Chicken...Lori Fraley of Spanish Fort’s entry in the National Chicken Cookoff. Photo: National Chicken Cooking Contest.

22 23 5 18 24 9 22 7 22

“Omelet King” returns to Alabama

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Party lines were ignored, at the Alabama Poultry & Egg Association’s annual omelet breakfast. The politicians were standing in line on the east terrace of Alabama’s Capitol for one of “Omelet King” Howard Helmer’s 30-second creations. The consummate showman delighted his audience with his unique brand of culinary capers as well as his ever delicious omelets.

“The annual Media and Legislative

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Omelet Breakfast continues to be one of the most popular and well attended events in Montgomery,” said Johnny Adams, AP&EA executive director..

From 7:30 to 9:00, the omelet cooks inside the big tent turned over 500 omelets. Those cooks represented poultry and allied industry companies; faculty and staff from Auburn’s poultry science department, Alabama Cooperative Extension System, and AP&EA board

members and staff.

This annual event is one way that the Alabama poultry industry can show their genuine thanks to lawmakers, state officials and their staffs for their continued enthusiastic support of the number one agricultural industry in the state.

The event is sponsored by the Heavy Penny Hen Committee of Alabama's egg producers and state support funding through the American Egg Board.

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ASSOCIATIONNEWS

Walter “Huck” Carroll joins AP&EA as communications director

The Alabama Poultry & Egg Association has announced the appointment of Walter "Huck" Carroll as communications director.

Huck, a native of Montgomery, will handle public relations as well as edit the Association's magazine and other Association periodicals.

He majored in history and minored in creative writing at the University of Alabama.

Huck served three years in the U.S. Army, including one year as a combat artist in Vietnam. After being honorably discharged, he earned a degree in photography from Brooks Institute in Santa Barbara, Calif. He worked for several years in San Francisco, but became homesick for Alabama.

Back home in Alabama, he moved to Birmingham and took a job with a small industrial advertising agency as a creative account executive, handling a wide variety of assignments and clients. The clients ranged from hot dip galvanizers to prestigious Birmingham law firms.

He returned to Montgomery to continue working with industrial clients in the area as an independent businessman. Over the years, he has done work for a number of industrial clients in Montgomery and south Alabama, such as Thermalex and Thermasys. He has also worked in numerous state-wide political campaigns.

His favorite project to-date, however, combines his love of history, photography and

art. He has just completed a new Alabama history textbook, contributing layout and design, photography, art and writing human-interest sidebars. The book has enjoyed great success, currently being used by more than 60 percent of the fourth grade classes in the state.

Huck is also an accomplished storyteller and historical reenactor. He has developed a

presentation based on the exploits of Captain Sam Dale of Alabama during the Creek Indian War of 1813 and 1814.

Huck is married and lives in Montgomery. He and his wife, Helen, have a daughter, Hallie, who is a senior at the University of Alabama. They are active in their church and love to ride horses.

Huck and his buddy, Thomas. Thomas also participates in historical reenactments.

Pride and Joy, Baby Boy! That quirky bird the stork paid another visit to the family of Michael and Wanda Linker (AP&EA’s administrative director). Daughter Lindsey and her husband, Jared Baker, accepted delivery of a bouncing baby boy on Apr. 18, at 6:34 p.m. Baby Michael William Baker arrived weighing 8 lbs. 7 oz. and 21 inches. In addition to Grandaddy and Granna Linker, Michael is being spoiled by grandparents, James and Barbara Baker of Clanton,

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GOVERNMENTALAFFAIRS

Legislation to exempt farmers from intrastate DOT regulations passes The Alabama Senate gave final approval to a bill that will exempt Alabama farmers from imminent Department of Transportation (DOT) intrastate regulations during the final days of the regular legislative session. The governor signed the bill into law that exempts agricultural vehicle and vehicles 26,000 lbs. and less from federally mandated regulations. Without this exemption, the regulation would have treated small in-state (a farmer hauling cattle, grain, hay or manure) haulers like commercial drivers.

The U.S. Federal Motor Carrier Safety Act

mandates that each state implement intrastate regulations for commercial carriers. Failure to implement this regulation can result in the loss of federal funds for road safety enforcement. Alabama is eligible for up to $4,000,000 in federal funding.

Supporters of this legislation (AP&EA, Alabama Cattlemen’s Association, Alabama Farmers Federation and Alabama Forestry Association) worked with the Legislature and the governor’s office in an attempt to insure that no federal funds are lost. A delegation of supporters has already traveled to

Washington D. C. to discuss preserving federal funding for the safety enforcement.

Gov. Riley also has directed the state Department of Public Safety to suspend the implementation of the intrastate regulations until the funding issue can be settled. We greatly appreciate the Alabama Legislature making this legislation a priority as it was one of the few general bills that passed this session. We are especially appreciative of the two sponsors of the legislation, Rep. Richard Lindsey and Sen. Parker Griffith.

Meeting with Alabama Sen. Jeff Sessions were (left to right) Johnny Adams, Alabama Poultry & Egg Association; Chris Isaacson, Alabama Forestry Association; Sen. Sessions; and Billy Powell, Alabama Cattlemen’s Association.

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INDUSTRYPROMOTION

(Above) Barry Krauss, former University of Alabama Crimson Tide and Baltimore Colts’ football great, performed the master of ceremonies duties. Krauss has just authored a book, “Ain’t Nothin but a Winner”, about his playing days under Coach Paul “Bear” Bryant.

(Above) First Lady Patsy Riley looks as though she’s ready to put on an apron to help Alabama’s contestant, Lori Fraley, in the kitchen.(Below) Mrs.Riley receives the official contest cookbook from Elise Durbin, chairman of this year’s event, and Mark Hickman, chairman of the board of the National Chicken Council.

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In May, the National Chicken Cooking Contest came to the Birmingham Jefferson Convention Complex. The event, co-sponsored by the National Chicken Council and the U.S. Poultry & Egg Association with the Alabama Poultry & Egg Association serving as host, is the longest running cooking contest of any kind, predating even the venerable Pillsbury Bake-Off. Every two years one contestant from each state is selected to take part in the cook-off. That’s when the feathers start to fly in competition for the $100,000 grand prize.

Michelle Anderson, a training analyst from Eagle, Idaho won the grand prize with her “Thai-Inspired Stuffed Chicken Breast and Slaw.”

The dish combined boneless chicken breasts with jasmine rice, shredded coconut and a crunchy Thai-style slaw, won glowing reviews from the panel of judges. Nancy Dell’Aria, food editor of Woman’s Day Magazine and chairman of the panel of media judges, said, “The dish looked spectacular and tasted delicious.”

First Lady Patsy Riley was on hand to lend encouragement to all of the contestants, but did give special attention to Alabama’s representative, Lori Fraley of Spanish Fort. Lori’s recipe for “Cha Cha Chicken” is featured on our magazine cover. Lori’s recipe didn’t win the big prize, but her dish will win smiles and rave reviews from hungry Alabama families.

All of the recipes from the contest can be found on the contest’s official website, www.eatchicken.com.

Contest Contributors Many companies and organizations contributed products, services, volunteers and funds to help make the 47th National Cooking Contest a great success! AP&EA thanks the following sponsors.

Alabama Power Company American Proteins Aviagen Inc. First South Farm Credit McNeely Plastics Novus International Rabobank International Red Diamond, Inc.

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4 boneless, skinless chicken breast halves 1 cup cooked jasmine rice 1/2 cup shredded coconut 2 green onions, finely sliced 1/2 cup finely chopped Thai basil 1/2 cup finely chopped cilantro

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2 tablespoons Thai chili sauce 2 limes, juice and zest, divided 2 cups flour 1 teaspoon kosher salt 1/2 teaspoon ground white pepper 1 can (14 oz.) coconut milk

3/4 cup panko 1/4 cup white sesame seeds, toasted 1/4 cup black sesame seeds, toasted Thai-style Slaw: recipe follows 1/2 English cucumber, thinly sliced lime wedges cilantro

In large bowl, mix together rice, coconut, green onion, basil, cilantro, chili sauce, 1 tablespoon lime juice and zest of 1 lime. Place chicken between 2 sheets of plastic wrap; pound to even thickness. Place equal amounts of rice mixture on each chicken breast half. Wrap chicken around filling; secure with wooden pick. In glass pie plate, mix together flour, zest of 1 lime, salt and pepper. In another plate, mix coconut milk and 2 tablespoons lime juice. In third plate, mix together peanuts, panko, black and white sesame seeds. Roll chicken breasts, one at a time, first in flour mixture; then in coconut milk mixture and finally, in peanut mixture, coating well. In shallow baking pan, arrange chicken, seam side down; place in 350 degree F. oven. Bake 30 minutes or until juices run clear. Place slaw on serving platter; remove wooden picks and add chicken to platter. Garnish with cucumber, lime and cilantro. Makes 4 servings.

Thai-style Slaw: In large bowl, mix together 3/4 cup chunky peanut butter; 1/4 cup seasoned rice vinegar; juice 1 lime; and 1 finely minced Thai chili.

Stir in 1/2 cup chopped cilantro; 1/2 cup chopped basil; 1 Napa cabbage, finely sliced; 1 English cucumber, coarsely grated; 1 carrot, grated; and 1/2 red onion, finely diced. Refrigerate.

6 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness 1 small white onion 1 tablespoon fresh cilantro 2 teaspoons fresh lime juice 2 cloves garlic 1 teaspoon kosher salt, divided 1 large tomato, seeded and chopped 1/2 cup drained canned corn kernels 1/2 cup canned black beans, rinsed and drained

2 cups plus 2 tablespoons cornbread stuffing (dried crumbs), divided 1 teaspoon chili powder 1 teaspoon cumin 1-1/2 cups chicken broth 1/2 teaspoon pepper 1/2 cup Tequila Lime Mayonnaise:recipe follows lime slices cilantro sprigs chives

In food processor, place onion, cilantro, lime juice, garlic and 1/2 teaspoon salt; pulse until onion is chopped (not minced). In medium bowl, mix together tomato, corn and black beans. Add onion mixture; stir and set aside. In large bowl, place 2 cups stuffing, chili powder and cumin; mix well.

Add 2 cups tomato-bean mixture, stirring gently to mix well. (Reserve remaining tomato-bean mixture for garnish). Stir in chicken broth. Place chicken on flat surface and sprinkle with 1/2 teaspoon salt and pepper. Place 2 tablespoons stuffing mixture on each piece. Roll chicken breast around stuffing mixture and arrange, seam side down, in 9x13 glass baking dish. Spoon Tequila Lime Mayonnaise over top and sprinkle with remaining 2 tablespoons cornbread stuffing. Place in 375 degree F. oven and bake about 35 minutes. Spoon leftover stuffing mixture into small casserole dish and bake 20 minutes. Down center of serving platter, spoon reserved tomato-bean mixture.

Arrange chicken on each side and garnish with lime slices, cilantro and chives. Serve stuffing on side. Makes 6 servings.

Tequila Lime Mayonnaise: In glass bowl, mix together 1/2 cup mayonnaise, 1 tablespoon chopped chives, 1 tablespoon tequila, 1/2 teaspoon lime zest; 1/4 teaspoon salt and 1/8 teaspoon pepper.

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MEMBERSHIPNEWS

Tyson completes sale of Alabama operations Sale part of strategic effort to reduce commodity chicken production

Tyson Foods, Inc. has completed the sale of two of its Alabama poultry plants and related support facilities, the company reported.

As part of strategic efforts to reduce the production of commodity chicken, Tyson has sold its processing plants in Ashland and Gadsden to Koch Foods Incorporated of Park Ridge, Ill. The sale also includes the company's Talladega feed mill, as well as its Fairknoll and Empire hatcheries. Terms of the transaction were not released.

"We determined it made sense to sell these commodity operations since our company has become more focused on value-added chicken production, which typically involves producing boneless, marinated or cooked products," said Bill Lovette, Tyson senior group vice president of Poultry and Prepared Foods. "Our sincere thanks to the team members and communities associated with the operations involved in the sale. We appreciate

their support over the years and hope these facilities continue to operate successfully."

The Gadsden and Ashland poultry complexes had been part of Tyson Foods for more than 20 years.

More than 800 of the 1,200 Tyson team members employed at the Tyson locations involved in the sale have been hired by Koch Foods. This includes more than 320 team members from the Gadsden plant, which will continue to process birds but will no longer have further processing operations. This change has resulted in the elimination of approximately 350 positions at Gadsden.

Some Tyson chicken catching positions in the region were also displaced. The affected team members have been offered financial incentives to transfer to other Tyson operations in Alabama and approximately 90 have currently accepted.

Tyson continues to have a presence in

Alabama. The company employs approximately 2,400 team members at company facilities in Albertville, Blountsville, Cullman and Ivalee.

Tyson Foods, Inc., founded in 1935 with headquarters in Springdale, Ark., is the world's largest processor and marketer of chicken, beef, and pork, the second-largest food production company in the Fortune 500 and a member of the S&P 500. The company produces a wide variety of protein-based and prepared food products, which are marketed under the "Powered by Tyson®" strategy.

Tyson is the recognized market leader in the retail and foodservice markets it serves, providing products and service to customers throughout the United States and more than 80 countries. The company has approximately 107,000 team members employed at more than 300 facilities and offices in the United States and around the world.

Representatives from some of the Decatur area's leading businesses were in attendance recently to participate in Wayne Farms LLC's annual golf tournament benefiting the American Cancer Society (ACS). The event was held at Burningtree Country Club and raised more than $25,000, thanks to the generosity of participants.

During the 2007 "4 Man Scramble," 139 golfers took to the greens. The players were divided into morning and afternoon sessions, each opening with a shotgun start.

Participants also enjoyed longest drive and closest to the tee competitions, door prizes

and a silent auction, which featured a number of highly collectible sports memorabilia, equipment and gift certificates. Lunch was provided by Apple Lane Farms.

In addition to the golf tournament, the Wayne Farms Decatur Relay for Life team raised money for the ACS throughout the year by hosting bake sales and other fund-raisers.

The proceeds from all of their efforts, totaling $30,000, were presented to the ACS during the Relay for Life event held in May at Founder's Park.

"We're proud to do our part to raise awareness and funds for the ACS," said Brad

Blackmon, operations manager, Wayne Farms Decatur. "Many of us at Wayne Farms have been affected by cancer in some way, and we wanted to show our support for a cause we all believe in."

The Decatur division of Wayne Farms consists of a 72,000 square-foot fresh processing facility and 180,000 square-foot and 130,000 square-foot further processing facilities. The individual plants have been owned and operated by Wayne Farms since 1976, 1998 and 2006, respectively. The Decatur division employs around 1200 people from the surrounding community.

Wayne Decatur plant raises $30,000 for ACS

Wayne Union Springs plant raises $11,000 and named Bullock County’s top fund-raising team for 2007

Wayne Farms LLC's Union Springs facility recently wrapped up fund raising activities for the American Cancer Society (ACS) by participating in its annual Relay for Life event. This year, the Union Springs Relay for Life team raised more than $11,000 to help the ACS research the causes and treatments of cancer as well as ease the pain and suffering endured by cancer victims and their families.

The Union Springs team was named "Bullock County Top Fund-raising Team" for 2007, a title held since 2000.

Throughout the last year, the 36 Union Springs Relay for Life team members raised money by holding car washes, selling hot dogs and hosting yard sales. Employees of 12

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Wayne Farms' Union Springs facility have participated in Relay for Life for more than 10 years with total contributions exceeding $85,000.

Wayne Farms participants gathered on the night of the Relay with their family, friends and other community members at Conecuh Springs Christian School to celebrate those who have battled cancer, remember victims of the disease and raise money for continued research. The Relay team participated in the dance-off competition as well as the survivor walk honoring those who have survived a personal battle with cancer.

"The ACS's fight against cancer is a worthy cause," said Jack Sherwood, south

Alabama area manager. "Our employees are proud to come together and make a significant contribution toward this important fight."

The Union Springs facility consists of an 85,000 square-foot fresh processing facility, 23,476 square-foot feed mill and a 33,949 squarefoot hatchery. The facility has been owned and operated by Wayne Farms since 1961.

Wayne Farms LLC is the fourth-largest vertically integrated poultry producer in the United States with annual sales exceeding $1 billion. A subsidiary of ContiGroup Companies, Inc., Wayne Farms LLC owns and operates 13 fresh and further-processed facilities throughout the Southeast and produces more than 1 billion pounds of poultry products each year.

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MEMBERSHIPNEWS

Poultry industry loses two long-time allied industry super salesmen

Herb Hannah

The poultry industry lost of one its own when Herbert "Herb" Hannah, 85, of Albertville died on Wednesday, March 28, 2007.

Hannah graduated from West Limestone High School in 1942. At the University of Alabama, he lettered in football from 1948-50 while working toward a degree in education.

Later, he played professional football for the New York Giants.

He and his wife of 56 years, Geneva "Coupe" Hannah, had four sons – Ron, John, Charles and David.

Hannah began working in agricultural distribution in Canton, Ga., in the mid-1950s.

In 1961, he opened Hannah Supply Company, a wholesale agribusiness distribution company.

"He was there when the poultry industry was just a fledgling," says his son David Hannah.

Chore-Time recognized Hannah for his marketing abilities. He also received leadership awards from American Cyanamid, Diamond Shamrock and Ciba-Geigy. Hannah was instrumental in starting Durvet, an agriculture marketing company.

Hannah's contributions extended far beyond business and marketing. When many poultry companies were still independent, he

strived to help form symbiotic relationships in the industry. He also helped bring many influential individuals such as Jan Powell, Horace Horn and Michael Walker into the poultry industry.

"He took a lot of pride in the fact that he helped other men reach their dreams," says

War veteran and poultry industry man Grant Washington Adams, Jr., 80, died on Monday, April 30, 2007.

Adams joined the U.S. Navy at the age of 16 to serve during World War II and later volunteered to serve during the Korean Conflict.

He married Ottie Payne Adams, his wife of 58 years, in 1949. Together, they raised seven children.

As an electrician, he made his way into the poultry industry by wiring and servicing chicken houses in Cullman and Winston counties. Adams was committed to serving his customers and would often respond to service calls at night.

"If he ever met a stranger, we never knew it," says his son Terry Adams. "He seemed to have friends everywhere."

In 1966, Adams took a sales job with Alabama Poultry Supply in Cullman. Even

with extensive travel, he remained a family man and often took his wife and children on trips with him. He also remained dedicated to serving his clients.

"To him, these people were not merely customers," says Terry Adams.

"They were people he cared about, and he wanted to do what he could to help them succeed." A fact that was obvious to the industry and helped garner him the 1999 Salesman of the Year award from the poultry industry.

Wanette Hood worked with Adams at Alabama Poultry Supply for more than 40 years. "I appreciated him every day he was here," says Hood.

"He was devoted to the customers."

Adams will be remembered by many for going the distance to serve customers and meeting them face-toface so he could build relationships.

Grant Adams

Alabama football has always been a big part of the Hannah family’s life. Pictured left to right at a recent game are John, David, Herb and Charlie. (Photo courtesy of Richard "Butch" Ferguson.)

David Hannah.

After 30 years, Hannah retired and sold Hannah Supply Company in 1988.

To many in the poultry industry, Hannah was more than a distributor and business man.

He was a mentor and marketer dedicated to helping others achieve their goals.

In 1999 Grant Adams received the Salesman of the Year Award from AP&EA President Mark Waller.

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MEMBERSHIPNEWS

For Dwight and Ruth Bond. . .

By Jamie Creamer

It all began at Auburn

They met in the summer of '55, in the cafeteria of the men's dorm at Alabama Polytechnic Institute.

She was a dietician in need of somebody to work the cash register.

He was an API student ever on the lookout for an extra job to help pay tuition.

She's kind of iffy as to whether it was love at first sight for her, but Dwight Bond admits without a moment's hesitation that Ruth Ann Nunn swept him off his feet.

"I was pretty well taken with her right off the bat," recalls Bond. "I decided rather quickly that I owed it to her to tell her my finer points."

He got the job; she stole his heart; and thus the stage was set for a whirlwind courtship – they were wed that December – and a marriage that has spanned five decades.

"Some things you just know, and it didn't take us long to decide we were a team," Bond says as he sits at the kitchen table in their Loachapoka home. "When you see something that's good, you've got to use your good judgment and go with it."

Not only was that his approach toward choosing his life's partner; it was also the attitude that guided him into an exceptional career in the poultry industry.

The Barbour County native had arrived at what today is Auburn University in September 1952 to pursue a bachelor's in agricultural education. He got that degree four years later, but along the way, he became intrigued by poultry science. One reason was the field itself.

"Even then, the poultry industry was growing by leaps and bounds," Bond says. "I could see a whole lot of opportunity."

An even bigger impetus, though, was Allen Edgar, an Auburn University poultry professor known worldwide for developing poultry vaccines and a key figure in 14

Alabama Poultry • May/June 2007

the development of the poultry industry in the Southeast. It was through his parttime student-worker job at the API poultry research farm that Bond met Edgar, and he was highly impressed.

Apparently the feeling was mutual, because Edgar and others in the poultry department actively recruited Bond for graduate school.

Bond earned his master's degree in poultry science from API in 1956, went to Fort Knox, Ky., for a six-month stint with the U.S. Army Reserve, then returned with the missus to Auburn, where he took a position as a poultry research associate working under Edgar.

Off and on, he toyed with the idea of getting his doctorate.

"I was very interested in getting in the Ph.D. program, but I was reluctant to because I wasn't sure I could cut it," Bond recalls. "But Dr. Edgar didn't have any doubt. He told me he knew I could do it.

So, I hitched up my pants and got with it."

Bond attained that degree in 1966 and then entered the industry workforce. He spent the bulk of his career with what today is ConAgra Foods Inc., working first as a poultry pathologist.

In that role, he was "a troubleshooter" up and down the production and processing lines, ever on the lookout for procedures or techniques or strategies that could be altered in some way to improve his plant's bottom line.

After a few years, Bond decided to broaden his career horizons.

"I came to realize that the fast track in getting ahead in any industry was in management," Bond says, so he went for and landed the post of vice president of poultry operations for ConAgra, heading up five poultry complexes in Georgia, Alabama and Maryland.

Nowhere in Bond's vocabulary was the word "retire."

"I never even considered it," Bond says. "I assumed I'd die right on the job."

But the highly active Bond was dealt a fateful blow in 1992, when he was diag-

nosed with Parkinson's disease. The disease forced him to retire from ConAgra in 1995, but he continued to work as a private consultant for a few years more, advising poultry companies in the United States, Israel and Russia.

"What I liked for them to do was to let me come in and look for problems that they could resolve and realize better plant yields, higher feed efficiency and the like," he says.

Bond credits his success professionally largely to his wife – a 1953 API home economics graduate who gave up her career to be "a full-time wife, mother and cheerleader" – and to their children, Cindy and Bill, who "made sacrifices and helped me by not getting in trouble."

"My family has always been supersupportive of me," Bond says. "They all had high expectations of me, and I had to be extra careful to live up to them."

For 16 years of Bond's time with ConAgra, the family lived in Enterprise, then in Arkansas for six. When he retired, they moved back to Loachapoka – "back," because that's where Mrs. Bond was raised and where they had lived during their early Auburn years.

In fact, they had lived right next door to Mrs. Bond's parents, Sallye and longtime Progressive Farmer editor Alexander Nunn.

"He (Nunn) would work in Birmingham during the week and come home on the weekends, because this is where he wanted to raise our family," Mrs. Bond recalls.

Bond insists the late "Mr. Alec" was a story in and of himself, and, indeed, Nunn – who was a staunch champion of agriculture and rural life and who, in the words of a state resolution honoring him in 2001, was a man "who personified the excellence, innovation and pioneering spirit that has made agriculture the state's leading industry" – has been the subject of many.

The 1924 API graduate started writing freelance for Progressive Farmer at

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The Bonds pose in front of a trellis of dahlias on the grounds of their Loachapoka home.

the age of 15, as editor built the magazine into the nation's top farm production periodical, and was part of a team of writers that launched Southern Living in the 1960s. He is a member of the Alabama Agricultural Hall of Honor as a 2001 Pioneer Award winner.

"He was my role model," Bond says – high praise for one's father-in-law.

The Bonds see evidence of Nunn every day. For one thing, they live in what the family calls "the rock house," so named because Nunn used stones he collected from the local area for the façade of the house when he built it in the 1930s.

For another, there are the grounds surrounding the home. They still bear the fruit of Nunn's horticultural labors.

"He was an outstanding horticulturist, almost to the point of being a professional,"

Bond says. "He was really interested in grafting, and he taught me all sorts of techniques that I've used through the years. Most of these pecans in the orchard here, he and I grafted.”

Nunn's fascination with all things horticultural rubbed off on his son-in-law and, eventually, on the Bonds' middle grandson, David, son of daughter Cindy Haggard of Memphis.

"David came and stayed with us for several days in July 2005, and any time Dwight was out in the yard, David was right there alongside him," Mrs. Bond says. "He was really interested in horticulture."

Three months after that visit, tragedy struck when 15-year-old David died from what doctors determined was a heart arrhythmia.

It was in David's memory that the Bonds in December 2005 established a scholarship endowment in horticulture at Auburn University.

That hasn't been the couple's only gift to Auburn. They have endowed a scholarship fund in the School of Forestry and Wildlife Sciences; they recently created a scholarship endowment in the Samuel Ginn College of Engineering – where son Bill is an alum and Bill's oldest son, Matthew, is a senior; and they have such an endowment in poultry science.

"Poultry's where I spent most of my working life," Bond says, "and Auburn's where that all began."

(Reprinted from Ag Illustrated, Volume 4, Issue 2, a quarterly publication of the Auburn University College of Agriculture and the Alabama Agricultural Experiment Station.)

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EDUCATIONALDEVELOPMENT

Auburn poultry judging team competes

On April 16, 2007, Auburn sent its first team to participate in the 60th U.S. Poultry and Egg Association National Poultry Judging Contest. The members of the team were Braden Cook, Drew Farmer, Kaitlin Harrison, Candice Legrone, and Richard Peek.

These freshmen and sophomores competed well against the mostly junior and senior students from 13 other universities. The team's best showing was in the Production Division where the Auburn team placed fourth. Richard Peek placed second in the individual competition and Braden Cook placed sixth high individual in the Production Division.

Overall on its first outing, the team placed 10th out of 14 teams, but according to faculty advisor Dr. Pat Curtis, the team knows what it needs to do and has plans on how to improve in the future in order to be to move up in the overall placing.

Jessica Butler and Gina Lehman, graduate students in the poultry science department, served as coaches for this year's team. Both students participated on their undergraduate schools’ poultry judging teams.

The poultry judging team is a great opportunity for them to exhibit their industry knowledge nationally. The opportunity to participate on the team is open to all students who take the poultry judging (poul2000) course.

Congratulations, team!

The Auburn University poultry judging team participated in the USPEA’s National Poultry Judging Contest on April 16. The team placed fourth in the Production Division. Pictured left to right, front row, are Gina Lehman, coach; Kaitlin Harrison; Jessica Butler, coach; and Candice Legrone. Back row, left to right, are Drew Farmer, Braden Cook and Richard Peek.

Auburn student interns at AP&EA

During the summer of 2007, Jessica Chesnut, a native of Cherokee County, is interning with the Alabama Poultry & Egg Association in Montgomery as well as Ag Illustrated, a paper published quarter by the Auburn University College of Agriculture and Alabama Agricultural Experiment Station.

Jessica is a junior at Auburn University double majoring in poultry science and agricultural communications.

She is an active member of the Poultry Science Club and was recently elected as the club's 2007-08 secretary/treasurer. During the school year, Chesnut works for Dr. Roger Lien in the AU poultry science department.

Jessica grew up around several family farms: Paul Jennings Dairy Farm, Paula's Beef and Beechwood Quail Farm, all in Cherokee County. This summer, she plans to begin building her own small herd of beef cattle.

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"I love being able to go home on the weekends and take a break from schoolwork by helping my family on our farms," says Jessica. "It's the best stress reliever."

At AP&EA, she will be using her skills in the area of photography, research and composition to contribute to the magazine as well as learning about life in the non profit world and the multi-tasking that is necessary for all staff members.

Prior to entering college, Jessica interned at the Gold Kist hatchery in Crossville. “I did to it to get some practical experience in the poultry industry to make sure this was the direction I wanted to follow in my career,” says Jessica.

After graduation, she would like to stay in the Southeast and work in poultry communications where she feels her talents would be best utilized.

Jessica Chesnut is AP&EA’s summer intern.

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EDUCATIONALDEVELOPMENT

AU poultry science faculty profile: D r. D o n Co n n e r, P ro fe s s o r a n d D e pa r t m e nt H ea d

Introduction of Auburn University poultry science department faculty will further the partnerships between the University and members of Alabama’s poultry industry

AP&EA: Where did you grow up?

Conner: Waynesboro, Va., which is in the heart of the Shenandoah Valley. When I was growing up, Waynesboro was a very typical small textile town, surrounded by lots of agriculture.

AP&EA: Where did you go to school?

Conner: I headed south for college. I received a B.S. degree in environmental health science from the University of Georgia, and then stayed to earn my M.S. and Ph.D. degrees in food science.

AP&EA: What is your current scientific discipline?

Conner: Food microbiology.

AP&EA: How did you get interested in poultry?

Conner: It wasn't until I went to college that I discovered my interest in agriculture, particularly the processing side of things.

Through my experiences, I developed an interest in microbiology as it related to food quality and safety. I quickly learned that the poultry industry was on the forefront in addressing food safety, so when such a position opened in the poultry science department at Auburn, I did not hesitate in joining the Auburn family.

AP&EA: When did you join the faculty in the department of poultry science?

Conner: In 1989. Previous to this, I was a microbiologist with the National Food Processors Association in Washington, DC.

AP&EA: What is the focus of your efforts at Auburn University?

Conner: From 1989 to 2001, I served in a research and teaching position. My research focused on reducing Campylobacter, Salmonella, and other pathogens during poultry processing. I also developed a food safety course for the department, which continues to be taught (by Dr. Oyarzabal). I was also heavily

Dr. Don Conner displays the new sign in front of the poultry science department building.

involved in training poultry processors in HACCP-based inspection when the USDA regulations changed. When Dr. Bob Brewer announced his retirement in late 2001, I assumed department head duties. Thus, my efforts have shifted from research and teaching to academic administration. In this position, I provide oversight and leadership for all of the teaching, research and Extension efforts in the department of poultry science.

AP&EA: How is your work at Auburn benefiting the Alabama poultry industry?

Conner: My answer here probably won't make my Auburn University administrators too happy, but here goes. When I step back and look at whom I truly answer to in my position as poultry science department head, I have to steal a line from two former poultry science heads whom I look to as my mentors, Dr. Bob Brewer (Auburn) and Dr. James Denton (University of Arkansas). Both of these gentlemen always stated that their "boss" wasn't the university administration, it was the poultry industry. I feel the very same way, and always strive to do what I can to ensure that our department delivers teaching, research and Extension programs that are of

direct benefit to the Alabama poultry industry.

In simple terms, serving the poultry industry in Alabama and beyond is our departmental mission. More specifically, we work to develop new knowledge and technology then quickly get this information into the hands of the industry to aid in keeping Alabama highly competitive. On the teaching side, our goal is to produce graduates that will not only meet the workforce demands of today, but also who will be able to lead the poultry industry in the future. As department head, I am blessed to be associated with a very dedicated and talented group of faculty, staff and students who comprise the Auburn University department of poultry science. Likewise, I am extremely pleased to serve all facets of the Alabama poultry industry.

For more information: Dr. Don Conner Auburn University Department of Poultry Science 201 Poultry Science Building Auburn, AL 36849-5416 Phone: 334-844-2639 Fax: 334-844-2641 Email: connede@acesag.auburn.edu

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Better living through enzymes

By: Joe Hess and John Blake, Poultry Science Department, Auburn University

We are seeing more and more enzymes used in broiler feeds to improve feed usage by the bird and their use marks one more way in which space-age technology is helping us to make birds more efficient and healthy (with less waste going into the environment). Feed enzymes are proteins similar to the enzymes we have in our digestive system to break down the food we eat. These enzymes are able to work on the feed during processing (or once the bird has eaten the feed) to break down plant cell walls and make more nutrients available to the bird.

Enzymes as separate feed ingredients have been commercially available to improve feed digestibility for many decades and have been used extensively in Europe and Western Canada where wheat and barley are more common than corn as an energy source. They are added to the feed at the feed mill in small quantities (1-2 lbs/ton), so they are easy to fit into normal poultry feed mixes. While wheat and barley show impressive improvements in energy value with the correct application of

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feed enzymes, corn's digestibility has been so good that added enzymes have not been seen as a necessity for the best bottom-line performance. This has changed substantially as more corn has been diverted from broiler production to make ethanol for fuel. As the price of corn has risen over the last year, feed manufacturers have turned to enzymes to squeeze the most nutrients possible out of high-priced feed. Decades of scientific study and commercialization had prepared these products for just such a need.

Actually, enzymes have been entering broiler feed in a big way for the last several years due to three major developments. First, commercialization of the phytase enzyme that releases phosphorus from plant materials has made this enzyme a common component of poultry feeds. Commercial layer producers have been using phytase for many years to improve phosphorus digestibility in layer rations (phosphorus is one of the more expensive nutrients in feed).

David Roland and his group have worked extensively on this topic at Auburn. Recently, broiler feeds utilizing phytase have become much more common. This has been a useful tool in reducing litter phosphorus to help with control of excess phosphorus in the environment. Phosphorus is often present in litter in higher amounts than is needed based on the nitrogen and potassium levels present and therefore limits litter use as a fertilizer.

Wally Berry at Auburn has also completed research showing that phytase can be safely used in broiler breeder feeds if a company is already using phytase in broilers.

Another reason that phytase has become popular in broilers is the production of enzymes that can survive the heat of pelleting. This is the second major development that has increased the use of enzymes in broiler feeds in general. Heat-

stable enzymes allow feed manufacturers to add enzymes to the mixer easily and inexpensively, rather than expensive post-pelleting applications. With this technology, enzyme development accelerated for products that could increase the digestibility of corn and soybean meal. As with most industries, as the amount of usage of a product increases, economies of scale allow price to drop to a point where product usage becomes more and more attractive.

Thirdly, as individual enzymes are refined and made on a commercial scale, custom mixes of enzymes have been developed that are targeted at broiler feeds in the United States. Specific enzyme mixes are now being marketed that target unused nutrients in corn and soybean meal (particularly the undigested starches in soy). This has increased interest in enzymes for poultry producers in many areas of the United States where corn is king.

Broiler producers have always been interested in efficiency as a way to reduce costs and improve the bottom line. For this reason, poultry people have been some of the earliest to test these new enzyme technologies for usefulness under field conditions. Several researchers at Auburn have looked at the efficiency of using enzymes for broilers, including trials run by Ed Moran's group.

Recently, the diversion of corn from animal feed to ethanol production (heavily subsidized by our government) has increased the cost of feeding broilers substantially.

Commercial enzymes have suddenly become important tools in getting the most from expensive feeds and have seen even wider usage than before. Enzymes are even being used to improve the energy gained from distillers dried grains and solubles, the byproduct of ethanol production that is being looked at by the poultry industry as a feed ingredient.

As more and more corn is taken for ethanol, and more distillers dried grains and solubles become available, enzymes will help us make the best use of this byproduct to replace some of the corn we have lost.

We often wonder whether laboratorybased biotechnology research can change our lives in meaningful ways. The emergence of commercial sources of enzymes that can be added easily to feed to improve digestion and efficiency is one way in which science has affected poultry production. This becomes particularly important as feed costs soar due to corn use for ethanol production and consumers look more closely at farmers to reduce nutrients going onto the land.

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PRACTICALAPPLICATIONS

Avoiding farm visit associated health problems

By Ken Macklin, Poultry Science Department, Auburn University

The environment that people live and work in today is relatively clean compared to what they were exposed to just 10-20 years ago. Today more people work in occupations that keep them inside the majority of the day.

While inside they breathe filtered air and work in a fairly clean environment.

This trend is especially evident in the children of today. Children today have access to hundreds of television channels, with several of these channels geared toward them.

Additionally they have computers and video games, which any parent today would say, the kids spend too much time playing.

Of course these activities are all inside in the relatively clean environment of their house. Adults and children that work or play indoors most of the day are not exposed to organisms that may be present outdoors and especially not those present on a broiler farm.

What is worse is that if one of these individuals is exposed to these organisms, they may readily become sick, while someone who works on a broiler farm would show no ill effect.

An important activity that is often overlooked when people visit a farm is hygiene.

Not only is this important for the visitor's health and the health of the farm animals, but also for that person's family health as well.

Since the weather has become pleasant, nearly every week a group of people, children primarily, have come down with an infection that is related to a recent visit to a farm.

These outbreaks, which in some instances have led to the person's death, could have easily been avoided if some basic

hygiene practices were followed.

Most on-farm biosafety regimens include the use of either disposable coveralls or a separate set of clothing for use on the farm only.

The purpose is to minimize the likelihood that harmful microorganisms from one farm will be spread to another. The coveralls have the additional function of protecting the person wearing it from spreading potentially pathogenic bacteria into their homes/workplaces.

As was stated at the beginning of this article, the risk to family and friends is potentially high. By emphasizing potentially it is meant to show that there is a chance for exposing this group to harmful microorganisms, not that it is a for sure going to happen.

If a visitor to the farm does not have immediate access to a change of clothes or disposable coveralls, they should minimize the amount of time spent in the chicken house and change their clothes at the first available opportunity.

In addition to changing clothes, shoes should be changed or disinfected. Disposable shoe covers or "farm only" shoes should or be used to minimize the spread of harmful microorganisms from the farm to the home. If either one of those options is unavailable, at the very least stepping into a properly maintained footbath while leaving the farm should be performed.

Unsuspecting visitors to a broiler farm might not realize that as they walk inside a broiler house, they are essentially walking around on manure that in some cases been in place for almost a year. So it is of utmost importance that disposable shoe covers be worn, shoes changed or that the shoes are disinfected after leaving the farm.

The amount of dust produced at the typical broiler house is significant and quite often

this dust can serve as a vehicle for carrying harmful microorganisms. Additionally it is known that this dust can cause an allergic reaction in some people. The use of a dust mask would greatly reduce the amount of dust inhaled, thus reducing exposure and risk of health problems. Again minimizing the amount of time spent in the broiler house is the simplest solution.

Hand washing is singly one of the most important good hygiene practices to follow.

Washed hands significantly reduce the likelihood of spreading pathogens to commonly used items, like doorknobs and handles.

When people do wash their hands, they often forget that this must be performed for at least 30 seconds with warm water in order for it to be fully effective. A good suggestion is to sing a quick children's song such as Twinkle Twinkle Little Star or Happy Birthday. By the time the song is over, the soap will have done its job.

In addition to washing your hands, an alcohol based hand sanitizer may be used.

Studies have shown that these sanitizers are effective in reducing bacterial numbers 99.99 percent and completely kill most viruses. This percent reduction is often enough to significantly reduce the likelihood of spreading an infection by this route. Keep in mind, however, that if soap is used properly, it to kills pathogens with a 99.99 percent effectiveness.

This article touched upon a few hygiene methods that should be routinely followed.

Admittedly a few of them are extreme; however, when a visitor enters a broiler house, it is a good idea to have, at the very least, a properly maintained water bath and an area where they could wash their hands.

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Keeping birds cool in hot and hotter weather

By Jim Donald, Extension Engineer;Jess Campbell, Poultry Housing Technician; and Gene Simpson, Extension Economist, Auburn University

The broiler industry is fortunate to have today's high-performing birds and the technology that can help our flocks achieve the top performance they are capable of – even in scorching hot weather. Getting that performance, however, absolutely requires thorough and timely attention to equipment and houses.

Growers who take the time to get their houses and equipment ready – and make sure they are operating properly throughout the summer – are the ones who will most realize the summertime returns that are potentially available.

By the time you are reading this article, some pretty hot weather will probably have arrived already, so we hope you have already looked after the necessary equipment tune-up tips below. But if you haven't gone through those steps, that's not an excuse to skip over them now. Getting a decent return on your investment in house and equipment depends on keeping everything in top condition!

Fan belts should normally be replaced once a year, and a belt should certainly be replaced if you can see that it is riding low in the motor pulley. As a fan belt wears, it becomes thinner and rides deeper in the pulley than when new. When this happens, the fan rpm speed is reduced. The effect is exactly the same as installing a smaller motor pulley. Tightening a worn belt does not cure the problem. The only way to check the fan for proper rpm is to get the manufacturer's data and check the fan with a tachometer.

get the cooling we need. A dry spot on any pad system is nothing more than a place for hot air to enter the house. Dry pad areas allow hot air to cancel the cooling benefits of areas that are being wetted.

At the same time, we must have clear flute passages for the air to flow through. The required maintenance is to check and unclog as many of the flute holes in evaporative cooling pads as possible. One of the best ways to unclog channels in a cooling pad is just to spray a lot of water on them. Use normal

Hot Weather Equipment Tune-Up Tips

1. Service fans, fan belts and shutters before hot weather arrives. Fans are the pumps that pump heat from the poultry house. If they aren't pumping at maximum capacity, their ability to change air and remove heat is decreased. Clean fan blades and shutters, and make sure belts are tight. A loose fan belt will not spin the blade at maximum rpm, and it also will wear out the pulley. Repeated studies in the field show that dirty shutters can reduce airflow by as much as 30%. That means it is well worth the time to keep shutters clean.

This belt, obviously in motion, is riding down in the pulley and needs replacing.

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These pads are very streaky and need immediate attention.

If your fans use link belts, less maintenance is needed. After a new link belt has been run 100 hours, you remove one link from the belt, and after that there is no further need to replace any links or adjust the belt.

Fans using the link type belt may not even have a tightening adjustment.

2. Service evaporative cooling systems. When we cannot make the birds totally comfortable with tunnel ventilation wind-chill cooling, we need to get real cooling in combination with wind-chill cooling. If your house uses padtype evaporative cooling, realize that the purpose of the pad is to maximize the wetted surface area for air to pass over and through, thus maximizing the cooling of the air. It is imperative to check pad plumbing, and especially the distribution header holes in recirculating systems, to make sure water is flowing properly. We must have completely wetted pads to

water pressure only. High pressure systems can cut or damage pads. Several products are available that help loosen dirt on pads. These are normally sprayed onto the pads with a garden type sprayer and allowed to soak. Then loose material can be flushed out with just plain water. Be certain that whatever material you use to clean your pads does not contain chlorine and is approved for use on the pads.

If you have a spray pad system be certain that worn or clogged nozzles are cleared or replaced. If you have in-house foggers, you also need to make sure all nozzles are clear and in good condition, and that pressure regulation and fogging coverage are adequate.

If your evaporative cooling system includes a filter, be sure to inspect and clean or replace the filter element regularly. Even a partially clogged filter can seriously reduce the cooling capability of your system.

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3. Keep a tight house. House tightness is just as important in hot weather as it is in cold weather. In hot weather hot air leaking into a house is working directly against the evaporative cooling systems and it will cause tunnel wind speed to drop. It is not uncommon for houses that do not have curtain flaps or are very loose to operate at temperatures five or more degrees hotter than we would see in a house that is tight.

A house tightness test can be performed by checking static pressure after turning on one 48-inch fan and closing all doors, inlets, and tunnel curtains. A good reading on the photohelic gauge on a tightness test is a 0.15 static pressure. If you are below 0.10 you really need to do some work. On curtain-sided houses, the single most important step that can be taken to improve house tightness is to put curtain flaps on sidewall curtains. If this does not bring the house tightness test reading at least near 0.15, you should do smoke-bomb testing to find where caulking is needed to seal air leaks.

4. Have backups, fail-safes and alarms ready.

Since not only the performance but at times even the survival of our flocks depends so heavily on performance of our equipment, it is essential to protect against breakdowns and power failures by keeping back-up thermostats set (or making sure electronic controllers have appropriate high-heat backup systems), checking and maintaining curtain drops, and keeping standby generators and electrical systems in good shape.

It's a good idea to visually check all electrical systems and wiring for damage. Have spare circuit breakers on hand, and check breakers to see if they are running hot (do not touch exposed wiring!). Especially check main breakers – a breaker too warm to keep your finger on is a break-down on the way.

It is critical to keep backup generators in good shape. On a hot day, a utility power fail-

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Air leaks like this make it very challenging to control the in-house environment in any weather condition. House tightness should be at the top of the list for summertime house preparation.

ure can cause massive mortalities in a tunnel broiler house within minutes – unless your backup generator kicks in. This means the generator must be on an automatic power transfer switch and must be in good starting condition. A generator set that isn't fueled or that won't crank is useless. All standby generators should be tested and run for 30 minutes once a week. Also check to make sure local horn alarms and/or remote pager alarms are working.

Hot Weather Management Tips

1. Turn on the right number of fans for cooling needed, depending on the age of the birds.

For a given air flow, wind-chill is greater with

Generators should be serviced at the beginning of each summer to ensure that you have a reliable backup power source. Easy access to the generator shed, generator, and all main electrical components is important.

cooler air, and less with warmer air; greater for smaller birds, less with larger birds.

Effective temperature must be estimated.

Rules of thumb for wind chill effect created by the air movement from 48-inch fans are: Fully feathered birds – about 1.0-1.5 degrees of wind chill is created by each 48-inch fan running (the larger the birds, the lower the number). Young birds – about 2.5 degrees of wind chill is created by running one 48-inch fan for each week of age, plus one additional fan. Example: For 3-week-old birds, 3 + 1 = 4 fans create 10 degrees of wind chill.

2. Watch the birds, not just the thermometer, to see how much (if any) cooling is needed.

The temperature the birds experience is not the same as the thermometer reading. We can calculate or estimate the effective temperature, but we must also see what the birds have to say: Steady-state behavior, with all birds dropping to the floor, usually indicates too much air movement. (Birds may also bed down in extreme heat.) Panting, lifting wings, and stopping feeding indicate birds are feeling too warm. Differences in bird behavior from one end of the house to the other usually indicate inadequate air flow, or need for more fans to be running.

3. Don't run fewer than half of the installed tunnel fans if you intend to be tunnel ventilating. Tunnel ventilating with less than 50 percent of fan capacity (4 of 8, 5 of 10, etc) can result in a rise in house air temperature of 10 or more degrees from inlet end to fan end. If you need to exhaust built-up house heat, and fewer than half of the tunnel fans need to be on to do this, you should be in power ventilation mode and drawing air through the sidewall vent boxes.

Continued on page 22

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PRACTICALAPPLICATIONS Continued from page 21

4. Monitor and maintain adequate airflow – the most important factor in hot weather.

Always keep tunnel inlets fully open. Partly closing tunnel inlets does not increase air velocity in the house, it severely reduces needed airflow. Keep fans and shutters clean and belts tight. Close all doors and seal all leaks or other openings, so all incoming air enters through tunnel inlets only.

5. If running evaporative pad cooling, monitor static pressure – should be 0.05 to 0.10. In a pad cooled house, static pressure rising to 0.10 or above during full tunnel operation usually indicates insufficient pad area or clogged pads, and results in inadequate air exchange, air speed, and cooling. Consult your flock or area supervisor if this condition exists.

6. If pad cooling, monitor air temperature drop – should be 10-12 degrees F on a hot day.

If not, check points 4 and 5 (above) first.

Then make sure any possible air intake area not covered by pad is closed tight – including vent boxes, ceiling traps, leaks, sidewall curtains, pad room ceilings, and end or side doors. Check for and correct dry areas on pads. More air will flow through dry areas, and we must evaporate water to get good cooling. Check booster pump pressure for a minimum of 180-200 PSI (spray pads only).

7. If supplementary in-house foggers are used in a pad cooled house, start fogging only after all tunnel fans are on and temperature rise is 5°F or more from one end of the house to the other. Each fogging line should be equipped with an independent cut off valve. If birds or floor start to get wet, individual lines may be cut off.

8. Protect your flock against power outage or major ventilation breakdown. Heat and humidity levels during a power outage will rise rapidly and reach lethal levels within 10 to 20 minutes, depending on the age of birds.

Set all curtain minders and monitor thermalarm settings carefully. Check and service back-up generators regularly. Keep spare breakers, belts, tips, etc. on hand.

9. Install migration fences as soon as birds are in whole house. Birds will always migrate toward the air inlet end, and crowding will hurt performance. Migration problems can actually cancel the production advantage of the tunnel environment. It is important to get the fences in early, not later than day 21.

Fences should be clear (not solid) and clean so air can move through them.

AP&EA Annual Meeting July 23-24, 2007 Destin, Fla. Ala. Processors Workshop

October 9-10, 2007 Auburn Allied Golf Tournament

September 19, 2007

October 18, 2007

Calendar of Events 22

Birmingham Ala. Broiler Workshop

Alabama Poultry • May/June 2007

Lake Guntersville State Park Golf Course Alabama Breeder/Hatchery Workshop November 6-7, 2007

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