Contest Timeline Registration is open from August 25, 2019 to October 25, 2019 Contest submissions are due by November 1, 2019 Winners will be announced no later than November 25, 2019 Prize The marketing plans and/or poster advertisements will be judged by a panel of turkey producers and educators (see rubric for judging criteria). The top three teams from each division will be announced as winners. Prizes include: • Prizes per division include: o 1st Place  $200 (made out to school)  Virtual tour (FarmChat®) of a turkey farm  Lunch brought to their school and catered by the Iowa Turkey Federation (up to $250)  Printed certificate o 2nd Place  $100  Printed certificate o 3rd Place  $50  Printed certificate Prize money will be written as a check to the school and should be used for class or school use. The FarmChat® program and lunch should directly benefit the winning team/students. Registration All classrooms must register to participate in the contest. With registration, your classroom will receive at no cost and courtesy of Iowa Agriculture Literacy Foundation: • Cover letter, including contest eligibility, procedures, etc. • Printed lesson plan – A Rafter of Turkeys for elementary students • Printed lesson plan – The Geography of Thanksgiving Dinner for middle school students • Printed lesson plan – Turkey Production from the U.S. Poultry and Egg Curriculum for high school students • Rubrics for all divisions • Get to Know Some Marketing Terms educational sheet Registration will close on October 25, 2019. Register now by simply filling out this form: https://form.jotform.com/IowaAgLiteracyFoundation/gobble-up-registration-2019. Contest Procedures Elementary Division Students must select a turkey product and then work together in teams of three or more, or as a classroom, to submit a poster that advertises the product or showcases the health benefits associated with eating turkey. Ideas can include but are not limited to a specific cut of turkey, a stand-alone product like turkey jerky, grab and go meals that include turkey, a turkey entrée that would be on school lunch menu, served at a senior citizen center, or even at an upscale restaurant. All posters must be two dimensional. Posters may be designed electronically on a computer or in hard copy. If in hard copy, the maximum size of the poster board is 22” x 28”. Hard copy posters should be scanned or photographed to make an electronic copy. Electronic files (photos, scans, or digitally created files) will be submitted through an online form. You will receive submission instructions after registration. Original works should be mailed (folding the work is acceptable) to: Iowa Agriculture Literacy Foundation, 5400 University Ave., West Des Moines, IA 50266. Original artwork will not be returned. Computer aided graphics must be of original design. Use of trademarked or copyrighted material will be grounds for disqualification. If you chose to use clip art or other graphics, please ensure that they are in the public domain. All posters will be judged by the following criteria: • Does the poster identify and promote a turkey product? • Does the poster show originality by the student? • Does the poster show evidence of research and learning about turkey? • Does the poster show artistic merit and creativity? • Does the poster accurately reflect and portray turkey nutrition information? • Is the poster neat and visually pleasing? For a detailed description of how judges will score projects, please refer to the elementary division rubric in the registration packet. Middle School and High School Divisions Students must work together in a group, or as a classroom team, to submit a completed marketing plan of their selected turkey-focused product. For each of the five sections outlined (Introduction, Product, Marketing Plan, Market Analysis, and Nutrition), students should complete the task noted per each bullet. Assign or encourage students to work on the project piece by piece. Project plans will be submitted as a single document (only pdf will be accepted) and uploaded through an online submission portal. You will receive submission instructions after registration. ***NOTE*** The marketing plan guidelines loosely correlate to the FCCLA STAR Event Guidelines for Advocacy and Entrepreneurship and the FFA Marketing Plan Career Development Event. Participating schools are encouraged to use resources from any of those events. 1. Introduction: a. Cover Page: Include name of the product, teacher’s name, school name, grade, teacher contact information. b. Classroom Information: Share the name of the students who worked on the project, and you can include any acknowledgements or special notes in this section. c. Overview: Introduce the product idea and preview the contents of the plan. 2. Product: a. Product Description: Students can use their creativity to develop and describe a turkey-focused product or recipe. i. Ideas can include, but are not limited to, a specific cut of turkey, a stand-alone product like turkey jerky, grab and go meals that include turkey, a turkey entrée that would be on school lunch menu, served at a senior citizen center, or even at an upscale restaurant. Be creative! ii. If a recipe is selected: Include the final recipe in your submission, including all ingredients, measurements, and the procedures for preparing this food product or recipe. 3. Market Analysis ***(required for the High School Division only)*** a. Target Audience: i. Who is your ideal customer? Define their characteristics, socio-economic status, education background, family size (if applicable), etc. ii. What are their food values and interests? iii. What is the audience’s most influential factors when purchasing this type of turkey product? Examples include cost, low-fat or low-calorie, nutritional value, gluten free, etc. iv. Describe your customer in a way that the judges truly understand your target. b. Market Testing: (optional) i. Conduct a taste test with your target audience. Be sure to follow safe food handling guidelines, consult with your school cafeteria with questions. ii. Report your test market’s thoughts on your product - their likes, and dislikes. c. Cost Analysis: i. Use a spreadsheet to determine the cost of the ingredients, packaging, and shipping of your product. ii. What type or container will you use? What is the cost of that container? iii. What are the shipping or transportation costs of this product? iv. Determine your preferred profit margin. What is the final price of your product? 4. Marketing Plan a. Environment: i. What environment will customers have an opportunity to purchase your item? ii. Examples: A school cafeteria, the grocery store, a farmer’s market, an upscale restaurant, etc. iii. Set the scene, and be descriptive so that the judges understand your environment. b. Marketing Campaign: i. Develop a name and slogan for your product or recipe. ii. Create a label for the product. Include product name ingredients, storage recommendations, serving size, and UPC bar code. iii. Create an advertising campaign. Middle school division is required to have at least one element. High school division should have an advertising campaign with at least three elements. Marketing elements can include, but are not limited to: 1. Print advertisement 2. Radio or podcast advertisement (script or weblink to audio recording) 3. Commercial (script or link to online video) 4. Celebrity endorsement 5. Website 6. Social media presence 7. Billboards 8. And more! iv. Remember to include information about turkey nutrition in one of your three marketing tools. See the turkey nutrition section for more information. 5. Turkey Nutrition a. An overview of the nutritional aspects of the turkey in your product. i. Identify and outline the essential nutrients humans get from turkey. ii. Identify total grams of fat and total calories in turkey. How does this compare to other protein options? b. Identify the correct serving size for your turkey product. c. Storage & Handling: Identify the storage and safe food handling procedures which should accompany this food product. This should include the correct cooking temperature(s). For a detailed description of how judges will score projects, please refer to the middle or high school division rubric in the preregistration packet.