Spring / Summer 2003 Edition

Select Program of Interest: Beef | Horse | Meats | Poultry | Sheep | Swine | Youth

Beef Extension

Optaflexx™ approved for Beef Cattle

Optaflexx™ is the product name for Elanco Animal Health's ractopamine hydrochloride product which has recently been approved by the Food and Drug Administration for use in finishing cattle the last 28-42 days of the finishing period. According to Elanco Animal Health, the product increases live weight gain, improves feed efficiency, and increases red meat yield. Product is not commercially available yet, and informational sessions are scheduled for late July. For product information, visit http://www.elanco.com or http://www.elanco.com/us/pdf/optaflexx/OptaflexxFactSheet.pdf or contact your Elanco Animal Health representative.

Dr. Jeff Lehmkuhler
Extension Beef Specialist

Wisconsin Livestock Identification Consortium Moving Forward

The Wisconsin Livestock Identification Consortium announced that it has contracted with QC Data in developing a model for a national identification program. The system proposed is based on the need for a 48-hour traceback in the event of a foreign animal disease occurrence. The first step in implementation will be assignment of premise identifications which will allow for determining point of origin of an animal. As the system evolves, it is expected that animal movement could be tracked if needed. QC Data developed the database utilized by the Canadian Cattle Identification Agency. For more information regarding WLIC and the informational session held June 26th visit http://www.wisconsinlivestockid.com

Dr. Jeff Lehmkuhler
Extension Beef Specialist

Horse Extension

No articles available at the time of publication.

AMSA Newsletter: WI Product Show
4-H/FFA Meat Contests
CWD Testing
Wisconsin Meat Industry Hall of Fame
Premium Standard Farms

Meat Extension

Wisconsin - - Home of America's Premium Meat Product Show

Many people across the country associate Wisconsin not only with fine cheese and dairy products, but also with great sausages and processed meats. I don't know where our state ranks in sausage production, but I'm sure Wisconsin ranks in the top 5 (those figures are impossible to come by today). Our strong German heritage undoubtedly has a lot to do with our leadership in producing and eating sausage.

Another piece of evidence for "Wisconsin's Wurst being America's Best," is the annual product show of the Wisconsin Association of Meat Processors (WAMP). This year 915 products were entered into 33 product classes, such as summer sausage, specialty bratwurst, ring bologna, etc. Products were analyzed by 45 judges who are typically university or industry meat specialists from Wisconsin or other states. Four awards are given to the top products in each class, and a committee of judges at the end of the judging selects the best of the grand champions to receive the "President's Award," the best product of the show. This year's winner of that top award was Maplewood Meats of Green Bay, for their traditional summer sausage.

A list of all winners in all classes is included in an attachment to this newsletter.

Wisconsin's Product Show is easily the largest in the country. A national product show sponsored by the American Association gets about 500 entries annually. Wisconsin Processors typically win about 25% of the awards in that show.

Since 1992 there has also been a small product show held in conjunction with the state fair. Classes are bone-in hams, bacons, summer sausage, snack sticks, and in 2003 smoked Polish sausage (this is a rotating class). About 80 total products are entered each year, and the top 3 in each class are auctioned off at the fair. Each year the auction raises about $25,000 which goes to the 4-H Foundation to support statewide youth programs.

Dennis Buege
Extension Meat Specialist

Wisconsin's 4-H and FFA Meat Judging Contests

Each year the Meat Science and Muscle Biology Laboratory hosts 4-H (February) and FFA (April) Meat Judging Contests. The 4-H Contests attracts about 100 contestants from 10 to 15 counties entered into junior and senior divisions. The FFA contest involves about 140 participants from 40 high schools.

The contest challenges students in a variety of meat related activities:

• Beef carcass ranking Retail Cut Identification
• Pork carcass ranking Processed Product Identification
• Lamb carcass ranking Beef carcass grading
• Ham ranking Meat Product Label exercise
• Retail cut ranking Consumer information exercise

The top placing teams in 2003 were:

The top ranking 4-H senior team and FFA team represent Wisconsin at their respective national contests in the fall. Some photos of meat judging in action are attached (.pdf download).

Dennis Buege
Extension Meat Specialist

CWD Test Results

Below is the statewide summary for testing, as of May 6, 2003.

With the CWD testing program virtually completed, no positive samples were found outside of the eradication and management zones. The rate of infection found in the eradication zone was only 1.64%. These results mean that the harvesting of deer beyond those zones should provide no potential risk of a CWD threat to humans. (and even within those zones, the risk of a deer having CWD is very small).

Wisconsin Meat Industry Hall of Fame

On Thursday, May 1, Rita Leahy, and her late husband John, were inducted into the Wisconsin Meat Industry Hall of Fame at the Crowne Plaza Hotel on Madison's east side. John and Rita developed from scratch, and operated for many years, a very successful meat processing business, first known as Lake Geneva Packing, and now named Lake Geneva Country Meats. The business is still being operated by family members, and is planning expansion and remodeling in 2003.

John and Rita have also had significant leadership roles in WAMP. John served on the board for many years, and was President. Rita currently serves as WAMP treasurer. Rita and John join Clarence Knebel, and Jim and Evelyn Hewitt, as smaller-scale processors and WAMP members who have been given this outstanding recognition.

Also inducted at the May event were Ted Sloan (now deceased), the Oscar Mayer scientist who led the development of the first continuous wiener processing system in the world (from scratch), a process which now is used in the production of over 90% of the hot dogs produced in the U.S.

Likewise, Ed Traisman of Madison was inducted for his work with the McDonald's corporation. Ed met Ray Kroc early on, and influenced Kroc's development of the first McDonald's restaurants, and the eventual franchise. Traisman owned the first 5 McDonald restaurants in Madison.

Premium Standard Farms

The 2003 Reciprocal Meat Conference was held in mid-June at the University of Columbia, and one of the tours offered during the event was to Premium Standard Farms (PSF) in Milan, Missouri. While not being among the largest pork packers in the U.S, PSF does raise and slaughter 6% of the nations pigs, slaughtered at their two plants (Missouri and North Carolina).

FSF controls 220,000 sows in a 5 county area of Missouri, and 80,000 sows in North Carolina. Genetic evaluation and selection are a big part of their operation. The company prefers to produce a "moderate" pig by today's standards for their pork products customer base - - an ideal live weight of 255 pounds and ¾ inch of backfat.

The processing plant which I visited in Milan slaughters 975 head per hour (about 7,000 per day) of their company controlled pigs. They were the first U.S. plant to adopt carbon dioxide stunning. Pigs travel four per cage down through a CO2 tunnel (CO2 is heavier than air) and come out 90 seconds later unconscious. Humane handling is an important issue, and prigs are moved to slaughter by an automated handling system. No electric prods are used in the plant.

After slaughter pork carcasses enter a blast chilling area where -15 to -25oF cold air is blasted onto the carcasses for 90 minutes. Crust frozen carcasses move to "equilibration coolers" where chilling is completed. Twenty-four hours after slaughter internal temperature of the ham is down to 38oF. Many of the PSF hams and bellies go to a nearby Oscar Mayer plant in Kirksville, Missouri. Export to Japan is an important part of their marketing program.

PSF has just developed a business link with Johnsonville Sausage. They have a joint venture in purchasing and operating a sow slaughter plant in Kansas, which will produce pre-rigor pork for their fresh sausage products.

Poultry Extension

Automated Egg Sorting Device
(reprinted from Feedstuffs, March 3, 2003)

Manual sexing of chicks at hatch is a laborious process that significantly increases handling stress to the chick. Embrex Inc. is developing an automated system that can be used to sort eggs by gender before hatch. Neuman et al. (Abstract 84, Southern Poultry Science Society, 2003) reported preliminary results from the use of this system.

The system consists of three independent devices linked by a data transaction network. The first module, a sampling device, removes allantoic fluid from live, embryonated day-16 eggs. The allantoic fluid samples are dispensed into individual microwells on bar-coded assay templates. The sampled eggs are then placed in bar-coded flats and put back into the incubator(s).

The second device is an automated assay module that identifies each of the allantoic fluid samples as either male or female. The assay is based on the estrogen level in the allantoic fluid. The allantoic fluid of female eggs is high in estrogen content while the allantoic fluid of male eggs is low in estrogen content.

The estrogen levels are determined automatically and recorded in a computer. The computer then correlates each male/female determination on the allantoic fluid template with the appropriate egg in the bar-coded flats.

On day 18 of incubation, the bar-coded flats are removed from the incubator for in ovo vaccination. At this time, the third device identifies the bar-coded flat, segregates the eggs based on the determination of gender, vaccinates the eggs and transfers the segregated eggs to hatcher baskets.

The authors reported that a commercial prototype system is currently undergoing testing at a commercial hatchery. Preliminary results indicate that they can achieve a level of sexing error equivalent to manual sexing at hatch. At 200,000 chicks per day, they believe they will be competitive in cost with manual sexing. The initial target market for the auto-sexer is for use on broiler breeder eggs.

Clearly this paper has nothing to do with nutrition. However, the concept of separating eggs by gender before hatch is fascinating. The complexity of the systems and devices required are mind expanding.

Just as one minor illustration: it is not enough just to sort the eggs big end up, little end down. The eggs must be rather precisely laid at an angle, on their side, so that the sampling needle can be inserted into the amniotic sack. We are way beyond the stage of the mom and pop farm where the broiler industry got started.

State Fair Poultry Contests

These contests will be held on August 8th at 2:30 p.m. in the Poultry & Rabbits Barn.

Advanced registration is due by July 1, 2003.

Avian Quiz Bowl Competition

The Avian Quiz Bowl will consist of three- or four-member teams. Teams will be quizzed on various aspects of poultry and eggs from hatching to management to cooking, competing against other teams in a game show format.

There will be both a junior (under 14 yr) and senior (14-18 yr) division. Senior division winners will represent the State of Wisconsin at the 4-H National Poultry & Egg Conference held in Louisville, KY.

Participants must be 4-H members.

The 4-H Avian Bowl Manual (4-H MANUAL 161) will be used for questions. It is available for $12 from:

Clemson University, Bulletin Room-Room 82.
Poole Agricultural Bldg
Clemson, SC 29634-0311Phone: 864/656-3261
Fax: 864/656-0742 Attn: Mick or Susan

The following sections and pages have been selected as study materials for the 2003 National 4-H Poultry & Egg Conference. The state event will use the same materials for questions.

Egg Preparation Demonstration Contest

The Egg Preparation Demonstration Contest is an individual contest in which an egg dish is prepared and your knowledge of eggs is demonstrated. Each participant must present a 12-minute demonstration on the preparation of an egg dish.

In the state contest, egg dishes should be prepared ahead for sampling and preparation will be demonstrated during the presentation.

Participants must be 4-H members.

There will be both a junior (under 14 yr) and senior (14-18 yr) division. The senior division winner will represent the State of Wisconsin at the 4-H National Poultry & Egg Conference held in Louisville, KY.

For more information, or to register, contact:

Ron Kean
1675 Observatory Dr.
Madison, WI 53706
608/262-8807
rpkean@wisc.edu

Sheep Extension

Status of Sheep Dairying in Wisconsin and the U.S.

Sheep dairying and cheese production from sheep's milk has a long tradition in many of the countries of southern and eastern Europe, the Middle East, and North Africa, and dairy sheep production is a new but growing industry in North America. Sheep milk cheeses have become very popular with U.S. consumers in recent years. Imports of sheep milk cheeses by the U.S.increased from 32.6 million lb. in 1984 to 70.4 million lb. in 2000; a 116% increase in 15 years. Of the 17 countries that report imports of sheep milk cheeses, the U.S. imports the greatest amount and accounts for about half of the sheep milk cheese imported by all countries. Domestic production of sheep milk and sheep milk products in the U.S. is very low. Neither the USDA or state departments of agriculture collect production figures, but we estimate there are 125 to 150 dairy sheep producers in the U.S. producing approximately 5.5 million lb. of sheep's milk annually. This amount of milk will convert to 800,000 to 1,000,000 lb. of cheese. Therefore, there is a large domestic market for dairy sheep cheese that could be served by a domestic dairy sheep industry several times the size of the current industry.

Dairy sheep production started in Wisconsin in 1989 with one producer. In 2003, there were approximately 25 dairy sheep producers in Wisconsin - more producers than any other state. Growth in producer numbers has not been large in recent years, but milk marketings have seen a dramatic increase. The amount of sheep milk marketed by the Wisconsin Sheep Dairy Cooperative (WSDC) increased from approximately 50,000 lb. in 1996 to 420,000 lb. in 2002. Demand for sheep milk from the co-op has exceeded supply since 2000.

Since 2001, the co-op has shipped several loads of fresh, bulk milk to two commercial cheese plants in Wisconsin; in the past all milk was shipped frozen. At least three commercial cheese plants and two farmstead cheese producers process sheep milk in Wisconsin, and a large amount of Wisconsin's sheep milk is sold to a processor in southeastern New York. In the past, WSDC has custom produced a blue sheep milk cheese in Wisconsinand sold to a distributor in New York in order to add value to the milk of their members. Cheese production by the co-op has been so profitable that the co-op is now working with the UW-Madison Department of Food Science and the Center for Dairy Research in the development of a "signature" cheese for the co-op to manufacture.

Since 1999, the annual farm gate value of sheep milk sold by the WSDC (which is the majority but not all the sheep milk produced in Wisconsin) was greater than the farm gate value of all the wool produced in the state. Therefore, sheep milk is the second most important product, after lamb, produced by sheep in Wisconsin.

The UW-Madison has the only dairy sheep research farm in North America at the Spooner Agricultural Research Station. Faculty in the Departments of Animal Sciences and Agronomy conduct research at Spooner in dairy sheep production. The UW-Madison Department of Food Science and the Center for Dairy Research have research programs on processing of sheep milk on campus. Through Extension, the results of research from the departments and the center are disseminated to dairy sheep producers and processors throughout the U.S. and Canada. In addition, the cheese-making short courses conducted in the Department of Food Science have been attended by a majority of the sheep milk processors in the U.S. The UW-Extension, Center for Cooperatives has worked closely with the Wisconsin Sheep Dairy Cooperative in its organization, development, and operation. The eight Great Lakes Dairy Sheep Symposia (with major sponsorship from the UW-Madison Babcock Institute) have been instrumental in development of the dairy sheep industry in not only Wisconsin but also all of North America. At the last symposium, the Dairy Sheep Association of North America was formed and held its charter meeting.

Persons interested in dairy sheep production in Wisconsin can contact Dave Thomas on the UW-Madison campus at dlthomas@wiscmail.wisc.edu or Yves Berger at the UW-Madison Spooner Ag Research Station at ymberger@facstaff.wisc.edu. More information on the Wisconsin Sheep Dairy Cooperative and the Dairy Sheep Association of North America can be found on their websites (WSDC: http://www.sheepmilk.biz; DSANA: http://www.dsana.org/).

Swine Extension

Swine Extension and Outreach Staff Changes

Recent retirements of University Extension swine resource persons has made programming a challenge these past few months. UW-Extension Swine Specialist Vernon Leibbrandt, and Dr. Lennart Backstrom, DVM, have both joined the ranks of the emeritus faculty. It is with mixed feelings we wish both a healthy and enjoyable retirement, and yet wish both could have stayed on to shore up an area already fragile set of swine educational resources.

On the good news side we have a new swine veterinarian at our disposal and although he likely is not the operatic talent Dr. Backstrom was, I have had the privilege to witness his work with producers on farm and have been most impressed by his working knowledge of the swine industry. His name is Dr. Peter Bahnson, DVM, and he is housed at the School of Veterinary Medicine.

Along those same lines, I have been asked to serve in a UW-Extension Specialist role with the Department of Animal Sciences and am very much looking forward to serving in that capacity.

I will begin my duties July 1st and will be available to producers, Extension Agents, and others soon thereafter. For the time being I will have a regional office in Juneau and can be reached by calling (920) 386-3790 or by e-mail at danny.short@ces.uwex.edu.

I will write more about this position, my statewide swine responsibilities and the priorities to be established by the Extension Livestock Focus Team.

Today, however I would like to announce an educational activity that UW-Extension, Wisconsin Pork Producers Association, and the School of Veterinary Medicine are jointly sponsoring this July 8th at the Arlington Agriculture Research Station. It has been called the Pork Producer Summer Sizzler. It will be an opportunity to hear Dr. Bahnson discuss Swine Welfare, attend a program about a “National Animal Identification Program, and get PQA certified if needed. For greater detail see the attached article, “Summer Sizzler” on our web site.

Dan Short
Extension Livestock Specialist

Youth Extension

FFA Livestock Judging Contest

The 2003 FFA livestock judging contest was held at the Arlington Public Events center on April 25. One hundred seventy students participated in this event judging market and breeding sheep, market and breeding swine, market and breeding cattle as well as grading both swine and beef animals. Winners of the event were: Jonathan Quam from Sauk Prairie FFA and second went to Travis Arp, Poynette FFA. Winning teams were: Poynette FFA and second went to Fennimore FFA. The champion swine evaluation team was Poynette FFA and that award was sponsored by Wisconsin Pork Producers Association.

Badger Livestock Judging Camp and Swine Judges' Training

More than 60 youth from Wisconsin attended the 1st annual Badger Livestock Judging Camp held on the University of Wisconsin - Madison campus May 31. At Livestock Judging camp, young people between ages 8-18 received information on how to improve their judging skills. The schedule included evaluation of both breeding and market classes of swine, sheep and beef as well as how to answer questions and deliver sets of reasons.

Next year's Badger Judging Camp will most likely have two components: a shorter version for younger, more inexperienced members, and a longer, two day version for older more experienced members that will concentrate more on reasons.

An additional training was held in the UW Stock Pavilion for adults for swine judging. This training concentrated on teaching and creating discussions on selection of project animals, and showmanship techniques.

The plan is to rotate through all the meat animal species each year. So look for information regarding beef and/or sheep judge's trainings.

Both events were sponsored by WI 4-H Foundation, Wisconsin Livestock Breeders Association, UW Extension, and UW Madison and River Falls Animal Science Departments.

For more information you can contact Bernie O'Rourke, UW Youth Livestock Specialist at (608) 263-4304.

Meat Animal Quality Assurance (MAQA)

In 1989 the National Pork Producers, currently known as the National Pork Board introduced the Pork Quality Assurance Program. In recent years this program has been required for youth pork producers involved in 4-H and FFA to be certified. "Quality assurance programs emphasize good management practices in handling and use of animal health products, as well as ensuring the consumer that the safest, most wholesome product is produced, "says Bernie O'Rourke, UW Extension Youth Livestock Specialist. With the success of this program, other meat animal producer groups have developed quality assurance programs, for example Beef and Sheep. "Management skills and responsibility should be learned by producers and members of meat animal projects, "says Jeff Lehmkuhler, UW Extension Beef Specialist. This type of program is being conducted in states such as Iowa and Nebraska. Currently, some county 4-H/FFA youth livestock groups are educating beef, sheep and swine members through multi species quality assurance programs. In addition, pilot quality assurance programs were conducted this spring throughout Wisconsin for youth in beef, sheep and swine. The program title is Meat Animal Quality Assurance (MAQA). "This revised multi species quality assurance program is fun and interactive, with hands-on activities that keep their attention and youth enjoy", says Katie DeBruin, Jefferson county 4-H youth program assistant. An evaluation of this program has been conducted with program availability starting this fall for the program year of 2003-2004. This program meets the Pork Quality Assurance requirement.

Area Animal Science Days

The 2003 Area Animal Science Days were held in Columbia, Clark, Shawano and Jefferson county's. General Livestock programs that were available for youth: Livestock Judging Contest and a Quiz Bowl competition (new for 2003).

Columbia:
Seniors: 1st - Dan Trickey, Grant; 2nd - Courtney Jentz, Grant; 3rd - Dana Orth, Grant; 4th - Justin Tibbits, Iowa; 5th - Chelsey Saevre, Iowa
Senior Reasons Individuals: 1st - Dana Orth, Grant; Tied for 2nd - Steva Robinson, Grant; Dan Trickey, Grant; and Justin Tibbite, Grant.
Senior Team: 1st - Grant County, 2nd - Iowa County
Senior Reasons Team: Grant County
Juniors: 1st - Kelli Retallick, Grant; 2nd - Melissa Doyle, Iowa; 3rd - Kayla Greenwood, Iowa; 4th - Naomi Gordee, Green; 5th - Torrie Tibbits, Iowa
Junior Team: 1st - Iowa County, 2nd - Grant County
Junior Quiz Team: Grant County
Senior Quiz Team: Grant County
Mixed Quiz Team: Green County

Clark:
Seniors: 1st - Andrew Marx, Marathon; 2nd - Cody Pernsteiner, Taylor; 3rd - Matt Kuklinski, Marathon; 4th - Dakota Bockenhauer, Lacrosse; and 5th - Kate Lassa, Wood.
Senior Reasons Individuals: 1st - Dakota Bockenhauer, Lacrosse; 2nd - Andrew Marx, Marathon; 3rd - Jennifer Madlon, Taylor, and 4th - Pat Neuenfeldt, Taylor.
Senior Team: 1st - Taylor County
Senior Reasons Team: 1st - Taylor County
Juniors: 1st - Calli Bayer, Marathon; 2nd - Morgan Kohls, Taylor; 3rd - Kally Bockenhauer; 4th - Ty Bayer, Marathon; 5th - Jessica Radcliffe, Marathon
Junior Team: 1st - Marathon County; 2nd - Taylor County
Junior Quiz Team: Taylor County
Senior Quiz Team: Taylor County

Shawano:
Seniors: 1st - Elizabeth Rettinger, Langlade; 2nd - Sammy Kohn, Oconto; 3rd - Steve Eckerman, Langlade; 4th - Sarah Miller, Portage; 5th - Ben Congas, Shawano
Senior Reasons Individuals: 1st - Ben Michels, Langlade; 2nd - Steve Eckerman, Langlade; 3rd - Elizabeth Rettinger, Langlade; 4th - Katie Kuklinski, Marathon, 5th - Sarah Miller, Portage
Senior Team: 1st - Langlade County; 2nd - Shawano County
Senior Reasons Team: Langlade County
Juniors: 1st - Mike Colle, Kewaunee; 2nd - Matt Colle, Kewaunee; 3rd - Nick Colle, Kewaunee; 4th - Neil Dickson, Oconto; 5th - Amanda Rettinger, Langlade
Junior Team: 1st - Kewaunee, 2nd - Oconto
Junior Quiz Team: Langlade County
Senior Quiz Team: Oconto County

Jefferson:
Seniors: 1st - Travis Arp, Columbia; 2nd - Jonathon Quam, Columbia; 3rd - Nate Moll, Columbia; 4th - Jolene Kohlwey, Sheboygan; 5th - Tyler Kohlman, Sheboygan
Senior Reasons Individuals: 1st - Travis Arp, Columbia; 2nd - Amanda Coman, Dodge; Tied for 3rd - Jonathon Quam, Columbia; Nate Moll, Columbia
Senior Team: 1st - Columbia County, 2nd - Sheboygan County
Senior Reasons Team: 1st - Columbia County
Juniors: 1st - John Jones, Columbia; 2nd - Tabitha Kelman, Jefferson; 3rd - Jaimie Quam, Columbia; 4th - Rebbecca Keel, Dodge; 5th - Claire Ohman, Sheboygan
Junior Team: 1st - Columbia County, 2nd - Dodge County
Junior Quiz Team: Jefferson County
Senior Quiz Team: Jefferson County
Mixed Quiz Team: Dodge County

The top two Senior and Junior Teams from each site will compete in the State 4-H Livestock Judging Contest held on Monday, July 21st at the Arlington Public Events Center.

Governor's Blue Ribbon Premier Exhibitor Contest

The Premier Exhibitor contest is designed to test the knowledge of youth 16-19 of age as of January 1. There is a separate contest for beef, sheep and swine. Contestants are judged on the following: Quiz, Skillathon stations, a judging contest (new for 2003), and showmanship. The awards will be given at the beginning of the Governor's Blue Ribbon Auction with first placing receiving $1000 savings bond and Monogrammed Jacket, while 2nd -5th place receive plaques. Once a youth has won the contest they are no longer eligible. Applications can be picked up in the Beef, Sheep and Swine offices and must be returned to the appropriate superintendents by noon on Tuesday, August 5th. If you have further questions about this event, contact Bernie O'Rourke, Youth Livestock Specialist at borourke2@ansci.wisc.edu or 608-263-4304.

Camp of Champions

The first Governor's Blue Ribbon Auction Camp of Champions will be held at the 2003 Wisconsin State Fair. The participants that sell their animals in the auction have an opportunity to take part in educational opportunities such as: Media Training, a tour of Emmpack Foods, and a Brewer's Game as well as taking care of their animal and communicating with the public about animal agriculture. The Governor's Blue Ribbon Auction will be held on Wednesday, August 6 at 6:30 p.m., the camp and viewing of the Auction animals will be from August 7-10.

For more information about our extension programs, please contact the Specialist in your area of interest.