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CLUB SELECTIONEach golf tournament has its own unique needs to be considered during course selection, but the main question to ask yourself is, "What are we trying to accomplish?" For example, if you''re planning a corporate es-2004 networking event, you will probably want to spend a little more for a high-end golf course -- not only to draw more players, but for the memorable experience you want your guests to take home with them.If the tournament is a fund-raising event, you will want to balance the costs of renting the golf course vs. the amenities available there. Do you need to play at a name golf course? Is a high-end clubhouse necessary, or will a good course with minimum facilities suffice?

"Davisco pushed us, quite honestly," allows Jack Jordan, president of Sudmo. "Somebody had to sit down and redesign a valve to handle particulate, and that''s a big challenge. But the ability to handle particulate up to 1.5 inches opens up complete new markets for us." Fruit for yogurt, soups and pet foods are among the processing segments evaluating the technology.Another innovation that must pass sanitary muster before it can find wide application in food processing is the constant flow (CF) valve from GATE LLC. The valve was developed by John Newton, a Florida inventor and founder of Grand Banks Yachts, at the request of E.I. DuPont de Nemours to improve the accuracy of chemical spraying in agriculture. Accurate depositing is easy to achieve if pressure is constant, but that is not always the case. The CF valve offers a simplified design and preset calibration to precisely dispense liquids or gases.

"Backpack sprayers for agriculture are the biggest application currently, but the inventor wants to expand applications to food and pharmaceutical," says Richardson. "Being an engineer myself, I saw that the potential uses were very broad. Plant managers and engineers always want to tweak a valve, but because this has a pre-set pressure, it becomes tamper proof."The first application in the beverage arena is likely to be foodservice. Vendors are notorious for altering the syrup/carbonated water ratios in drink dispensers, a practice that manufacturers abhor.