special rules for entry
1. Please place a sticker on the bottom of the jar with your last name on it for additional identification. When the jars of honey are turned in they will get an entry tag placed on the jar for judging and for display afterwards.
2. You may enter 1 jar per class in the honey division.
3. A pint or a half pint jar will constitute an entry, no quilted or decorative jars please. .
4. Jars must be clear canning or honey jars, please avoid quilted jars or jars with designs. This will help in the judging. There is no specific manufacturer for jars.
5. Commercially bottled honey is not allowed in this division.
6. Entries in this department are limited to residents of Utah.
7. All entries must be turned in on the entry receiving days listed on page 1 of the Horticulture Book.
JUDGING INFORMATION
1. The Judges are instructed not to award premiums unless the entries are deemed worthy of merit; if any entry is not worthy of the first premium, the Judges may award second, third or no premium.
2. A Best of Show Rosette will be awarded in the Honey Division
3. Additional prizes may only be awarded at the discretion of the Judges and with prior approval from the Fair management.
4. Supervisors, Horticulture/Agriculture employees and Judges may not submit an entry for judging.
5. Premiums will be paid as shown for that Division/Class unless otherwise specified.
6. A Judge or Supervisor may move an entry into the correct class if the entry was placed in the wrong class by the exhibitor
JUDGING CRITERIA
Points Awarded Breakdown for ALL Honey:
9-10 PTS 1st Place Blue Ribbon
8-9 PTS 2nd Place Red Ribbon
6-7 PTS 3rd Place White Ribbon
5 PTS 4th Place Pink Ribbon
Extracted Honey Judging Criteria:
1. Density 2 pts total (water content above 18% will be disqualified)
2. Absence of crystals 2 pts total
3. Cleanliness 3 total (without: lint , dirt , wax , foam or other foreign matter)
4. Taste 1 pt total (Points will be reduced for honey flavor that has been adversely affected by processing
5. Color 2 pts total (Jack’s scale color grader used as a guide)
EXTRACTED HONEY SCORECARD
|
1. Density ..................................................
|
2
|
|
2. Absence of Crystals .............................
|
2
|
|
3. Cleanliness ..........................................
|
3
|
|
4. Taste ....................................................
|
1
|
|
5. Color ...................................................
|
2
|
|
TOTAL SCORE .......................................
|
10
|
EXTRACTED HONEY (by machine or by hand)
Class
061. White - Honey that is White or lighter in color.
062. Light Amber - Honey that is darker than White, but not darker than light Amber in color
063. Amber - Honey that is darker than light Amber, but not darker than Amber in color
064. Dark Amber - Honey that is darker than Amber in color
COMB HONEY SCORECARD
|
1. Neatness of Comb................................................
|
3
|
|
2. Uniformity of Color...............................................
|
4
|
|
3. Cleanliness and General Appearance.................
|
3
|
|
TOTAL SCORE.......................................................
|
10
|
*NEW* COMB HONEY (In Jar without liquid Honey)
Class
066. Three jars light comb honey chunk
067. Three jars light amber comb honey chunk
068. Three jars amber comb honey chunk
069. Three jars dark amber comb honey chunk
CREAMED HONEY SCORECARD
|
1. Fineness of Crystals..............................................
|
3
|
|
2. Cleanliness and absence of foam.........................
|
2
|
|
3. Flavor....................................................................
|
3
|
|
4. Color.....................................................................
|
2
|
|
TOTAL SCORE.........................................................
|
10
|
*NEW* CREAMED HONEY
Class
071. Three jars of creamed honey, non-flavored
072. Three jars of creamed honey, flavored