HONEY SHOW

General Rules

All entries must submitted by a current dues paying member of the WV Beekeepers Association. Only one entry in each class may be made by an individual family. Entries should not be labeled in any fashion. The exhibitor must choose which classes to place entries in.  Judges may adjust classes at their discretion.  Entries can only be made during the hours published. Entries must by left intact and on display until released by the show chairman.  Honey and beeswax should be from current production season. A winning bakery recipe cannot be resubmitted for three years.

CLASS DESCRIPTION

H1*     Three 1-lb jars of honey, extracted, white

H2*     Three 1-lb jars of honey, extracted, light

H3*     Three, 1-lb jars of honey, extracted, light amber

H4*     Three, 1-lb jars of honey, extracted, amber

H5*     Three, 1-lb jars of honey, extracted, dark

H6       Three section boxes of comb honey

H7       Three packages of cut-comb honey, 4" square, 12 ounce each

H8       Three circular sections of comb honey

H9       Three 16-oz jars of creamed honey

H10     Three 16-oz jars of chunk honey

H11     One frame of honey

1. Entries in classes H1-H5, marked, *, must be in queen line type jars, and may have plain metal or plastic lids.
2. Entries in class H11 must be displayed in bee-proof cases having both sides made of transparent glass or plastic.
3. Entries in classes H6, H7 and H8 must be in the appropriate container: window cartons, round section lids – both transparent, cut-comb box – all sides transparent.
4. Entries in class H9 should in in glass containers, 12 to 24 ounces.
5. Entries in class H10 should be in cylindrically uniform, “wigwam” jar OR in the new “shoulder” jar.
6. Honey color classes H1-H5 will be determined by the Show Chairman and the judges.
7. All entries must be the product of the entrant’s apiary and have been produced during the current year’s honey flow.

Honey Bakery Show

Classes include:

C1 - 1 dozen cookies

C2 - 1 dozen brownies,

C3 - 1 cake, frosted or unfrosted

C4 - 1 loaf yeast bread, un-sliced

C5 - 1 loaf quick bread, un-sliced

C6 - 12 pieces of candy.

Entries must be accompanied by the recipe as used, written on white 3" X 5" cards in duplicate, without name of entrant.  At least 25% of the sweetening agent must be HONEY. Frostings and decorations may be made with 100% sugar and are not included in the computation of total sweetening agents.  Entries must be made on plain paper or foam plates in dome top cake carriers, or on cardboard covered with foil. Plates and covers will not be furnished. Cake, yeast bread loaf and quick bread are to be entered un-sliced.

A winning bakery recipe cannot be resubmitted for three years.

Honey Beeswax Show

The wax portion consists of 4 classes.

Single piece, pure beeswax, 2 pounds or more and wrapped in cellophane.

One pair, pure beeswax, dipped taper candles wrapped in cellophane, 8”minimum length.

One pair, pure beeswax, molded taper candles, wrapped in cellophane, 8” minimum length.

Single or coordinated set, containing beeswax, novelty candles, 6oz or more for each item.

All entries must be covered with clean transparent plastic film. The optimum color for pure beeswax is light yellow.

Pollen Show

Entries must be made in two 8 ounce jars.

Jar must be filled so that pollen is above the bottom ring of the jar.

Pollen must be of the year of the show.

Pollen must be either solid color or mixed color.

Particle size: Solid - one uniform size, Mixture - two uniform sizes.

Entry needs to be free of impurities.  If five or more impurities are found the entry will be disqualified..  Texture should be soft and spongy.  Texture will be tested by pressing several pollen packets together between the thumb and finger.  It should not clump and it should not crumble, but form a firm pliable mass. Points will be deducted for pollen dust.

JUDGING CRITERIA

Extracted Honey

Classes H1 to H5 MAX. POINTS

1. Density 10

                  below 15.0     2 point deduction

                  15.0 – 15.5    1 point deduction

15.5 – 17.0% 10 points

17.1 – 18.0%  9 points

18.1 – 18.6%  7 points

Over 18.6% disqualified

2. Absence of crystals 10

3. Cleanliness 40

Without lint - 10

Without dirt - 10

Without wax - 10

Without foam – 10

4. Flavor 10 (Points will be reduced for honey flavor that has been adversely affected by processing.

5. Container appearance 10

6. Accuracy of filling 20

Headroom: ½ inch maximum, 3/8 inch minimum with no visible gap between honey level and cap

Uniformity of filling

TOTAL 100

JUDGING CRITERIA

Comb Honey

Classes H6, H8 MAX. POINTS

1. Uniformity of appearance 20
2. Absence of uncapped cells 10
3. Uniformity of color 15
4. Absence of watery cappings 10
5. Cleanliness and absence of travel stains 15
6. Freedom from granulation and pollen 10
7. Uniform weight of each section 10
8. Total weight of entry 10

TOTAL 100

JUDGING CRITERIA

Cut Comb Honey

Class H7 MAX. POINTS

1. Uniformity of appearance, neatness of cut, absence of liquid honey 20
2. Absence of uncapped cells, watery cappings and pollen 20
3. Cleanliness of product, absence of travel stains, crushed wax and crystallization  20
4. Uniformity of appearance (color of honey, capping structure & thickness of comb) 15
5. Uniformity of weight of each section 15
6. Each entry should weigh a minimum of 12 ounces. Total weight of entry 10

TOTAL 100

JUDGING CRITERIA

Creamed Honey

Class H9 MAX. POINTS

1. Fineness of crystals 30

2. Uniformity and firmness of product 25

3. Cleanliness and freedom from foam 20

4. Flavor 15

a. Points will be reduced for honey flavor that has been adversely affected by processing.

b. Disqualified for fermentation

5. Accuracy of filling and uniformity 10

TOTAL 100

JUDGING CRITERIA

Chunk Honey

Class H10 MAX. POINTS

1. Neatness and uniformity of cut 20

a. Upgrade for parallel & 4-sided cuts

b. Downgrade for ragged edges

2. Absence of watery cappings, uncapped cells and pollen 20

3. Cleanliness of product (down-grade for travel stains, foreign matter, wax flakes, foam and crystallization) 20

4. Uniformity of appearance in capping structure, color, thickness of chunks and accuracy and uniformity of fill 20

5. Density of liquid portion of pack 10

                  below 15.0     2 point deduction

                  15.0 – 15.5    1 point deduction

15.5 – 17.0% 10 points

17.1 – 18.0%  9 points

18.1 – 18.6%  7 points

Over 18.6% disqualified

6. Flavor 10
    Points will be reduced for honey flavor that has been adversely affected by processing.

    Disqualified for fermentation.

TOTAL 100

JUDGING CRITERIA

Frame of Honey

Class H11 MAX. POINTS

1. Uniformity of appearance 25
2. Absence of uncapped cells 20
3. Uniformity of color 15
4. Absence of watery cappings 10
5. Cleanliness and absence of travel stains 20
6. Freedom from granulation and pollen 10

TOTAL 100

JUDGING CRITERIA

Beeswax

1. Cleanliness 35
2. Uniformity of appearance 20
3. Color 15
4. Aroma 15
5. Absence of cracks and shrinkage 15

Total 100

Candles & Tapers

1. Cleanliness, color, quality of wax 25
2. Uniformity of appearance and shape 25
3. Uniformity of pair 25
4. Finishing details 25
1. For molded: flat finished bottom, wicks trimmed to ½ inch
2. For dipped: last drip left on, wicks left joined

Total 100

Novelty Candles & Beeswax Items

1. Cleanliness, quality of wax 25
2. Design & overall appearance 25
3. Finishing details: flat, finished bottom 25
4. Originality 25

Total 100

JUDGING CRITERIA

Baking Show

Classes C1 & C2

• Outside appearance – shape and appropriate size, color and uniformity of entry.  If frosted, distribution and suitability.
• Inside appearance: texture characteristic of type, grain and color.
• Eating quality: taste.

Class C3

• Outside appearance – shape and color.  If frosted, distribution and suitability.
• Inside appearance: texture, grain and color.
• Eating quality: taste and odor.

Classes C4 and C5

• Outside appearance – characteristic of type, crust or surface.
• Inside appearance – texture, grain and color.
• Eating quality: taste and odor

Class C6

• Texture – characteristic of type and freedom from stickiness.
• Flavor
• Appearance – uniformity of entry and bite-size pieces.