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Maryland Judging Standards for Honey Crafts and Honey Cookery Upgrading allowed only where indicated All Class criteria points total 100 |
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LABEL FOR HONEY CONTAINER | |
| 1. Originality | 25 points |
| 2. Design | 25 points |
| 3. Workmanship | 25 points |
| 4. Overall appearance | 25 points |
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COMB HONEY | |
| Square Section, Round Section, Bulk Frame, Extracting Frame | |
| 1. Container: appearance and suitability | 10 points |
| 2. Uniformity of appearance | 25 points |
| 3. Absence of uncapped cells | 15 points |
| 4. Absence of watery cappings | 15 points |
| 5. Cleanliness and absence of travel stain, pollen, crushed wax | 20 points |
| 6. Freedom from granulation and pollen | 15 points |
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EXTRACTED HONEY (all colors and classes) | |
| 1. Container: appearance | 10 points |
| 2. Density | 20 points |
| a. Water content above 18.6%: Disqualified | |
| b. No upgrading below 16% water content | |
| 3. Freedom from crystals | 10 points |
| 4. Cleanliness and freedom from foam | 30 points |
| 5. Flavor | 20 points |
| a. Downgrade for objectionable flavor or overheating | |
| b. Disqualify for fermentation | |
| 6. Accuracy of filling | 10 points |
| a. Product to the fill line just below the jar cap. In absence of a fill line, the product level with the bottom of the jar cap with no visible air gap. | |
| b. If multiple entries: uniformity of filling | |
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FINELY GRANULATED HONEY (Crystallized, Creamed) | |
| 1. Container: appearance | 10 points |
| 2. Fineness of crystals | 25 points |
| 3. Uniformity and firmness | 20 points |
| 4. Cleanliness and freedom from foam | 15 points |
| 5. Flavor | 20 points |
| a. Downgrade for objectionable flavor or overheating | |
| b. Disqualify for fermentation | |
| 6. Accuracy of filling | 10 points |
| a. Product to the fill line just below the jar cap. In absence of a fill line, the product level with the bottom of the jar cap with no visible air gap. | |
| b. If multiple entries: uniformity of filling | |
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CUT-COMB HONEY | |
| 1. Container: appearance and suitability | 10 points |
| 2. Uniformity of appearance | 15 points |
| 3. Absence of uncapped cells and granulation | 15 points |
| 4. Absence of watery cappings | 15 points |
| 5. Cleanliness and absence of travel stain, pollen, crushed wax 20 | 20 points |
| 6. Absence of liquid honey | 10 points |
| 7. Neatness and uniformity of cut | 15 points |
| a. Upgrade for 4 parallel-sided cuts | |
| b. Downgrade for ragged edges | |
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| CHUNK HONEY | |
Chunk Honey Comb and Liquid Portion: | |
| 1. Container: appearance and suitability | 10 points |
| 2. Cleanliness | 20 points |
| a. Downgrade for wax flakes, crystals, foam foreign matter | |
| b. Downgrade for travel stain | |
Chunk Honey Liquid Portion Only | |
| 3. Density | 10 points |
| a. Water content above 18.6%: Disqualified b. No upgrading below 16% water content |
| 4. Flavor | 10 points |
| a. Downgrade for objectionable flavor or overheating | |
| b. Disqualify for fermentation | |
| 5. Accuracy of filling | 5 points |
| a. Product to the fill line just below the jar cap. In absence of a fill line, the product level with the bottom of the jar cap with no visible air gap. | |
| b. If multiple entries: uniformity of filling | |
Chunk Honey Comb Portion Only | |
| 6. Uniformity of appearance of capping structure, color, thickness of chunks | 10 points |
| 7. Absence of watery cappings, uncapped cells, pollen | 10 points |
| 8. Neatness and uniformity of cut | 20 points |
| a. Upgrade for 4 parallel-sided cuts | |
| b. Downgrade for ragged edges | |
| 9. Amount of comb honey present | 5 points |
| a. Downgrade if less than 50% | |
| b. If multiple entries: uniformity of amount | |
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BEESWAX | |
| 1. Color and odor (straw, canary, yellow or | |
| lemon-yellow desirable) | 30 points |
| a. Upgrade for brilliance of yellow | |
| 2. Cleanliness: freedom from propolis, honey, impurities | 35 points |
| 3. Uniformity of appearance | 20 points |
| 4. Freedom from cracking and blemish | 15 points |
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CANDLES | |
| 1. Cleanliness of wax | 25 points |
| 2. Color of wax | 25 points |
| 3. Uniformity of candle diameter and height | 15 points |
| 4. Freedom from imperfections | 15 points |
| 5. Finishing details: | 10 points |
| a. Flat base on molded candles | |
| b. Final drip on dipped candles | |
| 6. Finishing details: | 10 points |
| a. Uniform, trimmed wicks | |
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ARTISTIC BEESWAX | |
| 1. Artistic merit: Design and execution | 50 points |
| 2. Cleanliness of wax | 25 points |
| 3. Color of wax | 25 points |
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PRESIDENT'S PRIZE resident’s Prize | |
| 1. Originality and design | 30 points |
| 2. Workmanship | 30 points |
| 3. Overall appearance | 20 points |
| 4. Use of materials | 20 points |
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| PHOTOGRAPHY | |
| 1. Subject | |
a. Relationship to beekeeping (no points for non-Apis) b. Interesting choice of subject | 5 15 |
| 2. Story-telling quality | 5 |
3. Composition: Placement of subject to draw the eye to most important point | 25 |
| 4. Technique | |
a. Exposure & Contrast: full tonal range, light to dark b. Sharpness: focus, and graininess or pixilation c. Color & Tones: Attractiveness of colors or B&W tones 5. Presentation a. Matting: Quality and appropriateness b. Framing: Quality and appropriateness | 10 10 10 10 10 |
| Total | 100 points |
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EQUIPMENT OR GADGET | |
| 1. Usefulness as an aid to beekeeping | 35 points |
| 2. Originality | 25 points |
| 3. Workmanship | 15 points |
| a. Upgrade for craftsmanship | |
| b. No downgrade for blemishes from use | |
| 4. Costs and labor | 20 points |
| 5. Written description/explanation | |
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MEAD | |
| 1. Bottle | 5 points |
| 2. Closure | 5 points |
| 3. Clarity | 20 points |
| 4. Color 15 | |
| 5. Taste | 20 points |
| 6. Body | 15 points |
| 7. Bouquet | 20 points |
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EDUCATIONAL EXHIBIT | |
| 1. Public appeal | 20 points |
| 2. Attractiveness and professional appearance | 20 points |
| 3. Educational value | 20 points |
| 4. Time and effort of the exhibitor | 20 points |
| 5. Originality | 20 points |
| a. Downgrade for yearly repetition | |
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DISPLAYS | |
| 1. Public appeal | 20 points |
| 2. Attractiveness and professional appearance | 20 points |
| 3. Educational value | 20 points |
| 4. Variety and quality of bee products | 20 points |
| 5. Originality | 20 points |
| a. Downgrade for yearly repetition | |
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Maryland Beekeeping ORGANIZATION DISPLAY | |
| 1. Public appeal | 20 points |
| 2. Attractiveness and professional appearance | 20 points |
| 3. Educational value 2 | 20 points |
| 4. Representative of county’s/region’s activities | 20 points |
| 5. Originality | 20 points |
| a. Downgrade for yearly repetition | |
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CAKE | |
| 1. Outside appearance | 30 points |
| a. Shape and color | |
| b. If frosted, etc.: distribution and suitability | |
| 2. Inside appearance | 40 points |
| a. Texture | |
| b. Grain | |
| c. Color | |
| 3. Eating quality | 30 points |
| a. Taste | |
| b. Odor | |
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COOKIES | |
(Bar or Sheet, Crop, Refrigerator, Rolled or Filled) | |
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| 1. Outside appearance | 30 points |
| a. Shape and appropriate size | |
| b. Color | |
| c. Uniformity of entry | |
| d. If frosted, etc.: distribution and suitability | |
| 2. Inside appearance | 40 points |
| a. Texture characteristic of type | |
| b. Grain | |
| c. Color | |
| 3. Eating quality | 30 points |
| a. Taste | |
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PIE | |
| 1. Outside appearance | 30 points |
| 2. Inside appearance | 40 points |
| a. Texture and grain of crust | |
| b. Texture and consistency of filling | |
| 3. Eating quality | 30 points |
| a. Flavor | |
| b. Texture | |
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CANDY | |
| 1. Texture | 40 points |
| a. Characteristic of type | |
| b. Free from stickiness | |
| 2. Flavor | 40 points |
| 3. Appearances | 20 points |
| a. Uniformity of entry | |
| b. Bite-size pieces | |
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YEAST BREADS and QUICK BREADS | |
| All Classes | |
| 1. Outside appearance | 30 points |
| a. Shape characteristic of type | |
| b. Crust or surface | |
| 2. Inside appearance | 40 points |
| a. Texture | |
| b. Grain | |
| c. Color | |
| 3. Eating quality | 30 points |
| a. Taste | |
| b. Odor | |
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JELLIES, JAMS, PRESERVES, CONSERVES, CONDIMENTS, SALAD DRESSINGS, BARBECUE SAUCES | |
| 1. Container | 15 points |
| a. If sealed with paraffin, 1/8 inch thick | |
| b. Appearance and suitability | |
| 2. General appearance | 25 points |
| 3. Consistency appropriate to type | 30 points |
| 4. Flavor | 30 points |
