JUDGING STANDARDS

Maryland Judging Standards for Honey Crafts and Honey Cookery

Upgrading allowed only where indicated

All Class criteria points total 100

LABEL FOR HONEY CONTAINER

1. Originality

25 points

2. Design

25 points

3. Workmanship

25 points

4. Overall appearance

25 points

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

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

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

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
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

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

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

ARTISTIC BEESWAX

1. Artistic merit: Design and execution

50 points

2. Cleanliness of wax

25 points

3. Color of wax

25 points

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

PHOTOGRTAPHY

1. Composition

35 points

2. Treatment and subject matter

35 points

3. Quality and presentation

30 points

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

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

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

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

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

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

COOKIES

(Bar or Sheet, Crop, Refrigerator, Rolled or Filled)

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

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

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

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

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