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