DEPARTMENT 23 - APIARY PRODUCTS
​Chairperson:  Brad Seward 570-875-8488 or [email protected]

Rules:
  1. Read the premium material for Department 23 very carefully.  Follow all rules and regulations.
  2. The entry fee schedule is printed on the entry form.  The correct fee MUST accompany the entry form.  Entries are due August 8th.
  3. All entries must be brought to the Fairgrounds the Monday before the Fair between 3:00 PM and 8:00 PM.  Entries must be removed from the Fairgrounds the Tuesday after the Fair between 3:00 PM and 8:00 PM.  Claim tickets must be presented to pick up entries and to claim premium checks.
  4. All Department 23 entries can be put on the same entry form.
  5. No labels are to be put on jars of honey to enable the judging of clarity, etc.
  6. Attach entry tags to the item using white string only.  DO NOT use tape.
SECTION 1 – HONEY & WAX
Premiums:       $5        $4        $3        $2        $1
Information:
Comb Honey and Bulk Honey-Frame (classes 1-12) judging criteria:
Uniformity of appearance                       20 points
Absence of uncapped cell                      10 points
Uniformity of color                                   15 points
Absence of watery cappings                  10 points
Cleanliness of Section or Frame            15 points
Free from granulation and pollen           5 points
Uniformity of Weight                                15 points
Total Weight of Entry                               10 points
Total Possible Score:                              100 points

Beeswax (classes 13-17) rules & judging criteria:
  • All entries must be covered with a clean transparent plastic film.
  • All entries must have been made by the exhibitor since last year’s Fair.
  • Optimum color in all classes is light yellow.
  • Beeswax judging criteria:
       Cleanliness                                      35 points
       Uniformity of appearance               20 points
       Color                                                 15 points
       Aroma                                               15 points
       Absence of cracks and shrinkage  15 points
       Total Possible Score:                       100 points

Extracted Honey (classes 1-12) judging criteria:
Density (above 18.6, disqualified)                        20 points
Free from crystals                                                 10 points
Cleanliness, absence of lint, dirt, wax, foam       30 points
Flavor, absence of overheating, fermentation     30 points
Container appearance, cleanliness & neatness   10 points
Total Possible Score:                                            100 points
Class:
1. Light Comb, 3 sections
2. Dark Comb, 3 sections
3. Light Combs, 3 rounds
4. Dark Combs, 3 rounds
*Note:  Classes 5-8 must be exhibited in a glass classic
     queenline jar with white lid.
5. Light Extracted Honey, 3 one pound jars
6. Amber Extracted Honey, 3 one pound jars
7. Dark Extracted Honey, 3 one pound jars
8. Finely Crystalized Honey, 3 one pound jars

9. Honey Spreads, any kind, one jar
10. Cut Comb, 3 cut combs approx. 4”x4”
11. Chunk Honey, one 2 ½ lb. chuck of honey jar
12. Frame Honey, one frame of any size in wooden case
13. Single Piece, Pure Beeswax, 2 lbs. or more
14. Candles, dipped, one pair, pure beeswax
15. Candles, molded, one pair, pure beeswax
16. Candles, fancy, one pair, pure beeswax
17. Collective exhibit of honey, wax, honey products
SECTION 2 – HONEY COOKERY
Premiums:       $5        $4        $3        $2        $1
Rules:
  1. Each entry must be accompanied by the recipe written on a 3”x5” card.
  2. 100% of the sweetening ingredients of entries must be honey.
  3. All entries must be made from scratch, including pie crust.
  4. Secondary ingredients include, chocolate, candy bits, coconut, preserved fruits and peels, marshmallows, nuts, colors and flavors.
  5. Entries will be exhibited as received.  Plates will not be furnished.  Entries MUST be brought in a plastic bag with either zip-lock or twist closure.
  6. Pie crust will be judged on appearance, i.e. not burned or broken, etc.
  7. The honey cooking show judge has the authority to accept, reject, and/or classify entries in accordance with the rules.
  8. Honey cookery judging criteria:
                 General appearance                                                  20 points
                 Flavor                                                                          35 points
                 Texture, grain, moisture, uniformity of color            30 points
                 Lightness                                                                    15 points
                 Total Possible Score:                                                100 points 
Class:
1. Cookies, six
2. Cake, small
3. Bars/Brownies, six
4. Yeast Bread and Rolls, one small loaf or six rolls
5. Yeast Bread Fancy, one small loaf

6. Quick Bread, fruit/nut optional, one small loaf
7. Muffins, fruit/nut optional, six
8. Pie, one, small – homemade crust and filling
9. Candy, ½ pound or ½ dozen
10. Jellies, Jams, Spreads
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