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2019 HONEY & BEESWAX COMPETITION www.royalfair.org
2019 HONEY & BEESWAX
COMPETITION
www.royalfair.org
2019 HONEY AND BEESWAX COMPETITION
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SECTIONS 812A , 812P
Chairman: John Flys
WORKING COMMITTEEVincent Nevidon Bryan Shanks
Tibor Szabo Ken Coyle
HONORARY MEMBERSKeith B. Forsyth
Henry Hiemstra
Karl Lauber
Grant Mackinnon Ed Marsden
Doug McRory
Bill Minnick
Lorne Thurston
John Van Alten
AFFILIATED MEMBERSAlberta Beekeepers’ Association
B.C. Honey Producers AssociationCanadian Honey Council
La Federation des Apiculteurs du QuebecManitoba Beekeepers’ AssociationMaritime Beekeepers’ Association
Newfoundland & Labrador Dept. of Natural ResourcesNova Scotia Beekeepers’ Association
Ontario Beekeepers’ Association
PEI Beekeepers’ Co-operativeSaskatchewan Beekeepers’ Association
COMPETITION INFORMATIONEntry Closing Date: Monday, September 16, 2019
Entry Fees: $5.00 per entryExhibit Arrival: Between Tuesday, October 15, 2019 and
Monday, October 21, 2019, 12:00 pm. Superintendent: John Flys
JUDGING INFORMATIONDate: , October 24, 2019Time: 9:00 am
Location: Royal BallroomJudges: Bryan Shanks
Vincent NevidonKen Coyle
Mélissa Girard André Flys
Presented by
Thursday
2019 FOOD COMPETITION
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GET READY TO GROW!
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New to The Royal this year is an exciting partnership with Metro Ontario who is committed to finding and supporting local suppliers to feedOntarians in new and exciting ways. Metro will be looking for entrepreneurs who are ready or on the cusp of being ready for retail. Selectedpartners will have the opportunity to be assessed for Metro’s locally sourced program, where they can work with Metro to develop productsand scale, business coaching, and potentially, distribution in regional or Ontario-wide Metro stores!
We look forward to crowning this year’s Royal Champions! For more information or to get involved in the Metro Locally Sourced program, please email [email protected]
2019 FOOD COMPETITIONANNOUNCEMENT
2019 HONEY AND BEESWAX COMPETITION
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SECTIONS 812A , 812P
Honey Champions will be invited to participate in
CHAMPIONS SHOWCASE PRESENTED BY
NOVEMBER 1-10, 2019 East Heritage Court
2019 HONEY AND BEESWAX COMPETITION
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SECTIONS 812A , 812P
1. Exhibitors of honey and beeswax products mustbe bona fide beekeepers and the exhibits shown bythem must be pure honey from floral sources in theirapiaries.
2. Not more than one entry per class will be acceptedfrom an exhibitor.
3. Entries must be made via Assist Expo, RAWF’sonline entry system, or a paper RAWF entry mustbe completed. After the entry closing date, theRAWF will send the exhibitor a confirmation letteroutlining their entries as well as labels for theirproducts. These labels will contain the Section #,class #, and ID# for each entry. Please match yourentries with the labels and place these labels on theBOTTOM of the appropriate jars.
4. No labels, other than those mentioned in Rule 3,will be permitted.
5. Exhibits in the Honey Competition must be shipped(prepaid) or delivered to:
Royal Agricultural Winter FairDoor #33, Manitoba Drive,Exhibition PlaceToronto, ON M6K 3C3
6. Exhibitors must label their packages with their nameand exhibitor number. All exhibits, whether shipped(prepaid) or delivered in person, must arrive at theRAWF between Tuesday, October 15, 2019 andMonday, October 21, 2019 at 12:00 pm. Weekday
7. Honey products will be judged in accordance withthe scale of points indicated in each section, on
October 24, 2019 commencing at9:00 am. The decisions of the judges shall be final.
8. In Classes for liquid and granulated honey, an exhibitshall consist of three (3) 500 gram (375 ml) jars. Ifan exhibit arrives at the RAWF with one of the threejars broken, the remaining two jars will be judged asan exhibit. An exhibit that consists of only two jarsshipped will be disqualified from judging. Any suchexhibits delivered in containers that do not conformto these specifications will be declared ineligible forshowing. *Note: American exhibitors may submit theirentries in one pound Queenline jars. Three jars must besubmitted for judging.For more information regarding Canadian jar stan-dards, please contact:Ontario Beekeepers’ AssociationEmail: [email protected]: www.ontariobee.com
9. Honey entries entered in the wrong colour class willbe docked 5 points (as per the scoring schedule).The entry will be transferred to the proper classif the exhibitor does not have an existing entry inthat class. Honey colour will be determined using ahoney classifier approved by Agriculture and Agri-Food Canada. The judges are empowered to declareany product of inferior quality to be ineligible forplacing. The honey classifier used is: LOVIBOND2000 COMPARATOR Mk. II.
10. All classes of comb honey (including round) must bepackaged either in individual clear plastic wrappingsor in individual cardboard cartons with cellophanewindows. Comb honey must be produced in thehive and must contain pure honey. Cut combhoney should be well drained and must be packed in
individual plastic or aluminum containers, or window front cardboard.
11. Mead classes: Three bottles must be submitted forjudging. Ingredients should be listed on the entryform. See page 15 for the listing of classes.
a. All meads/beers should have been made by the com-petitor by the process of fermentation. The following
classes must be accompanied by a 3”X5” card, withthe competitors number on it, describing the type offruit used: Melomel, Cyser, Pyment, Sparkling Mead.
b. Still meads should be in clear (not frosted), colourless(not tinted), Wine bottles of approximately 750 mlcapacity. Beers should be in plain, unmarked, brownglass, 354 ml capped beer bottles. Sparkling meadsmust be in champagne type bottles.
c. Natural cork stoppers are preferred for mead entriesbut screw top wine bottles or plastic corks may beused for Dry & Sweet Meads, Melomels, Cysers orPyments. Corks may be straight cork or flanged andmachine or hand applied. Straight corks should beseated 1/8” below the top of the bottle.
d. Entries must not have any identifying labels/markingson the bottle.
e. Mead bottles should be filled so that when the cork ispushed right home, the air space is between 3/4” &1” in depth. Sparkling meads should have an air spaceof 1” to 1-1/4”. Beer bottles should be filled so the airspace is between 1” and 3/4” below the the cap.
12. It is a condition of entry that all honey productsentered become property of the RAWF.
RULES AND REGULATIONS
10:00am-3:00pm, October 19/20 only.To avoid breakage, exhibitors are requested to packexhibits with padding. If you are hand delivering
Thursday,
present. Please ensure your name, exhibitor numberand address are on the outside of your shipping box.
2019 HONEY AND BEESWAX COMPETITION
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SECTIONS 812A , 812P
Points will be awarded as follows:
Granulated Honey PointsAppearance and uniformity of containers 5Uniform level of fill 5Colour 5Firmness of set 15Freedom from foreign material 15Freedom from froth and frosting 15Uniformity of entry, including texture 10Flavour and aroma 10Texture of granulation (smooth and fine) 20TOTAL 100
Comb Honey PointsQuality and uniformity of sections 5Completeness of fill 20Cleanliness of sections 20Completeness of capping 10Cleanliness and appearance of cappings 20Quality and flavour 10Uniformity of comb sections, including honey 15TOTAL 100
Cut Comb Honey PointsCleanliness and appearance of individual containers 5Completeness of fill of comb 20Uniformity and neatness of cut edges of comb 20Completeness of cappings 10Cleanliness and appearance of capping 15Quality and flavour 10Uniformity of combs 15Drainage 5TOTAL 100
Liquid Honey PointsFlavour and aroma 10Uniform level of fill 5Density (moisture content) 15Colour 5Freedom from crystals 15Freedom from foreign material 15Freedom from air bubbles either in suspension or as froth 15Uniformity of honey 5Brightness 10Appearance and uniformity of containers 5TOTAL 100
Chunk Honey PointsAppearance and uniformity of containers 5Uniform level of fill 5Uniformity of honey — both liquid and comb 15Freedom from crystals in both comb and liquid portions 15Freedom from foreign material 15Freedom from air bubbles either in suspensionor as froth 10Flavour and aroma 10Neatness of cut edges of comb honey piece 10Completeness of fill and completeness of cappings of comb honey piece 15TOTAL 100
RULES AND REGULATIONS CONTINUED
Beeswax PointsColour 30Cleanliness (free from impurities) 35Uniformity of appearance 20Freedom from cracking and shrinkage 15TOTAL 100
Beeswax Candles PointsCleanliness, colour, quality of wax 25Uniformity of appearance and shape 25Uniformity of set 25Finishing detail, including last drip left on candle 25TOTAL 100
Points of Reference• Uniform level of fill refers to even appearance of fill in container.
The air space should not be visible when the lid is in place and the jar is standing upright.
• Flavour and aroma must be characteristic of honey within Class. Foreign flavours and aromas will be penalized.
• Entries will be penalized 5 points for each 1/10 of 1% moisture content in excess of 17.8 % in liquid honey classes. Honey mois-ture content (density) will be determined by the use of a refrac-tometer. As per rule 9 on page 12, 5 points will be deducted if entries are made within the wrong colour class and will be reclassified.
• Jar lids should be snug but not overly tight. Lids that are deemed too tight by a judge will be penalized by 1 point.
• lighter coloured honey in white honey classes. If a tie still exists the decision will be given to the lowest moisture content. In the case of granulated honey, ties will be broken in favour of honey with the finer texture of granulation. In the case of beeswax, lighter colour will be favoured.
2019 HONEY AND BEESWAX COMPETITION
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SECTIONS 812A , 812P
812A Amateur BeekeeperExhibitors who engage in beekeeping as a pastime with no intention of making their product available for sale.
812P Professional BeekeeperExhibitors who engage in beekeeping with the intention of selling their product, or as part of a paid occupation rather than a pastime.
SECTIONS
CLASSES
1 Liquid Honey, WhiteOpen to the provinces west of Ontario
2 Liquid Honey, WhiteOpen to Ontario and provinces east thereof
3 Champion and Reserve – White Liquid Honey 1st and 2nd exhibits of Classes 1 and 2 eligibleRosettes
4 Liquid Honey, Golden 5 Liquid Honey, Amber 6 Liquid Honey, Dark7 Champion and Reserve – Other than White Liquid Honey
1st and 2nd exhibits of classes 4, 5, and 6 eligibleRosettes
8 Grand Champion and Reserve – Liquid HoneyRosettesHighest points of individual entry from champion classes 3 & 7
9 Granulated Honey10 Comb Honey
3 pieces, wood sections or plastic rounds (see Rule 6)11 Cut Comb Honey
3 pieces, approximately 3 inches x 4 inches each (see Rule 6)12 Chunk Honey
Three (3) 500 gram (375 ml) jars containing one piece of comb honey and the jar filled with liquid honey. Comb honey piece should be of a length to extend from bottom to the top of the jar
13 BeeswaxDisplay of producer’s own pure beeswax, minimum 3 lbs, maximum 6 lbs (1 block per exhibit)
14 Beeswax – candles Six (6) candles hand dipped, 12 inches (30cm) long, ¾–⅞ inches (2cm) in diameter. Finishing detail – last drip left on candle. Made of producer’s own pure beeswax.
Ribbons will be awarded to 10th place in both sections. cont'd...
2019 HONEY AND BEESWAX COMPETITION
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SECTIONS 812A , 812P
15 Mead, dry3 glass bottles of dry mead
16 Mead, sweet3 glass bottles of sweet mead
17 Mead made with fruit juices3 glass bottles (Melomel, Cyser & Pyment)
18 Mead, sparkling, made with or without fruit juices3 glass champagne-type bottles
19 Honey BeerLight to medium bodied ale or lager using honey as 15-30% of fermentables. 3 brown glass bottles
20 BraggotMedium to strong ale using honey as 35–65% of fermentables. 3 brown glass bottles
MEAD CLASSES RULES AND REGULATIONS 1. Three bottles must be submitted for judging. Ingredients should be listed on the
entry form.2. All meads/beers should have been made by the competitor by the process of
fermentation. The following classes must be accompanied by a 3”X5” card, withthe competitors number on it, describing the type of fruit used: Melomel, Cyser,Pyment, Sparkling Mead.
3. Still meads should be in clear (not frosted), colourless (not tinted), Wine bottles ofapproximately 750 ml capacity. Beers should be in plain, unmarked, brown glass,354 ml capped beer bottles. Sparkling meads must be in champagne type bottles.
4. Natural cork stoppers are preferred for mead entries but screw top wine bottles orplastic corks may be used for Dry & Sweet Meads, Melomels, Cysers or Pyments.Corks may be straight cork or flanged and machine or hand applied. Straight corksshould be seated 1/8” below the top of the bottle.
5. Entries must not have any identifying labels/markings on the bottle.6. Mead bottles should be filled so that when the cork is pushed right home, the air
space is between 3/4” & 1” in depth. Sparkling meads should have an air space of1” to 1-1/4”. Beer bottles should be filled so the air space is between 1” and 3/4”below the the cap.
Points will be awarded as followsCriteria Still Meads Sparkling Meads Honey Beer BraggotClarity, Colour 10 10 10 10Flavour, body balance 50 40 40 40Aroma, balance 20 20 20 20Bottle 10 10 10 10Bottle cork closure 10 10 10 10Carbonation n/a 10 10 10
TOTAL 100 100 100 100
2019 HONEY AND BEESWAX COMPETITION
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SECTIONS 812A , 812P
Canadian Honey Council TrophyA silver tray will be presented for the Grand Champion Liquid Honey in Sec-tion 812P (Class 8).Canadian Honey Council Challenge TrophyA Challenge Trophy and silver tray donated by The Canadian Honey Council is
Lorna Robinson TrophyPresented to the exhibitor winning the highest number of points in the White Honey Section 812P, Classes 1-2. The exhibitor will be awarded a rosette.
Donated by the Robinson Family & The Toronto District Beekeepers’ Associ-’ ation (Class 3).Toronto District Beekeepers’ Association Trophy
for the “Best Display of Honey & Beeswax”.Dominion & Grimm Award (Perpetual)A gift certificate will be awarded to the exhibitor with the highest number of points in Section 812P in classes 1, 2, 4, 5, 6, 12 and 13.
Premier Exhibitor Award – ProfessionalPresented by The Royal Agricultural Winter Fair to the exhibitor with the highest number of points in the Honey Sections 812P, Classes 1, 2, 4-6, 9 will be declared the Premier Exhibitor, and the exhibitor with the second highest number of points will be considered the Reserve Premier Exhibitor. Points will be awarded to each exhibitor as follows:1st 2nd 3rd 4th 5th
5 4 3 2 1
Premier Exhibitor 812P Rosettes
ApiHex Trophy — Premier Exhibitor Award, AmateurPresented by ApiHex to the exhibitor with the highest number of points in 812A classes 1, 2, 4-6, 9. Points will be awarded to each exhibitor as follows:1st 2nd 3rd 4th 5th
5 4 3 2 1
Premier Exhibitor 812A Rosettes
SPECIALS
winner will also receive a champion rosette.
