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Bees By the Sea
EAS 2001
CAPE COD Massachusetts
August 6-10, 2001

Honey Show Rules

Table of Contents
Overview
General Show Rules
Honey Show and Judging Criteria
Mead Show and Judging Criteria
Honey Cookery Show and Judging Criteria
Arts & Crafts Show and Judging Criteria
Gadget Show and Judging Criteria
Beeswax Show and Judging Criteria
Photography Show and Judging Criteria


OVERVIEW

THE PURPOSE OF THE EAS COMPETITIVE SHOWS IS TO PROVIDE A COMPETITIVE FORUM DIRECTED TOWARD IMPROVEMENT OF THE PRODUCTS OF BEEKEEPING. THIS POLICY STATEMENT IS INTENDED TO ESTABLISH GUIDELINES TO CLEARLY DEFINE THE RULES FOR ATTAINMENT OF THIS PURPOSE. As the show is to be a competition, it is fundamental that all participants know in advance the judging criteria for each class and follow the rules herein.

The Honey Show Committee is responsible for drafting policies, rules and judging criteria and for disseminating information. Judges will adhere to the Committee's policies and rules.

The judging criteria are designed to reflect the skill of the participant. Items over which the contestant has no direct control will be de-emphasized. These are best illustrated by honey color and flavor. Natural flavor or color of honey will not affect scoring, but alteration of either in handling or preparation of the entry by the beekeeper will adversely affect the score.

Judges may be professors of apiculture, or students of apiculture under a professor's supervision. Judges may be blue-ribbon winners of local, state and/or regional honey shows, but they may judge only in the area in which they excel. Professionals may judge in their fields, such as sewing or cooking.

Judges must completely fill out each score card unless an entry is disqualified. Then the reason for disqualification must be stated on the score card. Judges should make comments on score cards in order to help the exhibitor improve. Judges must break all contest ties.

The score cards and entries are the property of the exhibitor. Although EAS will exercise all due care in judging and displaying entries, exhibitors enter items at their own risk. If possible, judges may hold an open session to answer exhibitors' questions after the show is opened to the public.

Annually, a Honey Show committee within the host state will be responsible for:

  1. Allocating space for the show and arranging entries.
  2. Compliance with show rules and judging criteria.
  3. Obtaining judges.
  4. Cooperating with EAS Treasurer in obtaining awards.
  5. Accepting entries and opening show at a predetermined, published time.
  6. Within three weeks of the close of the Show, filling out a yearly comparison sheet and making recommendations for future shows.
  7. Recording all Blue Ribbon winners for the EAS, and other Journals.

GENERAL SHOW RULES

  1. All entrants must be current dues-paying members of the Eastern Apicultural Society and must be registered and in attendance at the conference. Proof of conference registration or proof of current paid dues status must be submitted by the entrant at the time of making entries.
  2. Only one entry in each class may be made by an individual family, or that individual's family, or that individual's apiary.
  3. At the time of entering, the exhibitor may place a small label, with the exhibitor's number, inconspicuously on the entry. The exhibitor must fill out all labels. The labels will be available for the exhibitor's' use at the show registration table.
  4. Separate section or class rules will apply.
  5. Identifying labels on the entries are forbidden. In Arts and Crafts and Gift Arrangements classes, if the exhibitor's name and/or apiary is an integral part of the entry, names are permitted.
  6. The exhibitor must choose which classes to place entries in. Judges may adjust classes at their discretion.
  7. Entries can only be made during the hours published.
  8. Entries must be left intact and on display until released by the Show Chairman.
  9. No commercial products or displays are permitted.
  10. No EAS entry can be submitted again for three years.
  11. The decision of the judges in all cases will be final.
  12. All entries must have been produced and submitted by the exhibitor. Entries will not be accepted by mail.
  13. The Show Chairman has the authority to accept, reject and classify entries in accordance with the show policies, rules and judging criteria.
  14. Any exhibitor wishing to protest must do so to the Show Chairman within one hour of the public opening of the show.
  15. EAS assumes no liability for loss or damage of entries. Although EAS will exercise all due care in judging and displaying entries, exhibitors enter items at their own risk.
  16. Entries not claimed by the end of the conference will be disposed of by the Show Chairman.

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HONEY SHOW
CLASS DESCRIPTION
H1* Three 1-lb jars of honey, extracted, white
H2* Three 1-lb jars of honey, extracted, light
H3* Three, 1-lb jars of honey, extracted, light amber
H4* Three, 1-lb jars of honey, extracted, amber
H5* Three, 1-lb jars of honey, extracted, dark
H6 Three section boxes of comb honey
H7 Three packages of cut-comb honey, 4" square
H8 Three circular sections of comb honey
H9 Three 16-oz jars of creamed honey
H10 Three 16-oz jars of chunk honey
H11 One frame of honey, wooden
H12 One frame of honey, plastic

 

  1. Entries in classes H1-H5, marked *, must be in queenline type jars, and may have plain metal or plastic lids. Canadian exhibitors may enter Classes H1-H5 with 500 gram universal jars and Classes H9 and H10 with 500 gram barrel-type jars.
  2. Entries in class H11 must be displayed in bee-proof cases having both sides made of transparent glass or plastic.
  3. Entries in classes H6, H7 and H8 must be in the appropriate container: window cartons, round section lids - both transparent, cut-comb box - all sides transparent.
  4. Entries in classes H9 and H10 should be in cylindrically uniform, "wigwam" jar OR in the new "shoulder" jar.
  5. Honey color classes H1-H5 will be determined by the Show Chairman and the judges. An official honey color grader (i.e. Pfund Color Grader, USDA Honey Comparator, etc.) may be used to make the final decision.
  6. All entries must be the product of the entrant's apiary and have been produced since the previous EAS Honey Show.

HONEY SHOW JUDGING CRITERIA

Extracted Honey
Classes H1 to H5
MAX. POINTS
1. Density
(water content above 18.6% will be disqualified and below 15.5% will be docked points)
    15.5 - 17.0% 10 points
    17.1 - 18.0% 9 points
    18.1 - 18.6% 7 points
10
2. Absence of crystals 10
3. Cleanliness
    a. Without lint - 10
    b. Without dirt - 10
    c. Without wax - 10
    d. Without foam - 10
40
4. Flavor
    a. Points will be reduced for honey flavor that has been adversely affected by processing.
    b. Disqualified for fermentation.
10
5. Container appearance 10
6. Accuracy of filling
    a. Headroom: 1/2 inch maximum, 3/8 inch minimum with no visible gap between honey level and cap.
    b. Uniformity of filling
20
TOTAL 100

Comb Honey
Classes H6, H8
MAX. POINTS
1. Uniformity of appearance 20
2. Absence of uncapped cells 10
3. Uniformity of color 15
4. Absence of watery cappings 10
5. Cleanliness and absence of travel stains 15
6. Freedom from granulation and pollen 10
7. Uniform weight of each section 10
8. Total weight of entry 10
TOTAL 100

Cut Comb Honey Class H7 MAX. POINTS
1. Neatness and uniformity of cut, absence of liquid honey 20
2. Absence of watery cappings, uncapped cells and pollen 20
3. Cleanliness of product, absence of travel stains, crushed wax, and crystallization 20
4. Uniformity of appearance (color of honey, capping structure, thickness of comb) 15
5. Uniformity of weight 15
6. Total weight of entry 10
TOTAL 100

Creamed Honey
Class H9
MAX. POINTS
1. Fineness of crystals 30
2. Uniformity and firmness of product 25
3. Cleanliness and freedom from foam 20
4. Flavor
    a. Points will be reduced for honey flavor that has been adversely affected by processing.
    b. Disqualified for fermentation
15
5. Accuracy of filling and uniformity 10
TOTAL 100

Chunk Honey
Class H10
MAX. POINTS
1. Neatness and uniformity of cut
    a. Upgrade for parallel & 4-sided cuts
    b. Downgrade for ragged edges
20
2. Absence of watery cappings, uncapped cells and pollen 20
3. Cleanliness of product (down-grade for travel stains, foreign matter, wax flakes, foam and crystallization) 20
4. Uniformity of appearance in capping structure, color, thickness of chunks and accuracy and uniformity of fill 20
5. Density and flavor of liquid portion of pack
    a. Density (water content above 18.6% will be disqualified) 10
    b. Favor (points will be reduced for honey flavor that has been adversely affected by processing) 10
    c. Disqualified for fermentation
20
TOTAL 100

Frame of Honey, Wooden Only
Class H11
MAX. POINTS
1. Uniformity of appearance 25
2. Absence of uncapped cells 20
3. Uniformity of color 15
4. Absence of watery cappings 10
5. Cleanliness and absence of travel stains 20
6. Freedom from granulation and pollen 10
TOTAL 100

Frame of Honey, Plastic Only
Class H12
MAX. POINTS
1. Uniformity of appearance 25
2. Absence of uncapped cells 20
3. Uniformity of color 15
4. Absence of watery cappings 10
5. Cleanliness and absence of travel stains 20
6. Freedom from granulation and pollen 10
TOTAL 100

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MEAD SHOW
CLASS DESCRIPTION
M1 Mead, dry
M2 Mead, sweet
M3 Mead made with fruit juices
M4 Mead, sparkling, made with or without fruit juices

GENERAL RULES: All wines should have been made by the exhibitor by the process of fermentation. A 3" x 5" card should accompany each mead entry. The card should have the exhibitor's number put on at the time of entry. The card should indicate the type of honey used (clover, wildflower, etc.) and in classes 3 and 4 the type(s) of fruit used.
BOTTLES: Still wines should be exhibited in clear (not frosted), colorless (not tinted), wine bottles of approximately 750 ml or 25.4 fluid ounce capacity. Sparkling wines must be exhibited in champagne-type bottles. The domestic (U.S.) Champagne bottle is excellent.
CORKS: Natural cork stoppers are preferred. Screw-top wine bottles or plastic corks may be used in classes 1-3. Corks may be driven straight cork or flanged and hand-applied. Corks are available from wine supply stores or vintners.
LABELS: Entries must not have any identifying labels on the bottles. Small labels with exhibitor's number may be placed inconspicuously if the exhibitor chooses. Labels will be available at the entry desk.
PRESENTATION: Wine bottles should be filled so that when the cork is pushed right home, the air space is between 3/4" and 1" in depth. Sparkling wines should have an air space of 1" to 1-1/4".

MEAD SHOW JUDGING CRITERIA

Mead
Classes M1-M4 Still Sparkling
1. Clarity 20 15
2. Color 10 10
3. Taste 20 15
4. Body 10 10
5. Bouquet 20 15
6. Bottles 10 10
7. Bottle Closure 10 10
8. Carbonation 0 15
TOTAL 100 100

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HONEY COOKERY SHOW
CLASS DESCRIPTION
C1 Cookies, 1 dozen
C2 Bars or brownies, 1 dozen
C3 Cake, unfrosted or frosted, 1 cake
C4 Yeast bread, 1 loaf
C5 Yeast bread, fancy, 1 item
C6 Yeast rolls, 1 dozen
C7 Quick bread, 1 loaf
C8 Muffins, 1 dozen
C9 Candy 12 pieces

 

  1. Entries must be accompanied by the recipe as used, written on white 3" x 5" cards in duplicate, without name of entrant.
  2. EAS reserves the right to publish the recipes.
  3. At least 25% of the sweetening agent must be HONEY. Frostings and decorations may be made with 100% sugar.
  4. Entries must be made on plain paper or foam plates, in dome-top cake carriers, or on cardboard covered with foil. Plates and covers will not be furnished by the Show Committee.
  5. Enter cake, yeast bread loaf and fancy, and quick bread unsliced.

HONEY COOKERY SHOW JUDGING CRITERIA

Cookies, Bars, Brownies
Classes C1 & C2
MAX. POINTS
1. Outside Appearance
    a. Shape and appropriate size
    b. Color
    c. Uniformity of entry
    d. If frosted, etc.: distribution and suitability
30
2. Inside Texture
    a. Texture characteristic of type
    b. Grain
    c. Color
40
3. Eating quality
    a. Taste
30
TOTAL 100

CAKE
Class C3
MAX. POINTS
1. Outside appearance
    a. Shape and color
    b. If frosted, etc.: distribution and suitability
30
2. Inside appearance
    a. Texture
    b. Grain
    c. Color
40
3. Eating quality
    a. Taste
    b. Odor
30
TOTAL 100

Yeast Breads and Quick Breads
Classes C4 - C8
MAX. POINTS
1. Outside appearance
    a. Shape characteristic of type
    b. Crust or surface
30
2. Inside Texture
    a. Texture
    b. Grain
    c. Color
40
3. Eating quality
    a. Taste
    b. Odor
30
TOTAL 100

Candy
Class C9
MAX. POINTS
1. Texture
    a. Characteristic of type
    b. Free from stickiness
40
2. Flavor 40
3. Appearance
    a. Uniformity of entry
    b. Bite-sized pieces
20
TOTAL 100

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ARTS AND CRAFT SHOW
CLASS DESCRIPTION
A1 Gift Arrangement
A2 Sewing or needlework items
A3 Novelty beeswax with additives permitted
A4 Misc. arts and crafts

 

  1. All items must have a beekeeping theme.
  2. Exhibitor must submit estimate of time to make item.
  3. Small changes to commercial items or copies of commercial items may be downgraded.

ARTS AND CRAFT SHOW JUDGING CRITERIA

Gift Arrangement
Class A1
MAX. POINTS
1. General appearance 30
2. Originality 30
3. Quality of honey & products 25
4. Variety of products 15
TOTAL 100

Classes A2-A4 MAX. POINTS
1. Artistic Merit 25
2. Originality 25
3. Skill involved 25
4. Design 25
TOTAL 100

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GADGET SHOW
CLASS DESCRIPTION
G1 Large devices (honey extractors, wax equipment, etc.)
G2 Small devices

All entries must be accompanied by a typed or written explanation. This is to be used by the judges in scoring.

GADGET SHOW JUDGING CRITERIA

Classes G1 & G2 MAX. POINTS
1. Explanatory text 25
2. Practicality 35
3. Ease of reproduction 15
4. Help to beekeeping 10
5. Originality 15
TOTAL 100

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BEESWAX SHOW
CLASS DESCRIPTION
B1 Single piece, pure beeswax, 2 lbs or more
B2 Candles, dipped tapers, one pair, pure beeswax
B3 Candles, molded tapers, one pair, pure beeswax
B4 Candles, novelty, single or coordinated set, containing beeswax

  1. All entries in Class B1 must be covered with clean, transparent plastic film.
  2. The optimum color for pure beeswax in Classes B1-B3 is light yellow.
  3. One candle, from each set of tapers entered for judging will be burned for approximately 5 (five) minutes.

BEESWAX SHOW JUDGING CRITERIA

Beeswax
Class B1
MAX. POINTS
1. Cleanliness 35
2. Uniformity of appearance 20
3. Color 15
4. Aroma 15
5. Absence of cracks & shrinkage 15
TOTAL 100

Candles, Tapers
Classes B2-B3
MAX. POINTS
1. Cleanliness, color, quality of wax 25
2. Uniformity of appearance and shape 25
3. Uniformity of pair 25
4. Finishing details:
    a. For molded: flat, finished bottom, wicks trimmed to 1/2"
    b. For dipped: last drip left on, wicks left joined
25
TOTAL 100

Novelty Beeswax Candle
Class B4
MAX. POINTS
1. Cleanliness & quality of wax 25
2. Design & overall appearance 25
3. Finishing details wick trimmed to 1/2", flat, finished bottom 25
4. Originality 25
TOTAL 100

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PHOTOGRAPHY SHOW
CLASS DESCRIPTION
P1 Close-up, print; Subject must relate to beekeeping
P2 Scenic, print; Apiary subject such as flowers, hives, etc.
P3 Portrait, print; Person or beekeeping procedure in appropriate setting.
P4 Essay, prints; A set of from 4 to 7 pictures depicting a beekeeping story.

  1. The photo contest is open to all photographers.
  2. Prints must be 5" x 7" inches or larger, mounted on a mounting board that extends at least one inch beyond the print on each side. No frames are permitted. Essay prints may be mounted on one mounting board.
  3. Prints may be black & white or colored.
  4. Photographs can be entered only once in any EAS show.
  5. Each photograph, including the Essay as a set, must be accompanied by a 3" x 5" card giving: photo title, entrant's name, address, city, state, zip or postal code, and telephone. The card must state the class entered.
  6. Brief captions may accompany the Essay photographs. The order of Essay photographs must be indicated clearly.
  7. Winners must agree to have their photos published.

PHOTOGRAPHY SHOW JUDGING CRITERIA

Classes P1-P4 MAX. POINTS
1. Composition 35
2. Treatment of subject matter 35
3. Quality and presentation 30
TOTAL 100

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