CLASS K

MAPLE SYRUP AND SUGAR

(Exhibits are to be displayed in the Agricultural Produce Building)

For this class, 250ml jars are to be used for the syrup categories. These jars can

be picked up at the Fair Office.

For this class, the sugar molds are to be supplied by the producer.

For this class, the butter jars can be picked up at the Fair Office.

Syrup must have been manufactured by the exhibitor during the 2011 season

and the exhibitor must prove such if requested. The producer’s name must NOT

appear on the exhibits until after judging. Syrup judged to be under “66

Degrees Brix” will automatically be disqualified. Exhibitor’s point system will

be awarded by density-30 points; flavor-30 points; colour-25 points and

clarity-15 points (totaling 100).

Judge’s sheets will be photocopied with one copy being retained in the office

and one copy going to the exhibitor. Jars/bottles donated by Tye’s Maple

Products, Lyndhurst.

PRIZES

Section

1st 2nd 3rd 4th 5th 6th

1 30 25 20 15 10 5

2 30 25 20 15 10 5

3 30 25 20 15 10 5

4 30 25 20 15 10 5

5 10 9 7 5 5 4

6 10 9 7 5 5 4

7 10 9 7 5 5 4

Maple Syrup: Canada Number One Extra Light, one jar

Maple Syrup: Canada Number One Light, one jar

Maple Syrup: Canada Number One Medium, one jar

Maple Syrup: Canada Number Three Dark, one jar

Maple Sugar: 1/4lb hard cake in transparent wrap

Maple Sugar: 1/4lb soft cake in transparent wrap

Maple Butter

SPECIALS:

Special prizes will be awarded for the following categories:

Most points in syrup section.

Most points in sugar and butter sections.