Class K: Maple Syrup and Sugar

Exhibits are to be displayed in the Agricultural Produce Building

Notes

For this class, the following containers are available from Fair Office Staff:

250 ml syrup bottles

250 ml butter jars

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

Syrup must have been manufactured by the Exhibitor during the 2012 season and the Exhibitor must prove such if requested.

The Exhibitor’s name must NOT appear on the exhibits until after the judging.

Judge’s sheets will be photocopied with one copy being retained in the office and one copy going to the Exhibitor.

Syrup judged to be under “66 Degrees Brix” will automatically be disqualified.

JUDGING CRITERIA POINTS

Density: 30 points

Flavour: 30 points

Colour: 25 points

Clarity :15 points

Prizes

Section 1-4

1st 30

2nd 25

3rd 20

4th15

5th 10

6th 5

Section 5-7

1st 10

2nd 9

3rd 7

4th 5

5th 5

6th 4

Sections

1. Maple syrup, Canada Number One Extra Light, one jar.

2. Maple syrup, Canada Number One Light, one jar.

3. Maple syrup, Canada Number One Medium, one jar.

4. Maple syrup, Canada Number Three Dark, one jar.

5. Maple sugar, ¼ lb. hard cake in transparent wrap.

6. Maple sugar, ¼ lb. soft cake in transparent wrap.

7. Maple butter.

Specials

8. Most points in syrup section.

9. Most points in sugar and butter sections.