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Explanation and Conditions of Entry for the Annual
Honey Competition:
Aim: The aim of this competition
is to get members to prepare and present a sample of their honey.
A cup is awarded to the winner of the liquid honey
class, along with a miniature that may be kept.
There are three classes in the competition:
Liquid Honey. This is the
standard honey produced from extraction. The emphasis is on quality of presentation;
it is not about the taste of the honey. Ensure that there are no air bubbles, or
other particles, no granulation, and suitably low water content.
Creamed Honey. The emphasis is
once again on presentation, with the aim being to have a smooth and consistent texture to
the honey.
Comb Honey. Entries to be a
frame of honey that would be suitable for cutting and packing as comb honey.
Emphasis is on the presentation of the frame. Please bring a complete frame.
Conditions of entry:
Entries in classes 1 and 2 are to be presented in a
clear glass 350ml jar (*see below) with a well fitting lid.
Entries in class 3 are to consist of a complete frame (full or 3/4 depth).
No labels or markings on the jar or lid for entries
in classes 1 and 2. The frame should also be clear of any identifying marks.
There is a limit of one entry per member for each
class.
Note: Suitable glass jars are available from
the club for $1 each, or you can use a standard 200g coffee jar.
Tips and advice:
The secret in this competition is to take great care
in filtering your honey to remove impurities, and to get rid of air bubbles.
Start only with the best honey that has low moisture
content (so that it will keep).
Judges comments form previous years have indicated a
high standard of entries, but there have been some recurring problems with impurities (eg
bees legs), air bubbles and high levels of moisture. Pay particular attention to
these things to come up with a winning standard of entry.
Prepare more than one entry and select the best for
the competition.
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