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2019 RAWF Maple Syrup & Maple Products Competition2019 MAPLE SYRUP & MAPLE PRODUCTS COMPETITION 6 SECTION 813 1. Exhibitors of maple products must be bona fide producers and the exhibits

Feb 08, 2021

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  • 2019 MAPLE

    & MAPLE PRODUCTS

    COMPETITION

    www.royalfair.org

  • 2019 MAPLE SYRUP & MAPLE PRODUCTS COMPETITION

    2

    SECTION813

    WORKING COMMITTEEBev Campbell

    David Chapeskie

    John Henderson

    AFFILIATED MEMBERSInternational Maple Syrup Institute

    Ontario Maple Syrup Producers AssociationOntario Ministry of Agriculture, Food

    COMPETITION INFORMATION Entry Closing Date: Monday, September 16, 2019

    Entry Fees: $5.00 per entryExhibit Arrival: Between Monday, October 21, 2019 and

    Sunday, October 27, 2019 12:00 pm

    JUDGING INFORMATIONDate: Monday, October 28, 2019Time: 9:00 am

    Location: Royal BallroomJudges: John Henderson

    David ChapeskieB.W. (Bev) Campbell

    Presented By

  • 2019 FOOD COMPETITION

    3

    GET READY TO GROW!

    .

    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 MAPLE SYRUP & MAPLE PRODUCTS COMPETITION

    4

    SECTION813

    CHAMPIONS SHOWCASE PRESENTED BY

    NOVEMBER 1-10, 2019 East Heritage Court

    Maple Champions will be invited to participate in

  • 5

    2019 MAPLE SYRUP & MAPLE PRODUCTS COMPETITION

    MAPLE SYRUP SCORING FOR 2019

    RULES TO REMEMBER

    RULE 9Maple syrup exhibits shall consist of two (2) Curved Kent Type glass bottles (New Style) of maple syrup, each having a capacity of 250 mL (U.S. 8.5 oz). Maple butter, maple jelly and stirred maple sugar exhibits shall consist of 2 (two) 250 mL short cylinder jars. Entries must be from the current sea-son. All maple products (Classes 6, 7, 8 & 9) must be shown according to the specifications given.

    RULE 12All maple syrup should have a flavour characteristic of its respective colour class and be free from any objectionable odour or taste. It is best to sample from the same lot before submitting your entries to The Royal.

    RULE 13Any maple syrup entry containing any form of foreign material will be disqualified from the competition.

    RULE 15Maple syrup and maple products will be judged under the guidelines of the North American Maple Contest Judging Guidelines as used by the International Maple Syrup Institute. (IMSI) and the Federal maple products regulation (C.R.C., c. 289). For more information please visit:www.internationalmaplesyrupinstitute.com and/orhttp://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._289

    Density will be judged for a maximum of 30 points awarded, colour will be judged with a maximum of 20 points awarded. Entries placed in the correct colour class will receive FULL points.

    CLASS STRUCTURE FOR MAPLE SYRUP#1 EXTRA LIGHT has been replaced by #1 LIGHT has been replaced by #1 MEDIUM has been replaced by Introduction of New Class:

    Please note: It is best to examine your syrup for clarity and flavour before submitting your samples for competition.

    SECTION813

    http://www.internationalmaplesyrupinstitute.comhttp://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._289

  • 2019 MAPLE SYRUP & MAPLE PRODUCTS COMPETITION

    6

    SECTION813

    1. Exhibitors of maple products must be bona fideproducers and the exhibits shown by them must bethe product of their operation.

    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.* Points will be deducted if the label is placed on the

    the face of the bottle.4. No labels, other than those mentioned in Rule 3,

    will be permitted.5. Exhibits in the Maple Products Competition must

    be shipped prepaid or delivered to:

    The Royal Agricultural Winter FairDoor #33, Manitoba DriveExhibition PlaceToronto, ON, M6K 3C3

    6. Exhibitors must label their packages with theirexhibitor name and number. All exhibits, whethershipped (prepaid) or delivered in person, must be

    delivered at the RAWF between Monday, October 21, 2019 and Sunday, October 27, 2019, 12:00 pm.

    7. Maple Products will be judged in accordance withthe scale of points indicated in each section, onMonday October 28, 2019, commencing at 9:00am. The decisions of the judges shall be final.

    8. Syrup should be packed hot (185°F – 190°F or 85C – 91C).

    9. Maple syrup exhibits shall consist of two (2) CurvedKent Type glass bottles (New Style) of maple syrup,each having a capacity of 250 mL (U.S. 8.5 oz).Maple butter, maple jelly and stirred maple sugarexhibits shall consist of 2 (two) 250 mL shortcylinder jars. Entries must be from the currentseason. All maple products (Classes 6, 7, 8, 9 & 10)must be shown according to the specifications given.

    10. Class 5 (Champion & Reserve) will be judged fromthe highest points winners in Classes 1 – 4.

    11. Maple syrup that tests less than 66.0 Brix or higherthan 68.9 Brix, as determined by a refractometer, ora syrup brix hydrometer with temperature correctionto obtain the true density, will be disqualified. Maplesyrup entered into the wrong colour class, will notbe reclassified but will not receive points towardscolour. The colour class will be determined by aphotometer /spectrophotometer using a optical cellhaving a 10 millimeter light path at a wave length of560 nanometers, the colour values being expressedin percentage of light transmission as compared to

    A.R. Glycerol fixed at 100 per cent transmission, or an equivalent instrument at the discretion of the judges. If the syrup contains any form of foreign material, the entry will be disqualified.

    12. All maple syrup should have a flavour characteristicof its respective colour class and be free from anyobjectionable odour or taste. It is best to samplefrom the same lot before submitting your entriesto The Royal.

    13. Any maple syrup entry containing any form offoreign material will be disqualified from thecompetition. Please check your syrup for claritybefore submitting your entries.

    14. Entries become the property of the RAWF. Anexception will be made for one unopened bottle ofthe World Champion and Reserve Maple Syrup to

    notified by Thursday November 7, 2019 12:00 pm.15. Maple syrup and maple products will be judged

    under the guidelines of the North AmericanMaple Contest Judging Guidelines as used by theInternational Maple Syrup Institute (IMSI) and theFederal maple products regulation (C.R.C., c. 289).For more information please visitwww.internationalmaplesyrupinstitute.com and/orhttp://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._289/

    RULES AND REGULATIONS

    www.internationalmaplesyrupinstitute.com

  • 2019 MAPLE SYRUP & MAPLE PRODUCTS COMPETITION

    7

    SECTION813

    MAPLE SYRUP

    Flavour 40 Pleasing maple flavour, one that only comes from the sap of the maple tree (and only when that sap is properly handled and processed)

    Density 30 Entries within 66.5 to 67.5° Brix will receive full points. Entries with densities between 66.0 to 66.4° Brix or 67.6 to 68.9° Brix will receive 25 points. Entries with densities below 66.0° Brix or above 68.9° Brix will be disqualified.

    Colour 20 Entries entered in the correct class receive full points

    Clarity* 10 Maple syrup should be crystal clear, points deducted for unclean containers

    TOTAL 100

    MAPLE JELLY

    Flavour 40 Pleasing maple flavour; not strong or bitter

    Purity of Product 20 Made with pure maple syrup and Genugel only

    Appearance* 15 Colour: Amber; Clarity: clear; free of air bubbles; no separation; free of foam on surface; creep test performance

    Texture 15 Shakes slightly, retains shape; smooth; not gummy, sticky or rubbery

    Packaging 10 With ½ inch head spaceTOTAL 100

    MAPLE BUTTER

    Flavour 40 Pleasing maple flavour that is characteristic and distinctive

    Texture 30 Points awarded based upon hardness and crystallinity

    Appearance* 20 Points awarded based upon colour, lack of separation & freedom from air bubbles

    Package 10TOTAL 100

    * These categories also include points given for freedom from foreign matter.

    STIRRED MAPLE SUGAR

    Flavour 40 Pleasing maple flavour that is characteristic and distinctive

    Texture (crystallinity)

    35 Points awarded based upon the size of crystals

    Appearance** 15 Points awarded based upon creep test performance

    Package 10Total 100

    MAPLE SUGAR

    Flavour 40 Pleasing maple flavour that is characteristic and distinctive

    Texture 30 Points awarded based upon hardness, crystallinity and surface

    Appearance* 20 Points awarded based upon the absence of white areas, good form, light colour and lack of separation

    Package 10 Points awarded based upon sanitation and attractiveness of packaging

    TOTAL 100

    Points will be awarded as follows:

  • 2019 MAPLE SYRUP & MAPLE PRODUCTS COMPETITION

    8

    SECTION813

    1 Maple Syrup, Canada Grade A – Golden / Delicate Taste 2 bottles

    2 Maple Syrup, Canada Grade A – Amber / Rich Taste2 bottles

    3 Maple Syrup, Canada Grade A – Dark / Robust taste2 bottles

    4 Maple Syrup, Canada Grade A – Very Dark / Strong Taste2 bottles

    5 Champion and Reserve Maple Syrup Rosettes

    6 Hard Maple Sugar4 - 125 g. blocks

    7 Soft Maple Sugar Candy2 – 125 g. boxes (must be left in boxes)

    8 Maple Butter (Cream)2 – 250 ml short cylinder round jars

    9 Stirred Maple Sugar2 – 250 ml short cylinder round jars

    10 Maple Jelly(made with Genugel and Maple Syrup only)2 – 250mL short cylinder jars, with a ½ inch head space

    CLASSES

    Corbett TrophyThis trophy, donated by Mr. C.P. Corbett, President of The Ontario Maple Syrup Producers’ Association in 1969-70, will be awarded to the Exhibitor with the highest total score in maple product classes (6, 7, 8, 9 & 10 combined of

    Premier Exhibitor Trophy

    TThe Directors of The Ontario Maple Syrup Producers Association will donate a rophy to be awarded to the Exhibitor having the highest total score in Section

    813 with exception of Class 5. Sponsored by the Ontario Maple Syrup Producers

    The John David Eaton World Championship CupA Silver Cup will be awarded to the winner of the World Champion Maple Syrup exhibit Class 5 in Section 813 by the RAWF. The cup will be kept at The Royal. A silver tray and cheque for $500, sponsored by The John C & Sally Horsfall Eaton Foundation, will be presented to the winner.

    Dominion & Grimm TrophyThis trophy, sponsored by Dominion & Grimm Inc., will be awarded to the Reserve Champion Maple Syrup, Section 813, Class 5. The trophy will be kept at the RAWF. A plaque will be presented to the winner.

    SPECIALS

    Section 813). Sponsored by the Ontario Maple Syrup Producers Association.

    Producers Association.

  • 2019 YOUTH MAPLE SYRUP & MAPLE PRODUCTS COMPETITION

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    SECTION107

    COMPETITION INFORMATION Entry Closing Date: Monday, September 16, 2019

    Entry Fees: NoneExhibit Arrival: Between Monday, October 21, 2019 and

    Sunday, October 27, 2019 12:00 pm

    JUDGING INFORMATIONDate: Monday, October 28, 2019Time: 9:00 am

    Location: Royal BallroomJudges: John Henderson

    David ChapeskieB.W. (Bev) Campbell

    1. To be eligible to compete in this section, an exhibitormust:a. b. Have produced (or helped to produce) the

    product from which the exhibit is selectedduring the current year.

    2. Every entry must be made either online via AssistExpo, RAWF’s online entry system, or on a RAWFentry form. Entries must be received by the RAWFby Monday September 16, 2019. No entry fee isrequired.

    3. After the entry closing date, the RAWF will sendthe exhibitor a confirmation letter outlining theirentries as well as labels for their products. Theselabels will contain the Section #, class #, and ID#

    for each entry. Please match your entries with the labels and place these labels on the BOTTOM of the appropriate jars. * Points will be deducted if the label is placed on the

    face of the bottle.4. To be eligible for competition, each exhibit shall

    consist of one (1) 250 mL (US 8.5 oz) Curved KentType (New Style) glass bottle.

    5. All exhibits, whether shipped (prepaid) or deliveredin person, must be delivered at the RAWF betweenMonday, October 21, 2019 and Sunday, October27, 2019 at 12:00 p.m. Late entries will not beaccepted.

    6. Exhibitors must label their packages with theirexhibitor name and number. Exhibits must beshipped (prepaid) or delivered to:

    The Royal Agricultural Winter Fair Door #33, Manitoba Drive Exhibition Place Toronto, ON M6K 3C3

    7. All Maple Products become the property of TheRAWF.

    8. Class 5 (Champion & Reserve) will be judged fromthe highest points in Classes 1, 2, 3 & 4.

    RULES AND REGULATIONS

    Be 21 or under, as of December 31, 2018

  • 2019 YOUTH MAPLE SYRUP COMPETITION

    10

    SECTION107

    1 Maple Syrup, Canada Grade A – Golden / Delicate Taste 2 bottles

    2 Maple Syrup, Canada Grade A – Amber / Rich Taste2 bottles

    3 Maple Syrup, Canada Grade A – Dark / Robust taste2 bottles

    4 Maple Syrup, Canada Grade A – Very Dark / Strong Taste2 bottles

    5 Champion and Reserve Maple SyrupRosettes

    6 Soft Maple Sugar Candy2 – 125g boxes (must be left in the boxes)

    7 Maple Butter (Cream)2 – 250mL short cylinder jars

    CLASSES

    The Frank Robson Plaque Highest score for a 4-H member

    (4-H membership must be indicated on entry form.)

    SPECIAL