STANDARDS FOR JUDGING MARYLAND HONEY AND OTHER HIVE PRODUCTS

EXTRACTED HONEY
ATTRIBUTE POINTS
Density- water content above 18.6% disqualify
No upgrading if below 16%
20
Freedom from crystals10
cleanliness and freedom from foam30
cleanliness and neatness of container10
Accuracy of filling-Honey to the fill line just below the jar cap. In the absence of a fill line, the honey level with the bottom of the jar cap with no air gap. If multiple entries, uniformity of filling10
Flavor- Downgrade for objectional flavor and overheating. Disqualify if fermented20


CHUNK HONEY
ATTRIBUTE POINTS
Container- appearance and suitability10
Cleanliness-Downgrade for wax flakes, crystals, foam, foreign matter and travel stain on comb20
Density-Water content above 18.6% disqualify
no upgrading below 16%
10
Flavor- downgrade for objectionable flavor or overheating, disqualify for fermentation10
Accuracy of filling-Honey to the fill line just below the jar cap. In the absence of a fill line, the honey level with the bottom of the jar cap with no air gap. If multiple entries, uniformity of filling5
Uniformity of appearance of capping structure, color, thickness of chunk. 10
Absence of watery cappings, uncapped cells, pollen.10
Neatness and uniformity of cut- upgrade for parallel-sided cuts,downgrade for ragged edges or crushed comb.20
Amount of comb present- downgrade if less than 50%. If multiple entries, uniformity of amount.5

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