I. Fresh Produce
1a 3 Ears of White Corn
1b 3 Ears of Yellow Corn
1c 3 ears of Other Corn
2 3 stalks of corn
3 3 stalk of cotton
4 3 stalks of soybeans
5. 1 peck of soybeans
6. 1 peck of oats
7. 1 peck of sweet potatoes
8. 1 hill of peanuts
9. 5 pounds of pecans
10. 1 hand of tobacco
11. 1 bale of Coastal Bermuda Hay
12. 1 peck of field peas
13a 1 large Pumpkin
13b 3 small Decorative Pumpkins
14a 3 small Decorative Gourds
14b Any Other Gourd
15. 3 stalks of sugar cane
16. 3 heads of cabbage
17. 10 buckeyes
18a 3 Yellow Squash
18b 3 Zucchini Squash
18c 3 Winter Squash
19. Carrots any type
20a Large Tomatoes
20b Grape/Roma Tomatoes
20c Heritage Tomatoes
20d Any other Tomatoes
21. Most unusual display
22. 3 pears
23. 3 turnips
24. 1 bunch collards
25a 1 pt Muscadine Grapes
25b 1 pint Scuppenong Grapes
25c 1 pint Any Other Grapes
26a 3 Oranges
26b 3 Grapefruit
26c 3 Lemons
26d 3 Limes
- Clear clam shells will be provided for baked goods except sheet cakes.
These will be available at check-in
- Do not decorate the clear covering
- Recipe should be printed or typed neatly on index card and attached to the
baked good (for judges to see)
- Produce should be fresh as possible. If any produce starts to "go bad" late
in the week will be discarded. Ribbons and dividends will still be in affect.
- If you do not see a category for your produce, bring it and we'll make a
- Jars can have toppers but do not paint or use foam decorations on jars.
- Fresh produce should be of high quality and clean as possible.
- Any produce not picked up by 5 pm Oct 23th will be discarded.
- Kiwanis Club of Statesboro nor the Kiwanis Ogeechee Fair will be
responsible for containers used to display goods.
- Pick up is Sunday, October,23th from 2 pm to 5 pm. Any prize money
not picked up by 5 pm Sunday, Oct 23th will be forfeit.
36 Any Layer Cake
37 Any Pound Cake
38 Any Pie (no cream pies)
39 Any Candy (3 pieces) including Fudge and Divinity
40 Any Cookies (3 each)
41 Any Biscuits (3 each)
42 Any Muffins (3 each)
43 Any Cupcakes (3 each)
44 Brownies (3 each)
45 Any type of Yeast bread or rolls ( 1 loaf or 3 rolls)
Check In Saturday Oct 15, from 9 am - 2 pm
Check In Sunday, Oct 16 from 2 pm to 5 pm
Check Out Sunday, Oct 23th, 2 pm to 5 pm.
II. Canned Goods
27 1 pint or quart Canned Vegetable
28 1 pint or quart Canned Fruit
29 1 pint Any Preserves
30 1 pint Any Marmalade or Jam
31 1 pint Pickles
32 1 pint Relish
33 1 Pint Honey
III. Dried Produce
34 Dried Vegetables or Fruit
35 Dried Meat or Jerky
Any questions please contact Deb Pease at 912.682.7824 or email@example.com
enter the area where the entries have been placed.
3. The Secretary, Steward or Judges are the only persons who may
enter the honey judging area.
4. Judges will enter the honey show area after the close of entry
acceptance. This is to ensure as close to a blind judging as
All entries must be produced by the contestant within the last calendar
Each member may make only one entry per class. Duplication (same
product) of entries by families is prohibited.
The classes are:
CLASS 1: EXTRACTED HONEY:
1. All forms of extracted honey are to be presented in one pound
queenline glass jars.
2. Extracted honey is judged in three classes: light, medium, and
3. Entrants may submit one entry in each of these three classes.
4. One entry of extracted honey is defined as three (3) one pound
5. Jars must be either:
A. .one pound glass or plastic Queenline jars without tamper
B. .Closures may be of metal or plastic
Judges evaluate entries on the following:
· No labels on the jars.
· Do not use tamper proof seals
· Cleanliness of the jar and lid
· Correct fill level
· Uniformity of the three jars that comprise the entry
· Cleanliness and clarity of the honey
· Moisture content (only if needed)
· Aroma and flavor (for off aromas and or flavors)
CLASS 2: CHUNK HONEY
1. One entry of chunk honey is defined as three (3) 1 lb sized jars.
2. Chunk honey must be displayed in straight sided, glass, wide
3. The glass should not be embossed. Such jars are available from
many commercial beekeeping suppliers.
4. Only one chunk of honey should be in each jar for competition.
5. Judging: The criteria cited above for judging extracted honey
apply to judging chunk honey as well.
6. The chunk of comb must be in one piece.
7. The cuts should be clean and uniform.
8. The chunk comb should be cut and sized to appropriately fit the
container. Honey should fill the rest of the jar to the appropriate
9. The comb “chevrons” should be pointed upward.
10. The comb should extend the length of the jar
11. Comb is judged for equal amounts on either side of the center
CLASS 3: BLACK JAR
1. It is suggested that the jar be “black”; however entries in clear
jars will be accepted. Entries must be unmarked and unlabeled,
or identifiable in anyway
2. An entry is one jar judged for flavor only.
Wax is judged on cleanliness, uniformity of appearance, color, aroma,
and absence of defects such as cracks, uneven surface and shrinkage.
An entry of beeswax may be made in each of the following classes:
CLASS 4: WAX BLOCK
1. The block must weigh between one to two pounds, but no more
2. The block should be smooth-surfaced and free of decorations or
It is the intention that ribbons will be given in all classes even if there is
only one entry in the class. However, in order to receive an award that
entry must be worthy of placement. Entry into a class does not
guarantee an award. Prize money will be the same as listed in
Contestants found willfully cheating or purposefully altering or
disfiguring an entry for the purpose of questioning the validity of
judging will be permanently disqualified from the Honey Show.