Hot Sauce Competition

2024 HOT SAUCE COMPETITION

DATE: Thursday October 26, 2023

TIME: 10:00 AM - 2:00 PM

LOCATION: Royal Ballroom

JUDGES: TBD

Competition Information

Entry Deadline: Monday September 30, 2024

Entry Fees: $12.00 per entry

Exhibit Arrival Time: Tuesday October 17, 2023 to Sunday October 22, 2023. Office hours are 9:00 AM - 4:00 PM, except Saturday and Sunday 10:00 AM - 3:00 PM.

RULES AND REGULATIONS:

1. Entries must be made via AssistExpo, RAWF's online entry system. After the entry closing date, the RAWF will send the exhibitor a confirmation letter outlining thier entries as well as labels for thier products. These labels 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.
2. All entries must be labelled with the list of fruits, nuts, spices, or vegetables printed clearly on the label (labels are not considered in the judging process). Due to the potential for allergic reactions, ALL products, which include nuts, must be labelled with the nut used.
3. All entries will be the property of the RAWF, No entries will be returned.
4. The decisions of the judges are final.
5. All entries must be correctly bottled and sealed according to standard food and health safety procedures. Judges reserve the right to discard and disqualify any entries that are not properly bottled or sealed, according to food and health safety procedures.
6. Entries must be submitted in the correct category (*Scoville Heat Units):
   1. MILD: Up to 9,999 SHU*
   2. MEDIUM: 10,000 to 49,999 SHU*
   3. HOT: 50,000 to 249,999 SHU*
   4. EXTRA HOT: Above 250,000 SHU*
7. No Capsicum Extract may be used in any product entered.
8. Entries must consist of two (2) bottles, minimum 50mL each. One (1) bottle must be in plain, non-branded pacakging for judging with only the supplies RAWF label, product name, and ingredient list on the package. The second bottle may be branded.
9. All entries must be ready-to-eat, condiment style sauces. They will be sampled and judged AS IS.
10. Entries must not require refridgeration prior to opening.
11. Procuct must be packaged in a manner to maintain the safety and integrity of the product during distribution and handling (i.e. sealed, leak proof bags or liners).
12. Hot Sauces will be judged on the following criteria:
    1. Visual Apperance: 5 points
    2. Flavour: 5 points
    3. Texture: 5 points
    4. Aroma: 5 points
    5. Salinity: 5 points
    6. Originality: 5 points
    7. TOTAL: 30 points

Specials