JUDGES: David Wagler, Jean Giffin, Steven Needham, and Sophie Krolikowski
OFFICIAL DENSITY & COLOUR MEASURER: B.W. (Bev) Campbell
MAPLE SUPERINTENDENT: Kathy Campbell
CLERK / RECORDER: Rosanna Wagler
Competition Information
Entry Deadline: Friday September 29, 2023
Entry Fees: $6.00 per entry. No entry fee for Youth Maple Competition.
Exhibit Arrival Time: Between Saturday October 21 and Thursday October 26, 2023. Office hours are 9:00 AM - 4:00 PM, except Saturday and Sunday 10:00 AM - 3:00 PM.
2023 Royal Maple Committee
Chair: B.W. (Bev) Campbell
Committee: David Wagler, Sophie Krolikowski, Steven Needham, Jenny Liu (leave of absence)
Affiliated Members: International Maple Syrup Institute, Ontario Maple Syrup Producers Association, Ontario Ministry of Agriculture, Food and Rural Affairs
RULES AND REGULATIONS:
Exhibitors of maple products must be bona fideproducers and the exhibits shown by them must bethe product of their operation from the past 2023 Maple Syrup season.
Not more than one entry per class will be acceptedfrom an exhibitor.
Entries must be made via Assist Expo, RAWF’sonline entry system or via a paper entry form (entry form at the bottom). 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 face of the bottle.
No labels, other than those mentioned in Rule 3,will be permitted.
ALL exhibits, whether shipped (prepaid) or delivered in person, must arrive at the RAWF between the entry delivery dates listed above. Exhibitors must label their packages with theirexhibitor name and number. Please ensure you provide your courier with the office hours above when scheduling your shipment. Exhibits must be delivered to: Agriculture Show Office Royal Agricultural Winter Fair Door #33, Manitoba Drive Exhibition Place Toronto, ON, M6K 3C3
If hand delivering your entries please call the Agriculture Show Office at 416-263-3418 upon arrival.
Maple Products will be judged in accordance withthe scale of points indicated in each section, on Monday, October 30, 2023, commencing at 9:00 AM. The decisions of the judges shall be final.
Syrup should be packed hot (185°F – 190°F or 85°C –91°C).
Maple 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). Brown or black caps only to be allowed on 250 mL Kent syrup bottles. No gold, white, or red caps, points will be deducted. Maple butter, maple jelly and stirred maple sugar exhibits shall consist of two (2) 250 mL short cylinder jars complete with gold caps. Entries must be from the current season. All maple products (Classes 6, 7, 8, 9 & 10) must be shown according to the specifications given.
Class 5 (Champion & Reserve) will be judged fromthe highest points winners in classes 1 - 4.
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, will not receive points, and will be disqualified. The colour class will be determined by aphotometer /spectrophotometer using an optical cellhaving a 10-millimetre light path at a wavelength of560 nanometers, the colour values being expressedin percentage of light transmission as compared toA.R. Glycerol fixed at 100 per cent transmission,or an equivalent instrument at the discretion of thejudges.
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.
Any maple syrup entry containing any form offoreign material will be disqualified from thecompetition. Please check your syrup for claritybefore submitting your entries.
Entries become the property of the RAWF. Anexception will be made for one unopened bottle ofthe World Champion and Reserve Maple Syrup to be returned to the exhibitor, if the Show Office is notified by Friday November 10, 2023, at 12:00 PM.
Maple syrup and maple products will be judgedunder the guidelines of the North AmericanMaple Contest Judging Guidelines as used by theInternational Maple Syrup Institute (IMSI).
Points will be awarded as follows:
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. If entries are in the wrong colour class as labelled on the product will be disqualified.
Clarity*
10
Maple syrup should be crystal clear, points deducted for unclean containers.
TOTAL
100
STIRRED / GRANULATED MAPLE SUGAR
Flavour
40
Pleasing maple flavour that is characteristic and distinctive
Texture (crystallinity)
35
Points are awarded based upon the size of crystals
Appearance*
15
Points awarded based upon creep test performance
Package
10
TOTAL
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
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 1/2 inch head space
MAPLE BUTTER / CREAM
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 and freedom from air bubbles
Package
10
TOTAL
100
* These categories also include points given for freedom from foreign matter.
MAPLE SYRUP SCORING FOR 2023
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
Grade A - Golden / Delicate Taste: Not less Than 75% Tc Grade A - Amber - Rich Taste: 50-74.9% Tc Grade A - Dark / Robust Taste: 25-49.9% Tc Grade A - Very Dark / Strong Taste: Less Than 25% Tc
Please note: It is best to examine your syrup for clarity and flavourbefore submitting your samples forcompetition.
