Maple Syrup Competition


2023 MAPLE & MAPLE PRODUCTS COMPETITION

PRESENTED BY


DATE: Monday October 30, 2023

TIME: 9:00 AM - 5:00 PM

LOCATION: Royal Ballroom



JUDGING INFORMATION

JUDGES: David Wagler, Jean Giffin, Stephen 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:

  1. Exhibitors of maple products must be bona fide producers and the exhibits shown by them must be the product of their operation from the past 2023 Maple Syrup season.
  2. Not more than one entry per class will be accepted from an exhibitor.
  3. Entries must be made via Assist Expo, RAWF’s online entry system or via a paper entry form (entry form at the bottom). After the entry closing date, the RAWF will send the exhibitor a confirmation letter outlining their entries as well as labels for their 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. * Points will be deducted if the label is placed on the face of the bottle.
  4. No labels, other than those mentioned in Rule 3, will be permitted.
  5. 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 their exhibitor 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
  6. If hand delivering your entries please call the Agriculture Show Office at 416-263-3418 upon arrival.
  7. Maple Products will be judged in accordance with the 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.
  8. Syrup should be packed hot (185°F – 190°F or 85°C – 91°C).
  9. 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.
  10. Class 5 (Champion & Reserve) will be judged from the highest points winners in classes 1 - 4.
  11. Maple syrup that tests less than 66.0 Brix or higher than 68.9 Brix, as determined by a refractometer, or a syrup brix hydrometer with temperature correction to obtain the true density, will be disqualified. Maple syrup entered into the wrong colour class will not be reclassified, will not receive points, and will be disqualified. The colour class will be determined by a photometer /spectrophotometer using an optical cell having a 10-millimetre light path at a wavelength of 560 nanometers, the colour values being expressed in 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.
  12. All 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.
  13. Any maple syrup entry containing any form of foreign material will be disqualified from the competition. Please check your syrup for clarity before submitting your entries.
  14. Entries become the property of the RAWF. An exception will be made for one unopened bottle of the 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.
  15. Maple 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).

Points will be awarded as follows:

MAPLE SYRUP

Flavour40Pleasing maple flavour, one that only comes from the sap of the maple tree (and only when that sap is properly handled and processed)
Density30Entries 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.
Colour20Entries 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*10Maple syrup should be crystal clear, points deducted for unclean containers.
TOTAL100

STIRRED / GRANULATED MAPLE SUGAR

Flavour40Pleasing maple flavour that is characteristic and distinctive
Texture (crystallinity)35Points are awarded based upon the size of crystals
Appearance*15Points awarded based upon creep test performance
Package10
TOTAL100

MAPLE SUGAR

Flavour40Pleasing maple flavour that is characteristic and distinctive
Texture30Points awarded based upon hardness, crystallinity and surface
Appearance*20Points awarded based upon the absence of white areas, good form, light colour and lack of separation
Package10Points awarded based upon sanitation and attractiveness of packaging
TOTAL100

MAPLE JELLY

Flavour40Pleasing maple flavour; not strong or bitter
Purity of product20Made with pure maple syrup and Genugel only
Appearance*15Colour: amber; Clarity: clear; free of air bubbles; no separation; free of foam on surface; creep test performance
Texture15Shakes slightly, retains shape; smooth; not gummy, sticky or rubbery
Packaging10With 1/2 inch head space

MAPLE BUTTER / CREAM

Flavour40Pleasing maple flavour that is characteristic and distinctive
Texture30Points awarded based upon hardness and crystallinity
Appearance*20Points awarded based upon colour, lack of separation and freedom from air bubbles
Package10
TOTAL100

* 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 flavour before submitting your samples for competition.

GET READY TO GROW!