Syrup judging & competitions

[BryanEx]

Where and how do you enter maple syrup into competitions in Canada? Do I have to belong to the Producers Association to enter? What's typically used for packaging and quantities? Does the judging tend to vary a lot based on "local tastes"? Thanks for any information so I can give it a try this year.

- Bryan

[Bruce L]

Bryan,look to your local fairs to see if they have syrup competitions.If you are looking bigger you could do Royal Winter Fair in the fall.We have won world champion title there twice,it sure helps with sales.I personally attended a judging school years ago,and am a syrup judge,do several local fairs.It is not necessarily local taste,but rather line up several samples of your syrup,take a small taste of each washing your mouth and tastebuds out between each sample with gingerale or apple juice,you will soon notice one sample that may have a "kick" to it,or one that tastes bland,etc,you can do your own elimination to pick one for the fair.Also,the higher the sugar content you go as long as you don't hit 67% sugar,the more it will tickle the judge's tastebuds,about 66.8 is ideal.
Bruce

[ennismaple]

Bryan - The Perth Festival of the Maples is on April 30 this year and there's a competition for syrup, sugar and maple butter. You don't have to belong to OMSPA to enter. For syrup you enter 2x250mL bottles (unlabelled) in each colour class. I can't recall who you contact to get entry forms and more details - they mail us our entry forms every year.

[Quabbin Hill Farms]

Hi Bryan I often put syrup in the Delta, Lansdowne and Perth's fair just to see how I stack up against other producers.
greg

[BryanEx]

Thanks for all the tips and advice. As soon as Perth was mentioned I thought "duh, of course". Will likely try out some local / regional stuff before deciding on the Royal but you never know. With under 100 taps it sure would be cool to at least place there.

What about the North American Maple Syrup Council? I know they also have an annual competition at their AGM but I'm not sure if you have to attend to enter.

[ennismaple]

Thanks for all the tips and advice. As soon as Perth was mentioned I thought "duh, of course". Will likely try out some local / regional stuff before deciding on the Royal but you never know. With under 100 taps it sure would be cool to at least place there.

What about the North American Maple Syrup Council? I know they also have an annual competition at their AGM but I'm not sure if you have to attend to enter.

They did have a competition when it was hosted in Cambridge, Ontario last year. I don't know if you have to be an OMSPA member to join or not.

[BryanEx]

I personally attended a judging school years ago,and am a syrup judge,do several local fairs.

Next question is on the scoring for these syrup competitions. It seems they are scored on clarity, density, grade, and flavour. I'm assuming that density and grade would be full points or none because they are either correct or not, leaving flavour and clarity as variables. Is that about right or does it work differently?

- Bryan

[ennismaple]

Bryan,

Density - 30%, 66.0 Brix = 25 points, add 1 point for each 1/10 until 30 points for 66.5 to 67.5 Brix, Subtract 1 point from 67.6 to 68.0 Brix (= 25 points), 68.1+ Brix = 15 points

Colour - 25%, Full marks for best colour in class, subtract 1.0 for each gradation in colour

Flavour - 30%, Full marks for best flavour, subtract 1.0 for 2nd best and so on

Clarity - 15%, Full marks for best crystal clear, subtract 1.0 for 2nd best and so on

[Thad Blaisdell]

I dont understand the points for color. If it is Medium its Medium. Are they looking for the lightest possible medium. or dead center of the scale?

[BryanEx]

I dont understand the points for color. If it is Medium its Medium. Are they looking for the lightest possible medium. or dead center of the scale?

I'll second that question. I'm sure I'll have a better understanding of exactly what I'm trying to achieve after being through a few judgings.