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DIVISION – BEEKEEPING
OBJECTIVES
Members will learn about bees, bee products, hives and basic beekeeping technique
REQUIREMENTS FOR PROJECT COMPETITION
· Members will attend 70% of club meetings, have dues paid in full and give a short presentation.
· Members and adults must help club fund raising (if applicable) and 4H fair booth.
· All projects are responsibility of member, the 4H or its volunteers are not responsible for lost or damaged entries.
RULES FOR EXHIBITION
1. Members must be registered by April 1st to compete.
2. Members must manage their own hive by June 10 (for entries in class 1 through 9)
3. Deadline for fair entries, record book and other items relating to the competition is the Sunday before the fair starts.
4. Members may enter only one entry in each exhibition class.
5. Members must track and log the progress of their hive in their record book.
6. No honey or product shall be accepted from diseased hives
7. Hives must be registered and maintained in accordance with state and local laws.
8. Members and volunteers are asked to wear white, green (without writing or graphics) or 4-H shirts while at the Fair
9. Each entry must be labeled with member name, age and club.
CLASSES
The Division Chairperson has the authority to add, delete and/or combine classes in accordance with the number of entries or unforeseen circumstances.
Extracted Honey Division
- All entries should be in glass Queenline or Gamber Classic honey jars.
- Water content above 18.6% will be disqualified
- Honey must be made by member’s hive.
- Honey should be submitted in 1lb jars; 1st & 2nd year members may submit any size.
Class 1 Light Class 2 Light Amber Class 3 Amber Class 4 Dark
Honey Comb/Spreads Division
Class 5 Sections - One box or round section or cut comb
Class 6 Creamed Honey - One cylindrical or square, clear glass or plastic 16 oz. jars
- May use up to 20% purchased starter creamed honey, 80% of honey must be from members hive.
Class 7 Chunk Honey - One cylindrical or square, clear glass or plastic 16 oz. jars
Class 8 Frame of Honey
- One frame of capped honey (wooden or plastic).
- Honey & comb must be made by member’s hive. Frame removal date should be noted in log.
Beeswax Division
Class 9 Beeswax
- Single block - 1lb (1st year members may submit a sample of at least 2 oz)
- Must use wax from member’s hive
Class 10 Jar Candle
- One beeswax candle in a glass jar
Class 11 Taper Candles
- One pair, poured or dipped, pure beeswax (6”, 8”, 10”or 12”)
Class 12 Votive
- One pair molded pure beeswax candle
Class 13 Novelty beeswax
- A single or coordinated set of any size, shape pure beeswax
- No wicks & less than 2 lbs.
Class 14 Novelty Candles
- A single or coordinated set, any size, any shape, and pure beeswax
- Must have a wick, less than 2 lbs. May be decorated or painted
Cosmetics Division
- Submit with recipe- recipe must contain beeswax
Class 15 Hand Cream/lotion
- One Jar ~2oz - 4oz
Class 16 Soap Bars
- Three bars 2-4 oz. each
Class 17 Lip Balm
- Three jars, tins or tubes at least .25 oz. each
Class 18 Saddle Soap or Leather Polish - One 2 to 8oz jar or tin
Prepared Food Division
- Pre-register at the last club meeting in July with a typed recipe
- Bring entry to the 4-H Center for judging on Sat. August 1, 10am.
- At the competition entries must be submitted with 3 typed copies of the recipe.
- Entries must be submitted / served in dishware suitable for sampling.
Class 19 Baked Good
- Recipe must use 3 tablespoons of honey.
Class 20 Grilled / Roasted / Seared or Smoked Food
- Honey must be used as a glaze or in the marinade.
- Meat not required, may use vegetable or fruit as primary ingredient.
Class 21 Non-cooked food (Example Salad with honey in dressing)
Class 22 Beverage (Nonalcoholic)
- Recipe must have ½ tablespoon per 12oz serving
Display Division
Class 23 Photos
- Must relate to beekeeping; can be close-up, scenic or a portrait.
- Entries must be a set of 6 to 8 pictures 5”x7” or 8x10”
- Entries must be displayed in a notebook or photo book.
- Entries must be taken by the member or have the member in the photo.
- Each photo must be labeled with the date taken and type of camera.
Class 24 Poster or Collage
- Must relate to beekeeping and show a theme or primary topic.
- The topic must be clear and educational, no larger than 32”x42”
Class 25 Entomology - Display Mounted Bees
- Three worker and three drone honey bees mounted on pins, displayed in a frame hook for hanging.
- Label each bee’s breed (stock), coloration, date collected, and size
- Must preserve and mount bees for entomology display (wings should be spread)
Class 26 Essay Contest - Essays are due January 14th 2010.
- Topic is announced by Nov. 1st (2010 Topic - Is My Community Honey Bee-Friendly?)
- Essay must be: 12pt typed on white paper, write on designated subject, cite sources of facts, have 750 to 1000 words, include a brief bio of the author (date of birth, gender, mailing address, and telephone). Word count does not include citations.
- Score based on scope of research, accuracy, creativity, conciseness, and logical topic development.
AWARDS
Rosettes will be awarded to 1st, 2nd, and 3rd. Other entries receive Danish ribbons.
Extracted Honey Division
Class 1 Light, Class 2 Light Amber, Class 3 Amber, Class 4 Dark
Item: Points: Comments:
Water Density 20 Above 18.6% will be disqualified
Below 15.5% will be docked .5 pts / percent (%)
Absence of Crystals 15
Cleanliness (Total 30)
Without Lint 7
Without Dirt 10
Without Wax 7
Without Foam 6
Flavor 20
Container Appearance 15
Honey Comb/Spreads Division (Advanced Members)
Class 5 Sections - One box or round section or cut comb
Item: Points: Comments:
Neatness 20 Absent for excess liquid honey
Uniform Cut
Absence of: (Total 20)
Watery capping – 7
Uncapped cells – 7
Pollen – 6
Cleanliness of Products (Total 20)
Absence of travel stains – 7
Crushed wax – 7
Crystallization – 6
Uniformity of Appearance (Total 15)
Color of honey – 5
Capping structure – 5
Thickness of comb – 5
Uniformity - weight 25
Class 6 Creamed Honey - One cylindrical or square, clear glass or plastic 16 oz. jars
Item: Points: Comments:
Fineness of crystals 30
Uniformity 25 Should show some firmness
Cleanliness 20 Should be free from foam
Flavor 15 Should spread smoothly
Accuracy of filling 10
Class 7 Chunk Honey - One cylindrical or square, clear glass or plastic 16 oz. jars
Item: Points: Comments:
Neatness 20
Uniformity (Total 20)
Color – 5
Capping Structure - 5
Thickness of comb – 5
Edges - 5 - for ragged edges
Cleanliness (Total 20)
Absence of travel stains – 4
Foreign matter – 4
Wax flakes – 4
Foam – 4
Crystallization – 4
Density and flavor 20 -above 18.5% water will be disqualified
Class 8 Frame of Honey
Item: Points: Comments:
Uniformity 30
Absence of uncapped 10
Uniform Color 15
Lightness of wax 5
Absence of watery capping 10
Cleanliness 20
Free from granulation 5
Free from pollen 5
Class 9 Bee Pollen
Item: Points: Comments:
Cleanliness 30
Dry 25
Color 20
Aroma 15
Taste 10
Class 10 Beeswax, Class 11 Taper Candles, Class 12 Votive Candle
Item: Points: Comments:
Cleanliness 35 Free from debris and cloudiness
Uniformity 20 Smooth and even consistency
Color 15 Even light transparency
Aroma 15
Absence of cracks 15
Class 13 Novelty beeswax, Class 14 Novelty Candles
Item: Points: Comments:
Cleanliness 20 Free from debris and cloudiness
Originality 15
Uniformity 20 Smooth and even consistency
Color 15 Even light transparency & Color vibrancy
Aroma 15
Absence of cracks 15
Cosmetics Division (Advanced Members)
Class 15 Hand Cream/lotion, Class 17 Lip Balm
Item: Points: Comments:
Scent 20
Packaging 20 Practicality, ease of opening, attractiveness
Appearance 20 Uniformity of cream, pleasing to the eye
Texture 20 Creaminess, uniformity of application.
Absorption 20 Least amount of time to absorb into the skin
No residual stickiness or greasiness
Class 16 Soap Bars
Class 18 Saddle Soap or Leather Polish
Item: Points: Comments:
Scent 20
Packaging 20 Practicality, ease of opening, attractiveness
Appearance 20 Uniformity of cream, pleasing to the eye
Color 20 Attractiveness, color combinations or uniformity
Quality 20 Hardness of Bar, Mildness of Shampoo, not greasy
Prepared Food Division
Class 19 Baked Good (May vary based on item type)
Item: Points: Comments:
Presentation 10 Includes garnishing
External Characteristics 30 or 40 Appearance, Shape, Uniformly cooked (brown) crust
Internal Characteristics 30 or 40 Evenly blended, texture, grain, color, not too dry
Flavor 10 or 20 Not sour / bitter
Recipe 10 Complete ingredients, clear directions, cook time
Should include food groups represented
Class 20 Grilled / Roasted / Seared or Smoked Food,
Class 21 Non-cooked food (Example Salad with honey in dressing),
Class 22 Beverage (Nonalcoholic)
Item: Points: Comments:
Presentation 10 Includes garnishing
Appearance
Attractive 10
Dish size 10 Appropriate for contents, suitable serving dish used
Flavor
Characteristic 10
Not overpowering 10
Ingredients
Proportioned 10 Well proportioned
Texture 10 Suitable texture and properly prepared
Creativity
Imaginative 10 creative uses of ingredients
Ability 10 Performance and interest based on ability
Recipe 10 Complete ingredients, clear directions, cook time
Should include food groups represented
Display Division
Class 23 Photos, Class 24 Poster or Collage
Item: Points: Comments:
Composition 30
Treatment of subject 30
Presentation 25
Clarity 15 Photo Focus, Poster Colorful
Class 25 Display Mounted Bees
Item: Points: Comments:
Craftsmanship 25 Frame and box craftsmanship
Preservation 25 Bees free from Mold / Bacteria / Damage
Presentation 25 Used insect pins, wings spread
Clarity 10 Clear & correct labels
Neat and Clean 10 Dirt and dust free
Item: Points: Comments:
Scope of research 40 Quality and quantity of facts and data
Accuracy 30
Creativity 10
Conciseness 10
Logical topic development 10