JUDGING HONEY
Judging honey is not like evaluating other agricultural commodities. Honey is a product that is infinitely
variable. Typical judging in a show involves 6 categories (with points), i.e.:
1. Container: appearance (10)
2. Density (20)
3. Freedom from crystals (10)
4. Cleanliness and freedom from foam (30)
5. Flavor (20)
6. Accuracy of filling (10)
Density is perhaps the most objective measurement of the above criteria. It is measured with a
refractometer and numbers can be assigned with accuracy. The rest of the judging categories are
extremely subjective.
Density: Controversy enters if a sliding point scale is used for moisture between 18.6% and 16% (such
as: below 16-16.5% = 20 pts, 16.6-16.9=19 pts, 17-17.5 = 18 points, 17.6-17.9 = 17 points and 1818.6=16 points). Above 18.6=disqualify – this is severe and begs the question does the consumer want
16% moisture honey (very thick spoons stay upright in 16% honey versus 18.6% - which at least flows).
Disqualification is severe too – sometimes >18.6 given 15 points which in competitive show is “fatal” for
1st or 2nd placement.
Container appearance: Usually applies when entry is 3 or more jars, sections etc. Judges look for sticky
jars, beeswax on bottom of jar and with multiple entries uniformity. Some judges go so far as to look for
fingerprints or jar imperfections (which means show personnel have to handle entries without using their
hands (lift by lid) – I know this sounds ridiculous but highly competitive shows do this!)
Freedom from crystals: If jar is examined with polariscope this is easy to determine – transmitted light
(all judged uniformly with same flashlight) less so. What becomes controversial is how many crystals
constitute less than perfect 10 score of 9 or 8 or 5.
Cleanliness: The most judging points because this is the category that beekeeper has MOST CONTROL
over in packing a jar of honey. Start at lid (contestants often change lid just before submitting entry – you
will be amazed how many “dirt specs” show up on jar lid (not of Supermarket honey because it has been
filtered but of your own honey), foam (air bubbles settle to top), look at light reflected off top of liquid
(then decide if you want to eat the contents), floaters, wax, and clarity (a polariscope helps see all of this).
All highly subjective – some shows break down foam=5 points, dirt spec=5 points etc.
Flavor: The ONLY reason to taste honey in judging is to detect fermentation and off flavors from heating
– individual preferences should NEVER come into account – but human nature, being what it is…
Accuracy of filling: There is a little “tool” to use to determine if proper headroom – otherwise you
should not see honey below the treads.
Honey standards: There is no Federal Standard for Honey in US. Voluntary standards have been written
only for extracted honey. The latest standards were established May 23, 1985 but were removed in 1995,
as part of a major revision of voluntary grade standards. They were never required, merely voluntary. The
publication by Malcolm T. Sanford ENY-129 from University of Florida (last revised in 2003) has the
full language of these rescinded standards – they include some definitions and long explanation/definition
of grades A, B and C honey – standards which are not used. Recently OR and a number of states have
developed standards for their own states, after the National Beekeeping Associations failed to persuade
federal authorities to develop a national standard (as exists for a number of countries). This activity has
generated some recent controversy (and at least one court case in Florida) mainly because of language
related to permitting pollen grains in honey. Commercial filtering removes pollen, which while useful to
identify floral source, is considered by some as a contaminant of extracted honey.
Show stewardship: Shows should have someone to take entries, do the paperwork and publish the
information and judging standards. When accepting entries, the show steward handling entries to
preserve their show worthiness (he/she should be wearing clean gloves) determines color class for
extracted honey, the suitability of container (competitive shows for example may specify queenright glass
jars and entries brought in any other container will NOT be accepted (even plastic queenline jars may be
rejected if show rules so state), give entry numbers, arrange the honey for judging, serve as technical
person for judges, supply judges with tools (refractometer, polariscope, bottle opener if wine is to be
judged, a room free of spectators for judging, etc.) and then arrange for the ribbons and ultimate display
of the show (and may even arrange security – to avoid people “borrowing” winning entries or pick them
up to ‘admire’ them
Training judges: Judges can be trained to use refractometer, polariscope, make subjective decisions, etc.
It is critical that they recognize, from training samples, fermented and burned honey. Only U.S. training I
am aware of was a series of judging workshops I conducted in MD and DE, plus some individual
instruction offered in No Carolina and at Cornell. Recently in GA and FL, the UK (Welsh) judging
certification has been offered and several individuals have received such certification. The Welsh course
requires course instruction, 2 tests, plus 2 years of apprentice activity with a mentor. Several certified
Welsh judges have been trained, including Trevor Riches of Oregon who completed his certification in
2015.
There are unfortunately few income opportunities with all of this – England and Ireland justify paying my
travel to their meetings both on basis of my judging and speaking – but that is merely travel
reimbursement. Big shows in east pay travel (Penn Farm Show, first week of January (when they almost
“promise” a major snowstorm) and NJ (now held in Atlantic City casino) are two. NY, MD, NE Expo,
NC, GA, FL, SC all still have big honey shows where “outside” judges get travel and sometimes a small
honorarium. Individuals trained as show judges become superb exhibitors and are well-qualified to speak
about honey and honey quality at meetings and courses.
Dewey M. Caron 2012, revised 2015