Section E Dairy and Poultry Products

SECTION E

DAIRY & POULTRY PRODUCTS Convener:  Linda Ellstrom 629-3805

CLASS ADULT OR FARM DIVISION

  1. Brown Eggs, 6
  2. White or Cream Eggs, 6
  3. Green or Blue Eggs, 6
  4. Bantam Eggs, 6
  5. Eggs, A.O.V. 6
  6. Largest Chicken Egg, 1
  7. Largest Egg, A.O.V. 1
  8. Soft Goat Cheese, A.V., 250 ml
  9. Hard Goat Cheese, A.V., 250 ml
  10. Soft Cow Cheese, A.V., 250 ml
  11. Hard Cow Cheese, A.V., 250 ml
  12. Herbed Cheese, A.V., 250 ml
  13. Goat’s Milk, 500 ml
  14. Cow’s Milk, 500 ml
  15. Goat Yoghurt, 250 ml
  16. Cow Yoghurt, 250 ml

YOUNG PEOPLE’S DIVISION

  1. White or Cream Eggs, 6
  2. Brown Eggs, 6
  3. Blue or Green Eggs, 6
  4. Largest Chicken Egg, 1
  5. Largest Egg, A.O.V., 1
  6. Soft Goat Cheese, A.V., 250 ml
  7. Hard Goat Cheese, A.V., 250 ml
  8. Soft Cow Cheese, A.V., 250 ml
  9. Hard Cow Cheese, A.V., 250 ml
  10. Goat’s Milk, 500 ml
  11. Cow’s Milk, 500 ml
  12. Yogurt, 250 ml

Judging Standards

In grading eggs, consideration shall be given to uniformity and: Colour .....................................................25% Size and weight ......................................25% Shell factor, as determined by degree of cleanliness and soundness and construction of shell .........................25% Freshness of yolk and white ...................25% In judging dairy products, the following criteria are considered: General appearance ................................30% Internal appearance or texture ................30% Flavour / odour .......................................40% The Otter Bay Marina Trophy for most points in Dairy and Poultry Products Division Classes 1 - 16   Pender Island Realty Limited Trophy For most points in Poultry Sections Young People Combined points from Poultry Section M, Young People’s Division, Classes 16 - 26, and Dairy and Poultry Products Section E, Young People’s Division, Classes 17 - 28