Well, it is county fair time in Kansas. Most judges consider the following factors. Some assign points for each and record them on a scorecard. Others keep score mentally while evaluating the specimens. Entries are judged on the following factors, from the most to the least important.
Individual Entries Condition – Free from disease, insect or mechanical damage, or similar types of problems, including dirt or stains. (30%)
Quality – Exhibits that are at the peak of perfection for eating. Specimens should be crisp, firm, mature but not overripe, and flavorful. (25%)
Uniformity – Uniform in size, shape and color. Attractiveness of an exhibit is enhanced by all specimens being uniform. (20%)
Typical of variety – Specimens should be typical of the type and variety of vegetable and fruit. Avoid unusual or atypical exhibits for show purposes. (15%)
Size – Size of specimens should conform to market demands. In general, very large specimens may be undesirable because they are not as tender or flavorful as medium-sized specimens. Do not select specimens based on size alone. (10%)
Good luck with your fair entries! For more information please see this link: C405 Exhibiting Fruits and Vegetables (ksu.edu)
