Selecting and Preparing Specimens for Exhibit
Quality and Condition
1) Specimens of food crops should be of edible maturity, not overripe, shriveled or wilting.
2) Specimens should be free of injury from disease, insects or mechanical means.
3) Color should be uniform and typical for the product.
4) Specimen shape should be typical of the variety.
Size
When selecting items for display, remember that “bigger is not necessarily better.” Too large may
indicate coarseness and poor quality in some specimens. Medium to slightly above medium is desired.
Specimens should be of marketable size – typical of the variety.
Type
Specimens selected should be typical of the variety. This may be indicated by size, shape and color.
Uniformity
One of the most obvious aspects of a display is uniformity. Uniformity is very important in “blue ribbon”quality exhibits. Specimens should be uniform in size, shape and color as well as in their texture, quality
and degree of maturity.
Size – All specimens in one exhibit should be uniform in size. Specimens should also be of a size typical for the variety – not too large or too small.
Shape – Select the typical shape for which the variety is known. If possible, provide the specimen variety name. If an unusual variety is exhibited, it is recommended that a note describing the variety be placed on the exhibit tag.
Color – Color should be uniform for all specimens. Color should be typical for the variety.
Specimens with more intense or deeper color usually are preferred.
Maturity – Specimens should be at similar stages of maturity. Prime maturity is when the specimen is
at the best stage for eating or storing, as the case may be.
Presentation – Specimens should be presented uniformly. For example, all beans should be lined up
in a uniform manner – stems on one end.
Condition
The condition is a measure of how the crop has been handled.
Freshness – Specimens should be harvested and prepared as close to the exhibiting date as possible to
prevent wilting and shriveling.
Cleanliness – Refer to the Exhibiting Tips section of this booklet for cleaning recommendations for each type of crop. Specimens should be free from soil, dust, and spray residues as well as other
foreign matter, including oils or waxes used as polishing agents. Many vegetables and fruits lose quality if washed. Do not wash specimens for exhibit unless absolutely necessary. Use a very soft
cloth or brush to lightly remove any soil. Washing may remove the desirable waxy “bloom” on some specimens (see below). Washing gives an unnatural “scrubbed” appearance on some specimens. Avoid skinning and bruising specimens when cleaning them. Any dried flowers or blossoms should be removed. of this booklet.
Bloom – Some specimens have a natural waxy coating on the surface. Clean this produce carefully so that the bloom is not removed.
Trimming – Specimens should be neatly and properly trimmed. trimming recommendations listed. At time of harvest, stems and tops should be trimmed longer than recommended; this allows for shrinkage and shriveling. The exhibitor should delay trimming to the recommended length until just before transporting the specimens to the Fair for exhibit. Use a sharp knife or kitchen shears to trim.
Display– Exhibitors are to provide on display of white container. May use plates or bowls may be placed inside a zip lock bag to protect the product until judging can be completed.
