What Makes a Blue Ribbon Winner...and Who’s to Judge?

What Makes a Blue Ribbon Winner...and Who’s to Judge?

At the Iowa State Fair last weekend, I spent much time at tables heavy with ribbon-winning fruits and vegetables in multiple categories. I was fascinated. What can be the criteria for making the selections, I wondered, recognizing in my vast ignorance that such criteria must exist, and are probably written down (at least some of them, I have to suppose) though I have no idea what such agricultural arcana must be like.

Consider this bunch of garlic.



From Erik Francois of Des Moines, this garlic won the blue ribbon in its category (Root Vegetables) and it won the Overall Winner in Ag and Hort Crops (I think that’s like Best of Show). My understanding is that this garlic was not tasted (unlike the pies and casseroles and other cooked food contestants), so my understanding (and I’m hoping someone will enlighten me if I’m wrong here) is that the winning decision was based on aesthetics alone (how it looks, how it feels, maybe how it smells?).

Or check out this winner in the Feed Corn category:



I can't imagine what subtle eye discerns the differences among myriad cobs that all seem pretty much alike.

Consider the challenges of judging jars of beans. How can one make fine distinctions between, say, a third place and a fourth place winner (and some of these categories had up to seven ribbon winners)?



And what in the name of Demeter can be the criteria that come into play when assessing the arrangement of agricultural products in these Joseph Cornell-like frames?



Anyway, food judging done independently of taste is alien territory to me. I did some quick searches but have yet to find a “handbook” of judging criteria for state fair competitions like this. It’s very possible that the general principles employed vary a lot based on the individuals who are actually called upon to be judge in what may be world’s slowest moving (and yet oddly tense and subtly suspenseful) spectator sport.

All blue ribbon submissions can be submitted to me for, em... testing. And judging. I regret that entries will not be returned.

Hi,

I have judged 4-H projects at the Lake County Fair. Each project submitted by a child is judged against project goals. If they meet all the criteria, they receive a blue ribbon. They need a little improvement, red ribbon. The option to offer a white ribbon for needs substantial improvement is at the option of the judge.

All blue ribbon projects in a class (jelly for example) are compared, judged and ranked. All those that ranked first are compared to other classes (jelly, jam and other canned goods) in a subsection, to determine a champion. All culinary champions (cakes, preserved goods, baked goods) are compared and ranked for Grand Champion and Best of Show.

I have been judging heirloom recipes for Greater Midwest Foodways Alliance for the last two years. The rules of engagement were written by me. I do a modified 4-H by comparing like goods (desserts, entrees, soups et al) to get a sense of ranking. We then sit down to discuss the overall picture to figure out winners.

For each class of entries from AG to crafts to animal husbandry, there are premium books that spell out the rules. You can find them on the State Fair websites.

Regards,

Hi,

Here is a web page with a drop down menu of the various departments to read through the Iowa State Fair's premium books.

Regards,

Thanks, C2. I knew you'd know about this.