Fruit & Vegetables & Herbs – Narrogin Agricultural Society

SECTION FV - Fruit & Vegetables & Herbs

Class - Fruit & Vegetables

Any vegetable in season—grown by self
Any fruit in season—grown by self

Class - Herbs

Any herbs in season—grown by self

Conditions

All exhibits must be grown by exhibitor
All root vegetables to be washed and have some tops
All bunches to be tied
Vegetables to be placed on a white paper plate in a plastic bag can be collected from show office
Stalk vegetables and herbs must be standing in a clear jar provided by the exhibitor. (Stewardswill fill with water when placed on tables)

Judging Criteria

Judges will evaluate the overall quality and condition of the fruits and vegetables, considering factors such as freshness, ripeness, uniformity in size and shape, absence of blemishes or damage, and adherence to maturity standards.
The size and appearance of the produce will be assessed. Entries that exhibit optimal size for their variety, attractive coloration, firmness, and overall visual appeal .
For edible entries, judges will taste and assess the flavour, sweetness, texture, and aroma of the fruits and vegetables. Quality produce should have excellent taste characteristics, whether it’s sweetness in fruits or freshness in vegetables.
The variety and range of fruits and vegetables presented will be considered. Entries that showcase a diverse selection of different types, varieties, and colours .
Judges will look for uniformity and consistency within each category of fruits or vegetables. This includes uniform size, shape, colour, and ripeness across multiple entries of the same variety.
The cultivation and care practices used to grow the produce will be evaluated. Entries that demonstrate good agricultural practices, such as proper fertilisation, irrigation, pest control, and harvesting techniques.
The presentation of the fruits and vegetables is important. Judges may consider factors such as cleanliness, arrangement in display baskets or trays, labelling (if applicable), and overall attractiveness of the display.
Entries that include specialty or unusual varieties of fruits and vegetables, heirloom varieties, or locally adapted cultivars may receive recognition for their uniqueness and contribution to biodiversity.
If applicable, judges may consider the sustainability practices used in growing the produce, such as organic farming methods, water conservation, use of renewable resources, and efforts to minimize environmental impact.
Judges will consider the overall impression of the fruit and vegetable display, taking into account all the above criteria to determine how well-rounded, diverse, and high-quality the entries are compared to others.

SECTION FV - Fruit & Vegetables & Herbs

Class - Fruit & Vegetables

Any vegetable in season—grown by self

Any fruit in season—grown by self

Class - Herbs

Any herbs in season—grown by self

Conditions

All exhibits must be grown by exhibitor

All root vegetables to be washed and have some tops

All bunches to be tied

Vegetables to be placed on a white paper plate in a plastic bag can be collected from show office

Stalk vegetables and herbs must be standing in a clear jar provided by the exhibitor. (Stewardswill fill with water when placed on tables)

Judging Criteria

Judges will evaluate the overall quality and condition of the fruits and vegetables, considering factors such as freshness, ripeness, uniformity in size and shape, absence of blemishes or damage, and adherence to maturity standards.

The size and appearance of the produce will be assessed. Entries that exhibit optimal size for their variety, attractive coloration, firmness, and overall visual appeal .

For edible entries, judges will taste and assess the flavour, sweetness, texture, and aroma of the fruits and vegetables. Quality produce should have excellent taste characteristics, whether it’s sweetness in fruits or freshness in vegetables.

The variety and range of fruits and vegetables presented will be considered. Entries that showcase a diverse selection of different types, varieties, and colours .

Judges will look for uniformity and consistency within each category of fruits or vegetables. This includes uniform size, shape, colour, and ripeness across multiple entries of the same variety.

The cultivation and care practices used to grow the produce will be evaluated. Entries that demonstrate good agricultural practices, such as proper fertilisation, irrigation, pest control, and harvesting techniques.

The presentation of the fruits and vegetables is important. Judges may consider factors such as cleanliness, arrangement in display baskets or trays, labelling (if applicable), and overall attractiveness of the display.

Entries that include specialty or unusual varieties of fruits and vegetables, heirloom varieties, or locally adapted cultivars may receive recognition for their uniqueness and contribution to biodiversity.

If applicable, judges may consider the sustainability practices used in growing the produce, such as organic farming methods, water conservation, use of renewable resources, and efforts to minimize environmental impact.

Judges will consider the overall impression of the fruit and vegetable display, taking into account all the above criteria to determine how well-rounded, diverse, and high-quality the entries are compared to others.

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