Agriculture Rules & Classes

Department 60, 61, 62, & 63: Agriculture

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Superintendent
Taylor Tuttle, MDA
Jefferson City, MO
573-522-4170

Sections Represented

  • Ham, Bacon and Summer Sausage – Section A
  • Apiculture – Section B
  • Horticulture – Section C
  • Dairy Products – Section D

For judging schedules refer to the individual sections.

Exhibitors must comply with all general rules and regulations and animal health requirements for exhibitors in this premium book. Violation of these rules may result in any or all of the following:

  • Withholding or return of payment for the animal or exhibit, premiums and awards.
  • Suspension from future exhibiting at the Missouri State Fair for a length of time to be determined by the Missouri State Fair Commission or the Director of the Missouri State Fair on behalf of the Commission. Suspensions can be for any length of time and may be permanent.
  • Probationary exhibiting at the Missouri State Fair for a length of time and under such terms and conditions to be determined by the Missouri State Fair Commission or the Director of the Missouri State Fair on behalf of the Commission.
  • Assessment of any other penalty determined by the Missouri State Fair Commission or the Director of the Missouri State Fair on behalf of the Commission.

Total amount offered in this Department ………………………….$6,560.40

Section 60: Hams, Bacon and Summer Sausage

Superintendent
Charles Rosenkrans
Paris, MO
660-327-4727

Judges
Dr. Gregg Rentfrow, Lexington, KY
Dr. Justin Rickard, Heyworth, IL
Kyle Whitaker, Marshfield, MO
Dennis McMillen, Center, MO

Asst. Superintendent
Brad McCord, California, MO
Dennis Noring, Jefferson City, MO
Leslie Rosenkrans, Paris, MO
Aaron Briscoe, Cairo, MO

Judging Program
Country Hams – Wednesday, August 12, 9:00 a.m.
Mild Cured Ham, Bacon, Summer Sausage and Jerky – Thursday, August 13, 10:00 a.m.

Amount offered by Fair in this section…………………………….. $2,441.40

Ham and Bacon Auction Sales

Grand Champion 4-H/FFA Ham, Reserve Grand Champion 4-H/FFA Ham, Grand Champion 4-H/FFA Bacon, and Reserve Champion 4-H/FFA Bacon will become the property of the Missouri State Fair under the following rules, and will be auctioned in a public sale at the Missouri State Fair Sale of Champions.

Plaques will be presented to the winners of the Grand Champion Country Ham, Reserve Grand Champion Country Ham, Grand Champion Slab of Bacon, and Reserve Grand Champion Slab of Bacon.

Rules and Regulations

Entry Fee is: $1 per article/item.

  1. We request exhibits be pre-entered. Forms for pre-entering are on our website. Complete form according to 2026 catalog classifications. We request entries for country hams, mild cured hams, bacon, sausage, snack sticks and jerky must be entered by 5:00 p.m. on July 25. After July 25 a late fee of $10.00 per entry will be charged. All entries must be entered by 12:00 p.m., August 12 with the $10.00 late fee per entry.
  2. A valid entry must include a complete address and social security number of the exhibitor on all entry blanks.
  3. When there is only one (1) exhibit in a class, the exhibitor will receive half of the premium money for the placing awarded by the judge.
  4. The Missouri State Fair does not guarantee premium money, merchandise, prizes or special awards. Because the State Fair Commission is without constitutional or statutory authority to borrow money for its operation, it reserves the right to prorate premium money because of state budget restraints.
  5. Entry tags will be used as claim checks. Entry tags will be mailed when the completed entry blank is received. Entry tags will be returned to enable tagging before exhibits are brought to the Fair. To expedite matters, please have entry tags completed before arrival at the Fair. Lower part of entry tag is claim check. Blank tags are available on day of accepting exhibits.
  6. All entries must have been hand trimmed and cured by the exhibitor within the state of Missouri.
  7. Rules and regulations of the American Association of Meat Processors (AAMP) will be used as a guideline for judging all classes.
  8. Country Ham entries will be received from 9:00 a.m. to 6:00 p.m., Tuesday, August 11 at the Agriculture Building. Entries close and must be in place by 6:00 p.m., Tuesday, August 11. All other entries close August 12, at 12:00 p.m.
  9. Hams and bacons are not required to be federally inspected to compete in the Ham and Bacon Show. However, only hams and bacons that are federally inspected in origin or curing can compete in the championship classes or be sold.
  10. 4-H/FFA Grand Champion Ham, 4-H/FFA Reserve Grand Champion Ham, 4-H/FFA Grand Champion Bacon, and 4-H/FFA Reserve Champion Bacon will become the property of the Missouri State Fair immediately after judging for sale at the Sale of Champions. They will be auctioned with 70% of the proceeds going to the winning exhibitor, and 30% to the Missouri State Fair Foundation Youth In Agriculture Fund.
  11. When availability of space is a concern, some entries may be released early at the discretion of the show Superintendent.
  12. All exhibits will be released at 6:00 p.m., Sunday, August 23, and must be removed by 8:00 p.m.

Hams

  1. Country hams must not have any extra sirloin chop remaining on the face of the ham, in accordance with the American Association of Meat Processers (AAMP) guidelines. Entries not meeting this requirement may be rejected by the judges.
  2. Hams in Division A consist of hams that have been cured country style.
  3. Ham weights that are accepted are 12 pounds minimum with maximum of 30 pound upper limit.
  4. The first-place ham in Class 1, 2, 3, 4, 5 and 6 will compete for Grand Champion and Reserve Grand Champion ham.
  5. The hams in Class 1 will consist of ham from ham producers curing 25 hams or more per year. The total number of hams entered by a professional producer, his family and his employees shall not exceed 12.
  6. Class 2 will be limited to a person 21 years of age and older, family farming unit or household curing less than 25 hams per year. The number of entries shall not exceed 6 per person.
  7. Hams in Class 3, 4 and 5 must be trimmed and cured by person who is under 21 years of age, this will be strictly enforced. The number of entries shall not exceed 3 per person. Judges’ decision is final.
  8. Hams in youth Classes 3, 4 and 5 will be divided by weight after they are entered into the show by the Superintendent to equalize the class size.
  9. To maximize the child’s learning, members showing in youth classes are encouraged to do their own project work. The parent and child should decide how much the member is able to do on their own, but having someone else totally do the work for the member is inappropriate.
  10. Entries must be in the name of the 4-H and/or FFA member to be eligible for the Best of Missouri Awards and Sale.
  11. Hams in Class 6 consist of hams from a non-profit organization or group. Organization or group examples are: a meat class at a school, 4-H group, FFA Chapter, or Block and Bridle Club. Must have name with entry.
  12. Country hams that have the ball joint exposed will be disqualified.
  13. Only one entry per group or club in Class 6.
  14. Ribbons and trophies presented in Class 6 will be to the organization representing the entry.
  15. A member of a family entering a ham in Class 1 prohibits any other member of his or her family, his or her employees or employees’ families from entering Class 2, 3, 4, 5 or 6.
  16. Commercial hams in class 7 will consist of whole hams with bone in and may not be cut or sliced. Hams shall be cured mildly and may or may not be tenderized. This class is considered to consist principally of pumped hams.
  17. All hams in Class 7 must be inspected either at the origin or at the end of processing. Verification of inspection should be available upon request.
  18. Entries in Class 7 will become temporary property of the Missouri State Fair. Hams in Class 7 will be donated to a non-profit, charitable organization. Items left after 9:30 a.m. on Monday, August 24, will be donated. This year’s recipient is the Samaritan Center, Jefferson City, MO.
  19. In Class 7 the total number of hams entered by a producer, his family and his employees shall not exceed 6.
  20. Plaques will be awarded for Grand and Reserve Grand Champions.

Bacon

  1. The number of bacon slabs entered in class 8 shall not exceed a total of 4 entries per person, a professional producer, his family and his employees, will be limited to a person 21 years of age and older.
  2. The number of bacon slabs entered in class 9,10 & 11 shall not exceed a total of 3 entries per person, and must be cured by a person who is under 21 years of age.
  3. Bacon must have a length of 20” and width of 8”, with a minimum weight of 6 ½ pounds.
  4. For judging purposes, bacons entered in this division will be cut and tasted under rules of the American Association of Meat Processors (AAMP). All bacons must have the diaphragm muscle attached in both youth and open bacon classes.
  5. No specialty or flavored bacons will be accepted.
  6. Bacons in Division C, consist of bacons that have been dry hand cured.
  7. Bacons in youth classes 9,10 & 11 will be divided by weight after they are entered into the show by the Superintendent, to equalize the class size.
  8. Plaques will be awarded to the Grand and Reserve Grand Champions.

Flavored Bacon Contest

  1. Flavored Bacon Contest – this is not a class
  2. Event will be the first Sunday of the fair, August 16 at 4:00 p.m. in the Agriculture Building
  3. First Place Prize $500.00, Second Place Prize $300.00, Third Place Prize $200.00
  4. There will be 7 judges; 2 Professional, 2 Celebrity and 3 from the General Fair Public.
  5. Entrants are required to submit one, 1 pound package of sliced bacon per entry. Slices must be 8 inches long and can be 1/8 or more inches thick.
  6. Entries can be cured, but the ingredients must be wholesome
  7. Each entry must be vacuum packed
  8. Entry fee will be $10.00 per entry
  9. Two entries per person- locker operator, or locker associates or any adult Missouri resident can participate. Youth, 4-H and FFA members not allowed to enter this contest.
  10. Each entry will have an official entry number- not a visible name.
  11. Entries can be made at the same time as other entries for the regular meat shows or they can be entered between 11:00 a.m. and 2:00 p.m. on the day of the contest in the Agriculture Building. Entries can be delivered by another person or courier.
  12. The entries will be cooked by a microwave at the time of the contest.
  13. This will be an eating and tasting contest for the judges, but we want a marketable product.
  14. Judges score cards will have the following criteria: eye appeal, outside color, inside color, aroma, fat to lean, palatability and marketability to assist them in determining a score.
  15. Scores for each criteria will be totaled for the final entry score.
  16. Judges can review their scorecards and use consensus to select winners. Judges decisions will be final. Judges must be 21 years of age or older.
  17. After results are tallied, the winners will be announced as the Best Flavored Bacon in Missouri.

Sausage

  1. The number of sausage sticks entered in Class 12 shall be limited to two per person and not more than 4 per professional producer, his family and his employees.
  2. All entries in Class 12 become the property of the Missouri Department of Agriculture.
  3. Entries in Class 12 shall be required to be packed in casing. Logos on the casings will be permitted.
  4. Entries must have clear casing.
  5. Plaques will be awarded to the Grand and Reserve Grand Champion in Class 12, Summer Sausage.

Snack Sticks and Jerky Treats

  1. Meat snack sticks must consist of portion of beef, pork, buffalo, lamb, veal, poultry, seafood or any combination of the above. Product may be skinless or manufactured in an eatable casing, should not require refrigeration and should be ready to eat. Shall not be less than 1/2 pound per entry. No more than two (2) entries per person and not more than four (4) entries per professional producer, his family and his employees.
  2. Jerky treats must be ground and formed. Weight not less than 1/4 pound per entry. Must be processed to not require refrigeration and may be eaten without further processing. The number of entries are two (2) per person and not more than four (4) per professional producers, his family and his employees.
  3. Plaques will be awarded to the Grand and Reserve Grand Champion in Class 13, Snack Sticks and Class 14 Jerky Treats.

Whole Muscle Jerky Treats

  1. Whole muscle jerky must be formed from 1 whole piece of beef, pork or poultry. Jerky must not be ground and formed. Jerky must be processed to not require refrigeration. Shall not be less than 1/4 pound per entry. Product may be seasoned according to discretion of entrant. Product must be processed to have a moisture to protein ratio (MRP) of 0.75:1.0 or less. No more than two (2) entries per person and not more than four (4) entries per professional producer, his family and his employees.
  2. Plaques will be awarded to the Grand and Reserve Grand Champion in Class 15, Whole Muscle Jerky.

Premiums by Division and Class

Division A

  • Class 1 Commercial Class
  • Class 2 Non-Commercial Class
  • Class 3 Youth Class (Light weight)
  • Class 4 Youth Class (Medium weight)
  • Class 5 Youth Class (Heavy weight)
  • Class 6 Country Ham-Group Competition

Placing

  • 1st place: $45
  • 2nd place: $35
  • 3rd place: $25
  • 4th place: $20
  • 5th place: $18
  • 6th place: $15
  • 7th place: $14
  • 8th place: $13
  • 9th place: $12
  • 10th place: $11
  • 11th place: $11
  • 12th place: $10
  • 13th place: $10
  • 14th place: $9
  • 15th place: $9

Division B

  • Class 7 Mild Cured, Commercial Style Ham

Placing

  • 1st place: $40
  • 2nd place: $30
  • 3rd place: $20
  • 4th place: $18
  • 5th place: $15
  • 6th place: $14
  • 7th place: $12
  • 8th place: $11
  • 9th place: $10
  • 10th place: $9
  • Champion Commercial Style Ham: $25

Division C

  • Class 8 Slab of Bacon
  • Class 9 Youth Slab of Bacon (Light weight)
  • Class 10 Youth Slab of Bacon (Medium weight)
  • Class 11 Youth Slab of Bacon (Heavy weight)

Placing

  • 1st place: $35
  • 2nd place: $25
  • 3rd place: $20
  • 4th place: $15
  • 5th place: $12
  • 6th place: $11
  • 7th place: $10
  • 8th place: $9
  • 9th place: $8
  • 10th place: $8
  • 11th place: $7
  • 12th place: $7

Division D

  • Class 12 Summer Sausage, Cooked

Placing

  • 1st place: $16
  • 2nd place: $13
  • 3rd place: $12
  • 4th place: $10
  • 5th place: $8

Division E

  • Class 13 Snack Sticks
  • Class 14 Jerky Treats
  • Class 15 Whole Muscle Jerky Treats

Placing

  • 1st place: $14
  • 2nd place: $12
  • 3rd place: $11
  • 4th place: $9
  • 5th place: $7

Section 61: Apiculture

Superintendent
Rosalee Knipp
Jefferson City, MO
573-751-5505

Asst. Superintendent
Tammie Bishop
Jefferson City, MO

Judge
Warren Nelson
Lincoln, NE

Amount offered by Fair in this Section ……………………………………$867

Judging Program
Tuesday, August 11, 9:00 a.m.

Rules and Regulations

Entry Fee is: $1 per article/item.

  1. Exhibits that are to be shipped must be on the grounds no later than 3:00 p.m., August 10. Exhibits will be received from 8:00 a.m. to 5:00 p.m., Monday, August 10 at the Agriculture Building. Entries close and must be in place by 5:00 p.m.
  2. No entries will be accepted after August 10.
  3. When there is only one (1) exhibit in a class, the exhibitor will receive half of the premium money for the placing awarded by the judge.
  4. The Missouri State Fair does not guarantee premium money, merchandise, prizes or special awards. Because the State Fair Commission is without constitutional or statutory authority to borrow money for its operation, it reserves the right to prorate premium money because of state budget restraints.
  5. All exhibits must have been produced in a Missouri apiary of the exhibitor since the 2025 Fair. Dark honey may be a 2025 product but produced since the 2025 Fair. All exhibits must be under the direct management of the exhibitor. Premiums will be paid to Missouri exhibitors only.
  6. No two exhibits of the same class shall be made by the same person or any member of his or her family, or from the same apiary. In the case of a company or partnership, the exhibits shall be entered in the name of the firm or company.
  7. A class tag must be on each entry.
  8. Shallow Frame, Brood Frame, Cut and Section Comb honey should not be covered by an opaque covering on either side.
  9. The color for the extracted honey will be measured using the Jack’s Scale honey color grader. One will be available at check in for use.
  10. Exhibitors will not be allowed to rearrange or remove any part of their exhibit except bees, which may be removed periodically to permit flight.
  11. The judge will prepare a score card for each exhibitor in each class in both divisions for the purpose of helping the exhibitor improve his or her exhibit.
  12. The moisture tester used for the honey contest will be inspected and verified for accuracy by the Missouri State Entomologist prior to the start of judging.
  13. Entries will be released at 6:00 p.m., Sunday, August 23, and must be claimed by 8:00 p.m., August 23, or they will be forfeited to the Fair management.

Division A: Bee Culture

Amount offered in this Division by State Fair ………………………….$465

Specials: A Grand Champion Ribbon and $20 will be awarded to the outstanding exhibitor in Division A who has won the most premium money. In the event of a tie the Grand Champion Ribbon and money will be awarded to the exhibitor who has won the most blue ribbons. Further ties will be broken by proceeding to the next lower ribbon until a winner is determined.

Honey

Individual Classes

  • 1. Cut comb honey in plastic boxes, all sides visible. Three packages of approximately one pound.
    • $12 $9 $8 $7
  • 2. Round comb honey, three packages, with top and bottom of comb visible.
    • $12 $9 $8 $7
  • 3. Light bulk comb honey, three 2- or 2 1/2- pound jars
    • $12 $9 $8 $7
  • 4. Light extracted honey, three 1- pound queen lined jars
    • $16 $12 $10 $8 $7 $6
  • 5. Amber extracted honey, three 1- pound queen lined jars
    • $16 $12 $10 $8 $7 $6
  • 6. Dark extracted honey, three 1- pound queen lined jars
    • $16 $12 $10 $8 $7 $6
  • 7. Sealed honey, white, brood size frame (9 1/8″ x 17″)
    • $12 $9 $8 $7
  • 8. Sealed honey, white, shallow-depth honey frame (5 3/8″ or 6 1/4″ x 17″)
    • $12 $9 $8 $7
  • 9. Candied honey, three 1-pound jars, produced since last year’s Fair.
    • $12 $9 $8 $7

Help us celebrate America 250 and the Missouri State Fair theme, “Show-Me Stars & Stripes” by creating patriotic exhibits and displays. Special rosettes will be awarded for Patriotic Spirit!

Bees and Beeswax

  • 10. Yellow beeswax, approximately 3-pound cake not over one year old
    • $12 $9 $8 $7
  • 11. Queen and her bees, with emerging brood, in one-frame observation hive. One 5 3/8″ or 6 1/4″ frame of honey permitted above bees if desired. Identification of Race preferred.
    • $12 $9 $8 $7

Division B: Apicultural Products

Amount offered in this Division by State Fair ……………………………$81

  • 12. Art designs in beeswax, items are of molded or sculptured bees wax. Minimum total weight must exceed 1 pound.
    • $16 $12 $10 $7
  • 13. Beeswax Candles, six candles that are either molded or dipped. Minimum length of 10 inches.
    • $12 $9 $8 $7

Division C: Honey-Group Competition

Amount offered in this Division by State Fair ………………………….$321

Any Missouri local beekeeping association may exhibit in any one or all classes listed below. All entries will be governed by the same rules as apply to individual competition. However, premium money will be paid to the local beekeeping association responsible for the entry, and ribbons will be awarded to the individual preparing the entry. Only one entry per class per individual will be permitted; however, other individuals may enter the same class from the same local association. A Grand Champion Ribbon and $20 will be awarded to the association winning the largest amount of premium money in Division C. In the event of a tie the Grand Champion Ribbon and money will be awarded to the association that has won the most blue ribbons. Further ties will be broken by proceeding to the next lower ribbon until a winner is determined.

Note: Entries under group competition will not be competing against individual entries.

  • 14. Cut comb honey in plastic boxes, all sides visible. Three packages of approximately one pound.
    • $12 $9 $8 $7
  • 15. Round comb honey, three packages, with top and bottom of comb visible.
    • $12 $9 $8 $7
  • 16. Light bulk comb honey, three 2- or 2 1/2- pound jars
    • $12 $9 $8 $7
  • 17. Light extracted honey, three 1- pound queen lined jars
    • $16 $12 $10 $8 $7 $6
  • 18. Amber extracted honey, three 1- pound queen lined jars
    • $16 $12 $10 $8 $7 $6
  • 19. Dark extracted honey, three 1- pound queen lined jars
    • $16 $12 $10 $8 $7 $6
  • 20. Yellow beeswax, approximately 3- pound cake not over 1 year old
    • $12 $9 $8 $7

Score Sheet for Judging Apiary Products: Extracted Honey

(Classes 4, 5, 6, 17, 18 and 19)

  1. Degree of Density…………………………………………………………. 20 points
    • 18.7% or higher ……………………………………………………………… 0 points
    • 18.5-18.6……………………………………………………………………….. 6 points
    • 18.3-18.4……………………………………………………………………….. 8 points
    • 18.1-18.2……………………………………………………………………….. 9 points
    • 17.9-18.0……………………………………………………………………… 10 points
    • 17.7-17.8……………………………………………………………………….11 points
    • 17.5-17.6……………………………………………………………………… 12 points
    • 17.3-17.4……………………………………………………………………… 13 points
    • 17.1-17.2……………………………………………………………………… 14 points
    • 16.9-17.0……………………………………………………………………… 15 points
    • 16.7-16.8……………………………………………………………………… 16 points
    • 16.5-16.6……………………………………………………………………… 17 points
    • 16.3-16.4……………………………………………………………………… 18 points
    • 16.1-16.2……………………………………………………………………… 19 points
    • 16.0% or less ……………………………………………………………….. 20 points
  2. Freedom from crystals…………………………………………………… 10 points
  3. Degree of cleanliness and freedom from foam (clarity) ……… 20 points
  4. Cleanliness and neatness of containers ………………………….. 10 points
  5. Flavor and aroma………………………………………………………….. 20 points
    • Absence of: Off-flavor, overheating and fermentation
  6. Color……………………………………………………………………………. 10 points
    • Light= 0-35, Amber= 36-85 and Dark= 86-140
  7. Appearance and suitability of containers …………………………… 5 points
  8. Accuracy and uniformity of volume ………………………………….. 5 points

Total points possible ……………………………………………………. 100 points

Comb Honey and Sealed Honey Frame

(Classes 1, 2, 7, 8, 14, 15)

  1. Uniformity of appearance/Neatness of cut……………………….. 20 points
    • (Ragged edges, parallel cuts, four-sided cut and uniformity of size of cut) *neatness of cut only applies to classes A1 and C13
  2. Absence of uncapped cells…………………………………………….. 10 points
  3. Uniformity of color…………………………………………………………. 15 points
  4. Absence of watery cappings…………………………………………… 10 points
  5. Cleanliness of section and/or frame (freedom from stain and foreign matter)……………………… 15 points
  6. Freedom from granulation and pollen ……………………………… 5 points
  7. Uniformity of weight ………………………………………………………. 15 points
  8. Total weight of entry………………………………………………………. 10 points

Total points possible ……………………………………………………. 100 points

Bulk Comb Honey

(Classes 3, 16)

  1. Neatness of cut…………………………………………………………….. 15 points
    • Ragged edges, parallel cuts, four-sided cut and uniformity of size of cut
  2. Absence of watery cappings, uncapped cells and pollen cells …………………………………………………………………… 15 points
  3. Cleanliness of product …………………………………………………… 20 points
    • No travel stain, specks of foreign matter, flakes of wax, foam and crystallization
  4. Uniformity of appearance ………………………………………………. 25 points
  5. Density, flavor and appearance of liquid part ……………………. 20 points
    • Density determined as #1 under extracted honey
  6. Uniformity of volume……………………………………………………….. 5 points

Total points possible……………………………………………………. 100 points

Candied Honey

(Class 9)

  1. Appearance, suitability, and uniformity of containers…………. 10 points
  2. Color……………………………………………………………………………. 15 points
  3. Crystallization (texture – smooth and fine)………………………… 20 points
  4. Firmness of set (not runny but spreadable) ……………………… 20 points
  5. Absence of impurities, including froth, no blemishes …………. 10 points
  6. Flavor and aroma………………………………………………………….. 20 points
  7. Uniformity of volume………………………………………………………. 5 points

Total points possible…………………………………………………….. 100 points

Beeswax

(Classes 10, 20)

  1. Color, between straw and canary yellow…………………………. 30 points
    • (undamaged by propolis, iron stain, etc.)
  2. Cleanliness, freedom from surface dirt, honey and impurities……………………………………………………………….. 25 points
  3. Freedom from cracking, shrinkage and marks…………………. 15 points
  4. Aroma …………………………………………………………………………. 15 points
  5. Texture (grain)………………………………………………………………. 15 points

Total points possible ……………………………………………………. 100 points

Bees in Observation Hive

(Class 11)

  1. Bees – uniform color, size and correct type ………………………. 15 points
  2. Queen – age, size, shape, behavior and marking ……………… 20 points
  3. Brood – compact pattern, show all stages ………………………… 20 points
  4. Variety – presence of queen, workers, drones, brood honey, pollen, etc…………………………………………………. 15 points
  5. Cleanliness and suitability of the comb ……………………………. 10 points
  6. Appearance – cleanliness and suitability of observation hive……………………………………………………………. 10 points
  7. Correct number of bees for interest and ease of observation ………………………………………………………………. 10 points

Total points possible ……………………………………………………. 100 points

Art Design in Beeswax

(Class 12)

  1. Color between straw and canary yellow…………………………… 25 points
  2. Cleanliness (free from honey and impurities)……………………. 25 points
  3. Novelty of mold or sculpture…………………………………………… 25 points
  4. Neatness of workmanship ……………………………………………… 25 points

Total points possible ……………………………………………………. 100 points

Beeswax Candles

(Class 13)

  1. Color between straw and canary yellow…………………………… 25 points
  2. Cleanliness (free from honey and impurities)……………………. 25 points
  3. Freedom from cracking, shrinking and marks…………………… 25 points
  4. Neatness of workmanship ……………………………………………… 25 points

Total points possible ……………………………………………………. 100 points

Section 62: Horticulture

Superintendent
Jennifer Kliethermes
Jefferson City, MO
573-751-5611

Judge
University Extension Vegetable Specialist

Judging Program
Wednesday, August 12, 10:00 a.m.

Amount offered by Fair in this Section …………………………………$1,745
Amount offered by Missouri Grown ……………………………………..$1,305
Total Amount offered in this Section…………………………………….$3,050

Rules and Regulations

Entry Fee is: $1 per article/item. Pre-entry is recommended, but not required, by no later than July 25, 2026.

  1. Entries will be received from 10:00 a.m. to 5:00 p.m., Tuesday, August 11, at the Agriculture Building. Entries close August 11 and must be in place by 5:00 p.m. Cash and/or checks only will be accepted at on site registration.
  2. All entries (excluding the largest pumpkin, largest watermelon and largest tomato contest) that do not place 1st or 2nd can be picked up after judging from 2:00 p.m. to 4:00 p.m. on Wednesday, August 12, including all baskets. Fruits and vegetables that are not picked up will be donated to a local food pantry.
  3. The main points to consider in selecting fruits and vegetables for entries or for exhibition are the quality, condition, representativeness and uniformity of the crops. Many people think that the large specimens win the prizes. Except for the “jumbo” classes, this is not the case. Market standards for quality, condition, representativeness and uniformity are far more important. We advise the exhibitor to first select specimens that are as near physically perfect as possible, free from insect and disease injury and high in quality, then choose from this selection those specimens which combine the ideal characteristics of the fruit or vegetable and which are most uniform in size, color and other characteristics. It is highly recommended that exhibitors prepare their vegetables for exhibit as described in the publication MU Guide: Exhibiting and Judging Garden Vegetables, website: https://extension2.missouri.edu/G6230.
  4. Unless otherwise noted, the Fair will furnish the plates and other containers for the fruit and vegetable entries.
  5. Contest officials reserve the right to move entries to the correct class prior to judging if entered incorrectly.
  6. When there is only one (1) exhibit in a class, the exhibitor will receive half of the premium money for the placing awarded by the judge.
  7. The Missouri State Fair does not guarantee premium money, merchandise, prizes or special awards. Because the State Fair Commission is without constitutional or statutory authority to borrow money for its operation, it reserves the right to prorate premium money because of state budget restraints.
  8. The Superintendent shall have the right to remove from exhibition at any time any exhibit or any part thereof which is unsightly.
  9. All exhibits will be released on the final day of the Fair at 6:00 p.m. and must be removed by 7:00 p.m. Any exhibits not claimed by 7:00 p.m. will be forfeited. All awards and ribbons will be mailed to the awardees, unless prearrangements are made with the superintendent.
  10. No loitering is allowed in the entry area. Should an exhibit need to be repositioned or moved, an entrant must receive prior permission by the Horticulture Superintendent. Failure to do so may result in disqualification of the entry.
  11. The variety or cultivar name is encouraged to be displayed with the entry.
  12. Labels will be provided for labeling entries, unless otherwise stated.
  13. The fruits or vegetables must be displayed whole, in a manner which best displays the character of the variety, unless otherwise stated.
  14. Each exhibitor may enter two (2) entries for these classes 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 39, 40, 41, 42, 43, 44 and 45.

Class

  1. Farmers’ Market/Community Garden Harvest Display – Best Harvest Display Garden/Market Items
    • First place: $275, Second place: $200, Third place: $100
      • Display shall include 9 different kinds of vegetable, fruit or value-added items attractively arranged. Value added is defined as a change in the physical state or form of the product (such as making strawberries into jam or milling wheat into flour). Display container and flowers do not count toward one of the nine different item categories. Entries with a lesser number will be disqualified. Exhibitor must supply the basket, or other container. Crops shown must have been grown by a minimum of 3 individuals. No more than 5 varieties of any 1 crop are to be included. For example: Tomatoes constitute only 1 of the 9 kinds of items. The exhibitor may exhibit up to 5 varieties of tomatoes but they will count only as 1 item. The container must hold all the items for the entry; specimens may not overflow to the display table or other places. Entries will be judged 60% on cultural perfection and 40% on creative arrangement.
      • An 8½ x11 flyer, listing items including crop and varieties, growers’ names and farmers’ market or community garden information MUST accompany the container.
      • One entry per farmers’ market or community garden submitted by the farmers’ market manager/community garden leader or designated person with written permission.
      • Displays will be located in the largest veggie exhibiton area. They will no be refrigerated.
  2. Commercial or Market Grower Harvest Display – Best Harvest Display Garden/Market Items.
    • First place: $150, Second place: $100, Third place: $50
      • Display shall include 9 different kinds of vegetable, fruit or value-added items attractively arranged. Value added is defined as a change in the physical state or form of the product (such as making strawberries into jam or milling wheat into flour). Flowers do not count toward one of the nine different item categories. Entries with a lesser number will be disqualified. Exhibitor must supply the basket, or other container. Crops and value-added items shown must be from exhibitor. No more than 5 varieties of any one crop are to be included. For example: Tomatoes constitute only 1 of the 9 kinds of items. The exhibitor may exhibit up to 5 varieties of tomatoes but they will count only as one item. The container must hold all the items for the entry; specimens may not overflow to the display table or other places. Entries will be judged 60% on cultural perfection and 40% on creative arrangement.
      • An 8½ x11 flyer, listing items including crop and varieties, grower name and where he/she markets his/her products MUST accompany the container.
      • One entry allowed per exhibitor.
      • Displays will be located in the largest veggie exhibiton area. They will no be refrigerated.
  3. Homegrown Harvest Display – Best Harvest Display Homegrown Items
    • First place: $100, Second place: $75, Third place: $50
      • Display shall include 8 different kinds of vegetables or fruits attractively arranged. Entries with lesser number will be disqualified. Exhibitor must supply the basket, or other container. Crops displayed must be grown by the exhibitor. No more than 5 varieties of any 1 crop are to be included. For example: Tomatoes constitute only 1 of the 8 kinds of items. The exhibitor may exhibit up to 5 varieties of tomatoes but they will count only as one item. The container must hold all the items for the entry; specimens may not overflow to the display table or other places. Entries will be judged 60% on cultural perfection and 40% on creative arrangement.
      • One entry allowed per exhibitor.
      • An 8½ x11 flyer, listing items including crop, varieties and growers name and hometown MUST accompany the container.
      • Displays will be located in the largest veggie exhibition area. They will not be refrigerated.
  4. Beans – Each entry must include 4 specimens of the same variety. The bean must be displayed with the pod, and the pod may be opened with seeds displayed inside it or they may be displayed whole depending on which best displays the character of the variety.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  5. Cucumbers – Each entry must include 4 specimens of the same variety.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  6. Beets – Each entry must include 4 specimens of the same variety. The beets must be displayed as whole specimens, with the greens intact in a manner which best displays the character of the variety. Fair staff may remove the greens of winning specimens for display purposes during the fair.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  7. Cabbages/Head Lettuce – The head must be displayed whole, but may be cut for the sake of judging to break a tie when awarding placement.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  8. Carrots – Each entry must include 4 specimens of the same variety. The carrots must be displayed as whole specimens, with the greens intact in a manner which best displays the character of the variety. Fair staff may remove the greens of winning specimens for display purposes during the fair.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  9. Eggplants – Each entry must include 4 specimens of the same variety.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  10. Garlic – Each entry must include 4 specimens of the same variety. The garlic must be displayed as whole specimens in head form with stems trimmed to no more than 1 inch with roots trimmed to no more than ¼ inch.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  11. Herbs – Each entry must include at least 5 stems of the same variety, such as basil, dill, mint, parsley, rosemary, etc. The herb must be displayed with stems intact and in a manner which best displays the character of the variety. Maximum specimen height above the container should be 10 inches.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  12. Leafy Greens – Each entry must include at least 5 leaves of the same variety. The green must be displayed with stems intact and in a manner which best displays the character of the variety.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  13. Cantaloupes – Each entry must include 2 specimens of the same variety of cantaloupe. The cantaloupes must be displayed whole, but may be cut for the sake of judging to break a tie when awarding placement.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place
  14. Watermelon – Each entry must include 2 specimens of the same variety. The watermelons must be displayed whole, but may be cut for the sake of judging to break a tie when awarding placement.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  15. Other Melons – Each entry must include 2 specimens of the same variety commonly known as a melon (excluding watermelons and cantaloupes), such as honeydew, Crenshaw, canary melon, etc. The melons must be displayed whole, but may be cut for the sake of judging to break a tie when awarding placement.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place
  16. Okra – Each entry must include 4 specimens of the same variety.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place
  17. Onions – Each entry must include 4 specimens of the same variety. Greens may be removed if the onions have been dried. Fresh specimens, such as scallions should be submitted with the greens intact.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  18. Peas – Each entry must include 4 specimens of the same variety. The pea must be displayed with the pod, and the pod may be opened with seeds displayed inside it or they may be displayed whole depending on which best displays the character of the variety.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  19. Sweet Bell Peppers – Each entry must include 4 specimens of the same variety of sweet bell type peppers.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  20. Any Other Sweet Peppers – Each entry must include 4 specimens of the same variety of sweet peppers excluding bell pepper type.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  21. Hot Peppers- Jalapenos – Each entry must include 4 specimens of the same variety of jalapeno.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  22. Hot Peppers- Capsicum chinense – Each entry must include 4 specimens of the same variety of Capsicum chinense peppers including habaneros, scorpion peppers, scotch bonnets, ghost peppers etc.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  23. Any Other Hot Peppers – Each entry must include 4 specimens of the same variety of hot pepper such as cayennes, New Mexico chilis, poblanos, etc. excluding jalapenos and Capsicum chinense peppers.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  24. Potatoes – Each entry must include 4 specimens of the same variety.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  25. Patriotic Spuddy Buddy – Category restricted to ages 6 -12 (birth date must be listed on the entry form). The potato must be homegrown and decorated with all natural materials. The theme is Patriotic or Presidential look alike. A 3×5” index card explaining who or what the Spuddy Buddy represents must accompany the entry.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  26. Pumpkins – Each entry must include 3 specimens of the same variety, used for pies or cooking.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  27. Ornamental Pumpkins/ Squash/ Gourds – Each entry must include 3 specimens of the same variety, ideal for display whole as a decoration.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  28. Summer Zucchini or Squash for Slicing – Each entry must include 4 specimens of the same variety, bred to be consumed sliced.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  29. Winter Squash – Each entry must include 3 specimens of the same variety, bred to be stored during winter and ideally consumed baked.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  30. Sweet Corn – Each entry must include 4 specimens of the same variety. Corn should be displayed in the husk with no more than ¼ of the kernels on any given ear exposed. In the case of a tie, judges will be allowed to taste the corn in its raw state.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  31. Heirloom Tomatoes – Each entry must include 4 specimens of the same variety. For the purpose of this contest Heirloom variety will consist of any of the following, open pollinated and non-hybrid or Heirloom variety older than 50 years. The variety of the heirloom MUST be listed on each entry tag. If the seed has been handed down through generations and the variety is not known then the family name of the originating seed contributor will be accepted.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place
  32. Slicing Tomatoes – Each entry must include 4 specimens of the same variety. For the sake of this contest a slicing variety will consist of a round variety over 2” in diameter bred with the intent to be consumed cut.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  33. Paste Tomatoes – Each entry must include 4 specimens of the same variety. For the sake of this contest a paste variety will consist of a round or oblong variety bred with the intent to make sauce.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place
  34. Salad Tomatoes – Each entry must include 4 specimens of the same variety. For the sake of this contest a salad variety will consist of a cherry, pear or grape variety bred with the intent to be consumed whole.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place
  35. Turnips – Each entry must include 4 specimens of the same variety. The turnips must be displayed as whole specimens, with the greens intact in a manner which best displays the character of the variety. Fair staff may remove the greens of winning specimens for display purposes during the fair.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  36. Heirloom Vegetable – Each entry must include 4 specimens of the same variety of heirloom vegetable excluding tomatoes and winter squash. For the purpose of this contest, an Heirloom variety will consist of any of the following, open pollinated and non-hybrid or Heirloom variety older than 50 years. The variety of the heirloom MUST be listed on each entry tag. If the seed has been handed down through generations and the variety is not known then the family name of the originating seed contributor will be accepted. On all entries a 3×5 index card explaining the historical back-ground of the seed must be prepared by the exhibitor and accompany the entry. The historical background may be used to assist judges in placing.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  37. Mixed Plate of Heirloom Vegetables – Each entry must include 1 specimen of 4 different types of heirloom vegetables. For the purpose of this contest, an Heirloom variety will consist of any of the following, open pollinated and non-hybrid or Heirloom variety older than 50 years. The variety of the heirloom MUST be listed on each entry tag. If the seed has been handed down through generations and the variety is not known then the family name of the originating seed contributor will be accepted.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  38. Most Unusual Fruit or Vegetable – Entries may be single or multiple specimens. Entries will be judged on the basis of their quality as a fruit or vegetable, uniqueness, rarity and unusual appearance which often times is an act of nature. Exhibitor will need to provide a 3×5 index card and include on it a name or title and description for the entry and what makes it unique.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  39. Edible Nuts – Each entry must include 15 specimens of the same variety of edible tree or shrub nuts from last year’s harvest such as black walnuts, pecans, hickory nuts, etc. All specimens should be hulled and shelled. Nutmeats will be judged on color, flavor, plumpness, and uniformity. Peanuts and non-edible nuts such as a buckeyes and acorns are not eligible.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  40. Large Fruits – Each entry must include 4 specimens of the same variety for pome or drupe over 3” in diameter commonly known fruits such as apples, peaches, pears, nectarines, etc.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  41. Blackberries – Each entry must include at least 6 specimens of the same variety.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  42. Raspberries – Each entry must include at least 6 specimens of the same variety.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  43. Other Small Fruits – Each entry must include at least 6 specimens of the same variety for pome, berry, drupe or aggregate under 3” in diameter commonly known fruits such as strawberries, cherries, grapes, etc. (excluding blackberries and raspberries).
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  44. Grapes – Each entry must include at least 4 specimens of the same variety.
    • Premiums will be awarded for: 1st place; 2nd – place; and 3rd place.
  45. Largest Pumpkin – Largest pumpkin or squash by weight, minimum weight 100 lbs. One entry allowed per exhibitor. All largest pumpkin entries will be displayed during the duration of the State Fair.
    • 1st place – $650 plus a plaque; 2nd place – $450; 3rd place – $250.
  46. Largest Watermelon – Largest watermelon by weight, minimum weight 50 lbs. One entry allowed per exhibitor. All largest watermelon entries will be displayed during the duration of the State Fair.
    • 1st place – $400 plus a plaque; 2nd place – $250; 3rd place – $150.
  47. Largest Tomato – Largest tomato by weight. One entry allowed per exhibitor. All largest tomato entries will be displayed during the duration of the State Fair.
    • 1st place – $150 plus a plaque; 2nd place – $100; 3rd place – $50
  48. Best of Show – The judge will choose in his/her opinion the overall best Fruit/Vegetable.
    • Premiums will be awarded.

Help us celebrate America 250 and the Missouri State Fair theme, “Show-Me Stars & Stripes” by creating patriotic exhibits and displays. Special rosettes will be awarded for Patriotic Spirit!

Section 63: Dairy Products

Superintendent
Shannon Maloney
Jefferson City, MO
573-751-3830

Asst. Superintendent
Tracey Backes
Jefferson City, MO

Judges
Dana Sage
Tracy Barham

Prizes offered
Blue, Red, White Ribbons
Blue Rosettes – Best of Show Medal

Judging Program
Friday, August 14 – 9:00 a.m.

Judging will be held at the Taylor Woods Youth Building

Rules and Regulations

  1. Entries in this department open to exhibitors as noted under each class division.
  2. Entries close July 31, 2026. All entries must be made on entry blanks furnished by the State Milk Board Office, 1616 Missouri Blvd., Jefferson City, MO 65109, available upon request and returned by the exhibitor to the State Milk Board Office on or before July 31, 2026.
  3. Any type of raw milk unpasteurized cheese must be manufactured prior to May 1, 2026.
  4. Any butter entry must be manufactured from pasteurized milk in compliance with Missouri regulations.
  5. All dairy product entries must be commercially available to the public from the manufacturing plant or distributed by another source without the requirement of further processing.
  6. All entry displays of non-processed cheese must be a minimum of 2 lb. daisy, block or individual horns totaling 5 lbs. and waxed or sealed in normal commercial package. Processed cheese, cottage cheese, sour cream, and butter entries should be in normal size commercial packages; ice cream and frozen yogurt should be in 1 quart or 1/2 gallon containers with at least two packages of each entry. Entry displays are to be delivered to the Missouri State Fair Taylor Woods Youth Building in Sedalia, Missouri, between 9:00 a.m. and 4:00 p.m., Thursday, August 13, 2026. Send one empty carton/package for representation of each dairy product entry for the showcase display.
  7. The score of all products will be according to the American Dairy Science Association suggested scoring guide as modified to score on a comparable basis.
  8. All exhibitors will be mailed a copy of the judges scoring report of exhibits, and judging will be accomplished in view of the public.
  9. Blue ribbons will be awarded to all deserving entries as decided by the judge in all classes. Blue rosettes will be awarded to winners of the four groups:
    • Cheese (Cheddar, Cheese Curds, Processed, Artisan, Goat, Sheep)Ice Cream/Frozen YogurtFluid Milk/CreamDairy Product Classes: Cottage Cheese, Butter, Sour Cream/Dairy Based Dips, Yogurt, Cultured Buttermilk, Open Dairy Product
    Only one Best of Show medal will be award and only Blue Rosette winners will be eligible to compete for the Best of Show medal.
  10. The receipt of blue ribbons, blue rosettes and the best of show medal may be used by the winners for advertising purposes for one year from the date of the fair judging.
  11. Deviation from the rules and regulations will disqualify an exhibitor from participating in the contest for one year.
  12. At the close of the fair, all entries become the property of the Missouri Department of Agriculture.
  13. In the Cheddar Cheese and Cheese Curds category, the highest scored cheese and cheese curd will be entered into the basket for the Best of Missouri Sale. We will need an extra package for each entry in these two categories for the Best of Missouri Sale. In the event that we have no entries for each category, no substitiues will be supplied for the sale.

Cheddar Cheese

Open to commercially licensed manufacturing plants only.

Class

  • 1. Mild Cheddar & Colby Cheese made after May 1, 2025, but before August 1, 2026
  • 2. Aged Cheddar & Colby Cheese made prior to April 1, 2026

Cheese Curds

Open to commercially licensed manufacturing plants only. Must be pasteurized.

  • 3. Cheddar Curds
  • 4. Flavored Curds

Artisan Cheese

Open to commercially licensed plants only

All cheeses in this category must be labeled as identified and comply to the Standards of Identity as described in the Federal Codes of Regulations.

Cheeses in these classes shall be manufactured a minimum of 60 days prior to August 1, 2026 – if not pasteurized. All cheese must be properly labeled to identify product style entered.

All entries shall be identified by milk type; cow, goat, sheep or blended.

  • 5. Open Cow (proper aging of at least 60 days if not pasteurized must be attested to and noted on the entry blank and written description of cheese characteristics the plant is trying to obtain)
  • 6. Open Goat (proper aging of at least 60 days if not pasteurized must be attested to and noted on the entry blank and written description of cheese characteristics the plant is trying to obtain)
  • 7. Open blended cow, goat and/or sheep

Goat Milk Cheese

Open to commercially licensed plants only

(proper aging of at least 60 days if not pasteurized must be attested to and noted on the entry blank and a written description of cheese characteristics the plant is trying to obtain)

  • 8. Goat milk cheese plain
  • 9. Goat milk cheese flavored
  • 10. Goat milk Feta cheese

Cottage Cheese

Must be made in commercial containers.

  • 11. 4% or Whole cottage cheese.
  • 12. 2% or Reduced fat cottage cheese
  • 13. Open cottage cheese (includes flavored cottage cheese)

Butter

Butter must conforms to standards described by Congress in Sec. 201A. Federal Food, Drug, and Cosmetic Act. Must be in normal commercial form. U.S.D.A. Guidelines for grading will be used.

  • 14. Salted butter plain
  • 15. Unsalted butter plain
  • 16. Flavored butter

Sour Cream & Dairy Based Dips

(includes Acid Set and Cultured)

Sour Cream must conform to standards for Grade A sour cream in Missouri. Must be in commercial containers.

  • 17. Sour Cream, not flavored (minimum 18% fat)
  • 18. Flavored dip

Ice Cream and Frozen Yogurt

  • 19. Premium all natural vanilla ice cream
  • 20. Commercial or regular vanilla flavored or artificially flavored vanilla ice cream.
  • 21. Premium all natural chocolate ice cream
  • 22. Commercial or regular chocolate flavored or artificially flavored chocolate ice cream.
  • 23. Frozen Yogurt with any flavor.
  • 24. Birthday Cake ice cream.
  • 25. Open ice cream flavor.
  • 26. Open sherbert (any flavor)

Yogurt

(bovine milk)

  • 27. Low fat vanilla flavored yogurt
  • 28. Low Fat Berry flavored yogurt (any type of berry)
  • 29. Low Fat Miscellaneous flavored yogurt

Cultured Buttermilk

  • 30. Cultured Buttermilk

Fluid Milk – Cow

  • 31. Whole White milk
  • 32. 2% or Reduced Fat White milk
  • 33. 1% Low Fat White milk
  • 34. Non Fat (skim) White milk
  • 35. Whole Chocolate milk
  • 36. 2% or Reduced Fat Chocolate milk
  • 37. 1% Low Fat Chocolate milk
  • 38. Open – Flavored milk
  • 39. UHT Fluid Milk, Whole White
  • 40. UHT Fluid Milk, 2% or Reduced Fat White
  • 41. UHT Fluid Milk, 1% Low Fat White
  • 42. UHT Fluid Milk, Whole Chocolate
  • 43. A2 Fluid Milk, Whole White
  • 44. A2 Fluid Milk, 2% or Reduced Fat White
  • 45. A2 Fluid Milk, 1% Low Fat White
  • 46. A2 Fluid Milk, Whole Chocolate

Cream

  • 47. Half & Half
  • 48. Heavy Whipping Cream

Dairy Coffee Creamer

  • 49. Sweat Cream Dairy Creamer
  • 50. Open Flavor Dairy Creamer

Open Category

  • 51. Open Dairy Product, any product not listed under any other category.

Help us celebrate America 250 and the Missouri State Fair theme, “Show-Me Stars & Stripes” by creating patriotic exhibits and displays. Special rosettes will be awarded for Patriotic Spirit!