ITHACA, N.Y. —Wanna win a syrup contest at your fair this summer? Pick your best syrup.

It may sound simple, but winning a maple syrup contest often comes down to careful sample selection.

As sugarmakers enter syrup in judging contests at fairs and festivals this summer, they should pay attention to preparing their entries.

According to Stephen Childs of the Cornell Maple Program, retired, producers should begin by checking syrup clarity under a very bright light. Even minor cloudiness can hurt a score. Childs has been a judge for countless contests.

When evaluating flavor, Childs recommends having several people taste potential entries and compare them side by side to identify the strongest sample.

He also advises testing density with more than one instrument and verifying color with more than one tool, since different testing equipment can produce slightly different results.

For color classes, Childs suggests blending syrup, when possible, so the sample falls comfortably within the desired category rather than near the edge between grades.

"Testing equipment does vary," Childs noted.

In short, producers should focus on four key areas before entering a contest: clarity, flavor, density and color. 

Taking the time to verify each one can help avoid surprises when the judges begin their evaluations.