Savannah Bee Company served its Grill Honey on melted brie with raspberries. But, the honey tasted just fine by itself and earned the grand prize at the 2010 Flavor of Georgia food product contest.
Do you have a recipe that combines Georgia-grown ingredients into something tasty? Then sign up for the 2011 Flavor of Georgia contest. The winners will be announced during Georgia Ag Day March 22, 2011.
Judges look for market-ready foods – either commercially available or prototypes – from across the state. Categories include barbecue and hot sauces, confections, dairy products, meat products, snack foods, and jams, jellies and sauces. Entries are judged on flavor, best use of Georgia ingredients, Georgia theme, unique or innovative qualities, commercial appeal and originality.
The contest is only a starting point for many winners, said Sharon Kane, University of Georgia Center for Agribusiness and Economic Development economist and contest director. “The majority of last year’s contestants, 80 percent, saw an increase in their sales and business contacts following the contest,” she said.
Previous winners have received national attention. Candy-flavored Fondarific was featured on the Food Network show Ace of Cakes. Hot Squeeze Sweet Heat Chipotle sauce is now sold in thousands of stores. White Oak Farm products are sold through Whole Foods and Sysco.
Online registration is now open and will run through Feb. 18, 2011 at www.flavorofgeorgia.caes.uga.edu. For more information, call (706) 542-9809 or e-mail firstname.lastname@example.org.
The annual food contest is sponsored by the CAED in partnership with the Governor’s Agricultural Advisory Commission, Georgia Agribusiness Council and UGA Department of Food Science and Technology.
(April R. Sorrow is a science writer with the University of Georgia Public Affairs Office.)
Grill Honey, made by Savannah Bee Company, was named Grand Champion at the 2010 Flavor of Georgia Food Product Contest. Diana Smirl accepts the award on behalf of Savannah Bee Company from Gov. Sonny Perdue and culinary experts Jamie Deen (left) and Bobby Deen.Download Image
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