Tasting of food products

Provisions of the 23d Professional Alcoholic Drinks Tasting "The best product of FoodExpo Qazaqstan 2021"

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1. General provisions

1.1. Professional tasting is held in the frame of the 23nd Central Asian International Exhibition 'FoodExpo Qazaqstan 2021' in Almaty (Kazakhstan).

1.2. The foodstuff and drink quality competition is organized by Iteca LLP.

1.3. Samples of foodstuff and soft drinks may be presented for the competition.

2. Product samples shall specify the following

2.1. The application for the competition must be submitted not later than 15 October, 2021

The application includes:

  • sample(s) name
  • producer company name

2.2. Samples must have the following documents:

  • name of the enterprise/organization
  • sample specifications with quantity
  • certificate of quality

2.3. ВIn case samples are not submitted by manufacturer, availability of Powers of Attorney issued by producers (or copies) is obliged.

2.4. Tasting contest shall be held in groups as follows:

  • meat and sausages;
  • fish and seafoods;
  • confectionery and bakery;
  • canned and frozen products and semi-finished foods;
  • food supplements;
  • tea, coffee;
  • vegetable oils and animal fats;
  • soft drinks and beer;
  • dairy products;
  • flour, rice, cereals

3. Organoleptic evaluation procedures of the samples' quality

3.1. To evaluate the quality of the presented samples, the Organizing Committee will set up a qualified tasting commission (jury) to include the Chair and members of the commission. To determine the winners and do the awarding, a commission (jury) will be set up to include the Presidium and a sub-commission. The Presidium includes the Chair, a representative of the Organizing Committee, and an executive secretary. The Presidium members do not participate in the expert evaluation.

3.2. The expert commission shall include specialists of a high food industry qualification in the field of organoleptic evaluation of the foodstuffs' quality. Prior to the tasting and in accordance with the submitted range of products, the Presidium shall outline the competition procedures and specify awarding criteria and an approximate number of medals, by categories. This decision will be followed by a protocol signed by the Presidium members and rendered to the representatives of the firms which take part in the competition.

3.3. Organoleptic evaluation of foodstuffs shall be the arithmetic mean of grades given by members of the expert com-mission in the cards of the commission members. Evaluation of the quality of the presented samples shall utilise methodologies stipulated in standard technical documentation and meeting respective norms.

3.4. During the tasting competition, the experts evaluate each sample individually, without discussion, and enter the results in their evaluation sheets to be submitted to the Presidium. The Presidium calculates the average score as the arithmetic mean of all expert evaluations. With significant discrepancies in evaluations, the sample is to be brought for a second tasting with an oral discussion of its properties.

3.5. Styling and appearance are evaluated separately according to a 5-score scale.

3.6. The preliminarily determined number of medals is awarded in the decreasing order following average points received by samples. In disputable cases, with equal points for quality, preference is given to samples with a better appearance. The Presidium has the right to introduce additional awards or reserve pert of medals not awarded.

3.7. Results of the jury's work shall be formalized by a protocol signed by the Chair and the secretary of the Presidium.

3.8. The products must be delivered by 2d November. The quantity of products will be negotiated in advance with the special events coordinator.