Points allocation for Fruit and Veg

Column A shows the number of exhibits required in a collection.
Column B shows the maximum points for each exhibit.

In ‘Any Other Vegetable’ classes the number required is shown in column A.
More than one exhibit can be shown in these classes. In this class all exhibits have equal maximum points.

Definition of a ‘Salad Vegetable’ is a vegetable used in either a raw or cooked state and served in salads as a cold dish.

 

Vegetables
  A B   A B
Aubergines 3 18 Leeks 3 20
Beans, Broad 10 15 Lettuces 1 15
Beans, French 10 15 Marrows 2 15
Beans, Runner 10 18 Onions 5 20
Beetroot 5 15 Onions, under 8oz 5 15
Brussel Sprouts 10 15 Onions, Green Salad 5 10
Cabbage & Savoys 2 15 Parsnips 3 20
Capsicums 5 15 Peas 10 20
Carrots 5 20 Potatoes 5 20
Cauliflowers 2 20 Radishes 10 10
Celery 2 20 Rhubarb 5 15
Courgettes 5 10 Shallots 10 18
Cucumbers 2 18 Sweet Corn 2 15
Heading Broccoli 2 20 Tomatoes 5 20
      Turnips 3 15
 
Fruit
  A B   A B
Apples, cooking 3 16 Melons 1 20
Apples, dessert 3 20 Pears 3 20
Blackberries 10 8 Plums 5 12
Currants 4oz 12 Quinces 3 8
Gooseberries 10 12 Raspberries 10 12
Grapes (bunches) 1 16 Strawberries 10 16