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Should there be an amateur category?


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#1 Omri

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Posted 29 June 2008 - 01:27 AM

First of all this is a discussion, not a question. just trying to see if anyone else thinks the same as me.

I am aware of the fact that amateur enteries are not allowed. here's the actual rule:

No amateur entries. All entries must be commercially made (commercial kitchen, co-packer, mass-production) with labels[1] and tamper-free packaging, and be available for sale somewhere on the Internet[2], even if it's only your own website. We will ask for the sale link. If amateur entries or entries that appear unsafe for consumption are received they will be discarded and no refund will be given, so do not try to bend this rule.

I also know why. here's the explanation:

The purpose of the awards is to let the public know what is available to them. For this reason, your product must be commercially available and for sale on the Internet.

Now here's what I'm thinking. I know that the THP Awards are all about the consumers, but as an "amateur goodie maker" I see how they could be of benefit to me (without changing the original idea). An additional amateur catagory would not "ruin" the awards and will also provide amateur sauce/hot food makers a chance to "field test" their possible products, plus getting some publicity helping them to start smoothly.

The amateur enteries will pay all the standard fees, ship accordingly and will be marked as "This product is currently unavailable. it may or may not be availavle in the future.". What do you guys think? I can see how such a thing can help me personally, so there must be someone else just like me here.

If you're already in the business you can just post it under your current brand name, but us amateur folks can't.
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#2 theHippySeedCo

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Posted 29 June 2008 - 04:26 AM

Hey Coool Idea Omri :lol:

there are a Lot of Amateur sauce makers whom be interested tooo :lol:
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#3 Omri

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Posted 29 June 2008 - 04:43 AM

Good to know I'm not alone.
I myself make several sauces, spices and sweets (well *I'm* not making the sweets, but someone is). be nice to see how some of them go against the big boys (not that they'll be in the same catagory, but you know what I mean).

Edited by Omri, 29 June 2008 - 04:46 AM.

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#4 talas

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Posted 29 June 2008 - 06:10 AM

yes be nice to see the amateurs take on the big boys and let flavor decide..common sense to me to have an amateur section:)
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#5 cyotefishing

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Posted 29 June 2008 - 12:59 PM

I agree. I've been making hot sauces for a couple years for gifts and family consumption. No one has gotten sick. I check the ph and follow all proper precedures, Captain. Don't ever see it progressing to the point of spending major bucks to become professional. An amateur competition would be great!

#6 JayT

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Posted 29 June 2008 - 02:17 PM

I would be all for that too! I plan on bringing a few of my best sauces with me to JJ's just to get a little taste testing done by some people who would know if I am on the right track or not. It would be fun to have a chance to actually win an award. What a proud moment that would be for an amateur and possibly the springboard some of us would need to more seriously consider trying to make a commercial product.

#7 QuadShotz

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Posted 29 June 2008 - 02:48 PM

I love the idea.

It'll be some time until I have all the chillies I want to use, but I love making sauces.

IMO, there should be a simple FAQ attached that outlines safe procedures for pH, bottling, etc. It's all on the forums of course, but having a FAQ would help, eh?

#8 theHippySeedCo

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Posted 29 June 2008 - 06:38 PM

FAQ be great.. and even professionals have to start somewhere, so by having a Amateur comp, people will then Probably want to buy off the Best Amateur Thus turning him Professional
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#9 bowhunter

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Posted 30 June 2008 - 05:47 AM

I agree with you Omri. You had to start some were.
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#10 klyth

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Posted 30 June 2008 - 12:31 PM

I think the idea isn't to alienate "hobbyists," I think it's more of a public health concern. If you're making food in a "commercial" kitchen, then it's met the health and safety standards of the region. If you're making it at home, who knows how clean your house is. Maybe you don't wash your counter real good, and you're cooking up a nice batch of botulism...

They might allow this if you signed a waiver before trying each amateur entry, saying you will not hold the organization, any of its sponsors or partners, nor the maker of the sauce responsible for any health related side effects or illnesses it may cause, fatal or otherwise.

#11 hixs

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Posted 30 June 2008 - 02:34 PM

Hey I also agree omri.I`ll never make enough sauces or in my case habenaro jerky for a living but really enjoy it.I sell about 10 lbs a week here for for fun.An amateur set up would be good. Rich
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#12 Sickmont

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Posted 30 June 2008 - 02:38 PM

There may not be one because of legality reasons as well, which kind of ties in with what Klyth was saying.

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#13 The Hot Pepper

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Posted 10 July 2008 - 03:04 PM

Hey guys, THPA rules are not changing, but reviews have started up again, and yes, amateurs allowed :). This should fill the gap. Info here.

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#14 theHippySeedCo

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Posted 10 July 2008 - 05:24 PM

where can i get breathing insurance ? prob get sued somewhere for using others peoples air soon
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#15 The Hot Pepper

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Posted 10 July 2008 - 05:57 PM

:)

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#16 Coach

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Posted 19 October 2009 - 11:40 PM

I absolutely agree there should be an amatuer catagory.

I've had talks with a co-packer to get the ball rolling and just waiting to get the cash together for the up-front costs.

I'm hoping my salsa or one of my hot sauces will go commercial in the next year as planned, but really would like to know how they stack up against the "big boys" before dropping the money for it.
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#17 The Hot Pepper

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Posted 19 October 2009 - 11:48 PM

Try entering some local festivals and fairs, they usually have amateur categories.

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#18 Dyce51

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Posted 20 October 2009 - 04:25 PM

I too think it would be a good idea having an amatuer catagory.....HOWEVER I agree with only Commercial products as well. I found out about a month or so ago that not everyone is familiar with Thermol Processing and Safe Canning Methods..... I got a jar of peppers from a friend...I ate them and then spent the next 2 days in the bathroom.....

And as THP has stated local festivals and fairs are great for these compitions....My first award came from The Azalea Festival Hot Sauce Comp that was put on by Kato's down in Florida.

#19 Notrod

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Posted 17 January 2010 - 03:07 PM

I think amatuers should not be left out, but should have experience locally first. Especially if they are wanting to go commercial.

#20 Scorpion

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Posted 18 January 2010 - 08:17 PM

Its a tuffy this one in a few respects. I guess if the awards are designed for commercial sauces then thats what they are designed for. Why not have a seperate comp all together....Amateur Hot Pepper awards...Recognising the main community members of The Hot Pepper...obviously waivers and such like need to be signed etc...But There are many saucer makers on this site that should be recognised or at least given the opportunity.
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