Fleece, Egg and Fiber Competitions

Not every award goes to an animal. Fleece, egg and fiber competitions judge what the animal produces. These contests suit heritage breeds well, because many were developed for useful products rather than for a particular show-ring shape.

Details vary by show. Read the premium list to see which classes exist and how entries are prepared.

Fleece competitions

A fleece class judges the wool or hair shorn from a sheep, goat, llama or alpaca. Typical points include:

• Cleanliness. Little dirt, hay and vegetable matter, and no stains.
• Staple length. The length of the wool locks, which should match the breed's expectations.
• Crimp and character. The wave and style of the fiber, and its uniformity across the fleece.
• Soundness. Strength of the fiber, with no weak spots or breaks.
• Handle. How soft or coarse the fleece feels.
• Color and uniformity. Even color and consistent quality throughout.
• Presentation. Skirted, rolled and packaged as the rules require.

Breed-specific fleece classes exist at many fiber shows. They give a Shetland, Jacob, Navajo-Churro, Cotswold or Angora fleece a chance to be judged against its own breed instead of a general standard.

Preparing a fleece

1. Keep the animal clean. Coats protect fiber and keep it free of debris.
2. Shear carefully. Avoid second cuts, which shorten the fiber.
3. Skirt the fleece. Remove stained, short or contaminated wool from the edges.
4. Store it properly. Use clean, breathable bags and keep fleeces dry.

Egg competitions

Egg classes judge the quality of the eggs themselves. Typical criteria include:

• Shell quality. Smooth, clean, strong shells with no cracks or stains.
• Size and uniformity. A set of eggs that match in size and shape.
• Color. Even color within the set and true to the breed.
• Interior quality. Checked by candling at some shows, looking at the air cell, white and yolk.

A Speckled Sussex or Marans can win with brown eggs of a distinctive shade, and an Ameraucana with blue ones. Many shows also have egg classes for tall tales and creativity, but the standard classes reward quality.

Preparing eggs

1. Collect often. Clean, fresh eggs score best.
2. Handle gently. Avoid washing unless your show allows or requires it, and follow food-safety rules.
3. Choose a matched set. Pick eggs that look alike.
4. Pack carefully. Use clean cartons and avoid cracks.

Fiber and dairy products

Some shows also run classes for handspun yarn, woven or knitted items, cheese, butter and other products. These classes teach value-added skills, and they let students turn a heritage breed project into a story with a finished product.

Why these classes suit rare breeds

Many heritage breeds are prized for their wool, eggs or milk. A class that judges the product removes the problem of fitting a heritage body type into a standard that favors a different one. It also shows buyers and fiber artists what makes the breed valuable.

Common mistakes

• Entering a dirty or poorly skirted fleece
• Mixing eggs of different sizes and colors
• Missing the drop-off deadline
• Ignoring the class description

Keep going

See Record Books and Herdsmanship for ways to document a product project. agriculture.directory lists suppliers and processors, and farm.fm has I Need Some Eggs.