Preparing Wool for Market

U.S. Department of Agriculture Bulletin, July 1960

Wool must be properly prepared and carefully handled to bring full value when marketed.

Attractively prepared wool can usually be sold at a premium over wool in poor condition.

Proper shearing is important—growers should supervise it carefully. Other points vital to good preparation are keeping the wool clean and dry, tying fleeces attractively, and packaging them properly.

The manner in which wool is prepared for market has a great influence on the quality and value of the finished cloth—hence on the marketability of the grower’s clip. Shear when wool is dry. Corral sheep in a clean, dry area.

Protect sheep from wet weather during shearing. Wool that is packed when damp will become discolored during storage. Wet wool requires special handling and drying by handler or dealer. Do not pack wet wool.

Shear on a clean dry surface. Well-kept shearing floors help keep wool clean and attractive.

Before shearing remove straw, sticks, heavy dung locks, and other foreign matter from the animal’s fleece. Clip heavy locks from each animal and pack them separately. If left in the fleece they stain any wool that comes in contact with them.

Keep the broom handy and clean floors often. Wool free of foreign matter has greater sales-appeal.

Shear brisket and belly wool first. If this part of the fleece is contaminated with burrs or other foreign material it should be removed and packed separately. Keep short leg and face wool separate from body wool.

Shear close to the skin so that a second cut will not be necessary. Second cuts reduce the overall staple length and decrease the value and usefulness of the fleece.

Remove the fleece in one piece. If a fleece is broken during shearing the task of rolling and tying it becomes more difficult. And a broken fleece, even when rolled and tied, never looks as good as a whole one.

Tie the fleeces with paper twine. Don’t decrease their value by using sisal (binder twine), rough jute or hemp twines, or baling wire.

Always roll a fleece with the flesh side out. This side presents a much brighter and more attractive appearance than does the weather wide. To roll the fleece, spread it out with the flesh side down, fold in from the sides and ends, then roll from tail to neck. This brings the best parts of the fleece on the outside.

Tie each fleece separately. Use only enough twine to tie the fleece securely—about 8 ½ feet is usually enough. The twine should go from corner to corner, be crossed, and then go around the opposite corners. Loose pieces of wool should be tucked in before the twine is knotted.

Do not roll fleeces too tightly. They should have a lofty, or springy, appearance. Don’t pack an untied fleece unless it’s only a 4 to 6 months growth. A well-tied fleece has more eye-appeal then a poorly tied one .

Pack off-wool separately. Keep the burry, seedy, and cotted or closely matted fleeces, and the dead, black, and gray fleeces separate from the clean, white wool. In large clips, ewe, ram, and yearling fleeces should be packed separately as they normally have a different value.

Pack fleeces tightly in regular-size wool bags. Be sure the inside of the bag is clean and that the seam side of the bag is out. Sew the mouth of the bag securely with regular sacking twine, leaving ears on each corner. There should be ears at all four corners to facilitate handling.

Mark each bag with grower’s identification, bag number, weight, and kind of wool (ewe, ram, yearling, etc.).

Use scourable branding fluids. Only fluids that are durable when exposed to weather and scourable under commercial operations should be used to brand sheep. Fleeces branded with fluids definitely known to be scourable have greater value.

Store bags in a dry, clean place. Every effort should be made to keep wool dry, even on a loading platform, while awaiting transportation to market. Bags should be kept off damp ground and covered with waterproof tarps.

POINTS TO REMEMBER

Carefully and attractively prepared wool can usually be sold at maximum prices.

1. Shear when wool is dry.
2. Shear on clean, dry surface.
3. Tag sheep before shearing or take all tags, dung locks, and stained pieces out of the fleece. Bag these separately.
4. Keep shorn fleece clean.
5. Don’t pack black wool with white wool.
6. Don’t pack burry fleeces with fleeces free from burrs.
7. Don’t pack dead wool, crutchings, leg and face clippings along with shorn fleeces.
8. Pack fleeces in regulation bags.
9. Avoid “second cuts”; remove fleece in one piece.
10. Roll fleece with flesh side out.
11. Use paper twine for tying fleeces.
12. Tie each fleece separately and attractively.
13. Mark bag with owner’s identification, bag number, weight, and kind of wool.
14. Store in a dry, clean place.
15. Brand sheep with approved scourable fluids only.