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Table 2: Meat and Wool Innovation Type Descriptors

Type descriptors
Characteristic Code Range
Season/Age/Gender
A
1 = pre-lamb shorn / autumn
2 = post lamb shorn
3 = lambs
4 = shorn hogget
5 = woolly hogget
6 = rams / wethers
7 = overgrown

Bulk B 1 = =21cm³/g

2 = =22 - =24cm³/g

3 = =25 - =28cm³/g

4 = =28cm³/g

Cotts
C = co cotts
1 = <15% - light
2 = >1-medium
Dag
D
1 = dag chip
2 = light
3 = medium
4 = heavy
ushed
Brisket / bellies
E1 = brisket frib
E2 = contallies
Felty
F
Mineral Contamination
G1 = dust
G2 = pumice
G3 = sand
G4 = chats (peat)
G5 = raglan (red clay soil)
G6 = bush burn / blue
G7 = lime (tory)
1 = light
2 = medium
heavy
Black Fibre
I
1 = few fibres - down
2 = few staples - suffolk
black
Mud
J
1 = light
2 = medium
heavy
Skirts
K = preparatandard
1 = presence of black sweaty skirts
2 = yellow skirtings removable (Prep.)
3 = unskirll in
Lustre
L
L1 = present
L2 = medium
full
Medullation
M
1 = hairy
2 = contains kemps
3 = extensively medullated
4 = connecks
Water / Bacterial Stain
N
1 = light water stain - includes pink tip
2 = medium water stain
3 = bactstain
Doggy / Blacktip
O
1 = doggy
2cktip
Pen stain
P
1 = light
2 = medium
heavy
Fibre Diameter Variability
Q = variable vmicron
= mixed diameter breed
Spinning Performance + or - 1-3 micron - visual difference fromrement
Length Variability
R
1 = mixed length
2 = very mength
Fibre Strength (tenderness)
T
1 = end point part tender
2 = end point tender
3 = middle part tender
4 = miender
Urine Stain
U
1 = light
2 = medium
heavy
Wet / Damaged / Skin Pieces / Dip
W
1 = present
2 = damaged
3 = skin pieces
4 = dip
5 = braddle
Creamy
X
1 = creamy
2 =eason
Colour (yellowness) Y
1 = present
2 = high
3 = low brightness value
4 = Y-Z visually better 5 = Y-Z visuoorer
Vegetable Matter (VM) Type
Z = burr / sub / horehound
S = grass seed / storksbill / bidi bidi
H = shive / trefoil / moil
istle
1 = slight
2 = light
3 = medium
4 = hecarbo

 

 

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