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About TxOLAN

The TxOLAN Alpaca Association is a regional affiliate of the national Alpaca Owners and Breeders Association (AOBA). TxOLAN is comprised of alpaca owners and other interested individuals from Texas, Oklahoma, Louisiana, Arkansas and New Mexico.

2021 Full Fleece

REGISTRATION IS OPEN

 

GREETINGS, FIBER ENTHUSIASTS! 

Registration for the 2021 TXOLAN Alpaca Spectacular

https://www.alpacareg.com

Show RULES and Shipping Information


For FULL Fleece 

  

Deadline Info:

Full Fleece Due Date

- Mail in must be received by February 7, 2021.

- Carry in must be received by Thursday, Feb 11, 5pm.

For  FULL FLEECE CLASSES

 

In accordance to the AOA Rules, the entry requirements are as follows:

  • All Fleeces being shown at the TXOLAN Alpaca Spectacular 2021 must not be over 380 days since shearing. They MUST have been shorn after January 30, 2020.
  • Juvenile Fleeces must be 183 days at time of shearing or 6 months of growth to be eligible.

    Therefore, the entry requirements are as follows

Registration Instructions:

.Go to the TXOLAN Alpaca Association website www.txolan.org and click on the link for registering for the show. Call or Email Lynn Betts, tejasalpacas@gmail.com, or 281-794-8603 for Fleece Show registration help.

After registering your selected alpacas, print off a copy of each fleece tag and place them with your fleece in a clear plastic bag of 1 mil thickness or less, approximately 30 gallons.

Scan and upload to the registration site:

  • ARI certificate for each fleece entered. This would already have been done when entering Spin-off if you are registering for Cottage.
  • Signed Show Exhibitor Disclosure Form for Judge Amanda Vandenbosh. If your alpaca is co-owned and you would like both owners listed in the final results, be sure to include signed disclosures for all owners. Please read the disclosure carefully and check the two appropriate boxes.
  • When scanning, set scanner to 300 dpi and the resulting image should load to the registration site. The official registration image from AOA should be of proper size to load. If you have multiple Owner of Record forms or disclosures to upload, scan as a multi-page image. Only one file of each will load to registration site.

Two options for fleece check in:

  • If you are arriving at show prior to 5 pm Thursday, February 11, 2020, you may bring your fleece to the fleece judging room.
  • Mail your fleeces to:
    Lynn Betts 
    TXOLAN Alpaca Spectacular 
    15353 County Road 355 
    Plantersville, TX 77363 

Entry Deadline: All Mail-in fleece entries must arrive by Friday, February 7, 2021.

UPS and FedEx and USPS are all acceptable shippers to this address. Unless you have a prepaid label from UPS or FedEx, all fleeces will be mailed back using the USPS. Choose “Fleece Mail Back” on the registration site if you would like pay upfront to have your fleeces mailed back to you after the show for $15.00 per fleece, $7 per additional fleece.

To provide a prepaid label when you ship your fleeces out, bring your fleece to UPS or FedEx with the box UNSEALED so that you can slip your label in the box before shipping. 

  • Create an account at Fed Ex or UPS
  • Print out a shipping label with your address on it
  • After the show I will put this label on your box along with any ribbons or special awards and ship it back to you. When it gets scanned, your account/credit card gets charged.
  • DO NOT send a prepaid Priority Mail label from the USPS. It will not include the extra weight added by the ribbons and therefore not have enough postage.
  • DO NOT send stamps.

Have your Fleece mailed back to you along with your ribbons for $15.00 per fleece, $7 per additional fleece.  Do not check mail back on Spin-off  registration if entering Cottage.

For a complete set of rules, please refer to the AOA Show System Handbook

PART 19.  (APPENDIX C) GUIDELINES FOR PREPARATION OF FLEECE FOR SHOWING

PART 9 SECTION 1   FLEECE COMPETITIONS.

These may be located on the AOA Website under the tab ALPACA SHOWS and may be selected on the left hand side menu.