Which aspect is NOT typically evaluated in fleece?

The aspect that is not typically evaluated in fleece is flavor. Fleece refers to the wool that is sheared from sheep, which is primarily assessed for several characteristics important in wool production and processing, such as color, weight, and texture.

Color is important because it affects the dyeing process and the final appearance of the wool product. Weight is relevant as it indicates the volume and potential yield that can be produced from a fleece. Texture is a critical factor as it influences the softness, comfort, and overall quality of the wool for various uses.

Flavor is not an evaluation criterion for fleece because it is not a characteristic that pertains to the physical properties of wool. Instead, flavor is related to food and not applicable in the context of sheep fleece grading. The absence of this aspect from fleece evaluation underscores the focus on tangible and measurable qualities relevant to wool production and textile use.