
Alpacas were a cherished treasure of the ancient Incan civilization and played a central role in the Incan culture that was located on the high Andean Plateau and mountains of South America.
They are still a very important part of the South American economy where the people use them not only for their wonderful fleece but as a food source.
Alpacas were first imported to the United Kingdom in 1987 and are now being successfully raised and enjoyed throughout the UK. There are two types of alpacas - the Huacaya and the Suri. The first have a teddy bear appearance with a fleece that grows out from the body with a crimp and the second having a fleece that hangs down from the body with an appearance of dreadlocks. The lifespan of the alpaca is about 20 years and gestation is 11.5 months. Usually giving birth to one Cria (baby). Twins are very rare with a 50,000 to 0ne chance of live birth and survival.
Alpacas eat grasses and chew the cud although most are given a vitamin supplement in the form of a grain. Adult alpacas are about 36" tall at the withers and generally weigh between 65 and 75 kilos.
They are gentle and easy to handle. Alpacas don't have incisors, horns, hooves or claws. Clean-up is easy since alpacas deposit droppings in a communal poo pile in the paddock.
They require minimal fencing and can be pastured at 3 to 6 per acre. They are a herd animal and should never be kept alone.
Alpacas produce one of the world's finest and most luxurious natural fibres. It is sheared from the animal by specialist Shearer’s once a year. Soft as cashmere and warmer, lighter and stronger than wool, it comes in more colours than any other fibre producing animal (approximately 22 shades).This cashmere-like fleece, once reserved for Incan royalty, is now enjoyed by spinners and weavers around the world.
Alpaca owners enjoy a strong and active national organization.
The British Alpaca Society which keeps heritage records, supports all aspects of caring and breeding and also a variety of show and competitions around the country.


