Why temperature matters
Egg interior quality falls faster in heat. Holding a steady 5 to 8 °C slows that decline, protecting the albumen height (Haugh unit) and yolk that buyers judge on. It is the difference between an egg that performs on arrival and one that has aged in transit.
The unbroken chain
The chain only works if it is unbroken: the reefer is pre-cooled before stuffing, held at the agreed set point through the voyage, and discharged promptly. A single warm gap undoes the rest. See quality and process for how we handle it.
Records and monitoring
We fix the set point with you per destination and can provide temperature records on request, so you have evidence the chain held. More on lanes and set points is on packing and logistics.