What is the standard Haugh unit range for premium grade brown eggs?

The Haugh unit (HU), developed by Raymond Haugh in 1937, is the internationally accepted mathematical formula for determining internal egg quality: $HU = 100 log(h - 1.7w^{0.37} + 7.6)$, where $h$ is albumen height in millimeters and $w$ is egg weight in grams. A high Haugh unit indicates a thick, gel-like chalaziferous layer and outer thick albumen, which prevents the yolk from flattening. As an egg ages or is stored in hot temperatures, the proteins (specifically ovomucin) break down, causing the albumen to become watery and the HU to drop below 50. Supermarkets and export buyers pay premium rates for high-HU batches. Through the Poultry Baba Mobile App, farmers can find automated candling and HU-testing equipment on Poultry Plaza, check daily market rates for graded eggs on Poultry Rates, and list verified high-HU brown eggs on Murghi Mandi.