The article explores the unique characteristics of alligator eggs, including their rough texture and the ability of the embryos to make sounds from inside the eggs prior to hatching. This phenomenon captures the interest of many, especially those visiting the only alligator farm in São Paulo, Brazil, located in Porto Feliz, where the incubation and breeding process of the alligator-do-papo-amarelo species takes place. The farm not only focuses on the reproduction of these creatures but also on the commercialization of their meat, which is utilized in various culinary dishes, like barbecues and ceviches.

In São Paulo, alligator eggs are typically laid in late November, and each clutch contains approximately 25 eggs. These eggs are placed in a temperature-controlled incubator, where the farm's owner, veterinarian Luís Basseti, can determine the sex of the hatchlings with a high degree of accuracy. By adjusting the incubation temperature, they can selectively produce male hatchlings by maintaining temperatures between 33°C and 34°C, while lower temperatures of 28°C to 29°C lead to the hatching of females. This technique presents both an opportunity for research and practical applications in the commercial breeding of alligators.

The article highlights not only the biological marvels related to alligator reproduction but also touches on the economic aspects of alligator farming in Brazil. As this practice grows, it raises questions about sustainability and wildlife conservation, emphasizing the delicate balance between profit from the meat industry and the preservation of these reptiles in their natural habitats.