- The commercial orange juice industry arose in the 1920s and 1930s after pasteurization and canning processes appeared. The first concentrated orange juice appeared after World War II.
- One cup of orange juice from concentrate contains 161 percent of your daily-recommended value of Vitamin C, 27 percent of your recommended value of folate and 14 percent of your daily value of Potassium, according to the USDA.
- Oranges are hand-picked from orange trees and loaded into trucks, bound directly to the processing plant. The oranges are washed after being dumped onto a conveyor.
- After the oranges are washed, they are graded and sorted. Any sub-par oranges are sent to be made into by-products. The USDA tests the oranges and separates them further into bins that are labeled according to their flesh and juice content.
- Optimal oranges are selected and sent to the juice extractors which orange into a pulpy, wet mass. This pulpy, wet mass is then filtered to remove the peel, seeds and excess pulp. The juice then is sent to an evaporator, which reduces the orange juice to a seventh of its water content. It is then stored in a tank, packaged and sold.
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