ORANGE
ORIGINS

Originating from China, Indochina and other countries in South-east Asia, where it has been cultivated for many centuries, the orange (Citrus Sinensis) spread to the Mediterranean basin in remote times and was then introduced to America by Christopher Columbus in the late 15th century.

ORANGE CULTIVATION

As well as in the Mediterranean basin, oranges are grown in the three Americas (North, Central and South), South Africa and Australia. The largest producers of oranges are Brazil and the United States, which together account for 66% of world production, equal to about 55 million tons, followed by Mexico, Spain and Italy.
As far as Italy is concerned, annual production reaches a figure of about 2 million tons. The main region of cultivation is Sicily, with approximately 67% of the national harvest, followed by Calabria, with 19%, and other regions, such as Basilicata, Sardinia and Campania, each with a share of about 3%.
Italian oranges are sold from November to May, with pigmented varieties like Moro, Tarocco and Sanguinello, and other types with clear pulp, like Washington Navel, Valencia and Ovale.

ORANGE CALENDAR

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DIC
Harvest period        
Market presence      


CONSUMPTION AND STORAGE

Thanks to its high content of vitamin C, the presence of flavones, carotines and, in the red varieties, anthocyanins, oranges increase the body's natural defences, protecting vascular walls and improving sight during dusk; in addition, they purify the organism and facilitate a normal functioning of kidneys and liver.
Gargling with orange juice helps gengivitis and stomatitis, while infusions of the rind have aperient, digestive and calming properties. In cosmetics, orange pulp is used to obtain packs that prevent early ageing and wrinkling of the skin, while the juice is an important ingredient in astringent and toning lotions.
As well as being eaten fresh, oranges can be used to make juices, jams, salads, sauces and liqueurs. The rind, excellent as a candied fruit, can be employed in sauces and cakes (grated) and marmalade (cut into pieces).
Storage of the product depends on the variety and temperature: ranging from a minimum of 60 days for the Tarocco and Moro (at 8-10 C° and 85-90% relative humidity) to a maximum of 120 for Ovale and Valencia (at 5-6 C° and 85-90% relative humidity).


NUTRITIONAL AND ENERGY INFORMATION FOR ORANGE
(100 grams of product)

Edible part80%
Water87.2g
Proteins0.7g
Lipids0.2g
Glucides7.8g
Fiber1.6g
Energy34kcal
Sodium3mg
Potassium200mg
Iron0.2mg
Calcium49mg
Phosphorus22mg
Niacin0.2mg
Vitamin C50mg


RECIPE

Orange Salad

Ingredients for four: 1 endive heart, 2 oranges, 2 radishes, a few mint leaves, extra-pure olive oil, salt and pepper.

Arrange the endive leaves on a serving dish. Chop the radishes and mint and sprinkle them over the endive. Peel the oranges. Cut one and a half into slices and arrange on the dish. Season the salad with the juice of the remaining half and add salt, pepper and oil.

NAVEL

This family of oranges (Naveline, Washington Navel and Navelate) is characterized by its evenly colored peel and spherical shape. Navel oranges are available on the market from October to the end of May.
This is a widespread and very popular family, due to the exquisite texture of the pulp and the sweetness of its blonde juice.

CALENDAR OF THE NAVEL VARIETY

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
       
Market presence        


MINIMUM QUALITY CHARACTERISTICS

Appearance
Clean, healthy fruit with finely pored surface, medium-sized peduncle, firmly attached.

Colour
Peel: intense orange
Pulp: even orange
Juice: orange

Shape
Spheroid with rounded base, at times truncated and with shallow grooves

Flavor and texture
Large, tender pulp texture, not very juicy medium sugar content and acidity, seedless.

Refraction index
Consumption: >=10

Juice yield
>30%

Sale period
10th October through 31st May

Storage
At a temperature of 8-10 °C and humidity of 75-80%, the fruit may be stored for approximately 60 days.

Handling
Fruit or packages of fruit may be stacked at the sales outlet. Gloves are recommended to avoid damaging the peel, which could lead to a loss of essential oils and fester rotting and molds.

Things to avoid
Do not store the product in areas that are too warm or dry, since this will cause the fruit to dehydrate, losing its juice and hardening its pulp.
MORO

The Moro orange, a typical Italian variety, is available on the market from early December to the end of February. Special pigments, or anthocyanins, in the pulp give the juice of the Moro its characteristically intense red color.

CALENDAR OF THE MORO VARIETY

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
                 
Market presence                  


MINIMUM QUALITY CHARACTERISTICS

Appearance
Clean, healthy fruit with medium peel thickness, pored surface and medium-sized peduncle.

Colour
Peel: orange with wine-red streaks
Pulp: wine red, with bright orange streaks
Juice: wine red

Shape
Ovoid and spheroid with rounded base, truncated tip

Flavor and texture
Finely textured pulp, with medium sugar content and high acidity, seedless.

Refraction index
Consumption: >=10

Juice yield
>35%

Sale period
10th Dicember through 28th February

Storage
At a temperature of 8-10 °C and humidity of 75-80%, the fruit may be stored for approximately 30-50 days.

Handling
Fruit or packages of fruit may be stacked at the sales outlet. Gloves are recommended to avoid damaging the peel, which could lead to a loss of essential oils and fester rotting and molds.

Things to avoid
Do not store the product in areas that are too warm or dry, since this will cause the fruit to dehydrate, losing its juice and hardening its pulp.
TAROCCO


The Tarocco orange is available on the market from mid-December to the end of May. The fragrance and sweetness of the pulp, together with its abundant juice, make it one of the most popular varieties among lovers of "colored" oranges.

CALENDAR OF THE TAROCCO VARIETY

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
           
Market presence            


MINIMUM QUALITY CHARACTERISTICS

Appearance
Clean, healthy fruit with finely pored peel, medium thickness or thin.

Colour
Peel: yellow-reddish orange over more than half the surface
Pulp: yellow orange with more or less intense reddish streaks
Juice: bright orange

Shape
Ovoid, wide base, slightly concave tip

Flavor and texture
Finely textured pulp, juicy, with medium sugar content and acidity, seedless.

Refraction index
Consumption: >=10

Juice yield
>35%

Sale period
15th Dicember through 31st May

Storage
At a temperature of 8-10 °C and humidity of 75-80%, the fruit may be stored for approximately 60 days.

Handling
Fruit or packages of fruit may be stacked at the sales outlet. Gloves are recommended to avoid damaging the peel, which could lead to a loss of essential oils and fester rotting and molds.

Things to avoid
This variety must be handled very gently, since it has the thinnest peel of all orange varieties.
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