Presented by

Made possible in part by a grant from THE DR. P. PHILLIPS FOUNDATION

1) Florida citrus production is measured in "boxes"; a box of citrus = 1³/₅ bushel.

2) Florida is the second largest producer of oranges in the world following Brazil. More than 90 percent of all Florida oranges are squeezed into orange juice.

3) Specialty fruit are also part of the Florida citrus family. Varieties include temples, tangerines and tangelos.

4) The total economic impact of the citrus industry on the state of Florida exceeds $8 billion annually.

5) Oranges from the Sunshine State, which are grown in a subtropical climate where nighttime temperatures are warmer, often retain some green or yellow color, even though the fruit inside is fully ripe. Here's why. Sometimes, as an orange hangs ripening on the tree, warm temperatures cause chlorophyll (the green pigment found in plants) to return to the peel. So the peel actually may turn a little green as it fully ripens.

6) Some of the best-tasting varieties are also on the light-colored side -- a very light orange -- even at their peak. Florida oranges are not picked until they're ripe, and once picked, they will not ripen further.

7) If you were to hold a Florida orange in one hand, and a non-Florida orange of the same size in the other, the Florida orange would feel heavier. That's because it is heavier. Florida oranges have thin rinds; and, as a result of plenty of Florida sunshine and rainfall, they are juicier on the inside than non-Florida oranges.

8) Florida citrus is a delicious source of potassium, calcium, folate, thiamin, niacin, vitamin B₆, phosphorous, magnesium and copper.

9)Florida oranges and grapefruit are fat-free and sodium-free. A medium-sized orange averages only about 70 calories, and is an excellent source of vitamin C. Vitamin C is a powerful "antioxidant."