CITRUS FRUIT PRODUCTS (CLASSIC

Understanding Citrus Fruit Products and How They Power a Balanced Fruit Market
The book explains why processing citrus fruit byproducts matters to growers and cooperatives. It covers how processing helps stabilize the fresh-fruit market and manage surpluses, while outlining the practical steps used in the industry.

The material surveys the structure and composition of citrus fruits, including peel, pulp, seeds, and the oils that flavor products. It also describes how juices are preserved, from selecting raw stock to pasteurization and storage considerations, and outlines methods for turning juice into wine, fortified wines, and brandies.

• How byproducts like peel and pulp are valued and used in industry practice


• The anatomy of citrus fruits and what each part contributes to processing


• Techniques for preserving juices and maintaining flavor during storage


• Overview of fermentation, wine making, and fortification in citrus products