Orange (fruit) orange juice between the São Paulo and mid-south Florida areas makes up roughly 85% of the world market. Brazil exports 99% of its production, while 90% of Florida's production is consumed in the United States. Orange juice is traded internationally in the form of frozen, concentrated orange juice to reduce the volume used so that storage and transportation costs are lower. Oranges, whose flavor may vary from sweet to sour, are commonly peeled and eaten fresh or squeezed for juice. The thick bitter rind is usually discarded, but can be processed into animal feed by desiccation, using pressure and heat.
Orange juice may be added. Vitamin D, not found naturally in oranges, may be added as well. Sometimes Omega-3 fatty acids from fish oils are added to orange juice. Low-acid varieties of orange juice also are available. FCOJ producers generally use evaporators to remove much of the water from the juice in order to decrease its weight and decrease transportation costs. Other juice producers generally deaerate the juice so that it can be sold much later in the year. Because such processes remove the distinct aroma compounds that give orange juice a fresh-squeezed taste, producers later add back these compounds in a