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 1980s. Orange juice that is pasteurized and then sold to consumers without having been concentrated is labeled as "not from concentrate". Just as "from concentrate" processing, most "not from concentrate" processing reduces the natural flavor from the juice. The largest producers of "not from concentrate" use a production process where the juice is placed in aseptic storage, with the oxygen stripped from it, for up to a year. Removing the oxygen also strips out flavor-providing compounds, and so manufactures add a flavor pack in the final step, which Cooks Illustrated magazine describes as containing "highly engineered additives." Flavor pack formulas