Posted by: ashburnreviews | February 27, 2009

You Don’t Know Orange Juice

A new book coming out in May, “Squeezed: What You Don’t Know About Orange Juice,” by Alissa Hamilton, explains how orange juice is produced today. The Boston Globe wrote an article about it.

The process isn’t pretty and the end result isn’t fresh. From what I gather, I would say the whole situation is down right upsetting.

From The Boston Globe:

It’s a heavily processed product. It’s heavily engineered as well. In the process of pasteurizing, juice is heated and stripped of oxygen, a process called deaeration, so it doesn’t oxidize. Then it’s put in huge storage tanks where it can be kept for upwards of a year. It gets stripped of flavor-providing chemicals, which are volatile. When it’s ready for packaging, companies such as Tropicana hire flavor companies such as Firmenich to engineer flavor packs to make it taste fresh. People think not-from-concentrate is a fresher product, but it also sits in storage for quite a long time.

And here is another surprising quote from the article:

Most concentrate is now from Brazil. Shipping it is relatively easy. Until recently, you could count on [Tropicana] Pure Premium being from Florida, but shipping technology has advanced. Companies like Tropicana have started shipping full-strength juice from Brazil rather than buying and squeezing in Florida. The majority of not-from-concentrate is coming from Florida-squeezed oranges, but that’s certainly changing. The orange growing is moving to Brazil, which grows the most oranges for juice by far. Land is cheaper, and environmental regulations are almost nonexistent.

(via PSFK and Boston Globe)

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