 

	UNITED STATES ENVIRONMENTAL PROTECTION AGENCY

WASHINGTON, D.C.  20460

OFFICE OF           

PREVENTION, PESTICIDES

AND TOXIC SUBSTANCES

August 14, 2007

MEMORANDUM 

SUBJECT:	Crop Grouping – Part V:  Analysis of the USDA IR-4 Petition
to Amend the Crop Group Regulation 40 CFR § 180.41 (c) (10) and
Commodity Definitions [40 CFR 180.1 (g)] Related to the Crop Group 10
Citrus.  MRID 468340-01.

FROM:	Bernard A. Schneider, Ph.D., Senior Plant Physiologist

Chemistry and Exposure Branch  

Health Effects Division (7509P)  

THRU:	William Donovan, Ph.D. and Michael Doherty, Ph.D., Chairpersons

HED Chemistry Science Advisory Council (ChemSAC)

Health Effects Division (7509P)  

TO:	Barbara Madden, Minor Use Officer

Risk Integration, Minor Use, and Emergency Response Branch (RIMUERB) 

		Registration Division (7505P)

cc: 	IR-4 Project, Hong Chen, Jerry Baron, Dan Kunkel, Van Starner 

REQUEST:

	Dr Hong Chen, Crop Grouping Project Coordinator, USDA Interregional
Research Project No. 4 (IR-4), State Agricultural Experiment Station,
Rutgers University has submitted a petition (May 11, 2006) on behalf of
the IR-4 Project, and the Citrus Fruits Workgroup of the International
Crop Grouping Consulting Committee (ICGCC) to amend the Crop Group
Regulation 40 CFR § 180.41 (c) (10) Crop Group 10, Citrus Fruits Group,
and Commodity Definitions 40 CFR 180.1 (h) for citrus fruits and
tangerines.  

	The above mentioned Citrus crop group petition requested the following
five amendments:

1. Amend the name of the crop group in 40 CFR 180.41 (c) (13) from
“Crop Group 10, Citrus Fruits Group (Citrus spp., Fortunella spp.)”,
to “Crop Group 10, Citrus Fruits Group”.

2. Amend the existing crop group in 40 CFR 180.41 (c) (10) that consists
of the following 12 commodity entries:

Calamondin, Citrus mitis x Citrofortunella mitts

Citrus citron, Citrus medica

Citrus hybrids, Citrus spp.[includes chironja, tangelo, tangor]

Grapefruit, Citrus paradisi 

Kumquat, Fortunella spp. 

Lemon, Citrus jambhiri, Citrus limon

Lime, Citrus aurantiifolia

Mandarin (tangerine), Citrus reticulata 

Orange, sour, Citrus aurantium 

Orange, sweet, Citrus sinensis

Pummelo, Citrus grandis, Citrus maxima 

Satsuma mandarin, Citrus unshiu

To an expanded crop group that consists of the following 27 commodity
entries with updated scientific names:

Australian desert-lime, Eremocitrus glauca (Lindl.) Swingle 

Australian finger-lime, Microcitrus australasica (F. Muell.) Swingle

Australian round-lime, Microcitrus australis (A. Cunn. ex Mudie) Swingle

Brown River finger-lime, Microcitrus papuana Winters 

Calamondin, Citrus madurensis Lour.

Citrus citron, Citrus medica L.

Citrus hybrids, Citrus spp., Eremocitrus spp., Fortunella spp.,
Microcitrus spp., and Poncirus spp. 

Grapefruit, Citrus x paradisi Macfad.

Japanese summer grapefruit, Citrus natsudaidai Hayata

Kumquat, Fortunella spp. 

Lemon, Citrus limon (L.) Burm. f. 

Lime, Citrus aurantiifolia (Christm.) Swingle 

Mediterranean Mandarin, Citrus nobilis Loureiro var. deliciosa Swingle 

Mount White-lime, Microcitrus garrowayae (F. M. Bailey) Swingle 

New Guinea wild lime, Microcitrus warburgiana (F. M. Bailey) Tanaka 

Orange, sour, Citrus aurantium L. 

Orange, sweet, Citrus sinensis (L.) Osbeck  

Pummelo, Citrus maxima (Burm.) Merr. 

Russell River-lime, Microcitrus inodora (F. M. Bailey) Swingle 

Satsuma mandarin, Citrus unshiu Marcow. 

Sweet lime, Citrus limetta Risso

Tachibana orange, Citrus tachibana (Makino) Tanaka 

Tahiti Lime, Citrus latifolia Tan.

Tangelo, Citrus x tangelo J.W. Ingram & H.E. Moore 

Tangerine (Mandarin), Citrus reticulata Blanco 

Tangor, Citrus reticulata × Citrus sinensis 

Trifoliate orange, Poncirus trifoliata (L.) Raf. 

And varieties and/or hybrids of these

3. Amend the representative commodities from the current crop group
which are sweet orange, lemon, and grapefruit to orange or
tangerine/mandarin, lemon or lime, and grapefruit in the proposed
expanded group:.

4. Establish the following three new subgroups under the Citrus fruit
group as follows:

Subgroup 10A: Orange Subgroup 10A (rep crops: Orange or
tangerine/mandarin)

 1). Calamondin, Citrus madurensis Lour.

 2). Citrus citron, Citrus medica L.

 3). Citrus hybrids, Citrus spp., Eremocitrus spp., Fortunella spp.,
Microcitrus spp., and Poncirus spp.

 4). Mediterranean Mandarin, Citrus nobilis Loureiro var. deliciosa
Swingle 

 5). Orange, sour, Citrus aurantium L.

 6). Orange, sweet, Citrus sinensis (L.) Osbeck 

 7). Satsuma mandarin, Citrus unshiu Marcow.

 8). Tachibana orange, Citrus tachibana (Makino) Tanaka 

 9). Tangerine (Mandarin), Citrus reticulata Blanco 

10). Tangor, Citrus reticulata × Citrus sinensis

11). Trifoliate orange, Poncirus trifoliata (L.) Raf.

And varieties and/or hybrids of these

Subgroup 10B: Lemon/Lime Subgroup 10B (rep crop: Lemon or lime)

 1). Australian desert-lime, Eremocitrus glauca (Lindl.) Swingle

 2). Australian finger-lime, Microcitrus australasica (F. Muell.)
Swingle

 3). Australian round-lime, Microcitrus australis (A. Cunn. ex Mudie)
Swingle

 4). Brown River finger lime, Microcitrus papuana Winters

 5). Kumquat, Fortunella spp.

 6). Lemon, Citrus limon (L.) Burm. f.

 7). Lime, Citrus aurantiifolia (Christm.) Swingle

 8). Mount White lime, Microcitrus garrowayae (F. M. Bailey) Swingle

 9). New Guinea wild lime, Microcitrus warburgiana (F. M. Bailey) Tanaka

10. Russell River-lime, Microcitrus inodora (F. M. Bailey) Swingle

11).Sweet lime, Citrus limetta Risso

12). Tahiti Lime, Citrus latifolia Tan.

And varieties and/or hybrids of these

Subgroup 10C: Grapefruit Subgroup 10C (rep crop: Grapefruit)

1). Grapefruit, Citrus x paradisi Macfad.

2). Japanese summer grapefruit, Citrus natsudaidai Hayata 

3). Pummelo, Citrus maxima (Burm.) Merr.

4). Tangelo, Citrus x tangelo J.W. Ingram & H.E. Moore

And varieties and/or hybrids of these

5. Delete the Citrus fruits Commodity Definition and revise the
Tangerines Definition in 40 CFR 180.1 (g), and establish Commodity
Definitions for Grapefruit, Lemon, Lime, and Orange as described below: 

1). Grapefruit Definition: Tolerances and exemptions established for
pesticide chemicals in or on Grapefruit apply to the following
commodities: Grapefruit, Japanese summer grapefruit; Pummelo, Tangelo,
and varieties and/or hybrids of these.

2). Lemon Definition: Tolerances and exemptions established for
pesticide chemicals in or on Lemon apply to the following commodities:
Australian desert-lime, Australian finger-lime, Australian round-lime,
Brown River finger lime, Calamondin, Kumquats, Lemon, Lime, Mount White
lime, New Guinea wild lime, Russell River-lime, Sweet lime, Tahiti Lime,
and varieties and/or hybrids of these.

3). Lime Definition: Tolerances and exemptions established for pesticide
chemicals in or on Lime apply to the following commodities: Australian
desert-lime, Australian finger-lime, Australian round-lime, Brown River
finger lime, Kumquats, Lemon, Lime, Mount White lime, New Guinea wild
lime, Russell River lime, Sweet lime, Tahiti Lime, and varieties and/or
hybrids of these.

4). Orange Definition: Tolerances and exemptions established for
pesticide chemicals in or on Orange apply to the following commodities:
Calamondin, Citrus citron, Mediterranean mandarin, Satsuma mandarin,
Sour oranges, Sweet oranges, Tachibana orange, Tangerine (Mandarin),
Tangor, Trifoliate orange, and varieties and/or hybrids of these. 

5). Tangerines Definition: Tolerances and exemptions established for
pesticide chemicals in or on Tangerine apply to the following
commodities: Tangerines (Mandarins or Mandarin oranges), Mediterranean
mandarin, Satsuma mandarin, and varieties and/or hybrids of these.

Each of these proposals will be reviewed in the following analysis:

BACKGROUND:

	The current established Crop Group 10, Citrus fruits Group in 40 CFR
180.41 include 12 Citrus and Fortunella commodity entries in the
botanical family of Rutaceae (40CFR40 Part 180.41(10), May 17, 1995. 
Three representative commodities for this group are sweet orange, lemon,
and grapefruit.  There are also two Crop Definitions in 40 CFR 180.1
(g), Citrus fruits and Tangerines, which include commodities and their
hybrids within the Citrus Fruits Group.  

	The Citrus Fruits Group and the two crop definitions have been
successful in establishing several tolerances on citrus fruits.  Since
this group was established in 1995, the world production of citrus
fruits has increased.  Based on FAO agriculture statistics, the total
hectare for citrus fruits has increased by over one million hectares
from 1995 to 7,605,363 in 2005 and the total production has increased
from 93,799,450 Mt (metric ton) in 1995 to 105,431,984 Mt in 2005 as the
world total (FAO 2005, see Table 5).  Some “minor” citrus fruit
commodities have also become more popular today than they were 10 years
ago.  There are several “orphan citrus crops” grown commercially,
cultivated in small scale or harvested wild, and are sold and consumed
in the U.S. and/or other regions or countries.  Many of these are
economically important, or have great potential to be grown in larger
scale in the future due to their nutritional value and increased market
demand.  It is important to update this crop group to include
commodities that recognized by growers, researchers and market experts. 
Without doubt the inclusion of these commodities in crop groups will
benefit growers and consumers, save time and tax payer’s money on
residue studies, save time and money for government agencies to review
residue data, and facilitate the establishment of import tolerances.  

	During the USDA/IR-4 Crop Grouping Symposium in Washington, DC, October
2002, the Oilseeds Workgroup, Chaired by IR-4 Coordinator Michael
Braverman and Co-Chaired by Nancy Dodd, William Donovan, Maria
Rodriquez, and Jonathan Crane, University of Florida and Edith Lurvey,
IR-4 recommended adding over 20 citrus fruit commodities to the citrus
fruit group.  The recommendations from the Symposium was further
discussed and developed within the Citrus Fruit Workgroup of the
International Crop Grouping Consulting Committee (ICGCC), which consists
of more than 200 U.S. and international crop or regulatory experts from
agriculture commodity groups, universities, agrichemical industry, IR-4
Project, and regulatory agencies representing over 40 countries. 
Another important aspect is the harmonization with the Codex crop
classification.  The Codex Classification of foods and animal feeds for
Citrus Fruits Group is also undergoing revision.  The IR-4/EPA Crop
Grouping Working Group and the International Crop Grouping Consulting
Committee (ICGCC) are making every effort to collaborate with the
revision of the Codex crop classification (see Table 28 for citrus
fruits crop groups established by Codex, proposed by this petition, and
listed by EU regulation. 

	This IR-4 his petition proposes “Citrus fruits Group 10” with 27
commodity entries.  Besides the commodities in the genera Citrus and
Fortunella, several commodities in genera Eremocitrus, Microcitrus, and
Poncirus have also been included.  Comparing with many other crop
groups, commodities in this group are all closely related as they are
all in the same botanical family and share similar morphological and
cultural characteristics.  Commodities and their varieties, cultivars
and/or hybrids proposed in this group have included all the commodities
in the Codex Classification of Citrus Fruits Group and EU Crop List of
Citrus Fruits with several additions.  Commodity entry “Citrus
fruits” has been deleted from the group since it is rather a
collective name of many citrus fruit commodities instead a specific
commodity entry.  Representative commodities selected for this crop
group, orange or tangerine/mandarin, lemon or lime, and grapefruit, are
revised from the existing citrus crop group, and are comparable with the
commodities that the subgroups are based on in Codex Citrus Fruits
Group, and MRL consideration are based on in EU List.  In the EU Crop
List of Regulation oranges and mandarins are also listed as
representative crops large and small citrus fruits, respectively (Muller
2006a).  The expanded Citrus Fruits Group and the representative
commodities proposed in this petition would facilitate the harmonization
of the US and the Codex crop classification systems.  

RECOMMENDATIONS:

	Each of the five proposals and recommendations will be discussed below,
followed by a series of other recommendations on terminology, database
development, and harmonization with CODEX.  The EPA would like to
commend the valuable and high quality input of the ICGCC, all its
members, and the Workgroup Chairperson Dr Hong Chen, as well as Dr.
Yuen-Shaung, Biologist and Jessie Cordova, Information Technical
Specialist, EPA for their input and development of various databases in
this report and Dr. Paul Schwartz, USDA, Office of Minor Use Pesticides
for his advice and peer review.

IR-4 Proposal 1:

1. “Amend the name of the crop group in 40 CFR 180.41 (c) (10) from
“Crop Group 10, Citrus Fruits Group (Citrus spp., Fortunella spp.)”,
to “Crop Group 10, Citrus Fruits Group”.

HED Recommendation for Proposal 1:

	I recommend that ChemSAC concur to amend the Crop Group Regulation [40
CFR 180.41 (c) (10)] to revise the name of the Citrus fruit crop group
to delete references to Citrus spp. and Fortunella spp. 

IR-4 Proposal 2:

2. “Amend the existing crop group in 40 CFR 180.41 (c) (10) that
consists of the following 12 commodity entries:”

 1.   Calamondin, Citrus mitis x Citrofortunella mitts

 2.   Citrus citron, Citrus medica

 3.   Citrus hybrids, Citrus spp. [includes chironja, tangelo, tangor]

 4.   Grapefruit, Citrus paradisi 

 5.   Kumquat, Fortunella spp.

 6.   Lemon, Citrus jambhiri, Citrus limon

 7.   Lime, Citrus aurantiifolia

 8.   Mandarin (tangerine), Citrus reticulata 

 9.   Orange, sour, Citrus aurantium 

10. Orange, sweet, Citrus sinensis

11. Pummelo, Citrus grandis, Citrus maxima 

12. Satsuma mandarin, Citrus unshiu

To an expanded crop group that consists of the following 28 commodity
entries with updated scientific names: 

Australian desert lime, Eremocitrus glauca (Lindl.) Swingle 

Australian finger lime, Microcitrus australasica (F. Muell.) Swingle

Australian round lime, Microcitrus australis (A. Cunn. ex Mudie) Swingle

Brown River finger lime, Microcitrus papuana Winters 

Calamondin, Citrus madurensis Lour.

Citron, Citrus medica L.

Citrus hybrids, Citrus spp., Eremocitrus spp., Fortunella spp.,
Microcitrus spp., and Poncirus spp.

Grapefruit, Citrus x paradisi Macfad.

Japanese summer grapefruit, Citrus natsudaidai Hayata

Kumquat, Fortunella spp. 

Lemon, Citrus limon (L.) Burm. f. 

Lime, Citrus aurantiifolia (Christm.) Swingle 

Mediterranean Mandarin, Citrus nobilis Loureiro var. deliciosa Swingle 

Mount White lime, Microcitrus garrowayae (F. M. Bailey) Swingle 

New Guinea wild lime, Microcitrus warburgiana (F. M. Bailey) Tanaka 

Orange, sour, Citrus aurantium L. 

Orange, sweet, Citrus sinensis (L.) Osbeck  

Pummelo, Citrus maxima (Burm.) Merr. 

Russell River lime, Microcitrus inodora (F. M. Bailey) Swingle 

Satsuma mandarin, Citrus unshiu Marcow. 

Sweet lime, Citrus limetta Risso

Tachibana orange, Citrus tachibana (Makino) Tanaka 

Tahiti Lime, Citrus latifolia Tan.

Tangelo, Citrus x tangelo J.W. Ingram & H.E. Moore 

Tangerine (Mandarin), Citrus reticulata Blanco 

Tangor, Citrus reticulata × Citrus sinensis 

Trifoliate orange, Poncirus trifoliata (L.) Raf. 

Uniq fruit, Citrus aurantium Tangelo group

And varieties, cultivars and/or hybrids of these

HED Recommendation for Proposal 2:

	Based on similarities and characteristics of the Rutaceae or Rue  plant
family which includes all the citrus fruits, cultural practices, edible
food and animal feed portions, residue levels, geographical location,
pest problems, established tolerances, and for international
harmonization purposes, I recommend that ChemSAC concur to amend the
Citrus Crop Group 10 from twelve commodities to 28 commodities with the
inclusion of Uniq fruit, which is a cross between tangerine and pummelo
also called Ugli® fruit mostly imported from Jamaica.  

	A comparison of established tolerances on citrus fruit oilseed
commodities also supports that residue levels will be similar between
members of the crop group and subgroups (See Tables 19, 20, 21, and 22).
 The common name for Citrus citron should be changed to Citron to
simplify its tolerance expression.  The scientific name for Citrus
hybrids, Citrus spp. and Fortunella spp. should be revised to include
the following genus: Citrus hybrids, Citrus spp., Eremocitrus spp.,
Fortunella spp., Microcitrus spp., and Poncirus spp.  Also, varieties
and/or hybrids of these should be changed to, “varieties, cultivars
and hybrids, of these commodities” to avoid all confusion with
terminology regarding whether they are varieties cultivars or hybrids of
citrus. 

IR-4 Proposal 3:

3. “Amend the representative commodities from the current crop group
which are sweet orange, lemon, and grapefruit to orange or
tangerine/mandarin, lemon or lime, and grapefruit in the proposed
expanded group:”.

HED Recommendation for Proposal 3:

	I recommend ChemSAC concur to adopt orange or tangerine/mandarin, lemon
or lime, and grapefruit as the representative commodities for the
amended Citrus Fruit Crop Group 10.  These three representative
commodities account for > 99 % of the harvested acres for the members of
the amended Citrus Fruit Group.  The representative commodities are
based on similarities in fruit and cultural practices and geographical
locations, as well as their high production (both acres and yield) and
consumption.

IR-4 Proposal 4:

4. “Establish the following three new subgroups under the Citrus fruit
group as follows:

Subgroup 10A: Orange Subgroup 10A (rep crops: Orange or
tangerine/mandarin)

 1).  Calamondin, Citrus madurensis Lour.

 2).  Citrus citron, Citrus medica L.

 3).  Citrus hybrids, Citrus spp. and Fortunella spp.

 4). Mediterranean Mandarin, Citrus nobilis Loureiro var. deliciosa
Swingle 

 5).  Orange, sour, Citrus aurantium L.

 6).  Orange, sweet, Citrus sinensis (L.) Osbeck 

 7).  Satsuma mandarin, Citrus unshiu Marcow.

 8).  Tachibana orange, Citrus tachibana (Makino) Tanaka 

 9).  Tangerine (Mandarin), Citrus reticulata Blanco 

10). Tangor, Citrus reticulata × Citrus sinensis

11). Trifoliate orange, Poncirus trifoliata (L.) Raf.

And varieties and/or hybrids of these

Subgroup 10B: Lemon/Lime Subgroup 10B (rep crop: Lemon or lime)

 1). Australian desert lime, Eremocitrus glauca (Lindl.) Swingle

 2). Australian finger lime, Microcitrus australasica (F. Muell.)
Swingle

 3). Australian round lime, Microcitrus australis (A. Cunn. ex Mudie)
Swingle

 4). Brown River finger lime, Microcitrus papuana Winters

 5). Kumquat, Fortunella spp.

 6). Lemon, Citrus limon (L.) Burm. f.

 7). Lime, Citrus aurantiifolia (Christm.) Swingle

 8). Mount White lime, Microcitrus garrowayae (F. M. Bailey) Swingle

 9). New Guinea wild lime, Microcitrus warburgiana (F. M. Bailey) Tanaka

10). Russell River-lime, Microcitrus inodora (F. M. Bailey) Swingle

11). Sweet lime, Citrus limetta Risso

12). Tahiti Lime, Citrus latifolia Tan.

And varieties and/or hybrids of these

Subgroup 10C: Grapefruit Subgroup 10C (rep crop: Grapefruit)

1). Grapefruit, Citrus x paradisi Macfad.

2). Japanese summer grapefruit, Citrus natsudaidai Hayata 

3). Pummelo, Citrus maxima (Burm.) Merr.

4). Tangelo, Citrus x tangelo J.W. Ingram & H.E. Moore

5) Uniq fruit, Citrus aurantium Tangelo group

And varieties and/or hybrids of these”

HED Recommendation for Proposal 4A – Orange subgroup 10A:

	I recommend that ChemSAC concur to establish three new subgroups, and
the first subgroup will be the Orange subgroup 10A with orange or
tangerine/mandarin being the representative commodity. 

	This subgroup is based on the botanically recognized horticultural
group which combines the oranges and includes the sweet orange types
that are the most commonly grown citrus in the world as well as the
tangerines or mandarins that have over 100 cultivars and are increasing
in popularity because they are easy to peel and eat out of hand and some
are processed into juice.  They are very similar to the sweet oranges. 
They are also likely to have similar pest problems.  This subgroup will
include the seedless mandarin like clementines and various tangerine
hybrids such as tangor a hybrid of mandarin and orange (‘Murcott’)
and tangelos which are hybrids of mandarin and grapefruit
(‘Minneola’).  

The twelve members of this subgroup will include:

Calamondin, Citron, Citrus hybrids, Mediterranean Mandarin, Orange,
sour, Orange, sweet, Satsuma mandarin, Tachibana orange, Tangelo,
Tangerine (Mandarin), Tangor, Trifoliate orange, and varieties,
cultivars, and/or hybrids of these crops.

HED Recommendation for Proposal 4B – Lemon/Lime Subgroup 10B:

	I recommend that ChemSAC concur to establish the second new subgroup,
which will be the Lemon/lime subgroup 10B, with lemon or lime being the
representative commodity. 

This second Crop subgroup is based on the recognized horticultural group
that includes lemons and limes.  Lemons are widely used for their acid
juice content, slices and for processing into juices.  Limes have a
distinctive flavor and aroma and are small fruited such as the Key lime
or large fruited types such as Tahiti lime that are marketed as fresh
seedless fruit.  The Key limes are small, round, and seedy, and turn
yellow under Mediterranean conditions, while the Tahiti limes are
larger, green, and shaped like lemons.  The sweet limes are not as
popular because they lack a distinctive taste.  

The EPA Crop Production Regions reported in the OPPTS 860.1000 Residue
Chemistry Guidelines are Region 3 and 10 with most of the acreage in
Region 3.  However, due to Hurricane Andrew in 1992, citrus greening,
and citrus canker the lime and lemon industries in Florida has
practically disappeared and production statistics in Florida for lemons
and limes has not been reported since 2002.  There are less than 800
acres of lemons and limes left in Florida. 

	The twelve commodities in this subgroup will be Australian desert lime,
Australian finger lime, Australian round lime, Brown River finger lime,
Kumquat, Lemon, Lime, Mount White lime, New Guinea wild lime, Russell
River-lime, Sweet lime, Tahiti Lime, and varieties, cultivars, and/or
hybrids of these commodities.  

HED Recommendation for Proposal 4C – Grapefruit Subgroup 10C:

	I recommend that ChemSAC concur to establish the third new subgroup,
which will be the Grapefruit subgroup 10C, with grapefruit being the
representative commodity.  The grapefruit are distinct enough based on
size and use to be the made into a third subgroup.  This third
grapefruit subgroup is also based on a widely recognized horticultural
class, which include several commodities that are grouped based on their
rind or flesh colored pulp pigments.  The common or white fleshed
grapefruit have the ‘Marsh’ seedless as the main cultivar and
‘Duncan’ as the seeded variety and the pigmented varieties that are
either pink or red fleshed is also seedless.  Pummelo are also included
in the grapefruit group and the pummelo or shaddock species originates
from Southeast Asia where it is as common as grapefruit is in the U.S. 
They are much larger and thicker-peeled than grapefruit, and have a
milder flavor.  Utilization of all these grapefruit citrus fruit crops
is similar in that they are grown for their fresh fruit, juice,
molasses, syrups, oil, essence, and marmalade.  The representative
commodity for this proposed subgroup is the grapefruit.  Uniq fruit is
also added since it is a distinct type of grapefruit grown mostly in
Jamaica.  Also, varieties and/or hybrids of these should be changed to,
varieties, cultivars, of these commodities” will avoid all confusion
with these terms, and the tangelo being a cross between tangerine and
grapefruit will be added both to the Orange/tangerine subgroup 10A and
the Grapefruit subgroup 10C.  

The five commodities in this subgroup will be Grapefruit, Japanese
summer grapefruit, Pummelo, Tangelo, and Uniq fruit, and varieties,
cultivars, and/or hybrids of these commodities.  

IR-4 Proposal 5 for Commodity Definitions:

5. In 40 CFR 180.1 (g) delete the Citrus fruits Commodity Definition
item 5a; and revise the Tangerine Definition item 5b, and establish new
Commodity Definitions for Grapefruit (5c); Lemon (5d); Lime (5e); and
Orange (5f) as described below: 

a). Citrus fruits Commodity Definition: Citrus fruits, Grapefruit,
lemons, limes, tangelos, tangerines, citrus citron, kumquat and hybrids
of these.  

b). Tangerines Definition: Tolerances and exemptions established for
pesticide chemicals in or on Tangerine apply to the following
commodities: Tangerines (Mandarins or Mandarin oranges), Mediterranean
mandarin, Satsuma mandarin, and varieties and/or hybrids of these.

c). Grapefruit Commodity Definition: Tolerances and exemptions
established for pesticide chemicals in or on Grapefruit apply to the
following commodities: Grapefruit, Japanese summer grapefruit; Pummelo,
Tangelo, Uniq fruit, and varieties and/or hybrids of these.). 

d). Lemon Definition: Tolerances and exemptions established for
pesticide chemicals in or on Lemon apply to the following commodities:
Australian desert lime, Australian finger lime, Australian round lime,
Brown River finger lime, Calamondin, Kumquats, Lemon, Lime, Mount White
lime, New Guinea wild lime, Russell River-lime, Sweet lime, Tahiti Lime,
and varieties and/or hybrids of these. 

e). Lime Definition: Tolerances and exemptions established for pesticide
chemicals in or on Lime apply to the following commodities: Australian
desert lime, Australian finger lime, Australian round lime, Brown River
finger lime, Kumquats, Lemon, Lime, Mount White lime, New Guinea wild
lime, Russell River lime, Sweet lime, Tahiti Lime, and varieties and/or
hybrids of these. 

f). Orange Definition: Tolerances and exemptions established for
pesticide chemicals in or on Orange apply to the following commodities:
Calamondin, Citrus citron, Mediterranean mandarin, Satsuma mandarin,
Sour oranges, Sweet oranges, Tachibana orange, Tangerine (Mandarin),
Tangor, Trifoliate orange, and varieties and/or hybrids of these. 

HED Recommendation for Proposal 5a Citrus Fruit Commodity Definition:

a). Citrus fruits  Grapefruit, lemons, limes, tangelos, tangerines,
citrus citron, kumquat and hybrids of these.  

	I recommend ChemSAC reject the established commodity definition [40 CFR
Part 180.1(g)] and proposed updated commodity definition for citrus
fruits.  It is essentially a repeat of the commodities in the Citrus
fruit group 10, and while it may be useful for labeling citrus fruits is
no longer a tolerance term, because we have an expanded citrus fruit
group and several other commodity definitions such as tangerine are more
specific to certain citrus.  The term citrus fruits should not be used
for setting a tolerance.

HED Recommendation for Proposal 5b Tangerine Commodity Definition:

	I recommend establishing a revised Tangerine commodity definition under
40 CFR Part 180.1(g) as follows: 

Tangerine..................................Tangerine (mandarin or
mandarin orange), clementine, Mediterranean mandarin, Satsuma mandarin,
tangelo, tangor, and cultivars, varieties, or hybrids of tangerines with
other fruits.  

This will help in clarifying what other citrus fruits the tangerine will
cover.  

HED Recommendation for Proposal 5c Grapefruit Commodity Definition:

	I recommend establishing a new a Grapefruit commodity definition under
40 CFR Part 180.1(g) as follows: 

Grapefruit..................................Grapefruit, Japanese summer
grapefruit, pummelo, shaddock, tangelo, Uniq fruit, and cultivars,
varieties, or hybrids of grapefruit with other fruits. 

	This will also clarify what commodities are covered by grapefruit
tolerances and follows the EPA Commodity Reviewer’s Guide approved by
ChemSAC, 2006.  The inclusion of cultivars, varieties and hybrids will
leave no doubt which specific related varieties are covered. 

HED Recommendation for Proposal 5d Lemon Commodity Definition:

	I recommend establishing a Lemon commodity definition under 40 CFR Part
180.1(g) as follows: 

Lemon..................................Lemon, lime, and cultivars,
varieties, or hybrids of lemon with other fruits. 

	This commodity definition is mainly to show lemons also can cover
limes.  The list of many of the limes is not necessary for lemon because
they are included in the lime commodity definition. 

HED Recommendation for Proposal 5e Lime Commodity Definition:

	I recommend establishing a Lime commodity definition under 40CFR Part
180.1(g) as follows: 

Lime..................................Lime, Australian desert lime,
Australian finger lime, Australian round lime, Brown River finger lime,
lemon, Mount White lime, New Guinea wild lime, Russell River lime, Sweet
lime, Tahiti lime, and varieties and/or hybrids of these limes with
other fruits.

HED Recommendation for Proposal 5f Orange Commodity Definition:

	I recommend establishing an Orange commodity definition under 40 CFR
Part 180.1(g) as follows: 

Orange.................................Orange, sweet orange, sour
orange, tachibana orange, tangelo, trifoliate orange, and cultivars,
varieties and/or hybrids of these oranges with other fruits. 

Additional HED Recommendations/Conclusions:

Recommendation 6:

	The ICGCC considered whether white sapote should be added to the Citrus
fruit group 10 and decided it would be better placed in a Tropical fruit
– inedible peel group that will be considered at a future date.  This
will help harmonize with CODEX that classifies white sapote in the
“Assorted tropical/subtropical fruits – inedible peel.”  The
original review was conducted in 1998 (Schneider, 1998b) and included in
the 2006 Reviewer’s guide.  It will be removed from the next revision
of the Reviewer’s Guide. 

Recommendation 7:

Guidance for HED SOP 99.6 -  SEQ CHAPTER \h \r 1  “Classification of
Food Forms with Respect to Level of Blending” issued August 20, 1999,
and HED SOP 2000.1 – “  SEQ CHAPTER \h \r 1 Guidance for Translation
of Field Trial Data from Representative Commodities in the Crop Group
Regulation to Other Commodities in Each Crop Group/Subgroup” issued
September 12, 2000 can be updated to reflect the amendment to the Citrus
fruit group 10.

Recommendation 8:

Guidance on expressing tolerance terminology for the Citrus fruit crop
group 10 and the three proposed subgroups (Orange subgroup 10A;
Lemon/lime subgroup 10B; and the Grapefruit subgroup 10C) are discussed
under the “Tolerance expression guidance section of this analysis.

Recommendation 9:

	The Health Effects Division Dry Matter and Seeding Rate Database
prepared by Dr’s. Yuen-Shaung NG and B. A. Schneider, was updated on
June 2006 and updated June, 2007 in Table 37 for the Citrus Fruit Group.

Recommendation 10: 

New lookup and preferred EPA terms for the members of the Citrus Fruit
Crop Group are listed in the EPA Food and Feed Commodity Vocabulary
section of this report and these terms should be added to the updated
EPA Food and Feed Commodity Vocabulary website. 

ANALYSIS OF THE USDA IR-4 PROPOSAL TO ESTABLISH AN AMENDED CITRUS FUIT
GROUP 10

BOTANICAL CHARACTERISTICS OF PROPOSED COMMODITIES:

	Citrus fruits are all members of the family Rutaceae.  The family
Rutaceae or Rue family has six subfamilies of which the orange family is
contained in the Aurantioideae.  Within this subfamily is the tribe
Citrinae of which there are three closely related genera, the Citrus,
Fortunella, and the Poncirus.  The genera Microcitrus and Eremocitrus
are genera native from Australia.  There are over 100 genera and 200
species in the Rutaceae family.  

	Citrus fruits were first introduced into the U.S. in Florida by the
Spanish explorers and colonists in the 16th century.  Citrus fruits are
grown worldwide in arid subtropical and humid tropical areas with
adequate moisture and suitable soils and lack of frost.  The citrus is
grown in a narrow region in the U.S. that extends from Northern
California south into southern California; eastward through the low
elevation areas of Arizona, into southern Texas along the Gulf Coast and
south through Florida.  Many other countries like Japan, China, India,
and Mexico have important local varieties that are important in their
markets. 

	The citrus fruit belt follows the equator and spreads on both sides at
approximately 35° north latitude and 35° south latitude.  Citrus
fruits produced commercially in the U.S. are of 5 major and 3 minor
kinds.  Major kinds are lemon (Citrus limon), sweet orange (C.
sinensis), Mandarin orange (C. reticulata), grapefruit (C. x paradisi),
and the lime (C. aurantiifolia).  Minor fruits are pummelo (C. maxima),
sour or Seville orange (C. aurantium), and the citron (C. medica).  All
are produced on relatively small, evergreen trees or tall shrubs. 
Grapefruit trees are the largest, and limes the smallest stature trees
of the group.  Trees may reach 20 – 30 ft in height, but most
cultivated trees are < 15 ft.  Stems are often armed with long thorns,
particularly the limes, and in all types when young.  Leaves are
relatively thick with winged petioles of various widths depending on
species for example grapefruit has wide leaves and tangerine has narrow
leaves.  Citrus trees normally take four years before they can set
fruit.  All citrus are injured by winter temperatures below about 25°
F.  Ichang papeda is known as a subzero citrus (Citrus ichangensis) is
known as a most extraordinary plant which grows wild in southwestern
China, reportedly surviving subzero temperatures.  The fruit is oblong
in shape, much like a lemon, with rough, pale orange rind and meaty
flesh packed with seeds. 

	Citrus can grow well in a wide range of soils; however they are highly
sensitive to overly moist conditions.  Citrus need grow best when the
rainfall is at least 1200 mm.  The leaves and the peel of the fruit
contain oil vesicles.  Most are trees or shrubs with evergreen leaves
with white and fragrant flowers, and most cultivars are self-pollinated.
 Some are parthenocarpic (e.g., 'Tahiti' lime, and some Navel oranges
and tangelos).  Cross pollination is necessary only for some tangerines
and tangerine hybrids.  Citrus fruits range in size from 2.5 cm for
calamondin or kumquats to more than 12 - 18 cm in diameter grapefruit or
pummelo.  

	The fruit of the citrus are so important that they have received a
special name - a hesperidium.  A hesperidium is basically a leathery
rinded berry.  This fruit is unique to six genera in the Rutaceae
family.  These genera are: Citrus, Fortunella, Poncirus, Microcitrus,
and Clymenia.  The endocarp is the edible portion, divided into 8 - 18
segments or occasionally up to 18 for grapefruit and pummelo, 6- 8 for
trifoliate orange  and 3 – 5 for kumquat that separated by thin septa,
each containing up to 8 seeds, but usually only one.  Seeds vary in
number depending upon cultivar from zero to 40 – 50 for grapefruit. 
Citrus fruits are either seedy or seedless.  Seedless are those citrus
with < 2 seeds/fruit.  Each segment is composed of juice vesicles
("pulp"), with long stalks attached to the outer wall, containing juice,
which may vary from sweet to very acid.  The citrus fruits can range in
size from < 2.5 cm for calamondin and kumquats to more than 12 – 18 cm
diameter for grapefruit and up to 30 cm for pummelo and some citrons. 

	Citrus fruits have three fundamental parts: the flavedo which is the
external colored part of the peel, the albedo which is the white
internal part of the peel, the pericarp containing the flavedo and
albedo, and the pulp that is subdivided into segments and vesiacs that
contain the juice and seeds called the endocarp (Figures 1 and 2).  Most
fruit peels are relatively thick, consisting of a white, spongy
endocarp, and with the surface epidermis containing numerous oil
vesicles (see Figures 1 and 2).  The fruit peel has many oil glands. 
The outer layer of the fruit is the rind or peel and includes the
flavedo or epicarp as the outer colored portion, and the albedo the
inner colorless or sometimes tinted like pink in grapefruit portion. 
The flavedo is rich in pigments (chloroplasts and chromoplasts) consists
of the epicarp (a single layer), hyprodermis (first colorless layer
under the epicarp), outer monocarp, and the oil glands.  Both the
hypodermis and monocarp layers contain essential oil glands.  Oil glands
range in size from 10 to 100 µm or more.  The internal part of the rind
is the albedo which ranges from 1 – 2 mm thick in some fruit such as
the ‘Honey’ tangerine and a centimeter or thicker in grapefruit. 
This layer is attached to the flavedo layer.  Pectin is manufactured
from the albedo layer.  Most citrus fruits rinds are considered inedible
because of the oil content, except for kumquats which have a sweet rind
and pulp.  Citrus peel is also scraped in small amounts and added to
some dishes to provide a zest.  The approximate composition of an orange
is shown in Table 1 below:

Table 1. Approximate Composition of an Orange.

Component	Percent	Notes

Juice	40.0 – 50.0 %

	Albedo	15.0 – 20.0 %

	Fiber	  0.5 –   1.0 %

	Dry Matter	  5.0 – 12.0 %

	Juice pH	       pH 3.5	The pH is due primarily to the organic acid –
citrus acid.



	Considering citrus fruit grouping, the size has the oranges as medium
– small to medium size, with tangerines being small to medium, the
grapefruits medium large to large, the lemons medium - small, acid limes
being very small to small, pummelos large to very large, citrons medium
- large to very large.  The size within these types can vary widely
based on varietal differences.

Figures 1 and 2. Cross Section of a Citrus Fruit.

CITRUS HYBRIDIZATION:

	All citrus fruits will cross or hybridize with each other producing
literally hundreds of cultivars and hybrids.  Many such crosses have
been made by plant breeders and some have originated by chance.  As a
result, we now have in commerce Mandarin orange x grapefruit crosses
called tangelos, sweet orange x Mandarin crosses called tangor, and
others.  A description of the citrus hybrids is in the ‘Comparison of
Citrus Fruit Cultural Practice’ section of this report.  There are
also hybrids among Citrus species and between Citrus, Eremocitrus,
Microcitrus, and Poncirus or Fortunella, that have been produced either
naturally or through controlled breeding.  A series of prefixes and
suffixes is used to denote the parents of such hybrids:  Some examples
of citrus hybrids include:

Cicitrange (citrange x trifoliate orange)

Citradia (sour orange x trifoliate orange)

Citrandarin (tangerine × trifoliate orange)

Citrangedins (citrange × kumquat x calamondin)

Citrangelo (citrange x grapefruit)

Citrangequat (citrange × kumquat)

Citrangeremos (citrange × Australian desert lime)

Citrange (sweet orange × trifoliate orange)

Citrangor (sweet orange × citrange)

Citremon (trifoliate orange x lemon)

Citrumelo (trifoliate orange x grapefruit) 

Citrumquat (trifoliate orange x kumquat)

Eremolemon (Australian desert lime × lemon)

Eremoradias (Australian desert lime × sour orange)

Eremorange (Australian finger lime x × sweet orange)

Faustrimedin (Australian finger lime x calamondin x kumquat) 

Lemonage (lemon × sweet orange)

Lemondarin (lemon × mandarin)

Lemonime (lemon × limes)

Lemonquat (lemon x kumquat)

Limequat (lime × kumquat)

Orangelo (sweet orange x grapefruit)

Orangequat (Satsuma orange x kumquat) 

Ortanique (tangelo x tangor)

Procimequat (limequat x kumquat)

Segentranges (trifoliate orange x sour orange)

Sydney hybrid (Australian finger lime x Australian desert lime)

Tangor (tangerine x sweet orange) 

Tangelo (tangerine x grapefruit) 

Tangtangelo (tangerine x tangelo) 

Tangelolo (tangerine x grapefruit)

HORTICULTURAL CLASSIFICATION OF THE CITRUS:

	The citrus fruits are commonly arranged into four separate groups for
horticultural purposes based on fruit characteristics.  These are: the
(1) oranges; the (2) tangerines or mandarins; the (3) grapefruit and
pummelo; and the (4) common acid groups which include the citron, lemon
and lime.  They are marketed as fresh or desert fruits such as the sweet
oranges, grapefruit, and tangerines, and as processed products such as
juice, syrups, candid, rind oil or essence.  There is a wide range of
citrus of regional or local significance that may have potential to
become important commodities in trade seasonable.  Also, considering
citrus fruit grouping, the size of the fruit generally has the oranges
as medium – small to medium size, with tangerines being small to
medium, the grapefruits medium large to large, the lemons medium-small,
acid limes being very small to small, pummelo to large to very large,
citrons medium - large to very large.  The size within these types can
vary widely based on varietal differences.  Shapes of the citrus fruits
vary and range from round through subglobose and oblate to obovoid on
one extreme and from broadly pyriform to ovoid, oblong, elliptical, and
cylindrical on the other (See Figure 3 for the citrus fruit shapes). 
Oranges are usually round, tangerines are oblate, grapefruits and
pummelos are subglobose, lemons are elliptical, and the limes oval,
while citrons are highly variable but mostly cylindrical and some
pummelos may be pyriform (See Figure 3).  

Figure 3.  Citrus Fruit Shapes. 

.

	The first horticultural group is the oranges which includes the sweet
orange types that are the most commonly grown citrus in the world.  The
‘Valencia’ is the main sweet orange cultivar grown worldwide.  Navel
oranges are also widely grown as a seedless orange and used for either
fresh fruit or processing into juice.  Blood or pigmented oranges are
popular in Mediterranean countries for their flavor and rind, flesh, and
juice pigments.  The term "orange" is used rather loosely, sometimes for
fruits that look like oranges but are not C. sinensis.  Examples
include:  'Temple' and ‘Page' oranges (tangerine hybrids), Satsuma
mandarin (a cold hardy variant of tangerine), and trifoliate orange
(Poncirus trifoliata).

	The second horticultural group includes the tangerines or mandarins
that have over 100 cultivars and are increasing in popularity because
they are easy to peel eaten out of hand and some are processed into
juice.  They are very similar to the sweet oranges.  This group includes
the seedless Clementine and various tangerine hybrids such as tangor a
hybrid of mandarin and orange (‘Murcott’) and tangelos which are
hybrids of mandarin and grapefruit (‘Minneola’).  

	The third horticultural group includes lemons and limes.  Lemons are
widely used for their acid juice content, slices and for processing into
juices.  Limes have a distinctive flavor and aroma and are small fruited
such as the Key lime or large fruited types such as Tahiti lime that are
marketed as fresh seedless fruit.  The Key limes are small, round, and
seedy, and turn yellow under Mediterranean conditions, while the Tahiti
limes are larger, green, and shaped like lemons.  The sweet limes are
not as popular because they lack a distinctive taste.  Kumquats are also
listed with lemons and limes were originally classified with citrus
genus, but kumquats were then moved to their own genus (Fortunella
spp.).  They are evergreen shrubs or small trees (8 - 15 ft), native to
southern China, but can be grown around the world into subtropical
areas.  Unlike citrus fruits, the peel of the fruit is edible, and
usually sweeter than the pulp.  Citron is a lemon-like fruit that may be
the original species of modern lemons and limes.  The peel is very
thick, and the white, spongy portion of the peel is edible.  

	The fourth horticultural group is the grapefruit which have several
groups based on their rind or flesh colored pulp pigments.  The common
or white fleshed have the ‘Marsh’ seedless as the main cultivar and
‘Duncan’ as the seeded variety and the pigmented varieties that are
either pink or red fleshed are also seedless.  Cultivars include
“Flame’, ‘Star Ruby’, ‘Rio Red', and ‘Ruby Red’.  Pummelos
are also included in the grapefruit group.  This, the largest citrus
fruit, is known in the western world mainly as the principal ancestor of
the grapefruit.  Grapefruit is thought to be a hybrid of pummelo and
sweet orange that occurred naturally somewhere in the Caribbean between
the time of Columbus' voyages and its introduction to Florida in 1809. 
The pummelo or shaddock species originates from Southeast Asia where it
is as common as grapefruit is in the U.S.  It is much larger and
thicker-peeled than grapefruit, and has a milder flavor.   

	The three proposed subgroups are based on the above four horticultural
classes with the oranges and tangerines combined into one group and
lemons and limes in another.  The grapefruit are distinct enough based
on size and use to be the third subgroup.  Utilization of all these
citrus fruit crops is similar in that they are grown for their fresh
fruit, juice, molasses, syrups, oil, essence, and marmalade.  The
representative commodities for the proposed subgroups are the same as
the current crop group (sweet orange and lemon and grapefruit) except
that choices are given for orange or tangerine and lemon or lime.

GROWTH AND DEVELOPMENT OF THE CITRUS FRUIT CROPS

	Understanding how the citrus fruit crops grow and develop is a key part
of developing a pest control strategy for optimum fruit yield and
quality and a helpful reference for analysis of residue field trials by
EPA scientists.  Proper timing of pesticide applications, based on crop
growth stage and pest growth cycle can improve a product’s efficacy
and prevent crop injury and yield losses.  Pesticide labels often use
crop growth stages and codes to identify when to apply a pesticide. 
Some of the recognized growth stages for the citrus fruits are discussed
in the below Table 2 as well as selected growth stages for pesticide
spray schedules in Florida for insect pests (Table 3) and plant diseases
(Table 4). 

Table 2.  Selected Growth Stages of Citrus (Citrus spp.).  BBCH
Identification Codes (Adapted from Agusti et al., 1995). 

BBCH Code 	Principal Growth Stage	General Description

00 	Sprouting/Bud development	Dormancy: leaf and inflorescence buds
undifferentiated, closed and covered by green scales. 

01	Sprouting/Bud development 	Beginning of bud swelling.

09	Sprouting/Bud development 	Green leaf tips visible. 

10	Leaf development	First leaves separating: green scales open, leaves
emerging.

11	Leaf development 	First leaves visible.

19	Leaf development 	First leaves fully expanded.

31	Shoot development	Beginning of shoot growth; axes of developing
shoots visible.

39	Shoot development 	Shoots about 90% of final length. 

51	Inflorescence emergence	Inflorescence buds swelling: buds closed,
light green scales visible.

53	Inflorescence emergence	Bud burst: scales separated floral tips
visible.

55	Inflorescence emergence	Flowers visible still closed (green bud).

56	Inflorescence emergence	Flower petals elongating; sepals covering
half corolla (white bud).

59	Inflorescence emergence	Most flowers with petals forming a hollow
ball.

60	Flowering	First flowers open.

65	Flowering	Full flowering, about 10% of flowers open.

69	Flowering	End of flowering, all petals fallen.

71	Development of Fruit	Fruit set, beginning of ovary growth, beginning
of fruitlets abscission. 

72	Development of Fruit	Green fruit surrounded by sepal crown.

74	Development of Fruit	Fruits about 40% of final size.

79	Development of Fruit 	Fruits about 90% of final size.

81	Maturity of fruit	Beginning of final fruit coloring called color
break.

83	Maturity of fruit 	Fruit ripe for picking, has not developed variety
specific color.

89	Maturity of fruit 	Fruit ripe for consumption, fruit has typical
taste and firmness, beginning of senescence and fruit abscission.

91	Senescence, beginning of dormancy	Shoot growth complete; foliage
fully green (91).

93	Senescence, beginning of dormancy	Beginning of senescence and
abscission of older leaves.

97	Senescence, beginning of dormancy 	Winter dormancy period.  



Table 3.  Selected Growth Stage Timing for Control of Insect Pests of
Citrus 

(Citrus spp.) for Pesticide Spray Schedules in Florida.  (From Shipp,
2002 and Browning, 2007). 

Timing	Citrus Crop	Comments

Pre-bloom

Jan.15 - Feb. 15 	Satsuma

Grapefruit

Temple

Valencia

Round Oranges 	For control of spider mites and rust mites. 

Post-Bloom

Satsuma mandarin when 75% petals have fallen, other oranges when pea
size. 	All citrus	For control of scale, thrips, mealybugs, mites,
aphids, and whiteflies. 

Post-Bloom

80% petal fall 	All citrus	For mite, leafminer, and thrips control. 

April	All citrus	Broadcast control for Fire ants when ants are actively
foraging.

June 15 - July 15 	All citrus	For control of scale, thrips, mealybugs,
mites, aphids, and whiteflies.

Aug. 14 - Sept. 15	All citrus 	For control of scale, thrips, mealybugs,
mites, aphids, and whiteflies.

Oct. 15 - Nov. 15	All citrus 	For mite, leafminer, and fire ant control.



Table 4.  Selected Growth Stage Timing for Control of Plant Disease
Pests of Citrus (Citrus spp.) for Pesticide Spray Schedules in Florida. 
(From Shipp, 2002, and Browning, 2007). 

Time	Citrus Crop	Comments

Pre-bloom 	Satsuma

Grapefruit

Temple	For control of Scab and Melanose..

Bloom 	All citrus

	Post-Bloom 	All citrus	For control of Scab and Melanose. Do not use in
full bloom or where shrimp or crawfish may be affected. Make first
application at pea-size fruit, and the second 14 - 21 days later. Time
applications to follow rain, if possible. May require 200 - 300 gallons
per acre for large trees. 

June 15 – July 15 	All citrus	For control of Scab and Melanose. 

Oct. 15 – Nov. 15 	All citrus 	For control of Brown rot, apply foliar
spray when disease conditions develop.

Soil Treatment 	All citrus, including new plantings and nursery stock 
Control of Phytophthora foot rot.  Rate depends on tree size. 





Climate and Soils Affect Citrus Adaptation to Certain Regions:

	Citrus fruits are adapted to a wide variety of soil types and
conditions from almost pure sand in central Florida, to organic muck
near the Everglades, to loamy, heavy, high pH soils in the San Joaquin
Valley of California, tolerant of high or low pH and salinity.  Citrus
species generally do not tolerate soil flooding for more than a few days
without injury.  In the United States citrus are grown in a narrow area
from northern and southern California, east through the low elevation
deserts of Arizona, into southern Texas, along the Gulf Coast and south
into Florida.  Most citrus perform best in subtropical climates, where
there is a slight change of season but little or no chance of freezing
weather.  Cold hardiness is the major limiting factor for citrus
production in subtropical areas.  Flowers and fruit are killed at about
28° F.  Leaves and stems are killed by a few minutes at 20°F -28°F,
depending on stage of acclimation, species, and age of tissue.  Cold
hardiness varies with the following list from least to most cold-hardy:
citron, lime, lemon, grapefruit and pummelo, most tangerine, sour
orange, Satsuma mandarin, kumquat, and trifoliate orange.  Flowering is
induced following emergence from quiescence, and sometimes by relief
from drought.  Most citrus are self pollinated and cross pollination is
necessary for only some of the tangerines and tangerine hybrids. 
Internal and external quality differs greatly between humid subtropical
and Mediterranean climates with the temperature and humidity being the
main environmental factors controlling quality.  One change affects the
thickness of the peel since they become thicker and have more pebbly or
rough texture in Mediterranean climates than in subtropical climates. 
The peel color is best in Mediterranean climates in California and
Arizona due to cool winters enhancing chlorophyll destruction and fewer
pests that blemish the peel.  The juice content is higher in subtropical
than Mediterranean climate, and the acid content is higher and sugar
content generally lower in Mediterranean than subtropical climates, due
to warmer temperatures during ripening.  Acids break down faster when
the nights are warm, and warmer day temperatures allow greater
photosynthesis.  Therefore, the sugar: acid ratio is higher in Florida,
and fruit is said to be richer in flavor.  Within arid climates, rate of
fruit maturation is faster in hot, desert areas of California and
Arizona than in the cooler, coastal areas.  On-tree storage is generally
better in Mediterranean than subtropical climates.  ‘Valencia' oranges
maintain color and quality well into the summer if left on trees in
California, but not in Florida. 

U.S./NAFTA AND WORLD PRODUCTION AND GEOGRAPHICAL DISTRIBUTION OF THE
CITRUS FRUIT COMMODITIES: 

	Proposed members of the citrus fruit crop group find widespread
distribution throughout the world.  Citrus fruits are the largest fruit
crop produced in the world.  Table 5 provides a list of the hectares and
production in metric tons from various countries that are members of the
International Crop Grouping Consulting Committee (ICGCC) as countries
that grow grapefruit, pummelo, lemon, lime, and oranges.  Based on FAO
agriculture statistics, the total hectare for citrus fruits has
increased from 6,733,019 ha in 1995 to 7,605,363 in 2005 and the total
production has increased from 93,799,450 Mt (metric ton) in 1995 to
105,431,984 Mt in 2005 as the world total (FAO 2005, see Table 5). 
Worldwide, the orange is by far the most harvested citrus at 47%
followed by lemon and limes at 10.6% and by grapefruit at 3.5%.  The
average yields in Mt/ha for the major citrus fruits is 13.96 for
grapefruit, 15.5 for lemon, and 16.6 for oranges.  In the Mediterranean
climates in Spain, Italy, and California, production of lemons
dominates; whereas in the tropical and subtropical regions of Mexico,
Brazil, and Florida lime production dominates.   The United States has
5.5% of the total citrus hectares and about 9.8% of the total production
(MT) and produces 13% of the orange world supply, 24% of the grapefruits
and 5% of the lemons and limes. 

Table 5. Major Citrus Fruits Production in 2005 

(FAO 2005; NAGASAWA 2006a, NAGASAWA 2006b)

Countries/ regions	Grapefruit & Pomelos

	Lemons & Limes	Oranges	Citrus fruits Total

Africa	36,333 ha

463,373 Mt	51,512 ha

813,231 Mt	374,261 ha

5,030,211Mt	1,392,117 ha

11,625,666 Mt

C. America	18,381 ha 

345,897 Mt	150,500  ha

2,039,067Mt	421,493 ha

5,101,231Mt	631,386 ha

7,920,195 Mt

NAFTA	63,000 ha 

1,172,151 Mt	168,005 ha

2,570,390 Mt	630,000 ha

12,236,080 Mt	920,585 ha

16,792,611 Mt

S. America	24,436 ha

359,412 Mt	157,366 ha

3,042,463 Mt	1,010,987 ha

20,418,307 Mt	1,342,477 ha

26,194,100 Mt

Asia	101,721 ha

1,199,642 Mt	327,323 ha

4,320,033 Mt	1,133,860 ha

13,861,195 Mt	3,180,502 ha

37,146,921 Mt

Australia	800 ha

12,000 Mt	1,200 ha

35,000 Mt	22,000 ha

500,000 Mt	28,230 ha

 643,000 Mt

Europe	2,810 ha

50,200 Mt	74,285 Ha

1,467,035 Mt	263,280 ha

5,902,655 Mt	504,412 ha

10,237,513 Mt

Japan	529 ha

10,086 T	285 ha

4,020 T	68,210 ha

1,298,557 Mt	81,100 ha

1,504,702 Mt

New Zealand	70 ha

1,600 Mt	360 ha

3,700 Mt	600 ha

6,000 Mt	2,930 ha

29,800 Mt

U.S.	50,000 ha

914,440 Mt 	27,000 ha

745,500 Mt	300,000 ha

8,266,270 Mt	397,080 ha

10,317,200 Mt

World Total	262,817 ha

3,667,862 Mt	806,008 ha

12,554,879 Mt	3,598,389 ha

59,858,474 Mt	7,605,363 ha

105,431,984 Mt



	In the U.S citrus fruits are widely consumed with the per capita
consumption in 2004 for the following citrus fruits reported as
grapefruit at 7.9 lb (48% juice), lemon at 6.7 lbs of lemons (54%
juice), lime at 2.6 lb (28% juice), oranges and temples at 78.8 lbs (86%
as juice), and tangerines and tangelos at 3.9 lbs of tangerines (28%
juice).  Citrus fruit juice consumption at single strength
gallon/capita/year include grapefruit at 0.24 gal, lemon at 0.14 gal,
lime at 0.03 gal, and oranges at 5.4 gal (USDA ERS, 2005; Buzby, J.,
2005).  Based on the USDA CSFII 1994 – 1996, 1998 survey, using two
day individual consumption for determined oilseed consumption (g/day) is
listed in Table 6  Americans derive about 26% of total Vitamin C from
citrus fruits, the highest proportion from any single food group
(Reiger, 2005).  Per capita consumption of citrus is higher than any
other fruit crop when juice and fresh consumption are combined. 
Consumption over the past 30 years has been constant for most citrus
fruits, except lime which has increased and grapefruit, which has
decreased.  The dietary value of the citrus fruits, per 100 gram edible
portion is listed in Appendix I: Tables A – E.  

Table 6.  Consumption of the Citrus Fruits Based on USDA  CSFII 

1994 – 1996, 1998 survey.

COMMODITY	CONSUMPTION (g/day) 

Citron	0.0067

Citrus hybrids	0.045

Grapefruit	2.83

Grapefruit, juice	3.09

Lemon	0.27

Lemon, juice	2.26

Lemon, juice, babyfood	0.00068

Lime	0.05

Lime, juice	0.41

Lime, juice, babyfood	0.00006

Orange 	6.60

Orange, juice	58.0

Orange, juice, babyfood	0.026

Orange, peel	0.004

Tangerine	0.038

Tangerine, juice	0.16



IMPORTS/EXPORTS OF THE CITRUS FRUITS:

	Despite the U.S. being a major producer of citrus fruit (Tables 5 and
7) significant amounts of some of the citrus fruits are still imported. 
The amount of a commodity can vary widely from year to year based on
differences in U.S. production, weather effects, and consumer demand. 
The USDA Foreign Agriculture Trade Statistics (FATUS) reported that in
2005 over 4,322 MT of fresh tangerines were imported from other
countries with Mexico accounting for 93% and Chile for 6%.  Mandarins as
clementines were imported at over 90,641 MT with 69.5 from Spain,
Republic of South Africa at 66%, 12% from Mexico, and 8.4% from Chile. 
Over 69,030 MT of fresh oranges were imported from Republic of South
Africa at 41%, Australia at 40% and 16% from Mexico.  Over 279,300 MT of
Tahiti limes were imported from Mexico at 98.6% and Guatemala at 0.6%. 
Greater than 99% of the grapefruit 1,403 MT imported in 2005 was from
Mexico.  Fresh lemons were imported from Chile at 58.8%, Mexico at 36.1%
and Spain at 2.8% and totaled 34,651 MT.  Over 97% of the fresh limes
were imported from Mexico at 27,838 MT.  Over 76% of the grapefruit
juice was imported from Mexico.  Argentina and Mexico accounted for over
99% of the imported lemon juice and Mexico accounted for over 92% and
Argentina for 7% of the imported lime juice.  All imported grapefruit
juice was from Mexico in 2005.  Over 1,200,000 kl of orange juice was
imported from Brazil at 65%, 17% from Mexico, and 8% each from Belize
and Costa Rica. 

	The U.S. is also a major exporter of citrus fruit commodities.  For
example, in 2005 (USDA FATUS) approximately 44,368 MT of fresh temple
oranges was exported with the Republic of Korea accounting for 39%,
Japan for 19%, Taiwan for 10% and Hong Kong and Mexico both at 9%. 
Exports of lemons, limes, and grapefruit juice have not been reported
since 2001.  Mandarins were exported at over 6,700 MT to Republic of
Korea at 49% and Canada at 40%.  Over 12,800 MT of fresh Tangerines were
exported with 63% to Canada and 3% to Japan.  Exports of oranges at over
534,000 MT were to Canada at 32%, Republic of Korea at 19%, Japan at
14%, Hong Kong at 12%, and Peoples Republic of China at 6%.  Grapefruits
were e exported at over 256,309 MT to Japan at 44 %, Republic of Korea
accounting for 17%, Canada at 14%, and France and the Netherlands at 7%,
respectively.  Frozen orange juice concentrate was exported at more than
151,000 KL to the Netherlands, 18% to Belgium-Luxembourg, 13% to the
Republic of Korea, and 8% to Japan.  

U.S. CITRUS FRUIT PRODUCTION AND GEOGRAPHICAL PRODUCTION:

	Production in the U.S. is based on the USDA 2006 Agricultural
Statistics, FAO Statistics, 2005, USDA ERS 2005 Citrus Fruits 2005
Summary, USDA NASS Crop Production, 2006, and the U.S. Agricultural
Census, 2002:  According to the 2002 AgCensus citrus were grown on over
1,279,324A.  The planted acreages for the citrus fruits in the United
States are listed in Table 7.  Orange and grapefruit acres account for
90% of the whole citrus fruit group.  Oranges have the highest acreages
at 998,871A or 78% of the total citrus group.  Yields of Florida frozen
concentrated orange juice (FCOJ) for 2006-7 season was forecasted to be
1.58 gallons/box at 42° Brix.  Florida produced all of the limes in the
USA, but hurricane and plant disease damage has all but eliminated the
Florida industry.  Acreage estimates showed 1,000 acres in 2002 and less
than 400 in 2003.  The yields per acre of oranges averages 15,000 lb/A,
grapefruit 16,700 lb/A, tangerine 10,600 lb/A, and lemon 13,500 lb/A. 
Maps showing the harvested acres of the major citrus fruit crops are
found in Appendix II, Figures 1 to 4.  

Table 7.  U.S. Citrus Fruit Planted Acres in 2002 (AgCensus, 2002) and
Domestic Production for 2006 (USDA NASS, 2006b). 

CITRUS FRUIT	PLANTED ACRES (A)	PERCENT OF TOTAL CITRUS ACREAGE	Domestic
Citrus Production (MT) 2006

Orange	   998,871	 78.0 %	8,101,160

Grapefruit	   157,358	 12.0 %	1,117,650

Lemon	     81,021	   6.0 %	   854,570

Tangerine (Mandarin)	     31,419	   2.0 %	   378,300

Tangelo	     14,534	   1.0 %	     57,150

Lime	       1,491	   0.1 %	    NR** 

TOTAL	1,279,324	  99.0 %

	*Based on Food and Feed Crops of the United States and the USDA
Agricultural Statistics, USDA NASS, 2006, and USDA AGCENSUS, 2002. 

** NR – Not Reported.

	The U.S. bearing acres and production utilization (fresh + processed)
is shown in Table 8 for oranges, Table 9 for tangerines,  Table 10 for
grapefruits, Table 11 for lemons, and Table 12 for limes, and Table 13
for kumquats, respectively (USDA AGCensus, 2002, NASS Crop Production,
2006).  

	The percent of the total produce sales for the citrus fruits sold in
grocery store for the years 2004 – 2005 is shown in Table14 (The
Packer, Fairchild, 2006).

Table 8.  United States Orange Bearing Acres and Utilized Production –
2005 – 2006 (USDA AGCensus, 2002, USDA AG STATISTICS, 2005, USDA NASS,
2006b).  Orange production includes early, midseason, and Navel
varieties and also Valencia**. 

State	Bearing Acres -  2002	Utilized Production 

(1,000 boxes)*-

2006 - 2007	Percent of Utilized Production

AZ	    5,804	     350	  0.2%

CA	229,242	 46,000	24.5

FL	680,327	140,000	74.4

LA	       192



TX	    9,313	    1,780	  0.9

Total	925, 635 A	188,130

	*   Net lb/box = AZ and CA – 75; FL – 90; and TX – 85.

** Valencia accounts for 44 % of the total orange crop.

	Tangelo production (700,000 boxes) and temple oranges (1,000 are
reported only for Florida.

Table 9. United States Tangerine Bearing Acres and Utilized Production
– 2005 – 2006 (USDA AGCensus, 2002, USDA AG STATISTICS, 2005, USDA
NASS, 2006b).

State	Bearing Acres	Utilized Production 

(1,000 boxes)* - 

 2006 – 2007	Percent of Utilized Production

AZ	  2,605	   400	   5 %

CA	  7,087	3,800	43

FL	19,025	4,600	52

HI	       51



LA	     113



TX	     158



Total	29,040 A	8,800

	*   Net lb/box = AZ and CA – 75; FL – 95.

Table 10. United States Grapefruit Bearing Acres and Utilized Production
– 2005 – 2006  (USDA AGCensus, 2002, USDA AG STATISTICS, 2005, USDA
NASS, 2006b).

State	Bearing Acres	Utilized Production 

(1,000 boxes)* - 

 2006 – 2007	Percent of Utilized Production

AZ	-	     100	  0.3 %

CA	  14,541	  5,700	14.8

FL	113,929	26,000**	67.5

TX	  18,966	  6,700	17.4

Total	149,416 A	38,500

	*   Net lb/box = AZ and CA – 67; FL – 85; and TX – 80.

** FL production for colored seedless is 17,000 boxes and white seedless
is 9,000 boxes.

Table 11. United States Lemon Bearing Acres and Utilized Production –
2005 – 2006 

(USDA AGCensus, 2002, USDA AG STATISTICS, 2005, USDA NASS, 2006b).

State	Bearing Acres	Utilized Production 

(1,000 boxes)* - 

 2006 – 2007	Percent of Utilized Production

AZ	14,721	  2,800	12 %

CA	57,675	19,700	88

FL	     762



TX	       84



Total	73,275	22,500

	*   Net lb/box is 76.

Table 12. United States Lime Bearing Acres – 2002 – 2003 

(USDA AG STATISTICS, 2005).

State	Bearing Acres 	Percent of Bearing Acres

CA	  494	39.0 %

FL	  644	51.0

Total	1258 A

	

Table 13. United States Kumquat Bearing Acres – 2002 – 2003 

(USDA AG STATISTICS, 2005).

State	Bearing Acres 	Percent of Bearing Acres

CA	116	61 %

FL	  73	39 %

Total	189 A

	

Table 14.  The Packer (Fairchild, 2006) list the percent of the total
grocery store produce sales for the citrus fruits sold for the years
2004 – 2005. 

Commodity	Percent of Total Produce Sales - 2004	Percent of Total Produce
Sales - 2005	Notes

Citrus specialties	0.1	0.1	Includes Tangelo, tangerine, Satsuma
mandarin, Clementine, Minneola, temple orange, honey and murcott orange.

Grapefruit	0.7	0.6	Includes white, pink, and red varieties.

Lemon	0.9	1.0

	Lime	0.6	0.6

	Orange	2.5	2.5

	

Specific Citrus Fruit Crop Production:

Australian desert lime: 

	The Australian desert lime is native to Australia.  It is a true
citrus, with blue-grey 

leaves and prickles along the branches.  These limes are common in the
southern and 

western Darling Downs, especially in Brigalow, or cleared Brigalow
County.  Limes also 

grow further west, e.g., in the Longreach, Blackall and Tambo districts
where they are

often found along creek lines and on slightly scalded country areas.

Australian finger lime:

The Australian finger lime is native to Australia and is found wild as
an under-storey shrub in the Australian rainforests of Queensland and
northern New South Wales. It grows naturally in heavy shade in areas of
high rainfall, but also appears at the edge of cleared forest where
there is more sunlight.

Australian round lime:

	The Australian round lime is native to Australia and occurs as a shrub
or tall narrow tree, with glossy, dark-green leaves, on the more open
and drier rainforest margins of southeast Queensland, from Brisbane
northwards. 

Brown River finger lime:

	The brown river finger lime is native to tropical Asia.  It is a
curious citrus-like shrub growing naturally in the transition area
between eucalyptus savanna and tropical rainforest at the Forestry
Station, Brown River, and Central District, Papua New Guinea.  

Calamondin:

The Calamondin is widely grown in India and throughout southern Asia and
Malaysia and an important citrus juice source in the Philippine Islands.
 It is also grown in California and Arizona and popular in Florida and
Texas

Citron:

This citron is a citrus fruit in which the peel or rind makes up most of
the fruit volume. The origin is unknown but seeds were found in
Mesopotamian excavations dating back to 4000 B.C.  The Etrog, used by
Jewish people in rites of the Feast of the Tabernacles, is a small
citron a little larger than lemons.  Commercial citron culture and
processing began in California in 1880.  In the U.S. there were 1,018
acres with 1,514 tons from Puerto Rico and it is adapted to EPA Crop
Production Region 13.  Other production regions are in the Mediterranean
region.

Citrus hybrids:

	A number of citrus hybrids, in addition to tangelos and calamondin are
listed separately and have been developed by plant breeding.  These
include Tangors which are a hybrid between Mandarin orange x sweet
orange, and are generally intermediate in characteristics.  Some of
these other citrus hybrids are Citrange (sweet orange × trifoliate
orange) and the orangelo (sweet orange x grapefruit).

Grapefruit:

In 2006, about 1,117,650 metric tons were produced from 157,358 bearing
acres (USDA NASS 2006).  The top three grapefruit states reported
Florida (113,929 bearing acres), California (14,541), and Texas (18,966)
(See Table 10).  The EPA Crop Production Regions are 3, 6 and 11.

Japanese Summer Grapefruit:

	Japanese summer grapefruit is cultivated in India and Japan. There is
no reported production yet in the U.S.  

Kumquat:

	Kumquats are believed native to China and in 1712 kumquats were
included in a list of plants cultivated in Japan.  They have been grown
in Europe and North America since 1850, mainly as ornamental dooryard
trees and as potted specimens in patios and greenhouses.  They are grown
mainly in California, Florida and Texas and to a lesser extent in Puerto
Rico, Guatemala, Surinam, Colombia and Brazil.  There is limited
cultivation in Australia and South Africa.  Kumquats are small,
citrus-like fruits, which will hybridize readily with citrus.  The
fruits are small and deeply colored, produced on small, evergreen trees
that are somewhat hardier than citrus.  Fruit shape is round or
distinctly oval, the latter being about 1 inch in diameter by 2 inches
long.  The rind is thin and edible, so the whole fruit may be eaten out
of hand.  In the United States, kumquats are grown mainly in home
gardens as ornamentals.  Fortunella obovata is cultivated in SE China,
it is also known as Fukushu kumquat, and sometimes ‘Changshou’
kumquat.  The ‘Fukushu’ kumquat bears edible round to obovate
fruits, with an acidic pulp and a sweet rind.  It is a relatively
vigorous tree with more rounded leaves than other kumquats.  Flowers are
simple, white and very fragrant.  The fruit is round to obovate. F.
polyandra is native to Asia.  The various kumquats are distinguished as
botanical species rather than as cultivars.  The following cultivars are
those most utilized for food: 'Hong Kong', or ‘Hong Kong Wild’ (F.
Hindsii Swing.), called chin chü, shan chin kan, and chin tou;
'Marumi', or ‘Round Kumquat’ (F. japonica Swing. syn. Citrus
maduremis Lour.); 'Meiwa', or ‘Large Round Kumquat’ (F. crassifolia
Swing.), called ninpo or neiha kinkan; 'Nagami', or ‘Oval Kumquat’
(F. margarita Swing.).  Kumquats are available from November to March
from Southern California and Florida.  They are grown in EPA Field Trial
Crop Production Regions 3 and 10.

Lemon:

	The acidic lemons are the only type grown for commercial purposes in
the U.S. and with ‘Eureka’ and ‘Lisbon’ cultivars in California
and Arizona.  Florida grows the Sicilian types.  The true home of the
lemon is unknown, though some have linked it to northwestern India.  In
2006 over 854,570 MT were produced on 81,021 A (USDA NASS, 2006).  In
2006, the top two states reported as California (57,675 bearing acres)
and Arizona (14,721 A).  Due to hurricanes and plant diseases, lemon
acreage in Florida has declined from over 1986 A in 1986 to less than
800 A in 2002.  The EPA Field Crop Production Regions are Region 3 and
10 with 97% of the acreage in Region 10.  

Lime:

EPA Crop Production Regions include Region 3 and 10 with most of the
acreage in previously grown in Region 3.  Limes grow on relatively
small, much branched citrus trees.  Fruits are of several types.  The
Mexican or Key lime is near round 1 to 2 inches diameter, with thin rind
and acid pulp.  Tahiti limes are larger, 2 to 21/2 inches diameter and
usually seedless.  Low acid or sweet limes are available and grown in
some countries, but rarely in the U.S.  Limes have been crossed with
other types of citrus.  Cultivars of Tahiti lime are ‘Bearss’,
‘Idemor’, and ‘Pond’.  Tahiti limes are harvested 8 to 12 times
per year with the peak period July to September.  The Tahiti lime is
presumed to be a hybrid of the Mexican lime and citron.  It is widely
cultivated in tropics and subtropics, probable origin tropical Asia. 
The Mexican lime is native to the Indo-Malayan region.  Largest importer
of Tahiti limes is from Mexico.  The tree, its foliage, and the form and
size of the fruit resemble the Tahiti lime.  Sweet lime is thought to be
a hybrid between lime (Mexican-type), and a sweet lemon or sweet citron.
 Production in U.S. is limited to culture in California, and other
production regions are in West Indies, Central America, India, northern
Vietnam, Mediterranean Region and tropical America.  The only major EPA
Field Crop Production Region is Region 10.  The EPA Crop Production
Regions were 3 and 10 with most of the acreage in Region 3.  However,
due to Hurricane Andrew in 1992, poor fruit prices, and trees lost to
citrus canker the lime industry in Florida has practically disappeared
and production statistics in Florida for limes has not been reported
since 2002.  Yields of limes were about 16,000 lb/A.   

Mediterranean mandarin:

	The Mediterranean mandarin is widely cultivated in subtropics, origin
from cultivars in Italy.  Its principal importance is in the
Mediterranean basin and it is classified as a tangerine.  The fruits are
generally small and seeded. 

Mount white lime:

The mount white lime is native to tropical Asia and Australia. The
species is endemic to 

foothills and upland rainforest of the Cook District, Mt White on Cape
York Peninsula in

Australia and Goodenough Island in Papua New Guinea.  It grows in
deciduous vine thickets as an under-storey shrub and has been recorded
at a height of 15 m.  Due to its limited distribution, this species is
now classified as rare and is protected under the Queensland Nature
Conservation Act. 

New Guinea wild lime:

	The New Guinea wild lime is native to tropical Asia. This New Guinea
species is very

clearly from the other species of Microcitrus, and this is the only
species of the genus

outside of Australia, and it occurs nearly a thousand miles away from M.
garrawayi, the

Australian species of Microcitrus growing nearest to New Guinea 

Orange, sour:

	The sour orange is native to southeastern Asia.  The sour orange was
widely used as a rootstock for other varieties prior to the appearance
of the Tristizia virus disease, which affects trees on this rootstock.
It is still used in areas where Tristizia is not important. The Bergamot
oranges are grown in Mediterranean areas for oil, belong in this group.
They are not grown commercially in the U.S. There are no orchards of
sour orange, but numerous plantings of a few trees serve as seed sources
for rootstocks.  The sour orange flourishes in subtropical,
near-tropical climates, yet it can stand several degrees of frost for
short periods. Generally it has considerable tolerance of adverse
growing conditions.  It is grown in EPA Crop Production Regions 3, 6,
and 10.  

Orange, sweet:

	Sweet oranges are the most important of the subtropical citrus fruits. 
Although 73 varieties are recognized (Reuther, 1967) the major
production in U.S. consists of six varieties: ‘Valencia’,
‘Washington Navel’, ‘Hamlin’, ‘Parson Brown’, ‘Pineapple
and Temple’.  ‘Valencia’ has few seeds is available from Florida,
California, Arizona and Texas.  Navel is seedless and available from
Arizona, California, and Texas, ‘Hamlin’ is nearly seedless and
‘Pineapple’ is seedy.  Blood orange (pigmented orange or Sanguine
orange) has few seeds with deep burgundy interior and available from
California.  Chinese navel oranges are also grown in California.  The
‘Jaffa’ or ‘Shamouti’ is a popular eating sweet orange which is
easy to peel and has no navel and it is grown in the western U.S.  In
2006 the total orange production in the U.S. was planted on 998,871
acres and produced 8,101,160 MT (USDA NASS).  In 2002, the top four
states for ‘Navel’ and ‘Valenica’ oranges were reported as
Florida (680,327 bearing acres), California (229,242 A), Arizona (5,804
A) and Texas (9,313 A).  Tangelos were produced on 14, 534 A.  The sweet
oranges are grown in the EPA Field Crop Production Regions 3, 6 and 10.

Orange, trifoliate

			The genus Poncirus is closely related to the citrus, but the small,
thorny trees are not evergreen but deciduous.  Trees are considered
hardier than citrus.  They will hybridize with citrus, and such hybrids
have been made in efforts to increase hardiness in edible citrus fruits.
 Poncirus is grown as an ornamental dooryard tree in areas too cold for
citrus, and occasional trees may be maintained by nurserymen as seed
sources.  Fruit appears valueless in the U.S., but can be used for
flavoring or marmalade in other countries.  The trifoliate orange is
important as a rootstock for citrus, especially in Japan, although the
fruit is scarcely edible.  It is used as a male parent in production of
citrange (sweet orange x trifoliate orange) rootstocks.  It has a
deciduous habit in cooler areas, and can tolerate more freezing than any
other citrus relative.  It is native to northern China, and is grown as
far north as Philadelphia in the Eastern US.

Pummelo:

	The pummelo is an important fruit in the Orient, but only scattered
trees are found in the United States.  The pummelo is tropical or
near-tropical and flourishes naturally at low altitudes close to the
sea.  It is native to southeastern Asia and all of Malaysia; grows wild
on river banks in the Fiji and Friendly Islands.  The variety
‘Tresca’ is grown in Florida, where it is marketed as grapefruit. 
‘Oro blanco’ is a cross between pummelo and grapefruit.  Pummelos
are available from California (mid-January through mid-February).  In
1995, almost 500 acres were produced in the San Joaquin Valley of
California.  The pummelos are grown in EPA Field Crop Production Regions
3 and 10.

Russell river lime:

	The Russell river lime is native to Australia.  It has a limited
distribution in the north of Queensland, Australia, growing in lowland
rainforest at the foot of the Bellenden Ker range, not far from Cairns. 
This new species of Citrus is well worthy of cultivation for its fruit,
which is juicy and of equal flavor with the West Indian Lime. 

Satsuma mandarin:

	Satsuma mandarin probably originated in Japan, it is widely cultivated
in tropics and subtropics.  This is one of the most important types of
citrus grown world-wide, especially in China and Japan.  It is also
produced in California from mid-October to January.  It is commonly
called mikan in Japan, satsuma mandarin in the United States and the UK,
and clementine or tangerine in Canada.  It is less commonly called
satsuma tangerine or satsuma orange.  The tree is believed to have
originated from a mutation in Japan, recorded as early as 1429.  In the
UK, mikan are commonly eaten at Christmas. In Canada, they are a popular
snack at any time of the year, and fruit grown in Morocco are commonly
sold in supermarkets.  

Tachibana orange:

	The tachibana orange is native to Asia and is also grown in the U.S.
and are adapted to the U.S. plant hardiness zones 7 – 11.  

Tahiti lime:

	The Tahiti lime tree origin is still unknown, but it is presumed to be
a hybrid of the Mexican lime and citron, or, less likely, the lemon.
Florida had produced over 90% of the national crop, but production has
declined because of hurricane damage and devastating diseases.  The
Tahiti lime is hardier than the Mexican lime and better adapted to the
mainland of Florida.

Tangelo and Uniq Fruit:

The tangelo is a hybrid produced by crossing grapefruit and tangerine
oranges.  . Some cultivars are ‘Minneola’ (‘Honeybell’),
‘Orlando’, ‘Nova’, ‘Early K’ (Sunrise tangelo), and
‘Sampon’.  The ‘Uniq’ or ‘Ugli®’ tangelo of Jamaica is
believed to be a chance hybrid between mandarin orange and grapefruit. 
EPA Crop Production Region includes Region 3 and some in Region 10.

Tangerine:

Tangerines are characterized by a loose skin which separates readily
from the pulp, and by segments which separate readily from each other. 
Tangerines are grown in all citrus areas of the U.S.  Two main types are
grown in the U.S. are the Satsuma group, characterized by a small tree
hardier than other citrus, and early ripening fruit of yellow or light
orange color; and the tangerine group, characterized by deep orange
color and later ripening.  Some Satsuma plantings are along the Gulf
States, in areas too cold for other citrus.  ‘Dancy’ is the leading
variety of Tangerine and Owari of Satsuma.  About ten other varieties
occur occasionally.  Clementine is a cultivar of C. reticulata. 
Tangerine cultivars are ‘Dancy’, ‘Algerian’, ‘Fairchild’,
‘Honey’ (Murcott), ‘Robinson’, and ‘Sunburst’.  Mandarin
cultivars are ‘Royal mandarin’, ‘Honey’, ‘Satsuma’,
‘Clementine’, and ‘Kara’.  The U.S. production in 2006 was
378,000 MT on 31,419 planted acres (USDA NASS, 2006).  In 2002 the top 3
tangerine producing States were reported as Florida (19,025 bearing
acres), California (7,087 A), and Arizona (2,605 A).  Tangerines are
grown in EPA Crop Production Regions 3 and 10 with 66% of the acreage in
Region 3.

Tangor:

Tangors are deliberate or accidental hybrids of the mandarin (Citrus
reticulata) and the sweet orange (C. sinensis).  Varieties include
'King' (King of Siam), it was believed to be originated in Malaya.  They
are most similar to tangerines.

COMPARISON OF CITRUS FRUIT CULTURAL PRACTICES:

General Planting Design, Training, and Pruning (adapted from Rieger,
2006 and USDA Crop Profiles, 2003): 

	In the nursery, citrus scions and rootstock are grafted together.  A
scion is the detached shoot or twig containing buds from a desired
citrus tree, used in grafting.  Since a plant produced from seed from
any commercial citrus will have a prolonged period of juvenility (eight
to twelve years), commercial production is delayed since no flowers are
produced.  Consequently, since the 1800’s, this juvenility has been
overcome by taking budwood from the desired scion and budding or
grafting it into the stem of a young seedling of a different variety,
the rootstock.  Rootstock is selected for tolerance to pressures such as
pests or cold, in addition to how well it influences the final tree’s
vigor, size, and fruit quality.  Citrus fruit trees are generally,
small, spreading evergreen trees or small shrubs.  The citrus orchards
are usually in rectangular arrangements which eventually become tall
hedge rows with the tree spacing typically 20 x 25 ft for grapefruit and
navel oranges, 15 x 20 ft for oranges and tangerines, and 12 - 15 x 18 -
20 ft for limes and smaller citrus cultivars.  Tree densities vary from
about 100 - 110 trees/acre for grapefruit, 87 – 116 trees/A for lemon,
290 – 294 trees/A for kumquat, and 130 - 140 trees/acre for sweet
orange.  A common spacing pattern for commercial citrus is 15-feet
square, which equates to 194 trees per acre.  While spacing greater than
this has been used historically, the recent trend has been toward higher
density planting, even to the extent that the mature tree canopies
ultimately form a continuous hedgerow.  Higher density plantings also
maximize the use of land, water, and energy. 

Bearing citrus trees are mechanically hedged to keep row middles open
for harvesting operations and allow maximum light penetration.  The
trees are hedged and topped after harvest.  They are topped to a height
that allows pickers to access all fruit with 20-foot ladders.  Small
branches from the hedging are left in row middles and eventually mulched
into the soil.  Hand pruning is only done after catastrophic incidents
like a hurricane. 

Grapefruit trees are the largest in height and limes are the smallest. 
Very little training of the trees is needed.  Young trees may be topped
at 30 inches to induce branching, and stripped of trunk sprouts and
suckers for the first 2 years.  They may be defruited for a year or two
to induce vegetative growth.  Trees may reach 20 - 30 ft in nature but
cultivated trees are maintained to less than 15 ft.  At maturity, trees
are mechanically hedged and topped to form hedges about 12 ft tall and
wide.  Almost no hand pruning is done.  Mature citrus orchards in Yuma,
Arizona seen from the air look like parallel hedgerows.  Grapefruit
orchards in the Indian River district of Florida are hedged and topped
mechanically to control size.

Specific Individual Citrus Cultural Practices:

Australian desert lime:

The Australian desert lime is a true citrus, with blue-grey leaves and
prickles along the branches. It is usually found growing on clay or
heavy clay soils, often as clumps of short bushes up to 2 – 3 m in
height.  They are occasionally found as single large trees to 5 – 6 m
in height.  Older trees have a weeping appearance and have few, or no,
prickle.  The fruit can be picked when still green, and has a pleasantly
refreshing and tangy taste. Desert lime fruit is extremely popular and
becoming very well known within the bush food industry. The fruit is
used in a variety of sauces and jams. Fruit is also used within
restaurants.  The plant has even been investigated overseas as a
potential source of drought hardy rootstock for citrus trees. C.
gracilis is a close relative of the native Australian citrus varieties
formerly classified as Microcitrus and Eremocitrus.  Is was described as
armed straggling tree to 4 m high, often coppicing and suckering; bark
cracks into irregular squares; flowers usually solitary; and the fruit
are spherical and about 8 cm diameter. 

Australian finger lime:

The Australian finger Lime is found wild as an under-storey shrub in the
Australian rainforests of Queensland and northern New South Wales.  It
grows as a tall shrub or small tree naturally in heavy shade in areas of
high rainfall, but also appears at the edge of cleared forest where
there is more sunlight. The fruit is cylindrical, up to 10 cm long and
can be green, yellow, red, purple or black when ripe.  Oil seeps from
the rind into the pulp, giving the fruit a very acidic flavor and
lingering turpentine-like aftertaste. The pulp is usually greenish
yellow although there is a variety - Sanguinea - that is red fleshed. 
Unlike other citrus the Fingerlime flesh consists of tiny, slightly
sticky globules, which burst open in the mouth.  The taste is quite
acidic and slightly lime-like.  Its spiny foliage makes it an attractive
Australian ornamental.

Australian round lime:

	The Australian round lime occurs as a shrub or tall narrow tree, with
glossy, dark-green leaves, on the more open and drier rainforest margins
of southeast Queensland.  The round fruits, about 2 cm to 5 cm in
diameter have a thick, green to lemon-colored skin and pale green pulp. 
It looks very similar to a small, bumpy lime.

Brown River finger lime:

The brown river finger lime is a curious citrus-like shrub, growing
naturally in the transition area between eucalyptus savanna and tropical
rainforests.  The fruits are cylindrical, slightly curved, abruptly
beaked at apex and abruptly narrowed at base, 5-8 cm long, 1.0 - 1.3 cm
thick at broadest part, green to yellow at full maturity, 3-5-celled,
each cell usually containing 5 seeds.  The brown river tree lime is a
shrub ranging from 1.0 – 2.4 m tall.  It has been successfully grown
in the U.S.

Calamondin: 

The calamondin originated in China and was introduced into Florida
around 1900 as an acid orange. It grows wild in Asia and the Philippines
and closely resembles the mandarin with its small, oblate shape and
flattened or depressed ends.  The calamondin is a small, slightly oblate
fruit, 3 - 3.5 cm long, and generally not more than 1 1/2 inches in
diameter, with a deep orange color and weighs 17.2 g/fruit.  The tree is
relatively hardy for a citrus and may reach 20 feet in height. It is
rather widely grown as an ornamental.  Fruit is somewhat intermediate
between the kumquat and tangerine and is orange red in color with 2 –
5 small seeds.  Peel is tender, thin, and edible like the kumquat, and
separates from the flesh like a tangerine when fully mature. The fruit
makes an excellent marmalade, and an acceptable acid drink.  The crop
blooms to maturity in 8 to 12 months.  The fruit maybe made into
marmalade or juice.  It is grown in EPA Production Region 10.  

Citron: 

	The citrus citron or citron is a citrus fruit in which the peel or rind
makes up most of the fruit volume. The sweet or Corsican citron fruit is
large and elliptical in shape with a diameter 3 to 5 inches, length 4 to
7 inches, and the rind about 1 inch thick. The acid citrons are similar
in size, shape and rind thickness.  The citron is borne by a
slow-growing shrub or small tree reaching 8 to 15 ft (2.4 - 4.5 m) high.
 The leaflets are evergreen, the flower buds are large and white or
purplish, the fragrant flowers about 1 1/2 in (4 cm) wide pinkish or
purplish on the outside, with 30 to 60 stamens.  The fruit is fragrant,
mostly oblong, obovoid or oval but highly variable.  Various shapes
including smooth or rough fruits sometimes occur on the same branch. 
The Buddha hand is thought to be a mutant variety that flower carpels
fuse ands resemble fingers.  The peel is yellow when fully ripe, usually
rough and bumpy but sometimes smooth, mostly very thick, fleshy, tightly
clinging.  Pulp pale-yellow or greenish divided into as many as 14 or 15
segments, firm, not very juicy, acid or sweet, containing numerous
monoembryonic seeds.  Bloom to harvest takes 8 to 10 months.  The citron
tree blooms nearly all year, but mostly in spring and the spring blooms
produce the major part of the crop.  The citrus citron is highly
sensitive to frost, and it does not enter winter dormancy as early as
other Citrus species.  Foliage and fruit easily damaged by very intense
heat and drought.  Citron trees are grown readily from cuttings taken
from branches 2 to 4 years old and quickly buried deeply in soil without
defoliation.  The trees begin to bear when 3 years old and reach peak
production in 15 years; die in about 25 years. 

Citrus hybrids:

	A number of citrus hybrids, in addition to tangelo, tangor, Uniq fruit,
and calamondin listed separately, and have been developed by plant
breeders.  These include (1) Tangors (‘King Orange’, ‘Tankan’
mandarin) are: Mandarin orange x sweet orange, and are generally
intermediate in characteristics.  Several varieties are grown to a
limited extent.  Temple, generally listed as a sweet orange, is probably
of such parentage.  (2) The citranges are crosses of trifoliate orange
and sweet orange.  Several varieties are in cultivation to a limited
extent.  The juice is tart, and makes an acceptable drink.  Trees are
hardier than lemons or limes.  Fruit varies from > 2 1/2 inches in
diameter, and is rather thin-skinned.  (3) Citrangequats are crosses of
citranges and kumquats.  These trees are relatively hardy.  Fruits are
useful for drinks and marmalade.  It is a trigenic hybrid cross between
the trifoliate orange, sweet orange, and kumquat.  In Florida, it is
grown as the ‘Thomasville’ variety.  It is pear-shaped, with a
blaze-orange rind that is quite pebbly.  The flesh is golden and seedy
and it has a acidic flavor unless fully mature, when it becomes sweet
enough for eating fresh.  (4) Citrangedins are hybrids of citrange and
calamondin.  The one named variety is hardy, and suitable for culinary
use.  (5) Limequats (x citrofortunella sp.) are crosses of lime and
kumquat, and resemble limes except they are much hardier.  (6)
Lemandarin (Citrus limonia Osbeck) (‘Rangpur’ lime, Mandarin lime,
‘Otaheite’ orange) are crosses of lemon and tangerine.  (7)
Natsudaidai and small or medium sized tangelos are possibly cross of
mandarin and shaddock.  (8) Tangelolo is cross of grapefruit and
tangelo.  (9) Chironja is a cross of sweet orange and grapefruit as an
orangelo which is sweeter than a grapefruit and grown in Puerto Rico. 
(10) Oro blanco is a cross of pummelo and grapefruit.  (11) Calamondin
is a cross of kumquat and tangerine.  (12) Tangelos (Citrus x tangelo
J.W. Ingram & H.E. Moore) (Uniq fruit, Ugli® fruit) are a cross of
grapefruit and tangerine, (13) Lemonquat is a cross between lemon and
kumquat, and (14) Procimequat is a cross between the ‘Eustic’
limequat and the ‘Hong Kong’ kumquat.  None of the above hybrids,
except tangors, tangelos, Uniq fruit, calamondin, oro blanco, and
chironja, are in commerce, but are useful for home gardens in areas too
cold for other citrus.  Citranges are important as rootstocks for other
kinds of citrus.  Some of the citrus have been discovered by breeders
and some have originated by chance.  As a result, we now have in
commerce Mandarin orange x grapefruit crosses called tangelos, sweet
orange x Mandarin crosses called tangor, and others.  

Grapefruit:  

	Grapefruit is one of the important citrus fruits.  The tree tends to be
more vigorous than orange, especially when young, with larger and
thicker leaves.  In the early years of growing, the customary citrus
rootstocks were utilized.  Cultural method is similar to that of the
orange except that wider spacing is necessary.  Fruit is near round to
oblate, 3 to 4 1/2 inches in diameter with a rather thick rind. 
Varieties may be seeded or seedless, and flesh may be white, red or
pink.  Fruit sets in small clusters on vigorous trees.  Cultivars are
Red type (‘Henderson’, ‘Ray’, ‘Rio red’, ‘Flame’,
‘Star ruby’, ‘Marsh ruby’) and White type (Marsh seedless).  The
grapefruit tree reaches 15 to 20 ft (4.5 - 6 m) or even 45 ft (13.7 m)
with age, has a rounded top of spreading branches.  The twigs normally
bear short, supple thorns.  The evergreen leaves are ovate.  Flowers are
white, 4-petalled.  The fruit is nearly round or oblate to slightly
pear-shaped, 4 to 6 in (10 - 15 cm) wide with smooth, finely dotted
peel, up to 3/8 in (1 cm) thick, pale-lemon, sometimes blushed with
pink, and aromatic outwardly; white, spongy and bitter inside.  The
center may be solid or semi-hollow.  The pale-yellow, nearly whitish, or
pink, or even deep-red pulp is in 11 to 14 segments with thin,
membranous, somewhat bitter walls, very juicy, acid to sweet-acid in
flavor when fully ripe.  While some fruits are seedless or nearly so,
there may be up to 90 seeds about 1/2 in (1.25 cm) in length.  Unlike
those of the pummelo, grapefruit seeds are usually polyembryonic.  The
number of fruits in a cluster varies greatly; a dozen is unusual but
there have been as many as 20.  Grapefruit bloom to harvest varies from
8 to 14 months, depending on location.  In Florida, all commercial
cultivars reach legal maturity in September or October if sprayed after
blooming with lead arsenate to reduce acidity.  Grapefruit yields range
from 8,000 lb/A in Arizona to 38,000 lb/A in Florida.  

Japanese summer grapefruit:

	The Japanese summer grapefruit is cultivated mostly in India and Japan.

Kumquat:

	Kumquats are small, citrus-like fruits that will hybridize readily with
citrus, but are not now classified botanically as citrus.  The fruits
are small and deeply colored, produced on small, evergreen trees that
are somewhat hardier than citrus. Fruit shape is round or distinctly
oval, the latter being about 1 inch in diameter by 2 inches long. Rind
is thin and edible, so the whole fruit may be eaten out of hand.  In the
United States, kumquats are grown mainly in home gardens as ornamentals.
Clusters of the highly colored, attractive fruits are frequently placed
in gift packages for the ornamental effect.  A few trees may be found in
citrus orchards, especially of growers catering to gift package trade. 
Whole fruits, except for seeds, are sometimes made into marmalade. F.
obovata is cultivated in SE China, it is also known as Fukushu kumquat,
and sometimes ‘Changshou’ kumquat.  The ‘Fukushu’ kumquat bears
edible round to obovate fruits, with an acidic pulp and a sweet rind. 
It is a relatively vigorous tree with more rounded leaves than other
kumquats.  Flowers are simple, white and very fragrant.  The fruit is
round to obovate. Fortunella polyandra is native to Asia. The various
kumquats are distinguished as botanical species rather than as
cultivars. The following are those most utilized for food: 'Hong Kong',
or ‘Hong Kong Wild’ (F. Hindsii Swing.), called chin chü, shan chin
kan, and chin tou; 'Marumi', or ‘Round Kumquat’ (F. japonica Swing.,
syn. Citrus maduremis Lour.); 'Meiwa', or ‘Large Round Kumquat’ (F.
crassifolia Swing.), called ninpo or neiha kinkan; 'Nagami', or ‘Oval
Kumquat’ (F. margarita Swing.).  The kumquat tree is slow-growing,
shrubby, compact, 8 to 15 ft (2.4 - 4.5 m) tall, the branches
light-green and angled when young, thornless or with a few spines.  The
apparently simple leaves are alternate, lanceolate, 3.25 - 8.6 cm long,
dark-green, glossy above, sweetly fragrant, white flowers are borne
singly or 1 to 4 together in the leaf axils.  The fruit is oval-oblong
or round, 1.6 - 4 cm wide; the edible peel is golden-yellow to
reddish-orange, with large, conspicuous oil glands, fleshy, thick,
tightly clinging, the outer layer spicy, and the inner layer sweet; the
pulp is scant, in 3 to 6 segments, not very juicy, acid to subacid
containing small seeds or sometimes none; they are green within. 
Kumquats are believed native to China.  In 1712, kumquats were included
in a list of plants cultivated in Japan.  They have been grown in Europe
and North America since the mid-19th Century, mainly as ornamental
dooryard trees and as potted specimens in patios and greenhouses.  They
are grown mainly in California, Florida and Texas; to a lesser extent in
Puerto Rico, Guatemala, Surinam, Colombia and Brazil. In South India,
they can be grown only at high elevations.  There is limited cultivation
in Australia and South Africa.  Season: bloom to harvest: 8 to 10
months.  Cultivation: As other kumquats, the ‘Fukushu’ kumquat
should be relatively frost hardy.  It needs well-drained soil. Generally
propagated by cuttings, air layers, or grafted.  Kumquats are available
November to March in the marketplace and are grown in Southern
California and Florida.  Other production regions: Native to China, also
grown in Central and South America and South India.  

Lemon:

	Lemons are one of the important acid citrus fruits.  Young lemon trees
grow rapidly, and tend to be more spreading than oranges or grapefruit. 
Trees are slightly less hardy than oranges.  Fruits are generally oval
in shape, about 2 1/4 inches in diameter and 2 1/2 to 4 3/4 inches long.
 Most are picked when they reach a certain size and are still green in
color.  The peel is 6 – 10 mm thick with the pulp is pale-yellow and
in 8 – 10 segments.  They may be stored up to several months prior to
marketing.  Major harvest is during the spring months, while major
demand is during mid and late summer.  Acidic lemons are the only type
grown for commercial purposes in the U.S. and with Eureka and Lisbon
cultivars in California and Arizona.  Florida grows the Sicilian types
of lemons (‘Avon’, ‘Harney’ and ‘Villofranco’).  The lemon
prefers a soil pH ranging from 5.5 – 6.4.  Lemon trees are not adapted
to mechanical harvesting.  The true home of the lemon is unknown, though
some have linked it to northwestern India.  The tree reaches 10 to 20 ft
(3 - 6 m) in height and usually has sharp thorns on the twigs.  Leaves
are alternate, mildly fragrant flowers may be solitary or there may be 2
or more clustered in the leaf axils.  Bloom to harvest is from 9 to 14
months, depending on temperatures.  Florida lemons were picked from
mid-July to October for shipping fresh, and the balance in November was
harvested for processing.  The lemon is more sensitive to cold than the
orange and less able to recover from cold injury.  In the U.S. Florida
lemon orchards are repeatedly destroyed by freezes.  Lemons are grown in
both dry and humid atmospheres, the latter being a disadvantage mainly
in the processes of curing and storing.  The lemon tree has the
reputation of tolerating very infertile, very poor soil.  The rough
lemon is widely grown from seed.  The 'Meyer' lemon is easily reproduced
by rooting large cuttings in the nursery and planting them directly in
the grove.  They fruit 2 to 3 years sooner than the budded trees and
have a long life, remaining in full production for over 30 years,
perhaps much longer.  Lemon trees should be spaced 25 ft (7.6 in) apart
each way.  One tree can produce 500 – 600 lemons a year.  Lemon yields
range from 16,000 lb/A in Arizona to 32,000 lb/A in California.  One
thousand lemons yield between 1 - 2 lb oil, and lemon juice yields are
from 6.7 – 8.6 % citric acid.   

Lime:

Limes grow on relatively small, much branched citrus trees.  Fruits are
of several types. The Mexican or Key lime fruit is near round to egg
shaped 1 to 2 inches diameter, with thin rind and acid pulp.  Tahiti
limes are larger, 2 to 2 ¾ inches in length and 1 7/8 – 2 ½ inches
in diameter (4.7 – 6.3 cm) and usually seedless.  Low acid or sweet
limes are available and grown in some countries, but rarely in the U.S. 
The lime is considered the most tropical of all the citrus fruits. 
Limes have been crossed with other types of citrus to make hybrids. 
Cultivars of ‘Tahiti’ lime are ‘Bearss’, ‘Idemor’, and
‘Pond’.  Tahiti limes are harvested 8 to 12 times per year with the
peak period July to September.  The Tahiti lime is presumed to be a
hybrid of the Mexican lime and citron.  It is widely cultivated in
tropics and subtropics, probable origin tropical Asia.  Lime groves are
planted in rows 20 – 25 ft (6 – 3.7 m) apart and hedged to a width
of 6 – 8 ft (2 – 3 m).  The Mexican or Key lime is native to the
Indo-Malayan region.  The tree is exceedingly vigorous, may be shrubby
or range from 6 1/2 to 13 ft (2 - 4 m) high, with many slender,
spreading branches, and usually has numerous, very sharp, auxiliary
spines to 3/8 in (1 cm) long.  The evergreen, alternate leaves are
pleasantly aromatic, densely set.  Faintly fragrant or scentless flowers
white but purple-tinged when fresh, and 20-25 bundled white stamens with
yellow anthers.  The fruit, borne singly or in 2's or 3's (or sometimes
large clusters), at the twig tips, is round, obovate, or slightly
elliptical, 1 to 2 in (2.5-5 cm) in diameter.  Peel is green and glossy
when immature, pale-yellow when ripe, somewhat rough to very smooth,
1/16 to 1/8 in (1.5 - 3 mm) thick.  Pulp is greenish-yellow in 6 to 15
segments which do not readily separate, aromatic, juicy, very acid and
flavorful, with few or many small seeds, green inside.  The Tahiti lime
can yield 400 – 3500 lb fruit/year, and good groves will produce
30,000 – 40,000 fruit/A/year.  Bloom to harvest: 9 months for Mexican
limes; 12 months for Tahiti lime type.  Seedlings will begin to fruit in
3 to 6 years and reach full production in 8 to 10 years.  The Tahiti
lime tree grows to 20 ft tall (5 m) but can be pruned to any size.  The
fruits ripen and fall 4 to 6 months after flowering.  The key lime will
drop off the tree when they ripen and do not have to be picked.  Trees
grown from air layers or cuttings tend to fruit the first year and then
cease fruiting until they have attained some growth.  On the Florida
Keys, the trees produce some fruits more or less the year around, but
there are two main seasons – May/June and November/December.  The
trees are best set 25 ft (7.5 m) apart each way, which allows for 70
trees per acre (28/ha).  The EPA Crop Production Regions are 3 and 10
with most of the acreage in Region 3.  However, due to Hurricane Andrew
in 1992 and citrus canker the lime industry in Florida has practically
disappeared and production statistics in Florida for limes has not been
reported since 2002.  Yields of limes at that time were about 16,000
lb/A.   

Lime, sweet:

The sweet lime tree and its foliage, and the form and size of the fruit
resemble the Tahiti lime.  Sweet lime is thought to be a hybrid between
lime (Mexican-type), and a sweet lemon or sweet citron It is propagated
from cuttings.  The EPA Crop Production Region 10 is the only growing
region for sweet limes in the U.S.

Mediterranean mandarin:

	The Mediterranean mandarin is a small tree 2 - 6m in height; it has a
rounded crown, frequently without thorns.  The leaves are narrowly
elliptical or lanceolate, 4 – 8 cm long and 1.5 – 4 cm wide and
light green in color.  The petioles have a very short wing.  The flowers
are white and fragrant.  The fruits are small, 5 - 7.5 cm in diameter,
with thin skin which comes off easily; they are slightly flattened and
orange in color. 

Mount white lime:

	The mount white lime is native to tropical Asia and Australia.  The
species is endemic to the foothills and upland rainforest of the Cook
District, Mt White on Cape York Peninsula in Australia and Goodenough
Island in Papua New Guinea.  It grows in deciduous vine thickets as an
under-storey shrub and has been recorded at a height of 15m.  Due to its
limited distribution, this species is now classified as rare and is
protected under the Queensland Nature Conservation Act 1992.  It is
similar to the finger lime, but has broader leaves.  The flowers are
single, auxiliary and the tree bears fruit from April to November.  The
fruits are also 'finger-shaped', with a green skin and greenish-white
pulp on maturity.  The fruit have fewer cells than the finger lime, a
thicker skin (up to 2mm) containing large oil glands and weigh an
average of 25g and re oblong in shape.  Oil glands large, giving a
tuberculose appearance to the fruits; ultimately these glands sink, and
the fruit appears then to be lacunose; rind very thin; cells 4 or 5;
pulp of a sharp agreeable acid; seeds 3-angular, white, free, with more
or less very short hairs, about 3 lines long and 2 lines thick in the
center.

New Guinea wild lime:

	The New Guinea wild lime has small globular fruits, the
elongate-elliptical, crenulate leaves, and the narrowly
subcrenulate-margined, very short petioles separate this New Guinea
species very clearly from the other species of Microcitrus.  This is the
only species of the genus outside of Australia, and it occurs nearly a
thousand miles away from M. garrawayi, the Australian species of
Microcitrus growing nearest to New Guinea.  The fruit has a deep green
rind covers a pale green flesh and the interior pulp has several seeds.
It has no individual segments.  This is the only species of the genus
Microcitrus outside of Australia. 

Orange, sour:

The sour orange is similar to the sweet orange in tree and fruit
appearance, but is characterized by a very acid pulp and by a hollow
axis or core in the fruit.  Cut fruits and crushed leaves have a
characteristic, very strong odor.  Fruit is too acid for fresh use but
is used for marmalade.  Sour oranges are thought to be a hybrid between
the pummelo and the tangerine.  The sour orange was widely used as a
rootstock for other varieties prior to the appearance of the Tristizia
virus disease, which affects trees on this stock. It is still used in
areas where Tristizia is not important.  The Bergamot oranges, grown in
Mediterranean areas for oil, belong in this group.  They are not grown
commercially in the U.S.  There are no orchards of sour orange, but
numerous plantings of a few trees serve as seed sources for rootstocks. 
Yuzu is a distinctive hybrid citrus fruit most likely a variety of
bitter orange.  It is one of the most cold-resistant of the citrus
fruits; it grows wild in Tibet and the interior of China.  It is
cultivated on a small scale in parts of China and Japan.  The yuzu tree
bears fruit from late autumn, and the sight of ripe golden you suggests
to the Japanese that winter is approaching.  The fruit is the size of a
mandarin orange and has a thick uneven skin and paler flesh containing
many seeds.  It smells something like a lime, but its fragrance is
unique.  The Japanese often wrap several of the fruits in cheesecloth
and float them in a hot bath so they will give off a relaxing scent. 
Other sour orange trees range in height from less than 10 ft (3 m) to 30
ft (9 m) is more erect and has a more compact crown than the sweet
orange.  It has smooth, brown barks, green twigs, thorns from 1 in to 3
1/8 in (2.5 - 8 cm) long.  The evergreen leaves are aromatic, alternate,
on broad-winged petioles much longer than those of the sweet orange. 
The highly fragrant flowers, borne singly or in small clusters in the
leaf axils, are about 1 1/2 in (3.75 cm) wide, with 5 white, slender,
widely-separated petals surrounding a tuft of up to 24 yellow stamens. 
From 5 to 12 % of the flowers are male.  The fruit is round, oblate or
oblong-oval, 2 3/4 to 3 1/8 in (7 - 8 cm) wide, rough-surfaced, with a
fairly thick, aromatic, bitter peel becoming bright reddish-orange on
maturity and having minute, sunken oil glands.  There are 10 to 12
segments with bitter walls containing strongly acid pulp and from a few
to numerous seeds.  The center becomes hollow when the fruit is
full-grown. The bloom to harvest varies from 8 to 12 months.  The sour
orange flourishes in subtropical, near-tropical climates, yet it can
stand several degrees of frost for short periods.  Generally it has
considerable tolerance of adverse conditions, but the ‘Bergamot’
orange is very sensitive to wind and extremes of drought or moisture. 
Sour oranges are sometimes used in marmalades and liqueurs.  Unlike its
sweet relative, the sour orange does well on low, rich soils with a high
water table and is adapted to a wide range of soil conditions.  Sour
orange trees volunteer readily from self-sown seeds.  As generally grown
for rootstock for sweet oranges, they are raised in nurseries for 1 or 2
years and then budded.  Growth of the seedlings, especially in diameter,
has been expedited by weekly applications of gibberellic acid to the
stems, making it possible to bud them much earlier.  

Orange, sweet:

	Sweet oranges are the most important of the citrus fruits.  Varieties
vary from early ripening, about 8 months from bloom to late, up to 16
months from bloom.  There are three main groups: (1): the normal
fruited, without navels and with light orange colored flesh; (2) the
navel oranges, with a distinct navel development at the stylar end; and
(3) blood oranges with red flesh and juice.  The latter are little grown
commercially in the U.S.  Sweet oranges vary in size from 2 inches
upward in diameter, are generally round to oblong in shape, and have a
medium thick and tough rind.  Although 73 varieties are listed by Webber
in 1967, the major production in U.S. is mainly based on six varieties:
‘Valencia’, ‘Washington Navel’, ‘Hamlin’, ‘Parson
Brown’, ‘Pineapple’ and ‘Temple’.  ‘Valencia’ has few
seeds and available from Florida, California, Arizona and Texas. 
‘Navel’ is seedless and available from Arizona, California, and
Texas, ‘Hamlin’ is nearly seedless and ‘Pineapple’ is seedy. 
Blood orange (pigmented orange, Sanguine orange) has few seeds with deep
burgundy interior and available from California.  Chinese navel oranges
are grown in California.  The ‘Jaffa’ (‘Shamouti’) is a popular
eating sweet orange which is easy to peel and has no navel.  It is grown
in the western U.S  The sweet orange bloom to harvest time varies from 8
to 16 months depending on variety and area of production.  The only
variety of oranges in Florida that usually has two crops of fruit on the
tree after bloom is the ‘Valencia’.  Flowering of oranges in Florida
begins in March.  While the orange will often come true from seed
because of nucellar embryos, the common means of assuring the
reproduction of cultivars of known quality is by budding onto
appropriate rootstocks. A spacing of 25 x 25 ft (7.5x7.5 m) was standard
in the past.  However, many orange groves today are being close-planted
and hedged to facilitate both manual and wide enough to accommodate
mobile machinery for fertilizing, spraying, pruning and harvesting. 
Common spacing for oranges in Florida is 15 feet square to 194 trees/A. 
Orange trees are self-forming and do not need to be shaped by early
pruning.   Bearing citrus trees are mechanically hedged to keep row
middles open for harvesting operations.  Yields of oranges range from
10,000 lb/A in Arizona to over 30,000 lb/A in Florida.  Majority of
oranges in Florida are produced by practices that maximize fresh fruit
production even though 90 % of those harvested are processed for juice. 

Orange, trifoliate:

	The genus Poncirus is closely related to citrus, but the small, thorny
trees are deciduous. Trees are hardier than citrus, in mid-winter
enduring temperatures to near 0 degrees F.  Fruits are globose, up to 1
1/2 inches in diameter, and very acid and bitter.  Poncirus will
hybridize with citrus, and such hybrids have been made in efforts to
increase hardiness in edible citrus fruits.  Trifoliate orange seedlings
are used as rootstocks for citrus, particularly for Mandarin oranges. 
Hybrids of Poncirus with sweet orange, called Citranges are now widely
used as rootstocks.  Poncirus is grown as an ornamental dooryard tree in
areas too cold for citrus, and occasional trees may be maintained by
nurserymen as seed sources.  Fruit appears valueless in the U.S., but
may be used for flavoring or marmalade in other countries.  Bloom to
maturity varies from 8 to 10 months.  The commercial root stock group
variety is ‘Rubidoux’ hybrid cultivated variety is ‘Carrizo’ and
are very widespread.  The ornamental variety is ‘Flying Dragon’ or
the ‘Japanese hiryo’, this plant was introduced to the US in 1915. 
Although it bears large and fragrant blossoms in the spring, it is
mostly considered a curious monstrosity with its severe-looking limbs
and jagged thorns.  The botanical variety is ‘Monstrosa of Tokutaro
Ito’ and bears golf-ball sized fruit having a rough orange rind.  Its
flesh is pale yellow with six to eight sections and many seeds

Pummelo:

	Pummelo are important fruits in the Orient, but only scattered trees
are found in the United States.  Quality of the fruit has been
disappointing in this country as compared to that of grapefruit, which
the pummelo resembles.  The fruit is oblate to globose in shape and of
large size, 4 to 7 inches, or more, in diameter.  The rind is generally
thick over one-half inch or more.  Juice vesicles separate from peel and
segment fibers readily.  The variety ‘Tresca’ is grown in Florida,
where it is marketed as a grapefruit.  ‘Oro blanco’ is a cross
between pummelo and grapefruit.  The pummelo is tropical or
near-tropical and flourishes naturally at low altitudes close to the
sea.  It is native to southeastern Asia and all of Malaysia; grows wild
on river banks in the Fiji and Friendly Islands.  The pummelo tree may
be 16 to 50 ft (5 - 15 m) tall, with a somewhat crooked trunk 4 to 12 in
(10 - 30 cm) thick, and low, irregular branches.  Its growing season is
similar to the grapefruit.  Pummelo may flower 2 to 4 times a year.  The
main crop matures in November but it is said that fruits that ripen at
other seasons have fewer seeds and superior quality. In Florida, the
fruits ripen from November to February and there may be a small crop in
the spring.  Most of the pummelo in the Orient are grown from seed.  The
seeds can be stored for 80 days at 41ºF (5ºC) and 56 – 58% relative
humidity.  In Thailand and elsewhere in Southeastern Asia growers like
the swampy land, dig the ditches and canals for drainage and as routes
of transportation, and build the raised beds for the orchards.  In the 3
to 5 -year period before the beds are ready for the pummelo trees, quick
crops such as bananas, sugarcane and peanuts are grown on them.

Russell River lime:

The Russell river lime has a limited distribution in the north of
Queensland, Australia, growing in lowland rainforest at the foot of the
Bellenden Ker range, not far from Cairns.  This new species of Citrus is
well worthy of cultivation for its fruit, which is juicy and of equal
flavour with the West Indian Lime.  In general appearance the tree
resembles the orange, having the same dark green foliage.  The fruit is
described as oblong or elliptical, somewhat lemon-shaped, 5 - 6.5 X 3 -
3.5 cm and green when ripe.

Satsuma mandarin:

The Satsuma mandarin is one of the most important types of citrus grown
world-wide, especially in China and Japan.  The tree is believed to have
originated from a mutation in Japan, recorded as early as 1429.  It is
also produced in California from mid-October to January.  It is commonly
called mikan in Japan, satsuma mandarin in the United States and the UK,
and clementine or tangerine in Canada.  It is less commonly called
satsuma tangerine or satsuma orange.  Its fruit is sweet and usually
seedless, about the size of a mandarin orange (Citrus reticulata),
smaller than an orange.  The skin can be peeled easily.  Fruits are
usually larger than other tangerines.  This fruit is grown primarily for
the fresh market. 

Tachibana orange:

The tachibana orange grows to about 8 - 10 ft. (2.4 - 3 m) tall. 
Whitish blooms.  Evergreen leaves are aromatic and shiny glossy-textured
and the flowers are white.  It is hardy to USDA Zones 7 – 11.  It is a
cold hardy type of loose-skinned fruit, and is described by the plant
taxonomist Tanaka as a very primitive type of native citrus of Japan. 
It blooms in mid spring to early summer.

Tahiti lime:

The Tahiti lime is a moderately vigorous growing tree that is medium to
large, up to 15 to 20 ft (4.5 - 6 m), with nearly thornless, widespread,
drooping branches.  The leaves are broad-lanceolate, with winged
petioles; young shoots are purplish.  Flowers, borne off and on during
the year but mainly in January, are slightly purple-tinged.  The fruit
is oval to  oblong or short-elliptical, usually rounded at the base,
occasionally ribbed or with a short neck; the apex is rounded with a
brief nipple; 1 1/2 to 2 1/2 in (4.0 - 6.25 cm) wide, 2 to 3 in (5.0 -
7.5 cm) high; peel is vivid green until ripe when it becomes
pale-yellow; smooth, thin, tightly clinging; pulp is light
greenish-yellow when ripe, in 10 segments, tender, acid, but without the
distinctive bouquet of the Mexican lime; usually seedless, rarely with
one or a few seeds, especially if planted among a number of other Citrus
species.  The Tahiti lime flowers have no viable pollen.  The origin of
the Tahiti lime is still unknown, but it is presumed to be a hybrid of
the Mexican lime and citron, or, less likely, the lemon.  Florida has
produced over 90% of the national lime crop.  Tahiti limes are harvested
8 to 12 times a year and once a month in winter, but 70% of the crop
matures from May to fall.  The peak period is July to September.  The
Tahiti lime is hardier than the Mexican lime and better adapted to the
mainland of Florida.  The plantings in southern Florida are on
limestone.  Those grown further north are on deep sand.  The soil must
be well drained.  In lowland areas subject to standing water, lime trees
are planted on elevated beds.  Spacing may be as close as 10 or 15 ft (3
- 4.5 m) in rows 20 ft (6 m) apart, which permits about 150 to 200 trees
per acre (60 - 80/ha).  When the trees overlap, they are mechanically
hedged and topped.  Greater yields will result if the trees are spaced
at 20 ft (6 m) and hedging and topping are performed at 2 -to 3 -year
intervals

Tangelo and Uniq fruit:

Crosses of grapefruit and tangerine oranges have resulted in several
varieties, termed tangelos, which are increasing in production and
popularity in the United States. These hybrids are intermediate in
character between the parents.  Fruits are similar in size to sweet
orange, but with a tendency to be necked at the stem end.  They are
extremely juicy and intermediate in acidity between the parents.  Peel
is relatively thin and tender. General characteristics are similar to
sweet orange, except for more tender peel and juicier and tarter flesh. 
The bloom to harvest: 8 to 14 months.  Some cultivars are ‘Minneola’
(‘Honeybell’), ‘Orlando’, ‘Nova’, ‘Early K’ (‘Sunrise
tangelo’), and ‘Sampon’.  The ‘Uniq’ or ‘Ugli®’ tangelo
of Jamaica is believed to be a chance hybrid between mandarin orange and
grapefruit.  They range in size from a navel orange and a large
grapefruit.  

Tangerine:

Tangerines are characterized by a loose skin which separates readily
from the pulp, and by segments which separate readily from each other. 
Fruit is generally oblate and smaller than sweet or round oranges. 
Diameter is mostly 2 l/2 inches or less, though some varieties average
larger.  Tangerines are grown in all citrus areas of the U.S. and are
considered the hardiest of the citrus fruits.  Unlike other citrus,
tangerines cannot be pulled off the tree since the peel will be broken
and they must have their stems clipped to protect the fruit.  Tangerines
must be two main types are grown in the U.S.:  The Satsuma group,
characterized by a small tree hardier than other citrus, and early
ripening fruit of yellow or light orange color; and the tangerine group,
characterized by deep orange color and later ripening.  Some Satsuma
plantings are along the Gulf States that are in areas too cold for other
citrus.  ‘Dancy’ is the leading variety of Tangerine and ‘Owari’
of Satsuma.  About 10 other varieties occur occasionally. 
‘Clementine’ is a cultivar of Citrus reticulata.  Tangerine
cultivars are ‘Dancy’, ‘Algerian’, ‘Fallglo’,
‘Fairchild’, ‘Honey’ (‘Murcott’), 'Robinson’, and
‘Sunburst’.  Mandarin cultivars are ‘Royal mandarin’, ‘Honey,
‘Satsuma’, ‘Clementine’, and ‘Kara’.  Tangerine yields range
from 9,000 lb/A in Arizona to 25,000 lb/A in Florida.

Tangor:

	Tangors are deliberate or accidental hybrids of the mandarin (Citrus
reticulata) and the sweet orange (C. sinensis).  Varieties include
'King' (King of Siam), a medium size tree formerly identified as Citrus
nobilis Lour. It was believed to be originated in Malaya. Fruit is large
about 6.25 - 9.5 cm wide and 5.7 - 9 cm high with thick and rough peel;
'Murcott' (or Honey Murcott'; 'Murcott’ ‘Honey Orange'; 'Red'; 'Big
Red'; 'Honey Bell' tangelo) is medium size about 7.0 - 8.0 cm wide, 4.7
- 5.2 cm high with a glossy smooth and thin peel; 'Temple' (believed
identical to the 'Magnet' of Japan) is medium to large about 6.6 - 8.25
cm wide, 5.7 - 6.25 cm high with glossy, slightly rough, loose, and
thick peel, 'Umatilla' is much like 'King', large about 8.25 - 12 cm
wide, 6.25 - 7 cm high with smooth, glossy, medium-thick peel;
'Ortanique' is believed to be a chance cross of sweet orange and
tangerine and was discovered in Jamaica.  The name is an amalgam of
OR(ange)TAN(gerine)(un)IQUE.  Climate affects the look, feel, and taste
of this fruit dramatically. In tropical Jamaica, the fruit is seedless
and a pale orange in color, with juicy, sweet orange flavor and a thin
rind.  In Mediterranean Israel, the fruit has some seeds, a fairly thick
rind, and a mid-orange color, while in semitropical Cyprus, is has a
deep orange color, many seeds, and a thicker rind.  The Temple tangor
fruit matures from January to March.  Temple has been propagated on many
rootstocks but does best on the less vigorous ones which tend to produce
fruit of best quality.  Their flowers produce abundance of pollen often
being used as pollenizers for self-incompatible varieties such as
‘Orlando’, ‘Nova’, and ‘Minneola’ tangelo and ‘Robinson’
and ‘Sunburst’ tangerines. 

Worker Activities (Adapted from USDA Citrus Crop Timelines)

Development of Rootstock

Rootstock seeds are treated with a fungicide.  Following treatment seeds
are cold stored until sold to nurseries.  Seeds are planted in
multi-cell trays and grown in greenhouses.  Pest management is performed
on an as needed basis.  These rootstock seedlings, called liners, are
very thorny.  After about three months, liners are pulled from the
germinating trays using heavy leather gloves and either transplanted
into pots or the field.  Transplanters use latex gloves.  Transplanted
liners are then held in either the greenhouse or field for an additional
three months, and pest management is the same as that for the
germinating trays.  

Certified virus-free mature citrus trees (mother or budwood trees) are
used as a source for budwood (scions).  Budsticks six to twelve inches
in length are cut by hand and all leaves removed.  In the process of
budding, all leaves are stripped from the rootstock seedling by hand and
the strippers wear heavy leather gloves for protection against thorns. 
Budders will make knife cuts in liner stem and insert the budwood.  The
budder is followed by wrappers who tie plastic wrap around the bud
union.  There are usually two wrappers per budder.  The wraps are
removed after three weeks.  There is no contact with foliage as all
leaves have been removed by strippers.  A team of one stripper, one
budder, and two wrappers can bud 1,000 to 2,000 plants per day.  This
operation is usually conducted over a 40-hour work week throughout the
year.  Nurseries generally grow 30,000 to 100,000 seedlings annually,
and the statewide inventory of seedlings is approximately 25 million.

After the wrapper is removed, the bud is “forced” to grow by one of
three methods:  

Liner is cut off above bud.  The plant trash remaining is removed from
the greenhouse/field by workers using leather gloves.  Approximately 60
percent of the nurseries use this method. 

Stem above bud is cut half through.  The stem is bent over and will
eventually be cut off and carried off by gloved workers.  Approximately
30 percent of nurseries use this method. 

The stem above the bud is bent over and tied to the base of the plant. 
Heavy leather gloves are worn as protection from thorns.

Once the bud begins to grow, the plant is staked and new growth
periodically tied.  There is minimal contact with plant parts during
this process.  Seedlings grown in a greenhouse are periodically moved to
maximize utilization of light and water.  The seedlings are ready for
sale and planting within six to nine months of wrap removal.  There is
little foliar contact during pesticide applications during this period.

Establishment of the Grove:

Grove establishment in a “normal” grove situation would be done when
plants are too mature to be profitable, or when new land is to be
planted to citrus.  This process is done rather infrequently with
respect to total citrus acreage in Florida.  More common are
“resets” which are used to fill spots in the grove where previous
trees have died out or become unproductive.  Both of these procedures
involve the use of methyl bromide or some other fumigant/sterilant to
sterilize the soil.  Land is tarped and sealed during entire grove
establishment and holes are fumigated as needed for resets.  Since
groves don’t sterilize on a yearly basis as do some other agricultural
commodities, the entire grove sterilization process is contracted to
certified applicators.  The teams that perform the reset operation are
often two or three-man, equipped with a back-hoe.  Once grove soil is
prepared and micro-irrigation has been laid, seedlings are planted by
gloved hand. 

Irrigation

Micro-irrigation is set at grove establishment.  For this type of
irrigation, there is no worker contact, except during construction, when
pesticides would not be expected to be present.  If high-rise irrigation
is not permanently set in northern groves, it may require a number of
workers working nonstop to set it up for one or more nights of freezing
weather.  However, these conditions are during periods where pest
management is not active, and includes little of the main citrus crop
acreage.

Cultivation/Weed Control

Although cultivation is not used in the grove setting, mowing row
middles does occur on a large percentage of the citrus producing
acreage.  Chemical weed control is generally used under the tree
canopies to maximize fertilizer and water efficiency.  In the row
middles, vegetative strips are mowed as needed.  This process requires
one person on a mower-equipped tractor, no hand labor is required.  The
operator can cover approximately 25 to 40 acres per day. 

Scouting and Pesticide Applications

Scouting is conducted for pest pressures which are variable, such as
insects and plant pathogens.  Ninety-seven percent of Florida citrus
acreage was scouted for pests in 2003 and the results were used to make
decisions for approximately half of the citrus acreage.  Prophylactic
programs are used for pressures such as weeds, nematodes, and
post-harvest diseases.  The intensity of scouting is correlated to key
pest emergence times and conditions.  Certified crop advisors and their
assistants review their counts and consult on crop protection methods,
if so needed by the grower.  No workers are used for scouting.

A survey conducted in the early 90s revealed that most growers use
air-blast sprayers for field application of foliar insecticides and
fungicides, while boom equipment is used for herbicides and soil-applied
insecticides, nematicides, and fungicides. (Crop Profiles, Florida)  In
addition to the tractor driver (the applicator), there is a second
worker used as the mixer/loader.  The make up of the team varied among
growers from one or two applicators plus one mixer/loader (the most
common), to seven applicators plus four mixer/loaders.  The total number
of spray employees thus ranged from two to 40 workers.  The range of
acres serviced per employee was 140 to 767.  Crews worked a 9.5 - to
14-hour workday, five to six days a week, for three to 25 weeks of
spraying per year.  A single applicator normally applied four to 30
tanks (500 gallon) per workday, covering an area of eight to 55 acres
per workday.  Approximately half of the surveyed growers reported using
enclosed cabs. 

Grapefruits have a spray program of 4 – 8 sprays beginning at bloom
(March – April) and continuing through late summer.  There are five
basic periods throughout the year during which pesticides are applied. 
The post-bloom spray commences sometime between March 1 and April 15 and
takes from two to seven weeks to complete.  Target pests for this spray
period are melanose, scab, and citrus rust mite.  Nutritional materials
are often added to this spray as well.  The second, supplemental,
application is often the same as the first application, and usually is
applied over the six weeks between mid-April and the end of May.  The
summer spray occurs in June or July.  This is the petroleum oil spray
and it may also contain other active ingredients to control greasy spot,
mites, or scales.  The fall spray is conducted between mid-august
through year end, and there maybe a supplemental sprays in addition, on
an as-needed basis.  These sprays are often miticides to control rust
and/or spider mites on fresh market fruit.  

Survey results revealed that about ten % of growers used aerial
application on about 40 percent of their acreage.  When aerial
application is used, it is largely for micronutrients.  However, the
remaining respondents said infrequent use of aerial application was not
uncommon when a rapid application was necessary (especially in fresh
market citrus).  Pilots operated for 14 to 23 weeks per year, with wind
velocities of five to ten MPH precluding spraying on 15 % of those days.


Approximately a third of the survey respondents reported using hand-gun
application for citrus resets.  Additionally, most of the sprays
occurring in the nursery setting are either with hand-gun or pump-up
sprayers. 

Hedging/Pruning

Hedging and topping are carried out after fruit harvest so that fruit is
not affected (except Valencia).  This process is conducted by a
dedicated crew of people who follow after the harvest and mechanically
hedge and top throughout the year.  Some managers hedge and top every
tree row each year, while others hedge every other year (Valencia).  The
crop residue from this process is eventually mowed into mulch when the
row middles are mowed for weeds.  

Rind color and quality are crucial only to the fresh fruit market.  Such
fruit, destined for packinghouses following harvest, must have cosmetic
appeal to consumers even though apparent imperfections in the outer rind
usually do not adversely affect the internal quality of the fruit. 
Greater pest management inputs are required for fresh fruit production. 
Approximately 60 - 65 % of the fruit passes the fresh fruit quality
tests.  Failure of quality tests is due mainly to poor color, rind
blemish caused by citrus rust mites, scab, melanose and greasy spot, or
inadvertent puncturing of fruit as it is picked.  Rejected fruit is
usually processed.  Approximately 95 % of oranges are processed, and 50
% of grapefruit is processed.  Generally, very little grapefruit is
produced with the intention of it being processing, so fruit quality and
finish must be maintained which requires precise season-long management
of citrus pests such as citrus rust mites, scab and melanose. As
mandated by law, fresh citrus fruit is treated with postharvest
fungicides to inhibit decay.

COMPARISON OF HARVESTING, JUICE PROCESSING, POSTHARVEST HANDLING, RAW
AGRICULTURAL COMMODITY (RAC), EDIBLE PORTIONS, AND PROCESSED FOOD ITEMS
FOR THE CITRUS FRUITS:

Harvest Method 

	Citrus is usually hand harvested, whether processed or marketed fresh. 
Mechanical harvesters have been used for processed fruit in Florida and
are increasing in popularity due to high labor costs and lack of labor
availability.  

Unlike most fruits citrus matures on the trees.  All citrus are
nonclimacteric fruit, meaning that they ripen gradually over weeks or
months and are slow to abscise from the tree.  External color changes
during ripening, but is a function of climate more than ripeness, and a
poor indicator of maturity.  The best indices of maturity for citrus are
internal: Brix (sugar), acid content, and the Brix/acid ratio.  .

Grove managers take representative samples of oranges from a particular
block of trees, about 40 pieces of fruit for a 40 acre block.  The juice
is squeezed from the sample fruit and the juice is tested for two main
attributes – brix (sugar content) and acid.  From these two
attributes, the sugar: acid ratio is used to determine the flavor of the
juice.  Juice must meet minimum standards in order for it to be sold as
100% Florida Orange Juice.  The minimum maturity for oranges varies
during the season, but generally it is a minimum of 8.5 brix with a 10
to 1 ratio.  Many juice processing plants will have even higher minimum
maturity standards. 

Once a orchard block is determined ready for harvest, a crew of
harvesters is sent to   HYPERLINK
"http://members.aol.com/citrusweb/pictures/pick.html"  pick the entire
block of fruit by hand , using wooden ladders and canvas pick sacks.  In
Florida, almost 96% of all oranges are still harvested by hand.  Since
1999, the industry has been harvesting a portion of the processed orange
crop with mechanical harvesters.  The three types of machines being used
commercial are the continuous canopy shake and catch system, the trunk
shake and catch system, and the tractor-drawn continuous canopy shaker. 
During this time, over 90,000 acres have been   HYPERLINK
"http://www.ultimatecitrus.com/harvest/"  mechanically harvested , all
at a savings versus hand harvesting.  In the 2004 – 2005 season only
15,000 A or about 2.5% were mechanically harvested.   The   HYPERLINK
"http://members.aol.com/citrusweb/pictures/sack.html"  pickers dump the
fruit  into plastic tubs that hold approximately 900 pounds of oranges. 
A special truck, called a   HYPERLINK
"http://members.aol.com/citrusweb/pictures/goat2.html"  "goat" , will
then come through the grove and, using a hydraulic boom,   HYPERLINK
"http://members.aol.com/citrusweb/pictures/goat1.html"  pick up the tub 
and dump it into the back of the goat into a special body.  Most
mechanically harvested fruit is harvested directly into a goat.  The
goat then goes outside the block of trees and the body rises up and  
HYPERLINK "http://members.aol.com/citrusweb/pictures/goat3.html"  dumps
its load of oranges into a large open tractor-trailer  that holds about
45,000 pounds of oranges.  A truck-tractor then hauls the trailer to the
processing plant. 

  

  

  

  

  

  

  

  HYPERLINK "http://members.aol.com/citrusweb/pictures/goat3.html"  Goat
dumping oranges  

  HYPERLINK "http://members.aol.com/citrusweb/pictures/goat3.html"  into
a waiting trailer  



Harvest 

	The largest period of time that agricultural workers come in contact
with mature citrus trees is during harvest, which is usually done by
hand.  All oranges except Valencia have the potential to be
machine-harvested.  Currently, over 95 percent is hand-harvested versus
machine-picked.  The pickers use 20-foot ladders which are propped up on
the tree limbs as the fruit is picked.  The fruit is placed in a long
bag that is eventually emptied into either a bulk trailer (processed
citrus) or bins/boxes (fresh fruit).  The fruit is then transported to
either the processing plant or the packinghouse.  The workers will dress
in long-sleeved shirts and pants due to the abrasive nature of the
citrus foliage.  However, citrus is picked with a bare hand.  Pickers
never contact mechanically-harvested citrus since it is bound for the
processing plant.  Off grade fruit color fruits go to juice processing
plants.  On average, one picker can pick ten 90-pound boxes per hour. 
Production averages 300 to 400 boxes per acre depending on variety. 
Fresh fruit pickers work a 30 hour week during the harvest season and
process pickers work a 40- hour week (fruit picked for the fresh market
must be dry of dew/rain prior to harvest).  For fresh fruit, standard
packing line operations are used in this order: dumping, culling,
washing, brushing, waxing, drying, grading by humans, sizing, and
boxing.  Oranges, grapefruit, and tangerines/hybrids mature and are
ready for picking in all months but September and August (see Tables 33
and 34).  Lime and lemon are harvested from June through September.
Consequently, citrus harvest can occur during the entire year.

	From Brown (2005).  Hand picking of fruit by snapping each fruit from
its stem is the traditional method of harvesting Florida oranges and
grapefruit.  Mechanical use in Florida is increasing about 17,000 of the
586,859 A of oranges were mechanically harvested during 2002-2004.  As
orchards are replaced they can be replanted more conducive to mechanical
harvesting.  In Florida 95% of the oranges are processed.  A field box
is 90 lb and average harvest by hand is 10 FB/hr or 900 lb/hr.  Crews
are usually 20 hand harvesters and harvest 1500 FB/8 hr day or 67.5 lb. 
Future tree plantings are recommended at densities of 346 – 445
trees/ha (140-180 trees/A).  (Rouse) Future plantings should be in row
spacing 10 – 15 ft and 22 – 24 ft between rows.  Tree heights need
to be limited to 16 ft.  Some of the mechanical methods harvested 500
trees/hr, or 800 FB/hr.  There are eight different mechanical harvesting
systems being tested. Potential to go from 8 – 10 boxes/hr to 30
boxes/hr with a trunk shaker and catch frame.  Majority of mechanical
harvesters are of a shake a catch system.  Sanders Orange harvesting
systems – A mechanical harvester has the potential to replace 20 –
50 manual pickers. Max worker rate is 0.5 t/h; shaking harvester is
10t/h and canopy harvester is 25t/h.

Postharvest

For processing citrus, fruit coming into the processing plant is
hand-graded by workers on either side of a conveyor belt.  Workers
remove any broken or decayed fruit prior to the wash process.  The
number of workers depends on the number of “lines” operated by the
plant.  Usually six to eight workers per line work a 40-hour week during
the harvest season.  No protective gloves are worn during this process

	For fresh market citrus, workers conduct the same initial hand-grading,
which is followed by a wash, waxing, and fungicide application.  Then, a
second hand-grading is performed.  There are usually about half of the
number of graders for the second grading in comparison to the initial
grading. 

Since Florida lacks uniform rainfall throughout the year, irrigation
must be set to water the plants during bloom and early fruit set. 
Irrigation is also used for freeze protection for young trees (up to
five years in age).  Micro-sprinkler systems (95 percent of the acreage)
are used for under-canopy irrigation.  Older groves that still have
high-rise irrigation (five % of the acreage) may use this system to form
a layer of ice on the young trees when conditions are freezing.  The
state water management districts require that retention ponds be
constructed to receive runoff from citrus groves.  These must have the
capacity to hold rainwater from a one-day storm with a 10-year frequency
or a three-day storm with a 25-year frequency.  The first inch of runoff
must be held for five days with no more than a one-half-inch discharge
in any one day.  This allows for pesticide degradation to occur.

Unlike other fruit, citrus must mature on the tree.  It must be sampled
to determine the amount of sugar (soluble solids) prior to harvest, as
well as the acid to sugar ratio.  Of the oranges grown in Florida,
approximately 95 percent end up being processed (either from-concentrate
or not-from-concentrate) with the remainder destined for fresh market
consumption.  All of the grapefruit are destined for fresh market as
well. Rind color and quality are crucial only to the fresh fruit market.
 Such fruit, destined for packinghouses after harvest, must have
cosmetic appeal to the consumer.  Rejected fresh fruit is processed,
which still results in approximately half of the grapefruit being
processed. 

Since citrus fruit ripen throughout the year based on species or
variety, harvest occurs throughout the year.  Harvesters climb on
ladders and pick fruit by hand, which is placed in a bag and taken to
the bulk trailer.  A small amount of processed oranges (15,000 acres or
about 2.5 percent) were mechanically harvested in the 2004-05 season
(4).  Processed fruit heads to the processor, where it is washed and
squeezed.  Once fresh market fruit reaches the packinghouse, trash is
eliminated, as well as split and rotten fruit.  This is followed by a
water spray, wash, and rinse, at which time the fruit is hand-graded. 
Off-grade fruit goes to processing, while fresh market fruit are treated
with wax and fungicide(s), as mandated by Florida law, to inhibit
postharvest decay.  There is generally one more minor hand-grading that
occurs after the waxing.  

Processing of the Citrus Fruit Crops for Their Juice

(Adapted from Townsend, 2007, University of Florida   HYPERLINK
"http://www.ultimatecitrus.com/Story/oj_story.html" 
http://www.ultimatecitrus.com/Story/oj_story.html ) and FMC
technologies,   HYPERLINK
"http://www.fmctechnologies.com/FoodTech/BeveragesJuice" 
http://www.fmctechnologies.com/FoodTech/BeveragesJuice  , and
Milk/CitrusProcessing/CitrusJuiceExtractor.aspx, and Braddock, 1999,
Handbook of Citrus Byproducts and Processing Technology):

At the processing plant, the trailer load of oranges is weighed on
scales in order to determine the weight of fruit received, which will be
used to base the payment to the grower.  The trailer of oranges is then 
 HYPERLINK "http://members.aol.com/citrusweb/pictures/dump.html" 
unloaded  onto a conveyor belt.  From this belt, the Florida Department
of Agriculture and Consumer Services (FDACS) takes a representative
sample to test it for juice content and maturity, and to certify the
pounds solids per box (the unit that growers' payment is based upon). 
The fruit is then diverted to   HYPERLINK
"http://members.aol.com/citrusweb/pictures/bins.html"  storage bins 
labeled according to the juice specification as determined by FDACS.
Oranges are then selected from the bins to enable blending of optimal
quality.  The fruit is conveyed by belt through a   HYPERLINK
"http://members.aol.com/citrusweb/pictures/wash.html"  washing process .
 Then it enters into the processing plant where it is   HYPERLINK
"http://members.aol.com/citrusweb/pictures/grade.html"  graded  for bad
or damaged fruit.  The fruit is then separated by size and sent to the  
HYPERLINK "http://members.aol.com/citrusweb/pictures/extract.html" 
juice extractors . Inside the extractors, before juicing, the peel is
pricked to extract the oils found in the peel, and then the juice is
extracted. 

  

  HYPERLINK "http://members.aol.com/citrusweb/pictures/yard1.html"  Full
orange trailers on  

  

  

  

  

  

  HYPERLINK "http://members.aol.com/citrusweb/pictures/extract.html" 
Then juiced in the extractors  

The pulpy juice next goes through a   HYPERLINK
"http://members.aol.com/citrusweb/pictures/finish.html"  finisher 
screen where the pulp and seeds are removed, which, along with the peel,
is diverted to be used for   HYPERLINK
"http://members.aol.com/citrusweb/pictures/dryer.html"  byproducts ,
such as   HYPERLINK
"http://members.aol.com/citrusweb/pictures/mill.html"  cattle feed . 
From this point, the juice may either go directly into a pasteurizer in
the case of Not From Concentrate (NFC), or it goes on to the   HYPERLINK
"http://members.aol.com/citrusweb/pictures/evap.html"  evaporators 
where most of the water is taken out of the juice by vacuum and heat,
then chilled, to yield frozen concentrated orange juice (FCOJ).  This
process also strips out certain essences and oils.  The concentrated
juice, about   HYPERLINK
"http://members.aol.com/citrusweb/pictures/conc.html"  65° brix , is
then piped to the   HYPERLINK
"http://members.aol.com/citrusweb/pictures/tank.html"  tank farm  where
concentrate is stored at about +10° F, separated by variety and ratio
(brix to acid) range. 

  

   

  HYPERLINK "http://members.aol.com/citrusweb/pictures/dryer.html"  The
peel/pulp dryer for  

  

  

  HYPERLINK "http://members.aol.com/citrusweb/pictures/evap.html"  The
evaporators; removes  

  

  

  HYPERLINK "http://members.aol.com/citrusweb/pictures/tank.html" 
100,000 gal. stainless  

  HYPERLINK "http://members.aol.com/citrusweb/pictures/tank.html"  tanks
of FCOJ  



When ready to ship frozen orange concentrate to a customer, such as a
juice packager, the concentrate is blended from the various tanks to
meet the specifications of the customer and meet USDA requirements. 
Essences and   HYPERLINK
"http://members.aol.com/citrusweb/pictures/oil.html"  oils  (recovered
in the processing process) are also added back to enhance the flavor. 
This blending process is how juice made from concentrate, FCOJ, has a
more consistent quality year round than fresh juice or NFC.  The NFC is
the oldest processing technique for orange juice.  The FCOJ (at about
65° brix) is either put into 55-gallon drums and shipped in a
refrigerated truck, or is loaded onto a special food-grade   HYPERLINK
"http://members.aol.com/citrusweb/pictures/tanker.html"  insulated
tanker truck  and delivered to a packaging plant.  Some Florida
processing plants also have packaging plants at the same site.  Many
dairies around the country also package orange juice using the same
equipment used to package milk.  To make cans of frozen concentrate,
filtered water is added back to bring the brix level down to 42° (about
3 times more concentrated than fresh juice).  For chilled reconstituted
(recon) ready-to-serve (RTS) orange juice, filtered water is added to
bring the brix down to about 11.8°, the average of fresh squeezed
juice.  It is then put up into cardboard cartons, glass, or plastic jugs
to be sold at the retail store.  All FCOJ, Recon, and NFC forms of
orange juice are always pasteurized before it reaches the consumer to
protect from contaminates. 

  

  

  HYPERLINK "http://members.aol.com/citrusweb/pictures/tanker.html" 
Insulated food grade tanker  



FMC FoodTech's, Lakeland, FL  citrus juice extraction systems process
75% of the world's juice production in 50 different countries.  The
Extractor separates the juice from those constituents which, if allowed
to remain in contact with the juice for any period of time, will have an
adverse effect on the end product.  The fruit is penetrated by a porous
tube and then crushed by interlocking fingers.  The juice flows through
the tube and the shredded peels are collected for further processing.  A
premium juice extractor (PJE) which uses components specifically
designed to reduce oil levels and bitterness in juice.  The PJE is ideal
for both not-from-concentrate and for fresh juice.  The other extraction
technique is to utilize the Brown Reamer made by the Brown
International, Covina, CA in which the fruit is cut in half and each
half is pressed by a rotating burr or reamer to extract the juice and
the peels are collected separately and further processed for oil.   

For the Oil Recovery: 

The FMC FoodTech Citrus Juice Extractor is unique in that it is a
machine in which oil recovery is performed in the same piece of
equipment as juice extraction. This method not only minimizes the space
and energy required to recover oil, but also delivers high yields. Water
usage and waste disposal are minimized through the use of water recycle
systems. The quality of the oil recovered allows processors to market
their product as cold pressed oil.  

Pulp Recovery:

The FMC FoodTech Citrus Juice Extractor offers various methods of pulp
recovery.  The juice cell sac sizes can be custom tailored to the needs
of the processor and its customers.  In one configuration the FMC Citrus
Juice Extractor can produce pure juice sacs of nominal size for use in
concentrated juices and other products. It can also be configured to
produce high quality premium pulp cells as part of the Pulp Recovery
System.  Juice sacs from this system are primarily used in the
manufacture of not-from-concentrate juices.  The juice cell sacs
produced by this system range in size from 4 mm to 10 mm, are virtually
free of peel and seed particles and embryonic seeds and up to 90% of the
juice sacs retain their floating character.  Each FMC FoodTech Citrus
Extractor is capable of handling 325 - 500 fruits/minute or 2 - 7 tons
of citrus per hour.  The Brown Model 400 can handle 350 - 400
fruits/minute.

For processed fruit, growers are paid for "lbs-solids" or sugar content,
based on juice analysis.  Harvested fruits are culled for rot, and
remaining fruit is washed prior to juicing.  Juice is extracted by
inserting a cylindrical strainer in the center of the fruit and
compressing the fruit hydraulically.  Extracted juice contains some pulp
and oils, which are separated from the juice by centrifugation and
screening.  Juice is pooled into lots of various colors and sugar
levels; some mixing is done to produce uniform product.  Sales of frozen
concentrate have been outpaced by single-strength juice products in
recent years, due to the superior flavor of the latter.

Figure 4.  Flow Chart Process for Preparing Frozen Concentrated Orange
Juice from Florida Oranges.

 

Source: Frozen Concentrated Orange Juice from Florida Oranges, Richard
F. Matthews, Florida Cooperative Extension Service, Institute of Food
and Agricultural Sciences, University of Florida, April 1994. 

Comparison of the Raw Agricultural Commodities (RAC) and Processed
Commodities for the Citrus Fruits (see Table15).

Table 15.  Citrus Fruit Portion Analyzed for the Raw Agricultural
Commodity (RAC) and the Processed Commodity (40 CFR Vol. 58, No. 187,
9/29, 1993, pp. 50888 – 50893. Portion of Food Commodities Analyzed
Pesticide Residues: Proposed Rule), and Table 1 Raw Agricultural and
Processed Commodities Derived from Crops (EPA Residue Chemistry
Guidelines OPPTS 860.1000).

Commodity

Portion Analyzed (RAC), Use as a Feedstuff (F)

Processed Commodity and Use as a Feedstuff (F) 

Citrus 

Analyze the whole fruit.   

Refined oil

Dried pulp (F)

Juice 





	Juice and oil are the only processed food items required for the Citrus
fruit group 10 and the dried pulp is a significant livestock feed item.

	Other uses for the specific citrus fruit commodities are discussed
under the preparation, cooking methods, uses, and marketing standards
for members of the citrus and cooking methods for members for members of
the citrus fruit crop group:

LIVESTOCK FEED ITEMS: 

	Dried citrus pulp is the one significant animal feed items associated
with the Citrus crop group 10.  It is the ground peel, residue of the
inside portions and occasional fruits of the citrus family which have
been dried and produces a coarse flaky product.  Most of the dried
citrus pulp is from oranges and grapefruit but may contain some residues
of lemon, lime and tangerines.  It may contain dried citrus meal or
pellets and whole citrus seeds and has an above average palatability. 
It is also defined as the dried residue of peel, pulp and seeds of
orange, grapefruit and other citrus fruit.  Approximately 5 million tons
of citrus peel is processed in Florida.  It is dried to a moisture
percent of 10%.  It can be fed to beef and dairy cattle only at 20%
maximum.  Citrus dried pulp is roughage generated mainly in Florida and
smaller amounts in California.  Over 70% of the U.S. production is
exported to Europe on a yearly basis with the remainder used as a
maximum amount of 10% in premixed rations.  Dried citrus pulp can
contain from 1.8 to 8.3% seeds with an average seed content of 4.75%
(Chapman et al.).  Wet citrus pulp is also nutritious but is limited in
use due to its high moisture content and cost of transporting the
material.  Citrus molasses is manufactured from the bound juice released
from the limes cured and pressed orange and grapefruit peel residues. 
Approximately 3,125 lb of citrus molasses from press liquor from the
peel and pulp residue can be produced from 85,000 lb of fresh
grapefruit.  Newer processors that dry the citrus peel residue are
greatly limiting any citrus molasses production.  

	Over the past 5 years, a significant increase in the amount of citrus
pulp being used on Florida ranches.  This increase in use is a response
to a decrease in demand for dried Florida citrus pulp in the world
market. 

	A combination of the decline in export market opportunities and the
high energy-costs associated with citrus pulp drying have resulted in
Florida citrus juice plants offering wet pulp to area cattlemen.  This
product is typically shipped directly from the citrus processing
facility, placed in piles in the pasture and offered free-choice to
cattle. The surface of these wet citrus pulp piles will quickly harden
while the interior of the pile begins to undergo fermentation. Within a
few days cattle will begin to rapidly consume the fermented product. 
Under this management situation, a large amount of waste is expected. 
The amount of product dry matter delivered along with wastage should be
considered when comparing the value of dry and wet citrus pulp.  Even
though a considerable amount of waste is expected, the feeding of
free-choice, wet citrus pulp requires less investment in feeding
equipment and storage space compared to dry pulp, which will require
some on-ranch investment in dry storage capability.  Citrus pulp is
classified as an energy concentrate byproduct feed, containing low crude
protein and a moderate amount of digestible energy. 

	Book values typically provide a citrus pulp total digestible nutrients
(TDN) content ranging from 80 to 84% on a dry matter (DM) basis. These
values were likely obtained as much 30 years ago and have not been
updated due to the regional use of citrus pulp and the lack of domestic
interest over the past couple decades.  With the current wide-spread use
of both wet and dry citrus pulp in Florida, we have begun testing the
current energy content.  Current TDN values for Florida citrus pulp now
appear to be significantly less compared to historic values reported in
the literature.  Protein has always been low in citrus pulp and ranges
from 5 to 9% crude protein (DM basis).  This value is insufficient to
provide adequate supplemental protein to the diet of cows during the
winter months.  In Florida there is a need supplemental protein for
forage-fed cattle provided citrus pulp supplements.  Cattle provided
citrus pulp with no additional protein voluntarily consumed 23% less
forage compared to cattle provided a source of supplemental protein
along with the citrus pulp 

The most commonly adverse reported condition associated with citrus pulp
feeding is ruminal parakeratosis, a digestive disorder associated with
the feeding of high concentrate diets.  This condition is described as
the hardening and enlargement of the rumen papillae, and has been widely
reported in ruminant feeding systems that utilize low roughage rations. 
Citrus pulp at more than 60% of the concentrate mixture for cattle
full-fed in feedlot can result in rumen parakeratosis.  When
supplementing citrus pulp to grazing cattle, make certain there is
sufficient pasture forage available to prevent ruminal parakeratosis. 
It is unlikely that rumen parakeratosis would be a problem in grazing
cattle unless the supplemental citrus pulp is their only feed option.

POTENTIAL FUTURE USE OF CITRUS PEELS:

	In the future orange peels from Florida juice production may be
diverted from being used for livestock feeds to ethanol production. 
Excepts from an article by Sara Parker (See Parker 2007) on converting
orange peels into cellulosic ethanol is discussed below: 

“Approximately 5 million tons of citrus peel waste annually, the
Florida orange juice industry has the potential to provide up to 60
million gallons of cellulosic ethanol for Florida residents, according
to Bill Widmer, a research chemist with the USDA-ARS Citrus and
Subtropical Products Laboratory in Winter Haven. 

	‘Where the process stands right now is we can break apart the complex
carbohydrates and liquefy the citrus waste. Basically what we end up
with is a four to five percent fermented stream -- or citrus beer.  I
use that term 'beer' loosely.  You definitely would not want to drink
that stuff.”  Fermentation of the sugars is done using traditional
brewers yeast and the resulting 'beer' has the ethanol separated and
converted to fuel grade ethanol using a distillation and dehydration
process.  However, Widmer notes there are still minor hurdles left to
overcome in the laboratory with the citrus to ethanol conversion
process.’

"After stripping the alcohol we still end up with a residue that we need
to get rid of -- about one-third of the solid is still there and the
short term solution right now is to dry that, and produce cattle feed
from it," said Widmer.   "We haven't demonstrated everything from a raw
peel to two-hundred proof alcohol -- and stripping that ethanol out of
the beer stream -- I don't think it's a major hurdle, I think it's a
minor one. But it's one that we do have to demonstrate."

	‘Although 60 million gallons of cellulosic ethanol per year would not
even come close to satisfying U.S. fuel demand, this hasn't stopped
companies from seeing the economic and environmental benefits the
technology would offer consumers on a regional scale.’  

	"Really, the citrus waste conversion to ethanol, would be a local
biomass source in Florida," said Widmer, noting that amount could meet a
local demand for oxygenating fuel additives in central Florida as well
as generating additional revenue for citrus growers.”

	The citrus waste, a pectin, cellulose and soluble sugar rich mixture of
peel, segment membranes and seeds is available at no cost and in large
volumes with potentially no transportation costs since companies like
Florida-based Citrus Energy LLC, and newly incorporated Southeast
Biofuels, plan to build biorefineries in the local vicinity or co-locate
at the citrus processing facility itself. 

"I think what you're going to see over the next fifteen years is wood
plants in Georgia and Alabama; citrus plants in Florida; and corn plants
in the Midwest," said Tom Endres, senior vice-president of operations at
Xethanol Corporation.  Xethanol, which formed a joint venture with
Renewable Spirits last year to create Southeast Biofuels, plans to build
a pilot plant this year with the potential to produce up to 50,000
gallons of ethanol from the citrus waste.

Citrus Energy LLC, which plans to build a four million gallon per year
ethanol biorefinery in Florida, notes:  Currently, citrus waste from
orange juice processing companies is dried into citrus pulp pellets and
fed to cattle with little or no return on investment.  In addition,
during the drying process toxins are released requiring citrus
processing companies to install costly equipment to ensure that organic
emissions do not escape into the atmosphere  However, those emissions
are negated in the citrus-to-ethanol conversion process since no drying
takes place, and the byproducts, such as limonene (a valuable
ingredients in commercial cleaning products) can be marketed at an
additional profit.  Approximately half a pound of peel oil is produced
for every gallon of ethanol produced, said Widmer. 

But with more research, material from the residue left after limonene
removal and ethanol production could be turned into other profitable
industrial products, such as building-material additives for concrete,
said Widmer”.

Citrus Industry Byproducts

	One harvested box of orange weighs 90 lb (40.8 kg) and over half of the
yield is juice (50 lb), while the remainder (40 lb) is waste products
(Braddock, 2003).  The peel has essential oils that are recovered during
juice extraction such as D-limonene.  Essential oils are used for food
and beverage flavors, in the perfume industry, for personal care and
consumer products.  Cold press citrus oils are used as a flavoring for
orange juice.  Table 16 shows the yields of oil/ton of citrus fruits. 
Table 17 gives the amounts of citrus byproducts for each ton of oranges
and Table 18 gives the ranges of the peel, pulp, and juice content of
the representative commodities of the Citrus fruit group as orange,
tangerine, lemon and grapefruit.  Citrus dried pulp is used for cattle
food and is dried to a moisture level of 10 - 12%.  The press liquor is
concentrated with evaporators to about 72% sugar and is called citrus
molasses and is added back to the citrus dried pulp or sold separately
for ethanol production.  Flavonoids and limonoids are used for potential
medicinal or pharmaceutical uses.  

Table 16. Yields of Oil from Various Citrus Fruits (kg oil/ton fruit,
FAO Statistics, 2005).

Citrus Fruit/Variety	Range of Oil (kg/ton)	Average Oil Content (kg/ton)

Orange



Hamlin	3.5 – 4.2	3.9

Pineapple	3.7 – 4.8	4.8

Valencia	5.2 – 8.1	6.7

Temple	3.4 – 4.5	3.9

Grapefruit



Duncan	2.4 – 3.4	2.8

Marsh	2.7 – 3.6	3.1

Ruby Red	2.5 – 3.9	3.2

Tangerine



Dancy	6.7 – 8.7	7.7

Orlando	4.8 – 6.2	5.6



Table 17. Typical Amounts of Citrus Byproducts from Orange Processing
(Goodrich and Braddock, 2006):

Byproduct	Kg/box oranges*

Dry pellets (90% DM) 	4.0

Molasses	1.4

Essential oil and d-limonene	0.3

Pulp wash soluble solids	0.3

Pectin	1.3

Frozen pulp	2.0

Flavonoids	0.2

* Oranges – 40.8 kg/box, juice yields 55%

Table 18. Peel, Pulp, and Juice content of the Representative
Commodities for the Citrus Fruit Group 10 which are the Orange,
Tangerine, Lemon, and Grapefruit. 

 Citrus Portion	Orange	Tangerine	Lemon	Grapefruit

Peel %	21.5 - 38.1	25.6-33.0	32.0-46.6	33.6-36.4

Pulp %	61.9-78.6	67.6-73.6	53.4-67.9	63.6-67.3

Juice %	23.8-51.0	32.5-38.6	21.6-27.0	30.0-33.6



CROP ROTATIONS FOR THE CITRUS:

	The members of the Citrus fruit group are not rotated because of their
long productive life spans at the same location most citrus orchards are
kept at the same location for < 40 years, and will be replanted at the
same locations they age and lose production.  Trees can range from 25 to
40 ft in height and take 10 to 15 years to develop before they bear
fruit.  In Florida, yields for navel, Valencia orange, white and pink
grapefruit at different ages from 3 to > 24 years may be are shown in
Table 19.  Yields increased greatly as trees mature. 

Table 19.  Florida Citrus Tree Ages 3 to > 24 years and Yields in
Estimated Boxes Fruit/Tree (2001-2006).  

Commodity	3 -5 year old tree	6-8 years	9 – 13 years	14 – 23 years	>
24 years	Average 

boxes

Early Navel orange	1.38 boxes	1.8	2.74	3.51	4.36	3.08

Late Valencia Orange	1.11	1.66	2.10	2.42	3.82	2.25

White grapefruit	1.63	2.83	3.10	3.29	5.00	3.75

Pint/red grapefruit	1.48	2.20	3.27	3.59	4.40	3.46

Navel orange – 90 lb/box; Valencia – 90 lb/box; Grapefruit -85
lb/box.  

PEST PROBLEMS FOR THE CITRUS CROPS:  (Developed from USDA Crop Profiles
from AZ, CA, LA, and TX, Extension Bulletins, and Research Literature). 


There are several common pest problems among the citrus fruits.  The
most important pest problems associated with this group of commodities
are plant diseases including postharvest diseases, as well as some
insects and mites.  The following are the list of important insects,
mite, and diseases of the citrus fruits (USDA Crop profiles 2006,
Ruther, 1978):

Insects and mites: Caribbean and Mediterranean fruit flies, citrus bud
mite, citrus leafminer, citrus root weevil, black fly, citrus rust mite,
California red scale, cutworm,  Asian citrus psyllid, scales, black
flies, psyllid, glassy winged sharpshooter, Argentina and fire ants,
katydid, grasshopper, aphids, mealybug, thrips, citrus leafminer, spider
mites, whitefly. 

Diseases: citrus scab, branch knot, Septoria leaf spot, algal leaf spot,
tar spot, oil spotting, lime blotch, California red scale, anthracnose,
brown rot, black spot, greasy spot, gummosis, heart rot, damping-off,
seedling blight, Diplodia dieback, Fusarium oxysporum, Phytophtora root
rot, charcoal root rot, xyloporosis, melanose, citrus blast, citrus
blight, greasy spot, sooty mold, green mold, blue mold, citrus canker,
citrus greening, and several viruses including crinkly leaf virus,
psorosis, tristeza virus, and powdery mildew.

Nematodes: Citrus nematode, burrowing nematode, sting nematode, sting
nematode, lesion nematode, and sheath nematode.

Weeds: Over 100 weeds found in citrus orchards as a combination of
annual and perennial grasses and broadleaf weeds, such as milkweed,
morningglory, saltbush, goatweed, Virginia creeper, guineagrass, and
lantana. 

Vertebrate pests: meadow voles, rat, rabbit, armadillo, deer, pocket
gopher, coyote, and squirrels. 

	Proposed citrus fruit commodities that are being added to the crop
group share many of the same pest problems because of their similar
cultural practices and their highly desirable fruits to many pests.  

	The members of the Citrus Fruit Crop Group share many of the same pest
problems since they are all members of the same botanical family the
Rutaceae.  Because of the similarity in the botany, cultivars and
cultural practices among these crops, they have similar pest problem. 
Availability of a similar set of pest control options for the Citrus
fruit group would be useful in promoting integrated pest management
(IPM) strategies.  Some of the pests affect the external appearance of
the fruit some from damage by feeding on the leaves or buds, and some by
reducing postharvest keeping qualities.

	Asiatic citrus canker caused by a bacterium (Xanthomonas axonopodis pv.
citri) and citrus greening or Huanglongbing (Candidatus liberibacter)
have become much more important severe plant diseases that must be
quarantined to help control the diseases in Florida and prevent spread
to other citrus producing States.  Grapefruit and Persian limes are
highly susceptible to citrus canker.  ‘Navel’, ‘Pineapple’, and
‘Hamlin’ sweet oranges are moderately susceptible, while
‘Valencia’ orange, tangors, tangelos, and other mandarin hybrids are
susceptible and mandarins’ are moderately susceptible.  The wind is a
major dispersal agent of the disease, and the best control is
eradication of the infected trees.  Citrus greening or Huanglongbing
(HLB) is a serious disease of citrus because it affects all citrus
cultivars and causes rapid decline of trees.  HLB has seriously affected
citrus production in a number of countries in Asia, Africa, the Indian
subcontinent and the Arabian Peninsula, and was recently discovered in
Brazil (2004) and Florida (2005).  Huanglongbing is vectored by the
Asian citrus psyllid.  When psyllid is abundant and environmental
conditions are favorable, HLB can rapidly destroy existing groves and
prevent commercial production of oranges and other citrus cultivars. 
Mature trees if infected may decline and become non-productive and young
trees that become infected never come into fruit production.  HLB is
difficult to manage and continued production of citrus has proven
difficult and expensive in areas where it is widespread.  HLB is one of
a few citrus diseases that can be considered a truly limiting factor for
citrus production. There are no HLB tolerant mandarin, orange or
grapefruit cultivars to replace declining trees.  The general control
strategy has been to eradicate all existing sources of HLB within an
area, then replant with HLB-free trees grown from clean budwood. 
Psyllid populations must also be reduced as much as possible. 

	Citrus fruit orchards have many weed control problems that must be
controlled to ensure adequate yields and harvesting efficiencies.  This
citrus group shares a multiplude of insect, disease, viral, and
nematodes.  Weeds include grassy and broadleaf such as annual, biennial,
and perennial weeds such as milkweed, morningglory, and saltbush. 
Animal pest problems include meadow voles, squirrels, deer, armadillos,
and rabbits.

COMPARISON OF POTENTIAL RESIDUE LEVELS IN THE CITRUS:

	Magness, Markle, and Compton in 1971 classified food and feed crops
based on predicting the potential for pesticide residues based on
exposure of the edible parts to applied pesticides, which led to the
development of the crop groups.  The majority of the citrus fruits were
classified in the Fruit Crops Category I.  Category I include the citrus
fruit crops with fruits mostly medium to large, peel nearly always
discarded when consumed or processed.  Peels may be dried and used as
livestock feed particularly the orange and grapefruit.  Category I fruit
crops will have minimum exposure of the edible portions to direct
contact to pesticide.  The lime is placed in Fruit Crops Category II
since it has somewhat greater exposure of edible parts to pesticides
than in Category I, because of greater surface in proportion to weight. 
The fruits are medium to small with the peels generally discarded before
being consumed.  The Calamondin, citron, and kumquat are placed in Fruit
Crops Category IV with increased exposure of edible parts to pesticide
residues because the peel is commonly consumed.  The fruits are medium
to small.

One would expect pesticide residues to be similar in most of the members
of the Citrus fruit crop group, and distinct citrus fruit crop subgroups
may be based on potential of residue to be deposited on the fruit.  

	We expect that all proposed members of the citrus fruit crop group will
have similar residue levels based on similarities of the raw
agricultural commodities (RAC’s), cultural practices, and pest
problems.  A comparison of established tolerances on citrus fruit
commodities also supports that residue levels will be similar between
members of the crop group and subgroups (See Tables 20, 21, 22, and 23).
 The proposed representative commodities cover over 99% of the total
citrus fruit production in the U.S., and they also tend to be an equal
or more conservative estimate of tolerances and potential residues. 
Based on existing tolerances in 40 CFR and the USDA FAS mrldatabase, a
comparison of these tolerances for the representative commodities is
listed in Table 20 for the U.S., Codex MRL’s, and the European Union
(EU).  In several cases the U.S. tolerances are higher than those
established in the EU.  Tables 21 contain tolerances established in the
U.S. on the proposed representative commodities (orange, tangerine,
lemon, lime, and grapefruit) and are remarkably similar. Table 22 for
the Orange subgroup and Table 23 for the proposed lemon/lime subgroup
also show consistent tolerance levels between representative
commodities.  Grapefruit is listed in Table 21 and tolerance levels are
also very similar to the other representative commodities.  

Table 20. Tolerances established on Citrus Fruits Group 

(FASONLINE; Duggan 2006a)

Compound	CFR Citation	US	Codex	EU 

2,4-D	180.142	5	1	0.05

Abamectin	180.449	0.02	0.01	0.01

Acephate	180.108	–	–	0.02

Acequinocyl	180.599	0.2	–	–

Acetamiprid	180.578	0.5	–	–

Aldicarb	180.269	0.3	0.2	0.2

Amitraz	180.287	–	–	0.05

Atrazine	180.220	–	–	0.1

Azinphos-methyl	180.154	2.0	2.0	1

Azoxystrobin	180.507	10	–	1

Benomyl	180.294	10	–	5

Bentazon	180.355	–	–	0.1

Bifenthrin	180.511	0.05	–	0.1

Bromacil	180.210	0.1	–	–

Bromoxynil	180.324	–	–	0.05

Buprofezin	180.511	2.5	–	–

Captafol	-	–	–	0.02

Captan	180.103	–	–	0.1

Carbaryl	180.169	10	1	1

Carbofuran	180.254	–	–	0.3

Carfentrazone-Ethyl	180.515	0.1	–	0.01

Chlorfenapyr	180.513	–	–	0.05

Chlorothalonil	-	–	–	0.01

Chlorpropham	-	–	–	0.05

Chlorpyrifos	180.342	1.0	1	0.3

Clethodim	180.458	1	–	–

Clofentezine	180.448	–	0.5	0.5

Cryolite	-	7	–	–

Cyfluthrin	180.436	0.2	–	0.02

Cypermethrin	180.418	–	2	2

Cyromazine	180.414	–	–	0.05

Deltamethrin	180.435

0.02	0.05

Diazinon	180.153	0.7

0.02

Dichlorvos	180.235	–	–	0.1

Dicofol	180.163	Pending	5	2

Diflubenzuron	180.377	0.5	0.5

	Dimethoate	180.204	2.0	2	0.02

Diphenylamine	-	–	–	0.05

Diquat Dibromide	180.226	0.02	–	0.05

Disulfoton	-	–	–	0.02

Diuron	180.106	1.0	–	–

Dodine	-	–	–	0.2

Endosulfan	-	–	–	0.5

EPTC	180.117	0.1	–	–

Esfenvalerate	-	–	–	0.02

Ethion	180.173	5.0	–	2

Ethofumesate	-	–	–	0.05

Ethylene Oxide	-	–	–	0.1

Fenamiphos	-	–	–	0.02

Fenarimol	-	–	–	0.02

Fenbutatin-Oxide	180.362	20	5	5

Fenpyroximate	180.566	0.6	-	-

Fenpropathrin	180.466	2	–	–

Fentin Hydroxide	-	–	–	0.05

Fenvalerate	-

2	0.02

Ferbam	180.114	7	–	–

Fludioxonil	180.516	10	–	–

Fluridone	180.420	0.1	–	–

Folpet	-	–	–	0.1

Fosetyl-Al	180.415	5	–	–

Fosthiazate	-	–	–	0.02

Glufosinate-Ammonium	-

0.1

	Glyphosate	180.364	0.5

0.1

Hexythiazox	-	–	0.5

	Hydrogen Cyanide	180.130	50	–	–

Imazalil	180.413	10	5	5

Imidacloprid	180.472	0.7	1

	Inorganic bromide resulting from fumigation	-	–	30	0.05

Inorganic bromide resulting from soil treatment	-	–	–	0.05

Iprodione	-	–	–	0.05

Kresoxim-Methyl	-	–	–	0.05

Lambda Cyhalothrin	-	–	–	0.02

Malathion	-

4	2

Maleic Hydrazide	-	–	–	0.2

Mancozeb	-	–	–	5

Maneb	-	–	–	5

Mesotrione	-	–	–	0.05

Metalaxyl	180.408	1	5	0.5

Methamidophos	-	–	–	0.2

Methanearsonic acid	180.289	0.35	–	–

Methidathion	180.298	2	–	2

Methomyl	-	–	1	0.05

Metiram	-	–	–	5

Metsulfuron-Methyl	-	–	–	0.05

Mevinphos	-	–	–	0.2

Myclobutanil	-	–	–	3

Napropamide	180.328	0.1	–	–

Norflurazon	180.356	0.2	–	–

O-phenylphenol	180.129	10	10	–

Oryzalin	180.304	0.05	–	–

Oxamyl	180.303	3	5	–

Oxydemeton-Methyl	-	–	–	0.02

Paraquat Dichloride	180.205	0.05	–	0.05

Pendimethalin	180.361	0.1	-	-

Permethrin	-

0.5	0.05

Phorate	-	–	–	0.05

Phosalone	-	–	–	1

Phosmet	180.261	5	5	–

Piperonyl Butoxide	-	–	5	–

Procymidone	-	–	–	0.02

Prohexadione Calcium	-	–	–	0.05

Propargite 	-	–	3

	Propiconazole	-	–	–	0.05

Propyzamide	-	–	–	0.02

Pymetrozine	-	–	–	0.3

Pyraclostrobin	180.582	2

1

Pyrethrins	-

0.05	1

Pyridaben	180.494	0.5	–	–

Pyridate	-	–	–	0.05

Pyrimethanil	180.518	10	–	–

Pyriproxyfen	180.510	0.3	0.5

	Quinoxyfen	-	–	–	0.02

Sethoxydim	180.412	0.5	–	–

Spinosad	180.420	0.3	0.3

	Spirodiclofen	180.608	0.5	–	–

Sulfosate	180.489	0.05	–	–

Tebufenozide	180.482	0.8	2

	Thiabendazole	180.207	10	10	5

Thiophanate-Methyl

–	–	5

Thiram	-	–	–	3

Triadimefon	-	–	–	0.1

Triallate	-	–	–	0.1

Tridemorph	-	–	–	0.05

Trifloxystrobin	180.555	0.3	–	0.3

Trifloxysulfuron	180.591	0.03	–	–

Trifluralin	180.207	0.05	–	–

Zeta-Cypermethrin	-	–	2

	Zoxamide	-	–	–	0.02



Table 21.  Tolerances Established in U.S. on Representative Citrus Fruit
Crops 

Compound	CFR Citation	Orange	Tangerine	Lemon	Lime	Grapefruit

Aldicarb	180.269	0.3	-	0.3	0.3	0.3

Dicofol	180.163	10	10	10	10	10

Dimethoate	180.204	2.0	2.0	2.0	2.0	2.0

Fenamiphos	180.349	0.6	0.6	0.6	0.6	0.6

Formetanate hydrochloride	180.276	4.0	-	4.0	4.0	4.0

Malathion	180.111	8.0	8.0	8.0	8.0	8.0

Methomyl	180.253	2.0	2.0	2.0	-	2.0

Naled	180.215	3.0	3.0	3.0	-	3.0

O-phenylphenol	180.129	10	10	10	10	10

Oxydemeton-methyl	180.330	1.0	-	1.0	-	1.0

Parathion	180.123	30	30	30	30	30

Phosphine	180.225	0.01	0.01	0.01	0.01	0.01

Propargite	180.259	5.0	-	5.0	-	5.0-

Simazine	180.213	0.25	-	0.25	-	0.25

Thiazopyr	180.496	0.05	-	-	-	0.05



Table 22. Tolerance Comparison Between Members of the Orange Subgroup
10A.  (Based on 40 CFR Part 180, and EPA OPPIN 6/4/2007). 

Compound	CFR Citation	Orange	Tangerine

Dicofol	180.163	10	10

Dimethoate	180.204	2.0	2.0

Fenamiphos	180.349	0.6	0.6

Malathion	180.111	8.0	8.0

Methomyl	180.253	2.0	2.0

Naled	180.215	3.0	3.0

O-phenylphenol	180.129	10	10

Parathion	180.123	30	30

Phosphine	180.225	0.01	0.01



Table 23.  Tolerance Comparison Between the Representative Commodities
of the Lemon/lime Subgroup 20B.  (Based on 40 CFR Part 180, and EPA
OPPIN 6/4/2007).

Compound	CFR Citation	Lemon	Lime

Aldicarb	180.269	0.3	0.3

Dicofol	180.163	10	10

Dimethoate	180.204	2.0	2.0

Fenamiphos	180.349	0.6	0.6

Formetanate hydrochloride	180.276	4.0	4.0

Malathion	180.111	8.0	8.0

O-phenylphenol	180.129	10	10

Parathion	180.123	30	30

Phosphine	180.225	0.01	0.01



REQUIRED NUMBER OF CROP FIELD TRIALS FOR CROP GROUP 10 AND COMPARISON OF
EPA CROP PRODUCTION REGIONS WITH THE NAFTA CROP PRODUCTION REGIONS:

	The Florida Department of Citrus (Brown, M., 2005) is estimating losses
due to citrus canker of orange and grapefruit from 212.3 to 218 million
boxes and 27.6 to 33.5 million boxes, respectively over the next ten
years.  Hurricanes that hit Florida in 2004-2005 also caused high citrus
tree loss and spead several diseases such as citrus canker and citrus
greening.  Lime acres have not been reported since 2002 because of the
devastating storms and disease.

A reevaluation of crop production data fro the 2002 USDA Agricultural
Census shows that the amended Citrus fruit crop group 10 will not
require additional field trials because the acreage for orange,
tangerine, lemon, lime, and grapefruit have not significantly changed
from the 1991 data used in the current field trial guidelines (EPA OPPTS
860.1500).  The proposed number of crop field trials for Crop group 10
Citrus fruit, as well as the required number of crop field trials for
Crop subgroups 10A, 10B, and 10C is listed in Tables 24, 25, and 26,
respectively as well as suggested regional distribution of the citrus
crops is in Table 27.  The citrus fruit crops in this group are adapted
best to the subtropical areas of the U.S. found in a zone from Florida,
Texas, Arizona, and New Mexico, and California.  These include EPA
Residue Field Trial Regions 3, 5, 6, 10, and 13 (Table 26 and 27).  

Table 24.  Draft Required Number of Field Trials for Citrus Fruit
Commodities to Establish a Citrus Fruit Crop Group 10.  (40 CFR 180.41)
[OPPTS 860.1500, Table 2). 

Representative Commodity	Number of Field Trials for Commodities if Not
Part of the Crop Group	Number of Field Trials for Commodities as Part of
the Crop Group Based on 2002 AGCensus

Orange	 16 in current guidelines	 12 field trials can combine orange and
tangerine. Recommend not more than four tangerine trials.

Tangerine	  5 in current guidelines	 Combined with orange.

Lemon	  5 in current guidelines	  5 field trials can combine lemon and
lime

Lime	  3 in current guidelines	 Combined with lemon.

Grapefruit	  8 in current guidelines	  6

Total	 29*	23 

* Attachment 7. Methodology for Determining Number of Field Trials, in
Appendix A of the EPA OPPTS 860.1500 Crop Field Trials.  Current
guidelines have orange, lemon, and grapefruit as the representative
commodities.

Table 25.  Required Number of Field Trials for Crop Subgroup 10A, 10B,
and 10C.  (40 CFR 180.41) [OPPTS 860.1500, Table 3). 

Crop Subgroup	Representative Commodity	Production Acres 2002	Number of
Field Trials

10A	Orange or 

Tangerine 	  994,871 – orange or

    31,419 – tangerine	 12 in current guidelines.*

10B	Lemon or 

Lime 	    81,021 – lemon or 

      1,491 - lime 	 5 in current guidelines.

10C	Grapefruit	 157,358	 8

* Attachment 7.  Methodology for Determining Number of Field Trials, in
Appendix A of the EPA OPPTS 860.1500 Crop Field Trials. 

Table 26.  EPA Crop Production Regions for the Citrus Fruit Crops. 
[Representative Commodities (*) for the Crop Group].

Commodity**	1	2	3	4	5	6	7	8	9	10	11	12	13

Calamondin









X



	Citrus citron











	X

Citrus hybrids

	X





	X



	Grapefruit*

	X

	X



X



	Kumquat

	X





	X



	Lemon*



	X



	X

	X

Lime*









X

	X

Lime, sweet









X

	X

Orange, sour

	X

	X



X

	X

Orange, sweet*

	X

	X



X

	X

Pummelo

	X

	X



X



	Satsuma mandarin

	X





	X



	Tachibana orange

	X





	X



	Tahiti lime









X

	X

Tangelo

	X





	X



	Tangerine*

	X





	X



	Tangor

	X





	X



	Trifoliate orange

	X





	X



	Uniq fruit









X

	X

** Commodities that are not representative commodities have field trial
regions generally based on the USDA Plants Database, 2006. 

Table 27.  EPA Crop Production Regions Suggested Distribution of the 

Citrus Fruit Crop Field Trials > 3 for the Representative Commodities
for the 

Crop Group based on 2002 AGCensus Data. 

Commodity	# Field Trials	1	3	5	6	7	10	13

Orange	16

12

4



	Tangerine 	 5

 3	3

 3	2

	Grapefruit	 8

 6

1

1

	Lemon	 5





7	1

Lime	 3





1	2



The citrus crops are not yet adapted to Canada and when full NAFTA
regions are developed Table 28 will be updated.  Efforts to update the
NAFTA regions will begin in late 2007.  Any future conflict in testing
between regions can generally be resolved by having the ChemSAC review
the test protocol regions before residue trials are initiated and any
differences can also be resolved by input from the International Crop
Grouping Consulting Committee (ICGCC).

Table 28.  NAFTA Field Production Regions for the Citrus Fruit Crop
Group 10.  

Commodity	1	2	3	4	5	6	7	8	9	10	11	12	13	14

Orange*

	X





	X

	X

	Tangerine

	X





	X





Lemon









X

	X

	Lime









X

	X

	Grapefruit*

	X

	X



X

	X

	* Representative Commodities for the Crop Group.

CODEX CLASSIFICATION OF PROPOSED COMMODITIES AND EPA FOOD AND FEED
COMMODITY VOCABULARY:  See Table 29.  Comparison of Citrus Fruit Crop
Groups:  Codex (001) and EPA (10).   (Data prepared by Dr’s.
Yuen-Shaung NG, Hong Chen, and Dr. Bernard A. Schneider, US EPA and USDA
IR-4, 2004, 2007).

	EPA is proposing 28 commodities for the Citrus Fruit Crop Group, and
CODEX has a current Citrus Fruits, Except Kumquat Group 001, which has
38 commodity terms.  Kumquats are listed in the Codex Crop group 005 for
“Assorted tropical and sub-tropical fruits – edible peel”. 
Sixteen Codex commodity terms already match those in the proposed EPA
Food and Feed Commodity Vocabulary (See Table 38).  CODEX has nine
commodities in their group that will be considered by EPA as members of
other crop groups such as the tropical /subtropical fruit groups. 
Kumquats are also classified in their group 005 which is for assorted
tropical and subtropical fruits with inedible peel.  We have placed
kumquats in the Citrus fruit group since it has always been a member of
the U.S. Crop group 10 and plant taxonomists often classify kumquats in
the citrus family.  In addition the proposed EPA Citrus Fruit Crop Group
has eleven commodities not in the Codex Citrus Fruit Group (Table 28). 
In the next proposed revision to the CODEX Classification of Foods and
Animal Feeds we would expect these changes to be considered as additions
to their Citrus group in the harmonization effort that Dr. Hong Chen,
USDA IR - 4 is coordinating with the Codex delegation.  Therefore, this
proposal will not only increase harmonization with the Canadian and
NAFTA crop grouping system, but it is compatible with the international
system of CODEX.  The Food Quality Protection Act of 1996 placed
increased emphasis on using CODEX MRLs in setting tolerances for
pesticides in the U.S. 

Table 29. EPA/Codex Citrus Fruit Group Comparison 

(Based on Ng and Schneider, 2007).

Codex Group #	Codex Commodity Name	EPA Group #	EPA Commodity Name

	001	CALAMONDIN, SEE ALSO SUBGROUP 0003 MANDARINS	10	CALAMONDIN

001	CITRON, SEE ALSO SUBGROUP 0002, LEMONS AND LIMES	10	CITRON, CITRUS 

001	TANGORS, SEE SUBGROUP 0003 MANDARINS	10	TANGOR

001	ORANGES, SWEET, SOUR (INCLUDING ORANGE-LIKE HYBRIDS)	10	CITRUS
HYBRIDS

001	TANGELOLO, SEE SUBGROUP 0005 SHADDOCKS OR POMELOS	10	CITRUS HYBRIDS

001	CHIRONJA, SEE SUBGROUP ORANGES, SWEET, SOUR	10	CITRUS HYBRIDS

071	CITRUS PULP, DRY	10	CITRUS, DRIED PULP

070	CITRUS JUICE	10	CITRUS, JUICE

069	CITRUS MOLASSES	10	CITRUS, MOLASSES

001	CITRUS FRUIT	10	FRUIT, CITRUS

001	GRAPEFRUIT, SEE ALSO SUBGROUP 0005 SHADDOCKS OR POMELOS	10
GRAPEFRUIT

070	GRAPEFRUIT JUICE	10	GRAPEFRUIT, JUICE

001	NATSUDAIDAI, SEE SUBGROUP 0005 SHADDOCKS OR POMELOS	10	JAPANESE
SUMMER GRAPEFRUIT

005	KUMQUATS	10	KUMQUAT

005	KUMQUAT, MARUMI, SEE KUMQUATS	10	KUMQUAT

005	KUMQUAT, NAGAMI, SEE KUMQUATS	10	KUMQUAT

001	LEMON, SEE ALSO SUBGROUP 0002 LEMONS AND LIMES	10	LEMON

001	LIME, SEE ALSO SUBGROUP 0002 LEMONS AND LIMES	10	LIME

001	SATSUMA OR SATSUMA MANDARIN, SEE SUBGROUP 0003 MANDARINS	10
MANDARIN, SATSUMA

001	MEDITERRANEAN MANDARIN, SEE SUBGROUP 0003 MANDARINS	10	MEDITERRANEAN
MANDARIN

070	ORANGE JUICE	10	ORANGE, JUICE

001	MYRTLE-LEAF ORANGE, SEE CHINOTTO	10	ORANGE, SOUR

001	ORANGE, SOUR, SEE ALSO SUBGROUP 0004 ORANGES, SWEET, SOUR	10	ORANGE,
SOUR

001	CHINOTTO, SEE ORANGE, SOUR	10	ORANGE, SOUR

001	BIGARADE, SEE ORANGE, SOUR	10	ORANGE, SOUR

001	ORANGE, BITTER, SEE ORANGE, SOUR	10	ORANGE, SOUR

001	SEVILLE ORANGE, SEE ORANGE, SOUR	10	ORANGE, SOUR

001	BLOOD ORANGE, SEE ORANGE, SWEET	10	ORANGE, SWEET

001	MALTA ORANGE, SEE BLOOD ORANGE	10	ORANGE, SWEET

001	ORANGE, SWEET, SEE ALSO SUBGROUP 0004 ORANGES, SWEET, SOUR	10
ORANGE, SWEET

001	SHADDOCK, SEE ALSO SUBGROUP 0005 SHADDOCKS OR POMELOS	10	PUMMELO

001	POMELO, SEE SHADDOCKS OR POMELOS	10	PUMMELO

001	UGLI, SEE SUBGROUP 0005 SHADDOCKS OR POMELOS	10	PUMMELO

001	SHADDOCKS OR POMELOS (INCLUDING SHADDOCK-LIKE HYBRIDS)	10	PUMMELO

001	NATSUDAIDAI, SEE SUBGROUP 0005 SHADDOCKS OR POMELOS	10	PUMMELO

001	TANGELO, LARGE-SIZED CULTIVARS, SEE SUBGROUP 0005	10	TANGELO

001	TANGELO, SMALL AND MEDIUM SIZED CULTIVARS, SEE SUBGROUP 0003	10
TANGELO

001	MANDARIN, SEE ALSO SUBGROUP 0003 MANDARINS	10	TANGERINE

001	MANDARINS (INCLUDING MANDARIN-LIKE HYBRIDS)	10	TANGERINE

001	CLEMENTINE, SEE MANDARIN	10	TANGERINE

001	CLEOPATRA MANDARIN, SEE SUBGROUP 0003 MANDARINS	10	TANGERINE

001	DANCY OR DANCY MANDARIN, SEE SUBGROUP 0003 MANDARINS	10	TANGERINE

001	MEDITERRANEAN MANDARIN, SEE SUBGROUP 0003 MANDARINS	10	TANGERINE

001	TANGERINE, SEE SUBGROUP 0003 MANDARINS	10	TANGERINE

001	TANKAN MANDARIN, SEE SUBGROUP 0003 MANDARINS	10	TANGERINE

001	WILLOWLEAF MANDARIN, SEE MEDITERRANEAN MANDARIN	10	TANGERINE

001	KING MANDARIN, SEE SUBGROUP 0003 MANDARINS	10	TANGERINE

NA	NA	10	AUSTRALIAN DESERT LIME

NA	NA	10	AUSTRALIAN FINGER LIME

NA	NA	10	AUSTRALIAN ROUND LIME

NA	NA	10	BROWN RIVER FINGER LIME

NA	NA	10	LIME, SWEET

NA	NA	10	MOUNT WHITE LIME

NA	NA	10	NEW GUINEA WILD LIME

NA	NA	10	RUSSELL RIVER LIME

NA	NA	10	TABACHIBAN ORANGE

NA	NA	10	TAHITI LIME

NA	NA	10	TRIFOLIATE ORANGE

NA	NA	NA	UNIQ Fruit



PREPARATION, FOOD FORMS, COOKING METHODS, FOOD FORMS, SPECIFIC USES,
MEDICINAL USES, FRUIT YIELDS, AND MARKETING STANDARDS FOR MEMBERS OF THE
CITRUS FRUIT CROP GROUP:

Preparation and Cooking Methods for Citrus Fruits:

	The 28 commodities in the proposed amended citrus fruit crop group are
all perennial angiosperms (flowering plants) that are herbaceous small
trees that produce an edible fleshy berry-like fruit called a
hesperidium.  Most small fruits and berries are eaten as fresh fruit, as
a hesperidium.  The cooking methods and food forms used to prepare
citrus is shown in Table 37.  Citrus fruits have many food and nonfood
uses.  They are used fresh, drinks, flavoring, marmalade, juice or
confection.  Zest (zeste) is a piece of the peel or of the thin oily,
outer skin of normally an orange or lemon used for flavoring foods
similar to spices.  Marmalade is a condiment derived from cooking orange
and lemon.  Citrus fruits have also been used for more medicinal
purposes than most other fruit crops.  Citrus peel is used for cattle
feed and extracted oils used as insecticides, perfumes, and furniture
cleaning agents.  They also have ornamental landscape uses, plant
extracts for medicinal uses, and uses as dyestuffs.  Specific uses for
some of the citrus fruits will be discussed below.

	General fruit preparation for citrus fruits: Navel oranges, tangerines,
tangelos, temple oranges and clementines are peeled easily by simply
pulling off the skin.  Other citrus fruits can be peeled by cutting as
close to the flesh as possible with a sharp paring knife.  Grapefruit
may be cut into segments by cutting in half horizontally, scoop out
seeds with the point of a knife and use a small knife, preferably a
curved grapefruit knife, to cut around each segment and free it from the
surrounding membrane.  Lightly roll whole lemons or limes on a
countertop or warm them slightly before cutting to release more juice. 
Squeeze through a piece of cheesecloth to avoid pits in juice. 

Specific Uses of Citrus:

Calamondin:

Calamondin made into juice or marmalades.  Fruits are halved, depulped,
immersed in salt water to ferment for about 40 days.  After partial
de-salting and boiling to soften the peel, it is candied in a strong
sucrose/glucose solution.  The candied peel is sun-dried or put up in
jars for future use. 

Citron:

	Fruits are halved, depulped, immersed in salt water to ferment for
about 40 days.  After partial de-salting and boiling to soften the peel,
it is candied in a strong sucrose/glucose solution.  The candied peel is
sun-dried or put up in jars for future use, and its use is for Peel
candied, used in confections and culinary.  Candying is done mainly in
England, France and the United States.  The candied peel is widely
employed in the food industry, especially as an ingredient in fruit
cake, plum pudding, buns, sweet rolls and candy.  The fruit of the wild
'Chhangura' is pickled in India. In Indonesia, citron peel is eaten raw
with rice.  The entire fruit of the 'Fingered citron' is eaten. If there
is sufficient juice in the better cultivars, it is utilized for
beverages and to make desserts.  In Guatemala, it is used as flavoring
for carbonated soft drinks.  In Malaya, citron juice is used as a
substitute for the juice of imported, expensive lemons.  A product
called "citron water" is made in Barbados and shipped to France for
flavoring wine and vermouth. In Spain, a syrup made from the peel is
used to flavor unpalatable medical preparations.  

In China and Japan the dried fruits are put with in stored clothing to
repel moths.  In southern China, the juice is used to wash fine linen. 
Formerly, the essential oil was distilled from the peel for use in
perfumery. In some of the South Pacific islands, "Cedrat Petitgrain Oil"
is distilled from the leaves and twigs of citron trees for the French
perfume industry.  The flowers have been distilled for essential oil
which has limited use in scent manufacturing.  Branches of the citron
tree are used as walking-sticks in India.  The wood is white, rather
hard and heavy, and of fine grain.  In India, it is used for
agricultural implements.  Mainly thick peel or rind; the entire Etrog
fruit can be eaten. 

Grapefruit:

	Grapefruit is used as a fresh fruit and is canned as juice and
segments, and marmalade.  About equal amounts fresh and processed. 
Grapefruit is customarily a breakfast fruit. The juice is marketed as a
beverage fresh, canned, or dehydrated as powder, or concentrated and
frozen. It can be made into excellent vinegar or carefully fermented as
wine.  An average of 15 lb is needed per canner load of 7 quarts, an
average of 13 lb is needed per canner load of 9 pints and an average of
about 2 lb yields 1 quart (Simmone, 2003).  Grapefruit peel is candied
and is an important source of pectin for the preservation of other
fruits.  The peel oil, expressed or distilled, is commonly employed in
soft-drink flavoring, after the removal of 50 % of the monoterpenes. 
The waste from grapefruit packing plants has long been converted into
molasses for cattle.  After oil extraction, the hulls can be used for
soil conditioning, or, combined with the dried pulp, as cattle feed.  A
detoxification process must precede the feeding of this product to pigs
or poultry.  

Kumquat:

	The kumquat is mainly decorative, but whole fruits is edible and may be
eaten out of hand, or made into marmalade, and it is generally eaten
fresh with its rind, or transformed into marmalades, jellies, and fresh
kumquats, especially the 'Meiwa', can be eaten raw, whole.  For
preserving, they should be left until they lose some of their moisture
and acquire richer flavor.  The fruits are easily preserved whole in
sugar syrup.  Canned kumquats are exported from Taiwan and often served
as dessert in Chinese restaurants.  For candying, the fruits are soaked
in hot water with baking soda, next day cut open and cooked briefly each
day for 3 days in heavy syrup, then dried and sugared.  Kumquats are
excellent for making marmalade, either alone or half-and-half with
calamondin.  The fruit may be pickled by merely packing in jars of
water, vinegar, and salt, partially sealing for 4 to 5 days, changing
the brine, sealing and letting stand for 6 to 8 weeks.  To make sweet
pickles, halved fruits are boiled until tender, drained, boiled again in
a mixture of corn syrup, vinegar, water and sugar, with added cloves and
cinnamon, and then baked until the product is thick and transparent. 
Kumquat sauce is made by cooking chopped, seeded fruits with honey,
orange juice, salt and butter.

Lemon:

	In Colombia, lemon soup is made by adding slices of lemon to dry bread
roll that has been sautéed in shortening until soft and then sieved. 
Sugar and a cup of wine are added and the mixture brought to a boil, and
then served.  Lemon peel can be candied at home and is preserved in
brine and supplied to manufacturers of confectionery and baked goods  
Fresh fruit, canned juice, add to drinks, culinary source of pectin. 
Mainly fresh, some processed.  Lemon oil is used for flavoring purposes
in soft drinks and baked foods.  Slices of lemon are served as a garnish
on fish or meat or with iced or hot tea, to be squeezed for the
flavorful juice. Lemon peel oil is much used in furniture polishes,
detergents, soaps and shampoos.  It is important in perfume blending and
especially in colognes.  Petitgrain oil (up to 50% citral), is distilled
from the leaves, twigs and immature fruits of the lemon tree in West
Africa, North Africa and Italy.  With terpenes removed, it is greatly
prized in colognes and floral perfumes.  The lemon parts consumed
include the interior juice vesicles with the rind is candied or used in
marmalade.  Dried rind from processing plants livestock feed.

Lime

	Besides being used for juice the lime can be pickled by first making 4
incisions in the apex, covering the fruits with salt, and later
preserving them in vinegar.  Before serving, the pickled fruits may be
fried in coconut oil and sugar and then they are eaten as appetizers. 
Pickling is done in India by quartering the fruits, layering the pieces
with salt in glass or glazed clay jars, and placing in the sun for 3 to
4 days.  The contents are stirred once a day. Green chili peppers,
turmeric, ginger or other spices may be included at the outset. Coconut
or other edible oil may be added last to enhance the keeping quality. 
Another method of pickling involves scraping the fruits, steeping them
in lime juice, then salting and exposing to the sun.  The oil derived
from the Mexican lime is obtained by three different methods in the West
Indies: 1) by hand-pressing in a copper bowl studded with spikes; 2) by
machine pressing, cold expression, of the oil from the spent half-shells
after juice extraction, or simultaneously but with no contact with the
juice; or 3) by distillation from the oily pulp that rises to the top of
tanks in which the washed, crushed fruits have been left to settle for 2
weeks to a month.  Limes are used in limeade drinks, culinary as for
marinating meats, flavoring, and in ice cream, confections and as
agarnish for desserts.  Mainly fresh, some processed. They are available
fresh or frozen.  Lime juice is made into syrup and sauce and pies
similar to lemon pie.  "Key Lime Pie" is a famous dish of the Florida
Keys and southern Florida, but today is largely made from the frozen
concentrate of the 'Tahiti' lime.  Tahiti limes are used fresh for
canned lime juice, frozen lime juice, frozen lime juice concentrate,
frozen limeade and powdered lime juice. Lime juice is used to cover
sliced fruits to prevent darkened and to keep cauliflower white while
cooking.  Mexican limes are often made into jam, jelly and marmalade. 
In Malaya, they are preserved in syrup.  The minced leaves are consumed
in certain Javanese dishes.  In the Philippines, the chopped peel is
made into a sweetmeat with milk and coconut.  Dried limes are used in
Persian cooking.  The dehydrated peel is fed to cattle.  In India, the
powdered dried peel and the sludge remaining after clarifying lime juice
are employed for cleaning metal.  The hand-pressed peel oil is mainly
utilized in the perfume industry.   

Mediterranean mandarin:.

	The Mediterranean mandarin is used as a beverage base and fresh fruit. 


Pummelo:

	The pummelo is mainly eaten as fresh fruit and it is sweeter than the
grapefruit.  It is used to make jams, jellies, marmalades and syrups.

Sour orange:

	Sour orange is used for marmalade, flavoring and in drinks.  The normal
types of sour orange are usually too sour to be enjoyed out-of-hand.  In
Mexico, however, sour oranges are cut in half, salted, coated with a
paste of hot chili peppers, and eaten.  The greatest use of sour oranges
as food is in the form of marmalade and for this purpose they have no
equal.  The juice is valued for ade and as a flavoring on fish and, in
Spain, on meat during cooking.  It is used like vinegar in the Yucatan. 
In Egypt and elsewhere, it has been fermented to make wine.  "Bitter
orange oil", expressed from the peel, is in demand for flavoring candy,
ice cream, baked goods, gelatins and puddings, chewing gum, soft drinks,
liqueurs and pharmaceutical products.  

Sweet orange:

Sweet oranges are used fresh, canned and frozen juice, canned segments,
and marmalade.  In addition to its food uses, orange peel oil is a
prized scent in perfume and soaps.  Oil derived from orange and other
citrus seeds is employed as cooking oil and in soap and plastics.  The
high-protein seed residue is suitable for human food and as an
ingredient in cattle feed and the hulls enter into fertilizer mixtures. 
The essential oils distilled from orange flowers and foliage is
important in perfume manufacturing. Some Petitgrain oil is distilled
from the leaves, flowers, twigs, and small, whole, unripe fruits

Satsuma mandarin 

In the UK, mikan are commonly eaten at Christmas. In Canada, they are a
popular snack at any time of the year, and fruit grown in Morocco are
commonly sold in supermarkets.  

Tangerine 

	Tangerines are easily peeled by hand into separate segments.  They can
be eaten fresh or canned and used in fruit salads, as snacks, desserts,
puddings, and custards or as a flavoring for meat marinades.  The skin
can be used as a zeste or garnish for food and sweets.  

Medicinal Uses of Citrus Fruits:  

	There are several medicinal uses of citrus fruits.  Citron juice with
wine was considered an effective purgative to rid the body of poison. 
In India, the peel is a remedy for dysentery and is eaten to overcome
halitosis.  The candied peel is sold in China as a stomachic, stimulant,
expectorant and tonic.  In West Tropical Africa, the citron is used only
as a medicine, particularly against rheumatism.  The flowers are used
medicinally by the Chinese.  In Malaya, a decoction of the fruit is
taken to drive off evil spirits.  A decoction of the shoots of wild
plants is administered to improve appetite, relieve stomach ache and
expel intestinal worms.  A leaf infusion is given as an antispasmodic.
In Southeast Asia, citron seeds are given as a vennifuge.  In Panama,
they are ground up and combined with other ingredients and given as an
antidote for poison.  The essential oil of the peel is regarded as an
antibiotic.

	Lemon juice is widely known as a diuretic, antiscorbutic, astringent,
and febrifuge.  In Italy, the sweetened juice is given to relieve
gingivitis, stomatitis, and inflammation of the tongue.  Lemon juice in
hot water has been widely advocated as a daily laxative and preventive
of the common cold, but daily doses have been found to erode the enamel
of the teeth.  Prolonged use will reduce the teeth to the level of the
gums.  Lemon juice and honey, or lemon juice with salt or ginger, is
taken when needed as a cold remedy. It was the juice of the
Mediterranean sweet lemon, not the lime that was carried aboard British
sailing ships of the 18th Century to prevent scurvy, though the sailors
became known as "limeys".  Oil expressed from lemon seeds is employed
medicinally.  The root decoction is taken as a treatment for fever in
Cuba and for gonorrhea in West Africa.  An infusion of the bark or of
the peel of the fruit is given to relieve colic. 

	Lime juice dispels the irritation and swelling of mosquito bites.  In
Malaya, the juice is taken as a tonic and to relieve stomach ailments. 
The pickled fruit, with other substances, is poulticed on the head to
allay neuralgia.  In India, the pickled fruit is eaten to relieve
indigestion.  The juice of the Mexican lime is regarded as an
antiseptic, tonic, an antiscorbutic, an astringent, and as a diuretic in
liver ailments, a digestive stimulant, a remedy for intestinal
hemorrhage and hemorrhoids, heart palpitations, headache, convulsive
cough, rheumatism, arthritis, falling hair, bad breath, and as a
disinfectant for all kinds of ulcers when applied in a poultice.  The
leaves are poulticed on skin diseases and on the abdomen of a new mother
after childbirth.  The leaves or an infusion of the crushed leaves may
be applied to relieve headache.  The leaf decoction is used as eye drops
and to bathe a feverish patient; also as a mouth wash and gargle in
cases of sore throat and thrush.  The Tahiti lime juice, given quickly,
is an effective antidote for the painful oral irritation and
inflammation that result from biting into aroids such as Dieffenbachia
spp., Xanthosoma spp., Philodendron spp., and their allies.  Lime juice
has also been applied to relieve the effects of stinging corals.

	Sour orange juice is antiseptic and hemostatic.  Africans apply the
cut-open orange on ulcers and yaws and areas of the body afflicted with
rheumatism.  In Italy, Mexico and Latin America generally, decoctions of
the leaves are given for their antispasmodic, stimulant, tonic and
stomachic action.  The flowers, prepared as a syrup, act as a sedative
in nervous disorders and induce sleep.  An infusion of the bitter bark
is taken as a tonic, stimulant, febrifuge and vermifuge.

	Sweet orange is eaten to allay fever and catarrh.  The roasted pulp is
prepared as a poultice for skin diseases.  The fresh peel is rubbed on
acne.  In the mid-1950s, the health benefits of eating peeled, whole
oranges were much publicized because of its protopectin, bioflavonoids
and inositol (related to vitamin B).  The orange contains a significant
amount of the vitamin-like glucoside, hesperidin, and 75 - 80% of it in
the albedo, rag and pulp.  This principle, also rutin and other
bioflavonoids were for awhile much advocated for treating capillary
fragility, hemorrhages and other physiological problems, but they are no
longer approved for such use in the United States.  An infusion of the
immature fruit is taken to relieve stomach and intestinal complaints. 
The flowers are employed medicinally by the Chinese people living in
Malaya.  Orange flower water, made in Italy and France as cologne, is
bitter and considered antispasmodic and sedative.  A decoction of the
dried leaves and flowers is given in Italy as an antispasmodic, cardiac
sedative, antiemetic, digestive and remedy for flatulence.  The inner
bark, macerated and infused in wine, is taken as a tonic and
carminative.  A vinous decoction of husked orange seeds is prescribed
for urinary ailments in China and the juice of fresh orange leaves or a
decoction of the dried leaves may be taken as a carminative or applied
on sores and ulcers.  An orange seed extract is given as a treatment for
malaria in Ecuador but it is known to cause respiratory depression and a
strong contraction of the spleen. 

	Pummelo in the Philippines and Southeast Asia, have decoctions of the
leaves, flowers, and rind are given for their sedative effect in cases
of epilepsy, chorea and convulsive coughing. The hot leaf decoction is
applied on swellings and ulcers. The fruit juice is taken as a
febrifuge. The seeds are employed against coughs, dyspepsia and lumbago.
Gum that exudes from declining trees is collected and taken as a cough
remedy in Brazil. 

Citrus Fruit Yields:

	Table 30 shows the juice equivalents for an individual citrus fruit as
well as the peel equivalent. For example one medium orange (154 g)
yields ¼ cup juice and 4 teaspoons of grated peel.

Table 30.  The Juice Yields of the Citrus Fruits and Other Portions Such
as the Peel Used for Food. 

Citrus Commodity	Juice Equivalents	Peel Equivalents

Citrus specialties	One medium tangerine = 109 g. = about ¼ cup juice.
Similar to orange.

Grapefruit	One medium grapefruit (308 g) = 2/3 cup juice.  Five – six
medium lemons = 1 cup juice.	One medium grapefruit = 3 - 4 teaspoons
grated peel.

Lemon	One medium lemon (58 g) = 3 tablespoons juice.  Five – six
medium lemons = 1 cup juice.	One medium lemon yields 3 tablespoons of
grated peel.

Lime	One medium lime (67 g) or 2 inch diameter = ¼ cup juice or 2
tablespoons of juice.

	Orange	One medium orange (154 g) yields ¼ cup juice.	One medium orange
= 4 teaspoons grated peel.



	USDA Marketing Standards for Citrus Fruits:

	The USDA Agricultural Marketing Service (USDA AMS) has established
standards for marketing many of the citrus fruits.  For citrus the
standards are based on size (diameter), color, skin texture, injury,
shape, juice content, and lack of diseases or insect damage.  Oranges
can vary in diameter from 2 6/16 to 5 1/16 inches, grapefruit from 3
5/16 to 5 9/16 inch.  There are also eight grades of orange juice that
includes: pasteurized orange juice, canned orange juice, orange juice
from concentrate, frozen concentrated orange juice, reduced acid frozen
concentrated orange juice, canned concentrated orange juice,
concentrated orange juice for manufacturing, and dehydrated orange
juice.  The orange juice standards include items on flavor, defects like
seeds, color and Brix.  There are also standards for grades of orange
marmalade that include sweet orange, bitter orange, and combination of
sweet and bitter oranges and are based on color, absence of defects,
uniformity of the gel, and flavor.  

AVAILABILITY AND STORAGE LIFE OF THE CITRUS FRUIT CROP GROUP MEMBERS IN
THE MARKETPLACE:

	Citrus fruits are widely available in the marketplace both from
domestic production and imports.  The available and peak production
periods for oranges, lemon, and grapefruit in the marketplace are shown
in Tables 31, 32, and 33, respectively.  The citrus varieties and
harvesting times for California (Table 34) and Florida (Table 35)
varieties are also discussed below as well as a description of the
citrus varieties.  Most citrus may be stored for periods of up to one to
two months and variation in the storage times for the citrus are in
Table 36.  Specific food uses for citrus fruits are discussed under the
Comparison of harvesting, raw agricultural commodity (RAC), edible
portions, and processed food item section of this report.  In most cases
based on U.S. production and imports citrus is now available all year
around.  

Table 31.  Availability of Oranges in the U.S. Marketplace (A =
Available, P = Peak). 

Location 	Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec

California	P	P	P	P	P	P	A	A	A	P	P	P

Florida	A	A	A	A	A	A



A	A	A

Texas	P	P	A	A	A



A	A



Australia





	A	A







Table 32.  Availability of Lemons in the U.S. Marketplace (A =
Available, P = Peak). 

Location 	Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec

Arizona	A	A	A	A	A	A



A	A	A

California	P	P	P	P	P	P	P	P	P	P	P	P

Chile





A	A





	Spain



	A	A	P	A







Table 33.  Availability of Grapefruit in the U.S. Marketplace (A =
Available, P = Peak). 

Location 	Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec

California	A	A	A	A	A	P	P	P	P	P	A	A

Florida	P	P	P	P	P	A

	A	P	P	P

Texas	P	P	P	A	A



A	P	P	P

Bahamas









A	A	A



Specific Citrus Variety Availability:

	In Florida, most oranges bloom in March-April and there is three main
production seasons.  Early varieties, such as ‘  HYPERLINK
"http://members.aol.com/citrusweb/varieties/hamlin.html"  Hamlin ’ and
‘  HYPERLINK "http://members.aol.com/citrusweb/varieties/parson.html" 
Parson Brown ’, reach maturity in October through January.  The
midseason varieties such as the ‘  HYPERLINK
"http://members.aol.com/citrusweb/varieties/pineapp.html"  Pineapple
Orange ’ reach maturity in December-February.  Late season varieties
such as the ‘  HYPERLINK
"http://members.aol.com/citrusweb/varieties/late.html"  Valencia ’
mature from February-June.  For harvesting citrus in California and
Florida see Tables 34 and 35, respectively. 

TABLE 34:  

Sunkist California Varietals Chart (  HYPERLINK
"http://www.sunkist.com/products/varietal_chart.asp" 
http://www.sunkist.com/products/varietal_chart.asp 

 

Table 35. Florida Citrus Harvesting Periods. (Adapted from Ferguson,
J.J. 2002.  Your Florida Dooryard Citrus Guide - Appendices, Definitions
and Glossary.  Univ FL. Florida Cooperative Extension Service, Institute
of Food and Agricultural Sciences, University of Florida. Document HS
891.  (http://edis.ifas.ufl.ed).

Citrus Variety	Oct. 	Nov. 	Dec. 	Jan. 	Feb. 	Mar. 	Apr. 	May 	Jun. 	Jul.
	Aug. 	Sept. 

Navel 	X	X	X	X









Ambersweet 	X	X	X	X









Hamlin 	X	X	X	X









Parson Brown 	X	X	X	X









Pineapple 

	X	X	X







	Sunstar 

	X	X	X	X







Midsweet



X	X	X







Gardner



X	X	X







Valencia 





X	X	X	X



	Duncan 

	X	X	X	X	X	X





Marsh 

X	X	X	X	X	X	X





Redblush (Ruby) 

X	X	X	X	X	X	X





Star Ruby 

	X	X	X	X	X	X





Minneola tangelo 

	X	X	X







	Orlando tangelo

X	X	X









Nova tangelo

X	X









	Robinson tangerine	X	X	X









	Sunburst tangerine

X	X









	Dancy  tangerine

	X	X









Murcott (Honey tangerine) 



X	X	X







Temple orange 



X	X	X







Osceola 	X	X











Fallglow 	X	X











Page mandarin 	X	X	X	X	X







	Owari (satsuma) 	X	X











Ponkan mandarin

	X	X









Tahiti (Persian) lime







	X	X	X	X

Key Lime (Mexican) 	X	X	X	X	X	X	X	X	X	X	X	X

Meyer lemon

X	X	X	X	X







Bearss lemon	X	X	X





	X	X	X

Calamondin 

X	X	X	X	X	X





	Nagami kumquat 

X	X	X	X	X	X





	Melwa kumquat 

X	X	X	X	X	X





	Limequat 

X	X	X	X	X







Midsweet 



X	X	X







Sunstar 

	X	X	X	X









Specific Information on Florida Citrus Fruit Varieties – Followup to
Table 35 (Adapted from J.J. Ferguson, 2002, Walleim, 1996 and Tucker,
1995).

Sweet Oranges (Representative for Crop Subgroup 10A):

The sweet oranges grown in Florida can be divided into three broad
seasonal categories: ‘Hamlin’, ‘Parson Brown’, ‘Ambersweet’,
and navels are considered early-season cultivars; ‘Pineapple orange’
is a mid-season cultivar; and ‘Valencia’ is a late-season cultivar. 

Early-Season Oranges are harvested October to January.

The ‘Hamlin’ orange has a high degree of cold tolerance especially
with early harvest before winter freezes.  Fruit yield is high and juice
has a light color.  The fruit stores well on the tree but is susceptible
to splitting and creasing and there are 0 – 6 seeds per fruit. 

The ‘Parson Brown’ orange is an early season orange that can be
harvested slightly earlier than ‘Hamlin’.  Its seediness and lower
fruit yields make it less desirable than ‘Hamlin’ for fresh fruit. 
There are 0 - 30 seeds per fruit. 

The ‘Ambersweet’ orange is moderately cold hardy.  The fruit can
usually be harvested prior to damaging freezes.  Fruit resembles navel
orange, peels easily, has good fruit and juice color at maturity, but
varies greatly in seediness.  This is a newer cultivar; so many
questions remain about fruit production and fruit quality.  This one is
a very good early-season orange cultivar for either fresh fruit and/or
juice.  There are 0 - 30 seeds per fruit. 

	The ‘Navel’ orange is considered an early season orange and is
harvested October to January.  Navels differ from other oranges by
having a rudimentary secondary fruit embedded at the blossom end of the
fruit.  Premature yellowing and rot of this secondary fruit often
results in premature fruit drop.  The fruit peels relatively easily and
sections well.  If juiced, drink within several hours before a bitter
flavor develops.  It tends to require more precise irrigation and
nutrition management.  Two periods of fruit drop, early- and
late-summer, account for 15 - 20 percent of the crop in some years. 
‘Cara Cara navel’ is used for salads because of its near-crimson
flesh.  There are 0 - 6 seeds per fruit. 

Mid-Season Oranges are generally harvested December – March.

				The ‘Pineapple orange’ is harvested December to February.  This
leading mid-season cultivar has good external color and internal quality
but is the least cold hardy of orange varieties.  It is subject to
alternate bearing, pre-harvest fruit drop during heavy crop years,
creasing and pitting.  There are 15 – 25 seeds per fruit. 

The ‘Sunstar’ orange is harvested December to March.  This variety
has slightly darker juice color than ‘Hamlin ‘and about as much
fruit.  It is more cold hardy and subject to less pre-harvest fruit drop
than ‘Pineapple’ orange.  It ripens about the same time as
‘Pineapple’. 

The ‘Midsweet’ orange is harvested January to March.  ‘Midsweet’
ripens later that ‘Pineapple’ and holds well on the tree. Fruit
yield and quality are about the same as ‘Hamlin’ but juice color is
deeper. 

The ‘Gardner’ orange is harvested January to March.  This midseason
orange ripens around February 1, about the same time as ‘Midsweet’. 
‘Gardner’ is about as cold hardy as ‘Sunstar’ and
‘Midsweet’.  

Late-Season Oranges: 

	The ‘Valencia’ orange is the main late season orange and is
harvested March to June.  This cultivar carries two crops on the tree
after bloom, the current season’s crop and the previous season's crop
that takes about 15 months to mature.  With its excellent internal fruit
quality and juice color, the ‘Valencia’ is the most important sweet
orange variety.  The tree tends towards alternate bearing.  Fruit stores
well on the tree and may regreen late in the season.  ‘Valencia’
orange has superior peel and flesh color.  There are 0 – 6 seeds per
fruit. 

Grapefruit (Representative for Crop Subgroup 10C):

Two basic types of grapefruit are grown in Florida, the white-fleshed
(‘Marsh’ and ‘Duncan’) and the pink-fleshed or colored
grapefruit (‘Redblush’, ‘Thompson’, ‘Flame’).

The ‘Duncan’ grapefruit is harvested from December to May.  It
produces seedy, high quality fresh fruit with pale, yellow flesh.  This
grapefruit is popular for using the sectioning in deserts.  There are 30
- 70 seeds per fruit. 

The ‘Marsh’ grapefruit is harvested from November to May.  This
seedless fruit with pale yellow flesh and large, has a open cavity in
center, and is used commercially for juice.  There are 0 - 6 seeds per
fruit. 

	The ‘Redblush’ grapefruit is also harvested from November to May. 
It is a widely grown ruby red grapefruit used for juice and cocktail
products.  The peel is a pink blush and the flesh pink to pale red. 
There are 0 - 6 seeds per fruit. 

The ‘Star Ruby’ grapefruit is harvested from December to May.  Peel
has a dark-pink blush; flesh is deep red with a smooth peel.  These
trees are less cold hardy than other grapefruit cultivars and more
susceptible to foot rot.  

Other grapefruit cultivars include ‘Thompson’, ‘Ray Ruby’,
‘Flame’, and ‘Rio Red’. Seeds: and they contain 0 - 6 seeds per
fruit. 

Tangerine or Mandarin and Mandarin Type Fruits (Representative for Crop
Subgroup 10A):

Tangerines or mandarins include fruit of small to medium-size; loose
rind and fruit sections; with a distinctive flavor, color and aroma; and
excellent eating out-of-hand qualities.  Trees are usually very cold
tolerant.  The peel on some mandarins tears easily, so harvesting is
done by cutting the stem with pruning shears.  Seed numbers generally
vary with the degree of cross-pollination. 

‘Minneola’ tangelo is harvested from December to February.  This
fruit has a characteristic flavor that often exhibits a prominent neck
at the stem end.  Fruit production is enhanced by cross-pollination. 
Trees are extremely cold hardy, but highly susceptible to Alternaria
brown spot.  There are 7 - 12 seeds per fruit. 

	‘Orlando’ tangelo is harvested from November to January.  This
early-season cultivar produces a large, cold-hardy tree with cup-shaped
leaves.  Trees must be fertilized more heavily and frequently than most
other cultivars, especially with nitrogen, as foliage tends to turn
yellow in the fall and late winter.  It bears fruit within 3 - 4 years
as a seedling tree, and is moderately susceptible to Alternaria brown
spot.  There are 0 - 35 seeds per fruit. 

	The ‘Robinson’ tangerine is harvested from October to December. 
Cross-pollination required for this early tangerine of excellent eating
quality.  Fruit tends to dry-out early on vigorous rootstocks, is
thin-skinned, and susceptible to splitting.  It is one of the more
cold-hardy cultivars, but susceptible to twig and limb dieback.  There
are 1 - 20 seeds per fruit.

	‘Sunburst’ tangerine is harvested from November to December. 
Cross-pollination required.  Foliage and twigs are highly susceptible to
environmental stress and rust mite damage.  This thin-skinned fruit is
also susceptible to splitting.  There are 1 - 20 seeds per fruit.  

	‘Murcott’ or ‘Honey’ tangerine is harvested from January to
March.  It has excellent eating-quality but heavy alternate bearing
sometimes results in limb breakage and tree collapse.  Trees are
normally cold hardy, but highly susceptible to cold damage when heavily
laden with fruit, which is also susceptible to scab.  The fruit is borne
on the outside canopy, resulting in susceptibility to wind scaring and
sunburn.  There are 10 - 20 seeds per fruit.

The ‘Dancy’ tangerine is harvested from December to January.  It
produces large crops of small fruit, though highly susceptible to
Alternaria brown spot.  Limb breakage may also occur with heavy crops. 
The fruit is excellent in quality and peels so easily it must be hand
clipped to harvest.  There are 6 – 20 seeds per fruit. 

	The ‘Temple’ orange is harvested from January to March.  It is an
excellent eating-quality fruit with a pebbly rind that is easily peeled.
 Mature fresh fruit and juice are of superior flavor and color.  The
trees are very sensitive to citrus scab, cold temperatures and aphids. 
There are 15 - 20 seeds per fruit.

The ‘Osceola’ is a citrus hybrid that is harvested from October to
November.  Cross-pollination is required to produce this small, highly
colored but seedy fruit.  The tree is relatively cold hardy, but
susceptible to scab.  Fruit is also clipped to harvest.  There are 15 -
25 seeds per fruit. 

	‘Fallglow’ is a citrus hybrid that is harvested from October to
November.  The fruit is juicy, may have a tart taste, and are usually
larger than other citrus hybrids.  The tree is not as cold hardy as most
citrus hybrids and is highly susceptible to aphids.  There are 20 - 25
seeds per fruit.

	‘Page’ mandarin is harvested from October to February.  It bears
many small fruit of excellent eating quality.  The tree is relatively
cold hardy, but susceptible to scab.  There are 0 - 25 seeds per fruit.

	The ‘Owari’ mandarin is harvested from September to November.  The
trees have a characteristic, open-growth habit with less foliage than
other cultivars, and perform well on trifoliate orange rootstock.  It
produces its best-quality fruit in northern areas of Florida.  Fruit
achieves excellent eating quality before good external color appears,
but does not store well on the tree.  It is also clipped at harvest. 
There are 0 - 6 seeds per fruit.

The Acid Citrus Fruit Types (Representative for Crop Subgroup 10B):

	This acid citrus fruit includes lemons, limes and citrons.  They
usually bloom more frequently than other cultivars and are highly
cold-sensitive. 

	The ’Tahiti’ or ‘Persian’ lime is harvested from June to
September.  These thorny trees are highly susceptible to cold injury,
limiting their culture to southern Florida.  Fruit is large, acid, and
harvested while green.  Maturity is based on size and juice content
since fruit is pale yellow when fully mature.  There are 0 – 1 seeds
per fruit.

	The ‘Key’ or ‘Mexican’ lime is harvested year around.  The
small fruit are prized for the lime flavor they give pies.  Juice is
also used as condiment.  They are susceptible to the cold, so these
trees can be grown outdoors only in south Florida, and should be
container-grown and moved inside during cold weather in other areas. 
Key lime will produce flowers repeatedly, so fruit in various stages of
development are found on the tree at the same time.  There are 3 - 8
seeds per fruit.

	The ‘Meyer’ lemon is harvested from November to March.  This
variety's cold-hardiness makes it a popular selection for dooryard
plantings.  It has a low-spreading growth habit with few thorns.  The
fruit are relatively large with high juice content, a smooth skin, and
lower acid levels than other lemon varieties.  There are 0 - 10 seeds
per fruit.

The ‘Bearss’ lemon is harvested from July to December.  Trees are
very vigorous, thorny, and sensitive to cold.  Continuous growth makes
it difficult to control tree size.  There are 1 – 6 seeds per fruit. 

Other Citrus Fruits:

	The Calamondin is harvested from November to April.  This acid fruit
flavors drinks, marmalades and jellies.  Popular in landscapes and
ornamental containers, rooted cuttings of this cultivar are also widely
marketed as "miniature oranges" for use as a winter houseplant.  While
rooted cuttings grow like shrubs, budded trees can reach 15 - 20 feet
and are cold-hardy.  There are 3 - 5 seeds per fruit. 

		The ‘Nagami’ kumquat is harvested from November to April.  This
oblong or egg-shaped fruit has an acid taste and bright-orange color. 
There are 0 - 3 seeds per fruit. 

The ‘Meiwa’ kumquat is harvested from November to April.  The peel
and pulp of these large, round fruit have a pleasant spicy-sweet taste,
and are used for preserves and candied fruit.  The tree is compact and
foliage is dark green.  Trees are used in home and commercial
landscaping and are quite cold-hardy.  There are 1 - 6 seeds per fruit

The Limequat is harvested from November to March.  The hybrids of
limequat are ‘Eustis’, ‘Lakeland’, and ‘Tavares’, hybrids of
kumquats and the ‘West Indian’ or key lime, all resemble the key
lime in size, form and composition and are commonly substituted for key
lime.  ‘Eustis’ and ‘Lakeland’ kumquats are similar in color to
the key lime where as the ‘Tavares’ limequat has more orange color. 
‘Eustis’ and ‘Lakeland’ are sister hybrids of the ‘West
Indian’ or key lime and the round or ‘Meiwa’ kumquat. 
‘Tavares’ is a hybrid of key lime with the oval or ‘Nagami’
kumquat.  All limequats are more cold resistant than key limes but less
cold resistant than kumquats.  There are few to many seeds in a
limequat. 

Storage Life of Citrus Fruits:

	Most citrus may be stored for periods of up to one to two months at
temperatures ranging from 32 - 40° F.  Chilling injury is common in
grapefruit, lemons, and limes when stored below 50°F, but rare in
oranges and tangerines.  A unique aspect of citrus is the ability to
store fruit on the tree.  Fruit may reach minimum maturity standards in
early winter, but since they are nonclimacteric, they ripen slowly and
will not soften or abscise for periods up to several months. 

	In general citrus fruits have a relatively long storage time for the
fresh marketplace (See Table 36).  The lemon has the longest storage
life at 4 – 4 weeks and the tangerine the shortest at 2 – 4 weeks. 

Table 36. Approximate Storage Life of Citrus Fruits in Commercial
Storage (Adapted Hardenburg, et al., 1986).

Commodity	Approximate Storage Life With Proper Storage Temperatures

Blood orange	3 – 8 weeks

Calamondin	2 weeks

Grapefruit	6 – 8 weeks

Jaffa orange	8 – 12 weeks

Kumquat	2 – 4 weeks

Lemon	4 - 24 weeks

Lime	2 – 8 weeks

Orange – CA and AZ	3 – 8 weeks

Orange – FL and TX	8 – 12 weeks

Tangerine	2 – 4 weeks

Uniq fruit	2 – 3 weeks



CHANGES TO EPA DATABASES NEEDED FROM REVISIONS TO THE CITRUS FRUIT CROP
GROUP:

The revisions to the amended Citrus Fruit Crop Group 10 will affect the
need to update many Risk Assessment Models, Residue Chemistry
Guidelines, OPP databases, and/or HED Standard Operating Procedures
(SOP).

The affected EPA databases may include the following:

(1) Risk Assessment Models - The terminology in the Food Exposure
Modules of our current Risk assessment Models from DEEM-FCID, Lifeline,
and Cares will need to be updated to reflect new terminology and the new
Crop Group terminology.

	(2) EPA Residue Chemistry Test Guidelines (OPPTS 860.1000, Background),
Table 1 Raw Agricultural and Processed Commodities and Feedstuffs
Derived from Crops and EPA Residue Chemistry Test Guidelines (OPPTS
860.1000, Background), EPA Residue Chemistry Test Guidelines (OPPTS
860.1500, Crop Field Trials), Table 5 Suggested Distribution of Field
Trials by Region for Crops Requiring > 3 trials and Table 6 Regional
Distribution of Crop Production. 

	Any differences between the EPA and NAFTA Crop Production Regions after
the NAFTA Regions are updated will be addressed by the ICCGR Workgroup
or by the EPA HED ChemSAC.  The EPA Residue Chemistry Test Guidelines
(OPPTS 860.1500, Crop Field Trials) Table 5 Suggested Distribution of
Field Trials by Region for Crops Requiring >3 trials and Table 6
Regional Distribution of Crop Production will be updated to reflect more
recent crop production information.   There is no conflict with Canada.

	(3) Health Effects Division Standard Operating Procedures:  HED SOP
99.3 -  SEQ CHAPTER \h \r 1 – “Translation of Monitoring Data”
issued March 26, 1999.  This policy provides guidance on translating
pesticide monitoring data from one commodity to other similar
commodities.  Most of the monitoring data is from the USDA Pesticide
Data Program (PDP) or the Food and Drug Administration (FDA).  The
policy is based on the crop groupings in the 40 CFR 180.41.   

There is an entry for oranges in which the residue data can be
translated to all the members of the Citrus Fruit Group 10.  USDA PDP
peels the oranges before they analyze them for pesticide residues.  The
policy does not have to be updated at this time, since it will be
applicable to the whole crop group.

	(4) HED SOP 99.6 -   SEQ CHAPTER \h \r 1  “Classification of Food
Forms with Respect to Level of Blending” issued August 20, 1999.  This
SOP provides rationale and guidance to HED on revised criteria for
inputting residue values and pesticide usage information into acute
dietary exposure and risk assessments based on commodities.  These
revisions permit the Agency to more fully utilize data generated by the
USDA Pesticide Data Program. 

	Some of the Citrus Fruit Crop Group members are included in the HED SOP
99.6.  See Table 36 below.  Other members not in the original SOP will
need to be added to the HED SOP 99.6.  All of the oils are considered
refined and blended, while the seeds can be uncooked, cooked, baked, or
boiled.

TABLE 37. Classification of Food Forms with Respect to Level of Blending
for the Citrus Fruit Crop Group. (HED SOP 99.6, April 20, 1999). 

COMMODITY	FOOD FORM	CLASSIFICATION

Citron citrus	13-- Baked 	PB - Partially blended

Citron citrus 	14 – Boiled 	PB - Partially blended

Grapefruit - peel	11 - Uncooked	PB - Partially blended

Grapefruit - juice	11 - Uncooked	PB - Partially blended

Grapefruit - juice	31 – Canned: NFS	PB - Partially blended

Grapefruit – juice - concentrate	41 – Frozen: NFS	PB - Partially
blended

Grapefruit – peeled fruit	11 - Uncooked	NB – Not blended

Grapefruit – peeled fruit	12 – Cooked: NFS	NB – Not blended

Grapefruit – peeled fruit	31 – Canned: NFS	PB - Partially blended

Lemon-juice	11 - Uncooked	PB - Partially blended

Lemon-juice	12 – Cooked: NFS	PB - Partially blended

Lemon-juice	13 - Baked	PB - Partially blended

Lemon-juice	14 – Boiled	PB - Partially blended

Lemon-juice	15 - Fried	PB - Partially blended

Lemon-juice	31 – Canned: NFS	PB - Partially blended

Lemon-juice	32 – Canned: Cooked:NFS	PB - Partially blended

Lemon-juice	34 – Canned: Boiled	PB - Partially blended

Lemon-juice	41 – Frozen: NFS	PB - Partially blended

Lemon-juice	41 – Frozen: Cooked	PB - Partially blended

Lemon juice - concentrate	12 – Cooked: NFS	PB - Partially blended

Lemon juice - concentrate	13-- Baked	PB - Partially blended

Lemon juice - concentrate	14 – Boiled	PB - Partially blended

Lemon juice - concentrate	31 – Canned: NFS	PB - Partially blended

Lemon juice - concentrate	34 – Canned: Boiled	PB - Partially blended

Lemon juice - concentrate	41 – Frozen: NFS	PB - Partially blended

Lemon - peel 	11 - Uncooked	PB - Partially blended

Lemon - peel	13-- Baked	PB - Partially blended

Lemon - peel	14 – Boiled	PB - Partially blended

Lemon - peel	31 – Canned: NFS	PB - Partially blended

Lemon - peel	34 – Canned: Boiled	PB - Partially blended

Lemon - peel	41 – Frozen: NFS	PB - Partially blended

Lemon – peeled fruit	11 - Uncooked	NB – Not blended

Lemon – peeled fruit	12 – Cooked: NFS	NB – Not blended

Lemon – peeled fruit	31 – Canned: NFS	NB – Not blended

Lime - juice	11 - Uncooked	PB - Partially blended

Lime - juice	31 – Canned: NFS	PB - Partially blended

Lime - juice	32 – Canned: Cooked:NFS	PB - Partially blended

Lime - juice	34 – Canned: Boiled	PB - Partially blended

Lime - juice	41 – Frozen: NFS	PB - Partially blended

Lime - juice	12 – Cooked: NFS	PB - Partially blended

Lime - juice	41 – Frozen: NFS	PB - Partially blended

Lime – juice - concentrate	12 – Cooked: NFS	PB - Partially blended

Lime – juice - concentrate	41 – Frozen: NFS	PB - Partially blended

Lime - peel	13-- Baked	PB - Partially blended 

Lime - peel	14 – Boiled	PB - Partially blended

Lime peeled fruit	11 - Uncooked	PB - Partially blended

Orange -juice	11 - Uncooked	PB - Partially blended

Orange -juice	12 – Cooked: NFS	PB - Partially blended

Orange -juice	31 – Canned: NFS	PB - Partially blended

Orange -juice	41 – Frozen: NFS	PB - Partially blended

Orange – juice - concentrate	11 - Uncooked	PB - Partially blended

Orange – juice - concentrate	12 – Cooked: NFS	PB - Partially blended

Orange – juice - concentrate	13-- Baked	PB - Partially blended

Orange – juice - concentrate	14 – Boiled	PB - Partially blended

Orange – juice - concentrate	31 – Canned: NFS	PB - Partially blended

Orange – juice - concentrate	41 – Frozen: NFS	PB - Partially blended

Orange – juice - concentrate	42 – Frozen: Cooked	PB - Partially
blended

Orange - peel	11 - Uncooked	PB - Partially blended

Orange - peel	12 – Cooked: NFS	PB - Partially blended

Orange - peel	31 – Canned: NFS	PB - Partially blended

Orange - peel	41 – Frozen: NFS	PB - Partially blended

Orange – peeled fruit	11 - Uncooked	NB – Not blended

Orange – peeled fruit	12 – Cooked: NFS	NB – Not blended

Orange – peeled fruit	31 – Canned: NFS	PB - Partially blended 

Tangelo	11 - Uncooked	NB – Not blended

Tangerine	11 - Uncooked	NB – Not blended

Tangerine	31 – Canned: NFS	PB - Partially blended

Tangerine	41 – Frozen: NFS	PB - Partially blended

Tangerine - juice	11 - Uncooked	PB - Partially blended

Tangerine - juice	31 – Canned: NFS	PB - Partially blended

Tangerine - juice	41 – Frozen: NFS	PB - Partially blended

Tangerine – juice - concentrate	Tangerine – juice - concentrate 	PB
- Partially blended



(5) HED SOP 2000.1 – “  SEQ CHAPTER \h \r 1 Guidance for Translation
of Field Trial Data from Representative Commodities in the Crop Group
Regulation to Other Commodities in Each Crop Group/Subgroup” issued
September 12, 2000.

There is no guidance in the SOP for the new Citrus Fruit Crop Subgroups,
so the following guidance for translation of the representative
commodities to other members of the group/subgroups will be provided
below:

Current Crop Group 10:  Citrus Fruits

	Representative Commodities:  Sweet orange, lemon, and grapefruit

CROP GROUP COMMODITY		REPRESENTATIVE COMMODITY

     Calamondin				Sweet orange

     Citrus citron				Sweet orange

     Citrus hybrids				Sweet orange

     Grapefruit					Grapefruit

     Kumquat					Sweet orange

     Lemon					Lemon

     Lime					Lemon

     Orange, sour				Sweet orange

     Orange, sweet				Sweet orange

     Pummelo					Grapefruit

     Satsuma mandarin				Sweet orange

     Tangerine					Sweet orange

____________________________________________________________________

Proposed Crop Group 10-07:  Citrus Fruits

Representative Commodities:  Orange or tangerine*, lemon or lime, and
grapefruit

CROP GROUP COMMODITY		REPRESENTATIVE COMMODITY

     Australian desert lime			Lemon or lime

     Australian finger lime			Lemon or lime

     Australian round lime			Lemon or lime

     Brown River finger lime			Lemon or lime

     Calamondin				Orange

     Citron					Orange 

     Citrus hybrids				Orange 

     Grapefruit					Grapefruit

     Japanese summer grapefruit		Grapefruit

     Kumquat					Lemon or lime

     Lemon					Lemon

     Lime					Lime or Lemon 

     Mediterranean mandarin			Tangerine

     Mount white lime				Lemon or lime

     New Guinea wild lime			Lemon or lime

     Orange, sour				Orange

     Orange, sweet				Orange

     Pummelo					Grapefruit

     Russell River lime				Lemon or lime

     Satsuma mandarin				Tangerine or orange

     Sweet lime					Lime or Lemon

     Tachibana orange				Orange

     Tahiti lime					Lime or lemon

     Tangelo					Orange or tangerine or grapefruit

     Tangerine					Tangerine

     Tangor					Orange or tangerine

     Trifoliate orange				Orange

     Uniq fruit					Grapefruit

__________________________________________________________________

	The proposed new translations of field trials from the representative
commodities to other commodities in the Orange subgroup 10-07-A would be
as follows:

Proposed Crop Subgroup 10-07A: Orange subgroup

Representative Commodity:  Orange or tangerine/mandarin

CROP SUBGROUP COMMODITY		REPRESENTATIVE COMMODITY

     Calamondin				Orange

     Citrron					Orange 

     Citrus hybrids				Orange 

     Mediterranean mandarin			Tangerine

     Orange, sour				Orange

     Orange, sweet				Orange

     Satsuma mandarin				Tangerine

     Tachibana orange				Orange

     Tangelo					Orange or tangerine

     Tangerine					Tangerine

     Tangor					Orange or tangerine

     Trifoliate orange				Orange

_________________________________________________________________

	The proposed new translations of field trials from the representative
commodities to other commodities in the Lemon/lime subgroup 10-07-B
would be as follows:

Proposed Crop Subgroup 10-07B:  Lemon/Lime subgroup

Representative Commodity:  Lemon or Lime

CROP SUBGROUP COMMODITY		REPRESENTATIVE COMMODITY

      Australian desert lime					Lemon or lime

      Australian finger lime					Lemon or lime

      Australian round lime					Lemon or lime

      Brown River finger lime					Lemon or lime

      Kumquat							Lemon or lime

      Lemon							Lemon

      Lime							Lime

      Lime, sweet						Lemon or lime

      Mount white lime						Lemon or lime

      New Guinea wild lime					Lemon or lime

      Russell River lime						Lemon or lime

      Tahiti lime							Lime or lemon

________________________________________________________________________

	The proposed new translations of field trials from the representative
commodities to other commodities in the Grapefruit subgroup 10-07C would
be as follows:

Proposed Crop Subgroup 10-07C:  Grapefruit subgroup

Representative Commodity:  Grapefruit

CROP SUBGROUP COMMODITY		REPRESENTATIVE COMMODITY

      Grapefruit					Grapefruit

      Japanese summer grapefruit		Grapefruit

      Pummelo					Grapefruit

      Tangelo					Grapefruit

      Uniq fruit					Grapefruit

________________________________________________________________________

(6) HED Dry Matter Database will be updated to add the Table below:

Table 38. Health Effects Division Dry Matter and Seeding Rate Database. 


Citrus Fruit Crop Group.  Prepared by Dr’s. NG and B. A. Schneider. 
June 2007.

Commodity	% Dry Matter

Calamondin	10.2

Citrus, dried pulp	87.0, 91.0

Citrus, juice	12.0

Citrus, molasses	67.0

Citrus, oil	0.0

Grapefruit, white	19.5

Grapefruit, pink	19.1

Grapefruit, juice	10.0, 11.8

Lemon	7.9, 11.0, 13.6, 13.7

Lemon, juice	9.0, 19.0

Lemon, peel	18.3, 18.4

Lime	10.3, 10.7, 11.8, 12.0

Lime, juice	9.7, 10.0

Orange	13.0, 13.9, 17.7

Orange, juice	11.7, 12.0

Orange, naval	13.0

Orange, peel	27.5, 28.0

Orange, Valencia	13.8

Pummelo	10.9, 11.0

Tangerine	12.0, 12.4, 13.0

Tangerine, juice	11.1, 13.0



Commodity Definitions:

COMMODITY DEFINITIONS [(40 CFR ( 180.1(h)]:

	There are currently two commodity definitions for Citrus fruits and
tangerines and four other proposed for grapefruit, lemon, lime, and
orange that need to be discussed. 

Current 40 CFR ( 180.1(g):

Tolerances and exemptions established for pesticide chemicals in or on
the general category of raw agricultural commodities listed in column A
apply to the corresponding specific raw agricultural commodities listed
in column B. However, a tolerance or exemption for a specific commodity
in column B does not apply to the general category in column A.

      A                                                                 
   B
--------------------------------------------------------------------

Current Citrus fruits Commodity Definition:

Citrus fruits..................................Grapefruit, lemons,
limes, oranges, tangelos, tangerines, citrus citron, kumquats and
hybrids of these.  

Current Tangerines Commodity Definition:

Tangerines..................................Tangerines (mandarins or
mandarin oranges), tangelos, tangors, and other hybrids of tangerines
with other fruits.  

Proposed Tangerine Commodity Definition:

Tangerine..................................Tangerine (mandarin or
mandarin orange), clementine, Mediterranean mandarin, Satsuma mandarin,
tangelo, tangor, and cultivars, varieties, or hybrids of tangerines with
other fruits.  

Proposed Commodity Definitions for Grapefruit, Lemon, Lime and Orange.

Grapefruit..................................Grapefruit, pummelo,
shaddock, tangelo, Uniq fruit, and cultivars, varieties, or hybrids of
grapefruit with other fruits. 

Proposed Commodity Definitions for Lemon:

Lemon..................................Lemon, Australian finger lime,
Australian round lime, Brown River finger lime, calamondin, kumquats,
lime, Mount white lime, New Guinea wild lime, Russell River lime, sweet
lime, Tahiti lime, and varieties and/or hybrids of these lemons with
other fruits. 

Proposed Commodity Definitions for Lime:

Lime..................................Lime, Australian desert lime,
Australian finger lime, Australian round lime, Brown River finger lime,
calamondin, kumquats, lemon, Mount White-lime, New Guinea wild lime,
Russell River lime, sweet lime, Tahiti lime, and varieties and/or
hybrids of these limes with other fruits. 

Proposed Commodity Definitions for Orange:

Orange.................................Orange, Calamondin, Citrus
citron, Mediterranean mandarin, Satsuma mandarin, Sour oranges, Sweet
oranges, Tachibana orange, Tangerine (Mandarin), Tangor, Trifoliate
orange, and varieties and/or hybrids of these. 

HED Recommendations on Commodity Definitions:

	I recommend ChemSAC reject the established and proposed updated
commodity definition for citrus fruits.  It is essentially a repeat of
the commodities in the Citrus fruit group 10, and while it may be useful
for labeling citrus fruits is no longer a tolerance term, because we
have an expanded citrus fruit group and several other commodity
definitions such as tangerine are more specific to certain citrus.

	I recommend updating the tangerine commodity definition as follows:

Tangerine..................................Tangerine (mandarin or
mandarin orange), clementine, Mediterranean mandarin, Satsuma mandarin,
tangelo, tangor, and cultivars, varieties, and/or hybrids of tangerines
with other fruits.  

	

This will help in clarifying what other citrus fruits a tangerine will
cover.  

Grapefruit..................................Grapefruit, Japanese summer
grapefruit, pummelo, shaddock, tangelo, Uniq fruit, and cultivars,
varieties, and/or hybrids of grapefruit with other fruits. 

	This will also clarify what commodities are covered by grapefruit
tolerances and follows the EPA Commodity Reviewer’s Guide approved by
ChemSAC, 2006.  The inclusion of cultivars, varieties and hybrids will
leave no doubt which specific related varieties are covered. 

	I recommend establishing a new commodity definition for lemon as
follows:

Lemon..................................Lemon, lime, and cultivars,
varieties, and/or hybrids of lemon with other fruits. 

	This commodity definition is mainly to show lemons also can cover
limes.  The list of many of the limes is not necessary for lemon and
they will be included in the lime commodity definition. 

	I recommend establishing a new commodity definition for lime as
follows:

Lime..................................Lime, Australian desert lime,
Australian finger lime, Australian round lime, Brown River finger lime,
lemon, Mount White lime, New Guinea wild lime, Russell River lime, Sweet
lime, Tahiti lime, and cultivars, varieties and/or hybrids of these
limes with other fruits. 

	I recommend establishing a new commodity definition for orange as
follows:

Orange.................................Orange, sweet orange, sour
orange, calamondin, tachibana orange, tangelo, trifoliate orange, and
cultivars, varieties and/or hybrids of these oranges with other fruits. 

	I recommend establishing a new commodity definition for grapefruit as
follows:

TOLERANCE EXPRESSION GUIDANCE:

	Until the Federal Register Notice is issued revising the Crop Group
Regulation to establish the amended Citrus Fruit Crop Group 10 with
three Crop subgroups the commodities approved for the crop group and
subgroups will have to be listed as separate commodities at the same
tolerance level.  This also applied to the new Crop subgroups, the
individual commodities will have to be listed separately with each at
the same tolerance level.  When ChemSAC approves the Citrus fruit crop
group 10, the Risk Integration, Minor Use, and Emergency Response Branch
(RIMUERB) of the Registration Division can immediately implement the new
Crop Group and Crop Subgroups with new tolerance expressions located in
the Section F submissions.  The seven tolerance expression examples will
provide an expedited way to establish tolerances in or on citrus fruit
crops, especially for new reduced risk pesticides, without requiring
additional residue data for all the crops noted.  This will create a
practice in the United States which is already formalized in Canada and
promote international harmonization.  Several tolerance expression
examples for guidance purposes for use by RIMUERB and HED reviewers will
be listed below: 

Example 1.  What is the tolerance expression for the amended Citrus
Fruit Crop Group 10?

Answer to Example 1:

The tolerance expression for the amended Citrus Fruit Crop Group 10 will
be “Fruit, citrus, group 10.”

Example 2.  What is the correct Section F tolerance expression for the
three new Citrus Fruit  Subgroups?

Answer to Example 2: 

The tolerance expression for the three New Citrus Fruit Crop Subgroups
is as follows: 

Name of Crop Subgroup	Tolerance Expression for the Crop Subgroup

Orange subgroup 10A	Orange subgroup 10–07A

Lemon/Lime  subgroup 10B	Lemon/Lime subgroup 10–07B

Grapefruit subgroup 10C	Grapefruit subgroup 10–07C



Example 3:  How will the Crop group and subgroups appear in the Federal
Register for the proposed crop group regulation [40CFR 180.41(c)]?  This
example is for the Field and External Affairs Division (FEAD) use in
preparing the new Federal Register Regulation.  The example follows the
same format as the current Crop Grouping Regulation Federal Register
Notice (FR 60, No.95, 5/17/95, 26626-26643) and the Proposed Expansion
of the Crop Groups (FR 72, No. 99, 5/23/07, 28920-228930).

Answer to Example 3:

“Crop Group 10-07: Citrus Fruit Crop Group”.

Representative commodities.  Orange or tangerine, lemon or lime, and
Grapefruit 

Commodities	Related crop subgroups

Australian desert lime, Eremocitrus glauca (Lindl.) Swingle	10-07B

Australian finger lime, Microcitrus australasica (F. Muell.) Swingle
10-07B

Australian round lime, Microcitrus australis (A. Cunn. ex Mudie) Swingle
10-07B

Brown River finger lime, Microcitrus papuana Winters	10-07B

Calamondin, Citrus madurensis Lour.	10-07A

Citron, Citrus medica L	10-07A

Citrus hybrids, Citrus spp. and Fortunella spp.	10-07A

Grapefruit, Citrus x paradisi Macfad.	10-07C

Japanese summer grapefruit, Citrus natsudaidai Hayata	10-07C

Kumquat, Fortunella spp.	10-07B

Lemon, Citrus limon (L.) Burm. f.	10-07B

Lime, Citrus aurantiifolia (Christm.) Swingle	10-07B

Mediterranean Mandarin, Citrus nobilis Loureiro var. deliciosa Swingle
10-07A

Mount White lime, Microcitrus garrowayae (F. M. Bailey) Swingle	10-07B

New Guinea wild lime, Microcitrus warburgiana (F. M. Bailey) Tanaka
10-07B

Orange, sour, Citrus aurantium L.	10-07A

Orange, sweet, Citrus sinensis (L.) Osbeck  	10-07A

Pummelo, Citrus maxima (Burm.) Merr.	10-07C

Russell River lime, Microcitrus inodora (F. M. Bailey) Swingle	10-07B

Satsuma mandarin, Citrus unshiu Marcow.	10-07A

Sweet lime, Citrus limetta Risso	10-07B

Tachibana orange, Citrus tachibana (Makino) Tanaka	10-07A

Tahiti Lime, Citrus latifolia Tan.	10-07B

Tangelo, Citrus x tangelo J.W. Ingram & H.E. Moore	10-07A, 10-07C

Tangerine (Mandarin), Citrus reticulata Blanco	10-07A

Tangor, Citrus reticulata × Citrus sinensis	10-07A

Trifoliate orange, Poncirus trifoliata (L.) Raf.	10-07A

Uniq fruit Citrus aurantium Tangelo group	10-07C

Varieties, cultivars and/or hybrids of these

	

Table. The following Table 2 identifies the crop subgroups for Crop
Group 10, specifies the representative commodities for each subgroup and
lists all the commodities included in each subgroup.

TABLE 2 -Crop Group 10: Subgroup Listing

Representative commodities	Commodities

Subgroup 10-07A:  Orange subgroup.

Orange or tangerine/mandarin.

	Calamondin; Citron; Citrus hybrids; Mediterranean Mandarin; Orange,
sour; Orange, sweet; Satsuma mandarin; Tachibana orange; Tangerine
(Mandarin); Tangelo, Tangor; Trifoliate orange; varieties, cultivars
and/or hybrids of these. 

Subgroup 10-07B.  Lemon/lime subgroup.

Lemon or lime.	Australian desert lime; Australian finger-lime;
Australian round lime; Brown River finger lime; Kumquat; Lemon; Lime;
Mount White. Lime; New Guinea wild lime; Russell River Lime; Sweet lime,
Tahiti Lime; varieties, cultivars and/or hybrids of these.

Subgroup 10-07C: Grapefruit subgroup.

Grapefruit 	Grapefruit; Japanese summer grapefruit; Pummelo; Tangelo;
Uniq fruit; varieties, cultivars and/or hybrids of these.



Example 4:  How will I express the tolerances on an interim basis until
the Federal Register Notice is final for the Citrus fruit group 10-07,
for example at a tolerance level of 1.5 ppm?  This example will be
useful for the Registration Division (RD) and Health Effects Division
(HED) to prepare tolerance tables.  All the new proposed commodities
will have to be listed separately from the crop group tolerance and at
the same level as the crop group.

Answer to Example 4:

Commodity	Parts per million (ppm)

Calamondin	1.5

Citron	1.5

Citrus hybrids	1.5

Grapefruit	1.5

Grapefruit, Japanese summer	1.5

Kumquat	1.5

Lemon	1.5

Lime	1.5

Lime, Australian desert	1.5

Lime, Australian finger	1.5

Lime, Australian round	1.5

Lime, Brown River finger	1.5

Lime, Mount white	1.5

Lime, New Guinea wild	1.5

Lime, Russell River	1.5

Lime, Sweet	1.5

Lime, Tahiti	1.5

Mandarin, Mediterranean	1.5

Mandarin, Satsuma	1.5

Orange, sour	1.5

Orange, sweet	1.5

Orange, tachibana 	1.5

Orange, trifoliate	1.5

Pummelo	1.5

Tangelo	1.5

Tangerine	1.5

Tangor	1.5

Uniq fruit	1.5 

Cultivars, varieties and/or hybrids of those above commodities 

Example 5:  How will I express the tolerances on an interim basis until
the Federal Register Notice is final for the Orange subgroup 10-07A for
example at a tolerance level of 1.5 ppm?  This example will be useful
for the Registration Division (RD) and Health Effects Division (HED) to
prepare tolerance tables.

Answer to Example 5 for the Orange subgroup 10-07A:

Commodity	Parts per million (ppm)

Calamondin	1.5

Citron	1.5

Citrus hybrids	1.5

Mandarin, Mediterranean	1.5

Mandarin, Satsuma	1.5

Orange, sour	1.5

Orange, sweet	1.5

Orange, tachibana	1.5

Orange, trifoliate	1.5

Tangelo	1.5

Tangerine	1.5

Tangor,	1.5

Cultivars, varieties, and/or hybrids of those above commodities 

Example 6:  How will I express the tolerances on an interim basis until
the Federal Register Notice is final for the Lemon/lime subgroup
10-07-B, for example at a tolerance level of 1.5 ppm?  This example will
be useful for the Registration Division (RD) and Health Effects Division
(HED) to prepare tolerance tables.

Answer to Example 6 for the Lemon/lime subgroup 10-07B:

Commodity	Parts per million (ppm)

Kumquat	1.5

Lemon	1.5

Lime	1.5

Lime, Australian desert	1.5

Lime, Australian finger	1.5

Lime, Australian round	1.5

Lime, Brown River finger	1.5

Lime, Mount White	1.5

Lime, New Guinea wild	1.5

Lime, Russell River	1.5

Lime, Sweet	1.5

Lime, Tahiti	1.5

Cultivars, varieties, and/or hybrids of those above commodities 

Example 7:  How will I express the tolerances on an interim basis until
the Federal Register Notice is final for the Grapefruit subgroup 10-07C,
for example at a tolerance level of 1.5 ppm?  This example will be
useful for the Registration Division (RD) and Health Effects Division
(HED) to prepare tolerance tables.

Answer to Example 7 for the Grapefruit subgroup 10-07C:

Commodity	Parts per million (ppm)

Grapefruit	1.5

Grapefruit, Japanese summer	1.5

Pummelo	1.5

Tangelo	1.5

Uniq fruit	1.5

Cultivars, varieties, and/or hybrids of those above commodities 

EPA FOOD AND FEED COMMODITY VOCABULARY FOR THE CITRUS FRUIT CROP GROUP:

	The following terms for the oilseed commodities will be incorporated to
the EPA Food and Feed Commodity Database (  HYPERLINK
"http://www.epa.govopp/foodfeed"  http://www.epa.govopp/foodfeed ).  The
Table 39 below is identical to the current Food and Feed Commodity
Vocabulary format.  A search of the lookup terms will link to the EPA
preferred tolerance/commodity term, and the Base crop/Animal term is the
specific crop animal terms associated with the preferred term.  Until
the Federal Register Notice for the Crop Group is final, the Crop Group
designation on each term will be listed as no crop group or crop
subgroup and given the crop group 99 for the present.  

Table 39.  EPA FOOD AND FEED COMMODITY VOCABULARY

SEARCH OR LOOKUP TERM FOR CITRUS FRUIT COMMODITIES	PREFERRED TOLERANCE
TERM	BASE CROP/ANIMAL TERM

Australian desert lime; Desert lime;  australische Wüstenlimette; Lime,
 Australian desert 	Lime, Australian desert lime	Australian desert lime

Australian finger lime; Australische limette; Lime, Australian finger 
Lime, Australian finger	Australian finger lime

Australian round lime; Australian lime; Dooja; Australische Limette
Lime, Australian round	Australian round lime

Brown river finger lime; Lime, brown river finger	Lime, brown river
finger	Brown river finger lime

Calamondin; Golden lime; Lime, golden; Scarlet lime; Lime, scarlet;
Panama orange; Orange, panama;  Chinese orange; Orange, Chinese;
Calamansi; Kalamansi; Kalamondin; Philippine lime	Calamondin	Calamondin

Citron, citrus; Citrus citron; Citron; Citron melon; Corsican citron;
Diamante citron; Esrog; Ethrog; Etrog; Leghorn citron; Preserving melon;
Stock melon; Cidra; Limon cidra; Etrog; Esrik; Citron citrus; Budda hand
Citron	Citron

Tangor, Citrange, Citrangequat, Citrangedin, Limequat, Uniq fruit,
Tangelolo, Tangelo, Chironja, Ugli fruit, Oro Blanco, Orangelo, King
orange, Orange, king; Temple orange, Lemandarin, Rangpur lime, Mandarin
lime, Otaheite orange	Citrus hybrids	Citrus hybrids

Grapefruit; Toronja; Pomelo; Toronjo	Grapefruit	Grapefruit

Japanese summer grapefruit; Japanese summer orange; Dai dai mikan; 
Natsudaidai; Pomelo japonés de verano	Grapefruit, Japanese summer
Japanese summer grapefruit

Kumquat; cumquat; comquot; kin kan; kin kit; too kin kan; kin; kin kuit;
kuit xu; chu tsu; chantu kumquat; kumquat; laranja de ouro; dos
orientalis; Kunquat; Comquot; Changshaw; Hongkong kumquat; Kumquat,
dwarf; Round kumquat; Meiwa; Marumi kumquat; Cumquat; Oval kumquat;
Nagami; Nagami kumquat; Cumquat tree; Nagami; Meiwa kumquat; Kumquat,
Meiwa Sweet kumquat; Maylayan kumquat; Jiangsu kumquat; Swingles kumquat
Kumquat	Kumquat

Lemon; Limon; Limon Amarillo; Lemon, Rough; Jambhiri orange; rough lemon
Lemon	Lemon

Lime; key lime; lime, key; bartender lime; Mexican lime; West Indian
lime; need more names	Lime	Lime

Mediterranean mandarin; Mandarin, Mediterranean; Willowleaf mandarin
Mandarin, Mediterranean	Mandarin, Mediterranean

Mount white lime; Lime, mount white	Lime, Mount white	Lime, Mount white

New Guinea wild lime; Lime, New Guinea	Lime, New Guinea wild	Lime, New
Guinea wild

Orange, sour; Sour, orange; Orange, bergamot; Bergamot orange; Orange,
bigarade; Birarade orange; Orange, bitter; Bitter orange; Orange,
myrtleleaf; Myrtleleaf orange; Orange, Seville; Orange, servile; Orange,
soap; Neroli; Petitgrain; Chinotto	Orange, sour	Orange

Orange, sweet; Sweet, orange; ; Naranja; Orange, blood; Blood orange;
Orange, China sweet; Orange, Chinese navel; Malta orange; Orange, malta;
Orange, pigmented; Orange, sanguine; Orange, Valencia; Valencia orange;
Valencia	Orange, sweet	Orange

Pummelo; pummelo; Shaddock; Pommelo; Chinese grapefruit; Grapefruit,
Chinese; Ugli; Unique fruit 	Pummelo	Pummelo

Russell River lime; North Queensland lime; Lime, north Queensland	Lime,
Russell river	Russell river lime

Satsuma mandarin; Mandarin, Satsuma; Satsuma tangerine; Tangerine,
tangerine	Mandarin, Satsuma	Mandarin, Satsuma

Tachibana orange	Orange, tachibana	Tachibana orange

Tahiti lime; Lime, Tahiti; Persian lime; Lime, Persian	Lime, Tahiti
Tahiti lime

Tangelo; citrus k early; k early citrus	Tangelo	Tangelo

Tangerine; Mandarin orange; Orange, mandarin; Cleopatra mandarin; Tankan
mandarin;	Tangerine 	Tangerine

Tangor; temple tangor; tangor, temple	Tangor	Tangor

Trifoliate orange; Orange trifoliate	Orange, trifoliate	Trifoliate
orange

Uniq fruit; Unique fruit; Ugly fruit; Uglifruit; Ugli®	Uniq fruit	Uniq
fruit



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APPENDIX I: Dietary Value of the Citrus Fruits:

Table A. Dietary Value of the Citrus Fruits, per 100 gram edible
portion:

	 Sweet orange	Grapefruit	Tangerine  	Lemon	Lime

Water (%)  	88	90	87	90	88

Calories  	44	40	44	27	37

Protein (%)	0.75	0.45	0.8	1.1	0.1

Fat (%)   	0.2	0.1	0.3	0.3	0.3

Carbohydrates (%) 	10.3	9.5	10.9	8.2	12.3

Crude Fiber (%)	0.6	0.3	1.0	0.4	0.9

	% of US RDA*

Vitamin A	4.0	0.2 (white)

8.8 (pink)	1.9	<1.0	<1.0

Thiamin, B1	6.4	2.8	5.6	2.9	3.1

Riboflavin, B2 	1.9	1.2	1.7	1.2	1.1

Niacin 	2.2	1.1	1.6	0.5	1.1

Vitamin C	109	84	76	118	88

Calcium   	1.2	1.1	4.5	3.2	2.4

Phosphorus	2.1	1.9	2.2	2.0	1.9

Iron 	2.5	2.0	4.0	6.0	2.6

Sodium	---	---	---	---	---

Potassium 	4.2	3.4	2.3	2.9	2.1

* Percent of recommended daily allowance set

TABLE B. Nutritional aspects: Per 100 g of Edible Portion of the Orange
Contains:

	Fruit (fresh)	Juice (fresh)*	Juice (canned, unsweetened, undiluted)
Frozen concentrate (unsweetened, undiluted)	Juice (dehydrated)	Orange
Peel (raw)

Calories	47-51	40-48	223	158	380

	Moisture	86.0 g	87.2-89.6 g	42.0 g	58.2 g	1.0 g	72.5%

Protein	0.7-1.3 g	0.5-1.0 g	4.1 g	2.3 g	5.0 g	1.5 g

Fat	0.1-0.3 g	0.1-0.3 g	1.3 g	0.2 g	1.7 g	0.2 g

Carbohydrates	12.0-12.7 g	9.3-11.3 g	50.7 g	38.0 g	88.9 g	25.0 g

Fiber	0.5 g	0.1 g	0.5 g	0.2 g	0.8 g

	Ash	0.5-0.7 g	0.4 g	1.9 g	1.3 g	3.4 g	0.8 mg

Calcium	40-43 mg	10-11 mg	51 mg	33 mg	84 mg	161 mg

Phosphorus	17-22 mg	15-19 mg	86 mg	55 mg	134 mg	21 mg

Iron	0.2-0.8 mg	0.2-0.3 mg	1.3 mg	0.4 mg	1.7 mg	0.8 mg

Sodium	1.0 mg	1.0 mg	5 mg	2 mg	8.0 mg	3.0 mg

Potassium	190-200 mg	190-208 mg	942 mg	657 mg	1,728 mg	212 mg

Vitamin A	200 I.U.	200 I.U.	960 I.U.	710 I.U.	1,680 I.U.	420 I.U.

Thiamine	0.10 mg	0.09 mg	0.39 mg	0.30 mg	0.67 mg	0.12 mg

Riboflavin	0.04 mg	0.03 mg	0.12 mg	0.05 mg	0.21 mg	0.09 mg

Niacin	0.4 mg	0.4 mg	1.7 mg	1.2 mg	2.9 mg	0.9 mg

Ascorbic Acid	45-61 mg	37-61 mg	229 mg	158 mg	359 mg	136 mg



TABLE C.  Nutritional aspects: Food Value Per 100 g of Lemon Edible
Portion* 

	Fruit (fresh, peeled)	Juice (fresh)	Juice (canned, unsweetened)	Juice
(frozen, unsweetened)	Lemonade (concentrate, frozen)	Peel (raw)

Calories	27	25	23	22	195

	Moisture	90.1 g	91.0 g	91.6 g	92.0 g	48.5 g	81.6 g

Protein	1.1 g	0.5 g	0.4 g	0.4 g	0.2 g	1.5 g

Fat	0.3 g	0.2 g	0.1 g	0.2 g	0.1 g	0.3 g

Carbohydrates	8.2 g	8.0 g	7.6 g	7.2 g	51.1 g	16.0 g

Fiber	0.4 g	trace	trace	trace	0.1 g

	Ash	0.3 g	0.3 g	0.3 g	0.2 g	0.1 g	0.6 g

Calcium	26 mg	7 mg	7 mg	7 mg	4 mg	134 mg

Phosphorus	16 mg	10 mg	10 mg	9 mg	6 mg	12 mg

Iron	0.6 mg	0.2 mg	0.2 mg	0.3 mg	0.2 mg	0.8 mg

Sodium	2 mg	1 mg	I mg	I mg	0.2 mg	6 mg

Potassium	138 mg	141 mg	141 mg	141 mg	70 mg	160 mg

Vitamin A	20 I.U.	20 I.U.	20 I.U.	20 I.U.	20 I.U.	50 I.U.

Thiamine	0.04 mg	0.03 mg	0.03 mg	0.03 mg	0.02 mg	0.06 mg

Riboflavin	0.02 mg	0.01 mg	0.01 mg	0.01 mg	0.03 mg	0.08 mg

Niacin	0.1 mg	0.1 mg	0.1 mg	0.1 mg	0.3 mg	0.4 mg

Ascorbic Acid	53 mg	46 mg	42 mg	44 mg	30 mg	129 mg



TABLE D.  Nutritional aspects: Per 100 g of edible Grapefruit portions.

	Pulp (raw)	Juice (raw)	Peel (candied)**

Calories	34.4-46.4	37-42	316

Moisture	87.5-91.3 g	89.2-90.4 g	17.4 g

Protein	0.5-1.0 g	0.4-0.5 g	0.4 g

Fat	0.06-0.20 g	0.1 g	0.3 g

Carbohydrates	8.07-11.5 g	8.8-10.2 g	80.6 g

Fiber	0.14-0.77 g	trace	2.3 g

Ash	0.29-0.52 g	0.2-0.3 g	1.3 g

Calcium	9.2-32.0 mg	9.0 mg

	Phosphorus	15-47.9 mg	15.0 mg

	Iron	0.24-0.70 mg	0.2 mg

	Sodium	1.0 mg	1.0 mg

	Potassium	135 mg	162 mg

	Vitamin A



	(white)	10 I.U.	10. I.U.

	(pink/red)	440 I.U.	440 I.U.

	Thiamine	0.04-0.057 mg	0.04 mg

	Riboflavin	0.01-0.02 mg	0.02 mg

	Niacin	0.157-0.29 mg	0.2 mg

	Ascorbic Acid	36-49.8 mg	36-40 mg

	Tryptophan	2 mg



Methionine	0-1 mg



Lysine	12-14 mg





Table E.  Dietary Value of the Kumquat, Calamondin, and Pummelo, per 100
gram edible portion:

	Kumquat	Calamondin	Pummelo

Water (%) 	80.9	85.2	89.1

Calories 	71	53	38

Protein	1.88 g	0.81 g	0.76 g

Fat 	0.86 g	0.31 g	0.04 g

Carbohydrates 	15.9 g	13.3 g	9.62 g

Crude Fiber	6.5 g 	1.8 g 	1.0 g

Vitamin A	290 I.U.	34 mcg	0

Thiamin, B1	0.037 mg	0.058 g	0.034 mg

Riboflavin, B2 	0.09 mg	0.036 g	0.027 mg

Niacin 	0.42 g	0.376 mg	0.222 mg

Vitamin C	43.9 mg	26.7 mg	61 mg

Calcium	62 mg	37 mg	4 mg

Phosphorus	19 mg	1.9	17 mg

Iron 	0.86 mg	0.15 mg	0.11 mg

Sodium	10 mg	2 mg 	1 mg

Potassium 	186 mg	20 mg	216 mg

* Percent of recommended daily allowance set

APPENDIX II:  Maps of the Total Acres for Valencia Orange, Tangerine,
Lemon, Lime, and Grapefruit - 2002.

 ha = hectare

 Mt = Metric ton

 Only include tolerances established on citrus fruit group, not
individual commodities.

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