Oranges

Facts

• Oranges have long been lauded for their vitamin C content, but they offer a bevy of other health benefits as well. Oranges are an excellent source of vitamin C. They have long been carried on ships to help prevent scurvy in sailors. Vitamin C also boosts the immune system and helps prevent cancer. Oranges contain flavonoids, which can help protect against heart disease. They also contain pectin, which can help reduce cholesterol. Choline is a nutrient found in oranges that helps with sleep and reduces chronic inflammation.
• The U.S. Food and Drug Administration has approved the following nutrient content descriptors for oranges: fat-free, saturated fat-free, sodium-free, cholesterol-free, high in fiber and high in vitamin C.

Sales Strategies

• Cross-merchandise oranges with bagged salads, graters, peelers, zesters, juicers, and other citrus.
• Oranges are available in promotable quantities when many other fruits are not. Take advantage of their peak season to promote them heavily.
• Fall: Promote oranges as a great addition to back-to-school lunches. Whole oranges or orange wedges are a simple, easy snack that tickles kids’ taste buds.
• Winter: Oranges and Christmas have a long history and plenty of tradition. Promote oranges around the holidays as an addition to fruit salads and holiday recipes. Remind consumers that oranges can be a part of their Christmas decorating, as well.
• Spring: Include oranges in salad promotions to encourage consumers to think about adding them to a green, spring salad.
• Summer: Promote oranges as an easy-to-transport snack that will satisfy a sweet tooth while offering plenty of nutrition.
• Offer samples of oranges to appeal to kids.
• Promote all types of citrus together for a single price. This allows consumers to mix and match, and you can move more of every type of citrus.

Dynamic Displays

• Oranges are one of the few fruits that are hardy enough to stack. Keep stacks fairly low to avoid an avalanche of oranges.
• Offer both bagged and bulk product to appeal to all consumer needs.
• Oranges attract attention simply because of their bright color. Place your orange display so consumers are sure to see it and make some impulse buys.
• Make use of endcaps to get oranges in front of consumers. Consider waterfall displays that extend into the aisles to encourage impulse purchases.
• Consider a secondary orange display near the front of the store to capture more sales.

Food Service

• Oranges make an attractive plate garnish as well as a plate garnish.
• Add oranges to salads and salad bars.
• Include oranges on breakfast bars.
• Offer orange wedges instead of french fries on children’s menus.
• Use orange zest to add flavor to baked goods.

In the Backroom

Shipping
50-lb. cartons, 5 10-lb. film bags 48-lb. cartons, 6 8-lb. film bags 48-lb. 11⁄5-bushel crates (Israel) 43-lb. 14⁄5 bushel cartons/crates 40-lb. 7⁄10-bushel cartons (Texas) 40-lb. cartons, 8 5-lb. film bags 38-lb. cartons (Arizona, California) 4 10-lb. bags 5 8-lb. bags 10 4-lb. bags RPC - 6419, 6420, 6423, 6425, 6426 Consumer packs 4-, 5-, 8-, 10- and 18-lb. bags 12-lb. 1⁄3 cartons 20-lb. ½ cartons Fresh-cut Some shippers offer peeled oranges for foodservice and retail. Foodservice packs Oranges are among the fruits most used by foodservice. Operators can order California citrus in sizes 48-163s or 64-125s for Florida citrus.

Grades
Florida U.S. Fancy U.S. No. 1 Bright U.S. No. 1 U.S. No. 1 Golden U.S. No. 1 Bronze U.S. No. 1 Russet U.S. No. 2 Bright U.S. No. 2 Russet U.S. No. 3 Florida also imposes some state regulations for short time periods. California and Arizona U.S. Fancy U.S. No. 1 U.S. Combination U.S. No. 2 Texas and other states U.S. Fancy U.S. No. 1 U.S. No. 1 Bright U.S. No. 1 Bronze U.S. Combination U.S. No. 2 U.S. No. 2 Russet U.S. No. 3 Texas Choice

Handling
Temperature: Florida 32 to 34 F (0 to 1 C); California, 45 to 48 F (7.2 to 9 C); Arizona, Texas, 32 to 48 F (0 to 9 C) Relative humidity: 85-90% Mist: no Typical shelf life: Arizona, California, 21 to 56 days; Florida, Texas, 56 to 84 days (when properly refrigerated) Odor producer (Do not store or transport odor-sensitive items with commodities that produce odors. Oranges produce odors that will be absorbed by meat, eggs and dairy products.) Moderately sensitive to freezing injury. (Able to recover from one to two light freezings.) Susceptible to chilling injury (Damage sometimes is not apparent until produce is returned to a higher temperature.) Early Florida oranges are not stored, except as relates to shipping. Valencias can be stored to some extent. Navels are kept only as needed to allow orderly marketing. While Florida and Texas oranges are subject to russeting, quality is not affected.

Equivalents

One medium = about ¼ cup juice; One medium = about 4⁄5 cup bite-size pieces; One medium = about 10 to 11 sections; One medium = 4 teaspoons grated peel