Citrus trees are part of the genus Citrus and in the belonging to the rue family (Rutaceae). They yield citrus fruits such as Grapefruit, Lemons, Limes, Oranges- Navel and Valencia -, Pummelos and Hybrids, Mandarins & Mandarin Hybrids.

 

Most citrus fruits are consumed fresh, they are peeled and split to be eaten more easily. Citrus fruits are also widespread breakfast beverages and can be used as ingredients in a wide variety of dishes.

 

This market research includes: Major growers and integrated companies, Packaging houses, Cooperatives, Processors and equipment suppliers.

 

California hosted more than 50% of the U.S citrus production and more than 60% of the value market in 2019. The golden state surpassed Florida’s production for the first time in the 2016-2017 campaign and the two states alternatively take the lead since then. An average of about 80% of oranges and grapefruit produced in California goes to the fresh market. A slightly lower percentage of lemons and mandarins, respectively 75% and 70%, are sent to the fresh market.

 

The demand for California citrus has been increasing fast over the past years, driven by the increasing appeal of fresh products and juice. Sales of health drinks containing vitamin-C have reached new record.

 

The COVID-19 impact on the California citrus industry has been positive. Citrus benefited from consumers renewed interest. Oranges, limes, mandarins, and other citrus fruits have been perceived as immunity booster and sales increased as much as 30% during the pandemic.

 

Among the latest trends, organic citrus fruits have registered a steady increase and organic lemon accounted for 5.5% of retail lemon sales in 2019. On the production side, organic citrus is gaining more adept among farmers, in 2019, more than 20,000 organic citrus acreage were harvested in California. Organic citrus production has been particularly dynamic in Kern, Riverside and San Diego.