Oranges are the most commonly cultivated citrus fruit worldwide and the most well-known source of vitamin C. You can use them in the kitchen for all types of dishes, no matter whether raw or cooked, and the peel can be used as a seasoning or fragrance.
Oranges are a favorite ingredient in many dishes and not just because of their high vitamin C content. They can be used raw, cooked, or for their juice.
Dried orange peel is used frequently in tea blends, and the blossoms are often found in tea. Orange slices, blossoms, and peel are also used as garnishes for a wide range of dishes and drinks. Paper-thin orange peel free of bitter substances is a popular choice for adding extra flavor.2
Oranges are also used as a common fragrance and therefore have a wide variety of uses in the perfume industry.2
Just 100 g of orange contains about 60-80 mg of vitamin C. And we only need around 130-160 g to meet the daily requirement of this vitamin.
Orange juice also contains important natural flavors. The most important orange product in worldwide trade is orange juice; a large portion of the juice on the market comes from Brazil and is in traded in the form of concentrate (syrup).
Orange peels are routinely treated with wax (excluding organic oranges), and the wax usually contains preservatives.2
From Wikipedia: The orange is the fruit of the citrus species Citrus × sinensis in the family Rutaceae. It is also called sweet orange, to distinguish it from the related Citrus × aurantium, referred to as bitter orange. The sweet orange reproduces asexually (apomixis through nucellar embryony); varieties of sweet orange arise through mutations. The orange is a hybrid between pomelo (Citrus maxima) and mandarin (Citrus reticulata). The chloroplast genome, and therefore the maternal line, is that of pomelo. The sweet orange has had its full genome sequenced.
Sweet oranges were mentioned in Chinese literature in 314 BC. As of 1987, orange trees were found to be the most cultivated fruit tree in the world. Orange trees are widely grown in tropical and subtropical climates for their sweet fruit. The fruit of the orange tree can be eaten fresh, or processed for its juice or fragrant peel. As of 2012, sweet oranges accounted for approximately 70% of citrus production. In 2014, 70.9 million tonnes of oranges were grown worldwide, with Brazil producing 24% of the world total followed by China and India.1
Brazil is the world's leading orange producer, with an output of 17 million tonnes, followed by China, India, and the United States as the four major producers. Orange groves are located mainly in the state of São Paulo, in the southeastern region of Brazil, and account for approximately 80% of the national production. As almost 99% of the fruit is processed for export, 53% of total global frozen concentrated orange juice production comes from this area and the western part of the state of Minas Gerais. In Brazil, the four predominant orange varieties used for obtaining juice are Hamlin, Pera Rio, Natal, and Valencia.
In the United States, groves are located mainly in Florida, California, and Texas. The majority of California's crop is sold as fresh fruit, whereas Florida's oranges are destined to juice products. The Indian River area of Florida is known for the high quality of its juice, which often is sold fresh in the United States and frequently blended with juice produced in other regions because Indian River trees yield very sweet oranges, but in relatively small quantities. Production of orange juice between the São Paulo and mid-south Florida areas makes up roughly 85% of the world market. Brazil exports 99% of its production, while 90% of Florida's production is consumed in the United States. Orange juice is traded internationally in the form of frozen, concentrated orange juice to reduce the volume used so that storage and transportation costs are lower.1