The citric acid present in citrus fruit. Also, a percent measurement of the amount of acid present in the juice.
High Brix concentrated juice, normally 65-degree Brix, which is added back to current production to raise or lower the sugar to acid ratio or to improve the color of juice.
Equal to 10 boxes of fruit or 16 bushels.
The percent of weight of soluble solids (sugars and acids) in a solution measured at sea level at 20 degrees Celsius. The Brix scale determines the percent by weight of soluble solids, with the present minimum of 42-degree Brix indicating that 100 pounds of concentrated juice would contain 42 pounds of soluble solids at a specific temperature.
Processed product (especially FCOJM and FCGJM) stored in 55-gallon drums or tank farms.
A 4/5 bushel box or ½ field box.
Inventory of processed product on hand at the end of a marketing season as of the beginning of the first week in December for concentrated juices; as of the beginning of the first week in October for all other processed products.
Daily prices offered to growers not under contract for fruit on-tree, or delivered to the processor or packer.
The amount of concentrated juice at the minimum Brix (sugar) level obtained from one field box of fruit. Weather conditions influence yield considerably.
The price per box or per pound of solids for fruit that is delivered on a contract basis.
A monthly appraisal of crop size, issued by the United States Department of Agriculture. The first estimate of citrus production in announced in early October each year, with updated estimates issued each month through July.
Canned single strength grapefruit juice.
Canned single strength orange juice.
Chilled grapefruit juice.
Chilled orange juice.
The price paid by processors for fruit, including harvesting and transportation to the plant.
Flavor components obtained in the evaporation process and returned to concentrated juices to heighten the flavor of the processed product.
Citrus products grown in Florida and shipped to foreign markets. Offshore exports go to Europe and Asia.
The percent of all juice recoverable from a specific variety of citrus that is considered good useable juice at any particular time or for any particular load of fruit.
A 1-3/5 bushel, 2 compartment open-top wooden container used in the field to hold citrus fruits during harvesting operations. Also referred to as the equivalent of 90 pounds of oranges, temples or tangelos; 85 pounds of grapefruit; or 95 pounds of tangerines.
Free on board price. Price for finished product (processed or fresh), includes loading onto transportation medium, but excludes the cost of transportation to the buyer.
Frozen concentrated grapefruit juice.
Frozen concentrated orange juice, especially that product in retail or institutional packs between 41.8 degrees and 47.0 degrees BRIX.
FCOJFM or FCOJM
Frozen concentrated orange juice for manufacture. That product in bulk containers generally at BRIX levels in excess of that of FCOJ.
Frozen concentrated tangerine juice.
Goods On Hand
Product that is in house.
Citrus products brought into Florida to supplement existing supplies,
whether originating in the United States or foreign countries.
Processed product packaged for sale to institutions (generally 32 ounce
containers and larger) such as restaurants, prisons, schools; etc.
Amount of juice obtained from one field box of fruit and expressed in terms of gallons of juice or pounds/solids.
Sales, wholesale, or retail including total amount of product sold on spot and contract.
Generally a per box price for fruit which does not include costs of harvesting and transporting to the packing house.
Dollar amount the grower receives minus the pick and haul costs. The same as cash receipits.
Product that is actually packed.
A method of marketing fruit whereby growers place their fruit with a company which processes, packages, and markets their product and the grower receives payment after the product is sold; approximately one year after the fruit is picked.
The amount of soluble solids (sugars and acid) contained in one box of fruit.
The juice vesicles or sacs in citrus fruit. Pulp is removed from fruit juice before the water is removed to make concentrate. Some pulp may be added back to concentrated juice to present the appearance of fresh-squeezed juice.
Pulp washed solids. A by-product of the citrus processing industry made by repeatedly (1) adding water to the pulp extracted during the juicing procedure; (2) straining the solution to remove the pulp and (3) evaporating the water to increase the BRIX. (See WESOS – water
extracted soluble orange solids.)
The BRIX to acid content relationship; i.e. BRIX divided by percent acid.
The product made by reducing the BRIX of concentrated juice to single strength for marketing as ready-to-serve product.
Actual volume of juice recovered during extracting operations divided by volume determined by the state test house and paid for by the processor.
Processed product packaged for sale to consumers, i.e., for FCOJ and FCGJ, 6- 12- and 32-ounce containers.
The soluble sugar and acids content of a solution.
The price per box or per pound of solids for fruit that is available for across-the-scales delivery at any particular time.
1,000 4/5 bushel containers (commonly known as corrugated cardboard) of fresh citrus fruits.
A field container of a capacity approximately equal to that of 10 boxes (see boxes); or 900 pounds of oranges, temples, or tangelos; 850 pounds of grapefruit, or 950 pounds of tangerines.
USDA Grade A
The premium standard of quality set by the US Department of Agriculture for color, flavor and the absence of defects in citrus fruit or its juices. Florida Grade A standards for frozen concentrated orange juice are higher than the USDA Grade A standards.
Count, volume or weight of a product per some specified unit. Used especially to indicate the amount of FCOJ available per box of oranges. Also measure in terms of pounds of solids per box. Also commonly used as the volume of fruit per tree or per acre or volume of juice per box of citrus fruits.