ingredient information
Oranges Valencia Organic
AAA
The Valencia Orange is an orange first created by the Californian agronomist William Wolfskill, on his farm in Santa Ana. Its name comes from the Spanish city of Valencia, widely known for its excellent orange trees. The orange was later sold to the Irvine Company, who would dedicate nearly half of their land to its cultivation. The success of this crop in Southern California likely led to the naming of Orange County. The Irvine Company's Valencia operation later split from the company and became Sunkist. Cultivation of the Valencia in Orange County had all but ceased by the mid-1990s due to rising property costs, which drove most of what remained of the Southern California orange industry into Florida. Primarily grown for processing and juice production, Valencia oranges have seeds, varying in number from zero to six per fruit. However, its excellent taste and internal color make it desirable for the fresh markets, too. The fruit has an average diameter of 2.7 to 3 inches (70 - 76 mm). After bloom, it usually carries two crops on the tree, the old and the new. The commercial harvest season in Florida runs from March to June. Worldwide, Valencia oranges are prized as the only variety of orange in season during summer. Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified