citrus production and processing in spain …conference.ifas.ufl.edu/citrus15/presentations/1_wed...
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CITRUS PRODUCTION AND PROCESSING IN
SPAIN AND A NEW FRUIT JUICE
DEVELOPMENT: PERSIMMON
José J. Felici
Clearwater, 16th September 2015
IMPORTANCE OF CITRUS IN THE WORLD
PRODUCTION OF FRUIT
MILLIONS OF METRIC TONS
CITRUS 115
BANANAS 107
APPLES 80
GRAPES 77
MANGOS 43
MAIN COMMERCIAL VARIETIES OF
CITRUS
MM MT Percentage
Oranges 71 62%
Mandarins 25 22%
Lemon and
Limes 13 11%
Grapefruit
and
Pomelo
6 5%
TOTAL 115 100%
CITRUS VARIETIES AND PROCESSED VOLUMES
HARVEST
(MM MT)
PROCESSING
(MM MT)
Percentage
Oranges 71 24 34%
Mandarins 25 1.5 6%
Lemons
and Limes 13 2.5 19%
Grapefruit
and
Pomelo
6 1 17%
TOTAL 115 29 25%
WORLD MAP - CITRUS BELTS
MAIN CITRUS PRODUCTION REGIONS OF THE
WORLD
PRODUCTION
(MM MT) %
China 23 20%
Brazil 22 19%
Mediterranean
Region 22 19%
USA 10 9%
Mexico 7 6%
Others 31 27%
TOTAL 115 100%
PROCESSING IN THE MAIN CITRUS REGIONS
HARVEST
(MM MT)
PROCESSING
(MM MT) %
China 23 0.7 3
Brazil 22 15 68
Mediterranean
Region
22 2.6 12
USA 10 7 70
Mexico 7 1.5 21
CITRUS PRODUCTION IN EACH OF THE SPANISH
REGIONS
SPANISH MEDITERRANEAN COAST 4.82 MM MT
GUADALQUIVIR VALLEY 1.73 MM MT
TOTAL 6.55 MM MT
CITRUS PRODUCTION AND PROCESSING IN
SPAIN
HARVEST
(MM MT)
PROCESSING
(MM MT) %
Oranges 3.34 0.73 22
Mandarins 2.20 0.29 13
Lemons 0.95 0.21 22
Grapefruit 0.06 0.006 10
TOTAL 6.55 1.24 19
SPAIN CITRUS PRODUCTION IS FOCUSED ON FRESH MARKET AND
PRINCIPALLY FOR EXPORTS. THEREFORE:
Varieties
Cultural Practice
HAVE EVOLVED FOR THESE NEEDS.
SOME GROVES USE TWO-PASS HARVESTING.
THE FIRST PASS COLLECTS THE HIGHEST QUALITY
(SIZE, COLOR, SHAPE) FRUIT FOR THE FRESH MARKET
THE SECOND PASS GOES TO PROCESSING. IT COLLECTS THE
REMAINING FRUIT OR EVEN WHOLE CROPS, IN CASE OF A QUALITY
ISSUE (HAILSTORM…) OR A COLLAPSE OF THE FRESH MARKET
PRICE.
PACKING HOUSE ELIMINATIONS ALSO GO TO PROCESSING.
CITRUS VARIETIES IN SPAIN
x 1,000 TONS
SATSUMAS 160
CLEMENTINES 1,520
OTHERS MANDARINS 520
LEMONS 950
GRAPEFRUIT 60
ORANGES 3,340
Early Varieties (Navelina) 900
Middle Season (Lane-late, Navelate, Salustiana) 1,690
Late Varieties (Valencia) 750
6,550
FRESH CITRUS EXPORTS IN THE WORLD
TOTAL FRESH CITRUS EXPORTATION 13 MM MT
FRESH CITRUS EXPORTATION
FROM MEDITERRANEAN COUNTRIES 7.4 MM MT 57%
SPAIN 3.6 MM MT 28%
TURKEY 1.2 MM MT 9%
EGYPT 0.8 MM MT 6%
MOROCCO 0.5 MM MT 4%
GREECE 0.4 MM MT 3%
SOUTH AFRICA 1.7 MM MT 13%
CHINA 1.0 MM MT 8%
USA 0.9 MM MT 7%
ARGENTINA 0.5 MM MT 4%
MEXICO 0.5 MM MT 4%
ALTHOUGH SPAIN REPRESENTS ONLY 5-6% OF THE
TOTAL WORLD CITRUS PRODUCTION, IT ACCOUNTS
FOR 28% OF THE FRESH CITRUS EXPORTS, BECOMING
BY FAR THE TOP EXPORTER COUNTRY AND MORE
THAN DOUBLES THE EXPORTED VOLUME OF THE
SECOND PLACE NATION.
SPAIN
EXCELLENT VARIETIES OF FRESH
STATE-OF-THE-ART PACKING HOUSES
GOOD TRANSPORTATION INFRASTRUCTURE
AND A HUGE INTERNAL MARKET: EU
SPAIN PLAYS AN IMPORTANT ROLE IN
FRESH CITRUS BUT IS WEAK IN
ORANGE JUICE. WHY IS THIS, GIVEN
THAT THE E.U. IS A HUGE MARKET FOR
BOTH PRODUCTS?
TWO DIFFERENT KINDS OF CITRUS CULTIVATION
IN THE WORLD
ONE:
Focused on the production of citrus to be processed:
Sao Paulo (Brazil), Florida (USA).
THE OTHER ONE:
Focused on the production of citrus for the fresh
market: Spain (EU), California (USA).
CLIMATE
VARIETIES
SIZE OF THE CITRUS GROVES
SIZE OF THE JUICE PLANTS
CLIMATE
SPAIN SAO PAULO/FLORIDA
MEDITERRANEAN CLIMATE HUMID SUBTROPICAL CLIMATE
- Hot, dry summers - Mild/Hot weather throughout the year
with relatively cold winters
- Rain 400-600 mm (16-24 inches) - Rain 1,200-1,500 mm (47-59 inches)
mainly in Autumn and some in Winter mainly in Summer
VARIETIES AND JUICE YIELDS
SPAIN SAO PAULO FLORIDA
Early: Navelina (40%) Hamlin (54-55%) Hamlin (56-58%)
Middle Season: Lane-late, Salustiana (42%) Pera (62-65%) Pineapple (56-58%)
Valencia (46%) Valencia (58-59%) Valencia (58-60%)
Natal (58-59%)
SS 11.00º-13.00ºBrix SS 10.00º-12.00ºBrix SS 11.00º-13.50ºBrix
SIZE OF CITRUS GROVES
SPAIN SAO PAULO FLORIDA
3 Ha 60 Ha 30 Ha
280,835 Ha 443,598 Ha 222,750 Ha
96,744 groves 7,588 groves 8,000 groves
(143>500 Ha)
( 7,200 Ha)
SIZE OF JUICE PRODUCTION PLANTS
SPAIN SAO PAULO FLORIDA
(20 Plants) (27 Plants) (13 Plants)
MT/SEASON 730,000 12,000,000 5,000,000
MT/PLANT 36,500 445,000 385,000
EXTRACTORS 238 813 475
MT/EXTRACTOR x SEASON 3,000 14,800 10,500
LARGEST PLANTS
EXTRACTORS 28 180 80
MT/SEASON 170,000 3,000,000 1,200,000
MT/EXTRACTOR x SEASON 6,000 16,600 15,000
SPANISH OJ INDUSTRY
- Climate
- Varieties
DISADVANTAGES - Size of groves higher juice production cost
- Size of plants
CVC
ADVANTAGES No serious diseases CITRUS CANKER
GREENING
JUICE PRODUCTION IN SPAIN
- Early varieties
Low ratio juices CONCENTRATES/SOFT DRINK BASES
- Early picking NFC MULTIFRUIT BLENDS
- Mid season/late season varieties NFC ORANGE JUICE
- ºBrix
- Color/Brightness
- Flavour/Aroma
- Mouth-feel or consistency
SUMMARY
SPANISH CITRUS CULTIVATION IS BASED ON PRODUCTION FOR THE
FRESH MARKET BUT COMPLEMENTED BY AN INTERESTING PROCESSING
ACTIVITY
ORANGES NFC JUICE
LEMONS CPO AND JUICE
MANDARINS JUICE AND CANNED SEGMENTS
DIOSPYROS KAKI
DIOSPYROS KAKI
Spanish: Caqui
English: Persimmon
Tree: native to Japan, China , Burma and northern India.
Cultivated in China, Japan from the VII century.
Introduced in southern Europe (Spain, France, Italy) in the XIX century
SPAIN
The first commercial orchards appeared on the Spanish East Coast from
middle XX century.
True development occurred from the end of the XX century thanks to:
1.- “ROJO BRILLANTE”: an indigenous variety with excellent quality.
2.- A system to remove the astringency without losing the firm texture of
the fruit.
DIOSPYROS KAKI
ASTRINGENCY: due to soluble tannins
-Natural ripeness: The astringency disappears by insolubilization of tannins at the last
ripeness phase when the fruit flesh becomes soft (the fruit can be eaten
with a spoon)
Consequently:
- handling, transport, conservation at fruit shops not easy
- most people dislike the softness of the fruit
-Astringency removal: stimulation of fruit acetaldehyde production tannins insolubilization
Air-tight chambers no astringency at the first ripeness phase when the fruit flesh is
For 24 hours under still firm (a fork and knife are needed to eat them)
95-98% CO2 at Then:
20ºC and 90% RH - Handling, transport, warehousing easy
- Everybody likes this texture (like an apple)
SPAIN
98% of persimmon crop is “ROJO BRILLANTE”
CURRENT SPANISH PRODUCTION: 270,000 MT
FORECAST 2020: 650,000 MT
50% is sold by Denominació d’Origen RIBERA DEL XÚQUER under the brand:
On the other hand, AGRICONSA has been able to obtain NFC juice from ROJO BRILLANTE.
Juice
S.S. ºBrix 13-17
Acidity (% w/w citric acid) 0.05 – 0.15
Ratio 150-250
pH 4.3 – 5.3
Pulp (% v/v) 10-30%
Flavor/Aroma Fine, delightful, smooth flavor of tropical fruit.
Juice
Juice
Perfect for blending with acidic tropical juices: orange, pineapple,
passion…
Neutral organoleptic profile which does not disguise the aromas of
the other fruits in the blend but works like a reinforcer of them.
Juice
- Polyphenols source: natural antioxidants. Reducing risks of heart
disease and cancer.
- Source of carotene and criptoxantine: provitamin A activity.
- High level of Potassium: cardiac rhythm regulation and arterial
pressure.
THANK YOU!!
CITRUS PRODUCTION AND PROCESSING IN
SPAIN AND A NEW FRUIT JUICE
DEVELOPMENT: PERSIMMON
José J. Felici
Clearwater, 16th September 2015