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really had success,” says Je Cady, produce director. “We got the idea from our supply partner, Kings Packing in Sanger, which noted that blood oranges have a raspber- ry-citrus avor.”
MANDARINS. Mandarins and hybrids such as Tangerines, have taken the California citrus industry by storm over the past two decades.
“Easy-peel Mandarins are a high-con- sumption fruit that have been taking some of the share away from Navels,” says Cady.
ese varieties, traditionally available from November to May, are poised for continued growth in availability.
“ e exciting news is nursery sales indi- cate Mandarins continue to be the No. 1 citrus variety planted in California,” says Wonderful’s Cooper. “California Manda- rins are available in large supply during key consumption timeframes, including anks- giving and Christmas, and overall acreage coming into production continues to be meaningfully larger for our company and the entire industry. All signs point to the next crop year experiencing signi cant growth for our Halos and the industry due to this new acreage coming into production.”
Up-and-coming specialty Mandarin vari- eties include Satsuma Tangerines (November to February), Kishu Mandarins (December to February), Shasta Gold Tangerines (February to April), Ojai Pixie Tangerines (March to May/ June) and Gold Nugget Tangerines (March to May), says Robert Schueller, director of public relations for Melissa’s/World Variety Produce,
Los Angeles.
“ e Gold Nugget may be the sweetest
Mandarin on the market, is fast becoming a consumer favorite and sometimes lasts into early June,” says Sunkist’s DeWolf. “ ere has been more than double the growth on this variety in the past ve years, with about 1,600 acres in the ground currently.”
LEMONS. ere has been increased demand over the past few years for lemons, says Jason Sadoain, sales representative for Bee Sweet Citrus, in Fowler, CA. “Lemons are extremely versatile and can be used to t the needs of families and foodies alike.”
Joel Nelson, president of California Citrus Mutual (CCM), an Exeter, CA-based trade organization advocating on behalf of state growers, agrees with this observation and adds a historical perspective. “Lemons in California were once like oranges in Florida. at is, the majority, or more than 60 percent, went into processing. We saw a shift to greater interest in fresh market lemons about eight years ago for items like fresh lemonade and use by chefs and home cooks in a greater number of culinary applications. Now, about 60 percent of California’s lemons go to fresh- market sales, and the state overall supplies nearly all the nation’s lemons.”
“Currently, all U.S. production comes from the coastal region of California, with more than 15 percent growth per year,” says Wonderful’s Cooper. “Lemon quality should be excellent as fruit moves in and out of the packing house quickly, and the California Desert and Central Valley kick o their season this month driving supply back up in the market.”
104 / OCTOBER 2018 / PRODUCE BUSINESS
Specialty lemons nding a sweet spot