Envoy: Seven ago, frozen orange juice was just a flavorless commercial flop. The only orange juice you could get back then was either squeezed from fresh oranges, mixed from a relatively tasteless concentrate, or poured from a can-and it tasted like licking

2007-05-05T11:43:52Z

New page

Seven ago, frozen orange juice was just a flavorless commercial flop. The only orange juice you
could get back then was either squeezed from fresh oranges, mixed from a relatively tasteless
concentrate, or poured from a can-and it tasted like licking a dogs butt.
All this at a time when lots of good Florida oranges were going to waste.
Then, in 1946, Louis G. MacDowell, director of research for the Florida Citrus Commission, had and
idea. He suggested that adding a little single-strength fresh juice, or "cut-back," to slightly
overconcentrated orange juice might restore the flavor and aroma lost during vacuum evaporation.
He took the idea to USDA researchers, the folks with the equipment and expertise to help develop the
idea. Not only did it work but the vastly improved concentrate could be easily frozen. And so began
the success story that's now such a familiar sight on the breakfast table-frozen concentrated orange
juice.
USDA photo by Scott Bauer. Image Number K7237-8.
{{PD-USGov-USDA}}
[http://www.ars.usda.gov/is/graphics/photos/k7237-8.htm]

[[category:orange juice]]

http://commons.wikimedia.org/wiki/Image:Oranges_and_orange_juice.jpg

File:Oranges and orange juice.jpg - Revision history

Envoy: Seven ago, frozen orange juice was just a flavorless commercial flop. The only orange juice you could get back then was either squeezed from fresh oranges, mixed from a relatively tasteless concentrate, or poured from a can-and it tasted like licking