How Orange Juice Is Made In Factory

How Orange Juice Is Made In Factory
Quizzed ESL Activities

Orange Juice Production Summary

The United States consumes over 500 million gallons of orange juice annually, with Florida and California being the top producers. However, due to hurricanes and citrus greening, Florida’s production has decreased by 75% since 2005, leading to increased imports from Brazil.

There are two main varieties used for commercial juice production: Valencia and Hamlin. Valencia accounts for 70% of juice crops, while Hamlin is used to maintain a steady supply throughout the year due to its faster ripening time.

The production process involves:

  • Harvesting: Oranges are picked when they reach the ideal sweetness, measured using a refractometer.
  • Sorting and cleaning: Oranges are sorted by size and cleaned to remove contaminants.
  • Juicing: Oranges are extracted using machines that can handle up to 800 oranges per minute.
  • Pasteurization: Juice is heated to 185°F to kill bacteria and then cooled to 35°F to maintain quality.
  • Storage and bottling: Juice is stored in refrigerated tanks and then bottled, with options for varying pulp levels.

The final product is then shipped to stores, where it can be enjoyed by consumers.



Term Definition Example Usage
Refractometer A device used to measure the sweetness of oranges by determining the refractive index of their juice. “The farmer used a refractometer to determine the ideal harvest time for the oranges.”
Citrus Greening A bacterial disease that affects citrus plants, causing them to decline in health and productivity. “The spread of citrus greening has significantly impacted orange juice production in Florida.”
Pasteurization A process of heating a liquid to a high temperature to kill bacteria and other microorganisms, followed by rapid cooling. “The orange juice was pasteurized to ensure it was safe for consumption.”
Valencia A variety of orange commonly used for commercial juice production, known for its high juice content and sweet flavor. “The Valencia oranges are preferred for juice production due to their high yield and flavor profile.”
Hamlin A variety of orange used for commercial juice production, known for its faster ripening time and ability to maintain a steady supply throughout the year. “The Hamlin oranges are used to supplement the Valencia oranges and ensure a consistent supply of juice.”
Harvesting The process of picking oranges from the trees when they are ripe and ready for production. “The harvesting of oranges is a critical step in the production of high-quality orange juice.”
Sorting and Cleaning The process of separating oranges by size and removing contaminants to ensure only high-quality fruit is used for juice production. “The sorting and cleaning process helps to remove any damaged or rotten oranges that could affect the quality of the juice.”
Juicing The process of extracting juice from oranges using machines or other devices. “The juicing process involves extracting the juice from the oranges and separating it from the pulp and peel.”
Pulp Level The amount of pulp or fiber left in the orange juice after production, which can vary depending on consumer preference. “Some consumers prefer a higher pulp level in their orange juice, while others prefer a smoother, more filtered juice.”
Refrigerated Storage The process of storing orange juice in cooled tanks or containers to maintain its quality and freshness. “The refrigerated storage of orange juice helps to prevent spoilage and maintain its flavor and nutritional content.”




Orange Juice Production Vocabulary Quiz

Test your knowledge of the vocabulary used in the orange juice production process.

1. What does the term “refractometer” refer to in the context of orange juice production?




2. What is the purpose of “pasteurization” in the orange juice production process?




3. What is the term for the process of removing contaminants from oranges?




4. What is the name of the variety of orange that accounts for 70% of juice crops?




5. What is the term for the process of heating juice to kill bacteria?




Answer Key:

  1. c) A tool used to measure the sweetness of oranges
  2. b) To kill bacteria and maintain quality
  3. b) Sorting and cleaning
  4. b) Valencia
  5. b) Pasteurization

Modal Verbs for Deduction and Certainty


Modal verbs such as “must”, “may”, “might”, “could”, “cannot”, and “should” are used to express degrees of certainty, possibility, and deduction. In the context of the orange juice production summary, we can use these verbs to make educated guesses or conclusions based on the information provided. For example, “The decrease in Florida’s production must be due to hurricanes and citrus greening” or “The oranges may be picked when they reach the ideal sweetness.”

Quiz Time!

Choose the correct answer for each question:

  1. According to the text, the United States ____________________ consume over 500 million gallons of orange juice annually.
    • must
    • may
    • might
    • could
  2. The fact that Valencia accounts for 70% of juice crops suggests that it ____________________ be the most widely used variety.
    • must
    • should
    • may
    • might
  3. Given the information about the production process, oranges ____________________ be sorted by size before juicing.
    • could
    • may
    • must
    • should
  4. The use of machines that can handle up to 800 oranges per minute ____________________ indicate a high level of automation in the production process.
    • might
    • may
    • must
    • could
  5. The fact that the juice is heated to 185°F and then cooled to 35°F ____________________ mean that the pasteurization process is crucial for maintaining quality.
    • should
    • may
    • must
    • could

Answer Key:

  1. must
  2. must
  3. must
  4. must
  5. must

More...