Italy has an interesting type of citrus sinensis called ‘Blood Orange’. Blood orange is red in colour due to the anthocyanin pigment present (this is also a good anti-oxidant). The oil is unique because of the high carotenoid content and its sweet taste.
The three most common types of blood oranges are the Tarocco (native to Italy), the Sanguinello (native to Spain), and the Moro, the newest variety of the three.
The main use for the oil is in beverage markets for its naturally fresh and sweet taste and it has a natural colouring agent to add a redness to any drink. The Italian harvest season runs from February to early May. The typical oil yields are relatively small at around 2.5gm per kilo of fruit.
Market reports point towards a robust crop though weather plays a critical role in determining the size and weight of the fruit. There are no more carryover stocks from last season since the 2020 crop is lower than last year by a significant 30%. The price for blood orange is stable, albeit on the higher side, but it has lent stability to the market. If the upcoming crop falls short of expectations, it may lead to price upheavals. The industry is optimistic and looking forward to a robust crop.
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