Orange oil is extracted by simple pressure from the outer colored part of the Citrus sinensis' peel. Oranges are widely cultivated in tropical and subtropical climates for the sweet fruit and commercially for essential oil extraction.
Orange oil is a by-product of the juice industry. Oil is cold pressed from the peel of the fruit, after the juice extraction and is widely used across the flavour and fragrance industry. Sweet orange (citrus sinensis) is around 90% d’limonene, a product used across many more industries. Approximately 40% of global oranges are processed for juice and oil with 60% solely used as a fresh fruit for consumption.
Orange accounts for almost 60% of Italian citrus fruit production and is grown on 82,000 ha. of which 65% is dedicated to navel and other blond oranges and 34% to blood oranges. The harvest in the coming year is expected to decline by a potential 40%. This will impact the volume of oranges processed which has been estimated at 40% of output but can be even higher.
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