Orange belongs to the category of citrus fruits. They are believed to be high bred between the Pamela and tangerine. The orange tree is small flowering tree with evergreen leaves.
The orange is native of South East Asia from where it is migrated to other parts of the world.
Mandarin Orange is a group name for a class of orange with thin, loose peel. The fruit is oblate.its colour is pale bright orange or red orange when completely ripe. Orange, besides a food supplement and fruit is also widely used in cosmetic industries and in various food preparations to give a zingy taste.
India is a big producer of Mandarin Orange and the main producing states are Maharashtra, Coorg, Assam, Khasi hills and Sikkim. However the oranges (Mandarin) produced in Maharashtra particularly Warud and Nagpur is considered the best. They are available all through the year.The juice content of Nagpur Mandarin is very high that is 38-40%. Its size is large and varies from 50mm to79 mm.The surface of Nagpur Orange (Mandarin) is 2/3rd yellow to complete yellow/orange. Its flavor is mild and pleasant and is a good source of anti-oxidants and rich in beta-carotene, B-vitamins, vitamins-C, vitamins-A, potassium and calcium.
The MKC is having large farms and orchards at Warud in the state of Maharashtra, where the best quality of Mandarin Oranges are produced. In MKC farms only completely developed oranges are plucked from the trees and sent to the packing house. The oranges from the farms are brought to the pack house where a temperature of 20-250 centigrade and relative humidity of 65-75% are constantly maintained. Once the produce is received at the pack houses the orange are let on the conveyer belt for manual removal of oblong, high colored, puffy, blemished, deformed, dark green coloured, unripe, over-ripe, bruised and diseased fruits. At the pack house size wise sorting is done by latest machines and finally quality inspection is done.
Fruits so selected are disinfected by through rinsing in fresh water then the fungicidal wax, emulsion or polyethylene wax is applied on the oranges and the wax coating is allowed to dry at a temperature of 50-55 degree Celsius in the tunnel dryer for about 1.5 minutes, this helps to minimize the loss during the transit and distribution. After the inspection, washing, waxing, drying, a final grading is done before the oranges are sent for packing. Packed and ready to export oranges are put to refrigerated vans for dispatch to the final destination.