Fifty years 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 a can!
All this at a time when lots of good Florida oranges were going to waste.
60 years ago, Louis G. MacDowell, director of research for the Florida
Citrus Commission, had an 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
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
Photo by Scott Bauer.
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