Oranges are one of the most widely cultivated fruits globally, and commercial production in the United States is concentrated in a few specific geographic areas. The US citrus industry is a significant part of the nation’s agriculture. This specialized cultivation is restricted to areas with suitable climatic conditions that allow orange trees to thrive year-round. The vast majority of the nation’s orange supply comes from two states that have developed specialized roles in the domestic and international markets.
Florida: The Juice Production Powerhouse
Florida is the long-standing leader in orange production, focusing primarily on fruit destined for processing into juice. The state’s subtropical climate, characterized by warm, humid summers and mild winters, provides an ideal environment for growing oranges with high water content. Abundant rainfall and the unique, well-draining sandy soil yield fruit that is exceptionally juicy.
The dominant orange variety grown in Florida is the Valencia, accounting for nearly two-thirds of the state’s total crop. This late-season orange is prized for its high juice yield, intense flavor, and low seed count, making it perfect for commercial processing. Over 90% of all oranges grown in Florida are squeezed for 100% orange juice. Commercial groves are mainly located in the southern two-thirds of the Florida peninsula, away from the threat of winter freezes.
California: The Fresh Market Specialist
California’s orange industry provides high-quality fruit for the fresh consumption market, a stark contrast to Florida’s juice focus. The state’s Mediterranean climate, featuring mild, wet winters and hot, dry summers, produces oranges that develop a thick rind and vibrant color. This environment is less conducive to high juice yields but is perfect for fruit intended to be peeled and eaten directly.
The Navel orange is the primary variety grown, favored for its easy-to-peel rind, seedless nature, and excellent flavor. Cooler winter temperatures are necessary for the fruit’s peel to develop the bright orange color desired by consumers. Most cultivation is concentrated in the Central Valley, particularly in the counties of Tulare, Kern, and Fresno. Even California’s Valencia oranges are primarily sold fresh, with approximately 80% of Navel and 74% of Valencia oranges entering the fresh market.
Secondary Growing States
While Florida and California dominate production, commercial orange cultivation also occurs in other areas of the Sun Belt. Texas and Arizona are the only other states with commercially viable orange production, though their combined output accounts for a small fraction of the national total. These regions utilize specific microclimates to support their citrus crops. In Texas, groves are concentrated in the Lower Rio Grande Valley, where the climate sustains citrus trees, often relying on irrigation.
Arizona’s production is mainly centered in the southwestern region, such as the Yuma and Salt River Valleys. Growers in both of these states face unique challenges, including extreme heat and water management issues. These factors keep their overall production volume lower than the two leading states.
The Climate Factors Driving Location
The geographical concentration of orange production is dictated by the horticultural requirements of the citrus tree. Oranges require a subtropical or Mediterranean climate and thrive best in USDA hardiness zones 9 through 11. The optimal temperature range for growth is between 60 and 90 degrees Fahrenheit.
The primary limiting factor is the plant’s intolerance to hard freezes, which is why commercial cultivation is restricted to the southern tier of the US. While trees can survive brief periods below freezing, temperatures dipping below 28.5 degrees Fahrenheit can freeze the fruit, destroying its quality. Orange trees also require deep, well-drained soil, ideally with a slightly acidic to neutral pH between 6.0 and 7.5.