insects and plant pathogens.  Ninety-seven percent of Florida citrus
acreage was scouted for pests in 2003 and the results were used to make
decisions for approximately half of the citrus acreage.  Prophylactic
programs are used for pressures such as weeds, nematodes, and
post-harvest diseases.  The intensity of scouting is correlated to key
pest emergence times and conditions.  Certified crop advisors and their
assistants review their counts and consult on crop protection methods,
if so needed by the grower.  No workers are used for scouting.

A survey conducted in the early 90s revealed that most growers use
air-blast sprayers for field application of foliar insecticides and
fungicides, while boom equipment is used for herbicides and soil-applied
insecticides, nematicides, and fungicides. (Crop Profiles, Florida)  In
addition to the tractor driver (the applicator), there is a second
worker used as the mixer/loader.  The make up of the team varied among
growers from one or two applicators plus one mixer/loader (the most
common), to seven applicators plus four mixer/loaders.  The total number
of spray employees thus ranged from two to 40 workers.  The range of
acres serviced per employee was 140 to 767.  Crews worked a 9.5 - to
14-hour workday, five to six days a week, for three to 25 weeks of
spraying per year.  A single applicator normally applied four to 30
tanks (500 gallon) per workday, covering an area of eight to 55 acres
per workday.  Approximately half of the surveyed growers reported using
enclosed cabs.

Grapefruits have a spray program of 4 – 8 sprays beginning at bloom
(March – April) and continuing through late summer.  There are five
basic periods throughout the year during which pesticides are applied.
The post-bloom spray commences sometime between March 1 and April 15 and
takes from two to seven weeks to complete.  Target pests for this spray
period are melanose, scab, and citrus rust mite.  Nutritional materials
are often added to this spray as well.  The second, supplemental,
application is often the same as the first application, and usually is
applied over the six weeks between mid-April and the end of May.  The
summer spray occurs in June or July.  This is the petroleum oil spray
and it may also contain other active ingredients to control greasy spot,
mites, or scales.  The fall spray is conducted between mid-august
through year end, and there maybe a supplemental sprays in addition, on
an as-needed basis.  These sprays are often miticides to control rust
and/or spider mites on fresh market fruit.

Survey results revealed that about ten % of growers used aerial
application on about 40 percent of their acreage.  When aerial
application is used, it is largely for micronutrients.  However, the
remaining respondents said infrequent use of aerial application was not
uncommon when a rapid application was necessary (especially in fresh
market citrus).  Pilots operated for 14 to 23 weeks per year, with wind
velocities of five to ten MPH precluding spraying on 15 % of those days.

Approximately a third of the survey respondents reported using hand-gun
application for citrus resets.  Additionally, most of the sprays
occurring in the nursery setting are either with hand-gun or pump-up
sprayers.

Hedging/Pruning

Hedging and topping are carried out after fruit harvest so that fruit is
not affected (except Valencia).  This process is conducted by a
dedicated crew of people who follow after the harvest and mechanically
hedge and top throughout the year.  Some managers hedge and top every
tree row each year, while others hedge every other year (Valencia).  The
crop residue from this process is eventually mowed into mulch when the
row middles are mowed for weeds.

Rind color and quality are crucial only to the fresh fruit market.  Such
fruit, destined for packinghouses following harvest, must have cosmetic
appeal to consumers even though apparent imperfections in the outer rind
usually do not adversely affect the internal quality of the fruit.
Greater pest management inputs are required for fresh fruit production.
Approximately 60 - 65 % of the fruit passes the fresh fruit quality
tests.  Failure of quality tests is due mainly to poor color, rind
blemish caused by citrus rust mites, scab, melanose and greasy spot, or
inadvertent puncturing of fruit as it is picked.  Rejected fruit is
usually processed.  Approximately 95 % of oranges are processed, and 50
% of grapefruit is processed.  Generally, very little grapefruit is
produced with the intention of it being processing, so fruit quality and
finish must be maintained which requires precise season-long management
of citrus pests such as citrus rust mites, scab and melanose. As
mandated by law, fresh citrus fruit is treated with postharvest
fungicides to inhibit decay.

COMPARISON OF HARVESTING, JUICE PROCESSING, POSTHARVEST HANDLING, RAW
AGRICULTURAL COMMODITY (RAC), EDIBLE PORTIONS, AND PROCESSED FOOD ITEMS
FOR THE CITRUS FRUITS:

Harvest Method

	Citrus is usually hand harvested, whether processed or marketed fresh.
Mechanical harvesters have been used for processed fruit in Florida and
are increasing in popularity due to high labor costs and lack of labor
availability.

Unlike most fruits citrus matures on the trees.  All citrus are
nonclimacteric fruit, meaning that they ripen gradually over weeks or
months and are slow to abscise from the tree.  External color changes
during ripening, but is a function of climate more than ripeness, and a
poor indicator of maturity.  The best indices of maturity for citrus are
internal: Brix (sugar), acid content, and the Brix/acid ratio.  .

Grove managers take representative samples of oranges from a particular
block of trees, about 40 pieces of fruit for a 40 acre block.  The juice
is squeezed from the sample fruit and the juice is tested for two main
attributes – brix (sugar content) and acid.  From these two
attributes, the sugar: acid ratio is used to determine the flavor of the
juice.  Juice must meet minimum standards in order for it to be sold as
100% Florida Orange Juice.  The minimum maturity for oranges varies
during the season, but generally it is a minimum of 8.5 brix with a 10
to 1 ratio.  Many juice processing plants will have even higher minimum
maturity standards.

Once a orchard block is determined ready for harvest, a crew of
harvesters is sent to   HYPERLINK
"http://members.aol.com/citrusweb/pictures/pick.html"  pick the entire
block of fruit by hand , using wooden ladders and canvas pick sacks.  In
Florida, almost 96% of all oranges are still harvested by hand.  Since
1999, the industry has been harvesting a portion of the processed orange
crop with mechanical harvesters.  The three types of machines being used
commercial are the continuous canopy shake and catch system, the trunk
shake and catch system, and the tractor-drawn continuous canopy shaker.
During this time, over 90,000 acres have been   HYPERLINK
"http://www.ultimatecitrus.com/harvest/"  mechanically harvested , all
at a savings versus hand harvesting.  In the 2004 – 2005 season only
15,000 A or about 2.5% were mechanically harvested.   The   HYPERLINK
"http://members.aol.com/citrusweb/pictures/sack.html"  pickers dump the
fruit  into plastic tubs that hold approximately 900 pounds of oranges.
A special truck, called a   HYPERLINK
"http://members.aol.com/citrusweb/pictures/goat2.html"  "goat" , will
then come through the grove and, using a hydraulic boom,   HYPERLINK
"http://members.aol.com/citrusweb/pictures/goat1.html"  pick up the tub
and dump it into the back of the goat into a special body.  Most
mechanically harvested fruit is harvested directly into a goat.  The
goat then goes outside the block of trees and the body rises up and
HYPERLINK "http://members.aol.com/citrusweb/pictures/goat3.html"  dumps
its load of oranges into a large open tractor-trailer  that holds about
45,000 pounds of oranges.  A truck-tractor then hauls the trailer to the
processing plant.

  HYPERLINK "http://members.aol.com/citrusweb/pictures/goat3.html"  Goat
dumping oranges

  HYPERLINK "http://members.aol.com/citrusweb/pictures/goat3.html"  into
a waiting trailer

Harvest

	The largest period of time that agricultural workers come in contact
with mature citrus trees is during harvest, which is usually done by
hand.  All oranges except Valencia have the potential to be
machine-harvested.  Currently, over 95 percent is hand-harvested versus
machine-picked.  The pickers use 20-foot ladders which are propped up on
the tree limbs as the fruit is picked.  The fruit is placed in a long
bag that is eventually emptied into either a bulk trailer (processed
citrus) or bins/boxes (fresh fruit).  The fruit is then transported to
either the processing plant or the packinghouse.  The workers will dress
in long-sleeved shirts and pants due to the abrasive nature of the
citrus foliage.  However, citrus is picked with a bare hand.  Pickers
never contact mechanically-harvested citrus since it is bound for the
processing plant.  Off grade fruit color fruits go to juice processing
plants.  On average, one picker can pick ten 90-pound boxes per hour.
Production averages 300 to 400 boxes per acre depending on variety.
Fresh fruit pickers work a 30 hour week during the harvest season and
process pickers work a 40- hour week (fruit picked for the fresh market
must be dry of dew/rain prior to harvest).  For fresh fruit, standard
packing line operations are used in this order: dumping, culling,
washing, brushing, waxing, drying, grading by humans, sizing, and
boxing.  Oranges, grapefruit, and tangerines/hybrids mature and are
ready for picking in all months but September and August (see Tables 33
and 34).  Lime and lemon are harvested from June through September.
Consequently, citrus harvest can occur during the entire year.

	From Brown (2005).  Hand picking of fruit by snapping each fruit from
its stem is the traditional method of harvesting Florida oranges and
grapefruit.  Mechanical use in Florida is increasing about 17,000 of the
586,859 A of oranges were mechanically harvested during 2002-2004.  As
orchards are replaced they can be replanted more conducive to mechanical
harvesting.  In Florida 95% of the oranges are processed.  A field box
is 90 lb and average harvest by hand is 10 FB/hr or 900 lb/hr.  Crews
are usually 20 hand harvesters and harvest 1500 FB/8 hr day or 67.5 lb.
Future tree plantings are recommended at densities of 346 – 445
trees/ha (140-180 trees/A).  (Rouse) Future plantings should be in row
spacing 10 – 15 ft and 22 – 24 ft between rows.  Tree heights need
to be limited to 16 ft.  Some of the mechanical methods harvested 500
trees/hr, or 800 FB/hr.  There are eight different mechanical harvesting
systems being tested. Potential to go from 8 – 10 boxes/hr to 30
boxes/hr with a trunk shaker and catch frame.  Majority of mechanical
harvesters are of a shake a catch system.  Sanders Orange harvesting
systems – A mechanical harvester has the potential to replace 20 –
50 manual pickers. Max worker rate is 0.5 t/h; shaking harvester is
10t/h and canopy harvester is 25t/h.

Postharvest

For processing citrus, fruit coming into the processing plant is
hand-graded by workers on either side of a conveyor belt.  Workers
remove any broken or decayed fruit prior to the wash process.  The
number of workers depends on the number of “lines” operated by the
plant.  Usually six to eight workers per line work a 40-hour week during
the harvest season.  No protective gloves are worn during this process

	For fresh market citrus, workers conduct the same initial hand-grading,
which is followed by a wash, waxing, and fungicide application.  Then, a
second hand-grading is performed.  There are usually about half of the
number of graders for the second grading in comparison to the initial
grading.

Since Florida lacks uniform rainfall throughout the year, irrigation
must be set to water the plants during bloom and early fruit set.
Irrigation is also used for freeze protection for young trees (up to
five years in age).  Micro-sprinkler systems (95 percent of the acreage)
are used for under-canopy irrigation.  Older groves that still have
high-rise irrigation (five % of the acreage) may use this system to form
a layer of ice on the young trees when conditions are freezing.  The
state water management districts require that retention ponds be
constructed to receive runoff from citrus groves.  These must have the
capacity to hold rainwater from a one-day storm with a 10-year frequency
or a three-day storm with a 25-year frequency.  The first inch of runoff
must be held for five days with no more than a one-half-inch discharge
in any one day.  This allows for pesticide degradation to occur.

Unlike other fruit, citrus must mature on the tree.  It must be sampled
to determine the amount of sugar (soluble solids) prior to harvest, as
well as the acid to sugar ratio.  Of the oranges grown in Florida,
approximately 95 percent end up being processed (either from-concentrate
or not-from-concentrate) with the remainder destined for fresh market
consumption.  All of the grapefruit are destined for fresh market as
well. Rind color and quality are crucial only to the fresh fruit market.
 Such fruit, destined for packinghouses after harvest, must have
cosmetic appeal to the consumer.  Rejected fresh fruit is processed,
which still results in approximately half of the grapefruit being
processed.

Since citrus fruit ripen throughout the year based on species or
variety, harvest occurs throughout the year.  Harvesters climb on
ladders and pick fruit by hand, which is placed in a bag and taken to
the bulk trailer.  A small amount of processed oranges (15,000 acres or
about 2.5 percent) were mechanically harvested in the 2004-05 season
(4).  Processed fruit heads to the processor, where it is washed and
squeezed.  Once fresh market fruit reaches the packinghouse, trash is
eliminated, as well as split and rotten fruit.  This is followed by a
water spray, wash, and rinse, at which time the fruit is hand-graded.
Off-grade fruit goes to processing, while fresh market fruit are treated
with wax and fungicide(s), as mandated by Florida law, to inhibit
postharvest decay.  There is generally one more minor hand-grading that
occurs after the waxing.

Processing of the Citrus Fruit Crops for Their Juice

(Adapted from Townsend, 2007, University of Florida   HYPERLINK
"http://www.ultimatecitrus.com/Story/oj_story.html"
http://www.ultimatecitrus.com/Story/oj_story.html ) and FMC
technologies,   HYPERLINK
"http://www.fmctechnologies.com/FoodTech/BeveragesJuice"
http://www.fmctechnologies.com/FoodTech/BeveragesJuice  , and
Milk/CitrusProcessing/CitrusJuiceExtractor.aspx, and Braddock, 1999,
Handbook of Citrus Byproducts and Processing Technology):

At the processing plant, the trailer load of oranges is weighed on
scales in order to determine the weight of fruit received, which will be
used to base the payment to the grower.  The trailer of oranges is then
 HYPERLINK "http://members.aol.com/citrusweb/pictures/dump.html"
unloaded  onto a conveyor belt.  From this belt, the Florida Department
of Agriculture and Consumer Services (FDACS) takes a representative
sample to test it for juice content and maturity, and to certify the
pounds solids per box (the unit that growers' payment is based upon).
The fruit is then diverted to   HYPERLINK
"http://members.aol.com/citrusweb/pictures/bins.html"  storage bins
labeled according to the juice specification as determined by FDACS.
Oranges are then selected from the bins to enable blending of optimal
quality.  The fruit is conveyed by belt through a   HYPERLINK
"http://members.aol.com/citrusweb/pictures/wash.html"  washing process .
 Then it enters into the processing plant where it is   HYPERLINK
"http://members.aol.com/citrusweb/pictures/grade.html"  graded  for bad
or damaged fruit.  The fruit is then separated by size and sent to the
HYPERLINK "http://members.aol.com/citrusweb/pictures/extract.html"
juice extractors . Inside the extractors, before juicing, the peel is
pricked to extract the oils found in the peel, and then the juice is
extracted.

  HYPERLINK "http://members.aol.com/citrusweb/pictures/yard1.html"  Full
orange trailers on

  HYPERLINK "http://members.aol.com/citrusweb/pictures/extract.html"
Then juiced in the extractors

The pulpy juice next goes through a   HYPERLINK
"http://members.aol.com/citrusweb/pictures/finish.html"  finisher
screen where the pulp and seeds are removed, which, along with the peel,
is diverted to be used for   HYPERLINK
"http://members.aol.com/citrusweb/pictures/dryer.html"  byproducts ,
such as   HYPERLINK
"http://members.aol.com/citrusweb/pictures/mill.html"  cattle feed .
From this point, the juice may either go directly into a pasteurizer in
the case of Not From Concentrate (NFC), or it goes on to the   HYPERLINK
"http://members.aol.com/citrusweb/pictures/evap.html"  evaporators
where most of the water is taken out of the juice by vacuum and heat,
then chilled, to yield frozen concentrated orange juice (FCOJ).  This
process also strips out certain essences and oils.  The concentrated
juice, about   HYPERLINK
"http://members.aol.com/citrusweb/pictures/conc.html"  65° brix , is
then piped to the   HYPERLINK
"http://members.aol.com/citrusweb/pictures/tank.html"  tank farm  where
concentrate is stored at about +10° F, separated by variety and ratio
(brix to acid) range.

  HYPERLINK "http://members.aol.com/citrusweb/pictures/dryer.html"  The
peel/pulp dryer for

  HYPERLINK "http://members.aol.com/citrusweb/pictures/evap.html"  The
evaporators; removes

  HYPERLINK "http://members.aol.com/citrusweb/pictures/tank.html"
100,000 gal. stainless

  HYPERLINK "http://members.aol.com/citrusweb/pictures/tank.html"  tanks
of FCOJ

When ready to ship frozen orange concentrate to a customer, such as a
juice packager, the concentrate is blended from the various tanks to
meet the specifications of the customer and meet USDA requirements.
Essences and   HYPERLINK
"http://members.aol.com/citrusweb/pictures/oil.html"  oils  (recovered
in the processing process) are also added back to enhance the flavor.
This blending process is how juice made from concentrate, FCOJ, has a
more consistent quality year round than fresh juice or NFC.  The NFC is
the oldest processing technique for orange juice.  The FCOJ (at about
65° brix) is either put into 55-gallon drums and shipped in a
refrigerated truck, or is loaded onto a special food-grade   HYPERLINK
"http://members.aol.com/citrusweb/pictures/tanker.html"  insulated
tanker truck  and delivered to a packaging plant.  Some Florida
processing plants also have packaging plants at the same site.  Many
dairies around the country also package orange juice using the same
equipment used to package milk.  To make cans of frozen concentrate,
filtered water is added back to bring the brix level down to 42° (about
3 times more concentrated than fresh juice).  For chilled reconstituted
(recon) ready-to-serve (RTS) orange juice, filtered water is added to
bring the brix down to about 11.8°, the average of fresh squeezed
juice.  It is then put up into cardboard cartons, glass, or plastic jugs
to be sold at the retail store.  All FCOJ, Recon, and NFC forms of
orange juice are always pasteurized before it reaches the consumer to
protect from contaminates.

  HYPERLINK "http://members.aol.com/citrusweb/pictures/tanker.html"
Insulated food grade tanker

FMC FoodTech's, Lakeland, FL  citrus juice extraction systems process
75% of the world's juice production in 50 different countries.  The
Extractor separates the juice from those constituents which, if allowed
to remain in contact with the juice for any period of time, will have an
adverse effect on the end product.  The fruit is penetrated by a porous
tube and then crushed by interlocking fingers.  The juice flows through
the tube and the shredded peels are collected for further processing.  A
premium juice extractor (PJE) which uses components specifically
designed to reduce oil levels and bitterness in juice.  The PJE is ideal
for both not-from-concentrate and for fresh juice.  The other extraction
technique is to utilize the Brown Reamer made by the Brown
International, Covina, CA in which the fruit is cut in half and each
half is pressed by a rotating burr or reamer to extract the juice and
the peels are collected separately and further processed for oil.

For the Oil Recovery:

The FMC FoodTech Citrus Juice Extractor is unique in that it is a
machine in which oil recovery is performed in the same piece of
equipment as juice extraction. This method not only minimizes the space
and energy required to recover oil, but also delivers high yields. Water
usage and waste disposal are minimized through the use of water recycle
systems. The quality of the oil recovered allows processors to market
their product as cold pressed oil.

Pulp Recovery:

The FMC FoodTech Citrus Juice Extractor offers various methods of pulp
recovery.  The juice cell sac sizes can be custom tailored to the needs
of the processor and its customers.  In one configuration the FMC Citrus
Juice Extractor can produce pure juice sacs of nominal size for use in
concentrated juices and other products. It can also be configured to
produce high quality premium pulp cells as part of the Pulp Recovery
System.  Juice sacs from this system are primarily used in the
manufacture of not-from-concentrate juices.  The juice cell sacs
produced by this system range in size from 4 mm to 10 mm, are virtually
free of peel and seed particles and embryonic seeds and up to 90% of the
juice sacs retain their floating character.  Each FMC FoodTech Citrus
Extractor is capable of handling 325 - 500 fruits/minute or 2 - 7 tons
of citrus per hour.  The Brown Model 400 can handle 350 - 400
fruits/minute.

For processed fruit, growers are paid for "lbs-solids" or sugar content,
based on juice analysis.  Harvested fruits are culled for rot, and
remaining fruit is washed prior to juicing.  Juice is extracted by
inserting a cylindrical strainer in the center of the fruit and
compressing the fruit hydraulically.  Extracted juice contains some pulp
and oils, which are separated from the juice by centrifugation and
screening.  Juice is pooled into lots of various colors and sugar
levels; some mixing is done to produce uniform product.  Sales of frozen
concentrate have been outpaced by single-strength juice products in
recent years, due to the superior flavor of the latter.

Figure 4.  Flow Chart Process for Preparing Frozen Concentrated Orange
Juice from Florida Oranges.

Source: Frozen Concentrated Orange Juice from Florida Oranges, Richard
F. Matthews, Florida Cooperative Extension Service, Institute of Food
and Agricultural Sciences, University of Florida, April 1994.

Comparison of the Raw Agricultural Commodities (RAC) and Processed
Commodities for the Citrus Fruits (see Table15).

Table 15.  Citrus Fruit Portion Analyzed for the Raw Agricultural
Commodity (RAC) and the Processed Commodity (40 CFR Vol. 58, No. 187,
9/29, 1993, pp. 50888 – 50893. Portion of Food Commodities Analyzed
Pesticide Residues: Proposed Rule), and Table 1 Raw Agricultural and
Processed Commodities Derived from Crops (EPA Residue Chemistry
Guidelines OPPTS 860.1000).

Commodity

Portion Analyzed (RAC), Use as a Feedstuff (F)

Processed Commodity and Use as a Feedstuff (F)

Citrus

Analyze the whole fruit.

Refined oil

Dried pulp (F)

Juice

	Juice and oil are the only processed food items required for the Citrus
fruit group 10 and the dried pulp is a significant livestock feed item.

	Other uses for the specific citrus fruit commodities are discussed
under the preparation, cooking methods, uses, and marketing standards
for members of the citrus and cooking methods for members for members of
the citrus fruit crop group:

LIVESTOCK FEED ITEMS:

	Dried citrus pulp is the one significant animal feed items associated
with the Citrus crop group 10.  It is the ground peel, residue of the
inside portions and occasional fruits of the citrus family which have
been dried and produces a coarse flaky product.  Most of the dried
citrus pulp is from oranges and grapefruit but may contain some residues
of lemon, lime and tangerines.  It may contain dried citrus meal or
pellets and whole citrus seeds and has an above average palatability.
It is also defined as the dried residue of peel, pulp and seeds of
orange, grapefruit and other citrus fruit.  Approximately 5 million tons
of citrus peel is processed in Florida.  It is dried to a moisture
percent of 10%.  It can be fed to beef and dairy cattle only at 20%
maximum.  Citrus dried pulp is roughage generated mainly in Florida and
smaller amounts in California.  Over 70% of the U.S. production is
exported to Europe on a yearly basis with the remainder used as a
maximum amount of 10% in premixed rations.  Dried citrus pulp can
contain from 1.8 to 8.3% seeds with an average seed content of 4.75%
(Chapman et al.).  Wet citrus pulp is also nutritious but is limited in
use due to its high moisture content and cost of transporting the
material.  Citrus molasses is manufactured from the bound juice released
from the limes cured and pressed orange and grapefruit peel residues.
Approximately 3,125 lb of citrus molasses from press liquor from the
peel and pulp residue can be produced from 85,000 lb of fresh
grapefruit.  Newer processors that dry the citrus peel residue are
greatly limiting any citrus molasses production.

	Over the past 5 years, a significant increase in the amount of citrus
pulp being used on Florida ranches.  This increase in use is a response
to a decrease in demand for dried Florida citrus pulp in the world
market.

	A combination of the decline in export market opportunities and the
high energy-costs associated with citrus pulp drying have resulted in
Florida citrus juice plants offering wet pulp to area cattlemen.  This
product is typically shipped directly from the citrus processing
facility, placed in piles in the pasture and offered free-choice to
cattle. The surface of these wet citrus pulp piles will quickly harden
while the interior of the pile begins to undergo fermentation. Within a
few days cattle will begin to rapidly consume the fermented product.
Under this management situation, a large amount of waste is expected.
The amount of product dry matter delivered along with wastage should be
considered when comparing the value of dry and wet citrus pulp.  Even
though a considerable amount of waste is expected, the feeding of
free-choice, wet citrus pulp requires less investment in feeding
equipment and storage space compared to dry pulp, which will require
some on-ranch investment in dry storage capability.  Citrus pulp is
classified as an energy concentrate byproduct feed, containing low crude
protein and a moderate amount of digestible energy.

	Book values typically provide a citrus pulp total digestible nutrients
(TDN) content ranging from 80 to 84% on a dry matter (DM) basis. These
values were likely obtained as much 30 years ago and have not been
updated due to the regional use of citrus pulp and the lack of domestic
interest over the past couple decades.  With the current wide-spread use
of both wet and dry citrus pulp in Florida, we have begun testing the
current energy content.  Current TDN values for Florida citrus pulp now
appear to be significantly less compared to historic values reported in
the literature.  Protein has always been low in citrus pulp and ranges
from 5 to 9% crude protein (DM basis).  This value is insufficient to
provide adequate supplemental protein to the diet of cows during the
winter months.  In Florida there is a need supplemental protein for
forage-fed cattle provided citrus pulp supplements.  Cattle provided
citrus pulp with no additional protein voluntarily consumed 23% less
forage compared to cattle provided a source of supplemental protein
along with the citrus pulp

The most commonly adverse reported condition associated with citrus pulp
feeding is ruminal parakeratosis, a digestive disorder associated with
the feeding of high concentrate diets.  This condition is described as
the hardening and enlargement of the rumen papillae, and has been widely
reported in ruminant feeding systems that utilize low roughage rations.
Citrus pulp at more than 60% of the concentrate mixture for cattle
full-fed in feedlot can result in rumen parakeratosis.  When
supplementing citrus pulp to grazing cattle, make certain there is
sufficient pasture forage available to prevent ruminal parakeratosis.
It is unlikely that rumen parakeratosis would be a problem in grazing
cattle unless the supplemental citrus pulp is their only feed option.

POTENTIAL FUTURE USE OF CITRUS PEELS:

	In the future orange peels from Florida juice production may be
diverted from being used for livestock feeds to ethanol production.
Excepts from an article by Sara Parker (See Parker 2007) on converting
orange peels into cellulosic ethanol is discussed below:

“Approximately 5 million tons of citrus peel waste annually, the
Florida orange juice industry has the potential to provide up to 60
million gallons of cellulosic ethanol for Florida residents, according
to Bill Widmer, a research chemist with the USDA-ARS Citrus and
Subtropical Products Laboratory in Winter Haven.

	‘Where the process stands right now is we can break apart the complex
carbohydrates and liquefy the citrus waste. Basically what we end up
with is a four to five percent fermented stream -- or citrus beer.  I
use that term 'beer' loosely.  You definitely would not want to drink
that stuff.”  Fermentation of the sugars is done using traditional
brewers yeast and the resulting 'beer' has the ethanol separated and
converted to fuel grade ethanol using a distillation and dehydration
process.  However, Widmer notes there are still minor hurdles left to
overcome in the laboratory with the citrus to ethanol conversion
process.’

"After stripping the alcohol we still end up with a residue that we need
to get rid of -- about one-third of the solid is still there and the
short term solution right now is to dry that, and produce cattle feed
from it," said Widmer.   "We haven't demonstrated everything from a raw
peel to two-hundred proof alcohol -- and stripping that ethanol out of
the beer stream -- I don't think it's a major hurdle, I think it's a
minor one. But it's one that we do have to demonstrate."

	‘Although 60 million gallons of cellulosic ethanol per year would not
even come close to satisfying U.S. fuel demand, this hasn't stopped
companies from seeing the economic and environmental benefits the
technology would offer consumers on a regional scale.’

	"Really, the citrus waste conversion to ethanol, would be a local
biomass source in Florida," said Widmer, noting that amount could meet a
local demand for oxygenating fuel additives in central Florida as well
as generating additional revenue for citrus growers.”

	The citrus waste, a pectin, cellulose and soluble sugar rich mixture of
peel, segment membranes and seeds is available at no cost and in large
volumes with potentially no transportation costs since companies like
Florida-based Citrus Energy LLC, and newly incorporated Southeast
Biofuels, plan to build biorefineries in the local vicinity or co-locate
at the citrus processing facility itself.

"I think what you're going to see over the next fifteen years is wood
plants in Georgia and Alabama; citrus plants in Florida; and corn plants
in the Midwest," said Tom Endres, senior vice-president of operations at
Xethanol Corporation.  Xethanol, which formed a joint venture with
Renewable Spirits last year to create Southeast Biofuels, plans to build
a pilot plant this year with the potential to produce up to 50,000
gallons of ethanol from the citrus waste.

Citrus Energy LLC, which plans to build a four million gallon per year
ethanol biorefinery in Florida, notes:  Currently, citrus waste from
orange juice processing companies is dried into citrus pulp pellets and
fed to cattle with little or no return on investment.  In addition,
during the drying process toxins are released requiring citrus
processing companies to install costly equipment to ensure that organic
emissions do not escape into the atmosphere  However, those emissions
are negated in the citrus-to-ethanol conversion process since no drying
takes place, and the byproducts, such as limonene (a valuable
ingredients in commercial cleaning products) can be marketed at an
additional profit.  Approximately half a pound of peel oil is produced
for every gallon of ethanol produced, said Widmer.

But with more research, material from the residue left after limonene
removal and ethanol production could be turned into other profitable
industrial products, such as building-material additives for concrete,
said Widmer”.

Citrus Industry Byproducts

	One harvested box of orange weighs 90 lb (40.8 kg) and over half of the
yield is juice (50 lb), while the remainder (40 lb) is waste products
(Braddock, 2003).  The peel has essential oils that are recovered during
juice extraction such as D-limonene.  Essential oils are used for food
and beverage flavors, in the perfume industry, for personal care and
consumer products.  Cold press citrus oils are used as a flavoring for
orange juice.  Table 16 shows the yields of oil/ton of citrus fruits.
Table 17 gives the amounts of citrus byproducts for each ton of oranges
and Table 18 gives the ranges of the peel, pulp, and juice content of
the representative commodities of the Citrus fruit group as orange,
tangerine, lemon and grapefruit.  Citrus dried pulp is used for cattle
food and is dried to a moisture level of 10 - 12%.  The press liquor is
concentrated with evaporators to about 72% sugar and is called citrus
molasses and is added back to the citrus dried pulp or sold separately
for ethanol production.  Flavonoids and limonoids are used for potential
medicinal or pharmaceutical uses.

Table 16. Yields of Oil from Various Citrus Fruits (kg oil/ton fruit,
FAO Statistics, 2005).

Citrus Fruit/Variety	Range of Oil (kg/ton)	Average Oil Content (kg/ton)

Orange

Hamlin	3.5 – 4.2	3.9

Pineapple	3.7 – 4.8	4.8

Valencia	5.2 – 8.1	6.7

Temple	3.4 – 4.5	3.9

Grapefruit

Duncan	2.4 – 3.4	2.8

Marsh	2.7 – 3.6	3.1

Ruby Red	2.5 – 3.9	3.2

Tangerine

Dancy	6.7 – 8.7	7.7

Orlando	4.8 – 6.2	5.6

Table 17. Typical Amounts of Citrus Byproducts from Orange Processing
(Goodrich and Braddock, 2006):

Byproduct	Kg/box oranges*

Dry pellets (90% DM) 	4.0

Molasses	1.4

Essential oil and d-limonene	0.3

Pulp wash soluble solids	0.3

Pectin	1.3

Frozen pulp	2.0

Flavonoids	0.2

* Oranges – 40.8 kg/box, juice yields 55%

Table 18. Peel, Pulp, and Juice content of the Representative
Commodities for the Citrus Fruit Group 10 which are the Orange,
Tangerine, Lemon, and Grapefruit.

 Citrus Portion	Orange	Tangerine	Lemon	Grapefruit

Peel %	21.5 - 38.1	25.6-33.0	32.0-46.6	33.6-36.4

Pulp %	61.9-78.6	67.6-73.6	53.4-67.9	63.6-67.3

Juice %	23.8-51.0	32.5-38.6	21.6-27.0	30.0-33.6

CROP ROTATIONS FOR THE CITRUS:

	The members of the Citrus fruit group are not rotated because of their
long productive life spans at the same location most citrus orchards are
kept at the same location for < 40 years, and will be replanted at the
same locations they age and lose production.  Trees can range from 25 to
40 ft in height and take 10 to 15 years to develop before they bear
fruit.  In Florida, yields for navel, Valencia orange, white and pink
grapefruit at different ages from 3 to > 24 years may be are shown in
Table 19.  Yields increased greatly as trees mature.

Table 19.  Florida Citrus Tree Ages 3 to > 24 years and Yields in
Estimated Boxes Fruit/Tree (2001-2006).

Commodity	3 -5 year old tree	6-8 years	9 – 13 years	14 – 23 years	>
24 years	Average

boxes

Early Navel orange	1.38 boxes	1.8	2.74	3.51	4.36	3.08

Late Valencia Orange	1.11	1.66	2.10	2.42	3.82	2.25

White grapefruit	1.63	2.83	3.10	3.29	5.00	3.75

Pint/red grapefruit	1.48	2.20	3.27	3.59	4.40	3.46

Navel orange – 90 lb/box; Valencia – 90 lb/box; Grapefruit -85
lb/box.

PEST PROBLEMS FOR THE CITRUS CROPS:  (Developed from USDA Crop Profiles
from AZ, CA, LA, and TX, Extension Bulletins, and Research Literature).

There are several common pest problems among the citrus fruits.  The
most important pest problems associated with this group of commodities
are plant diseases including postharvest diseases, as well as some
insects and mites.  The following are the list of important insects,
mite, and diseases of the citrus fruits (USDA Crop profiles 2006,
Ruther, 1978):

Insects and mites: Caribbean and Mediterranean fruit flies, citrus bud
mite, citrus leafminer, citrus root weevil, black fly, citrus rust mite,
California red scale, cutworm,  Asian citrus psyllid, scales, black
flies, psyllid, glassy winged sharpshooter, Argentina and fire ants,
katydid, grasshopper, aphids, mealybug, thrips, citrus leafminer, spider
mites, whitefly.

Diseases: citrus scab, branch knot, Septoria leaf spot, algal leaf spot,
tar spot, oil spotting, lime blotch, California red scale, anthracnose,
brown rot, black spot, greasy spot, gummosis, heart rot, damping-off,
seedling blight, Diplodia dieback, Fusarium oxysporum, Phytophtora root
rot, charcoal root rot, xyloporosis, melanose, citrus blast, citrus
blight, greasy spot, sooty mold, green mold, blue mold, citrus canker,
citrus greening, and several viruses including crinkly leaf virus,
psorosis, tristeza virus, and powdery mildew.

Nematodes: Citrus nematode, burrowing nematode, sting nematode, sting
nematode, lesion nematode, and sheath nematode.

Weeds: Over 100 weeds found in citrus orchards as a combination of
annual and perennial grasses and broadleaf weeds, such as milkweed,
morningglory, saltbush, goatweed, Virginia creeper, guineagrass, and
lantana.

Vertebrate pests: meadow voles, rat, rabbit, armadillo, deer, pocket
gopher, coyote, and squirrels.

	Proposed citrus fruit commodities that are being added to the crop
group share many of the same pest problems because of their similar
cultural practices and their highly desirable fruits to many pests.

	The members of the Citrus Fruit Crop Group share many of the same pest
problems since they are all members of the same botanical family the
Rutaceae.  Because of the similarity in the botany, cultivars and
cultural practices among these crops, they have similar pest problem.
Availability of a similar set of pest control options for the Citrus
fruit group would be useful in promoting integrated pest management
(IPM) strategies.  Some of the pests affect the external appearance of
the fruit some from damage by feeding on the leaves or buds, and some by
reducing postharvest keeping qualities.

	Asiatic citrus canker caused by a bacterium (Xanthomonas axonopodis pv.
citri) and citrus greening or Huanglongbing (Candidatus liberibacter)
have become much more important severe plant diseases that must be
quarantined to help control the diseases in Florida and prevent spread
to other citrus producing States.  Grapefruit and Persian limes are
highly susceptible to citrus canker.  ‘Navel’, ‘Pineapple’, and
‘Hamlin’ sweet oranges are moderately susceptible, while
‘Valencia’ orange, tangors, tangelos, and other mandarin hybrids are
susceptible and mandarins’ are moderately susceptible.  The wind is a
major dispersal agent of the disease, and the best control is
eradication of the infected trees.  Citrus greening or Huanglongbing
(HLB) is a serious disease of citrus because it affects all citrus
cultivars and causes rapid decline of trees.  HLB has seriously affected
citrus production in a number of countries in Asia, Africa, the Indian
subcontinent and the Arabian Peninsula, and was recently discovered in
Brazil (2004) and Florida (2005).  Huanglongbing is vectored by the
Asian citrus psyllid.  When psyllid is abundant and environmental
conditions are favorable, HLB can rapidly destroy existing groves and
prevent commercial production of oranges and other citrus cultivars.
Mature trees if infected may decline and become non-productive and young
trees that become infected never come into fruit production.  HLB is
difficult to manage and continued production of citrus has proven
difficult and expensive in areas where it is widespread.  HLB is one of
a few citrus diseases that can be considered a truly limiting factor for
citrus production. There are no HLB tolerant mandarin, orange or
grapefruit cultivars to replace declining trees.  The general control
strategy has been to eradicate all existing sources of HLB within an
area, then replant with HLB-free trees grown from clean budwood.
Psyllid populations must also be reduced as much as possible.

	Citrus fruit orchards have many weed control problems that must be
controlled to ensure adequate yields and harvesting efficiencies.  This
citrus group shares a multiplude of insect, disease, viral, and
nematodes.  Weeds include grassy and broadleaf such as annual, biennial,
and perennial weeds such as milkweed, morningglory, and saltbush.
Animal pest problems include meadow voles, squirrels, deer, armadillos,
and rabbits.

COMPARISON OF POTENTIAL RESIDUE LEVELS IN THE CITRUS:

	Magness, Markle, and Compton in 1971 classified food and feed crops
based on predicting the potential for pesticide residues based on
exposure of the edible parts to applied pesticides, which led to the
development of the crop groups.  The majority of the citrus fruits were
classified in the Fruit Crops Category I.  Category I include the citrus
fruit crops with fruits mostly medium to large, peel nearly always
discarded when consumed or processed.  Peels may be dried and used as
livestock feed particularly the orange and grapefruit.  Category I fruit
crops will have minimum exposure of the edible portions to direct
contact to pesticide.  The lime is placed in Fruit Crops Category II
since it has somewhat greater exposure of edible parts to pesticides
than in Category I, because of greater surface in proportion to weight.
The fruits are medium to small with the peels generally discarded before
being consumed.  The Calamondin, citron, and kumquat are placed in Fruit
Crops Category IV with increased exposure of edible parts to pesticide
residues because the peel is commonly consumed.  The fruits are medium
to small.

One would expect pesticide residues to be similar in most of the members
of the Citrus fruit crop group, and distinct citrus fruit crop subgroups
may be based on potential of residue to be deposited on the fruit.

	We expect that all proposed members of the citrus fruit crop group will
have similar residue levels based on similarities of the raw
agricultural commodities (RAC’s), cultural practices, and pest
problems.  A comparison of established tolerances on citrus fruit
commodities also supports that residue levels will be similar between
members of the crop group and subgroups (See Tables 20, 21, 22, and 23).
 The proposed representative commodities cover over 99% of the total
citrus fruit production in the U.S., and they also tend to be an equal
or more conservative estimate of tolerances and potential residues.
Based on existing tolerances in 40 CFR and the USDA FAS mrldatabase, a
comparison of these tolerances for the representative commodities is
listed in Table 20 for the U.S., Codex MRL’s, and the European Union
(EU).  In several cases the U.S. tolerances are higher than those
established in the EU.  Tables 21 contain tolerances established in the
U.S. on the proposed representative commodities (orange, tangerine,
lemon, lime, and grapefruit) and are remarkably similar. Table 22 for
the Orange subgroup and Table 23 for the proposed lemon/lime subgroup
also show consistent tolerance levels between representative
commodities.  Grapefruit is listed in Table 21 and tolerance levels are
also very similar to the other representative commodities.

Table 20. Tolerances established on Citrus Fruits Group

(FASONLINE; Duggan 2006a)

Compound	CFR Citation	US	Codex	EU

2,4-D	180.142	5	1	0.05

Abamectin	180.449	0.02	0.01	0.01

Acephate	180.108	–	–	0.02

Acequinocyl	180.599	0.2	–	–

Acetamiprid	180.578	0.5	–	–

Aldicarb	180.269	0.3	0.2	0.2

Amitraz	180.287	–	–	0.05

Atrazine	180.220	–	–	0.1

Azinphos-methyl	180.154	2.0	2.0	1

Azoxystrobin	180.507	10	–	1

Benomyl	180.294	10	–	5

Bentazon	180.355	–	–	0.1

Bifenthrin	180.511	0.05	–	0.1

Bromacil	180.210	0.1	–	–

Bromoxynil	180.324	–	–	0.05

Buprofezin	180.511	2.5	–	–

Captafol	-	–	–	0.02

Captan	180.103	–	–	0.1

Carbaryl	180.169	10	1	1

Carbofuran	180.254	–	–	0.3

Carfentrazone-Ethyl	180.515	0.1	–	0.01

Chlorfenapyr	180.513	–	–	0.05

Chlorothalonil	-	–	–	0.01

Chlorpropham	-	–	–	0.05

Chlorpyrifos	180.342	1.0	1	0.3

Clethodim	180.458	1	–	–

Clofentezine	180.448	–	0.5	0.5

Cryolite	-	7	–	–

Cyfluthrin	180.436	0.2	–	0.02

Cypermethrin	180.418	–	2	2

Cyromazine	180.414	–	–	0.05

Deltamethrin	180.435

0.02	0.05

Diazinon	180.153	0.7

0.02

Dichlorvos	180.235	–	–	0.1

Dicofol	180.163	Pending	5	2

Diflubenzuron	180.377	0.5	0.5

	Dimethoate	180.204	2.0	2	0.02

Diphenylamine	-	–	–	0.05

Diquat Dibromide	180.226	0.02	–	0.05

Disulfoton	-	–	–	0.02

Diuron	180.106	1.0	–	–

Dodine	-	–	–	0.2

Endosulfan	-	–	–	0.5

EPTC	180.117	0.1	–	–

Esfenvalerate	-	–	–	0.02

Ethion	180.173	5.0	–	2

Ethofumesate	-	–	–	0.05

Ethylene Oxide	-	–	–	0.1

Fenamiphos	-	–	–	0.02

Fenarimol	-	–	–	0.02

Fenbutatin-Oxide	180.362	20	5	5

Fenpyroximate	180.566	0.6	-	-

Fenpropathrin	180.466	2	–	–

Fentin Hydroxide	-	–	–	0.05

Fenvalerate	-

2	0.02

Ferbam	180.114	7	–	–

Fludioxonil	180.516	10	–	–

Fluridone	180.420	0.1	–	–

Folpet	-	–	–	0.1

Fosetyl-Al	180.415	5	–	–

Fosthiazate	-	–	–	0.02

Glufosinate-Ammonium	-

0.1

	Glyphosate	180.364	0.5

0.1

Hexythiazox	-	–	0.5

	Hydrogen Cyanide	180.130	50	–	–

Imazalil	180.413	10	5	5

Imidacloprid	180.472	0.7	1

	Inorganic bromide resulting from fumigation	-	–	30	0.05

Inorganic bromide resulting from soil treatment	-	–	–	0.05

Iprodione	-	–	–	0.05

Kresoxim-Methyl	-	–	–	0.05

Lambda Cyhalothrin	-	–	–	0.02

Malathion	-

4	2

Maleic Hydrazide	-	–	–	0.2

Mancozeb	-	–	–	5

Maneb	-	–	–	5

Mesotrione	-	–	–	0.05

Metalaxyl	180.408	1	5	0.5

Methamidophos	-	–	–	0.2

Methanearsonic acid	180.289	0.35	–	–

Methidathion	180.298	2	–	2

Methomyl	-	–	1	0.05

Metiram	-	–	–	5

Metsulfuron-Methyl	-	–	–	0.05

Mevinphos	-	–	–	0.2

Myclobutanil	-	–	–	3

Napropamide	180.328	0.1	–	–

Norflurazon	180.356	0.2	–	–

O-phenylphenol	180.129	10	10	–

Oryzalin	180.304	0.05	–	–

Oxamyl	180.303	3	5	–

Oxydemeton-Methyl	-	–	–	0.02

Paraquat Dichloride	180.205	0.05	–	0.05

Pendimethalin	180.361	0.1	-	-

Permethrin	-

0.5	0.05

Phorate	-	–	–	0.05

Phosalone	-	–	–	1

Phosmet	180.261	5	5	–

Piperonyl Butoxide	-	–	5	–

Procymidone	-	–	–	0.02

Prohexadione Calcium	-	–	–	0.05

Propargite 	-	–	3

	Propiconazole	-	–	–	0.05

Propyzamide	-	–	–	0.02

Pymetrozine	-	–	–	0.3

Pyraclostrobin	180.582	2

1

Pyrethrins	-

0.05	1

Pyridaben	180.494	0.5	–	–

Pyridate	-	–	–	0.05

Pyrimethanil	180.518	10	–	–

Pyriproxyfen	180.510	0.3	0.5

	Quinoxyfen	-	–	–	0.02

Sethoxydim	180.412	0.5	–	–

Spinosad	180.420	0.3	0.3

	Spirodiclofen	180.608	0.5	–	–

Sulfosate	180.489	0.05	–	–

Tebufenozide	180.482	0.8	2

	Thiabendazole	180.207	10	10	5

Thiophanate-Methyl

–	–	5

Thiram	-	–	–	3

Triadimefon	-	–	–	0.1

Triallate	-	–	–	0.1

Tridemorph	-	–	–	0.05

Trifloxystrobin	180.555	0.3	–	0.3

Trifloxysulfuron	180.591	0.03	–	–

Trifluralin	180.207	0.05	–	–

Zeta-Cypermethrin	-	–	2

	Zoxamide	-	–	–	0.02

Table 21.  Tolerances Established in U.S. on Representative Citrus Fruit
Crops

Compound	CFR Citation	Orange	Tangerine	Lemon	Lime	Grapefruit

Aldicarb	180.269	0.3	-	0.3	0.3	0.3

Dicofol	180.163	10	10	10	10	10

Dimethoate	180.204	2.0	2.0	2.0	2.0	2.0

Fenamiphos	180.349	0.6	0.6	0.6	0.6	0.6

Formetanate hydrochloride	180.276	4.0	-	4.0	4.0	4.0

Malathion	180.111	8.0	8.0	8.0	8.0	8.0

Methomyl	180.253	2.0	2.0	2.0	-	2.0

Naled	180.215	3.0	3.0	3.0	-	3.0

O-phenylphenol	180.129	10	10	10	10	10

Oxydemeton-methyl	180.330	1.0	-	1.0	-	1.0

Parathion	180.123	30	30	30	30	30

Phosphine	180.225	0.01	0.01	0.01	0.01	0.01

Propargite	180.259	5.0	-	5.0	-	5.0-

Simazine	180.213	0.25	-	0.25	-	0.25

Thiazopyr	180.496	0.05	-	-	-	0.05

Table 22. Tolerance Comparison Between Members of the Orange Subgroup
10A.  (Based on 40 CFR Part 180, and EPA OPPIN 6/4/2007).

Compound	CFR Citation	Orange	Tangerine

Dicofol	180.163	10	10

Dimethoate	180.204	2.0	2.0

Fenamiphos	180.349	0.6	0.6

Malathion	180.111	8.0	8.0

Methomyl	180.253	2.0	2.0

Naled	180.215	3.0	3.0

O-phenylphenol	180.129	10	10

Parathion	180.123	30	30

Phosphine	180.225	0.01	0.01

Table 23.  Tolerance Comparison Between the Representative Commodities
of the Lemon/lime Subgroup 20B.  (Based on 40 CFR Part 180, and EPA
OPPIN 6/4/2007).

Compound	CFR Citation	Lemon	Lime

Aldicarb	180.269	0.3	0.3

Dicofol	180.163	10	10

Dimethoate	180.204	2.0	2.0

Fenamiphos	180.349	0.6	0.6

Formetanate hydrochloride	180.276	4.0	4.0

Malathion	180.111	8.0	8.0

O-phenylphenol	180.129	10	10

Parathion	180.123	30	30

Phosphine	180.225	0.01	0.01

REQUIRED NUMBER OF CROP FIELD TRIALS FOR CROP GROUP 10 AND COMPARISON OF
EPA CROP PRODUCTION REGIONS WITH THE NAFTA CROP PRODUCTION REGIONS:

	The Florida Department of Citrus (Brown, M., 2005) is estimating losses
due to citrus canker of orange and grapefruit from 212.3 to 218 million
boxes and 27.6 to 33.5 million boxes, respectively over the next ten
years.  Hurricanes that hit Florida in 2004-2005 also caused high citrus
tree loss and spead several diseases such as citrus canker and citrus
greening.  Lime acres have not been reported since 2002 because of the
devastating storms and disease.

A reevaluation of crop production data fro the 2002 USDA Agricultural
Census shows that the amended Citrus fruit crop group 10 will not
require additional field trials because the acreage for orange,
tangerine, lemon, lime, and grapefruit have not significantly changed
from the 1991 data used in the current field trial guidelines (EPA OPPTS
860.1500).  The proposed number of crop field trials for Crop group 10
Citrus fruit, as well as the required number of crop field trials for
Crop subgroups 10A, 10B, and 10C is listed in Tables 24, 25, and 26,
respectively as well as suggested regional distribution of the citrus
crops is in Table 27.  The citrus fruit crops in this group are adapted
best to the subtropical areas of the U.S. found in a zone from Florida,
Texas, Arizona, and New Mexico, and California.  These include EPA
Residue Field Trial Regions 3, 5, 6, 10, and 13 (Table 26 and 27).

Table 24.  Draft Required Number of Field Trials for Citrus Fruit
Commodities to Establish a Citrus Fruit Crop Group 10.  (40 CFR 180.41)
[OPPTS 860.1500, Table 2).

Representative Commodity	Number of Field Trials for Commodities if Not
Part of the Crop Group	Number of Field Trials for Commodities as Part of
the Crop Group Based on 2002 AGCensus

Orange	 16 in current guidelines	 12 field trials can combine orange and
tangerine. Recommend not more than four tangerine trials.

Tangerine	  5 in current guidelines	 Combined with orange.

Lemon	  5 in current guidelines	  5 field trials can combine lemon and
lime

Lime	  3 in current guidelines	 Combined with lemon.

Grapefruit	  8 in current guidelines	  6

Total	 29*	23

* Attachment 7. Methodology for Determining Number of Field Trials, in
Appendix A of the EPA OPPTS 860.1500 Crop Field Trials.  Current
guidelines have orange, lemon, and grapefruit as the representative
commodities.

Table 25.  Required Number of Field Trials for Crop Subgroup 10A, 10B,
and 10C.  (40 CFR 180.41) [OPPTS 860.1500, Table 3).

Crop Subgroup	Representative Commodity	Production Acres 2002	Number of
Field Trials

10A	Orange or

Tangerine 	  994,871 – orange or

    31,419 – tangerine	 12 in current guidelines.*

10B	Lemon or

Lime 	    81,021 – lemon or

      1,491 - lime 	 5 in current guidelines.

10C	Grapefruit	 157,358	 8

* Attachment 7.  Methodology for Determining Number of Field Trials, in
Appendix A of the EPA OPPTS 860.1500 Crop Field Trials.

Table 26.  EPA Crop Production Regions for the Citrus Fruit Crops.
[Representative Commodities (*) for the Crop Group].

Commodity**	1	2	3	4	5	6	7	8	9	10	11	12	13

Calamondin

X

	Citrus citron

	X

Citrus hybrids

	X

	X

	Grapefruit*

	X

	X

X

	Kumquat

	X

	X

	Lemon*

	X

	X

	X

Lime*

X

	X

Lime, sweet

X

	X

Orange, sour

	X

	X

X

	X

Orange, sweet*

	X

	X

X

	X

Pummelo

	X

	X

X

	Satsuma mandarin

	X

	X

	Tachibana orange

	X

	X

	Tahiti lime

X

	X

Tangelo

	X

	X

	Tangerine*

	X

	X

	Tangor

	X

	X

	Trifoliate orange

	X

	X

	Uniq fruit

X

	X

** Commodities that are not representative commodities have field trial
regions generally based on the USDA Plants Database, 2006.

Table 27.  EPA Crop Production Regions Suggested Distribution of the

Citrus Fruit Crop Field Trials > 3 for the Representative Commodities
for the

Crop Group based on 2002 AGCensus Data.

Commodity	# Field Trials	1	3	5	6	7	10	13

Orange	16

12

4

	Tangerine 	 5

 3	3

 3	2

	Grapefruit	 8

 6

1

1

	Lemon	 5

7	1

Lime	 3

1	2

The citrus crops are not yet adapted to Canada and when full NAFTA
regions are developed Table 28 will be updated.  Efforts to update the
NAFTA regions will begin in late 2007.  Any future conflict in testing
between regions can generally be resolved by having the ChemSAC review
the test protocol regions before residue trials are initiated and any
differences can also be resolved by input from the International Crop
Grouping Consulting Committee (ICGCC).

Table 28.  NAFTA Field Production Regions for the Citrus Fruit Crop
Group 10.

Commodity	1	2	3	4	5	6	7	8	9	10	11	12	13	14

Orange*

	X

	X

	X

	Tangerine

	X

	X

Lemon

X

	X

	Lime

X

	X

	Grapefruit*

	X

	X

X

	X

	* Representative Commodities for the Crop Group.

CODEX CLASSIFICATION OF PROPOSED COMMODITIES AND EPA FOOD AND FEED
COMMODITY VOCABULARY:  See Table 29.  Comparison of Citrus Fruit Crop
Groups:  Codex (001) and EPA (10).   (Data prepared by Dr’s.
Yuen-Shaung NG, Hong Chen, and Dr. Bernard A. Schneider, US EPA and USDA
IR-4, 2004, 2007).

	EPA is proposing 28 commodities for the Citrus Fruit Crop Group, and
CODEX has a current Citrus Fruits, Except Kumquat Group 001, which has
38 commodity terms.  Kumquats are listed in the Codex Crop group 005 for
“Assorted tropical and sub-tropical fruits – edible peel”.
Sixteen Codex commodity terms already match those in the proposed EPA
Food and Feed Commodity Vocabulary (See Table 38).  CODEX has nine
commodities in their group that will be considered by EPA as members of
other crop groups such as the tropical /subtropical fruit groups.
Kumquats are also classified in their group 005 which is for assorted
tropical and subtropical fruits with inedible peel.  We have placed
kumquats in the Citrus fruit group since it has always been a member of
the U.S. Crop group 10 and plant taxonomists often classify kumquats in
the citrus family.  In addition the proposed EPA Citrus Fruit Crop Group
has eleven commodities not in the Codex Citrus Fruit Group (Table 28).
In the next proposed revision to the CODEX Classification of Foods and
Animal Feeds we would expect these changes to be considered as additions
to their Citrus group in the harmonization effort that Dr. Hong Chen,
USDA IR - 4 is coordinating with the Codex delegation.  Therefore, this
proposal will not only increase harmonization with the Canadian and
NAFTA crop grouping system, but it is compatible with the international
system of CODEX.  The Food Quality Protection Act of 1996 placed
increased emphasis on using CODEX MRLs in setting tolerances for
pesticides in the U.S.

Table 29. EPA/Codex Citrus Fruit Group Comparison

(Based on Ng and Schneider, 2007).

Codex Group #	Codex Commodity Name	EPA Group #	EPA Commodity Name

	001	CALAMONDIN, SEE ALSO SUBGROUP 0003 MANDARINS	10	CALAMONDIN

001	CITRON, SEE ALSO SUBGROUP 0002, LEMONS AND LIMES	10	CITRON, CITRUS

001	TANGORS, SEE SUBGROUP 0003 MANDARINS	10	TANGOR

001	ORANGES, SWEET, SOUR (INCLUDING ORANGE-LIKE HYBRIDS)	10	CITRUS
HYBRIDS

001	TANGELOLO, SEE SUBGROUP 0005 SHADDOCKS OR POMELOS	10	CITRUS HYBRIDS

001	CHIRONJA, SEE SUBGROUP ORANGES, SWEET, SOUR	10	CITRUS HYBRIDS

071	CITRUS PULP, DRY	10	CITRUS, DRIED PULP

070	CITRUS JUICE	10	CITRUS, JUICE

069	CITRUS MOLASSES	10	CITRUS, MOLASSES

001	CITRUS FRUIT	10	FRUIT, CITRUS

001	GRAPEFRUIT, SEE ALSO SUBGROUP 0005 SHADDOCKS OR POMELOS	10
GRAPEFRUIT

070	GRAPEFRUIT JUICE	10	GRAPEFRUIT, JUICE

001	NATSUDAIDAI, SEE SUBGROUP 0005 SHADDOCKS OR POMELOS	10	JAPANESE
SUMMER GRAPEFRUIT

005	KUMQUATS	10	KUMQUAT

005	KUMQUAT, MARUMI, SEE KUMQUATS	10	KUMQUAT

005	KUMQUAT, NAGAMI, SEE KUMQUATS	10	KUMQUAT

001	LEMON, SEE ALSO SUBGROUP 0002 LEMONS AND LIMES	10	LEMON

001	LIME, SEE ALSO SUBGROUP 0002 LEMONS AND LIMES	10	LIME

001	SATSUMA OR SATSUMA MANDARIN, SEE SUBGROUP 0003 MANDARINS	10
MANDARIN, SATSUMA

001	MEDITERRANEAN MANDARIN, SEE SUBGROUP 0003 MANDARINS	10	MEDITERRANEAN
MANDARIN

070	ORANGE JUICE	10	ORANGE, JUICE

001	MYRTLE-LEAF ORANGE, SEE CHINOTTO	10	ORANGE, SOUR

001	ORANGE, SOUR, SEE ALSO SUBGROUP 0004 ORANGES, SWEET, SOUR	10	ORANGE,
SOUR

001	CHINOTTO, SEE ORANGE, SOUR	10	ORANGE, SOUR

001	BIGARADE, SEE ORANGE, SOUR	10	ORANGE, SOUR

001	ORANGE, BITTER, SEE ORANGE, SOUR	10	ORANGE, SOUR

001	SEVILLE ORANGE, SEE ORANGE, SOUR	10	ORANGE, SOUR

001	BLOOD ORANGE, SEE ORANGE, SWEET	10	ORANGE, SWEET

001	MALTA ORANGE, SEE BLOOD ORANGE	10	ORANGE, SWEET

001	ORANGE, SWEET, SEE ALSO SUBGROUP 0004 ORANGES, SWEET, SOUR	10
ORANGE, SWEET

001	SHADDOCK, SEE ALSO SUBGROUP 0005 SHADDOCKS OR POMELOS	10	PUMMELO

001	POMELO, SEE SHADDOCKS OR POMELOS	10	PUMMELO

001	UGLI, SEE SUBGROUP 0005 SHADDOCKS OR POMELOS	10	PUMMELO

001	SHADDOCKS OR POMELOS (INCLUDING SHADDOCK-LIKE HYBRIDS)	10	PUMMELO

001	NATSUDAIDAI, SEE SUBGROUP 0005 SHADDOCKS OR POMELOS	10	PUMMELO

001	TANGELO, LARGE-SIZED CULTIVARS, SEE SUBGROUP 0005	10	TANGELO

001	TANGELO, SMALL AND MEDIUM SIZED CULTIVARS, SEE SUBGROUP 0003	10
TANGELO

001	MANDARIN, SEE ALSO SUBGROUP 0003 MANDARINS	10	TANGERINE

001	MANDARINS (INCLUDING MANDARIN-LIKE HYBRIDS)	10	TANGERINE

001	CLEMENTINE, SEE MANDARIN	10	TANGERINE

001	CLEOPATRA MANDARIN, SEE SUBGROUP 0003 MANDARINS	10	TANGERINE

001	DANCY OR DANCY MANDARIN, SEE SUBGROUP 0003 MANDARINS	10	TANGERINE

001	MEDITERRANEAN MANDARIN, SEE SUBGROUP 0003 MANDARINS	10	TANGERINE

001	TANGERINE, SEE SUBGROUP 0003 MANDARINS	10	TANGERINE

001	TANKAN MANDARIN, SEE SUBGROUP 0003 MANDARINS	10	TANGERINE

001	WILLOWLEAF MANDARIN, SEE MEDITERRANEAN MANDARIN	10	TANGERINE

001	KING MANDARIN, SEE SUBGROUP 0003 MANDARINS	10	TANGERINE

NA	NA	10	AUSTRALIAN DESERT LIME

NA	NA	10	AUSTRALIAN FINGER LIME

NA	NA	10	AUSTRALIAN ROUND LIME

NA	NA	10	BROWN RIVER FINGER LIME

NA	NA	10	LIME, SWEET

NA	NA	10	MOUNT WHITE LIME

NA	NA	10	NEW GUINEA WILD LIME

NA	NA	10	RUSSELL RIVER LIME

NA	NA	10	TABACHIBAN ORANGE

NA	NA	10	TAHITI LIME

NA	NA	10	TRIFOLIATE ORANGE

NA	NA	NA	UNIQ Fruit

PREPARATION, FOOD FORMS, COOKING METHODS, FOOD FORMS, SPECIFIC USES,
MEDICINAL USES, FRUIT YIELDS, AND MARKETING STANDARDS FOR MEMBERS OF THE
CITRUS FRUIT CROP GROUP:

Preparation and Cooking Methods for Citrus Fruits:

	The 28 commodities in the proposed amended citrus fruit crop group are
all perennial angiosperms (flowering plants) that are herbaceous small
trees that produce an edible fleshy berry-like fruit called a
hesperidium.  Most small fruits and berries are eaten as fresh fruit, as
a hesperidium.  The cooking methods and food forms used to prepare
citrus is shown in Table 37.  Citrus fruits have many food and nonfood
uses.  They are used fresh, drinks, flavoring, marmalade, juice or
confection.  Zest (zeste) is a piece of the peel or of the thin oily,
outer skin of normally an orange or lemon used for flavoring foods
similar to spices.  Marmalade is a condiment derived from cooking orange
and lemon.  Citrus fruits have also been used for more medicinal
purposes than most other fruit crops.  Citrus peel is used for cattle
feed and extracted oils used as insecticides, perfumes, and furniture
cleaning agents.  They also have ornamental landscape uses, plant
extracts for medicinal uses, and uses as dyestuffs.  Specific uses for
some of the citrus fruits will be discussed below.

	General fruit preparation for citrus fruits: Navel oranges, tangerines,
tangelos, temple oranges and clementines are peeled easily by simply
pulling off the skin.  Other citrus fruits can be peeled by cutting as
close to the flesh as possible with a sharp paring knife.  Grapefruit
may be cut into segments by cutting in half horizontally, scoop out
seeds with the point of a knife and use a small knife, preferably a
curved grapefruit knife, to cut around each segment and free it from the
surrounding membrane.  Lightly roll whole lemons or limes on a
countertop or warm them slightly before cutting to release more juice.
Squeeze through a piece of cheesecloth to avoid pits in juice.

Specific Uses of Citrus:

Calamondin:

Calamondin made into juice or marmalades.  Fruits are halved, depulped,
immersed in salt water to ferment for about 40 days.  After partial
de-salting and boiling to soften the peel, it is candied in a strong
sucrose/glucose solution.  The candied peel is sun-dried or put up in
jars for future use.

Citron:

	Fruits are halved, depulped, immersed in salt water to ferment for
about 40 days.  After partial de-salting and boiling to soften the peel,
it is candied in a strong sucrose/glucose solution.  The candied peel is
sun-dried or put up in jars for future use, and its use is for Peel
candied, used in confections and culinary.  Candying is done mainly in
England, France and the United States.  The candied peel is widely
employed in the food industry, especially as an ingredient in fruit
cake, plum pudding, buns, sweet rolls and candy.  The fruit of the wild
'Chhangura' is pickled in India. In Indonesia, citron peel is eaten raw
with rice.  The entire fruit of the 'Fingered citron' is eaten. If there
is sufficient juice in the better cultivars, it is utilized for
beverages and to make desserts.  In Guatemala, it is used as flavoring
for carbonated soft drinks.  In Malaya, citron juice is used as a
substitute for the juice of imported, expensive lemons.  A product
called "citron water" is made in Barbados and shipped to France for
flavoring wine and vermouth. In Spain, a syrup made from the peel is
used to flavor unpalatable medical preparations.

In China and Japan the dried fruits are put with in stored clothing to
repel moths.  In southern China, the juice is used to wash fine linen.
Formerly, the essential oil was distilled from the peel for use in
perfumery. In some of the South Pacific islands, "Cedrat Petitgrain Oil"
is distilled from the leaves and twigs of citron trees for the French
perfume industry.  The flowers have been distilled for essential oil
which has limited use in scent manufacturing.  Branches of the citron
tree are used as walking-sticks in India.  The wood is white, rather
hard and heavy, and of fine grain.  In India, it is used for
agricultural implements.  Mainly thick peel or rind; the entire Etrog
fruit can be eaten.

Grapefruit:

	Grapefruit is used as a fresh fruit and is canned as juice and
segments, and marmalade.  About equal amounts fresh and processed.
Grapefruit is customarily a breakfast fruit. The juice is marketed as a
beverage fresh, canned, or dehydrated as powder, or concentrated and
frozen. It can be made into excellent vinegar or carefully fermented as
wine.  An average of 15 lb is needed per canner load of 7 quarts, an
average of 13 lb is needed per canner load of 9 pints and an average of
about 2 lb yields 1 quart (Simmone, 2003).  Grapefruit peel is candied
and is an important source of pectin for the preservation of other
fruits.  The peel oil, expressed or distilled, is commonly employed in
soft-drink flavoring, after the removal of 50 % of the monoterpenes.
The waste from grapefruit packing plants has long been converted into
molasses for cattle.  After oil extraction, the hulls can be used for
soil conditioning, or, combined with the dried pulp, as cattle feed.  A
detoxification process must precede the feeding of this product to pigs
or poultry.

Kumquat:

	The kumquat is mainly decorative, but whole fruits is edible and may be
eaten out of hand, or made into marmalade, and it is generally eaten
fresh with its rind, or transformed into marmalades, jellies, and fresh
kumquats, especially the 'Meiwa', can be eaten raw, whole.  For
preserving, they should be left until they lose some of their moisture
and acquire richer flavor.  The fruits are easily preserved whole in
sugar syrup.  Canned kumquats are exported from Taiwan and often served
as dessert in Chinese restaurants.  For candying, the fruits are soaked
in hot water with baking soda, next day cut open and cooked briefly each
day for 3 days in heavy syrup, then dried and sugared.  Kumquats are
excellent for making marmalade, either alone or half-and-half with
calamondin.  The fruit may be pickled by merely packing in jars of
water, vinegar, and salt, partially sealing for 4 to 5 days, changing
the brine, sealing and letting stand for 6 to 8 weeks.  To make sweet
pickles, halved fruits are boiled until tender, drained, boiled again in
a mixture of corn syrup, vinegar, water and sugar, with added cloves and
cinnamon, and then baked until the product is thick and transparent.
Kumquat sauce is made by cooking chopped, seeded fruits with honey,
orange juice, salt and butter.

Lemon:

	In Colombia, lemon soup is made by adding slices of lemon to dry bread
roll that has been sautéed in shortening until soft and then sieved.
Sugar and a cup of wine are added and the mixture brought to a boil, and
then served.  Lemon peel can be candied at home and is preserved in
brine and supplied to manufacturers of confectionery and baked goods
Fresh fruit, canned juice, add to drinks, culinary source of pectin.
Mainly fresh, some processed.  Lemon oil is used for flavoring purposes
in soft drinks and baked foods.  Slices of lemon are served as a garnish
on fish or meat or with iced or hot tea, to be squeezed for the
flavorful juice. Lemon peel oil is much used in furniture polishes,
detergents, soaps and shampoos.  It is important in perfume blending and
especially in colognes.  Petitgrain oil (up to 50% citral), is distilled
from the leaves, twigs and immature fruits of the lemon tree in West
Africa, North Africa and Italy.  With terpenes removed, it is greatly
prized in colognes and floral perfumes.  The lemon parts consumed
include the interior juice vesicles with the rind is candied or used in
marmalade.  Dried rind from processing plants livestock feed.

Lime

	Besides being used for juice the lime can be pickled by first making 4
incisions in the apex, covering the fruits with salt, and later
preserving them in vinegar.  Before serving, the pickled fruits may be
fried in coconut oil and sugar and then they are eaten as appetizers.
Pickling is done in India by quartering the fruits, layering the pieces
with salt in glass or glazed clay jars, and placing in the sun for 3 to
4 days.  The contents are stirred once a day. Green chili peppers,
turmeric, ginger or other spices may be included at the outset. Coconut
or other edible oil may be added last to enhance the keeping quality.
Another method of pickling involves scraping the fruits, steeping them
in lime juice, then salting and exposing to the sun.  The oil derived
from the Mexican lime is obtained by three different methods in the West
Indies: 1) by hand-pressing in a copper bowl studded with spikes; 2) by
machine pressing, cold expression, of the oil from the spent half-shells
after juice extraction, or simultaneously but with no contact with the
juice; or 3) by distillation from the oily pulp that rises to the top of
tanks in which the washed, crushed fruits have been left to settle for 2
weeks to a month.  Limes are used in limeade drinks, culinary as for
marinating meats, flavoring, and in ice cream, confections and as
agarnish for desserts.  Mainly fresh, some processed. They are available
fresh or frozen.  Lime juice is made into syrup and sauce and pies
similar to lemon pie.  "Key Lime Pie" is a famous dish of the Florida
Keys and southern Florida, but today is largely made from the frozen
concentrate of the 'Tahiti' lime.  Tahiti limes are used fresh for
canned lime juice, frozen lime juice, frozen lime juice concentrate,
frozen limeade and powdered lime juice. Lime juice is used to cover
sliced fruits to prevent darkened and to keep cauliflower white while
cooking.  Mexican limes are often made into jam, jelly and marmalade.
In Malaya, they are preserved in syrup.  The minced leaves are consumed
in certain Javanese dishes.  In the Philippines, the chopped peel is
made into a sweetmeat with milk and coconut.  Dried limes are used in
Persian cooking.  The dehydrated peel is fed to cattle.  In India, the
powdered dried peel and the sludge remaining after clarifying lime juice
are employed for cleaning metal.  The hand-pressed peel oil is mainly
utilized in the perfume industry.

Mediterranean mandarin:.

	The Mediterranean mandarin is used as a beverage base and fresh fruit.

Pummelo:

	The pummelo is mainly eaten as fresh fruit and it is sweeter than the
grapefruit.  It is used to make jams, jellies, marmalades and syrups.

Sour orange:

	Sour orange is used for marmalade, flavoring and in drinks.  The normal
types of sour orange are usually too sour to be enjoyed out-of-hand.  In
Mexico, however, sour oranges are cut in half, salted, coated with a
paste of hot chili peppers, and eaten.  The greatest use of sour oranges
as food is in the form of marmalade and for this purpose they have no
equal.  The juice is valued for ade and as a flavoring on fish and, in
Spain, on meat during cooking.  It is used like vinegar in the Yucatan.
In Egypt and elsewhere, it has been fermented to make wine.  "Bitter
orange oil", expressed from the peel, is in demand for flavoring candy,
ice cream, baked goods, gelatins and puddings, chewing gum, soft drinks,
liqueurs and pharmaceutical products.

Sweet orange:

Sweet oranges are used fresh, canned and frozen juice, canned segments,
and marmalade.  In addition to its food uses, orange peel oil is a
prized scent in perfume and soaps.  Oil derived from orange and other
citrus seeds is employed as cooking oil and in soap and plastics.  The
high-protein seed residue is suitable for human food and as an
ingredient in cattle feed and the hulls enter into fertilizer mixtures.
The essential oils distilled from orange flowers and foliage is
important in perfume manufacturing. Some Petitgrain oil is distilled
from the leaves, flowers, twigs, and small, whole, unripe fruits

Satsuma mandarin

In the UK, mikan are commonly eaten at Christmas. In Canada, they are a
popular snack at any time of the year, and fruit grown in Morocco are
commonly sold in supermarkets.

Tangerine

	Tangerines are easily peeled by hand into separate segments.  They can
be eaten fresh or canned and used in fruit salads, as snacks, desserts,
puddings, and custards or as a flavoring for meat marinades.  The skin
can be used as a zeste or garnish for food and sweets.

Medicinal Uses of Citrus Fruits:

	There are several medicinal uses of citrus fruits.  Citron juice with
wine was considered an effective purgative to rid the body of poison.
In India, the peel is a remedy for dysentery and is eaten to overcome
halitosis.  The candied peel is sold in China as a stomachic, stimulant,
expectorant and tonic.  In West Tropical Africa, the citron is used only
as a medicine, particularly against rheumatism.  The flowers are used
medicinally by the Chinese.  In Malaya, a decoction of the fruit is
taken to drive off evil spirits.  A decoction of the shoots of wild
plants is administered to improve appetite, relieve stomach ache and
expel intestinal worms.  A leaf infusion is given as an antispasmodic.
In Southeast Asia, citron seeds are given as a vennifuge.  In Panama,
they are ground up and combined with other ingredients and given as an
antidote for poison.  The essential oil of the peel is regarded as an
antibiotic.

	Lemon juice is widely known as a diuretic, antiscorbutic, astringent,
and febrifuge.  In Italy, the sweetened juice is given to relieve
gingivitis, stomatitis, and inflammation of the tongue.  Lemon juice in
hot water has been widely advocated as a daily laxative and preventive
of the common cold, but daily doses have been found to erode the enamel
of the teeth.  Prolonged use will reduce the teeth to the level of the
gums.  Lemon juice and honey, or lemon juice with salt or ginger, is
taken when needed as a cold remedy. It was the juice of the
Mediterranean sweet lemon, not the lime that was carried aboard British
sailing ships of the 18th Century to prevent scurvy, though the sailors
became known as "limeys".  Oil expressed from lemon seeds is employed
medicinally.  The root decoction is taken as a treatment for fever in
Cuba and for gonorrhea in West Africa.  An infusion of the bark or of
the peel of the fruit is given to relieve colic.

	Lime juice dispels the irritation and swelling of mosquito bites.  In
Malaya, the juice is taken as a tonic and to relieve stomach ailments.
The pickled fruit, with other substances, is poulticed on the head to
allay neuralgia.  In India, the pickled fruit is eaten to relieve
indigestion.  The juice of the Mexican lime is regarded as an
antiseptic, tonic, an antiscorbutic, an astringent, and as a diuretic in
liver ailments, a digestive stimulant, a remedy for intestinal
hemorrhage and hemorrhoids, heart palpitations, headache, convulsive
cough, rheumatism, arthritis, falling hair, bad breath, and as a
disinfectant for all kinds of ulcers when applied in a poultice.  The
leaves are poulticed on skin diseases and on the abdomen of a new mother
after childbirth.  The leaves or an infusion of the crushed leaves may
be applied to relieve headache.  The leaf decoction is used as eye drops
and to bathe a feverish patient; also as a mouth wash and gargle in
cases of sore throat and thrush.  The Tahiti lime juice, given quickly,
is an effective antidote for the painful oral irritation and
inflammation that result from biting into aroids such as Dieffenbachia
spp., Xanthosoma spp., Philodendron spp., and their allies.  Lime juice
has also been applied to relieve the effects of stinging corals.

	Sour orange juice is antiseptic and hemostatic.  Africans apply the
cut-open orange on ulcers and yaws and areas of the body afflicted with
rheumatism.  In Italy, Mexico and Latin America generally, decoctions of
the leaves are given for their antispasmodic, stimulant, tonic and
stomachic action.  The flowers, prepared as a syrup, act as a sedative
in nervous disorders and induce sleep.  An infusion of the bitter bark
is taken as a tonic, stimulant, febrifuge and vermifuge.

	Sweet orange is eaten to allay fever and catarrh.  The roasted pulp is
prepared as a poultice for skin diseases.  The fresh peel is rubbed on
acne.  In the mid-1950s, the health benefits of eating peeled, whole
oranges were much publicized because of its protopectin, bioflavonoids
and inositol (related to vitamin B).  The orange contains a significant
amount of the vitamin-like glucoside, hesperidin, and 75 - 80% of it in
the albedo, rag and pulp.  This principle, also rutin and other
bioflavonoids were for awhile much advocated for treating capillary
fragility, hemorrhages and other physiological problems, but they are no
longer approved for such use in the United States.  An infusion of the
immature fruit is taken to relieve stomach and intestinal complaints.
The flowers are employed medicinally by the Chinese people living in
Malaya.  Orange flower water, made in Italy and France as cologne, is
bitter and considered antispasmodic and sedative.  A decoction of the
dried leaves and flowers is given in Italy as an antispasmodic, cardiac
sedative, antiemetic, digestive and remedy for flatulence.  The inner
bark, macerated and infused in wine, is taken as a tonic and
carminative.  A vinous decoction of husked orange seeds is prescribed
for urinary ailments in China and the juice of fresh orange leaves or a
decoction of the dried leaves may be taken as a carminative or applied
on sores and ulcers.  An orange seed extract is given as a treatment for
malaria in Ecuador but it is known to cause respiratory depression and a
strong contraction of the spleen.

	Pummelo in the Philippines and Southeast Asia, have decoctions of the
leaves, flowers, and rind are given for their sedative effect in cases
of epilepsy, chorea and convulsive coughing. The hot leaf decoction is
applied on swellings and ulcers. The fruit juice is taken as a
febrifuge. The seeds are employed against coughs, dyspepsia and lumbago.
Gum that exudes from declining trees is collected and taken as a cough
remedy in Brazil.

Citrus Fruit Yields:

	Table 30 shows the juice equivalents for an individual citrus fruit as
well as the peel equivalent. For example one medium orange (154 g)
yields ¼ cup juice and 4 teaspoons of grated peel.

Table 30.  The Juice Yields of the Citrus Fruits and Other Portions Such
as the Peel Used for Food.

Citrus Commodity	Juice Equivalents	Peel Equivalents

Citrus specialties	One medium tangerine = 109 g. = about ¼ cup juice.
Similar to orange.

Grapefruit	One medium grapefruit (308 g) = 2/3 cup juice.  Five – six
medium lemons = 1 cup juice.	One medium grapefruit = 3 - 4 teaspoons
grated peel.

Lemon	One medium lemon (58 g) = 3 tablespoons juice.  Five – six
medium lemons = 1 cup juice.	One medium lemon yields 3 tablespoons of
grated peel.

Lime	One medium lime (67 g) or 2 inch diameter = ¼ cup juice or 2
tablespoons of juice.

	Orange	One medium orange (154 g) yields ¼ cup juice.	One medium orange
= 4 teaspoons grated peel.

	USDA Marketing Standards for Citrus Fruits:

	The USDA Agricultural Marketing Service (USDA AMS) has established
standards for marketing many of the citrus fruits.  For citrus the
standards are based on size (diameter), color, skin texture, injury,
shape, juice content, and lack of diseases or insect damage.  Oranges
can vary in diameter from 2 6/16 to 5 1/16 inches, grapefruit from 3
5/16 to 5 9/16 inch.  There are also eight grades of orange juice that
includes: pasteurized orange juice, canned orange juice, orange juice
from concentrate, frozen concentrated orange juice, reduced acid frozen
concentrated orange juice, canned concentrated orange juice,
concentrated orange juice for manufacturing, and dehydrated orange
juice.  The orange juice standards include items on flavor, defects like
seeds, color and Brix.  There are also standards for grades of orange
marmalade that include sweet orange, bitter orange, and combination of
sweet and bitter oranges and are based on color, absence of defects,
uniformity of the gel, and flavor.

AVAILABILITY AND STORAGE LIFE OF THE CITRUS FRUIT CROP GROUP MEMBERS IN
THE MARKETPLACE:

	Citrus fruits are widely available in the marketplace both from
domestic production and imports.  The available and peak production
periods for oranges, lemon, and grapefruit in the marketplace are shown
in Tables 31, 32, and 33, respectively.  The citrus varieties and
harvesting times for California (Table 34) and Florida (Table 35)
varieties are also discussed below as well as a description of the
citrus varieties.  Most citrus may be stored for periods of up to one to
two months and variation in the storage times for the citrus are in
Table 36.  Specific food uses for citrus fruits are discussed under the
Comparison of harvesting, raw agricultural commodity (RAC), edible
portions, and processed food item section of this report.  In most cases
based on U.S. production and imports citrus is now available all year
around.

Table 31.  Availability of Oranges in the U.S. Marketplace (A =
Available, P = Peak).

Location 	Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec

California	P	P	P	P	P	P	A	A	A	P	P	P

Florida	A	A	A	A	A	A

A	A	A

Texas	P	P	A	A	A

A	A

Australia

	A	A

Table 32.  Availability of Lemons in the U.S. Marketplace (A =
Available, P = Peak).

Location 	Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec

Arizona	A	A	A	A	A	A

A	A	A

California	P	P	P	P	P	P	P	P	P	P	P	P

Chile

A	A

	Spain

	A	A	P	A

Table 33.  Availability of Grapefruit in the U.S. Marketplace (A =
Available, P = Peak).

Location 	Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec

California	A	A	A	A	A	P	P	P	P	P	A	A

Florida	P	P	P	P	P	A

	A	P	P	P

Texas	P	P	P	A	A

A	P	P	P

Bahamas

A	A	A

Specific Citrus Variety Availability:

	In Florida, most oranges bloom in March-April and there is three main
production seasons.  Early varieties, such as ‘  HYPERLINK
"http://members.aol.com/citrusweb/varieties/hamlin.html"  Hamlin ’ and
‘  HYPERLINK "http://members.aol.com/citrusweb/varieties/parson.html"
Parson Brown ’, reach maturity in October through January.  The
midseason varieties such as the ‘  HYPERLINK
"http://members.aol.com/citrusweb/varieties/pineapp.html"  Pineapple
Orange ’ reach maturity in December-February.  Late season varieties
such as the ‘  HYPERLINK
"http://members.aol.com/citrusweb/varieties/late.html"  Valencia ’
mature from February-June.  For harvesting citrus in California and
Florida see Tables 34 and 35, respectively.

TABLE 34:

Sunkist California Varietals Chart (  HYPERLINK
"http://www.sunkist.com/products/varietal_chart.asp"
http://www.sunkist.com/products/varietal_chart.asp

Table 35. Florida Citrus Harvesting Periods. (Adapted from Ferguson,
J.J. 2002.  Your Florida Dooryard Citrus Guide - Appendices, Definitions
and Glossary.  Univ FL. Florida Cooperative Extension Service, Institute
of Food and Agricultural Sciences, University of Florida. Document HS
891.  (http://edis.ifas.ufl.ed).

Citrus Variety	Oct. 	Nov. 	Dec. 	Jan. 	Feb. 	Mar. 	Apr. 	May 	Jun. 	Jul.
	Aug. 	Sept.

Navel 	X	X	X	X

Ambersweet 	X	X	X	X

Hamlin 	X	X	X	X

Parson Brown 	X	X	X	X

Pineapple

	X	X	X

	Sunstar

	X	X	X	X

Midsweet

X	X	X

Gardner

X	X	X

Valencia

X	X	X	X

	Duncan

	X	X	X	X	X	X

Marsh

X	X	X	X	X	X	X

Redblush (Ruby)

X	X	X	X	X	X	X

Star Ruby

	X	X	X	X	X	X

Minneola tangelo

	X	X	X

	Orlando tangelo

X	X	X

Nova tangelo

X	X

	Robinson tangerine	X	X	X

	Sunburst tangerine

X	X

	Dancy  tangerine

	X	X

Murcott (Honey tangerine)

X	X	X

Temple orange

X	X	X

Osceola 	X	X

Fallglow 	X	X

Page mandarin 	X	X	X	X	X

	Owari (satsuma) 	X	X

Ponkan mandarin

	X	X

Tahiti (Persian) lime

	X	X	X	X

Key Lime (Mexican) 	X	X	X	X	X	X	X	X	X	X	X	X

Meyer lemon

X	X	X	X	X

Bearss lemon	X	X	X

	X	X	X

Calamondin

X	X	X	X	X	X

	Nagami kumquat

X	X	X	X	X	X

	Melwa kumquat

X	X	X	X	X	X

	Limequat

X	X	X	X	X

Midsweet

X	X	X

Sunstar

	X	X	X	X

Specific Information on Florida Citrus Fruit Varieties – Followup to
Table 35 (Adapted from J.J. Ferguson, 2002, Walleim, 1996 and Tucker,
1995).

Sweet Oranges (Representative for Crop Subgroup 10A):

The sweet oranges grown in Florida can be divided into three broad
seasonal categories: ‘Hamlin’, ‘Parson Brown’, ‘Ambersweet’,
and navels are considered early-season cultivars; ‘Pineapple orange’
is a mid-season cultivar; and ‘Valencia’ is a late-season cultivar.

Early-Season Oranges are harvested October to January.

The ‘Hamlin’ orange has a high degree of cold tolerance especially
with early harvest before winter freezes.  Fruit yield is high and juice
has a light color.  The fruit stores well on the tree but is susceptible
to splitting and creasing and there are 0 – 6 seeds per fruit.

The ‘Parson Brown’ orange is an early season orange that can be
harvested slightly earlier than ‘Hamlin’.  Its seediness and lower
fruit yields make it less desirable than ‘Hamlin’ for fresh fruit.
There are 0 - 30 seeds per fruit.

The ‘Ambersweet’ orange is moderately cold hardy.  The fruit can
usually be harvested prior to damaging freezes.  Fruit resembles navel
orange, peels easily, has good fruit and juice color at maturity, but
varies greatly in seediness.  This is a newer cultivar; so many
questions remain about fruit production and fruit quality.  This one is
a very good early-season orange cultivar for either fresh fruit and/or
juice.  There are 0 - 30 seeds per fruit.

	The ‘Navel’ orange is considered an early season orange and is
harvested October to January.  Navels differ from other oranges by
having a rudimentary secondary fruit embedded at the blossom end of the
fruit.  Premature yellowing and rot of this secondary fruit often
results in premature fruit drop.  The fruit peels relatively easily and
sections well.  If juiced, drink within several hours before a bitter
flavor develops.  It tends to require more precise irrigation and
nutrition management.  Two periods of fruit drop, early- and
late-summer, account for 15 - 20 percent of the crop in some years.
‘Cara Cara navel’ is used for salads because of its near-crimson
flesh.  There are 0 - 6 seeds per fruit.

Mid-Season Oranges are generally harvested December – March.

				The ‘Pineapple orange’ is harvested December to February.  This
leading mid-season cultivar has good external color and internal quality
but is the least cold hardy of orange varieties.  It is subject to
alternate bearing, pre-harvest fruit drop during heavy crop years,
creasing and pitting.  There are 15 – 25 seeds per fruit.

The ‘Sunstar’ orange is harvested December to March.  This variety
has slightly darker juice color than ‘Hamlin ‘and about as much
fruit.  It is more cold hardy and subject to less pre-harvest fruit drop
than ‘Pineapple’ orange.  It ripens about the same time as
‘Pineapple’.

The ‘Midsweet’ orange is harvested January to March.  ‘Midsweet’
ripens later that ‘Pineapple’ and holds well on the tree. Fruit
yield and quality are about the same as ‘Hamlin’ but juice color is
deeper.

The ‘Gardner’ orange is harvested January to March.  This midseason
orange ripens around February 1, about the same time as ‘Midsweet’.
‘Gardner’ is about as cold hardy as ‘Sunstar’ and
‘Midsweet’.

Late-Season Oranges:

	The ‘Valencia’ orange is the main late season orange and is
harvested March to June.  This cultivar carries two crops on the tree
after bloom, the current season’s crop and the previous season's crop
that takes about 15 months to mature.  With its excellent internal fruit
quality and juice color, the ‘Valencia’ is the most important sweet
orange variety.  The tree tends towards alternate bearing.  Fruit stores
well on the tree and may regreen late in the season.  ‘Valencia’
orange has superior peel and flesh color.  There are 0 – 6 seeds per
fruit.

Grapefruit (Representative for Crop Subgroup 10C):

Two basic types of grapefruit are grown in Florida, the white-fleshed
(‘Marsh’ and ‘Duncan’) and the pink-fleshed or colored
grapefruit (‘Redblush’, ‘Thompson’, ‘Flame’).

The ‘Duncan’ grapefruit is harvested from December to May.  It
produces seedy, high quality fresh fruit with pale, yellow flesh.  This
grapefruit is popular for using the sectioning in deserts.  There are 30
- 70 seeds per fruit.

The ‘Marsh’ grapefruit is harvested from November to May.  This
seedless fruit with pale yellow flesh and large, has a open cavity in
center, and is used commercially for juice.  There are 0 - 6 seeds per
fruit.

	The ‘Redblush’ grapefruit is also harvested from November to May.
It is a widely grown ruby red grapefruit used for juice and cocktail
products.  The peel is a pink blush and the flesh pink to pale red.
There are 0 - 6 seeds per fruit.

The ‘Star Ruby’ grapefruit is harvested from December to May.  Peel
has a dark-pink blush; flesh is deep red with a smooth peel.  These
trees are less cold hardy than other grapefruit cultivars and more
susceptible to foot rot.

Other grapefruit cultivars include ‘Thompson’, ‘Ray Ruby’,
‘Flame’, and ‘Rio Red’. Seeds: and they contain 0 - 6 seeds per
fruit.

Tangerine or Mandarin and Mandarin Type Fruits (Representative for Crop
Subgroup 10A):

Tangerines or mandarins include fruit of small to medium-size; loose
rind and fruit sections; with a distinctive flavor, color and aroma; and
excellent eating out-of-hand qualities.  Trees are usually very cold
tolerant.  The peel on some mandarins tears easily, so harvesting is
done by cutting the stem with pruning shears.  Seed numbers generally
vary with the degree of cross-pollination.

‘Minneola’ tangelo is harvested from December to February.  This
fruit has a characteristic flavor that often exhibits a prominent neck
at the stem end.  Fruit production is enhanced by cross-pollination.
Trees are extremely cold hardy, but highly susceptible to Alternaria
brown spot.  There are 7 - 12 seeds per fruit.

	‘Orlando’ tangelo is harvested from November to January.  This
early-season cultivar produces a large, cold-hardy tree with cup-shaped
leaves.  Trees must be fertilized more heavily and frequently than most
other cultivars, especially with nitrogen, as foliage tends to turn
yellow in the fall and late winter.  It bears fruit within 3 - 4 years
as a seedling tree, and is moderately susceptible to Alternaria brown
spot.  There are 0 - 35 seeds per fruit.

	The ‘Robinson’ tangerine is harvested from October to December.
Cross-pollination required for this early tangerine of excellent eating
quality.  Fruit tends to dry-out early on vigorous rootstocks, is
thin-skinned, and susceptible to splitting.  It is one of the more
cold-hardy cultivars, but susceptible to twig and limb dieback.  There
are 1 - 20 seeds per fruit.

	‘Sunburst’ tangerine is harvested from November to December.
Cross-pollination required.  Foliage and twigs are highly susceptible to
environmental stress and rust mite damage.  This thin-skinned fruit is
also susceptible to splitting.  There are 1 - 20 seeds per fruit.

	‘Murcott’ or ‘Honey’ tangerine is harvested from January to
March.  It has excellent eating-quality but heavy alternate bearing
sometimes results in limb breakage and tree collapse.  Trees are
normally cold hardy, but highly susceptible to cold damage when heavily
laden with fruit, which is also susceptible to scab.  The fruit is borne
on the outside canopy, resulting in susceptibility to wind scaring and
sunburn.  There are 10 - 20 seeds per fruit.

The ‘Dancy’ tangerine is harvested from December to January.  It
produces large crops of small fruit, though highly susceptible to
Alternaria brown spot.  Limb breakage may also occur with heavy crops.
The fruit is excellent in quality and peels so easily it must be hand
clipped to harvest.  There are 6 – 20 seeds per fruit.

	The ‘Temple’ orange is harvested from January to March.  It is an
excellent eating-quality fruit with a pebbly rind that is easily peeled.
 Mature fresh fruit and juice are of superior flavor and color.  The
trees are very sensitive to citrus scab, cold temperatures and aphids.
There are 15 - 20 seeds per fruit.

The ‘Osceola’ is a citrus hybrid that is harvested from October to
November.  Cross-pollination is required to produce this small, highly
colored but seedy fruit.  The tree is relatively cold hardy, but
susceptible to scab.  Fruit is also clipped to harvest.  There are 15 -
25 seeds per fruit.

	‘Fallglow’ is a citrus hybrid that is harvested from October to
November.  The fruit is juicy, may have a tart taste, and are usually
larger than other citrus hybrids.  The tree is not as cold hardy as most
citrus hybrids and is highly susceptible to aphids.  There are 20 - 25
seeds per fruit.

	‘Page’ mandarin is harvested from October to February.  It bears
many small fruit of excellent eating quality.  The tree is relatively
cold hardy, but susceptible to scab.  There are 0 - 25 seeds per fruit.

	The ‘Owari’ mandarin is harvested from September to November.  The
trees have a characteristic, open-growth habit with less foliage than
other cultivars, and perform well on trifoliate orange rootstock.  It
produces its best-quality fruit in northern areas of Florida.  Fruit
achieves excellent eating quality before good external color appears,
but does not store well on the tree.  It is also clipped at harvest.
There are 0 - 6 seeds per fruit.

The Acid Citrus Fruit Types (Representative for Crop Subgroup 10B):

	This acid citrus fruit includes lemons, limes and citrons.  They
usually bloom more frequently than other cultivars and are highly
cold-sensitive.

	The ’Tahiti’ or ‘Persian’ lime is harvested from June to
September.  These thorny trees are highly susceptible to cold injury,
limiting their culture to southern Florida.  Fruit is large, acid, and
harvested while green.  Maturity is based on size and juice content
since fruit is pale yellow when fully mature.  There are 0 – 1 seeds
per fruit.

	The ‘Key’ or ‘Mexican’ lime is harvested year around.  The
small fruit are prized for the lime flavor they give pies.  Juice is
also used as condiment.  They are susceptible to the cold, so these
trees can be grown outdoors only in south Florida, and should be
container-grown and moved inside during cold weather in other areas.
Key lime will produce flowers repeatedly, so fruit in various stages of
development are found on the tree at the same time.  There are 3 - 8
seeds per fruit.

	The ‘Meyer’ lemon is harvested from November to March.  This
variety's cold-hardiness makes it a popular selection for dooryard
plantings.  It has a low-spreading growth habit with few thorns.  The
fruit are relatively large with high juice content, a smooth skin, and
lower acid levels than other lemon varieties.  There are 0 - 10 seeds
per fruit.

The ‘Bearss’ lemon is harvested from July to December.  Trees are
very vigorous, thorny, and sensitive to cold.  Continuous growth makes
it difficult to control tree size.  There are 1 – 6 seeds per fruit.

Other Citrus Fruits:

	The Calamondin is harvested from November to April.  This acid fruit
flavors drinks, marmalades and jellies.  Popular in landscapes and
ornamental containers, rooted cuttings of this cultivar are also widely
marketed as "miniature oranges" for use as a winter houseplant.  While
rooted cuttings grow like shrubs, budded trees can reach 15 - 20 feet
and are cold-hardy.  There are 3 - 5 seeds per fruit.

		The ‘Nagami’ kumquat is harvested from November to April.  This
oblong or egg-shaped fruit has an acid taste and bright-orange color.
There are 0 - 3 seeds per fruit.

The ‘Meiwa’ kumquat is harvested from November to April.  The peel
and pulp of these large, round fruit have a pleasant spicy-sweet taste,
and are used for preserves and candied fruit.  The tree is compact and
foliage is dark green.  Trees are used in home and commercial
landscaping and are quite cold-hardy.  There are 1 - 6 seeds per fruit

The Limequat is harvested from November to March.  The hybrids of
limequat are ‘Eustis’, ‘Lakeland’, and ‘Tavares’, hybrids of
kumquats and the ‘West Indian’ or key lime, all resemble the key
lime in size, form and composition and are commonly substituted for key
lime.  ‘Eustis’ and ‘Lakeland’ kumquats are similar in color to
the key lime where as the ‘Tavares’ limequat has more orange color.
‘Eustis’ and ‘Lakeland’ are sister hybrids of the ‘West
Indian’ or key lime and the round or ‘Meiwa’ kumquat.
‘Tavares’ is a hybrid of key lime with the oval or ‘Nagami’
kumquat.  All limequats are more cold resistant than key limes but less
cold resistant than kumquats.  There are few to many seeds in a
limequat.

Storage Life of Citrus Fruits:

	Most citrus may be stored for periods of up to one to two months at
temperatures ranging from 32 - 40° F.  Chilling injury is common in
grapefruit, lemons, and limes when stored below 50°F, but rare in
oranges and tangerines.  A unique aspect of citrus is the ability to
store fruit on the tree.  Fruit may reach minimum maturity standards in
early winter, but since they are nonclimacteric, they ripen slowly and
will not soften or abscise for periods up to several months.

	In general citrus fruits have a relatively long storage time for the
fresh marketplace (See Table 36).  The lemon has the longest storage
life at 4 – 4 weeks and the tangerine the shortest at 2 – 4 weeks.

Table 36. Approximate Storage Life of Citrus Fruits in Commercial
Storage (Adapted Hardenburg, et al., 1986).

Commodity	Approximate Storage Life With Proper Storage Temperatures

Blood orange	3 – 8 weeks

Calamondin	2 weeks

Grapefruit	6 – 8 weeks

Jaffa orange	8 – 12 weeks

Kumquat	2 – 4 weeks

Lemon	4 - 24 weeks

Lime	2 – 8 weeks

Orange – CA and AZ	3 – 8 weeks

Orange – FL and TX	8 – 12 weeks

Tangerine	2 – 4 weeks

Uniq fruit	2 – 3 weeks

CHANGES TO EPA DATABASES NEEDED FROM REVISIONS TO THE CITRUS FRUIT CROP
GROUP:

The revisions to the amended Citrus Fruit Crop Group 10 will affect the
need to update many Risk Assessment Models, Residue Chemistry
Guidelines, OPP databases, and/or HED Standard Operating Procedures
(SOP).

The affected EPA databases may include the following:

(1) Risk Assessment Models - The terminology in the Food Exposure
Modules of our current Risk assessment Models from DEEM-FCID, Lifeline,
and Cares will need to be updated to reflect new terminology and the new
Crop Group terminology.

	(2) EPA Residue Chemistry Test Guidelines (OPPTS 860.1000, Background),
Table 1 Raw Agricultural and Processed Commodities and Feedstuffs
Derived from Crops and EPA Residue Chemistry Test Guidelines (OPPTS
860.1000, Background), EPA Residue Chemistry Test Guidelines (OPPTS
860.1500, Crop Field Trials), Table 5 Suggested Distribution of Field
Trials by Region for Crops Requiring > 3 trials and Table 6 Regional
Distribution of Crop Production.

	Any differences between the EPA and NAFTA Crop Production Regions after
the NAFTA Regions are updated will be addressed by the ICCGR Workgroup
or by the EPA HED ChemSAC.  The EPA Residue Chemistry Test Guidelines
(OPPTS 860.1500, Crop Field Trials) Table 5 Suggested Distribution of
Field Trials by Region for Crops Requiring >3 trials and Table 6
Regional Distribution of Crop Production will be updated to reflect more
recent crop production information.   There is no conflict with Canada.

	(3) Health Effects Division Standard Operating Procedures:  HED SOP
99.3 -  SEQ CHAPTER \h \r 1 – “Translation of Monitoring Data”
issued March 26, 1999.  This policy provides guidance on translating
pesticide monitoring data from one commodity to other similar
commodities.  Most of the monitoring data is from the USDA Pesticide
Data Program (PDP) or the Food and Drug Administration (FDA).  The
policy is based on the crop groupings in the 40 CFR 180.41.

There is an entry for oranges in which the residue data can be
translated to all the members of the Citrus Fruit Group 10.  USDA PDP
peels the oranges before they analyze them for pesticide residues.  The
policy does not have to be updated at this time, since it will be
applicable to the whole crop group.

	(4) HED SOP 99.6 -   SEQ CHAPTER \h \r 1  “Classification of Food
Forms with Respect to Level of Blending” issued August 20, 1999.  This
SOP provides rationale and guidance to HED on revised criteria for
inputting residue values and pesticide usage information into acute
dietary exposure and risk assessments based on commodities.  These
revisions permit the Agency to more fully utilize data generated by the
USDA Pesticide Data Program.

	Some of the Citrus Fruit Crop Group members are included in the HED SOP
99.6.  See Table 36 below.  Other members not in the original SOP will
need to be added to the HED SOP 99.6.  All of the oils are considered
refined and blended, while the seeds can be uncooked, cooked, baked, or
boiled.

TABLE 37. Classification of Food Forms with Respect to Level of Blending
for the Citrus Fruit Crop Group. (HED SOP 99.6, April 20, 1999).

COMMODITY	FOOD FORM	CLASSIFICATION

Citron citrus	13-- Baked 	PB - Partially blended

Citron citrus 	14 – Boiled 	PB - Partially blended

Grapefruit - peel	11 - Uncooked	PB - Partially blended

Grapefruit - juice	11 - Uncooked	PB - Partially blended

Grapefruit - juice	31 – Canned: NFS	PB - Partially blended

Grapefruit – juice - concentrate	41 – Frozen: NFS	PB - Partially
blended

Grapefruit – peeled fruit	11 - Uncooked	NB – Not blended

Grapefruit – peeled fruit	12 – Cooked: NFS	NB – Not blended

Grapefruit – peeled fruit	31 – Canned: NFS	PB - Partially blended

Lemon-juice	11 - Uncooked	PB - Partially blended

Lemon-juice	12 – Cooked: NFS	PB - Partially blended

Lemon-juice	13 - Baked	PB - Partially blended

Lemon-juice	14 – Boiled	PB - Partially blended

Lemon-juice	15 - Fried	PB - Partially blended

Lemon-juice	31 – Canned: NFS	PB - Partially blended

Lemon-juice	32 – Canned: Cooked:NFS	PB - Partially blended

Lemon-juice	34 – Canned: Boiled	PB - Partially blended

Lemon-juice	41 – Frozen: NFS	PB - Partially blended

Lemon-juice	41 – Frozen: Cooked	PB - Partially blended

Lemon juice - concentrate	12 – Cooked: NFS	PB - Partially blended

Lemon juice - concentrate	13-- Baked	PB - Partially blended

Lemon juice - concentrate	14 – Boiled	PB - Partially blended

Lemon juice - concentrate	31 – Canned: NFS	PB - Partially blended

Lemon juice - concentrate	34 – Canned: Boiled	PB - Partially blended

Lemon juice - concentrate	41 – Frozen: NFS	PB - Partially blended

Lemon - peel 	11 - Uncooked	PB - Partially blended

Lemon - peel	13-- Baked	PB - Partially blended

Lemon - peel	14 – Boiled	PB - Partially blended

Lemon - peel	31 – Canned: NFS	PB - Partially blended

Lemon - peel	34 – Canned: Boiled	PB - Partially blended

Lemon - peel	41 – Frozen: NFS	PB - Partially blended

Lemon – peeled fruit	11 - Uncooked	NB – Not blended

Lemon – peeled fruit	12 – Cooked: NFS	NB – Not blended

Lemon – peeled fruit	31 – Canned: NFS	NB – Not blended

Lime - juice	11 - Uncooked	PB - Partially blended

Lime - juice	31 – Canned: NFS	PB - Partially blended

Lime - juice	32 – Canned: Cooked:NFS	PB - Partially blended

Lime - juice	34 – Canned: Boiled	PB - Partially blended

Lime - juice	41 – Frozen: NFS	PB - Partially blended

Lime - juice	12 – Cooked: NFS	PB - Partially blended

Lime - juice	41 – Frozen: NFS	PB - Partially blended

Lime – juice - concentrate	12 – Cooked: NFS	PB - Partially blended

Lime – juice - concentrate	41 – Frozen: NFS	PB - Partially blended

Lime - peel	13-- Baked	PB - Partially blended

Lime - peel	14 – Boiled	PB - Partially blended

Lime peeled fruit	11 - Uncooked	PB - Partially blended

Orange -juice	11 - Uncooked	PB - Partially blended

Orange -juice	12 – Cooked: NFS	PB - Partially blended

Orange -juice	31 – Canned: NFS	PB - Partially blended

Orange -juice	41 – Frozen: NFS	PB - Partially blended

Orange – juice - concentrate	11 - Uncooked	PB - Partially blended

Orange – juice - concentrate	12 – Cooked: NFS	PB - Partially blended

Orange – juice - concentrate	13-- Baked	PB - Partially blended

Orange – juice - concentrate	14 – Boiled	PB - Partially blended

Orange – juice - concentrate	31 – Canned: NFS	PB - Partially blended

Orange – juice - concentrate	41 – Frozen: NFS	PB - Partially blended

Orange – juice - concentrate	42 – Frozen: Cooked	PB - Partially
blended

Orange - peel	11 - Uncooked	PB - Partially blended

Orange - peel	12 – Cooked: NFS	PB - Partially blended

Orange - peel	31 – Canned: NFS	PB - Partially blended

Orange - peel	41 – Frozen: NFS	PB - Partially blended

Orange – peeled fruit	11 - Uncooked	NB – Not blended

Orange – peeled fruit	12 – Cooked: NFS	NB – Not blended

Orange – peeled fruit	31 – Canned: NFS	PB - Partially blended

Tangelo	11 - Uncooked	NB – Not blended

Tangerine	11 - Uncooked	NB – Not blended

Tangerine	31 – Canned: NFS	PB - Partially blended

Tangerine	41 – Frozen: NFS	PB - Partially blended

Tangerine - juice	11 - Uncooked	PB - Partially blended

Tangerine - juice	31 – Canned: NFS	PB - Partially blended

Tangerine - juice	41 – Frozen: NFS	PB - Partially blended

Tangerine – juice - concentrate	Tangerine – juice - concentrate 	PB
- Partially blended

(5) HED SOP 2000.1 – “  SEQ CHAPTER \h \r 1 Guidance for Translation
of Field Trial Data from Representative Commodities in the Crop Group
Regulation to Other Commodities in Each Crop Group/Subgroup” issued
September 12, 2000.

There is no guidance in the SOP for the new Citrus Fruit Crop Subgroups,
so the following guidance for translation of the representative
commodities to other members of the group/subgroups will be provided
below:

Current Crop Group 10:  Citrus Fruits

	Representative Commodities:  Sweet orange, lemon, and grapefruit

CROP GROUP COMMODITY		REPRESENTATIVE COMMODITY

     Calamondin				Sweet orange

     Citrus citron				Sweet orange

     Citrus hybrids				Sweet orange

     Grapefruit					Grapefruit

     Kumquat					Sweet orange

     Lemon					Lemon

     Lime					Lemon

     Orange, sour				Sweet orange

     Orange, sweet				Sweet orange

     Pummelo					Grapefruit

     Satsuma mandarin				Sweet orange

     Tangerine					Sweet orange

____________________________________________________________________

Proposed Crop Group 10-07:  Citrus Fruits

Representative Commodities:  Orange or tangerine*, lemon or lime, and
grapefruit

CROP GROUP COMMODITY		REPRESENTATIVE COMMODITY

     Australian desert lime			Lemon or lime

     Australian finger lime			Lemon or lime

     Australian round lime			Lemon or lime

     Brown River finger lime			Lemon or lime

     Calamondin				Orange

     Citron					Orange

     Citrus hybrids				Orange

     Grapefruit					Grapefruit

     Japanese summer grapefruit		Grapefruit

     Kumquat					Lemon or lime

     Lemon					Lemon

     Lime					Lime or Lemon

     Mediterranean mandarin			Tangerine

     Mount white lime				Lemon or lime

     New Guinea wild lime			Lemon or lime

     Orange, sour				Orange

     Orange, sweet				Orange

     Pummelo					Grapefruit

     Russell River lime				Lemon or lime

     Satsuma mandarin				Tangerine or orange

     Sweet lime					Lime or Lemon

     Tachibana orange				Orange

     Tahiti lime					Lime or lemon

     Tangelo					Orange or tangerine or grapefruit

     Tangerine					Tangerine

     Tangor					Orange or tangerine

     Trifoliate orange				Orange

     Uniq fruit					Grapefruit

__________________________________________________________________

	The proposed new translations of field trials from the representative
commodities to other commodities in the Orange subgroup 10-07-A would be
as follows:

Proposed Crop Subgroup 10-07A: Orange subgroup

Representative Commodity:  Orange or tangerine/mandarin

CROP SUBGROUP COMMODITY		REPRESENTATIVE COMMODITY

     Calamondin				Orange

     Citrron					Orange

     Citrus hybrids				Orange

     Mediterranean mandarin			Tangerine

     Orange, sour				Orange

     Orange, sweet				Orange

     Satsuma mandarin				Tangerine

     Tachibana orange				Orange

     Tangelo					Orange or tangerine

     Tangerine					Tangerine

     Tangor					Orange or tangerine

     Trifoliate orange				Orange

_________________________________________________________________

	The proposed new translations of field trials from the representative
commodities to other commodities in the Lemon/lime subgroup 10-07-B
would be as follows:

Proposed Crop Subgroup 10-07B:  Lemon/Lime subgroup

Representative Commodity:  Lemon or Lime

CROP SUBGROUP COMMODITY		REPRESENTATIVE COMMODITY

      Australian desert lime					Lemon or lime

      Australian finger lime					Lemon or lime

      Australian round lime					Lemon or lime

      Brown River finger lime					Lemon or lime

      Kumquat							Lemon or lime

      Lemon							Lemon

      Lime							Lime

      Lime, sweet						Lemon or lime

      Mount white lime						Lemon or lime

      New Guinea wild lime					Lemon or lime

      Russell River lime						Lemon or lime

      Tahiti lime							Lime or lemon

________________________________________________________________________

	The proposed new translations of field trials from the representative
commodities to other commodities in the Grapefruit subgroup 10-07C would
be as follows:

Proposed Crop Subgroup 10-07C:  Grapefruit subgroup

Representative Commodity:  Grapefruit

CROP SUBGROUP COMMODITY		REPRESENTATIVE COMMODITY

      Grapefruit					Grapefruit

      Japanese summer grapefruit		Grapefruit

      Pummelo					Grapefruit

      Tangelo					Grapefruit

      Uniq fruit					Grapefruit

________________________________________________________________________

(6) HED Dry Matter Database will be updated to add the Table below:

Table 38. Health Effects Division Dry Matter and Seeding Rate Database.

Citrus Fruit Crop Group.  Prepared by Dr’s. NG and B. A. Schneider.
June 2007.

Commodity	% Dry Matter

Calamondin	10.2

Citrus, dried pulp	87.0, 91.0

Citrus, juice	12.0

Citrus, molasses	67.0

Citrus, oil	0.0

Grapefruit, white	19.5

Grapefruit, pink	19.1

Grapefruit, juice	10.0, 11.8

Lemon	7.9, 11.0, 13.6, 13.7

Lemon, juice	9.0, 19.0

Lemon, peel	18.3, 18.4

Lime	10.3, 10.7, 11.8, 12.0

Lime, juice	9.7, 10.0

Orange	13.0, 13.9, 17.7

Orange, juice	11.7, 12.0

Orange, naval	13.0

Orange, peel	27.5, 28.0

Orange, Valencia	13.8

Pummelo	10.9, 11.0

Tangerine	12.0, 12.4, 13.0

Tangerine, juice	11.1, 13.0

Commodity Definitions:

COMMODITY DEFINITIONS [(40 CFR ( 180.1(h)]:

	There are currently two commodity definitions for Citrus fruits and
tangerines and four other proposed for grapefruit, lemon, lime, and
orange that need to be discussed.

Current 40 CFR ( 180.1(g):

Tolerances and exemptions established for pesticide chemicals in or on
the general category of raw agricultural commodities listed in column A
apply to the corresponding specific raw agricultural commodities listed
in column B. However, a tolerance or exemption for a specific commodity
in column B does not apply to the general category in column A.

      A
   B
--------------------------------------------------------------------

Current Citrus fruits Commodity Definition:

Citrus fruits..................................Grapefruit, lemons,
limes, oranges, tangelos, tangerines, citrus citron, kumquats and
hybrids of these.

Current Tangerines Commodity Definition:

Tangerines..................................Tangerines (mandarins or
mandarin oranges), tangelos, tangors, and other hybrids of tangerines
with other fruits.

Proposed Tangerine Commodity Definition:

Tangerine..................................Tangerine (mandarin or
mandarin orange), clementine, Mediterranean mandarin, Satsuma mandarin,
tangelo, tangor, and cultivars, varieties, or hybrids of tangerines with
other fruits.

Proposed Commodity Definitions for Grapefruit, Lemon, Lime and Orange.

Grapefruit..................................Grapefruit, pummelo,
shaddock, tangelo, Uniq fruit, and cultivars, varieties, or hybrids of
grapefruit with other fruits.

Proposed Commodity Definitions for Lemon:

Lemon..................................Lemon, Australian finger lime,
Australian round lime, Brown River finger lime, calamondin, kumquats,
lime, Mount white lime, New Guinea wild lime, Russell River lime, sweet
lime, Tahiti lime, and varieties and/or hybrids of these lemons with
other fruits.

Proposed Commodity Definitions for Lime:

Lime..................................Lime, Australian desert lime,
Australian finger lime, Australian round lime, Brown River finger lime,
calamondin, kumquats, lemon, Mount White-lime, New Guinea wild lime,
Russell River lime, sweet lime, Tahiti lime, and varieties and/or
hybrids of these limes with other fruits.

Proposed Commodity Definitions for Orange:

Orange.................................Orange, Calamondin, Citrus
citron, Mediterranean mandarin, Satsuma mandarin, Sour oranges, Sweet
oranges, Tachibana orange, Tangerine (Mandarin), Tangor, Trifoliate
orange, and varieties and/or hybrids of these.

HED Recommendations on Commodity Definitions:

	I recommend ChemSAC reject the established and proposed updated
commodity definition for citrus fruits.  It is essentially a repeat of
the commodities in the Citrus fruit group 10, and while it may be useful
for labeling citrus fruits is no longer a tolerance term, because we
have an expanded citrus fruit group and several other commodity
definitions such as tangerine are more specific to certain citrus.

	I recommend updating the tangerine commodity definition as follows:

Tangerine..................................Tangerine (mandarin or
mandarin orange), clementine, Mediterranean mandarin, Satsuma mandarin,
tangelo, tangor, and cultivars, varieties, and/or hybrids of tangerines
with other fruits.

This will help in clarifying what other citrus fruits a tangerine will
cover.

Grapefruit..................................Grapefruit, Japanese summer
grapefruit, pummelo, shaddock, tangelo, Uniq fruit, and cultivars,
varieties, and/or hybrids of grapefruit with other fruits.

	This will also clarify what commodities are covered by grapefruit
tolerances and follows the EPA Commodity Reviewer’s Guide approved by
ChemSAC, 2006.  The inclusion of cultivars, varieties and hybrids will
leave no doubt which specific related varieties are covered.

	I recommend establishing a new commodity definition for lemon as
follows:

Lemon..................................Lemon, lime, and cultivars,
varieties, and/or hybrids of lemon with other fruits.

	This commodity definition is mainly to show lemons also can cover
limes.  The list of many of the limes is not necessary for lemon and
they will be included in the lime commodity definition.

	I recommend establishing a new commodity definition for lime as
follows:

Lime..................................Lime, Australian desert lime,
Australian finger lime, Australian round lime, Brown River finger lime,
lemon, Mount White lime, New Guinea wild lime, Russell River lime, Sweet
lime, Tahiti lime, and cultivars, varieties and/or hybrids of these
limes with other fruits.

	I recommend establishing a new commodity definition for orange as
follows:

Orange.................................Orange, sweet orange, sour
orange, calamondin, tachibana orange, tangelo, trifoliate orange, and
cultivars, varieties and/or hybrids of these oranges with other fruits.

	I recommend establishing a new commodity definition for grapefruit as
follows:

TOLERANCE EXPRESSION GUIDANCE:

	Until the Federal Register Notice is issued revising the Crop Group
Regulation to establish the amended Citrus Fruit Crop Group 10 with
three Crop subgroups the commodities approved for the crop group and
subgroups will have to be listed as separate commodities at the same
tolerance level.  This also applied to the new Crop subgroups, the
individual commodities will have to be listed separately with each at
the same tolerance level.  When ChemSAC approves the Citrus fruit crop
group 10, the Risk Integration, Minor Use, and Emergency Response Branch
(RIMUERB) of the Registration Division can immediately implement the new
Crop Group and Crop Subgroups with new tolerance expressions located in
the Section F submissions.  The seven tolerance expression examples will
provide an expedited way to establish tolerances in or on citrus fruit
crops, especially for new reduced risk pesticides, without requiring
additional residue data for all the crops noted.  This will create a
practice in the United States which is already formalized in Canada and
promote international harmonization.  Several tolerance expression
examples for guidance purposes for use by RIMUERB and HED reviewers will
be listed below:

Example 1.  What is the tolerance expression for the amended Citrus
Fruit Crop Group 10?

Answer to Example 1:

The tolerance expression for the amended Citrus Fruit Crop Group 10 will
be “Fruit, citrus, group 10.”

Example 2.  What is the correct Section F tolerance expression for the
three new Citrus Fruit  Subgroups?

Answer to Example 2:

The tolerance expression for the three New Citrus Fruit Crop Subgroups
is as follows:

Name of Crop Subgroup	Tolerance Expression for the Crop Subgroup

Orange subgroup 10A	Orange subgroup 10–07A

Lemon/Lime  subgroup 10B	Lemon/Lime subgroup 10–07B

Grapefruit subgroup 10C	Grapefruit subgroup 10–07C

Example 3:  How will the Crop group and subgroups appear in the Federal
Register for the proposed crop group regulation [40CFR 180.41(c)]?  This
example is for the Field and External Affairs Division (FEAD) use in
preparing the new Federal Register Regulation.  The example follows the
same format as the current Crop Grouping Regulation Federal Register
Notice (FR 60, No.95, 5/17/95, 26626-26643) and the Proposed Expansion
of the Crop Groups (FR 72, No. 99, 5/23/07, 28920-228930).

Answer to Example 3:

“Crop Group 10-07: Citrus Fruit Crop Group”.

Representative commodities.  Orange or tangerine, lemon or lime, and
Grapefruit

Commodities	Related crop subgroups

Australian desert lime, Eremocitrus glauca (Lindl.) Swingle	10-07B

Australian finger lime, Microcitrus australasica (F. Muell.) Swingle
10-07B

Australian round lime, Microcitrus australis (A. Cunn. ex Mudie) Swingle
10-07B

Brown River finger lime, Microcitrus papuana Winters	10-07B

Calamondin, Citrus madurensis Lour.	10-07A

Citron, Citrus medica L	10-07A

Citrus hybrids, Citrus spp. and Fortunella spp.	10-07A

Grapefruit, Citrus x paradisi Macfad.	10-07C

Japanese summer grapefruit, Citrus natsudaidai Hayata	10-07C

Kumquat, Fortunella spp.	10-07B

Lemon, Citrus limon (L.) Burm. f.	10-07B

Lime, Citrus aurantiifolia (Christm.) Swingle	10-07B

Mediterranean Mandarin, Citrus nobilis Loureiro var. deliciosa Swingle
10-07A

Mount White lime, Microcitrus garrowayae (F. M. Bailey) Swingle	10-07B

New Guinea wild lime, Microcitrus warburgiana (F. M. Bailey) Tanaka
10-07B

Orange, sour, Citrus aurantium L.	10-07A

Orange, sweet, Citrus sinensis (L.) Osbeck  	10-07A

Pummelo, Citrus maxima (Burm.) Merr.	10-07C

Russell River lime, Microcitrus inodora (F. M. Bailey) Swingle	10-07B

Satsuma mandarin, Citrus unshiu Marcow.	10-07A

Sweet lime, Citrus limetta Risso	10-07B

Tachibana orange, Citrus tachibana (Makino) Tanaka	10-07A

Tahiti Lime, Citrus latifolia Tan.	10-07B

Tangelo, Citrus x tangelo J.W. Ingram & H.E. Moore	10-07A, 10-07C

Tangerine (Mandarin), Citrus reticulata Blanco	10-07A

Tangor, Citrus reticulata × Citrus sinensis	10-07A

Trifoliate orange, Poncirus trifoliata (L.) Raf.	10-07A

Uniq fruit Citrus aurantium Tangelo group	10-07C

Varieties, cultivars and/or hybrids of these

Table. The following Table 2 identifies the crop subgroups for Crop
Group 10, specifies the representative commodities for each subgroup and
lists all the commodities included in each subgroup.

TABLE 2 -Crop Group 10: Subgroup Listing

Representative commodities	Commodities

Subgroup 10-07A:  Orange subgroup.

Orange or tangerine/mandarin.

	Calamondin; Citron; Citrus hybrids; Mediterranean Mandarin; Orange,
sour; Orange, sweet; Satsuma mandarin; Tachibana orange; Tangerine
(Mandarin); Tangelo, Tangor; Trifoliate orange; varieties, cultivars
and/or hybrids of these.

Subgroup 10-07B.  Lemon/lime subgroup.

Lemon or lime.	Australian desert lime; Australian finger-lime;
Australian round lime; Brown River finger lime; Kumquat; Lemon; Lime;
Mount White. Lime; New Guinea wild lime; Russell River Lime; Sweet lime,
Tahiti Lime; varieties, cultivars and/or hybrids of these.

Subgroup 10-07C: Grapefruit subgroup.

Grapefruit 	Grapefruit; Japanese summer grapefruit; Pummelo; Tangelo;
Uniq fruit; varieties, cultivars and/or hybrids of these.

Example 4:  How will I express the tolerances on an interim basis until
the Federal Register Notice is final for the Citrus fruit group 10-07,
for example at a tolerance level of 1.5 ppm?  This example will be
useful for the Registration Division (RD) and Health Effects Division
(HED) to prepare tolerance tables.  All the new proposed commodities
will have to be listed separately from the crop group tolerance and at
the same level as the crop group.

Answer to Example 4:

Commodity	Parts per million (ppm)

Calamondin	1.5

Citron	1.5

Citrus hybrids	1.5

Grapefruit	1.5

Grapefruit, Japanese summer	1.5

Kumquat	1.5

Lemon	1.5

Lime	1.5

Lime, Australian desert	1.5

Lime, Australian finger	1.5

Lime, Australian round	1.5

Lime, Brown River finger	1.5

Lime, Mount white	1.5

Lime, New Guinea wild	1.5

Lime, Russell River	1.5

Lime, Sweet	1.5

Lime, Tahiti	1.5

Mandarin, Mediterranean	1.5

Mandarin, Satsuma	1.5

Orange, sour	1.5

Orange, sweet	1.5

Orange, tachibana 	1.5

Orange, trifoliate	1.5

Pummelo	1.5

Tangelo	1.5

Tangerine	1.5

Tangor	1.5

Uniq fruit	1.5

Cultivars, varieties and/or hybrids of those above commodities

Example 5:  How will I express the tolerances on an interim basis until
the Federal Register Notice is final for the Orange subgroup 10-07A for
example at a tolerance level of 1.5 ppm?  This example will be useful
for the Registration Division (RD) and Health Effects Division (HED) to
prepare tolerance tables.

Answer to Example 5 for the Orange subgroup 10-07A:

Commodity	Parts per million (ppm)

Calamondin	1.5

Citron	1.5

Citrus hybrids	1.5

Mandarin, Mediterranean	1.5

Mandarin, Satsuma	1.5

Orange, sour	1.5

Orange, sweet	1.5

Orange, tachibana	1.5

Orange, trifoliate	1.5

Tangelo	1.5

Tangerine	1.5

Tangor,	1.5

Cultivars, varieties, and/or hybrids of those above commodities

Example 6:  How will I express the tolerances on an interim basis until
the Federal Register Notice is final for the Lemon/lime subgroup
10-07-B, for example at a tolerance level of 1.5 ppm?  This example will
be useful for the Registration Division (RD) and Health Effects Division
(HED) to prepare tolerance tables.

Answer to Example 6 for the Lemon/lime subgroup 10-07B:

Commodity	Parts per million (ppm)

Kumquat	1.5

Lemon	1.5

Lime	1.5

Lime, Australian desert	1.5

Lime, Australian finger	1.5

Lime, Australian round	1.5

Lime, Brown River finger	1.5

Lime, Mount White	1.5

Lime, New Guinea wild	1.5

Lime, Russell River	1.5

Lime, Sweet	1.5

Lime, Tahiti	1.5

Cultivars, varieties, and/or hybrids of those above commodities

Example 7:  How will I express the tolerances on an interim basis until
the Federal Register Notice is final for the Grapefruit subgroup 10-07C,
for example at a tolerance level of 1.5 ppm?  This example will be
useful for the Registration Division (RD) and Health Effects Division
(HED) to prepare tolerance tables.

Answer to Example 7 for the Grapefruit subgroup 10-07C:

Commodity	Parts per million (ppm)

Grapefruit	1.5

Grapefruit, Japanese summer	1.5

Pummelo	1.5

Tangelo	1.5

Uniq fruit	1.5

Cultivars, varieties, and/or hybrids of those above commodities

EPA FOOD AND FEED COMMODITY VOCABULARY FOR THE CITRUS FRUIT CROP GROUP:

	The following terms for the oilseed commodities will be incorporated to
the EPA Food and Feed Commodity Database (  HYPERLINK
"http://www.epa.govopp/foodfeed"  http://www.epa.govopp/foodfeed ).  The
Table 39 below is identical to the current Food and Feed Commodity
Vocabulary format.  A search of the lookup terms will link to the EPA
preferred tolerance/commodity term, and the Base crop/Animal term is the
specific crop animal terms associated with the preferred term.  Until
the Federal Register Notice for the Crop Group is final, the Crop Group
designation on each term will be listed as no crop group or crop
subgroup and given the crop group 99 for the present.

Table 39.  EPA FOOD AND FEED COMMODITY VOCABULARY

SEARCH OR LOOKUP TERM FOR CITRUS FRUIT COMMODITIES	PREFERRED TOLERANCE
TERM	BASE CROP/ANIMAL TERM

Australian desert lime; Desert lime;  australische Wüstenlimette; Lime,
 Australian desert 	Lime, Australian desert lime	Australian desert lime

Australian finger lime; Australische limette; Lime, Australian finger
Lime, Australian finger	Australian finger lime

Australian round lime; Australian lime; Dooja; Australische Limette
Lime, Australian round	Australian round lime

Brown river finger lime; Lime, brown river finger	Lime, brown river
finger	Brown river finger lime

Calamondin; Golden lime; Lime, golden; Scarlet lime; Lime, scarlet;
Panama orange; Orange, panama;  Chinese orange; Orange, Chinese;
Calamansi; Kalamansi; Kalamondin; Philippine lime	Calamondin	Calamondin

Citron, citrus; Citrus citron; Citron; Citron melon; Corsican citron;
Diamante citron; Esrog; Ethrog; Etrog; Leghorn citron; Preserving melon;
Stock melon; Cidra; Limon cidra; Etrog; Esrik; Citron citrus; Budda hand
Citron	Citron

Tangor, Citrange, Citrangequat, Citrangedin, Limequat, Uniq fruit,
Tangelolo, Tangelo, Chironja, Ugli fruit, Oro Blanco, Orangelo, King
orange, Orange, king; Temple orange, Lemandarin, Rangpur lime, Mandarin
lime, Otaheite orange	Citrus hybrids	Citrus hybrids

Grapefruit; Toronja; Pomelo; Toronjo	Grapefruit	Grapefruit

Japanese summer grapefruit; Japanese summer orange; Dai dai mikan;
Natsudaidai; Pomelo japonés de verano	Grapefruit, Japanese summer
Japanese summer grapefruit

Kumquat; cumquat; comquot; kin kan; kin kit; too kin kan; kin; kin kuit;
kuit xu; chu tsu; chantu kumquat; kumquat; laranja de ouro; dos
orientalis; Kunquat; Comquot; Changshaw; Hongkong kumquat; Kumquat,
dwarf; Round kumquat; Meiwa; Marumi kumquat; Cumquat; Oval kumquat;
Nagami; Nagami kumquat; Cumquat tree; Nagami; Meiwa kumquat; Kumquat,
Meiwa Sweet kumquat; Maylayan kumquat; Jiangsu kumquat; Swingles kumquat
Kumquat	Kumquat

Lemon; Limon; Limon Amarillo; Lemon, Rough; Jambhiri orange; rough lemon
Lemon	Lemon

Lime; key lime; lime, key; bartender lime; Mexican lime; West Indian
lime; need more names	Lime	Lime

Mediterranean mandarin; Mandarin, Mediterranean; Willowleaf mandarin
Mandarin, Mediterranean	Mandarin, Mediterranean

Mount white lime; Lime, mount white	Lime, Mount white	Lime, Mount white

New Guinea wild lime; Lime, New Guinea	Lime, New Guinea wild	Lime, New
Guinea wild

Orange, sour; Sour, orange; Orange, bergamot; Bergamot orange; Orange,
bigarade; Birarade orange; Orange, bitter; Bitter orange; Orange,
myrtleleaf; Myrtleleaf orange; Orange, Seville; Orange, servile; Orange,
soap; Neroli; Petitgrain; Chinotto	Orange, sour	Orange

Orange, sweet; Sweet, orange; ; Naranja; Orange, blood; Blood orange;
Orange, China sweet; Orange, Chinese navel; Malta orange; Orange, malta;
Orange, pigmented; Orange, sanguine; Orange, Valencia; Valencia orange;
Valencia	Orange, sweet	Orange

Pummelo; pummelo; Shaddock; Pommelo; Chinese grapefruit; Grapefruit,
Chinese; Ugli; Unique fruit 	Pummelo	Pummelo

Russell River lime; North Queensland lime; Lime, north Queensland	Lime,
Russell river	Russell river lime

Satsuma mandarin; Mandarin, Satsuma; Satsuma tangerine; Tangerine,
tangerine	Mandarin, Satsuma	Mandarin, Satsuma

Tachibana orange	Orange, tachibana	Tachibana orange