Brazil's orange juice exports for the 2025/26 crop year reported stable volumes; however, export revenue declined significantly by 30%. This decrease highlights a notable disparity between the quantity of orange juice exported and the financial returns generated from these exports. The reasons behind the revenue drop were not specified, but the figures indicate a challenging market environment for Brazilian orange juice producers.

The 2026 State of the Beverage Industry report highlights that the juice market is adapting to consumer preferences through innovative strategies. Experts indicate that the juice sector is finding new footing by implementing fresh approaches to engage consumers effectively. This report underscores the importance of staying relevant in a competitive market, as the juice industry continues to evolve to meet changing consumer demands and tastes.

El Niño is expected to increase temperatures, resulting in droughts and altered rainfall patterns, with predictions of a 'super El Niño' potentially exacerbating these effects. The food and beverage industry will face challenges due to these climatic changes, raising concerns about food production and supply. The industry must strategize and adapt to mitigate the impacts of these environmental shifts on their operations and resources.

Mary Sutton, an assistant professor and citrus Extension specialist, provided an update on Georgia's citrus crop status and presented findings from a fertilizer trial. The trial aimed to evaluate the effects of different fertilizers on citrus production. Sutton's research is part of ongoing efforts to enhance citrus cultivation in Georgia, addressing challenges faced by local growers and contributing to the overall improvement of the state's citrus industry.

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Citrus greening, or Huanglongbing (HLB), significantly threatens the global citrus industry. Recent research has conducted high-density genetic mapping to identify quantitative trait loci (QTLs) associated with HLB tolerance in citrus plants. The findings aim to enhance breeding strategies for developing resistant citrus varieties, ultimately contributing to the sustainability of citrus production and mitigating the economic losses caused by this disease.

High hydrostatic pressure (HHP) is a non-thermal processing technology used for fruit juices, including tomato juice. This study compares the effects of HHP and thermal processing on quality attributes and volatile profiles in both non-concentrated and concentrated tomato juice. The findings highlight the differences in how these processing methods impact the overall quality and flavor characteristics of tomato juice, emphasizing the significance of evaporation concentration.

A novel aptamer-enabled nanozyme colorimetric sensor has been developed for the detection of patulin (PAT) in fruit juices, addressing the critical issue of PAT contamination in fruit-derived products. This innovative sensor offers rapid and sensitive detection capabilities, enhancing food safety measures. The research highlights the importance of effective monitoring techniques to ensure the safety of fruit juices and protect consumer health from potential hazards.

Soil spatial variability significantly influences tree development in perennial crops, making its characterization vital for precision orchard management. This study examined soil–canopy relationships in a Citrus reticulata Blanco cv. Tango orchard situated in Mediterranean conditions. The research highlights the importance of understanding these relationships to enhance orchard management practices and improve overall tree health and productivity in mandarin cultivation.

The valorization of citrus by-products is gaining attention for its potential to recover bioactive compounds and enhance sustainability in biorefinery processes. This approach integrates various extraction technologies and includes sustainability assessments and techno-economic evaluations. By focusing on the efficient use of citrus waste, the industry aims to create value-added products while minimizing environmental impact, thereby contributing to a more sustainable circular economy.