IATP fellow takes on the orange industry

Valencia oranges

Valencia oranges

A new book about the orange industry by a "Food and Society Fellow" with the Minneapolis-based Institute for Agriculture and Trade Policy tells us that while orange juice "has come to symbolize purity in a glass," it may actually be quite processed and doctored up by the time it greets you at your breakfast table.

Several recent articles and interviews give a taste of what the book contains. In a Toronto Star interview, author Alissa Hamilton (who is Canadian) reveals, for example, the misnomer of "not from concentrate," that most of our orange juice comes from Brazil (where labor is cheaper and environmental standards less stringent) and that Florida Valencias are probably your best bet.

Also, interestingly, Hamilton doesn't drink o.j. herself. "I prefer to eat a whole orange, literally," she tells the Star. "I even eat the pith, and save the peel for cooking."

IATP has links (pdf) to a New Yorker interview with Hamilton as well as a Macleans article about the book. Hamilton's book, titled "Squeezed: What You Don't Know About Orange Juice," comes out Tuesday.