Oranges

Oranges are one of the richest sources of vitamin C. The essential oil of orange blossoms is known as Neroli Oil. It has a very pleasant odor and is very expensive and is used in perfumery. Portuguese peel is also used as a food additive.
Iran ranks ninth with an annual production of 2 million tons of oranges, which is more than the production of countries such as Turkey and therefore has been able to win the title of the best export oranges in the region.

Iranian gardeners produce about 2 million tons of citrus annually.
There are different types of Iranian exported oranges, including Thomson and Blood, but if we want to mention other examples of this fruit, we can mention Valencia Orange, Beirut Orange, and Mandarin Orange.
Valencia Orange, Thomson Orange, Blood Orange
Thomson Orange is a relatively large and fleshy fruit compared to other export oranges, one of the main reasons for its popularity and ease of peeling, which is why most exporters choose this type of orange for export.

Thomson Orange is one of the best types of this fruit for export.
Export oranges must be fully ripe and clean, free of pests, and healthy. There should also be no traces of cracks, punctures or abrasions. Orange fruit can be stored for several days at room temperature, away from sunlight and heat, it is also best not to store orange fruit next to apple fruit.