this post was submitted on 05 Feb 2026
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I misread your comment as being focused on the energy considerations.
From this study, summarized here, producing and distributing "not from concentrate" juice uses less energy than concentrating and freezing, though (and lower CO2 emissions attributable to the process), because concentrating the juice takes more energy than shipping the whole thing. At least assuming the oranges are grown in Florida and sold in the United States.
That's why I asked, because I knew that the U.S. relies more on imported citrus as the orange groves in Florida and California tend to get redeveloped into other real estate. And I'm wondering whether that analysis holds for oranges from Brazil or wherever.
Actually I don't see it in the PDF, either, although the Stanford Magazine article quantifies it in a way that suggests it was reported somewhere:
The study report itself calls itself a preliminary findings, and the reporting around it was that they'd publish full findings at some point later.
Either way, that's why I asked. I genuinely don't know the answer or whether/when the lines would cross.