Oranges by John McPhee:
Just after the Second World War, three scientists working in central Florida surprised themselves with a simple idea that resulted in the development of commercial orange-juice concentrate. A couple of dozen enormous factories sprang out of the hammocks, and Florida, which can be counted on in most seasons to produce about a quarter of all the oranges grown in the world, was soon putting most of them through the process that results in small, trim cans, about two inches in diameter and four inches high, containing orange juice that has been boiled to high viscosity in a vacuum, separated into several component parts, reassembled, flavored, and then frozen solid. People in the United States used to consume more fresh oranges than all other fresh fruits combined, but in less than twenty years the per-capita consumption has gone down seventy-five per cent, as appearances of actual oranges in most of the United States have become steadily less frequent. Fresh, whole, round, orange oranges are hardly extinct, of course, but they have seen better days since they left the garden of the Hesperides.
Fresh oranges have become, in a way, old-fashioned. The frozen product made from them is pure and sweet, with a laboratory-controlled balance between its acids and its sugars; its color and its flavor components are as uniform as science can make them, and a consumer opening the six-ounce can is confident that the drink he is about to reconstitute will taste almost exactly like the juice that he took out of the last can he bought. Fresh orange juice, on the other hand, is probably less consistent in flavor than any other natural or fermented drink, with the possible exception of wine.