date:Sep 29, 2012
ual, the California Citrus Research Board, the University of California and USDA/Agricultural Research Service. The taste studies concluded that Brix minus Acid is a better predictor of flavor than the previous sugar-to-acid ratios. The new Standard was recommended by the California Citrus Mutual, supported by the citrus industry and ultimately adopted into regulation by the California Department of Food and Agriculture.
For California Citrus Mutual board chairman Tom Wollenman, The California