Uncle Matt’s Production Team Works Around the Clock to Save Organic Citrus Crops during Florida Freeze

Jan. 13, 2010 - CLERMONT, FL -- Uncle Matt’s production team worked around the clock to save over 1,000 acres of organic citrus crops during an unusual extended deep freeze that plunged Florida’s Citrus Belt well down into the 20s for six consecutive nights in the first half of January. The Citrus Belt, which encompasses Uncle Matt’s Lake and Polk County groves, spans both sides of the state and extends from the Central Florida region around Orlando southward to Fort Myers on west coast and Fort Pierce on the east coast.

Initial reports indicate that the freezing temperatures caused widespread light to moderate damage to the fruit. “We have a little bit of ice in the fruit, but it’s not what we call hard ice,” says Benny McLean, Production Manager for Uncle Matt’s. “It’s more of a slush that really doesn’t affect the yield on the juice.”

McLean added that what will be lost for fresh fruit this season would be a small inventory of “zipper skin” or thin-skinned fruit like honey tangerines, temple oranges and tangelos, while the condition of remaining Valencias and Hamlins for the 5 lb. bags appears better than expected.

To minimize the freeze’s damaging effects, Uncle Matt’s production team ran micro-irrigation sprinklers all through the night and early morning as well as lit fires and burned old trees to provide air circulation and warmth. They also used the freeze as an opportunity to conduct experiments to measure cold-hardiness through organic science.

“In a few small areas of tangerines, we applied some organic nutritional and biological sprays to enhance the cold-hardiness of the fruit,” reports Ben McLean III, Vice President of Research and Development for Uncle Matt’s.

As of right now, the efforts appear to have had a positive effect. “We have a few areas with grapefruit, oranges and tangerines that have not been damaged by the freeze which can continue to be harvested and sold as fresh fruit for the next 90 days,” adds Ben. “What you’re going to see is a limited supply in fresh fruit, and any fruit ineligible for fresh consumption can be sent to processing plant for juice. The effects of this freeze, because it was not severe, will not affect juice quality in regards to flavor or nutritional content whatsoever.”

The production department also reports that the trees themselves fared exceptionally well. There are no reports of wood damage and little, if any, leaf damage despite many days and hours of cold, freezing temperatures.

“We are pleased with our nutritional status and cold protection methods which got us through the last ten days,” says Ben. “We believe we will have a much bigger crop next fall because this cold weather will cause the trees to bloom profusely in the upcoming spring.”

The elder McLean concurs. “I don’t think next year’s bloom will even be affected by one percent.”

For fans of the juice, Ben is quick to assuage any fears. “The juice is going to be fine for the rest of this season and up into next fall.”

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