Production sector
Citrus
The citrus sector covers orange, lime —Persian and Key— grapefruit, mandarin and other limes: perennial crops sold as fresh fruit and processed into juice and essential oils. Harvest is manual, clipped or pulled depending on the destination, and postharvest handling includes washing, waxing, sizing and color grading, and in some cases degreening. Table fruit is judged on appearance; industrial fruit is paid on juice yield and solids, and that changes management from the grove onward.
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It employs agronomists and technical advisors in an extension role for nutrition, irrigation and pruning, with particular weight on plant health: HLB (citrus greening) and its vector changed how a citrus block is managed and made scouting and area-wide control coordination essential skills. Certified nursery staff are hired as well, since propagation material is a critical control point. Packing houses need packing managers, quality and food safety technicians, line operators and maintenance leads, while the processing side needs chemists and process engineers for juice and oils. Grove work is outdoors, with thorns and heat, and packing shifts stretch whenever fruit is coming in.
Where it is concentrated
Veracruz is Mexico's leading citrus state, with Tamaulipas, San Luis Potosí, Nuevo León, Michoacán, Colima, Oaxaca, Yucatán and Tabasco as important districts; Gulf-grown Persian lime and Pacific-grown Key lime have different markets and different management. In Latin America, Brazil leads in juice orange, Argentina in lemon, and Peru and Uruguay ship counter-season mandarin. Orange and mandarin concentrate harvest from fall through spring, while lime produces nearly year-round with peaks driven by the rains.
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