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Name：Mandarin orange sacs
Raw material：Ponkan，mandarin orange
Ingredient: Mandarin orange, water,citric acid,sugar
Color: Orange yellow
Taste/Flavor: Typical mandarin orange aroma and taste. No objectionable flavor color and odor.
Inner packing: Tinplate cans
Outer packing: Packed in carton
Shelf life: 24 months
Mandarin orange sacs is used as raw materials for drinks, milk tea, jams, desserts, and baking
Established in 2007, Zhejiang Kekejia Food Co., Ltd is a professional manufacturer and exporter that is concerned with the research, development and producing of Mandarin Orange Sacs. We are located in Quzhou, which also called the hometown of mandarin orange in China. All of our products comply with international quality standards and are greatly appreciated in a variety of different markets throughout the world.
The fruit is very sweet, round in shape and about 7–8 cm wide in size. Trees are heavy bearing every other year, and sometimes the limbs break due to the heavy yields. Growers resort to propping the limbs up with sticks at times, though if the limb bends gradually down and grows in that position it will do better in future years.
Trees can be propagated by seed, as they breed true, or grafted onto other rootstocks, trifoliate orange being the most popular. Andrew Willis of Apopka, Florida, promoted the Ponkan heavily in the early 1900s.
Ponkan is also noted for having a loose rind that is very easy to peel
It was originally introduced to the United States by Carlo Roman in 1880. His original grove is still in production, and under the care of Marion Holder near Hawthornein Putnam County, Florida. The fruit is still very popular in the Melrose area, and often sold at roadside stands there. The city of Teresópolis in Brazil holds an annual Ponkan festival.
The mandarin orange (Citrus reticulata), also known as the mandarin or mandarine, is a small citrus tree with fruit resembling other oranges, usually eaten plain or in fruit salads.Reddish-orange mandarin cultivars can be marketed as tangerines, but this is not a botanical classification.
Mandarins are smaller and oblate, rather than spherical, like the common oranges (which are a mandarin hybrid).The taste is considered less sour, as well as sweeter and stronger. A ripe mandarin is firm to slightly soft, heavy for its size, and pebbly-skinned. The peel is thin, with little white mesocarp,so they are usually easier to peel and to split into segments.Hybrids generally have these traits to a lesser degree. The mandarin is tender and is damaged easily by cold. It can be grown in tropical and subtropical areas.
According to genetic studies, the mandarin, the citron, pomelo, papedas, and kumquat, were ancestors of citrus varieties, and through breeding or natural hybridization, were developed as a sweet fruit among the parental species.A major commercial variety, commonly classified as a tangerine, is called the Clementine which resulted as a chance hybrid attributed to Father Clement Rodier in 1902