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Fifty years ago, frozen orange juice was just a flavorless commercial flop. The only orange juice you could get back then was either squeezed from fresh oranges, mixed from a relatively tasteless concentrate, or poured from a can-and it tasted like a can. Florida Citrus Commission director of research Louis G. MacDowell had an idea. He suggested that adding a little single-strength fresh juice, or "cut-back," to slightly over concentrated orange juice might restore the flavor and aroma lost during vacuum evaporation. He presented the idea to U.S. Department of Agriculture (USDA), Agriculture research Service (ARS), researchers, the folks with the equipment and expertise to help develop the idea. Not only did it work but the vastly improved concentrate could be easily frozen. And so began the success story that's now such a familiar sight on the breakfast table-frozen concentrated orange juice. USDA photo by Scott Bauer.

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Taken on February 6, 2013