Citrus Fruit

Citrus has been grown in New Zealand since the mid 19th century, with the first commercial orchards planted in Northland, Auckland, and the Bay of Plenty. Strict import restrictions protected the New Zealand citrus industry in the years after the Second World War, when the directly to the consumer. These restrictions were eliminated in the 1980s, and the industry now competes freely in a global market.
The New Zealand citrus industry now comprises some 2,000 hectares divided between approximately 500 orchards, most of which are in the Bay of Plenty, Gisborne, and Northland regions. Approximately $35 million of fruit is produced per annum, and of that some $10 million is exported to overseas markets.

Australian Citrus
Australian citrus production began in 1787 when the English First Fleet set sail under instructions to introduce plants and seeds for sustainable horticulture. Lemons, limes, oranges, grapefruit and mandarins were planted in and around Sydney and formed the basis of today’s national industry. Today, 32,000 hectares of citrus are planted by about 2800 growers. The major production regions are in the Riverland, South Australia; Murray Valley, Victoria and New South Wales; Riverina, New South Wales and the Central Burnett region in Queensland.