Valencia and Navel orange exports from Egypt: seasons, specs, packing and sourcing.
How Egyptian citrus is packed and palletised for 2026/2027: 15 kg and 10 kg carton formats, mesh bags, cartons per pallet, pallet heights and how many pallets fit a 40ft high cube reefer.
Egyptian grapefruit for the 2026/2027 season: Star Ruby and Ruby Red flesh colour, size counts, carton formats, set points and the markets that actually take red grapefruit from Egypt.
How Egyptian Navel and Valencia differ on season window, size curve, brix, rind behaviour and transit tolerance, and which destination markets buy which variety.
How early Navel and mandarin are degreened in Egyptian packhouses, the ethylene concentrations and room conditions used, and why degreened fruit needs a different transit plan.
How Brix, titratable acidity, the Brix to acid ratio, juice content and colour break decide when Egyptian Navel and Valencia can legally be picked, and what buyers should specify.
Room cooling versus forced-air on Egyptian citrus and pomegranate, the pulp temperature to reach before loading, how long each method takes and what happens when the reefer is asked to do the cooling.
How residue limits work on Egyptian oranges and mandarins, why the pre-harvest interval decides the result, what a laboratory report should contain and how a multi-residue screen is agreed before the season starts.
A station by station walk through an Egyptian citrus line, from tipping and drenching to degreening, waxing, sizing and palletising, and the four points where most transit damage is actually created.
Which Egyptian citrus varieties can share a reefer with pomegranate in the October overlap, which cannot, and how to set temperature, ventilation and stow order.
The citrus defects that are not decay and not chilling injury. What causes creasing, granulation, puffiness, oleocellosis and stem-end rind breakdown, where each one is created, and which of them a packhouse can grade out.