Valencia Oranges are the second most cultivated variety of oranges being exported from Egypt. Even with their smaller cultivation area compared to the vast Navel citrus farm lands of the nile delta, their advantageous juicing characteristics and delayed harvest schedule (peaking later in the season) allows Egyptian Valencia orange farmers to successfully fulfill substantial amounts of global import market requirements.

         Since climatic weather conditions and micronutrient composition of irrigation waters are major contributing factor in predicting the sugar content and organic acid ratios of a farmlands harvested fruits, Egyptian farmers enjoy major advantages over their competition in less fortunate countries who are not advantageously positioned beneath the intense Arabian sun, with cool relieving desert nights, and nutrient rich waters of the nile river to superboost their products quality.

     Valencia oranges typically have between 1 and 6 seeds per fruit and often hold significantly more liquid than their navel orange counterparts, making them preferable candidates for juicing. Also their lower concentrations of the flavonol type of polyphenol called limonin allows the juice to remain sweet for longer periods of time of storage compared to juices squeezed from other varieties of citrus containing higher concentrations of limonin such as navels.

    In regards to the taxonomical classification of the valencia orange producing species: Citrus Sinensis; the ascribed phylum is Magnoliophyta, the order is sapindales, the family is Rutacea,  the subfamily aurantioideae, and the genus is citrus.