Orange juice, a widely consumed beverage extracted from various types of oranges, is celebrated for its high Vitamin C content, yet its significant simple sugar levels rival those of soft drinks, leading to dietary advice for moderation. Its commercial journey gained momentum during World War II when the U.S. government sought a palatable, vitamin C-rich drink to combat scurvy among soldiers. This drive resulted in the mass production of affordable and convenient frozen, concentrated orange juice by 1949, with further innovations introducing "ready-to-serve" and "not from concentrate" (NFC) options in the 1980s and 1990s. Commercial processing often involves pasteurization and oxygen removal to extend shelf life, necessitating the later addition of flavor packs to restore taste. A common breakfast staple, orange juice's economic significance to Florida was cemented when it was declared the state's official beverage in 1967.