Citrus fruits are acidic or bittersweet, but very juicy and fragrant. They have a very powerful flavor and their main uses are the culinary ones, either as a condiment for the kitchen, as a juice, or directly as fresh fruit, for example in slices to accompany the refreshments. But they are also a great natural medicine for its high content of nutrients and key vitamins for health, where they stand out for the famous vitamin C, the biggest enemy of colds. They also have high contents of water, vitamin A, B, P, K and minerals such as potassium, magnesium, calcium and phosphorus, copper, zinc, iron and manganese that strengthen the immune system and help in digestion, to keep in good condition the epidermis and prevent diabetes among many other benefits, such as its antiseptic properties.

The citrus sector represents 9% of final agricultural production in Spain, including livestock, which is a key part of the national GDP. In terms of production, the Region of Murcia is one of the communities with the highest production of citrus in Spain, exceeding 470,000 tons of these fruits per year, which translates into an estimated horticultural exports of 2,200 million euros annually, a trend that is increasing. It is expected that production will continue growing at a rate of 8.4% annually in the Region of Murcia, so it will remain as one of the leading regions of the sector. This high quantity is directly related to the high consumption of citrus in Spain, where the average consumption is 30 kg per person per year, almost one third more than in other Mediterranean countries such as Italy or Greece and twice that in other areas of great production like California.