The major types of edible citrus include sweet and sour oranges, lemons, limes, mandarins and grapefruit. These are grown extensively around the world, the major producers being Brazil, countries bordering the Mediterranean, and the USA. This book adopts an international perspective on citrus, including its biology and cultivation as well as consideration of the citrus industry. It describes the scientific basis of production practices and is aimed at professionals in the industry as well as advanced students of horticulture and allied disciplines within plant science and food science.