It's all about navels.

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The production methods and delivery of navel oranges are well-established and have undergone modern advancements to ensure efficient cultivation and distribution. However, please keep in mind that specific practices may vary depending on the region and agricultural practices in use.

Production Methods:

Orchards and Cultivation: Navel oranges are typically grown in orchards in regions with suitable climates for citrus production. The trees are propagated through grafting to maintain the desirable characteristics of the navel variety. Grafting involves taking a cutting (scion) from a mature navel orange tree and attaching it to the rootstock of another citrus tree, usually a sour orange or a similar variety, which provides a sturdy root system.

Soil and Water Management: Navel orange trees require well-draining soil and adequate water for optimal growth. Farmers use various irrigation methods, including drip irrigation, to efficiently water the trees and ensure they receive the necessary nutrients.

Pest and Disease Control: Like all agricultural crops, navel orange trees can be susceptible to pests and diseases. Integrated Pest Management (IPM) practices are employed, which involve the careful monitoring of orchards and the use of natural predators, biological controls, and targeted pesticides when necessary to minimize the impact on the environment.

Harvesting: Navel oranges are typically hand-picked to ensure that only ripe and high-quality fruits are harvested. Harvesting usually takes place during the peak season when the fruits are at their best flavor and appearance.

Delivery:

Sorting and Grading: After harvesting, the navel oranges are transported to packing houses, where they undergo sorting and grading based on size, color, and appearance. This process ensures that the fruits meet certain quality standards before being packaged.

Packaging: Navel oranges are packed in various sizes and formats, ranging from small bags to large crates. Packaging materials are designed to protect the fruits during transportation and maintain their freshness.

Distribution: Once packed, the navel oranges are ready for distribution. They are transported to local markets, grocery stores, and regional distribution centers. For international shipments, navel oranges may undergo post-harvest treatments to comply with export regulations and ensure quarantine requirements are met.

Transportation: Navel oranges are transported using refrigerated trucks or containers to maintain their freshness and prevent spoilage during transit.

Retail Display: At retail locations, navel oranges are displayed in produce sections for consumers to purchase. Proper storage and handling guidelines are often provided to help customers maintain the fruits' quality at home.

It's worth noting that the production methods and delivery processes are continually evolving as technology and best practices advance in the agricultural industry.

Fuzzy Navel Cheesecake 

CRUST
3/4 cup flour
1/4 cup butter or margarine -- softened
3 tbs sugar
1/2 tsp vanilla extract
2 large eggs

FILLING
3 pkg cream cheese -- (8 oz) softened
1/2 cup frozen orange juice concentrate -- thawed
3/4 cup sugar
1/4 cup sour cream
1/4 cup peach schnapps
5 tsp cornstarch
2 tsp lemon juice
3 large eggs
1 1/2 tsp vanilla extract

GLAZE
2/3 cup orange marmalade
3 tbs frozen orange juice concentrate -- thawed
1 1/2 tbs peach schnapps
1 1/2 tbs cornstarch
2 tsp lemon juice

COOKIE CRUST: In medium bowl, stir together flour and sugar. Add egg,      
butter and vanilla. Beat with electric mixer until well combined. With     
greased fingers press dough evenly onto bottom of greased 9" springform    
pan. Bake at 350 degrees for 12-15 minutes or til lightly browned. Remove  
from oven and set aside. (Can also use 8-oz. package refrigerated sugar    
cookie dough.)                                                             
                                                                           
FILLING: In large bowl combine first 4 ingredients. Beat with electric     
mixer until smooth. Add eggs and yolk, one at a time, beating well after   
each addition. Beat in orange juice, schnapps, lemon juice and vanilla.    
Pour mixture over the crust. Bake at 350 degrees for 15 minutes. Lower     
temperature to 200 degrees and bake for an additional hour and 10 minutes, 
or until center no longer looks shiny or wet. Remove cake from oven and run
 a knife around the edge of pan.                                           
Chill, uncovered, overnight.                                               
                                                                           
GLAZE: In small saucepan, combine all ingredients. Cook and stir until     
thickened and bubbly. Cook and stir 2 minutes more. Pour over cheesecake.  
Chill until serving time. Makes 12-18 servings.       

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