Citrus, the world’s most important fruit crop, is consumed globally due to its rich content of phytochemicals like limonoids, synephrine, hesperidin flavonoid, polyphenols, and pectin, as well as essential nutrients like calcium, potassium, thiamine, niacin, and magnesium. Citrus also acts as a natural antioxidant, boosting the immune system and aiding in cholesterol reduction, kidney stone prevention, ulcer prevention, cancer prevention, and arteriosclerosis prevention. Studies have shown that citrus fiber has high apparent viscosity and water-holding capacity, with pectin making up to 42% of its composition. The size of citrus fiber particles affects the performance of different models, altering the apparent viscosity of their solutions. Citrus fibers swell upon hydration, and their functional characteristics can be changed by an alkali mixture. Chemo-mechanical treatment damages the citrus fiber’s crystalline area, creating a rough exterior and porous interior structure, increasing its soluble dietary fiber content and exposing more hydrogen bonds to water. Citrus fiber produced through this process may have applications as culinary additives. The three genera of citrus are Fortunella, Poncirus, and Citrus ssp., with most citrus species being a result of hybridizationHybridization processes. Abiotic and biotic stressors have significantly impacted citrus productivity, emphasizing the need for reliable breeding programs to manage diseases and meet increasing demands for fruit quality and quantity. Due to challenges like lengthy juvenile phases, sterility, self-incompatibility, parthenocarpy, and polyembryony in traditionalTraditional breeding methodsMethods, genetic engineering technologies offer alternative strategies. Genomics-assisted breeding (GAB) using genome-wide association studies to identify quantitative trait loci can help overcome these challenges. Virus-free plants can be produced through shoot tip grafting and micro budding. This chapter covers the history, taxonomy, cultivation methods, and challenges associated with citrus (Citrus spp.), highlighting different production techniques and genetic resources. It also discusses advancements in citrus breeding, such as hybridization protocols for new cultivars, genomic techniques for identifying critical genes, and molecular markers for marker-assisted selection.