Safety of Environment

New Zealand has been recognized as a 100% pure country and is the most recently settled major land mass on earth, boasting a large area that is still unpolluted and uncontaminated. This island country’s isolation from continental influences provides an optimal climate for safe blackcurrant cultivation. Due to the lack of pollution in New Zealand, there is no acid rain, which means that only clean rain hydrates the crops, as the water flows through pristine mountain ranges and directly onto the nearby farms.

When blackcurrant berries are growing in the natural New Zealand environment, their roots are able to flourish in clean soil, absorb natural and wholesome nutrients, drink pollution-free mountain waters, and essentially grow a more pure and healthier berry.

  New Zealand climatic conditions - Best for Blackcurrants 

95% of New Zealand Blackcurrants are produced in two areas; Nelson and Canterbury regions in the South Island. The long hot summer days with cool nights in these two areas combine to give the correct degree-days and temperature difference which provide the best opportunity to Blackcurrants for a high dry matter level and therefore the establishment of nutrients.
If the climate is too tropical, the fruit grows to maturity too quickly to accumulate the dry matter required. If the climate is too cold, the spring frosts will damage the flowers and grows too slowly for the best maturity level at harvest time. It is the evenness and consistency of the key climatic points over spring, summer and autumn that give New Zealand an advantage.
The hot dry summers give the best growing environment for the natural control of fungal disease and therefore limit the amount of chemical control required as well.

Provided by NZBG