Basic Blackcurrant Farming

BRIEF TUTORIAL ON BLACKCURRANTS CULTIVATION

The blackcurrant (Ribes nigrum is a species of ribes berry native to central and northern Europe and northern Asia. It is a small shrub growing to 1-2m tall. The leaves are alternate, simple, 3-5 cm long and broad, and contain five lobes with serrated margins. The flowers are 4-6mm in diameter, with five reddish green to brownish petals, and produce racemes 5-10cm long. The fruit is 1 cm in diameter, has a distinct dark purple to black color with a glossy skin, and contains several seeds per berry.

Blackcurrants love the cold, and it has been determined that the berries began to spread from the Northern Hemisphere towards the more temperate regions. These berries began as a domesticated cop 400-500 years ago, and the modern day commercial cultivars of blackcurrants are significantly advanced and committed to the production of the world’s most nutrient-dense berries.

 

WHY AREN’T BLACKCURRANTS IN MY LOCAL MARKET?

Cultivars have been bread throughout the United Kingdom, Europe and Asian, with significant breeding efforts extending from northern Scandinavia across Russia. In Scandinavia, initial breeding involved the selection of superior local ecotypes form the available wild germ plans, which are still grown today in parts of Europe.

Blackcurrants are a very rare fruit because they are harvested only once per year, and they have a very short growth and harvesting period. This short timeframe to harvest is one of the key reasons that blackcurrants cannot be found fresh in markets. Since they ripen quickly, they must be harvested with specific machines, and cannot be shipped to consumer stores with fruits that have a more gradual ripening process.