British Blackcurrants have been used in jams, juices, yoghurts, pies, wines and ice cream for many years - we are now promoting
their distinctive, juicy flavour and its numerous health benefits. This is backed up by many scientific studies over the last 50 years;
with emerging research further highlighting the benefits of this small black berry.
Blackcurrants have grown in the British Isles for over five hundred years and been used by herbalists since the middle ages to treat
bladder stones, liver disorders, and blended into syrups for coughs and lung ailments amongst other illnesses.
Varieties grown and bred in the British Isles are particularly rich and dark in colour, so possessing a high content of anthocyanins,
which in turn promote antioxidant activity. Blackcurrants also contain more Vitamin C than any other natural food source as well as
containing high concentrations of the beneficial nutrients of Potassium, Magnesium, Iron, Calcium, Vitamins A and B amongst others.
Emerging and existing research is now proving that blackcurrants can help in a number of common and important
health areas, including:
Up until the 1970's or in some cases the 1980's blackcurrants were picked by hand into buckets which were then transferred into trays in the field, loaded onto pallets and then onto open sided lorries....MORE
British blackcurrant growing on a field scale is a long established method of fruit production that relies on
traditional field patterns with smaller enclosures than many other farm crops and demands careful
husbandry of both the crop...MORE