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Blackcurrant (Ribes nigrum) is a woody shrub from the Grossulariaceae family grown for its piquant berries and used as the botanical basis related to cassis materials.
It is native to temperate regions of central and northern Europe and northern Asia, preferring damp fertile soils and being widely cultivated both commercially and domestically.
The plant is winter hardy, but cold weather during spring flowering can reduce crop size.
Clusters of glossy black fruit grow along the stems in summer and can be harvested either by hand or by machine.
The berries are rich in vitamin C along with various nutrients, phytochemicals and antioxidants.
They may be eaten raw but are more commonly cooked into sweet or savoury dishes and used to produce jams, jellies and syrups, with commercial cultivation supporting the juice market.
Both fruit and foliage are used in traditional medicine and in the preparation of dyes, and they are also involved in alcoholic beverage production.
The most serious disease is reversion caused by a virus transmitted by the blackcurrant gall mite, along with white pine blister rust which alternates between Ribes plants and white pine trees.
Blackcurrant cultivation faced restrictions because white pine blister rust damaged forests where native white pines lacked genetic resistance.
Their effectiveness has been questioned because other Ribes species native to North America also host the disease.
Breeding programs in Europe and New Zealand aim to produce better-tasting fruit with improved hardiness and disease resistance.
Large-scale harvesting uses straddle machines that shake branches, collect fruit into bins and transfer them via conveyors into moving trailers.
Modern machines can collect up to fifty tonnes of fruit in a day with only one operator and two tractor drivers.
The fruit is typically cooked with sugar to make a purée and then filtered through muslin to extract juice.
It is a common ingredient in Rødgrød, a kissel-like dessert popular in North German and Danish cuisines.
Its astringency enhances sauces, meats and other dishes, and it can be combined with tomato and mint, served with lamb, seafood or shellfish, used in barbecue sauces, mixed with mayonnaise, blended with tropical fruits or dark chocolate and added to mincemeat in Christmas pies.
Japan imports large quantities of New Zealand blackcurrants for dietary supplements, snacks, functional foods and quick-frozen culinary production such as jams and preserves.

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