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Sunday, 16 December 2012


During World War II, a lot of fruits high in vitamin C were becoming increasingly unavailable in the UK. In turn, the British government started encouraging the growth of blackcurrants by home gardeners, since they are incredibly high in vitamin C and were well suited to the British climate.

Blackcurrants were once grown in abundance in the USA as well, but in the early 1900’s it was banned federally due to the belief that blackcurrants helped facilitate white pine blister rust, which was once thought of as a threat the US lumber industry. In 1966 the ban was transferred to State status and several states have now lifted the ban. However, the ban is still in effect in  Maine, New Hampshire, Virginia, Ohio and Massachusetts

Many Americans still aren't aware of blackcurrant flavor (one of the most popular soft drink and confection flavours in the world) due to the ban on the plant in the early 1900s. Less than 1% of Americans have tasted one.

Like most berries blackcurrants contain a wealth of bioflavonoids and anthocyanidins, which are some of the most powerful anti-oxidants known to mankind.

Blackcurrants are one of the best sources of Vitamin C which is essential in fighting infections and breaking down mucus, so these little berries are excellent for winter colds and generally helping to boost the immune system.

They are also anti-bacterial and can be very useful in tackling bouts of diarrhoea caused by foreign bacteria, as they help to neutralise such 'unfriendly' bacteria.

More than 90% of all the blackcurrants grown in Britain go into the Ribena soft fruit drink.


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