A recent study conducted by the Crop and Food Research Institute pointed out that the New Zealand Black currant variety famous as ‘ Ben Ard’ contains more than 700 mg/100 gm of anthocyanin which is significantly more than the 250-500mg/100g found in the European blackcurrant. Anthocyanin pigments and polyphenolics give any fruit its rich and vibrant color. Their abundant existent in the New Zealand Blackcurrant gives them a rich; lustrous color making them stand apart from black currents from Europe and Asia.
New Zealand Black currants have also been discovered to be significantly more resistant to pests when compared to other black currants. This ensures a healthier, longer lasting produce. This is also the main reason behind the rapid increase in the popularity of the black currant in the local and international markets. New Zealand is the world leader in production of environmentally friendly pest management for the produce of blackcurrant.
The advantages of New Zealand Black Currant
Black currants have traditionally been used in the cure for arthritis and spasmodic coughs. They are rich in anthocyanin and polyphenols which have found a very interesting place in the cure of heart diseases, Alzheimer and certain types of cancer.
One of the most recent researches point out that anthocyanin found in plenty in the New Zealand blackcurrant helps combat mental fatigue or stress. New Zealand black currants are increasing in demand in the health conscious markets as the delicious stress buster! Regular consumption of New Zealand Black currants or blackcurrant extracts help establish a flavorful and healthy lifestyle rich in the intake of vitamins and minerals and traditionally tried and tested nutritional properties.