Growing Futures

The variability of varieties

Discovering the natural goodness in blackcurrants

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The variability of varieties

There is a wide variability in concentrations of healthy compounds across varieties of blackcurrants, as demonstrated by the variability of vitamin C (shown in red) and of the phytonutrient anthocyanin (shown in blue) found in the Plant & Food Research blackcurrant germplasm. New cultivars that have high concentrations of compounds known to be good for health and wellness can be sold as premium whole functional foods or used to derive functional ingredients for new processed food and beverage products.