The State of Blackcurrants
Blackcurrants are suffering! The long dry and mild winter is effecting their production.
For a good crop the plants require a long hard cold spell that allows the trees to synchronise their bud break in the spring, but since 1998 producers have noticed uneven ripening come harvest time. Farmers are now experimenting with New Zealand varieties to ensure adequate supply in an industry worth some £10 million. Poor harvests generally result in price increases - start hoarding those currants and jams now (or grow your own) although you might have to fight with the producers of Ribena as 95 per cent of all Britain’s blackcurrants make 13,000 tons of Ribena each year.
Blackcurrants have a long history in Britain. They were used by herbalists about 400 years ago to treat bladder stones, liver disorders and blended into syrups for coughs and lung ailments, among other illnesses. The berries are rich in vitamin C and became extremely popular in the Second World War, when fruits rich in vitamin C were in short supply — almost all the crop was made into blackcurrant cordial and given free to children.
The humble blackcurrant can be classed as a superfood - it’s health benefits are still being explored. The Japanese are currant fans. 
Quote from the Times.
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