The Government has backed a project to transform the blackcurrant sector into a global leader in premium, science-backed and high-value health ingredients.
Agriculture Minister Todd McClay said that New Zealand blackcurrants have bene internationally recognised as quality ingredients in premium health and nutritional products, but most processing has bene done overseas, meaning much of their value is captured offshore.
"This project will help local growers earn more from what they produce by creating higher-value export opportunities here at home," said McClay.
The Government has invested NZD 300,000 through the Primary Sector Growth Fund alongside NZD 450,000 in industry funding from the New Zealand Blackcurrant Co-operative in the three-year 'Blackcurrant Value Extraction Project’.
It will refine juice extraction to produce high anthocyanin extract powder from the fruit, while maintaining premium juice concentrate.
New Zealand blackcurrants have high levels of anthocyanins, naturally occurring compounds that are prized by manufacturers of health and nutrition products. Around 2,000 tonnes, 50 percent of the annual harvest, are exported each year for anthocyanin extraction.
The project will also support research and market development to boost New Zealand's position in global markets. This includes gaining recognition for the health benefits of blackcurrants, promoting their New Zealand origin, improving traceability, and building demand in export markets such as Japan.
McClay said this was an example of innovation helping farmers and growers move further up the value chain and that the blackcurrant sector has significant potential to grow its contribution to New Zealand's economy.
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