British blackcurrant growers have faced a tumultuous year of weather extremes, with one site in Kent recording a staggering 1109.6 mm of rain by the end of May.
The atypically warm winter compounded challenges, failing to provide sufficient chill for older blackcurrant varieties across most regions, with the notable exception of Scotland.
The outlook for the 2024 crop, however, shows promise due to favourable weather in July 2023. This period allowed for substantial extension growth in the bushes, which flowered this year, underpinning the current harvest.
Additionally, the introduction of new climate-resilient varieties, such as Ben Lui and Ben Macdui, marks a significant development. These new varieties are being harvested in quantity for the first time this year, with early reports indicating promising yields and quality.
Jo Hilditch, chairperson of the Blackcurrant Foundation, expressed optimism, stating: “The berries are the biggest I've ever seen, high in sugar and ready to go. However, climate change remains a serious issue, and the weather earlier this year made it very difficult, and sometimes impossible, to get our cuttings in the ground.”
Simon Hill, senior category buyer at Suntory GB&I, highlighted the favourable spring conditions: “The spring weather was conducive to good growing conditions with plenty of rain. Unlike Europe, we escaped any late frosts, which can damage blossom. Warm weather in late May and early June accelerated fruit ripening, allowing us to start processing earlier than usual. Recent wet weather has affected the fruit's sugar content but has resulted in very good yields and a heavy crop."
Over 90% of British blackcurrants are destined for Ribena, with a smaller portion making their way to supermarket shelves and other products, including frozen formats and a variety of soft and alcoholic drinks.
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