Blackcurrant

Blackcurrant

　　Blackcurrant

　　Blackcurrant, with the scientific name Ribes nigrum and also called black bean, is a perennial shrub of the Ribes genus in the Saxifragaceae family. Its fruits are dark purple, juicy, and sweet-sour in flavor, with extremely high vitamin C content. They also contain 18 amino acids and various essential trace elements and vitamins needed by the human body, making them an excellent choice for making juices, fruit wines, and jams. They can also be used to extract pharmaceuticals for treating various cardiovascular diseases, and both their raw materials and products have been in increasing demand year by year.

　　In 1991, the Horticulture Institute of the Autonomous Region Academy of Agricultural Sciences took the lead in cooperating with our county to establish a blackcurrant plantation in Quanzijie Town, Jimusar County (in the Tianshan temperature inversion zone).

　　Suitable varieties for cultivation in northern Xinjiang, such as Shiji Xing, Shiji Guang, and Oybin, were selected and have now been promoted for planting across various towns in our county. Currently, the blackcurrant planting area covers 5,000 mu.

　　With the development of the blackcurrant processing industry, Jimusar County plans to build a comprehensive blackcurrant development base covering 50,000 mu.