The Government is backing a project to transform the blackcurrant sector into a global leader in premium, science-backed and high-value health ingredients, says Agriculture Minister Todd McClay.

“New Zealand blackcurrants are internationally recognised as quality ingredients in premium health and nutritional products, but most processing is 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.”

The Government is investing $300,000 through the Primary Sector Growth Fund alongside $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.

"This is an example of innovation helping farmers and growers move further up the value chain," Mr McClay says. "The blackcurrant sector has significant potential to grow its contribution to New Zealand's economy.”