Organic Blackcurrants Production Flowchart
We begin preparing the land two years in advance by enriching our soil with various forms of marine, animal and/or plant derived sources of nutrients. Having a rich source of nutrients in the initial stage of plant establishment produces stronger, more productive plants
Our blackcurrant plants are sourced from a nursery in British Columbia
Blackcurrant plugs or bare root plants are planted in April/May
We promote the best growth of the plants by controlling weeds through tillage or ground cover throughout the growth cycle of the currant plants
The blackcurrant harvest on Prince Edward Island is in late August and early September. Berries that cannot be mechanically harvested are hand picked
Our blackcurrants are sent to an Island-based processing plant where they are cleaned, de-stemmed, colour sorted, packaged and frozen. Every farm has its own identification number that is clearly printed on the packaging so that the currants can be easily traced back to the farm on which they were grown
The blackcurrants that are to be made into jam are transported to the Preserve Company where they are used to make delicious blackcurrant jam. The jam is made in small batches and is made of Island grown organic blackcurrants and organic sugar. Each jar is carefully bottled, sealed and labelled individually by hand by the dedicated staff at the Preserve Company
Pallets of jam are loaded onto containers, transported to Halifax, and shipped by sea to our partners in Japan