| Fruits |
Vegetables
|
Red currant, Ribes rubrum / Saxifragaceae (Grossulariaceae)
Currants have been consumed wild since prehistory. They are native to different areas of Europe and Asia, although at present they are cultivated chiefly in Europe.
The currants are original from mountainous areas, where they grew in the stony sites, among the weeds. It is thought that they were already consumed by the Palaeolithic people, who collected them from wild plants. The red currant is original from western Europe.
During the Middle Ages, red currants were highly valued by doctors, but it was not until the XVth century that its systematic culture began. They were used to flavour and to colour soft wines.
During the XVIIIth century it was already eaten as dessert fruit. Later on, after multiple crosses and selections, in central Asia they obtained a currant which was very similar to the current ones.
Almost the totality of currants (black, red, gooseberries, etc.) are produced in Europe, cultivating 99% of the total production. In the rest of the continents they are hardly cultivated.
Source: FAO Production Yearbook, 2000
Among the countries with larger production, the first one is Russia, resulting in a third part of the world-wide production of all types of currant. It is followed by Poland and Germany, all of them with cold climate, a necessary characteristic for this species.
Source: FAO Production Yearbook, 2000
The following table shows the 10 chief export countries of all currant species, being the Czech Republic, Germany and Belgium the leaders.
Source: FAO Trade Yearbook, 2000
The currants are original from mountainous areas, where they grew in the stony sites, among the weeds. It is thought that they were already consumed by the Palaeolithic people, who collected them from wild plants. The red currant is original from western Europe.
During the Middle Ages, red currants were highly valued by doctors, but it was not until the XVth century that its systematic culture began. They were used to flavour and to colour soft wines.
During the XVIIIth century it was already eaten as dessert fruit. Later on, after multiple crosses and selections, in central Asia they obtained a currant which was very similar to the current ones.
Almost the totality of currants (black, red, gooseberries, etc.) are produced in Europe, cultivating 99% of the total production. In the rest of the continents they are hardly cultivated.
| Continent | Tons | % |
|---|---|---|
| Africa | 290 | - |
| Asia | 480 | - |
| Europe | 609,118 | 99 |
| Oceania | 3,300 | 1 |
| Total | 613,188 | 100 |
Source: FAO Production Yearbook, 2000
Among the countries with larger production, the first one is Russia, resulting in a third part of the world-wide production of all types of currant. It is followed by Poland and Germany, all of them with cold climate, a necessary characteristic for this species.
| Country | Tons |
|---|---|
| Russia | 208,000 |
| Poland | 145,000 |
| Germany | 140,000 |
| Czech Republic | 22,792 |
| Austria | 19,537 |
| Ukraine | 18,500 |
| United Kingdom | 11,000 |
| France | 8,500 |
| Hungary | 8,000 |
| Denmark | 5,000 |
Source: FAO Production Yearbook, 2000
The following table shows the 10 chief export countries of all currant species, being the Czech Republic, Germany and Belgium the leaders.
| Country | Tons |
|---|---|
| Czech Republic | 4,154 |
| Germany | 1,689 |
| Belgium-Luxembourg | 1,148 |
| Austria | 837 |
| France | 790 |
| Denmark | 588 |
| The Netherlands | 277 |
| Zimbabwe | 247 |
| Ireland | 222 |
| USA | 135 |
Source: FAO Trade Yearbook, 2000
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