North American Fruit Explorers mailing list at ibiblio

["Ed Forest" <edforest55@hotmail.com>]

Finally some response about flavor of black currants.
Thank you all for your responses.
However, this is what I gather from your responses:
The flavor improvement is towards more fresh eating appeal. The reason is 
for more sales for u- pick in the US. This however doesn't interest me. I am 
interested in black currant for the traditional black currant flavor in jams 
and such that are popular in Europe and for their nutritional value. The 
traditional strong cat pee flavor (or more precisely aroma) and its 
nutritional/medicinal value  may be linked as far as I know and that sounds 
to be being bred out of the black currant lines with these new selections. 
In other words, they're being watered down to please a broader market much 
like the Red Delicious sports in the apple world.
I have no care whatever how a black currant tastes fresh, if I want 
something sweet I can grow peaches and plums and such. It doesn't sound like 
anyone has improved on the cooked flavor of the black currant and so my 
statement still stands that the Consort is as good or better than what is 
supposedly new and exciting.
So there, harumph.

Kevin Bradley

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