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The Dutch have been very innovative in extending the season on red currants. Some are started in "gro-bags" in green houses, early, them moved outside to gro and ripen. They use very early varieties for this, then they have the regular season and follow it by using late season varieties in grow bagsa and keeping them in cool houses and planting them late. They also harvest the strigs and package them in plastic containers, enclose the skids of containers in plastic wrap and extract the air (containing oxygen) and replace it with nitrogen. They then put them into cold storage about 30 F and hold them until needed.

 

Ed Mashburn