# Buy wholesale concentrated juice currant

## Product Summary
Natural concentrated blackcurrant juice (65 Brix) from Israel. Rich color and aroma for the production of juices, fruit drinks, and confectionery products.

## What is our product used for?
- **Concentrated juice or puree (AIJN):** Production of 100% reconstituted juices.
- **Stabilized raw material:** Production of fruit drinks, craft lemonades and smoothies.
- Creation of fruit fillings for bakery and confectionery products.
- Production of natural fruit jellies, marmalade, ice cream and yogurts.
- Use as a natural sweetener and flavoring agent.

## Digital Tools for Technologists
- **Interactive Brix Calculator**: Calculate dilution ratios and raw material mass for your production batch.
- **Direct Link**: [Open Brix Calculator](https://anix-bg.com/laboratory.php?product=concentrate-juice-currant)

## Supply Information
- **Brand**: ANIX (Expert B2B supplier)
- **Packaging**: Industrial Aseptic Drums (200-265kg net weight)
- **MOQ**: 1 Metric Ton (Custom industrial volumes available)
- **Certifications**: ISO 22000, SGF, Kosher, Halal (depends on specific lot)

## Product Variations
### Concentrated Juice / NFC
We respect the diversity of your tastes and offer different products. These are 100% natural concentrated juices and purees that meet AIJN recommendations and other standards. Or stabilized bases for nectars and beverages that account for preferences in taste, aroma, and color of the product. We leave the choice of product and its purpose to you.

## Detailed Technical Specifications

| Specification | Brix | Acidity | Viscosity | Origin |
|---------------|------|---------|-----------|--------|
| Concentrated Blackcurrant Juice 65 Brix (Israel, lot A38601) | 65.0±1.0 | 4.2±0.4% | - | Israel |
| Concentrated Blackcurrant Juice 65 Brix (Israel, lot 2247) | 65.0±1.0 | 3.9±0.3% | - | Israel |

## Global Harvest Calendar
| Region / Country | Harvesting Period |
|------------------|-------------------|
| Northern hemisphere | June, July |

## History, Facts & Cultural Context

Currant: The Monastic Berry and Mystical Guardian of Epics

    
        Etymology of the name: The English word currant comes from the Old French raisin de Corinthe — "grape of Corinth" — after the Greek city that was the hub of the spice trade. In German the berry is called Johannisbeere, after Saint John's Day, when it ripens.
    

    
        The mythical guardian berry: In the folklore of Northern Europe, the black currant was considered a sacred plant of the forest, and its dense fragrant thickets were believed to mark the boundary between the cultivated garden and the wild woodland.
    

    
        Monastic heritage: Currant was one of the first crops of the European monastery gardens of France and Germany. From the 11th century, it was a mandatory resident of monastery gardens, where it was used for medicinal decoctions.
    

    
        Vitamin champion: Ripe black currants contain 5 times more vitamin C than lemons, and unripe ones up to 10 times more. The berry is rich in anthocyanins, which strengthen blood vessels and protect cells from stress.
    

    
        Natural sorbent: Currant pectin complexes can bind and remove toxins and heavy metal salts from the body. This makes currant puree an ideal base for detox products.
    

    
        A century-long ban in the USA (Rare fact): In the early 20th century, growing black currant in the USA was banned for almost 100 years. Foresters considered it a carrier of a fungus destructive to white pines.
    

    
        Global geography and harvest: The main harvest season in Poland, Germany and Russia is June – July. Processing the berries within a few hours of harvest guarantees the preservation of record vitamin levels.
    

    
        Are the leaves worth more than the berries? (Rare fact): The aroma of currant leaves is so prized that an expensive absolute for perfumery is produced from the buds. In B2B, we supply a concentrate that preserves this spicy profile.
    

    
        Product history: Industrial concentrate production developed in the 1960s. The key task was neutralizing high acidity without losing the benefits. Modern concentrate reaches 65 Brix.

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*Source: https://anix-bg.com/product/concentrate-juice-currant*