President's column

Christmas 2017 message from IBA President Anthony Snell

Winter time - dormancy time for blackcurrants. But not for the IBA! It is appropriate for me to write this Christmas message to the international blackcurrant family. We currently experience the...

Posted by Stefanie Hoess

Blackcurrant - the food hero

PROFITEROLES WITH PEAR SORBET AND CARAMELIZED PEAR WITH WINE AND BLACKCURRANT SAUCE

Ingredients for the profiteroles Pear sorbet from a shop, brown sugar Preparing a Choux pastry: 125 ml water 50 g fat 75 g flour 2 eggs A pinch of salt Melt the fat with the water and salt, add...

Posted by Stefanie Hoess

Latest newsletter

Blackcurrant product competition 2018: GO!!!

After a very interesting and successful first edition of an international blackcurrant product competition, the organizers of the next IBA conference repeat the experience. The second edition will...