Vatra

Vatra blackcurrant is a medium-ripening variety of red currant, distinguished by its high yield, reaching an average of 14 tons per hectare. The berries of this variety are bright red, round with slight flattening, weighing between 0.9 to 1.3 grams. The taste of the berries is sweet-sour, with a tasting score of about 7 points, making them attractive for fresh consumption and processing.

The Vatra blackcurrant bushes form from replacement shoots and are characterized by high frost resistance and disease resistance, which simplifies care and reduces cultivation costs. The clusters are long, and the berries ripen simultaneously, simplifying harvest. This variety is not demanding regarding growing conditions, allowing successful cultivation in various climatic zones.

The berries of Vatra blackcurrant are valued not only for their taste but also for their rich chemical composition. They contain significant amounts of vitamin C (up to 300–350 mg%), as well as vitamins A and B, pectin, organic acids, and mineral salts. Due to these properties, blackcurrant is widely used in juice, jam, and marmalade production, and is also used in folk medicine for treating scurvy, stomach diseases, and metabolic disorders.