Black Currant Farming In Kenya

Oct, Thu, 2025
Irungu J
Fruit Farming
0
6 minutes Read

If you’ve ever tasted black currant juice; that deep, rich flavor that fills your mouth, you already know there’s something special about this fruit.

It’s bold, tart, and refreshing all at once. Something else many Kenyan farmers don’t know is that the same fruit that makes those popular Ribena drinks and jams could be grown right here, on our soils, and sold for serious money.

For years, black currants have been grown commercially in Europe, especially in the UK and Poland, where the fruit is a staple for juice and syrup companies. But the crop does surprisingly well in Kenya’s cooler highlands too.

With just a few farmers exploring it locally, black currants are one of those hidden gems that could become the next horticultural success story for those willing to take the leap.

Why Black Currants Are Worth It

Black currants are loaded with vitamin C, antioxidants, and natural flavor compounds that make them highly sought after by juice processors, jam makers, and health food companies.

In fact, they contain three to four times more vitamin C than oranges; no wonder they’re in such high demand for health products.

Globally, demand for natural juices and supplements has driven prices up.

Locally, a kilo of fresh black currants sells for around Ksh 500–1,000, while processed juice or jam can fetch much more.

For farmers near Nairobi, Eldoret, Nakuru, or Nyeri, there’s growing potential to supply hotels, fresh fruit markets, and small beverage brands looking for locally sourced berries.

Climate and Best Growing Areas

Black currants love cool to moderately cold climates with good rainfall and well-drained soils.

That makes areas like Limuru, Nyahururu, Kericho, Eldoret, and parts of Kiambu or Nandi Hills ideal. They do well at altitudes between 1,800 and 2,500 meters above sea level.

They prefer full sun but can tolerate partial shade. However, if grown in too much heat, the plants may struggle to flower and the fruits will lose flavor.

In warmer regions, consider planting under shade nets or using mulch to keep the soil cool and moist.

Soil Preparation

Black currants are more forgiving but they still like good conditions.

They do best in slightly acidic to neutral soils (pH 6–6.5) that are fertile and rich in organic matter. Before planting, it’s wise to do a soil test and improve the soil with compost, well-rotted manure, or green waste.

Here’s how to prepare the land:

Clear the site of weeds and loosen the soil to improve drainage.
Add a wheelbarrow of compost or manure to each planting hole.
Avoid soggy areas, black currants don’t like waterlogging.

If your soil is clay-heavy, consider raised beds or ridges to help excess water drain away.

Choosing and Planting Seedlings

Most black currant farmers start with cuttings or nursery seedlings since they root easily. Quality seedlings from reliable nurseries cost about Ksh 100–300 each, depending on size and variety.

Some of the popular varieties include:

Ben Lomond – Known for high yield and disease resistance.
Ben Sarek – Compact bush, early fruiting.
Ben Hope – Tough, handles pests better, great for juice.

Planting is best done at the onset of rains, usually around March–April or October–November.

Dig holes about 45 cm wide and 45 cm deep, mix the topsoil with compost, and plant each seedling at about 1.5 meters apart, with 2 meters between rows.

Once planted, water thoroughly and mulch with grass, leaves, or wood chips to retain moisture.

Watering and Feeding

Black currants need steady moisture, especially during fruit formation. They’re not drought-tolerant, so drip irrigation or regular watering is important if rains are unpredictable.

Avoid flooding the plants, their roots are shallow and rot easily.

Fertilize them with:

Well-rotted manure once or twice a year.
Compost or mulch to retain soil nutrients.
A light top dressing of NPK 17:17:17 or CAN at the start of the growing season if the soil needs a boost.

Unlike many fruit crops, black currants don’t demand constant chemical feeding; they do very well with organic care.

Care and Maintenance

Keep your plants weed-free by hand weeding or using mulch. Avoid deep cultivation around the base since the roots are close to the surface.

Pruning is essential and quite simple. In the first year, allow the plant to grow naturally. From the second year, cut off old, dark stems after harvest to encourage new shoots.

The best fruits grow on wood that’s one or two years old.

Regular pruning also helps air circulation, reducing the risk of fungal infections.

Common Pests and Diseases

Black currants can face a few challenges like aphids, mites, and powdery mildew. Keep an eye out for curled leaves or dusty-looking growths. To manage this:

Spray with neem oil or pyrethrum solutions for soft pests.
Remove and burn infected branches.
Keep the bush open and airy.

If grown organically and properly spaced, black currants rarely suffer major outbreaks.

Flowering and Fruiting

Black currants flower in early to mid-rainy seasons.

The fruits ripen 2–3 months after flowering, turning from green to deep black with a shiny skin. Each bush can yield 2–5 kilograms of berries depending on age and care.

Harvesting is done by hand once most of the fruits are ripe. Handle gently, the skin bruises easily. You can sell them fresh, freeze them for later, or process them into juice and jam.

Harvesting and Postharvest Handling

Pick the berries with their little stems intact to keep them fresh longer. For local markets, package them in small 250g–500g punnets. For processing, collect in clean buckets and move them to shade immediately.

If refrigerated, fresh black currants can stay good for about one to two weeks. For longer storage, freeze or dry them; they retain their flavor well and can be sold to juice and jam makers off-season.

Market Opportunities

The biggest potential for Kenyan black currants lies in value addition.

There’s a ready market for juice concentrates, natural syrups, dried berries, and herbal teas. A few small beverage producers in Nairobi and Nakuru already import black currant pulp from abroad, meaning a local supplier could easily replace those imports.

Exporters also value black currants because they’re rich in anthocyanins, used in food coloring and supplements. But to tap into export markets, you’ll need to meet basic hygiene and postharvest standards; clean sorting, grading, and cold storage.

For now, the domestic health-conscious market is your easiest entry point. Restaurants, hotels, and smoothie brands love to experiment with new local fruits.