Nanjing Shuangcui Food Co., Ltd.

Blackberry is originally produced in North American, and one of the main species of the newly-emerging third generation of berries. Because of its wide scope of suit, quick growth, early bearing fruit, high yield, fewer pest, nutrient-rich fruit, gorgeous color and unique flavor, its processed products are widely accepted by consumers. Jiangsu Institute of Botany, Chinese Academy of Sciences had successively introduced 7 species of blackberry from the United States from 1986 to 1988; and through selection trials and demonstration cultivation, it has selected two species (Hull and Chest) suitable for Lishui County of Jiangsu Province, and has successfully promoted them. Nowadays, the country’s largest base and processing plant of blackberry have been already formed.

The fruit is small fruit species of Rubus spp. of rosaceae, having very high economic value. Its fruit is rich in Vc, Ve, Vb1, Vb2 and many other vitamins, more than 20 kinds of amino acids, higher content of SOD pectin substances, potassium, sodium, magnesium, zinc, calcium, selenium and other minerals. Among them, the content of Ve is 5-7 times as that of apple, and that of selenium is up to 2.17ug/g, which are rear among all types of fruit. The contents of zinc and selenium are separately 8-9 times as that of apple, and 2-25 times as that of citrus. The content of aminobutyric acid is 14.08mg/100ml, and it has the functions of promoting metabolism, medicinal cosmetics and anti-aging. In the United States, it has been entitled the fruit of life, and in 1993, it was recommended as fashion fruit consumption in Europe, the United States and Australia by the UN Food and Agriculture Organization (FAO).