The Blackcurrant Fruity Big Pot is back!

As they strolled through rows of organic British Blackcurrants, Sarah caught up with Farmer James to find out exactly how their juicy organic British Blackcurrants go from crop to Yeo Valley Organic pots and how we've worked in partnership with a fellow British family farm for years.

What makes Snells in Herefordshire the perfect partner for the blackcurrants in our organic yogurt?

We have worked with 2 generations of the Snell Family for well over a decade, using their delicious organic blackcurrants in both our fruity big pots and our Fruity Favourites 4 pack. Strong communication is key - throughout the year, we will have regular catch-ups, so that we can ensure that both our volume requirements and the expected yields are aligned, and we have early insight into what is happening with the crop through the seasons. We have a year-round commitment to one another – a fruit with a story, a place and a purpose – something truly special.

Can you describe the unique flavour profile of these delicious blackcurrants?

Blackcurrants are naturally tart and tangy, and so a great combination with our yogurt, their bold flavour balanced by the creaminess. Beneath the sharp, zesty edge of the blackcurrant lies a rich, dark berry sweetness – delicious.

What is special about the relationship between Yeo Valley and British fruit farmers like The Snell Family, and how does this partnership ensure the highest quality organic fruit?

We work hard to ensure that our relationships with farms such as Snells are based on a solid foundation of good communication and mutual understanding. At Yeo Valley, we have high-quality standards that need to be maintained to produce fantastic yogurts. In turn, we work closely to understand whether there are any particular challenges that might be coming down the road where we might be able to support. Working with transparency and honesty is always something that I prioritise, remembering that we are all human and all working hard in our own areas to produce great quality blackcurrants that will go into the best yogurt!

What’s the journey from Snell’s blackcurrant bushes to finished yogurt?

The blackcurrant season begins in July and usually goes through to mid-August, weather dependent of course. At Snells, the fruit harvester works through the fields as the blackcurrants ripen, with the fruit then going to be frozen and final sorting to ensure all stems are removed. From there, the lorry is loaded and off down to our factory in Crewkerne, where the fruit preps (jammy yumminess!) are produced, which are subsequently added to the yogurt to produce the best home-grown blackcurrant goodness.

If customers are trying British Blackcurrant for the first time, what would you want them to know about the care, tradition and expertise that Herefordshire farmers like Snells brought to growing this distinctly British fruit?

The Snell family have been farming blackcurrants for 3 generations – consumers are not just tasting the fruit but they are experiencing generations of care, tradition and deep-rooted expertise. Some of the farms will have been growing for over 50 years – a strong heritage that Yeo Valley are proud to support. The blackcurrants must be grown with meticulous attention to the environment, and often implementing schemes supporting biodiversity and soil health. Families such as The Snells have refined their techniques over many years to balance traditional methods with innovation to grow the best berries and to the highest standards.

If this blog has made you crave the taste of our British Blackcurrant Fruity Big Pot or Fruity Favourites, head to your local supermarket and enjoy!