Aronia melanocarpa is a deciduous berry-producing shrub. A member of the rose family, it produces masses of white spring flowers which give rise to clusters of purple/black berries in late summer.
Aronia berries are one of the richest sources of dietary anthocyanins in the plant kingdom.
Antho-cyanin: derived from the Greek words meaning “flower” and “blue”. Anthocyanins are natural plant pigments responsible for the blue, purple and red colour of many fruits and vegetables
Anthocyanins are critical “keys” in many metabolic processes and have a major impact on human health because of their strong antioxidant and anti-inflammatory functions
New Zealand tests confirm extraordinarily high anthocyanin levels in Central Otago-grown Aronia.
Because it is Aronia’s response to UV solar radiation that generates such high anthocyanin levels.
Berryactives Aronia is produced from micropropagated plants. It is grown pesticide-free in full sunlight. Overhead sprinklers provide summer irrigation and spring frost protection. Berry clusters are harvested in February, cleaned and frozen. The berries are then freeze dried, milled to a coarse powder and packaged in airtight foil or resealable jar.
Freezedrying “locks in” the bioactivity and nutritional value of the fresh berryfruit. Almost all other drying processes (although simpler and cheaper) result in loss of bioactivity.
Freezedrying is the gold standard of biological drying. The process first stabilises the berryfruit under vacuum at very low temperature. Under controlled heating the fruit’s deep frozen water is converted directly to vapour. Thus by “subliming” the water directly from solid to vapour the liquid water phase is avoided and the fruit’s cellular structure remains intact. Most importantly, the fruit’s bioactivity (taste, smell, nutritional value) is retained.
Yes. As well as a 500g foil pack (in an outer box) Berryactives produces a 125g resealable jar.
Simply with water. Anthocyanins are water soluble pigments.
Because it is a pure fruit powder with no anticaking agents to counter this natural phenomenon.
If caked - manipulate the bag or shake the jar. If heavily compacted, remove and restore to powder form in kitchen mixer or blender.
Store in a sealed container, keep cool, shake before use.