Blackcurrants are a very popular berry crop in Latvia. Researchers at the Institute of Horticulture have developed a method for creating containers from the blackcurrant stems left over from the wine-making process. After use, the containers can be eaten. They are healthy to eat because they are rich in fibre.
The researchers created the containers by adding bran and various binders to the base composition, which allows the container to be shaped as desired.
Commenting on the dishes, Dalija Seglina, lead researcher at the Institute of Horticulture, said: “The colours are different because there are different concentrations. We investigated how much bran can be added and replaced with blackcurrant pomace. We can get both more and less tasty.”
Karina Juhņeviča-Radenkova, a researcher at the Institute, pointed out that the amount of blackcurrant pulp in a bowl depends on a person’s taste; for example, she herself found 50% blackcurrants too much, as she could feel a strong sourness. However, 20% was tasty.
According to the Institute of Horticulture, this type of plate is quite durable. Juhņeviča-Radenkova pointed out that if a dish is well toasted, it becomes opaque, and if hot water is poured from a kettle into such a dish and left until the morning, the next morning the dish is in place,
So, with the right ingredients, good binders and the right manufacturing process, the dishes will last quite a long time, even against heat and liquid.
The institute admitted that the cost of the containers is currently high, but as a niche product, it can certainly be useful. The researchers also acknowledge that, following the method they have developed, such edible and durable utensils can be put into production.
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