Exciting times as we continue working on the educational materials for the KICRO project! These days, we’re diving into translating chapters about different fruits, ensuring that knowledge is accessible to all!

Each chapter is full of fascinating details about the importance of fruits in our diet and sustainable farming practices.

Some info about raspberry from its chapter:

Raspberries (Malus x domestuca Borkh) are shrubs with tasty and healthy fruits eaten raw or as preserves. Their health-promoting properties are due, among other things, to the presence of anthocyanins – the components that give the fruit its red or purple colour. Anthocyanins have antioxidant and anti-inflammatory properties.

Raspberries are most commonly used to make juices and jams or eat fresh fruit, e.g., in desserts. Recent studies have shown that they also have anti-cancer effects, and the fibre they contain reduces sugar and cholesterol levels. Raspberries are also a source of vitamin C, which is necessary for forming collagen, which forms connective tissue, improves wound healing fracture regeneration, protects against bleeding and bruising, stimulates the immune system, and facilitates the fight against pathogenic microorganisms.

Raspberries are shrubs that like a sunny position, but they also do well in partial shade. When choosing a variety, it is worth paying attention to when the bush bears fruit. The range of fruiting times between different raspberry varieties can vary – from spring to autumn. There are also differences in fruit colours. Red is the most popular, but yellow and black can also be found. The biggest problem in raspberry cultivation is stem blight, usually caused by a complex of pathogens.

Stay tuned for more updates!