The western North American black raspberry, Rubus leucodermis, occurs in British Columbia, through Washington, Oregon and into California.
The first black raspberry cultivars were selected directly from the wild in eastern North America in the 1830s. The breeding of black raspberries was slow to develop, with the first active breeding work being initiated in the late 1800s at the New York Agricultural Experiment Station at Geneva.
Black raspberries are diploid. They belong to the same subgenus (Idaeobatus) as red raspberries and can cross with species in this subgenus.
More than 99% of the total production of black raspberry is processed, while about 1% of fruits are consumed fresh. Black raspberry juice also uses as a natural colorant/dye. Pigments from black raspberries were used for many years as the dye for the stamp used to certify meat by the US Department of Agriculture (USDA).
Black raspberry have been investigated extensively for their ability to prevent cancer in rodents and potentially, in humans.
Black raspberry exhibit high antioxidant activity due, in part to their high levels of anthocyanins, ellagitannins and other phenols.
Black raspberry
