1. The haskap berry is an edible blue honeysuckle, native to northern hemisphere countries including China,Canada, Japan and Russia, with the botanical name Lonicera caerulea.  2. The berries grow on deciduous leafy bushes which have an amazing ability to survive hostile, freezing northern winters.  3. Haskaps are oval-rectangular in shape, often likened to elongated blueberries.  4. Each haskap berry contains two twin purple-blue berries inside, wrapped in an outer purple-blue skin, with deep crimson flesh.  5. The berries are delicious and taste unique. Their flavour profile is described as a distinctive blend of tangy and sweet.  6. Haskaps contain high levels of bioactive compounds especially anthocyanins, and other phytochemicals which are associated with health promoting benefits. Anthocyanins are naturally occurring plant pigments that give fruit and vegetables their deep purple, blue and red colours.Haskap berries have a unique anthocyanin profile, with one specific anthocyanin called cyanidin-3-glucoside, known as C3G, making up around 85% of the total anthocyanin content.  7. Treasured for centuries in Japan, Russia and China, haskap berries were used in traditional medicine to reduce the risk of medical conditions including high blood pressure, heart attacks, eye and gastrointestinal diseases.  8. The haskap was named by the indigenous Ainu people of northern Japan who knew it as the berry of long life and good eyesight.  9. Haskap plants are also known by other names, including honeyberry, blue honeysuckle and sweet berry honeysuckle.  10. Haskapa Berry Powder is super-versatile. Use as you would other fruit or berry powders - simply add teaspoon in your smoothie, shake, or stirred into breakfast cereal, porridge or yogurt. Haskap Berry Powder is also brilliant in baking and desserts - adding natural colour and a unique delicious taste.

Blueberry fruit is rich in nutrients, especially anthocyanins. It not only has a good nutritional and health care effect

It is rich in many vitamins, sugars and organic acids, especially vitamin C, which is mainly used for making jam, wine and beverage.