Colombian experts aim to bridge blackberry “technological divide”
Colombian governmental agencies and researchers have taken steps to help improve production techniques and varieties for the country’s blackberry growers, mostly concentrated around the department of Cundinamarca. 
According to a release from the Universidad Nacional de Colombia (UN), the fruit is grown across 10,743ha with 93,034 metric tons (MT) worth of production annually.
UN fruit specialist Carlos Escobar describes the fruit as a “champion” in terms of consumption and its contribution to the rural economy, but he points to a technological divide and lack of technical assistance for growers due to poor accessibility in cultivating zones.
"All economic strata consume it, it is exported and is clearly from peasant farming. We are speaking of small growers who have between 400-500 plants each and are located in agricultural zones fluctuating between 1,800-2,400 meters (5,905-7,874ft) above sea level," says Escobar, who is also the technical secretary of the Ministry of Agriculture and Rural Development’s (MADR) blackberry chain.
"We are promoting strategies with governmental entities so that they reach these high zones where blackberries are produced.
"The other difficulty is related to improved plant material. We are working with the UN in Palmira and Corpoica to obtain varieties that are resistant to the main diseases."
As part of this, the university’s biological diversity research group is studying the fruit’s biology, focusing on identifying superior materials and evaluating biological controls against pests.
For group director Jaime Eduardo Muñoz, one of the most interesting aspects of the research has been the diversity found when crossing blackberries with other species.
"There is the possibility that in the future we could make hybrids, so that species that aren’t so common can transfer their properties to blackberries," he said.
The release reported around 80% of Colombia’s blackberry production is consumed nationally while the rest is exported, mainly to the United States and Europe. Close to 60% of production is processed to make marmalades, juices and sauces.
Photo: Universidad Nacional de Colombia
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