Xinjiang, China is one of the origins of black currant. There is a large area of wild black currant distributed in some inverse temperate regions in northern Xinjiang, such as the mountainous area of the Ta'er Basin in the Tacheng area. Local nomads have been feeding for hundreds of years. According to the "Xinjiang Plant Retrieval Table" published by Xinjiang People's Publishing House, there are 7 wild varieties in Xinjiang; however, before the 1990s, Xinjiang had no history of artificial cultivation. In 1992, in the Ta'e Basin, local agricultural scientists and technicians devote themselves to studying the cultivation technology of black currant at home and abroad. At that time, the excellent seedlings of Polish black currant were introduced to graft with the local wild black currant. After 6 years of hard work, they successfully cultivated suitable Tafeng No. 1 and Tafeng No. 2 are high-yield and high-quality black currant varieties grown in large areas in Xinjiang. Since most mountainous areas in the Ta'er Basin have an inverse temperate climate, they are extremely suitable for the growth of blackcurrants. In addition, blackcurrants have the characteristics of easy growth, good management and large profits. Therefore, the local government has listed the development of the blackcurrant industry as one of the six pillar industries of the local area. One.