Okra (Abelmoschus esculentus), also known as "lady's finger," is believed to have originated in Africa, possibly in the region of Ethiopia. It has been cultivated for centuries and spread to various tropical and subtropical regions, including India, where it is a popular vegetable.

Global Area and Production

Okra is grown in tropical and warm temperate regions around the world. India is the largest producer of okra, accounting for more than 60% of the global production. Other significant producers include Nigeria, Sudan, and Egypt. Globally, it is grown on about 2.5 million hectares of land.

Uses of Okra

• Culinary: Okra is used in a variety of dishes, often in soups, curries, stir-fries, and pickles. Its mucilaginous nature makes it useful for thickening soups and stews.
• Nutritional Value: Okra is rich in vitamins A and C, folate, calcium, and fiber, making it a nutritious addition to diets.
• Medicinal Uses: Okra has traditional medicinal uses, including aiding digestion, managing diabetes, and improving heart health due to its fiber content.

Okra Cultivation in India

Major Producing States

The leading okra-producing states in India are Uttar Pradesh, Bihar, West Bengal, Odisha, and Andhra Pradesh. India’s warm climate is well-suited for okra cultivation, making it a year-round crop in some regions.

Climate Requirements

• Temperature: Okra thrives in warm and humid conditions, with an ideal temperature range of 25-35°C. It is a tropical crop and is sensitive to frost and cold temperatures.
• Rainfall: Okra requires moderate rainfall of about 600-800 mm during the growing season. While it can tolerate short periods of drought, well-distributed rainfall or supplementary irrigation is essential for good yields.

Soil Requirements

Okra grows well in well-drained loamy or sandy loam soils rich in organic matter. It prefers soils with a pH range of 6.0 to 6.8. Proper drainage is necessary to prevent waterlogging, which can harm the crop’s roots.