Where and How Okra Is Grown
Gujarat (Surat, Navsari, Anand, Vadodara), West Bengal, Bihar, Madhya Pradesh, Odisha, Jharkhand, Andhra Pradesh and Maharashtra are the main growers. Okra is direct-sown and picked young every two or three days for about two months. Hybrids resistant to yellow vein mosaic virus have transformed yields. Export okra must be tender, straight, of uniform length, and within pesticide residue limits.
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Uses and Value Chain
Okra is cooked fresh in every Indian region, and is also frozen, dried and pickled by processors. Exporters pack tender pods in cartons and send them by air to the UK, the Netherlands and the Gulf, and by reefer container to nearby markets.
Quality and Grading
Export okra must be 7–10 cm long, straight, tender (the tip should snap), dark green and free from borer holes. Domestic buyers are less strict but still prefer young pods. Picking every two or three days is essential, because pods become fibrous quickly.
Price Drivers
Okra is cheap in summer and the early monsoon when supply is heavy, and dearer in winter. Virus outbreaks and heavy rain in key growing districts can cause short spikes.
Summer crop
Sown February–March, picked April–June.Kharif crop
Sown June–July, picked August–October.Winter
Smaller supply from the south and Gujarat.Okra by State
Tap a state for its districts, markets, government buying and buyers.
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