Transforming India Through Agriculture

About Okra Cultivation

Okra (Abelmoschus esculentus), commonly known as lady fingers in English and bhindi in Hindi, is a commercial vegetable crop that belongs to the family Malvaceae. Originating from Ethiopia, okra is now widely cultivated across tropical, subtropical, and warm temperate regions of the world. The plant requires a long, warm growing season, thriving best in temperatures ranging from 22°C to 35°C. Major okra-producing states in India include Andhra Pradesh, West Bengal, Odisha, Bihar, Gujarat, Jharkhand, Chhattisgarh, Maharashtra, and Assam. Okra is a vital component of the human diet, providing a rich source of protein, carbohydrates, vitamins, calcium, potassium, enzymes, and minerals.

Problems Faced by Farmers

The major challenges in okra cultivation include losses caused by weeds, insects, and diseases, as well as a lack of knowledge about effective cultural and chemical management practices. Additionally, many farmers are unaware of the new technologies available in the market that could improve their crop yield and quality.