Production & Sourcing

Okra, also known as lady's finger or bhindi, is a warm-season vegetable that is grown in tropical and subtropical regions worldwide. It is believed to have originated in Africa and then spread to other regions through the slave trade. Today, the top producers of okra are India, Nigeria, Sudan, and Pakistan, with smaller amounts being grown in the United States, Mexico, and Central America.

Okra plants are annuals that can grow up to 6 feet tall. They have large, lobed leaves and produce yellow or cream-colored flowers. The fruits of the okra plant are long and slender, with a distinctive ridged texture. They are harvested when they are young and tender, usually when they are about 3-4 inches long.

Okra can be cultivated in a variety of soils, but it prefers well-drained, fertile soils with a pH level of 6.0-6.5. It is a warm-weather crop that requires a long growing season, with temperatures above 80°F. It is typically planted in the spring and harvested in the summer or early fall.

Application

• Ready-To-Eat Meals
• Meal Kits
• Confectionery Items
• Vegan and Vegetarian Products
• Asian Cuisine Ingredients

Functionality

• Dietary Fiber Enrichment
• Plant-Based Protein
• Dietary Fiber Source
• Digestive Support Ingredient
• Energy Ingredient
• Nutrient-Rich Ingredient
• Omega-3 and Omega-6 Source
• Plant-Based Protein Source
• Functional Fiber Source

Benefits

• Nutritional Value

Use In Manufacturing

• Frying and Cooking
• Food Seasonings and Spice Blends

Harvest Time

• April - June