Okra Okra is a tall-growing, warm-season vegetable that originated in the hot climates of Africa and is thought to have come to America during the slave trade. Its name started as nkruman, from the African language twi. Slaves in Angola called okra ngumbo which became gumbo and is still an oft-used word for dishes in which okra is a main ingredient. Okra, or abelmoschus esculentus, is the only vegetable crop that comes from the same family as hibiscus the Malvacaea family and the plant s red to yellow flowers can easily be confused with hibiscus. References: Auburn University, University of California, University of Florida/IFAS Extension, University of Illinois Extension. SEASONAL AVAILABILITY CALIFORNIA FLORIDA GEORGIA TEXAS CHILE GUATEMALA HONDURAS MEXICO NICARAGUA References: Georgia Department of Agriculture, University of California.
OKRA TYPES, VARIETIES & CUTS Okra is unlike many other vegetables, in that new varieties are seldom introduced. Instead, existing varieties are continuously being improved by private and commercial breeders, who develop new hybrids. Several green and red varieties exist, among the most popular are Annie Oakley (one of the more costly hybrids, it takes 52 days to mature and is chill tolerant; the plant produces dark green, narrow, star-shaped, extra-tender pods); Dwarf Long Pod (of medium height, it takes 49 to 52 days to mature with deep cut leaves and dark green, star-shaped pods with heavy yields); Clemson Spineless (this standard, spineless variety produces good yields and matures in approximately 56 days; its bright green, star-shaped pods have been grown for over 40 years due to low seed costs and wide adaptation); and Red Okra (as one of the red varieties, it produces 3 to 4 foot-tall bushy plants with pods of up to 7 inches long; requires 55 to 65 days to mature). Other varieties include Burgundy, Cajun Delight, Emerald, Jing Orange, Louisiana Green, Star of David, and Velvet. References: Oregon State University, Texas A&M University, University of Arkansas at Pine Bluff Cooperative Extension, University of Illinois Extension. PESTS & DISEASE Common Diseases: Disease is the primary concern with okra crops, since the pods can be very easily damaged. Pythium, a fungal disease, can cause mold in roots and seedlings from too much moisture. Fusarium and verticillium wilt can kill okra plants when the water-transporting cells become clogged with fungi, and will cause wilting and drooping. Problems with rot can be reduced by removing lower leaves for better circulation. Common Pests: Mites feed by piercing the plant and sucking out sap, causing photosynthesis to be reduced, water content to become unbalanced, and deformation of flowers and leaves. Aphids can build up on the undersides of leaves and cause crumpling, thickening, and downward curling of leaves. Very young plants can be killed by a heavy aphid attack. Imported cabbage worms, diamond black moth worms, and cabbage loopers, not easily detected due to their small size, attack okra by eating holes in leaves. The cabbage looper can also bore into pods. These worms can ruin an entire crop if not controlled. Corn earworms are another type of caterpillar that can attack vegetable crops by boring into pods and eating the crown of seedlings. Melon thrips are an especially damaging pest resistant to many insecticides, and may even increase in numbers with the use of broad-spectrum insecticides. Plant damage is caused by thrips feeding on all aspects of the plant: leaves, stems, fruit, and flowers. Okra is highly sensitive to rootknot nematodes (microscopic roundworms present in soil) which cause a secondary infection in the roots and reduce crop yields. Several other pests have been cited as being a nuisance to okra crops as well, including cutworms, earwigs, whiteflies, crickets and stinkbugs. References: Michigan State University Extension, University of California, University of Florida/IFAS Extension, University of Illinois Extension. CULTIVATION, STORAGE & PACKAGING Preharvest: Okra grows well in warm soils so it is best planted in one-inch deep hills after the ground has thawed in the spring, at least 7 to 10 days after the last frost. Seedlings are thinned when they are approximately 3 inches in height, with only the strongest plant left on each hill. Plants grow best in well drained soil wi th a ph of 6 to 8. Postharvest: Okra pods grow very rapidly and are harvested when immature, typically 3 to 7 days after flowering. When harvested, the fruit is bright green, the pods fleshy, and the seeds are small. If harvested too late, the pod becomes compact and tough, and the color decreases. Since it is a very delicate vegetable, it should be marketed right after harvesting. If stored at 45 to 50 F, okra can be kept for 7 to 10 days postharvest. Relative humidity must remain very high at 95 to 100% to reduce water loss, pod toughening, and appearance degradation. Okra is a low ethylene producer, and exposure to ethylene will reduce shelf life by increasing pod-yellowing. References: UC Davis Postharvest Technology website, University of Illinois Extension, Michigan State University Extension.
OKRA GOOD ARRIVAL GUIDELINES Generally speaking, the percentage of defects shown on a timely government inspection certificate should not exceed the percentage of allowable defects, provided: (1) transportation conditions were normal; (2) the U.S. Department of Agriculture (USDA) or Canadian Food Inspection Agency (CFIA) inspection was timely; and (3) the entire lot was inspected. There are no good arrival guidelines for this commodity specific to Canada; U.S. guidelines apply to shipments unless otherwise agreed by contract. References: DRC, PACA, USDA. U.S. Grade Days Since % of Defects Optimum Standards Shipment Allowed Transit Temp. ( F) 10-5-1 5 15-8-3 45-50 4 14-8-3 3 13-7-2 2 11-6-1 1 10-5-1 OKRA: WEEKLY MOVEMENTS & PRICES, USA Source: Chart by Gallo Torrez Agricultural Price Trends (GTAPT), mgallo@markfinstrat.com, compiled from USDA data. INSPECTOR S INSIGHTS The U.S. standards for okra were developed in 1928 and have never been updated: there are no specific guidelines for scoring of defects; defects are scored as damage when materially detracting from the appearance, or the edible or marketing quality of the individual pod, or the lot as a whole. Because the tolerances for defects are based on weight, a sample size of 100 ounces is used. Discoloration is a common defect, ranging in color from light brown to black, affecting the ribs and tips; the darker the discoloration, the less area is allowed before scoring a defect. Yellowing is associated with overheating or over maturity and is scored as a free from defect meaning any amount of yellowing found on a pod is scored as a defect. Source: Tom Yawman, International Produce Training, www.ipt.us.com.