Okra is a flowering plant in the mallow family, Malvaceae. It is believed to have originated in Africa, and was first cultivated there as early as 2,500 years ago. The earliest known evidence of okra cultivation comes from Egypt, where it was depicted in hieroglyphics dating back to 1500 BC. Okra was also grown in other parts of Africa, including Ethiopia, Sudan, and Nigeria.
Okra was introduced to the Americas by African slaves in the 17th century. It quickly became a popular crop in the southern United States, where it is still grown today. Okra is also grown in other parts of the world, including India, China, and Southeast Asia.
Okra is a popular vegetable in many parts of Africa, and it is grown in a variety of different countries. Some of the largest producers of okra in Africa include Nigeria, Ethiopia, Sudan, and Tanzania. Okra is an important source of food and income for many farmers in Africa, and it is a valuable part of the continent's agricultural economy.
Maturity: 1.5 - 2 Months
Growing Seasons: Twice on rainfed and Thrice on Irrigation
Expected Yield: 6 – 8 tons per acre
Nutritional Value: Okra seeds contain a considerable amount of good quality oil and protein.
Altitude: 0 – 1600m above sea level
Rainfall: Above 400mm
Temperature: 24 and 30°C.
Soil: Okra will grow on a wide range of soils, but it prefers soils high in organic matter.
PH: 5.8 and 6.5