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OKRA standards for UK Trade intelligence reveals that most okra produced in Africa is exported to the UK and Netherlands

which constitute the two largest markets within the EU. Okra known in some circles as lad finger! are availa"le in var ing lengths and colours. #ts stems and leaves$ are swathed in sharp hair spines. %ome varieties are "ereft of hairs. #t is primaril a food ingredient consumed not onl " &iaspora Africans$ 'arri"eans and Asian communities "ut also Americans$ 'aucasians as a component part of stews$ soup$ gum"os etc. The ripe seeds$ are roasted and ground into a coffee su"stitute and often find expression in her"al concoctions that relieve swellings and inflammation. A surve conducted not too long ago " the (ederation of Nigerian Exporters revealed that most suppliers to the UK market were from Ken a$ Thailand$ )hana$ Uganda$ #ndia$ *ordan$ ' prus$ Ethiopia$ +im"a"we$ %udan$ )am"ia$ ,exico et al. -ike most product sectors where we have comparative advantages$ Nigeria.s trade presence is literall nil. /holesale price of Okra stands at 0 1$2223 metric tonnes '#( 4'ost #nsurance 5 (reight6 "ut when the markets get "ullish7 it shoots up to 0 8$222 9 0 8$:22 metric tonnes '#(. #n the United Kingdom$ %pain$ ;elgium$ )erman $ Netherlands$ #tal 7 the market potentials are enormous. A particular supermarket in -iverpool$ UK dispatches Okra to clients in %wit<erland. The market out there is a dictator of some sorts that "rooks no variation from set standards. Okra for shipment should "e "right green$ firm and free of "lemishes$ insect and mechanical damage. =er oung and full developed pods are of poor flavour. >egardless of the length$ okra that is dull$ flaccid and ellowish is inferior$ mainl due to high flare content. Okra products should "e selected 9 1 to ? cm in length 4@.8A to B.8A6$ green$ and tender and readil snap at the tip.

Okra is highl perisha"le "ut with optimum post9harvest handling s stems$ Cualit is maintained for four to seven da s. &ue to the crop si<e reCuirements and the rapid rate of growth and development$ okra should "e harvested ever one to two da s to ensure the si<e specification range. #t should not "e harvested in the rain or when excessivel wet$ and should "e handled with care7 ru""er gloves should "e used during harvesting and handling. On harvesting approximatel @ cm of stem should remain attached to the pod. Oversi<e and damage crops are to "e removed. %acks or "ags are not to "e used as these incur damage and cause heat "uild up. &uring transport from field to the pack house$ the crates should "e covered from the elements$ "ut have sufficient ventilation to prevent heat "uild9up. &ue to the perisha"le nature of okra$ harvesting is reCuired on the da $ or the da preceding shipment. >emoval of pods which show discolouration$ "ruising$ "lackening of the ridges or insect damage$ is reCuired during the grading procedures. All pods meeting the si<e specifications can "e loose packed into cartons 4si<e grading into individual si<e is not reCuired6. Okras is graded " hand or moving conve ors or standard grading ta"le. Net weights are dependent on the importers reCuirements var from B.8 to 1.8 kg 4D to @2 #"s6. The usual packing is 198 kg cartons with ventilation holes to prevent overheating$ "ecause okra exhi"its exceedingl high rates of respirations$ which generate immense production of heat and su"seCuent deterioration. #t must "e stated that a suita"le cooling am"ience of @2 o' to @E o' is a sine Cua non after packing the okra for airliftment. The maximum storage period prior to shipment should not exceed B: hours otherwise "lackening of the pod results. %torage with other fruits and vegeta"les which produce eth lene should "e avoided. Fowever "efore freighting consignments$ it is needful that ever potential exporter familiari<ed himself with the UK food and standards that came into force recentl .

OKRA Standards for US

Scientific Name and Introduction: Okra [Abelmoschus esculentus (L.) Moench], also known as Hibiscus esculentus L. is a member of the mallow (Malvaceae) family an can be foun as an annual (!rimarily the ".#.) or as a !erennial in $n ia an Africa (Lamont, %&&&). $n the ".#., Me'ico an (a!an, the youn) fruitin) !o s are the e ible !ortion, while youn) leaves an mature see s may be consume in other countries (*u+yaman, %&&,). $n the ".#., most fresh market okra is from -alifornia an the southern ".#. an Me'ico. .-lemson #!ineless/ is the most well0known fresh market cultivar, while low mucila)e, low fiber, hi)h chloro!hyll content ty!es such as .1meral / an .Louisiana 2reen 3elvet/ are )rown for !rocessin). A few fresh market hybri s, .Annie Oakley/, .4orth an #outh/ an .-a5un *eli)ht/ are now available. Most okra cultivars !ro uce )reen !o s, but a few varieties !ro uce yellow (.6lon y/) or ark re !o s (.6ur)un y/). "sually, !o s have 7 to %8 istinct ribs or ri )es (.1meral / is com!letely roun , with no ribs). 9o s are !ri+e for their uni:ue flavor an hi)h mucila)inous content (use as a thickenin) a)ent). Other names inclu e :uin)umbo, bhen i, bhin i, )umbo, )ombo, :uaio, an la y/s fin)er. Quality Characteristics and Criteria: Hi)h :uality !o s are ; to %; cm (< to = in) lon), fle'ible, bri)ht0)reen an tur)i . #ee s shoul not be !rotru in) throu)h the e!i ermis, an ri )es shoul be free of blackenin) an bruisin). Horticultural Maturity Indices: Okra !o s are harveste when immature an hi)h in mucila)e, but before becomin) hi)hly fibrous> )enerally within < to = weeks after flowerin). Grades, Sizes and Packaging: Okra is )ra e by si+e an absence of efects, ecay, insects an irt, sha!e, an ten erness. ?ancy !o s are @ & cm (A.; in)> -hoice & to %% cm (A.; to 7.<; in)> an (umbo B %% cm (7.<; in). ?resh okra is most commonly !resente in 8.7; k) (l lb) clamshell bo'es or as bulk wei)ht or volume0fille %%.7 k) (<; lb) bins. Pre cooling Conditions: Okra shoul be markete within A= h of harvest an shi!!e un er refri)eration. #tora)e in unventilate containers without

refri)eration can cause e)ra ation of color. #ome )rowers use hy ro0 coolin) or force 0air coolin). !"timum Storage Conditions: Okra !o s lose wei)ht rea ily an are chillin)0sensitive. 9o s can be store for , to %7 ays at , to %8 C- (7; to ;8 C?) with B &8D EH. Controlled #tmos"here $C#% Considerations F Ghere is a sli)ht benefit from stora)e at , to %< C- (77.= to ;A.= C?) in air with 7 to %8D -O < (#altveit, %&&,). Other combinations have also shown some benefit, inclu in) ; to %8D -O< at ; to H C- (7% to 7= C?) an A to ;D O < I 8D -O< (6a'ter an Jaters, %&H=). Levels of -O< B <8D can cause off0flavors. &etail !utlet 'is"lay Conditions: Kee! ry, refri)erate an humi ify. Chilling Sensiti(ity: Okra !o s are hi)hly sensitive to chillin), es!ecially very youn) (more mucila)inous) !o s. As little as < ays at < C- (A;.= C?) can cause chillin) in5ury. -hillin) in5ury shows u! within <7 h at <8 C- (=H C?) after !o s are hel , ays at < or ; C- (A;.= to =H C?). #ym!toms can be e'!resse as water0soake or e'u in) lesions, a!!earance of mol or mil ew, es!ecially if hel at ; C- (7% C?) (9erkins03ea+ie an -ollins, %&&<). 2reen !o s turn a brown0olive )reen, yellow varieties turn brown, an bur)un y varieties become a ull brown0re . Physiological 'isorders: 9o s are susce!tible to chillin) in5ury, yellowin), shrivel from wei)ht loss, warty !o s (nitro)en eficiency). Posthar(est Pathology: -hla os!orium, )ray mol (6otrytis cinerea), mil ew, yeasts, Ehi+o!us stolonifer, Ehi+octonia solani, 9sue omonas !v syrin)ae (#now on, %&&<). Quarantine Issues: 4one known. Suita)ility as *resh cut Product: "nknown. S"ecial Considerations: Ghe ri )es on okra !o s ama)e easily.

Thailand Standards for OKRA exports


1. DEFINITION OF PRODUCE This standard applies to commercial varieties of okra grown from Abelmoschus esculentus L. Moench of the Malvaceae family to be supplied fresh to the consumer, after preparation and packaging. Okra for processing is excluded. 2. PROVISIONS CONCERNING QUALITY 2. M!"!M#M $%&#!$%M%"T' 2. . !n all classes, sub(ect to the special provisions for each class and the tolerances allowed, the okra must be ) 2. . . fresh, green in color, whole with the characteristics of the variety * 2. . .2 peduncle intact * 2. . .+ free of distinct signs of bruising and scratches or of condition unfit for consumption * 2. . ., clean, practically free of any visible foreign matter * 2. . .- practically free of pests affecting the general appearance of the produce * 2. . .. practically free of damage caused by pests * 2. . ./ the peduncle cut surface must be smooth and clean * 2. . .0 free of any smell foreign taste. 2. . .1 free of abnormal external moisture ,excluding condensation following removal from cold storage. 2. .2 The okra must be correctly harvested, postharvest handled, stored and transported in order to obtain proper si2e and 3uality and to arrive in satisfactory condition at the place of destination. 2.2 4L5''!6!45T!O" Okra is classified in three classes defined below ) 2.2. 7%xtra8 class Okra in this class must be of superior 3uality, the pod is straight with uniform green color throughout. The intact peduncle is not longer than .9 cm. The pod skin is free of defects with the exception of very slight superficial defects provided these do not affect the general appearance of the produce, the 3uality, the keeping 3uality and presentation in the package. 2.2.2 4lass ! Okra in this class must be of good 3uality, the pod is straight or slightly curved with uniform green color. The pod may have slight skin defects, provided that these do not affect the 3uality, the keeping 3uality, the packaging and the presentation in the package.

2.2.+ 4lass !! The class includes okra which does not 3ualify for inclusion in the higher classes but satisfies the minimum re3uirement specified in section 2. above. 3. PROVISIONS CONCERNING SIZING 'i2e is determined by the pod length is classified into + si2e codes as in the following table) Size Code 2 + Pod Leng ! E"#$%ding Ped%n#$e &#'.( : 2; , : 9; 2 < 9

Export Standards for Okra (As per Tamilladu Agriculture University


Export standards for Vegetables Commodity Okra Bottle Go rd Peas Green Chilli &r m 'ticks (ime -ode of .ransport
EXPORT SPECIFICATIONS FOR VEGETABLES

Parameters for Export 3-5 inch length, green tender, packing 5 Kg !" inch length, greenish tender, straight, packing 5 Kg 5-# inch length, green tender, straight, packing 5 Kg 3-$ %nch length, green, packing 5 Kg "$ %nch length, straight, thick, packing 5 Kg ")-"5 mm, green, packing 5 Kg g nny *ags, ") Kg +ooden *oxes, By /ir or By 'ea

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