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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 “lady finger” are available in varying lengths and colours. Its stems and leaves, are swathed in sharp hairy spines. Some varieties are bereft of hairs. It is primarily a food ingredient consumed not only by Diaspora Africans, Carribeans and Asian communities but also Americans, Caucasians as a component part of stews, soup, gumbos etc. The ripe seeds, are roasted and ground into a coffee substitute and often find expression in herbal concoctions that relieve swellings and inflammation.
A survey conducted not too long ago by the Federation of Nigerian Exporters revealed that most suppliers to the UK market were from Kenya, Thailand, Ghana, Uganda, India, Jordan, Cyprus, Ethiopia, Zimbabwe, Sudan, Gambia, Mexico et al. Like most product sectors where we have comparative advantages, Nigeria’s trade presence is literally nil.
Wholesale price of Okra stands at $ 4,000/ metric tonnes CIF (Cost Insurance & Freight) but when the markets get bullish; it shoots up to $ 5,000 – $ 5,600 metric tonnes CIF. In the United Kingdom, Spain, Belgium, Germany, Netherlands, Italy; the market potentials are enormous. A particular supermarket in Liverpool, UK dispatches Okra to clients in Switzerland.
The market outthere is a dictator of some sorts that brooks no variation from set standards. Okra for shipment should be bright green, firm and free of blemishes, insect and mechanical damage.Very young and fully developed pods are of poor flavour. Regardless of the length, okra that is dull, flaccid and yellowish is inferior, mainly due to high flare content. Okra products should be selected – 4 to 9 cm in length (1.5″ to 3.5″), green, and tender and readily snap at the tip.
Okra is highly perishable but with optimum post-harvest handling systems, quality is maintained for four to seven days. Due to the crop size requirements and the rapid rate of growth and development, okra should be harvested every one to two days to ensure the size specification range. It should not be harvested in the rain or when excessively wet, and should be handled with care; rubber gloves should be used during harvesting and handling. On harvesting approximately 1 cm of stem should remain attached to the pod. Oversize and damage crops are to be removed.
Sacks or bags are not to be used as these incur damage and cause heat build up. During transport from field to the pack house, the crates should be covered from the elements, but have sufficient ventilation to prevent heat build-up. Due to the perishable nature of okra, harvesting is required on the day, or the day preceding shipment.
Removal of pods which show discoloration, bruising, blackening of the ridges or insect damage, is required during the grading procedures. All pods meeting the size specifications can be loose packed into cartons (size grading into individual size is not required). Okras is graded by hand or moving conveyors or standard grading table. Net weights are dependent on the importers requirements vary from 3.5 to 4.5 kg (8 to 10 Ibs).
The usual packing is 4-5 kg cartons with ventilation holes to prevent overheating, because okra exhibits exceedingly high rates of respirations, which generate immense production of heat and subsequent deterioration. It must be stated that a suitable cooling ambience of 10 oC to 12 oC is a sine qua non after packing the okra for airliftment. The maximum storage period prior to shipment should not exceed 36 hours otherwise blackening of the pod results. Storage with other fruits and vegetables which produce ethylene should be avoided. However before freighting consignments, it is needful that every potential exporter familiarized himself with the UK food and standards that came into force recently.
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 and can be found as an annual (primarily the U.S.) or as a perennial in India and Africa (Lamont, 1999). In the U.S., Mexico and Japan, the young fruiting pods are the edible portion, while young leaves and mature seeds may be consumed in other countries (Duzyaman, 1997).
In the U.S., most fresh market okra is from California and the southern U.S. and Mexico. ‘Clemson Spineless’ is the most well- known fresh market cultivar, while low mucilage, low fiber, high chlorophyll content types such as ‘Emerald’ and ‘Louisiana Green Velvet’ are grown for processing. A few fresh market hybrids, ‘Annie Oakley’, ‘North and South’ and ‘Cajun Delight’ are now available. Most okra cultivars produce green pods, but a few varieties produce yellow (‘Blondy’) or dark red pods (‘Burgundy’). Usually, pods have 4 to 10 distinct ribs or ridges (‘Emerald’ is completely round, with no ribs). Pods are prized for their unique flavor and high mucilaginous content (use as a thickening agent). Other names include quingumbo, bhendi, bhindi, gumbo, gombo, quaio, and lady’s finger.
Quality Characteristics and Criteria: High quality pods are 5 to 15 cm (2 to 6 in) long, flexible, bright-green and turgid. Seeds should not be protruding through the epidermis, and ridges should be free of blackening and bruising. Horticultural Maturity Indices: Okra pods are harvested when immature and high in mucilage, but before becoming highly fibrous; generally within 2 to 6 weeks after flowering. Grades, Sizes and Packaging: Okra is graded by size and absence of defects, decay, insects and dirt, shape, and tenderness. Fancy pods are < 9 cm (3.5 in); Choice 9 to 11 cm (3.5 to 4.25 in); and Jumbo > 11 cm (4.25 in). Fresh okra is most commonly presented in 0.45 kg (l lb) clamshell boxes or as bulk weight or volume- filled 11.4 kg (25 lb) bins.
Pre-cooling Conditions: Okra should be marketed within 36hrs of harvest and shipped under refrigeration. Storage in unventilated containers without
Refrigeration can cause degradation of color. Some growers use hydro-cooling or forced-air cooling. Optimum Storage Conditions: Okra pods lose weight readily and are chilling- sensitive. Pods can be stored for 7 to 14 days at 7 to 10 °C (45 to 50 °F) with > 90% RH. Controlled Atmosphere (CA) Considerations: There is a slight benefit from storage at 7 to 12 °C (44.6 to 53.6 °F) in air with 4 to 10% CO2 (Saltveit, 1997). Other combinations have also shown some benefit, including 5 to 10% CO2 at 5 to 8 °C (41 to 46 °F) and 3 to 5% O2 + 0% CO2 (Baxter and Waters, 1986). Levels of CO2 > 20% can cause off-flavors.
Retail Outlet Display Conditions: Keep dry, refrigerate and humidify. Chilling Sensitivity: Okra pods are highly sensitive to chilling, especially very young (more mucilaginous) pods. As little as 2 days at 2 °C (35.6 °F) can cause chilling injury. Chilling injury shows up within 24 h at 20 °C (68 °F) after pods are held 7 days at 2 or 5 °C (35.6 to 68 °F). Symptoms can be expressed as water- soaked or exuding lesions, appearance of mold or mildew, especially if held at 5 °C (41 °F) (Perkins-Veazie and Collins, 1992). Green pods turn a brown-olive green, yellow varieties turn brown, and burgundy varieties become a dull brown-red.
Physiological Disorders: Pods are susceptible to chilling injury, yellowing; shrivel from weight loss, warty pods (nitrogen deficiency).
Special Considerations: The ridges on okra pods damage easily
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