Have you ever seen Red Lady finger? Check why farmers are more focusing on Red okra

Tamil Nadu: Did you ever lay eyes on the vibrant and healthful red okra? While green okra floods the markets, spotting red okra is a rare treat. Unlike its commonly available counterpart, red okra is packed with nutrients that can address various health concerns. Currently, red okra is being cultivated in several regions of Tamil Nadu's Villupuram district. The unique properties of red okra make it more expensive than green okra, resulting in high demand in the market and attracting the interest of farmers.

Pandiyan, one of the farmers cultivating red okra, has made a conscious decision not to sell the okras. Instead, he plans to preserve them for their seeds, with a mission to revive this vegetable that had nearly vanished from farming. People are increasingly turning to organic products and becoming aware of the health benefits associated with various vegetables. In fact, there are over 100 varieties of rare vegetables, including black okra and blue brinjal. Pandiyan has planted red okra specifically to save its seeds and intends to cultivate larger quantities in the future, selling them at fair prices.

Pandiyan highlights the many advantages of red okra, including its substantial protein content, which aids in muscle development and maintains a healthy metabolism. Red okra surpasses normal okra in terms of nutrient richness, with ample amounts of iron, potassium, protein, calcium, and dietary fiber. It is particularly beneficial for pregnant women as it contributes to fetal development.

Another farmer, Mr. Marimuthu, shares that red okra thrives during the monsoon season, although its leaves may shrink and turn yellow in the summer. Farmers in Coimbatore and Tirupur have already begun cultivating red okra, following the trend initiated by others. In the market, red okra fetches a price range of 100-150 rupees per kilogram, and farmers can enjoy a yield period of up to two months, compared to the 45-day yield of green okra. The prolonged production of okra sets this variety apart from its green counterpart.

The article concludes with an appeal to farmers to revive traditional crops like red okra and pass on this valuable knowledge to future generations. It emphasizes the collective responsibility to restore and preserve fading crop varieties, ensuring their legacy for the benefit of the next generation.