Okra is a green, pod-shaped vegetable that is widely consumed in Ghana and other parts of Africa. It is also known as okro, lady’s fingers, or gumbo in different regions of the world. Okra has a long and rich history that traces back to ancient times, when it was cultivated and traded across continents and cultures. However, in recent years, okra has been overshadowed by other crops that are more popular or profitable in the global market.
This article aims to explore the origins, benefits, and potential of okra as one of Ghana’s lost ancient crops.
A Bit of Background History
Okra is believed to have originated in Ethiopia, where it has been grown since at least 2000 BC. From there, it spread to other parts of Africa, Asia, and the Middle East through trade and migration. Okra was introduced to the Americas by enslaved Africans during the transatlantic slave trade. Okra was also brought to Europe by Portuguese traders in the 16th century. Today, okra is grown and consumed in many tropical, subtropical, and warm temperate regions of the world.
Okra is a warm season crop that can adapt to various environmental conditions and challenges. It can grow well in poor soils, droughts, heat, pests, and diseases. Okra is grown in various regions of Ghana, but it is more common in the southern and central parts of the country. According to our internal research, some of the major okra cultivating areas in Ghana are:
Greater Accra Region: This region produces about 14% of the national okra output. Ada West, Ga South, Ga West, and Ningo Prampram are the main districts that grow okra.
Central Region grows 13% of the national okra output. Some of the districts that grow okra are Abura-Asebu-Kwamankese, Agona West, Ajumako-Enyan-Essiam, and Gomoa West.
Ashanti Region with about 12% of the national okra output, Afigya-Kwabre, Asante Akim Central, Asante Akim North, and Atwima Nwabiagya are the main districts that cultivate okra.
Eastern Region provides about 11% of the national okra output with the main cultivating districts located in Akuapim North, Akuapim South, Asuogyaman, and Birim Central.
Volta Region also produces about 10% of the national okra output. Adaklu, Agotime-Ziope, Ho West, and Keta are the districts where okro is grown.
Okra is also grown in other regions such as Brong Ahafo, Northern, Upper East, Upper West, and Western, but at lower levels.
The Economic Impact and Health Benefits of Okra
Okro farming is a common and profitable activity for many smallholder farmers in Ghana. The crop has provided income and food security for smallholder farmers and rural communities. Our market research reveals that on average, farmers can expect to earn a profit of around 5,000-7,000 Ghana cedis ($850-1200 USD) per acre of okra. However, this may vary depending on the season, the location, the quality, and the demand of okra in the market.
Okra is a versatile and nutritious vegetable that is used in various dishes and cuisines in Ghana. While in other parts of the world, this crop is consumed, in the Ghanaian cuisine, okra is cooked, fried, pickled, or dried and added to soups, stews, salads, curries, or stir-fries. It is often used as a thickener, binder, or emulsifier due to its mucilaginous (sticky) juice. Okra is rich in antioxidants, fiber, vitamin C, vitamin K, folate, calcium, magnesium, and potassium. It has been shown to have beneficial effects on blood pressure, blood sugar, cholesterol, digestion, immunity, and skin health.
Despite its advantages, and as it is with other lost crops of Africa, okra faces several obstacles that limit its potential as a crop. These challenges include and are not limited to the following:
Low consumer demand and preference due to its slimy texture and unfamiliar taste.
Lack of research and development on improving its agronomic traits, processing methods, and value addition.
Lack of awareness and education on its nutritional and medicinal properties.
Lack of policy support and market access for its production and trade.
To overcome these setbacks, there is a need for more efforts and collaboration among various stakeholders such as farmers, researchers, extension agents, processors, consumers, policymakers, and traders. Some of the possible interventions include:
Promoting the consumption and appreciation of okra through culinary education, cultural festivals, media campaigns, and recipe development.
Enhancing the quality and diversity of okra products through innovation, standardization, branding, and certification.
Improving the productivity and profitability of okra farming through improved seeds, agronomic practices, pest management, post-harvest handling, and marketing.
Supporting the conservation and utilization of okra genetic resources through germplasm collection, documentation, evaluation, and breeding.
Okra is a valuable crop that deserves more attention and recognition for its contribution to Ghana’s food system and culture. By rediscovering its lost ancient roots and exploring its modern opportunities, okra can become a source of nourishment, income, and pride for Ghanaian people.
What to note about this ancient lost crop that is also grown in the various regions in Ghana is that:
Okra is also a resilient and productive crop that can adapt to various environmental conditions and challenges. It can grow well in poor soils, droughts, heat, pests, and diseases. It can produce high yields and multiple products from its pods, leaves, seeds, stems, and roots. It can also provide income and food security for smallholder farmers and rural communities.
