Natural Fiber : Okra Bast Fiber

THE OKRA BAST FIBRE

Okra plant, okra bast fibre and uses

Okra plant (Abelmoschus esculentus) is of the Malvaceae or mallow family along with cotton, hollyhock, rose of Sharon and hibiscus. It is know by many names: Lady Fingers, Gombo, Okro, Ochro, Okoro, Quimgombo, bhindi, bindi, bamia bamiya, bamieh. A tall-growing, warm-season, annual vegetable, okra has large, attractive, hibiscus like yellow flowers; heart-shaped, lobed leaves with long stems attached to a thick woody stem. The fruit, a long generally ribbed fuzzy pod developing in the leaf axil, grows rapidly after flowering. The edible part is the fruit pod, which varies in color from yellow to red to green.

The upright plant averages between 3-6 feet or more with varieties for both temperate and tropical areas. Indigenous African varieties can grow to 12 feet tall, with a base stem 4 inches in diameter. Its lobed leaves are generally hairy and may reach 11 inches in length. Okra is often grown as a perennial in many tropical areas. Cultivators vary in plant height, shape and color of the pod. Most cultivators are adapted to high temperatures and a wide range of soil types. Average temperatures of 68-80F are best for growth, flowering and pod development. Okra is tolerant to wide variation in rainfall.

Okra is a plant that produces an edible pod that is eaten as a vegetable. It originated in Africa, perhaps Ethiopia, and was brought to the Americas with the slave trade. The pods are green, have a ridged skin, and generally a narrow, tapering shape, although some can be almost round. Pods longer than about 4 inches are likely to be tough and fibrous. In cooking, okra exudes a gummy fluid that is often thickens whatever dish it’s in.

Okra is most popular in the south of United States, and is available year-round there. Fresh, it available in the rest of the country generally from May to October. It is also available canned and frozen. Okra is best known as being an ingredient in southern gumbos, where both its flavor and thickening qualities are appreciated. It can be prepared in many ways, though sautéed, braised, and baked.

Okra plant is grown abundantly in Bangladesh. At present, these are waste after collecting fruits. The fibers are obtained mainly from the stem of the plant. About 37 kg (average weight) of stem yields about 2 kg of good quality fiber; the yield is 2-2.5% of dry fibre. The fiber has not been exploited much commercially hitherto, as it was consid¬ered inferior to abaca and other available hard fibers. It can be extracted by hand¬scraping, by retting, or by using raspador machines; it can also be extracted chemically, for example by boiling in NaOH solution. Extraction of the fibre for local use (in cordage) or for cottage industries is due to high cellulose and low lignin content, its use in the paper industry (tissue, filters, specialty nonwoven, document, printing, sur¬gical and hygienic applications, coffee bags, meat casings, etc.) have been reported. Over the years, there has been considerable interest in exploiting it for a variety of household and industrial uses on a commercial scale. For instance, the use of as reinforcement with autoclaved cement mortar, with air-cured cement, or with air-cured plaster is being investigated. Therefore, the development of mechanical decorticating methods is reported to be in progress. The potential yield of the okra bast fibre in India is estimated to be 1102 tons annually. Unfortunately there is no work or utilization of okra bast fiber so far in our country. Immediate attention must be given for proper utilization of this high cellulose and low lignin content fibre.