Bhindi or ladyfinger, also known as okra, is a popular vegetable in India, used in a variety of dishes. It is rich in vitamins and minerals, making it an essential part of a healthy diet. Over the years, many improved varieties of bhindi have been developed, which have better yield, resistance to diseases, and longer shelf life.
One such variety is Pusa Bhindi-1, developed by the Indian Agricultural Research Institute (IARI), New Delhi. This variety is resistant to Yellow Vein Mosaic Virus (YVMV) and produces a yield of up to 28-30 tonnes per hectare. Another variety, Parbhani Kranti, developed by the Vasantrao Naik Marathwada Agricultural University (VNMKV), Maharashtra, has an improved yield of 25-30 tonnes per hectare and is resistant to YVMV and other diseases like bacterial wilt and powdery mildew.
Another improved variety of bhindi is Arka Anamika, developed by the Horticultural Research Station, Bengaluru. This variety has a high yield of 25-30 tonnes per hectare and is resistant to YVMV, as well as root-knot nematodes. It also has a longer shelf life of up to 10 days, making it a preferred choice for long-distance transportation.
Apart from these, there are several other improved varieties of bhindi such as Jawahar Bhindi-1, Varsha Uphar, Punjab Padmini, and Swarna Shikha, each having its unique characteristics like high yield, disease resistance, and longer shelf life.
These improved varieties of bhindi have been developed through traditional breeding methods as well as genetic modification. They have helped in increasing the productivity of the crop, reducing loss due to disease, and improving the quality of the produce.
In conclusion, the development of improved varieties of bhindi has been a significant contribution to the agricultural sector. These varieties have helped farmers to increase their yield, reduce loss, and provide healthier produce to consumers. With further research and development, we can hope to see more such varieties that can benefit farmers, the industry, and consumers alike.