In Qara Tapa, okra farmers turn daily harvest into nationwide export with local auction

DIYALA — A daily okra auction in the town of Qara Tapa has become a source of regional pride and economic activity, with farmers shipping their distinctive crop — known for its spoon-sized pods and rich flavor — to markets across Iraq, from Basra to Baghdad.

“We in Qara Tapa are known for cultivating okra, especially in the villages of Saif Saad and Keshkoul,” said Adnan al-Shammari, a local grower. “Here, we call it ‘al-Batra.’ We grow two types — the forty-day and the sixty-day. The forty-day variety bears fruit in 40 days, and the sixty-day in 60.”

Shammari said the harvest begins daily at sunrise, with Saif Saad alone producing about three tons of okra each day. “The okra was covered, but now we’ve uncovered it and the quality is excellent,” he said. “Right now, it’s selling for no more than 2,000 dinars per kilo, but the harvest will increase soon and prices will drop further.”

Okra, widely featured in Iraqi kitchens during harvest season, is typically cooked in tomato-based stews and served with rice. The Qara Tapa variety is particularly prized for its small size and tender texture.

“Our product goes everywhere, from Nasiriyah to Basra and Baghdad,” said Wafi al-Din Mahmoud, a local customer. “It’s packed in baskets labeled ‘Qara Tapa Okra.’ It tastes different from all other kinds. Even the pod is different — it’s small, spoon-sized, and easy to eat.”

Mahmoud attributed the crop’s reputation to both the local environment and the farmers’ care. “The farmer here is honest with the okra,” he said. “He cares for it properly and spends on it even if a bag of fertilizer costs 70,000 or 100,000 dinars — he doesn’t hold back.”

Basim Ali, who runs the auction, said okra from Saif Saad and Keshkoul is sold daily at prices that vary by volume. “The retail price is 2,000 dinars per kilo and the wholesale price is 1,500,” he said. “It’s shipped to customers in Baghdad, Kirkuk, and other districts across Diyala.”