Okra, commonly called lady's finger or bhindi is a vegetable crop belonging to the family Malvaceae. This is the first book on okra with fairly up-to-date information on production, processing and crop improvement. Authors mainly from India (24) and United States (11) and eight other countries (19) have contributed 25 chapters. The book has been presented in two parts with 15 chapters in the first part. The first six chapters cover origin, taxonomy, morphology, physiology, biochemical constituents and quality. Two chapters then cover genetic resources and genetic improvement. Four chapters are devoted to crop production, including plastic culture, post-harvest management and seed production. The next three chapters focus on pest and disease management. In the second part, results of research from seven countries are reviewed in nine chapters. The last chapter deals with a leafy vegetable from the genus Abelmoschus. There is overlapping of information in parts I and II and some duplication of information between chapters. Nevertheless, the information contained in this book is very valuable for students, teachers and researchers in both the public and private sectors who are interested in okra production, processing and utilization.