In Piacatu, São Paulo, the harvesting of okra showcases the hard work of local producers dedicated to maintaining high quality. The okra is harvested up to three times a week to ensure the fruit's optimal ripeness and market value, as the product can lose its appeal if not picked in time. Producers select the okra in the field, emphasizing their commitment to delivering only the best to consumers.

Luca Vendrame, a seasoned okra producer with nearly 30 years of experience, works in partnership with local family farmers. He rents the land, cultivates the okra, and shares profits with the farmers handling the harvest. This collaborative effort underlines the importance of community and quality control in the agricultural sector, with Vendrame focusing on quality rather than quantity to determine the product's market price.

The versatility of okra, which can be consumed raw, in salads, pickled, or fried, highlights its cultural significance in Brazilian cuisine. This article sheds light on the broader agricultural practices in Brazil, illustrating the challenges farmers face and their dedication to maintaining high standards in the food supply chain.