Bangladeshi Fresh Vegetables for Export
Bangladesh is a globally recognized source of fresh, flavorful vegetables, cultivated in fertile alluvial soil and harvested with care to maintain optimal freshness. With diverse availability, competitive pricing, and growing international demand, Bangladeshi vegetables serve retail, wholesale, and food-service markets across the Middle East, Southeast Asia, and beyond.
Why Buyers Prefer Vegetables from Bangladesh
Bangladesh is becoming a reliable sourcing hub for fresh vegetables due to:
✅ Fertile Alluvial Soil – Produces naturally superior aroma & taste
✅ Competitive Pricing – Better supplier pricing vs. regional sources
✅ Consistent Supply – Year-round production availability
✅ Fresh Harvest & Short Lead Time – Fast packing & air shipment to global markets
✅ Custom Packaging Options – Loose cartons / net bags / bulk packaging
✅ Strict Quality Selection – Size, weight, and grading managed by expert teams
Top 9 Most Demanded Vegetables for Export
| SL | Vegetable | Size (cm) | Weight (g) | Characteristics | Usages | Right Market |
|---|---|---|---|---|---|---|
| 1 | Pointed Gourd (Potol) | 6–12 | 20–60 | Firm texture, shiny green skin, long shelf life | Curry, sauté, stuffed dishes | UAE, Qatar, Oman, Malaysia |
| 2 | Spiny Gourd (Teasel Gourd) | 4–8 | 25–55 | Thorny surface, rich in fiber & nutrients | Fried dishes, curry, traditional recipes | UAE, Saudi Arabia, Bahrain |
| 3 | Snake Gourd | 20–70 | 150–400 | Long cylindrical shape, mildly sweet taste | Curry, stir fry, soups | Malaysia, Singapore, UAE |
| 4 | Bitter Gourd | 8–20 | 60–200 | Dark green, wrinkled edible skin, medicinal | Curry, juice, fry | UAE, Qatar, Japan |
| 5 | Okra (Lady’s Finger) | 5–12 | 8–20 | Fresh & tender pods, good shelf stability | Curry, fry, soups | UAE, Saudi Arabia, UK |
| 6 | Green Chili | 5–12 | 3–10 | Bright green, rich flavor & spiciness | Cooking, seasoning, sauce | UAE, Malaysia, Singapore |
| 7 | Eggplant (Brinjal) | 8–20 | 60–300 | Glossy skin, soft texture, purple color | Grill, fry, curry, bake | UAE, Qatar, Kuwait |
| 8 | Tomato | 3–7 | 40–120 | Firm texture, juicy & flavorful | Curry, salad, sauce | UAE, Malaysia, Maldives |
| 9 | Bottle Gourd | 20–50 | 600–2000 | Light green, high water content, cooling | Curry, soup, juice | UAE, Qatar, Oman |
Pointed Gourd (Potol)
Spiny Gourd (Teasel Gourd)
Snake Gourd (Chichinga)
Bitter Gourd (Korola)
Okra (Lady’s Finger)
Green Chili
Eggplant (Brinjal)
Tomato
Bottle Gourd (Lau)
Seasonal Calendar
