Oppo Squash - Bottle Gourd

Opo Squash (Bottle Gourd): A Global Vegetable With Local Flavors

Overview & Names

Opo squash, commonly known as bottle gourd, is a long, light green vegetable popular in Asian, African, and Caribbean cuisines. Scientifically known as Lagenaria siceraria, it goes by various names:

• India: Lauki, Doodhi, Sorakaya
• China: Hu lu gua (葫芦瓜)
• Philippines: Upo
• Africa: Calabash
• Caribbean: Long squash
• Middle East: Kadoo

Varieties

Opo squash comes in several shapes and sizes, including:

• Long, cylindrical types (most common for cooking)
• Round or bulbous types (used for both cooking and utensil-making)
• Hybrid varieties bred for pest resistance and high yield

Nutrition Profile (per 100g, raw)

• Calories: 14 kcal
• Water: 92–95%
• Carbs: 3.5g
• Protein: 0.6g
• Fat: 0.1g
• Fiber: 1.2g
• Vitamins: Vitamin C, B6, folate
• Minerals: Calcium, magnesium, potassium

It's low in calories and high in water, making it excellent for hydration, weight loss, and heart health.

Texture, Smell, and Flavor

• Texture: Smooth, firm outer skin with soft, spongy inner flesh when cooked. Seeds may be tender or hard, depending on maturity.
• Smell: Mild, grassy aroma when raw; neutral to slightly earthy when cooked.
• Flavor: Very mild and subtly sweet—readily absorbs the flavor of spices and other ingredients it is cooked with.

How to Eat Opo Squash

• Raw: Thinly shredded or sliced in salads (young and tender squash only)
• Cooked:
  • Stews & Curries: Absorbs spices and balances heat
  • Soups: Adds body and bulk
  • Stuffed & Baked: Often filled with spiced lentils or meat
  • Fritters & Koftas: Grated, spiced, and fried
  • Juice: Consumed in Ayurvedic diets for liver detox and digestion

Culinary Uses

• India: Lauki curry, lauki kofta, lauki halwa
• China: Stir-fries with garlic and soy
• Philippines: Upo with shrimp or pork in brothy stews
• Middle East: Stuffed with rice, meat, and spices

Allergies and Considerations

• Generally safe, but bitter bottle gourd may contain toxic compounds called cucurbitacins, which can cause stomach issues.
• Always taste a small piece raw—if bitter, discard immediately.
• Rare allergies may cause itching or rash.

Glycemic Index

• Opo squash has a very low glycemic index (GI < 15), making it ideal for diabetic diets.

Producing Countries

• Top producers:
  • India (major global leader)
  • China
  • Bangladesh
  • Vietnam
  • Philippines
  • Egypt
• It is cultivated in tropical and subtropical climates around the world.

Cultivation & Annual Output

• Requires warm temperatures, moderate rainfall, and well-drained soil.
• Grown as an annual vine crop and harvested 2–3 months after sowing.
• Annual output (estimated): Over 5 million metric tons globally, with India contributing the majority share.

Global Availability & Acceptance

• Widely accepted in Asia, Africa, and Middle East; gaining popularity in Western countries for its health benefits.
• Readily available in ethnic and organic markets in North America and Europe.
• Increasing use in vegan and plant-based diets.

Farms & Major Producers

• India: Uttar Pradesh, Maharashtra, Bihar, Andhra Pradesh
• China: Guangdong, Fujian, Guangxi
• Bangladesh: Dhaka, Rajshahi
• Large-scale organic farms have started exporting to the U.S., U.K., and Gulf countries.

Price Trends

• Local markets: $0.30–$1.00 per kg in producing countries
• Export markets: $2.00–$5.00 per kg depending on region and season
• Price fluctuates based on monsoon patterns, transport, and international demand.

Future Outlook & Climate Impact

• Global warming may affect opo squash yields due to increased pest infestation and extreme temperature swings.
• However, drought-tolerant hybrid varieties are under development.
• Its low water footprint and versatility make it a sustainable crop for the future.
• The future is promising, especially with growing interest in plant-based diets, food security, and traditional medicines.