Exporting fresh vegetables from India can be a profitable business because of high global demand. However, it requires strict quality standards, proper documentation, and compliance with export regulations.
Here is a simple step-by-step guide to help you export vegetables successfully.

Step 1: Complete the Basic Registrations

Before starting vegetable exports, you must have:

IEC (Import Export Code)
GST Registration
Bank AD Code at the port of export
APEDA Registration (mandatory for perishable and agricultural exports)

APEDA helps exporters with certifications, packaging standards, and export guidelines.

Step 2: Select the Vegetables for Export

Choose vegetables that have high demand in global markets, such as:

Onions
Potatoes
Green chilies
Ginger
Okra
Beans
Eggplants
Leafy vegetables (with special handling)

Make sure they meet quality and size standards required by the importing country.

Step 3: Source from Certified Farmers / Suppliers

Ensure your suppliers follow:

Good Agricultural Practices (GAP)
No harmful chemicals
Proper cleaning and grading methods

High-quality sourcing reduces rejection at the destination port.

Step 4: Clean, Sort, and Grade the Vegetables

Vegetables must be:

Washed
Sorted by size
Graded for export quality
Checked for damage or spoilage

Only fresh and uniform-quality vegetables should be selected.

Step 5: Use Export-Standard Packaging

Proper packing ensures freshness and avoids damage. Use:

Ventilated cartons
Plastic crates
Food-grade liners
Net bags for onions/potatoes
Temperature-controlled packaging where needed

Always label the packages with:

Product name
Weight
Country of origin
Exporter details
Handling instructions

Step 6: Conduct Quality and Phytosanitary Checks

Many countries require a Phytosanitary Certificate (PSC) issued by the Plant Quarantine Department.

This ensures the vegetables are free from:

Pests
Diseases
Contaminants

Some countries may also ask for residue tests and pesticide reports.

Step 7: Prepare Export Documents

To export vegetables, prepare the following documents:

Commercial Invoice
Packing List
IEC
APEDA certificate
Phytosanitary Certificate
Certificate of Origin (if required)
Bank AD Code
Shipping Bill (generated on ICEGATE)

Step 8: Book Shipment and Transport to Port

Vegetables are exported mainly through:

Air cargo (for quick export of fresh items)
Refrigerated containers (Reefer containers) for sea export

Ensure proper temperature and ventilation during transport.

Step 9: Customs Clearance

At the port or airport:

File the shipping bill online
Submit documents physically if required
Provide samples for inspection
Cooperate with customs officers

Once approved, goods are cleared for export.

Step 10: Export, Delivery & Payment Collection

After shipment:

Buyer receives the vegetables
Bank processes foreign payment
E-BRC (Bank Realisation Certificate) is generated
Exporter can claim incentives if applicable

Why Vegetable Export Is Popular

High global demand
Repeat orders and long-term contracts
Fast business cycle
Support from APEDA and Indian government schemes

FAQ

Q1. Which vegetables are easiest to export?
Onion, potato, okra, green chili, and ginger are common due to long shelf life and high demand.

Q2. Is APEDA registration necessary?
Yes, APEDA registration is mandatory for exporting fresh vegetables.

Q3. Which is better for vegetable export—air or sea?
Air is faster and better for highly perishable vegetables. Sea is cheaper for bulky and longer-lasting items.

⚠ Disclaimer

This article provides general information on the vegetable export process. Actual requirements may vary based on destination country regulations, buyer standards, and customs procedures. Always consult a certified export consultant or freight forwarder before exporting vegetables.

Step-by-Step Process for Vegetables Export