Our Journey in Makhana Farming

  • Exceptional Nutritional Value
  • Economic & Community Value
  • Environmental & Ecological Value

Organic Makhana Production Process

Makhana is predominantly cultivated in the Indian states of Bihar, West Bengal, and Assam, with Bihar standing out as the largest producer. Bihar leads the country in Makhana production, contributing over 90% of India's total output.

The districts within Bihar that are most notable for the best variety of Makhana production include Madhubani, Darbhanga, Sitamarhi, Saharsa, Katihar, Purnia, Supaul, Kishanganj and Araria. These districts provide the ideal agro-climatic conditions necessary for the successful cultivation of Makhana.

Traditional Method (Pond System)

Traditionally, makhana is cultivated in perennial water bodies such as ponds, lakes, and swamps, where the water depth ranges from 1.20 to 1.80 meters (4 to 6 feet).

The process involves broadcasting seeds directly into the water, allowing them to settle at the bottom. The seeds germinate and grow underwater, and harvesting is done manually by collecting the matured seeds from the pond bed.

Modern Method (Field System)

The ICAR Research Complex for eastern Region has developed a field-based cultivation system that allows makhana to be grown in shallow agricultural fields with a water depth of 30 cm to 60 cm.

This method is more efficient and enables farmers to integrate makhana cultivation with other crops like fish and water chestnut, enhancing productivity. The field system also reduces the cultivation time and results in higher yields compared to the traditional pond system.

Makhana Processing:

The process begins with the manual collection of Makhana seeds from water lilies, primarily found in the ponds and wetlands of the Mithila region.

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Manual Collection

Hac erat leo proin odio est sed sit in felis facilisi integer sed congue neque turpis dictumst.

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Drying

Once collected, the seeds are spread out and dried under the sun to reduce their moisture content to ensure that the seeds are prepared for the roasting process that follows.

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Roasting

After drying, the seeds are roasted in high-temperature hot sand. The seeds are stirred continuously to ensure uniform roasting, which contributes to the distinctive flavour and texture of the final product.

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Frying and Popping

Once roasted, the seeds are exposed to an even higher temperature in hot sand, where they are quickly fried. The heat causes the seeds to explode, much like popcorn, transforming them into the edible puffed Makhana that is known for its crunchy texture.

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Grading

After popping, the Makhana is collected and sorted by size and quality. Grading ensures that only the best quality nuts make it to the market, maintaining the high standards of the product.

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Storage

The graded Makhana is stored in dry, moisture-free environments to preserve its freshness and quality. Proper storage is essential to prevent spoilage and ensure that the product maintains its crisp texture until it reaches consumers.

Mithila Makhana

Mithila Makhana is a distinguished variety of aquatic fox nut cultivated specifically in the Mithila region, which spans parts of Bihar in India and Nepal. In Mithila, Makhana is locally known as “Makhaan” and holds significant cultural and economic importance.

It is one of the three important cultural symbols of the region, alongside pond and fish, encapsulated in the saying “पग-पग पोखर, माछ, मखान” (Pag-pag Pokhar, Machh, Makhana), which translates to “Every step has a pond, fish, and Makhana.”

This saying reflects the deep connection between the region’s people and their environment, emphasizing the importance of these elements in their daily lives. Mithila Makhana is prominently featured during cultural and religious festivities.