The cultivation of Makhana has evolved significantly over the years:
- Traditional Harvesting Methods: Traditionally, makhana was harvested by farmers diving into freshwater ponds without breathing equipment, reaching depths of up to 8 feet (2.4 meters). This labour-intensive process involved significant physical effort and risks, including skin hazards from mud and injuries caused by the plant’s thorns.
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Modern Cultivation Practices:
In the 21st century, the National Research Centre for Makhana
has transformed cultivation techniques by introducing field-based
farming with water depths of approximately
1 foot (0.30 meters). This innovation has simplified
both production and harvesting processes.
By 2022, the area under makhana cultivation expanded to 87,000 acres (35,000 hectares). The centre has also developed high-yielding varieties and is working on a mechanised harvesting solution to further reduce labour intensity. - Environmental Impact: Makhana cultivation is environmentally sustainable, as it supports wetland ecosystems and promotes biodiversity. The crop requires minimal chemical inputs, reducing its ecological footprint and aiding the preservation of natural habitats.
- Supporting Farmers: The Indian government actively supports makhana farmers through branding initiatives, improved packaging solutions, and subsidies. These measures aim to enhance farmers’ livelihoods, improve market access, and strengthen makhana’s presence in both domestic and international markets.