How Bihar’s Makhana Is Made and Why the World Wants It
Bihar’s makhana, also known as fox nuts or lotus seeds, has captured the attention of health-conscious consumers worldwide. From traditional kitchens to gourmet snacks, here’s why this humble seed is making global waves and how it’s made.1 The Origin of MakhanaMakhana is primarily grown in the Purnea and Darbhanga regions of Bihar. It grows in shallow ponds and wetlands, harvested from the seeds of the Euryale Fox plant. This ancient crop has been cultivated in india for centuries and is considered a superfood for its health benefits.2 Harvesting the SeedsThe process begins with collecting mature makhana seeds from ponds. Farmers manually gather the seeds using nets and baskets, taking care not to damage the delicate outer shells. Timing is crucial — harvesting too early can affect quality, while late harvesting may reduce yield.3 Drying and RoastingAfter harvesting, seeds are sun-dried for several days to remove moisture. Once dried, they are roasted over a low flame to harden the outer shell, which preserves the seeds and prepares them for further processing.4 Popping the SeedsRoasted seeds are then popped like popcorn using traditional methods. The popping requires skill and precision to ensure a fluffy, crunchy texture without breaking the seeds. This step is key to producing high-quality makhana that’s ready to eat or process further.5 Cleaning, Grading, and PackagingPopped seeds are cleaned to remove impurities and husks, then graded based on data-size, shape, and texture. High-grade makhana is packaged for retail or export, while smaller or broken seeds may be used in makhana flour, snacks, or sweets.6 Why the World Wants ItMakhana is gaining international popularity due to its nutritional benefits:
- High in protein and fiber
- Low in fat and calories
- Rich in antioxidants, calcium, and magnesium