Makhana Cultivation
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 producing high-quality varieties of makhana include Madhubani, Darbhanga, Sitamarhi, Saharsa, Katihar, Purnia, Supaul, Kishanganj, and Araria.
These districts offer ideal agro-climatic conditions—such as suitable water bodies, fertile soil, and favourable temperature ranges— essential 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)
TThe 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 processing technique of Makhana is labour-intensive and involves several meticulous steps:
Manual Collection
The process begins with the manual collection of Makhana seeds from water lilies, primarily found in the ponds and wetlands of the Mithila region.
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.
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.
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.
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.
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.