Makhana in India: Cultivation, Nutrition & Global Demand

Makhana, also called lotus seeds, needs little introduction. Known scientifically as Euryale ferox, it is a nutrient-rich aquatic crop from the water lily family (Nymphaeaceae). Commonly referred to as fox nut or gorgon nut, makhana has long been valued in Indian households for a long time, both for its taste and health benefits.

What is Makhana and how is it cultivated?

Traditionally, makhana seeds have been cultivated in pond systems that rely on stagnant perennial water bodies, natural land depressions, swamps, and ditches. However, in recent years, farmers have started adopting the field cultivation system, leading to a significant boost in production. The yield of Makhana is close to 2.5–3 tons of seed/ha, giving ~1 ton of popped Makhana.

This shift is helping to make it a billion-dollar crop and scale up makhana farming beyond its traditional boundaries. As awareness about healthy snacking and sustainable agriculture continues to rise, makhana is steadily emerging as a crop with strong economic potential both within India and globally.

India’s Makhana Leads the Global Market

India is the largest producer of Makhana (fox nuts) in the world, and the industry is growing rapidly — both in domestic consumption and international demand.

Makhana Industry Figures

• ₹3,000 Crore – Current size of India’s Makhana industry

• ₹6,000+ Crore – Expected industry value within the next 2–3 years

• ₹150 Crore – Size of India’s flavored Makhana snack segment

• 9.7% CAGR – Projected industry growth rate (2024–2032)

• 25% YoY – Increase in Makhana exports annually

• 30% Growth – In flavored and value-added Makhana products

Global demand for Makhana is rising rapidly in countries like China, Korea, Thailand, Europe, and the United States.

Health Benefits of Makhana

This ancient global food offers many benefits in both Ayurvedic and Modern communities.

Weight Loss

Makhana is naturally low in calories and fats, making it an excellent snack for weight-conscious individuals. A single cup of plain, roasted Makhana contains fewer than 100 calories but offers a feeling of fullness due to its high fiber.

Regulate Blood Sugar

Blood Sugar is an alarming chronic disease in India. However, Makhana offers relief because of its low glycemic index. It is essential for those people who are battling with type 2 diabetes or insulin resistance.

Boost Heart Health

Makhana helps in regulating heart health because it contains a lot of Magnesium.  In addition, its antioxidant profile—including compounds like flavonoids and kaempferol—helps reduce oxidative stress, inflammation, and the risk of cardiovascular issues.

Regulates Digestion and gut health

Makhana is rich in fiber and regulates bowel movements and prevents constipation. The light, non-acidic nature of the snack makes it easy on the stomach, even for those with sensitive digestive systems. It also aids in detoxification, supporting liver function.

Ideal for Fasting

In India, Makhana has long been a staple during religious fasting and Ayurvedic detox routines. Its high energy content, easy digestibility, and sattvic (pure) nature make it a recommended food during Navratri, Ekadashi, or other fasting occasions.

Makhana Nutritional Value

• Protein: 9.7 g
• Fats: 0.1 g
• Fiber: 14.5 g
• Carbs: 76.9 g
• Calcium: 60 mg
• Iron: 1.4 mg

Nutrient Value: Makhana Vs Cashew Vs Almond vs Popcorn

Where is Makhana grown in India?

Makhana is grown predominantly in India, with Bihar holding the crown of 90% production. The districts in Bihar that contribute to these numbers are-

• Darbhanga
• Mithila
• Madhubani
• Purnia
• Katihar
• Supaul
• Araria
• Sitamarhi
• Saharsa

Now, you must be thinking, how does Bihar have an advantage in the production of Makhana? Well, it is because of the ecosystem of Bihar being flood-prone that this crop thrives in the wetlands. Not just this, but the traditional practice of growing this crop has been handed down to the farmers from their ancestors, making it Bihar’s specialty.

Role of Traditional Communities in Makhana Production

The traditional knowledge of the Mallah community plays a vital role in the Makhana value chain, particularly in harvesting and roasting. For generations, the Mallah families in Bihar have cultivated deep expertise in identifying the right stage for seed collection, diving into seasonal ponds, and gathering Makhana seeds with minimal damage. Their precision in timing and technique helps preserve seed quality and ensures a higher yield during popping.

Methods of Makhana (Fox Nut) Cultivation in India

Makhana Farming Calendar in India

January–February: Sprouting of new crops and early leaf development.

March: Transplantation of seedlings.

April–May: Full growth, flowering, and fruiting stage.

June–September: Harvesting season during the monsoon.

October: Completion of harvest and field preparation for next cycle.

November–December: Processing of previous season’s seeds into pop makhana.

Journey of Makhana: From Pond to Plate

The journey of Makhana, or fox nuts, from seasonal ponds to neatly sealed packets is both traditional and evolving. We have broken down the step-by-step process for each process for your understanding.

Seed Harvesting

This is the first step. Makhana seeds are manually harvested by trained local workers, often from the Mallah (fisherman) community in Bihar. The Black Makhana seeds are collected from seasonal ponds and water bodies using horn-shaped bamboo “Ganja”. This careful hand-harvesting ensures the seeds are picked at the right maturity level, maintaining both quality and yield.

Sun Drying

After carefully extracting the seeds from the water, the seeds are sun-dried for days on a clean surface. This ensures that the nutritional content is secured in them, along with preventing fungal growth, making it ready for processing ahead. This method also ensures that we are saving up on energy levels. Once Makhana Dried they are ready for the roasting. 

Roasting and Popping

The process took three step to complete –

1. firstly makhana seed roasted in Iron Kadhais in a low heat process ( 100-120* c ) to hardens the outer shell. The dried seeds are then roasted using traditional iron Kadhais over a mud oven or improved clean-energy systems.
2. The roasted makhana seeds are kept aside to cool for 24-48 hours.
3. In the third step Seeds transferred to a pan filled with a hot sand and roasted again in a 250- 300* C temperature. In the heat process seeds start the popping and left the black shell into a shiny white nut. Once popped, the Makhana is still encased in a thin shell. It is pounded gently with a wooden hammer that called Thappi `and sifted, leaving behind the final product—white, crunchy, and pure.

Sorting and Grading

Once the seeds are popped, they are sorted and graded according to size, texture, and whiteness. Larger and evenly popped Makhana are preferred for premium retail packs, while smaller ones may be used for flavored snacks or mixed packs. Grading helps maintain consistency in appearance and quality, which is important for both domestic and export markets.

Polishing

This step removes any dust or residual husk while maintaining the natural surface of the seed. It also increases the shelf life of the Makhanas. Polishing is done using food-safe methods and adds a smooth finish to the product.

Packaging

Polished Makhanas are ready to be packed for the final consumption. They are safely packed in the Nitrogen-infused vacuum bags according to the FSSAI standards. This extends shelf life by protecting the product from moisture and oxidation.

Makhana Grades in India

The size of makhana is measured using the unit “Suta,” where 1 Suta equals approximately 3.17 mm. Based on this, makhana is sorted into different grades:

Different names of Makhana

• Makhana- This is the Hindi name used across India.
• Lotus Seed- This name was given because of its origin.
• Fox Nut- Fox Nut is used across Western countries.
• Gorgon Nut- This term is used widely across the scientific community and global trade.
• Popped Lotus seed- This term refers to the consumption purpose across branding and marketing companies.

Export Potential of Makhana

United States of America

The United States of America accounts for a whopping 30% of India’s Makhana imports. Amazon, Health Food chains, and organic stores are some of the biggest importers.

United Arab Emirates (UAE)

UAE accounts for 20% imports of Makhana from India. UAE then exports these Fox Nuts from here to other Gulf Countries, creating more demand for imports from India.

United Kingdom

The United Kingdom accounts for 15% of the Makhana imports from India. The reasons for this high demand are the same as the USA and UAE: a healthy lifestyle and a high population of the Indian Diaspora.

Canada

Canada imports 10% Makhana from India, the highest share of imports comes from Toronto and Vermont, where there are significant Indian and Southern communities present.

Singapore

Singapore accounts for 7-8% import contribution from India. We know that you weren’t expecting Singapore to top the list, but here we are. The low calorific value and high protein are one of the biggest reasons why Singapore is sitting here.

Read More : How to Export Makhana from India- Complete Guide

Top Leading Makhana Companies In India

• AAB Makhana
• Shakti Sudha
• Mr. Makhana
• Mithila Naturals
• Farmley
• Madhubani Makhana
• Sumitra Foods
• MBA Makhana Wala
• Shhe Foods
• Mera Kisan

Top Makhana Brands in India

1. Tata Sampaan – It is the Tata being a trusted brand for decades, is number one in India when it comes to selling Makhana.
2. Farmly– Farmly is also slowly making its place in the Indian market. They stand unique because they offer hand-picked flavoured Makhana at an affordable rate.
3. Mithila Natural– They offer the GI Tag Mithila Makhana. It attracts those customers who want to taste the authentic Makhanas.
4. Too Yumm– Too Yumm has become the homegrown brand for Makhana, offering flavoured Makhana like Tandoori and Peri-Peri. The brand is growing more popular due to the strong advertising by celebrities.
5. Mr. Makhana– Mr. Makhana is a new business entering the market, founded in 2015, they emerged with the goal of providing ready-to-eat snacks.
6. There are numerous other brands like MakhanaWala, Rajbhog Makhana, Open Secret, Binge Natural, and Nutty Yogi. If you want to read more about them, then visit our website.

How much does Makhana yield for farmers?

According to recent economic studies, the cost of cultivating Makhana using the traditional pond system stands at approximately ₹63,211 per hectare. Despite the intensive manual labor involved, the returns are remarkably high.

Farmers can earn gross returns of up to ₹2.94 lakh per hectare, with net profits reaching ₹2.35 lakh, making it one of the most profitable water-based crops in India. The Benefit-Cost (B: C) ratio, as high as 5.1:1, highlights its economic viability and income-generating potential.

Government support For the Makhana Industry

There are multiple initiatives run by the government in the Makhana Industry.

PMFME Scheme

The PM Formalization of Micro Food Processing Enterprises (PMFME) scheme supports small food businesses with credit-linked subsidies and technical training. It helps Makhana processors modernize operations and access better markets.

One District One Product

It has been recognized as Bihar’s product, giving an immense boost to the value chains, branding, and processing.

APEDA Support

The Agricultural and Processed Food Products Export Development Authority (APEDA) offers guidance, export incentives, and training to promote Makhana exports. It is essential for overseas export.

GI Tag

The GI Tag given to the Mithila Makhana offers more credibility and competitiveness in the market, creating trust among consumers.

Makhana Board

In the Budget of 2025, the government of India announced the setup of the Makhana Board in Bihar. It will be a big step in the regulation and production of Makhana.

Challenges for the Makhana Industry

No industry, whether big or small, is free from challenges, thus, the Makhana Industry also faces extreme challenges like-

Labour Intensive

The industry is labour-intensive, thus, the outputs are low and time-consuming.

No Minimum Support Price

During the time of sale, the Makhana are left to the discretion of the buyer, and farmers have zero to no bargaining rights over it. Unlike the other essential crops like wheat, rice, pulses, etc.

Smaller lands

The farmers have smaller or fragmented lands, making the output even smaller, but the manpower is very heavy.

Lack of modern technology

The Makhana industry hasn’t achieved proper modernization, making it less efficient.

Lack of cold storage options

When we have to export any new product in the foreign market. It takes time to clear the quality standards and require cold storages for storage of makhana. Makhanas are yet to reach that stage of modernization.

This brings us to the end of our discussion, whether Makhana is truly a black diamond or not. Only time will tell, but we know that this industry is making strides in the market for sure.