What Is Makhana and How Is It Grown in Bihar? From Traditional Ponds to Modern Markets

Makhana, also known as Fox Nuts or Lotus Seeds, is one of India’s oldest and most nutritious traditional foods. Once limited mainly to religious fasting and home cooking, makhana has now gained global recognition as a superfood due to its high nutritional value, light texture, and versatility.

At the heart of this transformation lies Bihar, the largest producer of makhana in the world. The state contributes more than 80% of India’s total makhana production, with regions like Madhubani, Darbhanga, Sitamarhi, and Purnia forming the core of this unique agricultural ecosystem.

What Is Makhana?

Makhana is the edible seed of an aquatic plant called Euryale ferox, which grows naturally in shallow freshwater ponds. After harvesting, these seeds are dried, roasted, and popped to form the white, fluffy kernels commonly used in Indian kitchens.

Unlike cereals or nuts grown on land, makhana cultivation depends on water bodies, making it a rare and specialised crop. This uniqueness adds to its value, labour intensity, and cultural importance.

Why Bihar Is the Home of Makhana

Bihar’s geography and climate make it ideal for makhana farming. The region has:

• Abundant natural ponds and wetlands
• Fertile alluvial soil
• Warm and humid climate
• Traditional farming knowledge passed down for generations

These factors together create the perfect environment for lotus plants to thrive and produce high-quality makhana seeds.

Major Makhana Growing Districts in Bihar

The main makhana-producing districts include:

• Madhubani
• Darbhanga
• Sitamarhi
• Saharsa
• Purnia
• Katihar

These districts are dotted with thousands of ponds, many of which are dedicated solely to makhana cultivation.

Traditional Makhana Cultivation Process

Makhana cultivation in Bihar is still largely traditional and manual. The process requires skill, patience, and deep understanding of water-based farming.

1. Pond Preparation

Before cultivation begins, ponds are cleaned and prepared. Water depth is carefully maintained to ensure healthy plant growth. Farmers often lease ponds for several years to ensure continuity.

2. Sowing of Seeds

Makhana seeds are sown directly into the pond. Over time, the lotus plant spreads across the water surface, producing large leaves and flowers.

3. Growth Phase

The plant grows over several months. Seeds develop underwater and mature slowly, absorbing nutrients from the pond ecosystem.

4. Manual Harvesting

Harvesting is the most labour-intensive stage. Skilled workers enter the ponds and manually collect seeds from the muddy bottom. This task requires experience, stamina, and precision.

Post-Harvest Processing of Makhana

After harvesting, makhana seeds go through multiple stages before becoming edible:

1. Washing and Drying

Freshly harvested seeds are washed to remove mud and impurities, then sun-dried to reduce moisture.

2. Roasting

The dried seeds are roasted at high temperatures to harden the outer shell.

3. Popping

Skilled workers crack the roasted seeds using traditional tools. The kernel pops out, forming the white makhana.

4. Grading and Sorting

Popped makhana is sorted by size, colour, and quality into different grades such as 4 Suta, 5 Suta, and 6 Suta.

Grades of Makhana Explained

• 4 Suta: Smaller size, economical, ideal for roasting and powder
• 5 Suta: Medium size, balanced quality
• 6 Suta: Large size, premium grade

Higher grades command higher prices but all grades offer similar nutritional benefits.

Role of Communities in Makhana Farming

Makhana cultivation supports thousands of rural families in Bihar. Traditional communities have preserved this knowledge for centuries, ensuring sustainability and quality.

The crop plays a crucial role in rural employment and seasonal income generation.

From Traditional Crop to Modern Superfood

In recent years, makhana has gained popularity as a healthy snack due to its:

• High protein content
• Rich dietary fibre
• Low fat and low glycaemic index
• Gluten-free and plant-based nature

This has led to the rise of roasted and flavoured makhana products in modern packaging.

Supply Chain: From Pond to Market

Once processed, makhana travels through a supply chain involving:

• Local aggregators
• Processors and graders
• Packaging units
• Wholesalers and retailers
• Exporters

Export Demand for Bihar Makhana

Bihar-grown makhana is now exported to the USA, Canada, Europe, Middle East, and Southeast Asia. Its clean-label image and nutritional value make it attractive in global markets.

Challenges in Makhana Cultivation

Despite its importance, makhana farming faces challenges such as:

• High labour dependency
• Limited mechanisation
• Climate variability
• Rising production costs

Future of Makhana Farming in Bihar

With increasing global demand and government support, makhana cultivation is expected to grow further. Improved processing techniques, GI tagging, and better market access will help farmers get fair value.

Conclusion

Makhana is not just a crop—it is a legacy of Bihar’s ponds, people, and perseverance. From traditional water bodies to modern global markets, the journey of makhana reflects the power of indigenous knowledge combined with modern demand.

Understanding how makhana is grown helps consumers appreciate its value, quality, and cultural significance.