From Pond to Plate: The Step-by-Step Process of Making Organic Makhana

From Pond to Plate: The Step-by-Step Process of Making Organic Makhana

Journey with Absolute Nuts began with a deep dive into the origins of makhana. This led us to Darbhanga, Bihar, a renowned hub for makhana cultivation. We spent time with local farmers and researchers, gaining invaluable insights into the cultivation process. These firsthand experiences were crucial in shaping our understanding of this remarkable superfood.

The Cultivation Process of Makhana

  1. Sowing and Germination

    Bihar, particularly the regions of Darbhanga and Madhubani, is the epicenter of makhana cultivation in India. The fertile wetlands and skilled farmers make this state the largest producer of makhana in the world. The "Mallah " community— majorly does farming of makhana. A traditional method of cultivation—is still practiced, ensuring that the authenticity and quality of the product remain intact. Supporting the makhana industry here not only promotes sustainable agriculture but also uplifts the local farming communities.

  2. The Role of Gorgon Nuts

    Makhana originates from Gorgon nuts, with an approximate 50-80% conversion rate achieved through meticulous processing. Farmers employ traditional techniques to optimize efficiency and yield. Makhana, also known as fox nuts, is categorized by size, bulk density, particle density, porosity, and other physical properties. This is often reflected in grades, such as 'Sutta,' which denotes size variations from 3 to 6. A makhana seed grader machine can effectively sort seeds into distinct size groups.

  3. Water Body Preparation

    The water bodies are cleaned and prepared to create the ideal conditions for seed germination. This involves maintaining the right water levels and temperature.

  4. Harvesting

    Makhana harvesting is a labor-intensive and challenging process. After the lotus plants mature, seeds are meticulously collected by hand from the water. Divers manually gather the scattered seeds from the pond or shallow water bodies, often diving deep to reach them. This involves thoroughly sweeping the bottom of the water area, a strenuous task. Immature makhana seeds are initially whitish and float before settling at the bottom. Workers carefully collect these seeds by hand, bringing them to the surface and depositing them in a special basket called a "Gaja" for cleaning.

    Harvesting typically occurs between August and October. In a good year, farmers can harvest up to 200 kilograms of seeds per day, while average yields are around 100 kilograms.

    Harvesting often occurs in two phases. The second phase is more challenging as seed density decreases, requiring diligent searching through the mud. While the first harvest can yield up to 150 kilograms, the second may only yield around 10 kilograms. Harvesting from the bottom of the pond continues from September to December-January.

  5. Heating and Popping

    The next step is to sundry the seeds to remove all their water content. It is sort of wet inside. After drying them, they become starchy inside. The amount and quality of sunlight the seeds receive is crucial in determining whether they will pop or not.

    It should be dried for about two hours for the starch and moisture inside to dry up completely.

    Farmers pop the seeds to see that it is not completely crumbling and that it is sticking together. This is the main technique to check if the seeds have dried correctly.

    The collected Gorgon nuts undergo a unique heating process where they are roasted at specific temperatures. This step causes the seeds to pop and transform into the light, crunchy makhana kernels.

  6. Grading and Packaging

    The popped makhana is sorted based on size and quality. The best-quality makhana is then packaged, ready to reach consumers.

The Business of Makhana in Bihar

Bihar, particularly the regions of Darbhanga and Madhubani, is the epicenter of makhana cultivation in India. The fertile wetlands and skilled farmers make this state the largest producer of makhana in the world. The "Mallah " community— majorly does farming of makhana. A traditional method of cultivation—is still practiced, ensuring that the authenticity and quality of the product remain intact. Supporting the makhana industry here not only promotes sustainable agriculture but also uplifts the local farming communities.

A Partnership with Farmers

During our visit to Darbhanga, we realized the dedication and hard work that go into cultivating makhana. Building strong relationships with local farmers and supporting their traditional methods was a priority for us. By partnering with them, we ensure that our makhana is not only organic but also contributes to the livelihoods of the communities involved.

The GI Tag marks the commencement of a new era of innovation in Bihar's Makhana/ fox nut harvesting sector, poised to significantly transform the state's agricultural landscape.

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