Makhana also called fox nuts is a produce from seeds of aquatic plants with large floating leaves, producing bright purple flower (NeelKamal), commonly known as Prickly waterlily or Gorgon Plant and scientifically known by Euryale Ferox. It is grown in stagnant perennial water bodies like ponds, Oxbow lakes, and swamps. 

It is native to southern and eastern Asia. Whereas India is the leading producer contributing 70-80% of world market, however it also occurs in   Japan, Korea, Bangladesh, China and Russia.

In india, Makhana is commercially cultivated in Bihar contributiong almost 80% of total production. Besides this, Madhya Pradesh, Rajasthan, Jammu & Kashmir, Tripura and Manipur also produce makhana.

 
Makhana is a superfood with medicinal value because of LOW CALORIE, LOW GLYCEMIC FOOD, HIGH FIBRE CONTENT, rich in calcium, potassium K and other minerals and essential amino acids and proteins.

The health benefits of Makhana (Fox Nuts) are attributed to its properties as antioxidant, aphrodisiac, spermatogenic, and antihyperglycemic. It improves physical strength, increases stamina, and helps to manage diabetes, Athritis, Obesity  and other diseases including Antiaging problems.

Cultivation Process

The agricultural water fields are prepared with 1-3 feet depth. The makhana seedlings are initially prepared like other nursery plants and transplanted in the water field between February to April. Pesticides and fertilizer can be applied  as fer requirement.

Harvesting Process.

The most tedious work in makhana cultivation is the harvesting. It calls for the collection of seeds from the mud lying at the bottom of the pond or field. In the case of field cultivation, the harvesting is much feasible as the field’s height is only 1-3 foot. But, the pond requires skilled laborers.

Sun Drying and Storing

The seeds collected are dried under full sun exposure to evaporate the moisture. It releases up to 31% of the moisture. Then the makhana can be temporarily stored for max 20-24 days. In between, it can be sprinkled with water to maintain freshness.

Grading

Sun-dried seeds are classified into 3-7 grades based upon their sizes. Cultivators use a set of sieves for this purpose. This classifying of seeds ensures better heating and roasting.

Heating

The seeds are heated on an earthen or cast iron pan at 250° C – 3000° C temperature. It requires continuous stirring and heating for 4-6 minutes.

Storage

Heated seeds are stored at a dry place for 3-4 days. They naturally lose the inner edible part of makhana (kernel) from the outer hard shell.

Roasting

The seeds are again heated in the pan at 2900° C to 3400° C temperature. They are put in a single layer and continually stirred. In around 2 minutes, the seeds start popping. Then, after putting on the ground, using a wooden hammer processor, beats the seeds to separate and extract the kernel from the hard coating.

Polishing

The kernel or Makhana are rubbed against a bamboo basket for imparting whiteness and crispiness.

Grading and Packaging

Then, further grading of kernel or makhana occurs according to the sizes and packed into gunny bags for storing and transporting to markets for distributors/retailers/consumers.