Makhana (Foxnut): Nutritional benefits, cultivation, and production in India

The Gorgon nut, scientifically known as Euryale ferox and commonly referred to as Fox Nut or Makhana, holds significant importance in India’s agricultural and economic sectors.

In the Mithila region of Bihar, where it is predominantly cultivated, Makhana is locally known as “Makhaan.” This nutrient-dense aquatic crop is widely valued for its health benefits, making it a staple in traditional diets and Ayurvedic medicine.

It is rich in protein, essential vitamins, calcium, magnesium, potassium, phosphorus, and iron, while its high fiber content supports digestive health and weight management. Furthermore, Makhana is known for its anti-inflammatory, antioxidant, and anti-aging benefits, making it a valuable addition to a balanced diet.

With increasing demand in domestic and international markets, Makhana farming has emerged as a profitable agribusiness, contributing to sustainable livelihoods for farmers in India.

This highly valued aquatic seed grows in the ponds and wetlands of Mithila, making the region the largest producer of premium quality Makhana in India. Renowned for its nutritional benefits and versatility, Makhana has become an integral part of the local economy, contributing to the livelihood of thousands of farmers.

Its cultivation, processing, and commercialization have established Mithila as the hub for Makhana production, elevating its importance on both national and global platforms.

In addition to Bihar, Makhana is also grown in other eastern states, including West Bengal and Assam, as well as in Madhya Pradesh, Rajasthan, Jammu & Kashmir, Tripura, and Manipur. This wide geographical cultivation underscores Makhana’s importance and versatility across India’s diverse agricultural landscape.

In the culinary world, Makhana’s versatility allows it to be used in various dishes. It can be mixed with vegetables to create nutritious meals, popped like corn for a healthy snack, or used to make porridge, soups, and stews. Its ability to adapt to different recipes highlights its role as a functional and flavorful ingredient.

Commercially, Makhana is a high-value commodity with significant economic importance. Bihar remains the primary hub for its production, with the state’s favorable conditions making it the leading producer in India.

What is Makhana?

Makhana, scientifically known as Euryale Fox, is derived from the seeds of the Euryale ferox plant. This aquatic plant grows in waterlogged conditions and produces seeds that are harvested from mature pods floating on the water’s surface.

Makhana has been a staple in South and Southeast Asian diets, with its roots tracing back to ancient practices in China, Japan, and India.

Botanical Classification

The Euryale ferox plant, part of the Nymphaeaceae family, is commonly known as the water lily or lotus seed plant. It flourishes in shallow ponds and wetlands, where its large, round leaves and delicate pink or white flowers float on the water’s surface. It has a distinctive aquatic seed with the following scientific classification:

• Kingdom: Plantae
• Order: Nymphaeales
• Family: Nymphaeaceae
• Genus: Euryale
• Species: Euryale ferox

Characteristics

• Plant Type: It is an annual or short-lived perennial aquatic plant, living in freshwater environments.
• Plant Color: The plant has green-thorny-round leaves.
• Flower: Produces bright purple flowers and its diameter is approximately 1.97 inches.
• Flowering Time: Makhana flowers typically bloom in the spring, specifically in May, contributing to the plant’s reproductive cycle and seed production.
• Fruit: Pear-shaped thorny fruit submerged in water attached to the soil.

Origins

Makhana, also known as fox nuts, has its origins in the Madhubani district of Bihar’s Mithila region, where it was traditionally cultivated by local farmers using age-old methods. Over time, its popularity has spread across India and reached international markets, including Pakistan, Canada, China, Malaysia, and Bangladesh, owing to its unique taste and high nutritional value.

Despite global expansion, Bihar remains the primary hub for Makhana production, thanks to its naturally conducive environmental conditions. The state’s principal districts for Makhana cultivation include Madhubani, Darbhanga, Saharsa, Purnia, Supaul, Kishanganj, Araria, Katihar, and Sitamarhi, which collectively contribute to maintaining Bihar’s reputation as the heartland of premium Makhana production.

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 the best variety of Makhana production include Madhubani, Darbhanga, Sitamarhi, Saharsa, Katihar, Purnia, Supaul, Kishanganj, and Araria. These districts provide the ideal agro-climatic conditions necessary for the successful cultivation of Makhana.

Makhana plants grow best in smooth, loamy soil that is rich in nutrients and well-draining to prevent waterlogging. The ideal soil temperature ranges from 65°F to 85°F, while the use of a balanced fertilizer mix with a nitrogen, phosphorus, and potassium (NPK) ratio of 100:60:40 per hectare enhances plant growth.

The cultivation process requires careful water management, with a maintained water level of about 1 foot during the seedling phase. Favorable climatic conditions include temperatures between 20°C and 35°C, relative humidity levels of 50% to 90%, and annual rainfall of 100 to 250 cm.

Traditional vs. Modern Makhana Cultivation

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)

The 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 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. With its unique cultivation requirements and the favorable agro-climatic conditions of Bihar, the Mithila region continues to play a key role in preserving and promoting the production of this prized aquatic crop.

The adoption of modern techniques is further strengthening its commercial viability in both domestic and international markets.

Processing

The processing technique of Makhana is labor-intensive and involves several meticulous steps:

1. 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. Harvesting is both labor-intensive and time-consuming, as farmers have to carefully gather the seeds from the water bodies.
2. Drying: Once collected, the seeds are spread out and dried under the sun to reduce their moisture content. This is an important step to ensure that the seeds are prepared for the roasting process that follows.
3. Roasting: After drying, the seeds are roasted in high-temperature hot sand. This roasting process is vital as it prepares the seeds for the next step of popping. The seeds are stirred continuously to ensure uniform roasting, which contributes to the distinctive flavor and texture of the final product.
4. 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.
5. 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.
6. 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.

Production Status

According to estimates from the National Research Center for Makhana, Darbhanga (ICAR):

• Cultivated Area: Approximately 15,000 hectares are dedicated to Makhana cultivation in India.
• Yield: This area produces around 120,000 metric tons (MT) of Makhana seeds, which, after processing, results in approximately 40,000 MT of Makhana pop.
• Economic Value: The estimated value of Makhana production at the farmer’s end is around Rs. 250 Crore. At the trader’s level, it generates a revenue of Rs. 550 Crore.

Production Centers

While Darbhanga, Madhubani, and Purnia have traditionally been the heart of Makhana production, recent years have seen a shift with districts like Katihar and Purnia emerging as important centers for Makhana production and trade.

• Darbhanga: The Gullobara Bazar in Darbhanga City is a major trading center, handling approximately 2,000 MT of Makhana annually.
• Madhubani: Madhubani is another significant hub, trading around 3,500 MT of Makhana each year.
• Katihar: The district of Katihar sees around 3,000 MT of Makhana traded annually. Key markets in Katihar include Katihar town and Kada Gola.
• Purnia: Purnia handles about 3,500 MT of Makhana annually, with important markets including Harda, Sapni, Khushkibagh, Belauri, and Gulabbagh.

Additionally, Makhana is exported to international markets, including the USA and the Middle East, expanding its reach beyond domestic consumption.

Mithila Makhana

Mithila Makhana is a distinguished variety of aquatic fox nut cultivated specifically in the Mithila region, which spans parts of Bihar in India and Nepal. In Mithila, Makhana is locally known as “Makhan” and holds significant cultural and economic importance.

The region’s climate and soil conditions provide an ideal environment for the cultivation of this nutrient-rich seed. Makhana is not just a staple food but an integral part of the cultural identity of Mithila.

It is one of the three important cultural symbols of the region, alongside pond and fish, encapsulated in the saying “पग-पग पोखर, माछ, मखान” (Pag-pag Pokhar, Machh, Makhana), which translates to “Every step has a pond, fish, and Makhana.”

This saying reflects the deep connection between the region’s people and their environment, emphasizing the importance of these elements in their daily lives. Mithila Makhana is prominently featured during cultural and religious festivities.

For instance, during the Kojagara festival, celebrated by Maithil Brahmins, Makhana is used in various traditional dishes to honor the festival. The festival, which marks the harvest season, is particularly significant for newly married couples, symbolizing prosperity and fertility.

Geographical Indication (GI) Tag

The Geographical Indication (GI) tag for Mithila Makhana was awarded on August 20, 2022, by the central government of India. This prestigious recognition, announced by Union Commerce and Industry Minister Piyush Goyal, acknowledges the unique qualities and cultural significance of Mithila Makhana, which is primarily cultivated in Bihar.

The GI tag, registered under the Mithilanchal Makhana Utpadak Sangh, aims to protect and promote the distinct characteristics of Mithila Makhana, ensuring its authenticity and enhancing its market value.

Makhana Board

In the Budget Session 2025, Finance Minister Nirmala Sitharaman announced the formation of a Makhana Board to boost the production, processing, and marketing of Mithila Makhana, a GI-tagged specialty of Bihar.

The board will provide training, technical support, and access to government schemes for farmers, promoting value addition and enhancing market opportunities.

This initiative is expected to benefit Makhana-producing districts and help Bihar maintain its leadership in the global Makhana market. The move promises innovation, sustainability, and economic prosperity for the state’s agricultural sector.

Economic and Agricultural Impact

Thanks to its impressive nutritional value and versatility, Makhana is gaining popularity as a global food product. Its unique benefits and cultural significance are increasingly being recognized worldwide.

• Source of Income: For many farmers in Bihar, Makhana is a crucial source of income. It supports thousands of families and plays a vital role in the local economy.
• Government Initiatives: The Indian government is investing in Makhana farming through various initiatives, including subsidies, research, and promotional activities. These measures are designed to improve farmers’ incomes, enhance production techniques, and promote Makhana as a high-value crop.
• Export Potential: Makhana’s increasing demand on the global stage boosts India’s export revenue. The export of Makhana highlights India’s agricultural products and opens up new markets for this traditional superfood.

As Bihar is the largest producer of Makhana, the state’s agriculture department has implemented several initiatives to support farmers engaged in its cultivation. These steps include:

• Training and Resources: Providing farmers with training on modern cultivation techniques and access to resources to improve production efficiency.
• Financial Assistance: Offering subsidies and financial support to help farmers invest in better equipment and infrastructure.
• Market Development: Promoting Makhana through various channels to help farmers access larger markets and secure fair prices for their produce.

Makhana Cultivation for Sustainability

The cultivation of Makhana has evolved significantly over the years:

Traditional Harvesting Methods

Traditionally, Makhana was harvested by diving into freshwater ponds without breathing equipment, reaching depths of up to 8 feet (2.4 meters). This method was physically demanding and involved risks such as skin hazards from mud and the plant’s thorns.

Modern Cultivation Practices

In the 21st century, the National Research Centre for Makhana has revolutionized cultivation practices. They have introduced methods for cultivating Makhana in fields flooded to a depth of 1 foot (0.30 meters), which simplifies production and harvesting.

By 2022, the area dedicated to Makhana production expanded to 87,000 acres (35,000 hectares). The center has also developed more productive varieties of Makhana and is designing a harvesting machine to further ease the collection process.

Environmental Impact

Makhana cultivation is environmentally sustainable, supporting wetland ecosystems and promoting biodiversity. It relies on minimal chemical inputs, which reduces its ecological footprint and contributes to the preservation of natural habitats.

Supporting Farmers

The Indian government is actively supporting Makhana farmers through branding, packaging initiatives, and subsidies. These efforts aim to enhance farmers’ livelihoods, improve market access, and expand Makhana’s presence in both domestic and international markets.

Challenges and Opportunities in Makhana Production

Makhana production faces several challenges but also offers numerous opportunities:

• Water Management: Effective water management is essential for successful Makhana cultivation. Ensuring adequate water levels and quality is crucial for maintaining healthy crops and maximizing yields.
• Market Access: Farmers often face challenges in accessing markets and obtaining fair prices for their produce. Improving infrastructure, market linkages, and supply chain efficiency can help address these issues.
• Innovation: There are opportunities for innovation in Makhana processing and packaging technologies. Developing advanced processing methods and packaging solutions can enhance product quality, extend shelf life, and meet consumer demands.

Makhana Market

Despite Bihar’s dominant production, the major wholesale markets for Makhana are located outside the state. Notable wholesale markets include:

• Khari Bowli, New Delhi
• Nayaganj, Kanpur
• Gola Dinanath and Vishweshwarganj, Varanasi

Makhana’s global appeal is growing:

• Growing Demand: Health-conscious consumers worldwide are increasingly recognizing Makhana as a nutritious and versatile food. Its unique texture and health benefits contribute to its rising popularity.
• Export Trends: Indian Makhana is gaining traction in international markets, contributing to export growth and showcasing Indian agricultural products on a global stage.
• Expansion Potential: There is significant potential for further expansion in global markets. The rising interest in plant-based and healthy foods presents opportunities for Makhana to reach new consumers and markets.

Nutritional Profile

Makhana is renowned for its impressive nutritional profile, including calcium, magnesium, iron, and phosphorus, which are crucial for bone health, blood formation, and overall vitality. Makhana offers a wide range of essential nutrients:

• Proteins: With about 9 grams of protein per 100 grams, Makhana supports muscle repair, immune function, and overall health. This protein content is higher compared to many other seeds and nuts, making it a valuable plant-based protein source.
• Carbohydrates: Makhana provides around 76 grams of carbohydrates per 100 grams. These carbohydrates are complex and provide sustained energy without causing rapid spikes in blood sugar levels.
• Fiber: The high fiber content, approximately 7 grams per 100 grams, aids in digestion, promotes satiety, and helps maintain a healthy gut. Fiber also plays a role in regulating blood sugar levels and reducing cholesterol.
• Vitamins: Makhana is rich in B vitamins, such as B1 (Thiamine), B2 (Riboflavin), and B12 (Cobalamin), which are crucial for energy metabolism, cognitive function, and red blood cell formation.
• Minerals: Makhana is a good source of calcium (around 35 mg per 100 grams), magnesium (about 37 mg per 100 grams), and iron (2.4 mg per 100 grams). These minerals are essential for bone health, muscle function, and oxygen transport throughout the body.

The nutrient density of Makhana makes it a superior choice compared to other nuts and seeds like almonds and cashews, especially for those needing a boost in iron and fiber.

Health Benefits

Makhana offers a range of health benefits that contribute to overall well-being:

• Supports Weight Loss: Makhana’s low-calorie and high-fiber content makes it an excellent snack for weight management. The fiber promotes feelings of fullness, helping to control appetite and reduce overall calorie intake.
• Promotes Heart Health: Makhana’s low sodium and cholesterol-free profile helps in maintaining healthy blood pressure levels and reducing the risk of cardiovascular diseases. The antioxidants present in Makhana also support heart health by combating oxidative stress.
• Anti-Aging Properties: Rich in antioxidants like flavonoids and polyphenols, Makhana helps neutralize free radicals and reduce oxidative damage. This contributes to youthful skin and may help prevent premature aging.
• Helps Manage Blood Sugar Levels: With a low glycemic index, Makhana does not cause rapid spikes in blood sugar. It is an ideal snack for individuals with diabetes or those looking to manage their blood sugar levels.
• Improves Digestion: The fiber content in Makhana aids in smooth digestion, preventing constipation and promoting a healthy digestive system.
• Enhances Bone Health: Makhana’s calcium and magnesium content supports bone strength and density, reducing the risk of conditions like osteoporosis.

Traditional Uses

Makhana has a rich culinary tradition in Indian cuisine and is used in various traditional and modern recipes. It has also been valued in the Indian medicinal system, Ayurveda, for its health benefits and healing properties.

Makhana in Ayurveda

In Ayurvedic medicine, Makhana is considered a tonic for the kidneys and urinary system. It is believed to balance Pitta dosha and enhance overall vitality, supporting kidney health and reducing inflammation.

Popular Makhana Recipes

• Makhana Kheer: A traditional Indian dessert made by simmering Makhana with milk, sugar, cardamom, and nuts. This creamy pudding is a popular choice during festivals and special occasions.
• Roasted Makhana Snacks: Makhana is often lightly roasted and seasoned with salt, pepper, or a blend of spices. This crunchy snack is nutritious and can be enjoyed on its own or as a topping for salads and soups.
• Makhana Curry: A savory dish where Makhana is cooked with a mix of vegetables and spices in a rich, flavorful gravy. This dish is often served with rice or bread.
• Makhana During Fasting: Makhana is a common food choice during fasting periods due to its light nature and high nutritional value. It provides energy and sustenance without being too heavy.

Makhana in Your Diet

Makhana is a versatile ingredient that can be incorporated into various meals:

• Roasted Makhana: Enjoy roasted Makhana as a snack. Simply heat it in a pan with a touch of oil and your favorite spices for a crunchy, healthy treat.
• Breakfast Cereals and Salads: Add Makhana to your breakfast cereals or salads for extra texture and nutrition. Its subtle flavor complements a wide range of dishes.
• Soups and Stews: Use Makhana as a thickening agent or texture enhancer in soups and stews. It adds a unique texture and nutritional boost to these dishes.

Creative Recipes:

• Makhana Flour: Grind Makhana into fine flour to use as a baking ingredient or thickening agent in various recipes. Makhana flour can be used in pancakes, muffins, or as a substitute for traditional flours.
• Makhana Yogurt Topping: Sprinkle roasted Makhana over yogurt with fruits or honey for a nutritious and satisfying snack.

History

Archaeobotanical evidence suggests that Euryale ferox was a commonly collected wild food source during the Neolithic period in the Yangtze region of China. Large quantities of seeds have been found at archaeological sites such as Kuahuqiao, Hemudu, and Tianluoshan.

The earliest recorded use of E. ferox dates back 750–790,000 years, with evidence found in Gesher Benot Ya’aqov, Israel. These artifacts from the Acheulean culture highlight the ancient significance of Makhana in human diets.

In conclusion, Makhana is a versatile and nutritious superfood with a rich history and numerous health benefits. By incorporating Makhana into your diet, you support local farmers, promote sustainable agricultural practices, and contribute to a healthier lifestyle. Embrace the diverse ways to enjoy Makhana and join the movement towards a healthier, more sustainable future.

FAQs

As interest in Makhana continues to grow both domestically and internationally, we understand that you might have some questions about this valuable aquatic seed.