Makhana, commonly known as Foxnut, is a remarkable aquatic crop with extensive agricultural and economic significance, particularly in regions such as Bihar and West Bengal in India.

Its scientific name, Euryale ferox Salisb, is recognizable by its hard black seed coat and round shape ranging from 5 mm to 15 mm in diameter, Makhana is locally referred to as Foxnut, Gorgon nut, and Makhana in India.

Thriving in stagnant water bodies like ponds, swamps, oxbow lakes, and ditches, Makhana requires specific environmental conditions for optimal growth, including a temperature range of 20°C to 35°C, relative humidity between 50% to 90%, and an annual rainfall ranging from 100 cm to 250 cm. These conditions make it well-suited for tropical and subtropical climates.

Although native to South-East Asia and China, Makhana has been introduced to various parts of the world. However, its primary commercial cultivation remains concentrated in India and China.

In India, Bihar stands as the leading state in both Makhana production and processing. Key Makhana-producing districts in Bihar include Darbhanga, Madhubani, Sitamarhi, Saharsa, Supaul, Araria, Purnea, Kishanganj, and Katihar. West Bengal also contributes significantly, specifically in the districts of Malda and Uttar Dinajpur.

Makhana is not just a crop; it serves as a crucial aquatic cash crop in India. Bihar, in particular, accounts for more than 80% of the total Makhana production in the country, generating substantial economic revenue.

Furthermore, the establishment of research centers, such as the one in Darbhanga district under the control of ICAR Research Complex of Eastern Region, highlights the ongoing efforts to explore Makhana’s full potential.

However, the Makhana sector holds immense promise for value addition, product development, and innovation. Unlocking this potential has the capacity not only to improve the livelihoods of millions of fishermen but also to significantly enhance the economic well-being of the state. This unexplored wonder crop, Makhana, stands as a beacon of opportunity, promising prosperity and recognition to the regions cultivating it.

Gorgon nut or Fox nut, commonly referred to as Makhana, is primarily cultivated in the states of Bihar, West Bengal, and Assam. Among these states, Bihar stands out as the leading producer, contributing to more than 85% of India’s total Makhana production. Key districts in Bihar involved in Makhana cultivation include Madhubani, Darbhanga, Sitamarhi, Saharsa, Katihar, Purnia, Supaul, Kishanganj, and Araria.

The process of cultivating and processing Makhana is laborious and intricate, involving manual tasks such as seed collection, drying, roasting, popping, storage, and grading. According to estimates from the National Research Center for Makhana in Darbhanga (ICAR), the total cultivated area for Makhana in India spans approximately 15,000 hectares. This cultivation yields around 120,000 metric tons of Makhana seeds, which, after processing, results in 40,000 metric tons of popped Makhana. At the farmer’s level, the estimated production value is around Rs. 250 crore, generating a revenue of Rs. 550 crore at the trader’s level.

Despite Bihar’s significant production, the major wholesale markets for Makhana are located in places like Khari Bowli (New Delhi), Nayaganj (Kanpur), Gola Dinanath, and Vishweshwarganj (Varanasi). Makhana is also exported to countries such as the USA and the Middle East. Traditionally, districts like Darbhanga, Madhubani, and Purnia have been the primary production hubs for Makhana. However, in recent years, there has been a shift in prominence with districts like Katihar and Purnia emerging as essential centers for Makhana production and trade.

In Darbhanga city, Gullobara Bazar serves as a major trading center, where approximately 2000 metric tons of Makhana are traded annually. Madhubani town is another significant trading hub in the state, with around 3500 metric tons of Makhana traded each year. Similarly, Katihar sees an annual trade of approximately 3000 metric tons, and Purnia trades about 3500 metric tons of Makhana. Within Katihar, Katihar town and Kada Gola are pivotal markets, while in Purnia, markets like Harda, Sapni, Khushkibagh, Belauri, and Gulabbagh play essential roles in the Makhana trade

Makhana, also known as fox nut or prickly lily, thrives in the Indian state of Bihar. This nutritious powerhouse belongs to the Nymphaeaceae family, characterized by its floating leaves and emergent macrophyte nature. What makes phool makhana special is its widespread organic cultivation in various Indian states and pockets globally. The beauty of this organic food lies in its pesticide-free, fertilizer-free cultivation and harvesting methods, making it a healthy choice for many.

Makhana, also called fox nut in English and scientifically known as Euryale ferox, is a sought-after aquatic crop. It belongs to the Nymphaeaceae family and is prized for its nutritional value. Unlike grains, it’s not a cereal but is incredibly popular. India is the primary producer, contributing to 70-80% of the global output. While it’s also grown in countries such as Japan, Korea, China, Bangladesh, and Russia, India remains the main source of this unique and healthy crop.

NUTRITIONAL BENEFITS

Makhana, also known as Fox Nut, is a hydrophytic plant utilized both as a medicinal herb and a food source, displaying significant potential in the fields of medicine, nutrition, and economy. This seed is derived from a cash aquatic crop and has been widely used in China for its nutritional and medicinal properties. Popped Makhana, a common dry fruit, is popular due to its low fat content and high levels of carbohydrates, proteins, and minerals, making it a nutritious and healthy option with a protein content ranging from 10% to 12%.

Compared to other dry fruits such as almonds, walnuts, cashews, and coconuts, Makhana stands out with its higher sugar content, protein content, ascorbic acid, and phenol. The kernel of Makhana contains sixteen types of amino acids, making it a rich source of essential amino acids. Both raw and fried Makhana are abundant in these essential amino acids.

The essential amino acid index (EAAI) and chemical score (CS) of Makhana are comparable to those of fish, indicating its high protein quality. The EAAI values for raw and popped Makhana are 93% and 89%, respectively, surpassing those of rice (83%), wheat (65%), Bengal gram (81.5%), cow’s milk (88.8%), fish (89.2%), and mutton (87.24%). While Makhana protein content (10-14%) is lower than that of cereals, its nutritional superiority is evident due to its high EAAI and CS values, making it a valuable dietary option in both plant-based and animal-based diets.

MEDICINAL BENEFITS OF MAKHANA

Anti-ageing Properties: Makhana seeds are hailed for their natural anti-ageing properties. In a world flooded with chemical-laden products, Makhana provides a natural solution for youthful and supple skin, making it a popular choice among those seeking to retain their youthful appearance.

Source of Plant-Based Protein: Makhana is a rich source of plant-based protein. Its combination with milk is often consumed by individuals aiming to increase muscle mass. Ayurveda recommends incorporating Makhana and other dry fruits into the morning routine to boost energy levels and kickstart the day. Protein intake from Makhana not only aids in building a strong body but also supports weight loss efforts.

Low Glycemic Index: Makhana has a low Glycemic Index (GI), indicating that it releases glucose into the bloodstream gradually. This slow release of energy makes it beneficial for people with diabetes, as it helps in maintaining stable blood sugar levels throughout the day. Low GI foods are recommended for individuals managing their sugar levels, and Makhana serves as an excellent option in this regard.

Managing Heart Diseases: Makhana seeds contain abundant magnesium, acting as a channel blocker and improving blood and oxygen flow to the heart. Incorporating Makhana into the diet, either on an empty stomach or as roasted snacks, has been proven to assist in maintaining ideal weight and promoting healthier eating habits.

Aiding in Weight Loss: Makhana is high in fiber and has a low glycemic index. This combination leads to a gradual release of blood sugar and provides sustained energy, making individuals feel fuller for longer periods. This feeling of fullness reduces unnecessary snacking, aiding in natural weight loss when combined with exercise and a disciplined lifestyle.

Use in Alternative Medicine: In traditional Chinese medicine, Makhana seeds, also known as Gorgon nuts, are valued for their ability to strengthen the kidneys and spleen. They are also utilized in creating medicines for managing sexual disorders like erectile dysfunction and conditions such as arthritis. Additionally, Makhana seeds possess antioxidant properties, aiding in digestion and rejuvenating the respiratory system.

Curing Sleeping Disorders: Makhana seeds, when consumed with milk, can help induce sleep. In a world where insomnia and lack of sleep are prevalent due to various lifestyle factors and stress, Makhana offers a natural remedy to promote better sleep.

Managing Diabetes: Makhana seeds play a role in diabetes management due to their low glycemic index and protein content. These factors help regulate blood sugar levels, making Makhana a suitable dietary choice for individuals dealing with diabetes.

Improving Sexual Health: Regular consumption of Makhana seeds has been linked to improvements in sexual health. It enhances sperm quality in males and increases fertility in females, contributing to overall reproductive health.

Managing Blood Pressure: Makhana seeds contain high amounts of potassium and low levels of sodium, making them beneficial for regulating blood pressure. Combined with regular physical activity, Makhana consumption helps in maintaining optimal blood pressure levels, particularly in individuals dealing with hypertension.

Makhana farming involves several stages and techniques to ensure optimal growth and yield. Here’s an expanded look into the process:

Makhana Farming Techniques:

1. Seed Selection and Preparation:

• Makhana seeds are collected from mature plants and prepared for sowing. High-quality seeds are selected to ensure better germination and healthy plant growth.

1. Land Preparation:

• The land selected for Makhana cultivation should be well-prepared and leveled to facilitate proper water management.
• Traditional Makhana cultivation involves the use of shallow ponds or wetlands, ensuring that the water level remains consistent throughout the growing season.

1. Sowing:

• Makhana seeds are sown directly into the prepared fields or ponds during the appropriate planting season, typically in the spring.
• Seeds are evenly distributed across the planting area to ensure uniform growth and spacing.

1. Water Management:

• Makhana plants require stagnant or slow-moving water for optimal growth. Proper water management is essential to maintain the water level and quality throughout the cultivation period.
• Farmers monitor water levels closely, ensuring that the plants have sufficient water without being submerged.

1. Nutrient Management:

• Organic fertilizers may be used sparingly to supplement the nutrient requirements of Makhana plants. However, excessive use of fertilizers can lead to water pollution and ecosystem imbalance in aquatic environments.

1. Weed and Pest Management:

• Manual weeding is often practiced to control weed growth and competition with Makhana plants.
• Integrated pest management strategies may be employed to control pests and diseases that affect Makhana cultivation, reducing the reliance on chemical pesticides.

1. Harvesting:

• Makhana plants typically mature within 3-4 months after sowing, depending on environmental conditions and variety.
• Harvesting involves carefully collecting mature Makhana pods from the water surface. Pods are then sun-dried to facilitate seed extraction.

1. Seed Extraction and Processing:

• Once dried, Makhana pods are cracked open to extract the seeds, which are then cleaned and sorted.
• Some farmers may roast the seeds to enhance flavor and increase shelf life, while others prefer to sell them raw or unprocessed.

Innovations in Makhana Farming:

1. Improved Varieties:

• Agricultural research institutions like the ICAR Research Complex for the Eastern Region are developing high-yielding Makhana varieties with enhanced disease resistance and productivity.

1. Water Management Techniques:

• Innovative water management techniques, such as the use of water-saving technologies and efficient irrigation methods, help optimize water usage and reduce environmental impact.

1. Organic Cultivation Practices:

• With increasing consumer demand for organic produce, many farmers are adopting organic farming practices for Makhana cultivation, avoiding synthetic chemicals and promoting sustainable agriculture.

1. Value Addition and Processing:

• Farmers are exploring value addition opportunities by processing Makhana into various products like popped snacks, breakfast cereals, and flour. Value-added products not only cater to diverse consumer preferences but also increase the marketability of Makhana.

1. Market Diversification:

• Efforts are underway to explore new domestic and international markets for Makhana products, expanding the scope of Makhana farming beyond traditional consumption patterns.

Overall, Makhana farming continues to evolve with advancements in agricultural technology, sustainable practices, and market dynamics, offering promising opportunities for farmers and stakeholders in the Makhana industry.