Makhana cultivation takes place mostly in Bihar which is the largest producer of Makhana with 90 percent of overall production across the world. A single plant can produce up to 80-100 makhana seeds.
The foxnut ,the prickly waterlily ,the gorgon nut ,Euryale ferox, also known as the famous makhana is a perennial plant of the Nymphaeaceae family.It is mainly grown in stagnant water such as ponds,swamps, and wetlands in tropical climatic conditions. A single plant of makhana can yield 80-100 makhana seed.In India Makhana cultivation is mainly practice in the state of West Bengal, Bihar, Madhya Pradesh, Uttar Pradesh, Rajasthan ,Assam and Tripura. Among these state Bihar is the world’s largest and greatest producer of Makhana , accounting for 90% of Global production.
Climate Condition for Makhana Cultivation
Makhana require conducive range of temperature between 20 to 35 degree Celsius for the proper development and growth and humidity of 50% -90% and annual rainfall of 100-250 cm. The plant flourish well in stagnant water with0.2-2 meter depth, with thick rhizomatous stem, deeply rooted in cluster form in sediment.It’s also known as ‘Black diamond’ due to its multipurpose role as in medicine, healthcare, nutrition etc.
Steps to follow —How to Cultivate Makhana
- It requires ponds or swampy wetlands in a large area where water gets stagnated for proper growth for a longer period of time.
- The pond depth can range from 4-6 feet and must have stagnant water in it.
- Even makhana seedlings can be treated like other nursery plants and placed on the water field between the months of February and April.
- Harvesting the makhana is one of the most difficult tasks for the farmer because it requires extensive labor for the gathering of seeds from the mud and bottom of the pond.
- After that seeds are taken to dried under full sunlight exposure for the evaporating the moisture present in it , which releases upto 31% of moisture and that can be stored maximum days upto 20-24 days.
- After this seeds are divided into different types of grades on the basis of different types of sizes by the use of a sieves machine, which is mainly carried out manually in the traditional method.
- Seeds are roasted in the earthen or cast iron pan at the temperature of 250-300 degrees Celcius.
- The cooked makhana seeds are stored for 3-4 days in a dry location. Then after the interior edible parts of makhana is separated from the exterior parts.
- Further seeds are beaten by the wooden hammer to separate and extract the kernel from the hard coating after being placed on the ground. Then after Makhana is rubbed on the bamboo basket to give it whiteness and crispiness to it.