Makhana Goes Mainstream—India’s Crunchy Treasure Hits Superfood Status

Image Source: Bizom

Once a quiet bite food with roots in the ponds of Bihar, now it's making waves as a superfood on international shelves all due to a combination of age-old farming, cutting-edge technology, and policy support. While India makes 99% of its mobile phones, now it's Makhana's turn to be in the limelight as the next big export blockbuster tale.

1. From Regional Speciality to Global Demand

Production of the crop, predominantly grown in Bihar, contributes to 85% of India's total Makhana production. The crop is now being gradually acknowledged for its nutrient value—rich in protein, fiber, magnesium, and low calorie.
The Geographical Indication (GI) tag on Mithila Makhana has promoted its brand status, opening the gates to global markets.
In 2024, India had exported 15,350 tonnes of Makhana valued at $32.31 million, with the top exporters being the US, UK, UAE, Nepal, and Bangladesh.

2. Cultivation & Processing Innovation

Traditionally grown in ponds, Makhana cultivation is intensive, although cultivation through the field is being researched to make it more efficient and productive.
The government is also addressing mechanization and seed research, including thornless varieties of Makhana, to ease the load on farmers.

3. Policy Push & Market Potential

The Indian government is establishing a Makhana Board for branding, packaging, and farmer welfare with Union Agriculture Minister Shivraj Singh Chouhan giving his assurance of full cooperation.
The domestic market consumed 39,600 metric tons in the year 2024 and had enough space for export expansion without touching domestic supply.
The Indian Makhana industry at ₹780 crore in 2023 is likely to reach ₹1,890 crore by 2032 at a CAGR of 9.7%.

4. The Road Ahead

As international demand for gluten-free, plant-based snacks rises, Makhana is poised to be a leading Indian export.
Experts say, if support to farmers, R&D, and infrastructure are made available, Makhana can follow in the footsteps of Basmati rice or Darjeeling tea in the world.

Sources: Down to Earth, APEDA Report, The Hindu