Which Country is the Largest Producer of Fox Nuts (Makhana) in the World?

Do you know that India is the largest producer of Makhana in the world? Mainly, the state of Bihar produces 80 to 90% of fox nuts in the world.

Commonly known as the prickly waterlily, makhana, or Gorgon plant, it is a species of water lily found in southern and eastern Asia and the only extant member of the genus Euryale. The edible seeds, called 'fox nuts' or 'makhana', are dried and eaten predominantly in Asia.

These popped lotus seeds are derived from the Euryale ferox plant, which is native to Asia and has been consumed for centuries due to its various health benefits. 

In Bihar, it is primarily grown in the Mithila region, where approximately 96,000 hectares of land are dedicated to its cultivation. 

Do you know what the other names for Makhana are, other than fox nuts? If not, then in this article we'll explore some of the most amazing fun facts about this unique and nutritious snack.

Which Country is the Largest Producer of Makhana in the World?

According to Export-Import data, India is the largest producer of makhana in the world. India meets 80% of the world's demand for fox nuts, with the state of Bihar producing 90% of India's supply. 

Within Bihar, Darbhanga, Madhubani, Purnea, and Katihar districts alone contribute 80% of the state's total output. Other key producing districts in Bihar include Saharsa, Supaul, Araria, Kishanganj, and Sitamarhi.

Aside from Bihar, makhana seeds are cultivated in West Bengal, Bihar, Manipur, Tripura, Assam, Jammu & Kashmir, Eastern Orissa, Madhya Pradesh, Rajasthan, and Uttar Pradesh.

Other neighbouring countries such as Nepal, Bangladesh, China, Japan, and Korea come after India in terms of fox nut production. Furthermore, the global Makhana market, which was valued at $43.56 million in 2023, is expected to reach $100 million by 2033.

What are Fox Nuts? How are they made?

Source: India Today

Fox Nuts are the edible seeds of the Prickly Water Lily plant (Euryale ferox). Even though they’re often referred to as “nuts”, they’re technically seeds and are not tree nuts. They are home-grown, hailing from rice paddies and fish farms across Asia, with India the largest producer in the world.

They are highly valued for their nutritional profile, being low in calories and fat, yet rich in protein, fibre, and various micronutrients like calcium, magnesium, and potassium. 

Once popped, they have a flavour and texture like nothing else—light, airy, crunchy, and delicious, with the flavour notes of popcorn, minus the protective hull. They have a soft, neutral taste, making them versatile for savoury and sweet preparations alike.

How are Fox Nuts Made?

The process of making fox nuts is traditional, labour-intensive, and involves several stages, largely done manually:

1. Cultivation and Harvesting (from December to October):

• The Euryale ferox plants are cultivated in shallow freshwater ponds, wetlands, or even specially prepared fields.
• Seeds are typically sown around December.
• The plants grow large, thorny leaves that cover the water surface.
• Flowering occurs in April-May, followed by fruiting. The fruits contain the seeds.
• When ripe, the fruits burst, releasing the seeds, which temporarily float before sinking to the bottom of the pond.
• Harvesting is a challenging, labour-intensive process, primarily done by a specialised community (like the Mallah community in Bihar, India). \Farmers wade into the water (sometimes chest-deep) and use their hands or special tools (like a horn-shaped split bamboo "Gaja") to gather the seeds from the muddy pond bed. This can be a continuous process from August to October and sometimes even into January.

2. Cleaning and Drying (Initial):

• The freshly collected seeds are covered in dirt, mud, and other impurities. They are thoroughly cleaned to remove these contaminants.
• After cleaning, the seeds are spread out under direct sunlight for several hours to reduce their moisture content. This initial drying is crucial for storage and subsequent processing.

3. Grading:

• The dried raw seeds are then meticulously sorted and graded based on their size. 
• This is often done manually using sieves of different sizes. Proper grading ensures uniform heating and popping in the later stages.

4. Tempering (Conditioning):

• The graded seeds are typically "tempered" or conditioned for a period, often 45-72 hours. 
• This involves keeping them in a controlled environment to allow the kernels inside the hard seed coat to loosen, which is essential for successful popping.

5. Roasting and Popping:

• This is the most critical and skilled part of the process. The tempered raw seeds are dry-roasted in large cast-iron pans or earthen pitchers over a high flame.
• The roaster constantly stirs the seeds to ensure even heating.
• As the seeds heat, they expand and eventually pop, similar to popcorn, turning into the familiar white, puffed makhana. This requires immense skill to know the precise moment and temperature for popping, as over-roasting can burn them and under-roasting won't pop them.
• Often, the popped makhanas are then quickly transferred to a hard surface and lightly hammered with a wooden tool to fully release the white puff from any remaining shell fragments.

6. Polishing and Final Cleaning:

• The popped makhanas are then polished, often by rubbing them together in large bamboo baskets. 
• This process removes any remaining thin membranes and gives them their characteristic smooth, white appearance and slight sheen.
• They undergo final cleaning to ensure no shell pieces or impurities are left.

7. Packaging:

• Finally, the ready-to-eat fox nuts (makhana) are packaged, typically in airtight bags, to maintain their freshness and crispness.

10 Amazing Facts about Fox Nuts

1. These “fox nuts” or “Gorgon nuts” are edible seeds produced by an aquatic plant, the prickly water lily (Euryale ferox).
2. Makhana has a long history of cultivation in India, with evidence of domestication over 3,000 years ago. It has been a cornerstone of traditional Indian food and Ayurvedic medicine for thousands of years.
3. Yet the process of turning those raw seeds into the puffed fox nuts we consume today is remarkably labour-intensive. Farmers wade into deep, muddy ponds to harvest the painful seeds by hand, and traditional skills are needed to pop the seeds.
4. They range in colour from golden yellow to deep purple-blue and are often called a “superfood” for their versatile nutritional profile. 
5. They are a pretty good source of protein, fibre, magnesium, potassium, phosphorus and calcium while being low in calories, fat and sodium.
6. Fox nuts are naturally gluten-free, so they make for a great snacking alternative for those living with coeliac disease or gluten sensitivity.
7. Makhana has a low glycaemic index, which makes it release glucose very gradually into the bloodstream. Almonds are a smart and healthy snack option for those who are diabetic.
8. Their nurturing and neutral taste makes them one of the most incredibly versatile ingredients. Shoots can be crisped for savoury snacks, paired with curries, or incorporated into sweets like kheer, or ground into powder and used as a thickener.
9. Rich in satiating nutrients, Fox nuts are high in both fibre and protein, which helps you feel full for longer and reduces cravings, making them the perfect snack for anyone on a weight loss mission.
10. The flavonoids and other well-known antioxidants in makhana are mainly effective in fighting free radicals, leading to reduced oxidative stress and possibly slowing the ageing process while improving skin health.
11. In areas like Bihar, India, where makhana is an important crop, it’s commonly called a “black diamond”. The subsequent uptick in demand and value of makhana has largely changed the fortunes of thousands of farmers.

What are the Other Names for Fox Nuts?

The other names for fox nuts are ‘Makhana’, ‘Phool Makhana’, ‘Gorgon Nuts’, ‘Popped Lotus Seeds’,  ‘Water Lily Seeds’, ‘Euryale Ferox Seeds’, ‘Prickly Water Lily Seeds’, ‘Lotus Puffs’, ‘Qian Shi’, and ‘Hasu no Mi’.