NATIONAL MAKHANA BOARD
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The newly established National Makhana Board aims to assist Makhana farmers in Bihar and other parts of India by boosting production, fostering innovation through new technologies, improving post-harvest handling, enhancing value addition, and streamlining processing and marketing. These efforts are expected to make Makhana more accessible in domestic markets, expand its export potential, and help create a strong brand identity.
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Bihar is the leading producer of Makhana, contributing nearly 90% of India’s total output. Cultivation is concentrated in nine districts of northern and eastern Bihar—Darbhanga, Madhubani, Purnea, Katihar, Saharsa, Supaul, Araria, Kishanganj, and Sitamarhi—collectively forming the Mithilanchal region. Of these, Darbhanga, Madhubani, Purnea, and Katihar account for roughly 80% of the state’s production.
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Besides Bihar, smaller-scale cultivation of Makhana is seen in Assam, Manipur, West Bengal, Tripura, and Odisha, and it is also grown in countries such as Nepal, Bangladesh, China, Japan, and Korea
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The creation of the National Makhana Board in Bihar marks a crucial step for farmers engaged in Makhana cultivation. The state government had long urged the Centre to implement policies that would support and promote this sector.
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Even though Bihar contributes nearly 90% of India’s total Makhana production, it has struggled to benefit from the growing national and international demand. Interestingly, the largest exporters of Makhana in the country are Punjab and Assam, with Punjab exporting the crop despite not cultivating it at all.
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This disparity is largely due to Bihar’s underdeveloped food processing industry and weak export infrastructure. The absence of cargo facilities at the state’s airports further restricts direct exports. Additionally, productivity remains low as Makhana cultivation is highly labor-intensive, which raises input costs significantly.
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Another challenge is the slow adoption of high-yield seed varieties such as Swarna Vaidehi and Sabour Makhana-1, developed by agricultural research institutes, which could otherwise boost production efficiency.
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The establishment of the Makhana Board is expected to transform the sector by giving a strong push to production in Bihar and across India, positioning the state prominently on the global Makhana map.
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The Board’s initiatives are likely to include farmer training programs to make them more export-oriented, the development of an ecosystem to attract investments in food processing, and the creation of the necessary export infrastructure
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Makhana, known in English as fox nut, is the dried edible seed of the prickly water lily or gorgon plant (Euryale ferox). This aquatic plant thrives in freshwater ponds across South and East Asia and is easily identified by its purple and white blossoms and its large, spiny, circular leaves, which can grow over a meter wide.
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The edible portion consists of small, round seeds with a black to dark brown outer covering, which has earned Makhana the nickname “Black Diamond.”
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Once processed, these seeds are often roasted or puffed into light snacks called ‘lava.’ Makhana is highly nutritious, offering a rich source of carbohydrates, proteins, and essential minerals. Owing to its health benefits and medicinal properties, it is consumed in multiple forms for dietary, therapeutic, and culinary purposes.
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In 2022, Mithila Makhana received the Geographical Indication (GI) tag, which certifies that the product originates from a specific region and possesses unique qualities or a reputation linked to that area. This GI tag remains valid for 10 years and can be renewed thereafter.
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Climatic Conditions for Cultivation:
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Makhana is an aquatic crop grown mainly in tropical and subtropical climates.
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It is cultivated in stagnant water bodies such as ponds, wetlands, lakes, land depressions, and ditches with water depths of 4–6 feet.
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Ideal growth conditions include a temperature range of 20–35°C, relative humidity between 50–90%, and annual rainfall of 100–250 cm
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On 29th June, Union Home Minister and Minister of Cooperation Amit Shah inaugurated the newly established headquarters of the National Turmeric Board in Nizamabad, Telangana.
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The National Turmeric Board was set up by the Central Government in January this year, with a target of reaching USD 1 billion in turmeric exports by 2030.
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The Board has been tasked with boosting the turmeric sector nationwide, with a special focus on Telangana. It will serve as a nodal body for addressing issues related to turmeric cultivation and trade, coordinate with the Spices Board and other agencies, and support initiatives to strengthen production, processing, and marketing of turmeric.
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India holds the distinction of being the world’s largest producer, consumer, and exporter of turmeric, with major production concentrated in Telangana, Maharashtra, and Meghalaya. The country commands over 62% of the global turmeric trade. In FY 2023–24, India exported 1.62 lakh tonnes of turmeric and turmeric-based products worth USD 226.5 million
- Makhana, also known as fox nut or gorgon nut, is the dried edible seed of the prickly water lily (Euryale ferox), an aquatic plant commonly found in freshwater ponds across South and East Asia.
- The plant is easily identifiable by its large, prickly circular leaves, which can exceed a meter in diameter, and its violet and white flowers. The edible seeds have a blackish-brown outer coating, earning them the nickname “Black Diamond.”
- After processing, the seeds are roasted or popped to make a light snack called ‘lava,’ which is widely consumed.
- Makhana is valued for its nutritional richness, being a good source of carbohydrates, protein, and minerals, and has wide applications in food, healthcare, and traditional medicine.
- Bihar is the leading producer of Makhana, accounting for nearly 90% of India’s production. Cultivation is concentrated in nine districts of the Mithilanchal region, including Darbhanga, Madhubani, Purnea, Katihar, Saharsa, Supaul, Araria, Kishanganj, and Sitamarhi, with the first four contributing almost 80% of the state’s output.
- In addition to Bihar, Makhana is cultivated in smaller quantities in Assam, Manipur, West Bengal, Tripura, and Odisha, as well as in countries like Nepal, Bangladesh, China, Japan, and Korea.
- Recognizing its unique regional identity, Mithila Makhana was granted a Geographical Indication (GI) tag in 2022, which is valid for ten years and can be renewed.
- Makhana is typically grown in tropical and subtropical climates and thrives in stagnant water bodies such as ponds, wetlands, ditches, and lakes with water depths of about 4–6 feet.
- The ideal temperature range for cultivation is 20–35°C, with relative humidity between 50–90% and annual rainfall ranging from 100 to 250 cm. Despite being the largest producer, Bihar has faced several challenges in leveraging its dominant position in the global Makhana market.
- The state lacks a robust food processing industry and export infrastructure, as none of its airports have cargo facilities.
- Cultivation remains highly labor-intensive, resulting in high input costs, and farmers have been slow to adopt high-yield varieties such as Swarna Vaidehi and Sabour Makhana-1 developed by agricultural research institutions
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For Prelims: Makhana, Makhana Board, Geographical Indication (GI) tag
For Mains: GS II - Governance
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