Fox nuts — Makhana in Hindi, Euryale ferox in Latin — have been cultivated in the wetlands of Bihar for centuries. They were a religious offering, a festival snack, a monastery staple. They are now a $400M global health-food market growing at 14% annually.
Three converging trends drove the Makhana moment: the plant-based protein movement, the gluten-free mainstream, and the premium snack category's explosive growth in the US, UK, Germany, and Australia.
Makhana checks every box: 9.7g of protein per 100g, 0.1g of fat, zero gluten, low glycaemic index, and a naturally mild flavour that takes seasoning beautifully. It outperforms popcorn on almost every nutritional metric while carrying a heritage story that resonates with conscious consumers.
India grows over 85% of the world's Makhana, almost entirely in the Mithila region of North Bihar. The cultivation process is uniquely labour-intensive: seeds are harvested from prickly aquatic plants by hand, then roasted in iron pans and hand-popped — a skill that takes years to master.
The artisanal nature of production means supply is constrained, quality varies by producer, and the premium for well-processed, consistently-sized nuts is significant.
We work directly with five producer cooperatives in Darbhanga and Madhubani districts. Our supply team is on the ground during peak season (October–December) to oversee grading, moisture testing, and packaging.
We supply: plain (whole, sizes Suta/Lawa/Samanya), pre-roasted, flavoured (multiple seasoning options), and as Makhana flour for industrial bakers.