Foxnut, commonly known as Makhana, is an important aquatic flowering crop with botanical name Euryale ferox (prickly water lily).
It is a plant of tropical and subtropical climate.
It is also referred to as the 'Black Diamond' due to its dark outer layer.
It is grown in stagnant perennial water bodies like ponds, land depressions, oxbow lakes, swamps and ditches with water depths of 4-6 feet.
Makhana is now being recognized as a super food.
Preferred Climatic conditions
- Temperature: 200C to 350 C
- Relative humidity: 50% to 90%
- Annual rainfall: 100 cm to 250 cm
- Soil: Smooth loamy soil
Makhana plant is considered as native of South-East Asia and China.
Major Producing Regions
- Bihar in India is the leading state accounting for ~90% of India's makhana production.
- Other states: West Bengal, Manipur, Tripura, Assam, Jammu & Kashmir, Odisha, Rajasthan, Madhya Pradesh & Uttar Pradesh but commercially produced in few states only.

Domestic:
International: Makhana is also grown in Nepal, Bangladesh, China, Japan, Russia and Korea.

Challenges in Makhana Cultivation

Other initiatives taken to promote Makhana Cultivation

National Research Centre for Makhana, Darbhanga: Established under the Indian Councuil Agricultural Research in 2001.
National Institute of Food Technology: Provides a strong fillip to makhana processing activities.
One District One Product (ODOP): Makhana recognize under ODOP for the districts of Darbhanga and Muzaffarpur from Bihar.
GI Tag: In 2022, 'Mithila Makhana' was conferred a GI tag.

Low productivity: Traditional farming methods result in lower yields, with farmers achieving only 1.7–1.9 tonnes per hectare compared to the potential 3–3.5 tonnes per hectare using modern techniques.
Lack of processing infrastructure: Due to inadequate food processing units, raw makhana is often sold at lower prices to companies outside Bihar, reducing local farmers' earnings.
Export barriers: Strict global quality standards like food safety and hygiene certifications have limited exports, with only 2 percent of Bihar's makhana meeting international requirements.
Market inefficiencies: The absence of an organized marketing chain means farmers often receive lower prices due to the dominance of intermediaries.
Limited awareness among farmers: Many makhana farmers lack awareness about government schemes, financial incentives, and modern agricultural practices.
Others: Proper weed management in water bodies, better quality equipment and related accessories, better cold storage facilities etc.

Conclusion

The establishment of the Makhana Board marks a significant step towards the organized promotion, research, and commercialization of makhana cultivation in India. By addressing challenges like traditional farming inefficiencies, post-harvest losses, and limited global reach, the board can play a pivotal role in making makhana a globally competitive superfood. Sustainable cultivation practices, coupled with government initiatives, will not only boost rural livelihoods but also position makhana as a key player in India's agri-export sector.