𝗠𝗮𝗸𝗵𝗮𝗻𝗮: 𝗧𝗵𝗲 “𝗦𝘂𝗽𝗲𝗿𝗳𝗼𝗼𝗱” 𝗪𝗶𝘁𝗵 𝗮 𝟳𝟬𝟬% 𝗣𝗿𝗶𝗰𝗲 𝗦𝘂𝗿𝗴𝗲

Everyone calls Makhana a superfood, but it’s the supply chain that makes it super expensive.

#Bihar alone produces 90% of the world’s makhana, and every single step still happens in muddy ponds, done entirely by hand.

Here’s why your small packet costs so much

𝗧𝗵𝗲 𝗛𝗮𝗿𝘃𝗲𝘀𝘁

→ Workers dive deep into ponds to collect seeds from the bottom

→ Seeds are cleaned using bamboo tools

→ Everything is sun-dried for days to get the right moisture

𝗧𝗵𝗲 𝗣𝗿𝗼𝗰𝗲𝘀𝘀𝗶𝗻𝗴

→ Seeds are sorted into 7–18 grades by size

→ Each seed is roasted individually on clay ovens

→ Only 35% of raw seeds become the final makhana you eat

A decade ago, makhana sold for ₹120/kg.

Today? ₹1,200–₹1,700/kg, a 700% jump.

Meanwhile, 100g packs sell online for ₹180, and delivery apps ship them in minutes, masking months of manual labour.

Behind every crunchy bite lies a centuries-old process no machine can replicate.

• 70% stays in India, 30% goes global, and demand keeps rising.

• The process hasn’t evolved, but the market has exploded.

This is what happens when ancient craftsmanship meets modern appetite: the price of progress is still paid by hand.