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Table of Contents

Introduction: Why Makhana is the Superfood of the Century
What is Makhana? Types and Varieties
Grasping Makhana Price & Market Trends
Makhana Seeds: The base for quality
From Raw to Roasted: Processing Phool Makhana
Flavoured Makhana & Value-Added Products
Makhana Business Opportunity: Farmley Makhana & Beyond
How to Sell Makhana Online Successfully
Export Potential: Mithilanchal Makhana & Rajbhog Makhana
Tips for Entrepreneurs & Makhana Start-ups
The Conclusion: Why Makhana is a Lot More Than a Snacking Food
Frequently Asked Questions About Makhana Business & Consumption
How to Reach Us

1. Introduction: Why Makhana is the Superfood of the Century

Makhana is, in fact, more than a crunchy snack-it's a superfood that abounds in proteins, fibre, antioxidants, and necessary minerals. People are now moving away from fried and processed foods, seeking healthier options for snacking. From mom makhana for kids' snacks to masaledar makhana for adults craving flavours, this humble lotus seed is making waves globally.

In other words, all the questions-why are snacks costly, or why is this makhana tasting different-all these are related to the factor of quality, grading, and processing. It may be costlier if of high quality, but the taste, crunch, and nutrition compensation make it every rupee worth it. The price of makhana varies based on its type, region, and system of processing.

For businesses, it is a godsend. With platforms such as Biz Trade Mart-which connects sellers to buyers around the world, entrepreneurs can now sell roasted makhana or flavoured makhana, or even raw makhana, to both domestic and foreign markets with so much ease.

2. What is Makhana? Types and Varieties

Makhana is derived from the fruits of aquatic plants. It is mainly produced in the state of Bihar in India. These seeds of lotus are picked up from wetlands and ponds. They have been categorised into grades depending on the size and quality: raw makhana, farmley makhana, tal makhana, rajbhog makhana, and phull makhana.

Raw Makhana: These are unprocessed seeds that can be used for cooking kheer, curries, or other traditional dishes.
Makhana roasted: These are the popped seeds that get roasted either with or without oil. This is considered one of the healthiest snacks.
Flavoured Makhana: These are roasted makhana coated with spices, cheese, herbs, or sweet coatings like chocolate.
Varieties: Mithilanchal makhana is the best variety and recommended for export. Rajbhog makhana is big, white, and round; this variety is ideal to be gifted or used for gourmet purposes.

Variety is also exhibited in size since Makhana is measured in millimetres. The seeds less than 15 mm are used for cooking, whereas 18–21 mm and above are usually a premium grade. Extra-large seeds over 21 mm are export-ready.

Understanding Makhana Quality: Grades and Suta Sizes

1. What is “Suta” in Makhana?

Suta = Size classification of makhana, based on:

Diameter
Puff quality
Uniformity
Visual appeal

👉 Lower suta number = Bigger size = Higher quality = Higher price

2. Makhana Suta Size Classification (Most Accepted)

a) Suta

Size: Very small
Diameter: ~12–14 mm
Usage: Grinding (makhana flour), Powdered snacks, Cheap namkeen
Market Demand: Low
Price: Lowest

b) 5 Suta

Size: Small
Diameter: ~14–16 mm
Usage: Budget snacks, Institutional buyers
Market Demand: Medium
Price: Low

c) 6 Suta

Size: Medium
Diameter: ~16–18 mm
Usage: Retail packs, Roasted makhana
Market Demand: High
Price: Medium

d) 7 Suta

Size: Medium–Large
Diameter: ~18–20 mm
Usage: Premium retail packs, Branded snacks
Market Demand: Very High
Price: High

e) 8 Suta

Size: Large
Diameter: ~20–22 mm
Usage: Premium gifting packs, Export quality
Market Demand: High
Price: Premium

f) 9 Suta

Size: Extra Large
Diameter: ~22–24 mm
Usage: Luxury brands, Corporate gifting, Export (US, EU, Middle East)
Market Demand: Limited but elite
Price: Very High

g) 10 Suta (Rare)

Size: Jumbo
Diameter: 24 mm+
Usage: Showcase quality, Top export lots
Market Availability: Very rare
Price: Highest

3. Makhana Grades (Quality Grading)

Suta is size, grade is overall quality.

Grade A (Premium)

Uniform white colour
Fully puffed
No black spots
Low moisture
No broken pieces
Mostly 7–9 Suta

Grade B (Standard)

Slight colour variation
Minor spots allowed
Mostly puffed
Mix of sizes (6–7 Suta)

Grade C (Commercial)

Uneven puffing
More spots
Mixed sizes
Used for grinding & bulk snacks

Hopefully, our readers have a sound education as well as the inner intelligence that can guide them to discern right from wrong based on their instincts, allowing them to make better choices in their own lives.

3. Makhana Price & Market Trends Understanding

Prices of makhana are based on many factors: type, size, season, and quality. For example:

Small tal makhana or raw seeds can be used at cheaper rates and for daily purposes.
The premium phool makhana or rajbhog makhana varieties are therefore costlier because their size, taste, and appearance are superior.
Roasted makhana or flavoured makhana involves extra costs due to processing, seasoning, and packaging.

India produces more than 90% of the world’s total makhana, largely in the Mithilanchal and Purnia regions of Bihar. The demand for this crop is growing rapidly on the international platform, with increasing exports to the USA, UAE, Europe, and Southeast Asia. With health-aware consumers, makhana food is gaining momentum as a go-to snack alternative.

4. Makhana Seeds: The Root of Quality

Quality begins with the seeds of the makhana. Top-quality seeds are ivory white, big in size, and of uniform size. These seeds are dried with great care to retain their size. High-quality seeds are called lawa, middle-level ones are rasgulla, and low-quality ones are murra.

Farmers pay close attention to:

Size: Larger seeds generally tend to provide a better texture upon popping.
Appearance: Bright white colour indicates proper processing.
Uniformity: The consistent size ensures even roasting and quality in packaging.

These are the seeds that form the very base of all products of makhana, from plain roasted snacks to flavoured makhana, masaledar makhana, or even lotus nuts for gifting.

5. Processing raw to Roasted phool makhana

Processing transforms the raw seeds into crunchy snacks. The steps involved in this process are:

Drying: Through sun drying or mechanical drying, seeds are subjected to the removal of moisture.
Roasting: The seeds are roasted in pans or machines to soften the shells.
Popping: The seeds are expanded to fluffy white using a wooden mallet or automated popping machines.
Sorting and Grading: After popping, seeds are sorted by size and quality.
Flavouring (Optional): One can add spices, herbs, chocolate, or cheese.
Packaging: In airtight pouches for freshness for an extended period.

This process ensures nutritional value in makhana dry fruit and full makhana while appealing to the customers.

6. Flavoured Makhana & Value-Added Products

There is a lot of flavour innovation happening in the makhana business. Consumers are buying not just plain roasted seeds but flavoured makhana. Popular variants include:

Masaledar Makhana: Classic spices of India integrated for a bold taste.
Cheese & Herbs: Mild, savoury, and aromatic.
Chocolate or Sweet Coatings: For dessert lovers.
Peri-Peri & Tangy Tomato: Snacking excitement for millennials.

These value-added products can fetch a better price and can attract online buyers, especially through marketplaces like Biz Trade Mart.

7. Makhana Business Opportunity: Farmley Makhana & Beyond

Makhana business is booming as demand is increasing globally. Entrepreneurs can initiate the following:

Processing Units: Roast, flavour, or package raw seeds into makhana.
Export Ventures: The high-quality makhana, especially mithilanchal makhana, is gaining demand abroad.
Retail & Online Sales: Roasted Makhana/Flavoured Makhana or Raw Makhana sold through online selling websites like Biz Trade Mart.

The investment is moderate, starting at ₹5–10 lakh for a small processing unit. With proper branding and marketing, ROI can happen within 6–12 months.

8. How to Sell Makhana Online with Success

Digital marketplaces bring convenience in selling makhana at your fingertips. Some of the online marketplaces, like Biz Trade Mart, are offering the following services:

Global Listing: Reach out to buyers all over the world.
AI Suggestions: Smartly promote the products based on search trends.
Real-Time Chat: The possibility of direct communication with the buyer.

Subscription Model: The seller has to pay some amount for listing the product, while buyers can access it for free.

Tips for online success:

High-quality photos of your makhana products.
Emphasise health-related benefits such as protein, fibre, and gluten-free.
Offer variety in flavour to cater to a wide range of tastes.
Include the correct shipping and packaging information.

9. Export Potential: Mithilanchal Makhana & Rajbhog Makhana

Exporting makhana is a lucrative business because international markets especially love:

Gluten-free and low-calorie snacks.
Premium quality lotus nuts of uniform size.
Flavour or value addition.

Mithilanchal makhana and rajbhog makhana are the best options. Government initiatives like APEDA export incentives and GI tags for Mithilanchal makhana make exporting easier and more lucrative.

10. Tips for Entrepreneurs & Makhana Startups

Quality Focus: Always ensure the use of the best makhana seeds for sustained crunch and flavour.
Product Diversification: raw, roasted, and flavoured.
Utilise Platforms: Sell through Biz Trade Mart to reach buyers across the world.
Play with flavours: From spicy, sweet to tangy or herbal varieties, audiences differ.
Brand Story: Emphasise health benefits, Indian origin, and the promotion of farmers.
Stay Updated: Informed about the makhana market trend, makhana price, and consumer preference.

11. Conclusion: Why Makhana is More Than Just a Snack

Makhana is not just a lotus seed; it's a superfood, a business opportunity, and an export commodity at par with global demand. With Biz Trade Mart, for instance, entrepreneurs have the feasibility to sell roasted makhana, flavoured makhana, or even raw makhana online; create an international buyer base, all while earning a margin and helping farmers.

Whether it is farmley makhana, masaledar makhana, or premium rajbhog makhana, the demand is going up. If you are looking for a health-driven, profitable, and scalable business, makhana is your golden ticket.

12. Makhana Business & Consumption: Some Frequently Asked Questions ❓

Q1: What is the best makhana for snacks?

A1: Roasted or flavoured makhana will do, but 5 Suta and 6 Suta grades are preferred.

Q2: How does the price of makhana get determined?

A2: The price is determined by the size, grade, processing, and whether it is raw, roasted, or flavoured.

Q3: Can makhana be sold online?

A3: Oh yes! Say, Biz Trade Mart makes the job so easy to get in touch with international buyers.

Q4: Is flavoured makhana profitable?

A4: Of course! It could be sold for a higher price because of taste, packaging, and novelty.

Q5: Which is the region that produces the best makhana?

A5: Mithilanchal and Purnia regions of Bihar yield high-quality seeds.

Q6: Can I start a small makhana processing unit?

A6: Yes! Small units require ₹5–10 lakh investment and offer 20–40% profit margin.

Q7: Name a few of the varieties with quality?

A7: Rajbhog makhana, phull makhana and mithilanchal makhana are considered to be premium category.

Q8: How to keep fresh?

A8: Store in airtight packages, keep it in cool, dry places.

Q9: Is it possible to export makhana?

A9: Yes! In the USA, UK, UAE, and Europe, the export demand is very high.

Q10: What are the health benefits?

A10- High in protein, low in calories, gluten-free, packed with antioxidants, and rich in minerals.

13. Contact Us 📞

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