Although snacking is widely accepted as a good way of dealing with cravings, choosing snacks that have little nutritional value might lead to some unexpected outcomes. Nevertheless, the introduction of the popular Indian snack Makhana has totally changed the world of snacks. It is one of those healthy options which are gaining popularity in different parts of the world today. This is a superfood derived from water lily plant and has gained immense fame due to its fantastic health benefits.
These versatile seeds can also be crushed into flour and used for various recipes such as kheer-traditional milk pudding or enjoyed as crisps. These tiny seeds with high fiber content, proteins and vitamin B grow in Bihar state producing up to 90% of global makhanas according to BBC News.
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Makhana; Can we eat makhana daily?
Growing makhana comes with unique challenges for farmers. These seeds come from water lily plants whose huge circular leaves float on top of ponds. In the past, these farmers had to plunge themselves up to eight feet into unclean ponds where they would bear all kinds of discomforts including dirt getting into their mouths, noses, ears, and eyes among other things. Skin problems often arose from such practices; besides, these plants had thorns that could prick any part of one’s body.
Over recent years cultivation techniques have improved significantly. Farmers now grow makhana in shallow fields making harvesting easier.
Makhana; How is makhana made from lotus?
Dr.Manoj Kumar who saw how hard it would be for horticulture to extend into deep ponds 10 years ago is among those who played a major role in this transformation. He was instrumental in developing methods for growing water-lilies in shallow regions. Due our innovations one foot of water will suffice; growing fox nuts becomes as easy as cultivating any other crop on land Dr. Kumar told BBC without individuals being required to labor for hours upon deep waters.
In-depth testing of many types of seed by Dr. Kumar’s centre led to the discovery of a more resilient and productive variety. As a result, this new kind has reportedly tripled farmers’ incomes, greatly increasing their earnings.
During that decade-long period, the source adds that by 2022 the area under makhana cultivation had grown almost threefold to reach 35,224 hectares (about 87,000 acres). Traditionally, Makhanas are washed after being harvested and then roasted. Thereafter they will be beat using an object similar to a hammer in order for them explode.
What is the price of makhana per kg?
makhana has become very popular globally mainly due to efforts made by Priyal Bhartia and Nadine Habayeb. Their brand Bohana first introduced air-popped water lily seeds into the US market. The Co-Founder and COO Priyal returned to her Indian roots and rediscovered makhana as her favorite childhood snack. She introduced Co-Founder and CEO Nadine to this food who also loved it immediately. Thus they created Bohana with the aim of spreading awareness about what seems like an incredible food.
They first tasted success in 2020 when Nadine featured on ABC’s Shark Tank, a reality show about business. While there, she received two offers from investors and was commended for Bohana’s creative snacking strategy.
