How Roasted Makhana Is Made: From Pond Harvest to Hygienic Roasting
An inside look at our 12,000+ sq. ft. processing facility in Katihar, Bihar, where traditional popping meets modern food safety standards.
Every batch of Moso roasted makhana passes through 4-stage optical sorting, pneumatic de-dusting, and continuous hot-air convection roasting in our ISO 22000 & USFDA certified facility.
Stage 1: Wetland Harvesting & Sieve Grading
Harvested black nut seeds are washed repeatedly in clean running water and passed through graduated mechanical sieves to separate premium Grade 5 and 6 Sutta jumbo seeds from smaller kernels.
Stage 2: Hot-Air Convection Roasting & Flavor Infusion
At our dedicated processing facility in Katihar, Bihar, popped makhana is transferred into automated continuous roasters that circulate precision-controlled dry heat at 115°C, ensuring uniform moisture reduction below 3% without burning.
Lead quality auditor and agricultural supply chain manager in Katihar, Bihar.
Featured Flavours in this Article
Pure Himalayan Pink Salt Roasted Makhana
Lightly seasoned with unrefined pink rock salt and roasted in pristine cold-pressed oil for minimalist purity.
Artisanal Plain Roasted Makhana (Unsalted)
100% pure oil-free dry roasted Grade 6 Sutta+ giant fox nuts ready for customized DIY seasonings and salads.