Makhana Manufacturer in India

Inside Our Bihar Production Facility

Our Manufacturing Operation

Inside Jainee Makhana's Makhana Manufacturing

A look at how Jainee Makhana manufactures makhana, from sourcing and grading to roasting, flavouring and quality checks, all under one operation in Bihar.

Whether you need raw graded fox nuts, roasted and flavoured snacks, or a fully packed private label product, the work happens in one place so quality and timelines stay in your control.

Jainee Makhana production facility with graded makhana sacks
One OperationSourcing to packing under one roof
3 Grades4-Suta, 5-Suta and 6-Suta Jumbo
Under 8%Moisture-controlled raw makhana
9–12 MonthsCrisp shelf life in sealed packs
Step By Step

How We Manufacture Makhana

Six stages from farm-fresh seeds to finished, packed makhana.

01

Sourcing From Mithila

We procure fox nut seeds from pond farmers in the Mithila region of Bihar, keeping fewer middlemen between farm and facility.

02

Cleaning & Drying

Seeds are cleaned of dust and sediment and dried to the right moisture level before processing.

03

Popping & Sorting

Seeds are popped into puffed makhana, then sieved and sorted to remove broken pieces, unpopped seeds and hard shells.

04

Grading By Size

Makhana is calibrated into 4-Suta, 5-Suta and 6-Suta Jumbo grades so every lot has an even size.

05

Roasting & Flavouring

Roasted in oil or ghee, or air-popped, and tumble-coated with seasoning for a consistent crunch and taste.

06

Packing & Dispatch

Packed in sacks, jars or barrier pouches with nitrogen flushing, then boxed and dispatched to your location.

Makhana pond in Mithila, Bihar
Origin Matters

Rooted In The Makhana Ponds Of Bihar

Bihar is India's main fox nut growing region. Being close to the ponds helps us plan sourcing across the season and keep a steady supply for our customers.

  • ✓ Direct sourcing from Mithila pond farmers
  • ✓ Seasonal planning for year-round stock
  • ✓ Processing close to the source, so less handling and transit
  • ✓ Clear traceability from lot to lot
What We Manufacture

Manufacturing Capabilities

Pick the stage you need, from raw graded makhana to a fully packed product.

🌾

Raw Graded Makhana

Cleaned, sorted and graded phool makhana for roasters, exporters, sweet makers and wholesalers.

  • ✓ 4-Suta, 5-Suta, 6-Suta Jumbo
  • ✓ Tukda / split kernels
  • ✓ Bulk sacks with moisture liner
🔥

Roasted & Flavoured Makhana

Ready-to-eat makhana roasted and seasoned from our tested flavour catalog.

  • ✓ Oil, ghee or air-popped roast
  • ✓ Pink Salt, Peri-Peri, Pudina, Cheese Herbs
  • ✓ Uniform tumble coating
🏷️

Private Label & Packing

Packed under your brand in retail formats, with your label, barcode and artwork.

  • ✓ Zipper pouches and PET jars
  • ✓ Nitrogen-flushed barrier packs
  • ✓ Master cartons for dispatch
Product Range

Grades And Where They Fit

Choose the grade that matches your product and market.

Grade Size Texture Best For
6-Suta (Jumbo) 15 mm and above Large, full puff, very crisp Premium jars, gift packs, export
5-Suta 12 mm – 14 mm Even round puff, full crunch Flavoured pouches, FMCG and D2C brands
4-Suta 9 mm – 11 mm Denser core Bakery, sweets, flour, energy bars
Tukda / Split Assorted Naturally split kernels Kheer premixes, porridge, seasoning base
Quality Control

Checked At Every Stage, Not Just At The End

Quality checks run through the whole process, so problems are caught early and every lot matches the approved sample.

Moisture Checks

Raw makhana is tested to stay under 8% moisture.

Sieving & Sorting

Broken pieces, unpopped seeds and black shells are removed.

Post-Roast Inspection

Roasted lots are checked for colour, crunch and seasoning.

Sample Matching

Dispatch lots are matched to the approved sample.

Makhana sorting and quality checking at the facility
Why Jainee Makhana

Why Buyers Choose Us As Their Manufacturer

✓

Everything Under One Operation

Sourcing, grading, roasting, flavouring and packing are handled together, which means fewer handoffs and clearer accountability.

✓

Consistent Batches

Even size and crunch from lot to lot, so your customers get the same product every time they reorder.

✓

Flexible Order Sizes

Start with a trial order and scale up as your sales grow. Share your requirement and we confirm the quantity.

✓

Custom Flavours & Packing

Choose from tested flavours or develop your own recipe under NDA, with packs made to your brand.

✓

Domestic & Export Supply

Dispatch across India and export support with the documents your destination market needs.

✓

Samples Before Orders

Check taste, size and packing on real samples before you commit to a batch.

Looking For A Reliable Makhana Manufacturer?

Tell us your grade, flavour, pack format and quantity. We will share the price list, samples and order details.

Common Questions

Frequently Asked Questions

Where is your makhana manufactured?
Our makhana is sourced and processed in Bihar, India's main fox nut growing region. Being close to the ponds helps us control quality and plan supply through the season.
Do you manufacture only raw makhana or also roasted and flavoured?
Both. We supply raw graded makhana, and we also roast, flavour and pack makhana ready for sale, including under your own brand.
Can you manufacture under my brand name?
Yes. We pack under private label with your logo, label details and barcode. Your artwork and recipe details can be kept confidential under an NDA.
What is the minimum order quantity?
MOQ depends on the grade, flavour and pack format, and on whether you need custom-printed packaging. Share your requirement and we will confirm the exact quantity. Trial orders are possible.
Do you send samples before I place an order?
Yes. We send samples so you can check size, crunch, taste and packing before confirming your order.
Do you supply outside India?
Yes. We support export orders with the documentation your destination market requires. Share your country and quantity and our team will guide you on the next steps.
How do you keep makhana fresh and crisp?
Makhana absorbs moisture quickly, so we control moisture in raw stock and use barrier pouches with nitrogen flushing for roasted packs. Sealed packs stay crisp for around 9 to 12 months when stored in a cool, dry place.