What happened: NRCM-supported research, training, and equipment for the makhana value chain
The National Research Centre for Makhana (NRCM) supports modernization of India’s makhana sector by combining research for improved water chestnut cultivation with capacity building for farmers and enterprises. NRCM’s interventions cover seed and variety development, improved cultivation and processing practices, enterprise-level technical support, and value-added production through equipment and licensed technologies.
Background and earlier position: makhana production is built on farm-level collection and household primary processing
Makhana production follows a structured value chain starting from the water-based farm environment. The value chain includes farm-level activities for pond preparation and underwater seed collection, primary processing steps such as drying, cleaning, roasting, and popping, and secondary processing such as polishing, grading, and packaging. Primary processing is often carried out at household or village level using traditional tools and methods, with roasting and popping converting raw seeds into the light, crunchy snack form consumed by consumers.
What makhana is and why nutrition matters in the value chain
PIB describes makhana as nutrient-rich and suitable for varied dietary needs because of its low sodium and cholesterol-free composition. PIB also links makhana’s low glycaemic load to suitability for people managing diabetes and notes roles for digestion and heart health. The nutrition profile claimed in PIB’s backgrounder includes carbohydrates, high-quality protein, dietary fibre, and key micronutrients like magnesium, potassium, phosphorus, and iron. PIB also states very low fat content of 0.33 g per 100 g and about 95 percent protein digestibility, along with high fibre content and essential amino acids.