Processing Workflow

Step 1: Cleaning & Drying

  • Removal of dust, stones, and impurities
  • Sun drying or controlled drying to reduce moisture
  • Ensures uniform roasting quality

Step 2: Primary Roasting (Popping)

  • Traditional roasting in iron pans or semi-automatic roasting machines
  • Seeds crack and pop into edible makhana
  • Requires skilled labour for optimum yield

Step 3: Cooling & Curing

  • Resting period to stabilize texture and crispness
  • Prevents breakage and moisture absorption

Step 4: Grading & Sorting

  • Size-based grading (5 Suta, 6 Suta, 7 Suta, etc.)
  • Manual + mechanical sorting for uniform quality
  • Broken makhana separated for powder or value-added products

Step 5: Polishing

  • Removal of black spots and outer skin
  • Improves appearance and market value

Step 6: Secondary Roasting (Flavour-Ready)

  • Light roasting for enhanced shelf life
  • Prepares makhana for packaging or seasoning

📦 Packaging & Storage

  • Food-grade packaging (laminated pouches / vacuum packs)
  • Moisture-proof storage with humidity control
  • Shelf life: 6–9 months