Patna: Once associated primarily with the cultural traditions of Mithila, makhana is now emerging as a key pillar of rural livelihoods across Bihar, driven by scientific innovation and growing market demand.
A major factor behind this shift has been the development of a high-yield variety by Bhola Paswan Shastri Agricultural College. Known as the Sabour Makhana variety, it produces roughly 1.5 times more yield than traditional strains while offering improved quality, making it attractive to farmers and exporters alike.
The expansion has been rapid. Between 2015 and 2025, the area under makhana cultivation in Bihar grew from 13,296 hectares to over 40,400 hectares—more than a threefold increase. The crop is now cultivated widely across districts including Purnia, Katihar, Darbhanga and Madhubani, as well as in parts of north and central Bihar.
Productivity has also improved significantly, with yields rising by around 12 quintals per hectare. This has translated into additional annual income of Rs 3.25 lakh to Rs 3.75 lakh per hectare for farmers, according to agricultural experts.
The crop’s success has not remained confined to Bihar. Scientists say seeds of the improved variety are now being used in at least 10 other states, including Uttar Pradesh, Jharkhand and Assam, where cultivation is gradually expanding.
Purnia has meanwhile emerged as a major trading hub. Markets such as Harda Bazaar host more than 100 processing units and handle an estimated 3,500 metric tonnes of makhana annually—around 20% of the state’s total production. Prices range from Rs 1,200 to Rs 1,400 per kg depending on quality, with annual trade valued at Rs 250–Rs 300 crore.
The crop has also gained international recognition under the Mithila Makhana label, boosting exports to countries including the US, UK, Canada and the UAE. While recent tariff changes have affected shipments to some markets, exporters report rising demand from West Asia.
Beyond its economic impact, makhana is increasingly marketed as a “superfood” due to its nutritional profile. Rich in protein, fibre and essential minerals such as magnesium and potassium, it is low in fat and calories, making it popular among health-conscious consumers.
With rising production, expanding markets and growing health appeal, makhana is no longer just a traditional food item but a significant driver of economic change across the Seemanchal and Mithila regions.
