Long before makhana became a global snacking trend, it was quietly cultivated in the wetlands of the Mithila region of Bihar, India, an area whose shallow ponds and traditional farming knowledge have made it the historical heartland of foxnut cultivation.
Makhana is grown in a way unlike most crops: the seeds are harvested from aquatic plants growing in ponds and wetlands, then processed through a labor-intensive cycle of drying, roasting, and popping, much of it still done using traditional methods passed down through generations of farming families in the region.
The quality of makhana is closely tied to where and how it's grown. By sourcing directly from the Mithila region, we're able to work with growers who have deep, generational expertise in cultivating this crop, rather than relying on intermediaries several steps removed from the harvest.
Once harvested and processed, the makhana is graded, quality-checked, and prepared for both domestic distribution and international export. Our goal is to preserve the integrity of the product at every step, so that a batch harvested in Bihar reaches a retail shelf in London, a distributor in Dubai, or a warehouse in the United States with the same quality it left the farm with.
Beyond the product itself, working directly within the Mithila region means our supply chain stays connected to the communities that have cultivated this crop for generations, a relationship we see as central to building a sustainable, long-term export business.
