Not every makhana in the market is the same size, shape or quality. Some pieces are small and compact, while others are large, round and fully expanded. This is why makhana is sorted into different grades before it is packed and sold.
In the makhana trade, grading is commonly based on a traditional size classification known as the Suta system. The principal commercial categories are generally described as 4 Suta, 5 Suta, 6 Suta and 7 Suta. The higher the Suta category, the larger the popped makhana is expected to be.
However, size is only one part of quality. Colour, shape, cleanliness, expansion, freshness, broken pieces and moisture also influence the overall quality of makhana.
This guide explains how makhana grading works, the differences between the main grades and what customers should check before buying.
What is makhana?
Makhana is the popped and expanded kernel obtained from the seeds of the aquatic plant Euryale ferox. It is traditionally cultivated and processed in Bihar, particularly in the Mithila region.
Although makhana is frequently called fox nut or lotus seed in everyday use, an APEDA study notes that it is more accurately described as the popped kernel of the gorgon nut and is botanically different from the lotus plant.
After harvesting, the seeds pass through several processing stages, including drying, heating, tempering and popping. The resulting white, expanded kernels are then cleaned, sorted and graded before packaging.
What is makhana grading?
Makhana grading is the process of separating popped makhana into groups based on measurable and visible characteristics.
The most common grading factors are:
- Size or diameter
- Uniformity
- Shape and expansion
- Colour and appearance
- Percentage of broken or flattened pieces
- Presence of unpopped seeds
- Foreign matter and impurities
- Freshness and crispness
- Moisture
- Taste and odour
Size is the most visible grading factor and is normally communicated through the Suta classification.
It is important to understand that the Suta system primarily describes the physical size of makhana. It should not automatically be treated as a complete measure of nutritional value, purity or freshness.
What does Suta mean in makhana?
Suta is a traditional trade term used to classify popped makhana according to its approximate diameter.
In simple terms:
A higher Suta number generally represents a larger makhana pop.
An APEDA market-intelligence dashboard presents four principal commercial size categories, ranging from 4 Suta to 7 Suta.
Because the makhana sector has historically relied on traditional and market-based terminology, specifications may vary slightly between suppliers. Buyers should therefore check the stated size in millimetres instead of relying only on words such as “premium,” “jumbo” or “export quality.”
How many makhana grades are there?
The four principal size grades presented in APEDA’s market classification are:
| Makhana grade | Approximate size | Market category | Common application |
|---|---|---|---|
| 4 Suta | 12–15 mm | Regular | Flavouring, cooking and economical use |
| 5 Suta | 15–18 mm | Good | Everyday snacking and retail packs |
| 6 Suta | 18–21 mm | High | Premium retail and value-added products |
| 7 Suta | More than 21 mm | Premium | Extra-large, gifting and export-oriented use |
These dimensions and classifications come from APEDA’s 2025 makhana market dashboard.
Some sellers may also use terms such as:
- 5 Suta Plus
- 6 Suta Plus
- Jumbo
- Super jumbo
- Mixed size
- Handpicked
- Export grade
These descriptions are not always applied consistently. Therefore, the actual diameter range, allowable broken percentage and quality specification should be confirmed when comparing products.
4 Suta makhana
Approximate size: 12–15 mm
4 Suta makhana generally consists of smaller popped kernels. APEDA classifies this as a regular and economical category that is widely used for flavouring.
Its smaller size does not necessarily mean that it is stale or unsuitable for consumption. Properly processed 4 Suta makhana can still be clean, crisp and enjoyable.
It may be suitable for:
- Makhana kheer
- Curries and gravies
- Crushed makhana preparations
- Flavoured snack production
- Makhana powder or flour
- Bulk food-service use
- Price-sensitive retail packs
Consumers who plan to crush, grind or cook makhana may not need to pay more only for a larger size.
5 Suta makhana
Approximate size: 15–18 mm
5 Suta is a commonly used middle-size grade. APEDA describes it as popular for regular snacking and places it in the “Good” market category.
It generally offers a practical balance between size, appearance and price.
It may be suitable for:
- Everyday home snacking
- Roasted makhana
- Masala or flavoured makhana
- Regular retail packs
- Kheer and desserts
- Family consumption
For many customers, a clean and uniformly sorted 5 Suta product can provide better value than paying a substantial premium purely for extra-large pieces.
6 Suta makhana
Approximate size: 18–21 mm
6 Suta makhana consists of larger and more visually prominent pops. APEDA categorises it as a high or premium-market grade.
Its larger appearance can make it attractive for branded retail products and value-added snacks.
It may be suitable for:
- Premium raw makhana packs
- Roasted or seasoned snacks
- Festive consumption
- Gift hampers
- Gourmet recipes
- Premium retail displays
Larger, well-expanded pieces may also be easier to present consistently in transparent or premium packaging.
7 Suta makhana
Approximate size: more than 21 mm
7 Suta represents the largest category in the APEDA size table. It is described as extra-large, high-value and export-ready.
Because genuinely large, uniformly expanded pops are less common, they may command a higher market price.
This grade may be preferred for:
- Premium gifting
- Luxury retail packs
- Export-oriented consignments
- High-end hospitality
- Festive hampers
- Products where visual presentation is important
A 7 Suta label, however, should not be the only factor used to judge quality. Large makhana can still have defects such as excessive moisture, black spots, poor crispness or uneven roasting.
How is makhana graded after popping?
1. Cleaning
After popping, the makhana is cleaned to remove loose shell particles, dust and other unwanted material.
2. Removal of unpopped and flattened pieces
Unpopped seeds, incompletely expanded kernels and flattened pieces are separated from properly popped makhana.
ICAR describes a popped-makhana grading machine that separates unpopped material, divides popped makhana into three sizes and removes flattened pieces. This shows that commercial grading involves more than size alone.
3. Size separation
The cleaned makhana passes through screens, sieves or grading equipment with different openings. Smaller pieces pass through earlier screens, while larger pops remain in the higher-size section.
This creates relatively uniform batches.
4. Visual sorting
The makhana may then be checked manually or mechanically for visible defects, including:
- Burnt pieces
- Black or brown spots
- Broken kernels
- Excessive shell remains
- Misshapen pieces
- Discolouration
- Foreign matter
5. Quality inspection
Processors may assess the product for freshness, crispness, moisture, odour and infestation before approving it for packing.
6. Packing and storage
The graded product is packed in moisture-resistant packaging. Makhana absorbs moisture from the surrounding air, so unsuitable packaging or poor storage can reduce its crunch even when the original size grade was good.
What determines the quality of makhana besides size?
Uniformity
A good retail pack should contain reasonably consistent pieces. A pack labelled with a particular grade should not contain an excessive quantity of much smaller kernels.
Shape and expansion
Well-popped makhana generally has a rounded, expanded appearance. Poorly expanded, compressed or flattened pieces may produce a different texture.
Colour
Makhana is usually expected to have a natural white or off-white appearance. Minor natural variation may occur, but excessive blackening, scorching or discolouration can indicate processing defects.
Broken pieces
Some breakage can occur during handling and transportation. However, an excessive quantity of crushed material reduces visual quality and can affect the customer’s experience.
Cleanliness
The pack should be free from visible dirt, shell fragments, stones, insects and other foreign matter.
Crispness
Fresh makhana should generally become crisp after proper roasting. Soft or chewy pieces may indicate moisture absorption, unsuitable storage or inadequate processing.
Taste and smell
Makhana should not have a stale, musty, rancid or otherwise unpleasant smell. Size cannot compensate for poor freshness.
Hygienic handling
Sorting, packing, storage and transportation conditions are important. A visually large product is not necessarily superior when it has been handled or stored poorly.
Does a higher Suta grade mean better nutrition?
Not necessarily.
Suta grading mainly indicates the physical size of the popped kernel. A larger makhana may have better visual appeal and can attract a higher commercial price, but the Suta number alone does not prove that the product has substantially better nutrition.
The final eating experience also depends on:
- Freshness
- Moisture level
- Processing quality
- Storage conditions
- Roasting method
- Added oil, salt or seasoning
Consumers should therefore avoid judging a product only by size.
Why are larger makhana grades more expensive?
Larger and uniformly expanded pops are generally less common and are visually attractive. They are often preferred for premium retail, gifting and international markets.
APEDA’s market dashboard notes that grades above 18 mm lead premium and export-oriented demand.
The higher price may reflect:
- Larger average diameter
- Better visual presentation
- Additional sorting
- Greater size uniformity
- Lower availability
- Buyer demand
- Premium packaging or positioning
However, the final price can also be influenced by crop availability, season, sourcing location, processing cost and market conditions.
Which makhana grade should you buy?
The best grade depends on how you plan to use it.
For everyday snacking
A clean and fresh 5 Suta or 6 Suta product can be a practical choice.
For premium presentation or gifting
Uniform 6 Suta or 7 Suta makhana may offer a more impressive appearance.
For kheer, curries and cooking
4 Suta or 5 Suta can work well because the makhana will be cooked, crushed or combined with other ingredients.
For flavouring and food processing
Smaller or regular grades may be economical, particularly where every piece does not need to have an extra-large appearance.
For children and elderly family members
Size alone should not determine suitability. Makhana should be roasted appropriately and consumed according to the person’s chewing ability and dietary needs.
Is there an official nationwide quality standard for makhana grades?
The Suta system is widely recognised as a commercial size classification, but the wider quality-grading framework is still developing.
An APEDA study published in 2025 recommended formally defining makhana quality grades such as Grade I, Grade II and Grade III, along with establishing quality-testing facilities in Mithilanchal.
The same report identified inconsistent quality from labour-intensive manual processing as one of the challenges faced by the sector and highlighted the need for centralised grading, quality checks and standardised packaging facilities.
This means buyers should ask for clear product specifications rather than assuming that every supplier uses terms such as “premium” or “export grade” in exactly the same way.
How can you check makhana quality at home?
Before purchasing, examine the product photographs, description and declared size. After opening the pack, check:
- Whether most pieces appear reasonably uniform.
- Whether there is excessive broken material at the bottom.
- Whether the product is clean and free from foreign matter.
- Whether there are too many burnt or blackened pieces.
- Whether it has a fresh and neutral smell.
- Whether it becomes crisp after dry roasting.
- Whether the packaging was properly sealed.
- Whether the product has been stored according to the instructions.
Do not judge makhana only by how white or large it looks. A fresh, clean and properly processed medium-sized product may provide a better experience than a poorly stored extra-large product.
Final thoughts
Makhana grading helps processors, sellers and customers distinguish between different sizes and commercial uses.
The main size categories commonly used are:
- 4 Suta: 12–15 mm
- 5 Suta: 15–18 mm
- 6 Suta: 18–21 mm
- 7 Suta: More than 21 mm
Higher Suta grades generally contain larger makhana, but size should not be confused with complete product quality. A good makhana pack should also offer freshness, cleanliness, uniformity, proper expansion and hygienic packaging.
At Crunchiva, our approach is to help customers understand the products they purchase rather than relying only on broad labels such as “premium.” Knowing how makhana grading works allows you to choose a product that suits your intended use, budget and preferences.
Looking for carefully sorted and hygienically packed makhana? Explore our makhana range and choose a pack for everyday snacking, cooking or sharing with your family.