THE JOURNEY BEHIND EVERY HANDFUL

Goodness begins
at the source.

From Bihar’s makhana-growing communities to our work in Jaipur, care starts long before the pack reaches your shelf.

Illustrative Bihar farmer with popped makhana near a makhana pond — Illustrative sourcing scene; not a photograph of a Nutique supplier.

01 / SOURCING FROM BIHAR

A crop with roots.
A relationship with people.

Bihar has a longstanding connection with makhana cultivation and primary processing. Growing, harvesting and popping makhana call for the knowledge and skill of farming and processing communities.

Nutique sources through farmers and local supply partners in Bihar. This connection brings the origin of the ingredient into our brand story, while our work in Jaipur focuses on selecting, roasting, flavouring and packing popped makhana.

More on makhana’s origins: ICAR’s makhana value-chain report ↗

02 / HOW WE PREPARE MAKHANA

From a simple ingredient
to a favourite snack.

Illustrative clean stainless-steel makhana roasting and flavouring equipment — Illustrative processing scene; equipment layout may differ from our facility.

Receive & select

We source popped makhana through farmers and local supply partners in Bihar. Selection focuses on size, appearance and suitability for roasting.

Grade & sort

Grading helps separate sizes, while sorting helps identify broken pieces and unwanted material before further preparation.

Roast for crunch

Roasting develops the texture that makes makhana such a satisfying snack. The aim is a consistent crunch, with care to avoid scorching.

Prepare & blend flavours

Seasoning is prepared and applied in the flavouring drum, with attention to even coating and a consistent flavour experience.

Cool & pack

After preparation, makhana is cooled for packing in the selected pouch or jar. Nitrogen flushing is part of our pouch-packing approach.

Check & release

The final focus is on pack weight, closure, label details and the condition of the packed product before dispatch.

03 / HYGIENE IN THE WORKPLACE

Clean work.
Careful handling.

Our hygiene priorities, from people to packing.

Illustrative protected food handler checking makhana in a stainless-steel tray — Illustrative hygiene and quality-check scene.

People & personal hygiene

Clean workwear, hair covering, hand hygiene and appropriate protective wear are central to careful food handling.

Clean food-contact surfaces

Attention to the cleanliness of equipment, utensils and contact surfaces helps protect makhana throughout preparation.

Separate storage & production

Dedicated raw-material and finished-goods areas help keep the flow of materials organised and reduce unnecessary handling.

Careful storage & housekeeping

Protected storage, moisture awareness, orderly floors and waste handling support a clean working environment.

04 / QUALITY THROUGH THE PROCESS

Consistency is
in the details.

What our quality approach focuses on.

Incoming makhana

Size, visible condition, unwanted matter and consistency of the incoming material.

During preparation

Sorting, roast consistency, texture and even distribution of flavour.

At the packing stage

Net weight, sealing or lid closure, batch identification and label details.

Before dispatch

Pack condition, orderly finished-goods storage and suitability for handling and transport.

Manufactured by Shivaay Industry, Jaipur. FSSAI Licence No. 12226027000461.
Refer to the final product label for ingredients, allergens, nutritional values, storage instructions and best-before details.

Explore the Nutique collection