Source Note
SRC-001 Source Note
Source handling note for SRC-001 in the Foxnut Centre research system.
What This File Adds
Market overview, India production role, processing, storage, grading, packaging and export-promotion direction. Duplicate copies appear as SRC-012 and SRC-016.
Handling Status
| Field | Value |
|---|---|
| File name | 499128531-Makhana-Report.pdf |
| Document title used | Makhana Market Intelligence Report |
| Organisation / source class | APEDA / ICAR references in extracted text |
| Date / period | 2019-2023 references |
| Reliability tier | Tier B/E |
| Extraction status | OK |
| Pages / words | 14 pages / 2458 words |
| Duplicate group | SRC-001, SRC-012, SRC-016 |
| Likely years | 2017, 2019, 2023 |
| Likely organisations | APEDA, India, ICAR |
Public Use Rule
Use for education with source year shown; do not treat as current live market data.
Attached Fact Records
| Fact | Value | Period | Status | Sources | Use note |
|---|---|---|---|---|---|
| Area under makhana cultivation in India FACT-PRODUCTION-OLD-ICAR-001 | 15,000 ha | Historical estimate cited in older ICAR/NIFTEM-style materials | HISTORICAL | SRC-001, SRC-018, SRC-009, SRC-013 | Repeated across older reports; do not present as current acreage. |
| Seed-to-pop production reference FACT-SEED-POP-OLD-ICAR-002 | 120,000 MT seed to 40,000 MT pop MT | Historical estimate cited in older ICAR/NIFTEM-style materials | HISTORICAL | SRC-001, SRC-018, SRC-009, SRC-013 | Useful for industry education; current production must be separately verified. |
| Major India makhana production regions FACT-production regions-004 | Indian makhana belt, Indian makhana belt, Indian makhana belt, Indian makhana belt, Indian makhana belt, Indian makhana belt, Indian makhana belt, Indian makhana belt, Indian makhana belt production region list | Repeated across supplied reports | SOURCE-BACKED | SRC-001, SRC-018, SRC-023, SRC-009 | Use for origin intelligence pages. |
| Traditional post-harvest processing steps FACT-PROCESSING-STEPS-009 | Drying, storage, size grading, pre-heating, tempering, roasting/popping, polishing and packing process flow | Processing reference | SOURCE-BACKED | SRC-001, SRC-018, SRC-008 | Use for buyer education and QC workflow. |
| Traditional roasting and popping conditions FACT-ROAST-TEMP-010 | 290-340 degrees C surface temperature; crackling after about 1.5-2.2 minutes temperature/time | Processing reference | SOURCE-BACKED | SRC-001, SRC-018, SRC-008 | Do not convert into a universal factory SOP without validating the actual process. |