Retail
Supermarket snack aisles
Shelf-ready cases with destination-compliant nutrition panels and barcodes.
Product category
Roasted Makhana for Retail and Food Service
Ready-to-eat popped fox nuts roasted to a fixed profile, packed for supermarket shelves, food service and private label snack ranges.
- Dry or oil-roasted
- 9–12 month shelf life
- Nitrogen-flush option
- Retail, HORECA and bulk packs
Roast specifications
Every roast profile is locked to the sample you sign off.
| Parameter | Standard | Notes |
|---|---|---|
| Roast type | Dry or oil-roasted | Sunflower, olive oil or ghee |
| Moisture after roast | ≤ 3% | Verified per batch |
| Salt level | 0.8–1.4% | Adjustable to market taste |
| Pack sizes | 30 g – 200 g retail, 5 kg HORECA | Bulk cartons on request |
Where roasted volumes go
Food service
Airlines, hotels and cafés
Portion packs and 5 kg catering formats for hospitality supply chains.
Brands
Private label snack ranges
Full contract roasting and packing under your brand identity.
Specifying a roasted programme
Roasting is where a commodity becomes a product — and where most of the cost and shelf-life decisions get made.
Dry roast or oil roast
Dry roasting uses heat alone. It keeps the fat content close to the raw kernel, produces a cleaner label, and gives the longest shelf life because there is almost no added lipid to oxidise. It is the default for health-positioned retail lines and for buyers who need a short ingredient declaration.
Oil roasting carries a small amount of sunflower oil, olive oil or ghee. It delivers a richer mouthfeel, browns more evenly, and — importantly — gives seasoning something to adhere to, which is why flavoured lines almost always start here. The trade-off is a shorter shelf life and an oil that must itself be declared and, for some markets, traced.
Crunch is a moisture problem, not a roast problem
Buyers describe the defect as "stale" but the mechanism is water. Roasting drives moisture below the raw dispatch band; the kernel then spends the rest of its life trying to pull it back from the surrounding air. That is why roasted lots are cooled to ambient before packing — sealing a warm kernel traps condensation inside the pouch — and why barrier structure matters more on roasted goods than on plain. A multilayer laminate or a nitrogen flush is the difference between nine months of crunch and three.
Shelf life you can put on a retail listing
Our roasted lots carry nine to twelve months in laminated pouches, with the exact figure depending on oil content and destination climate. A dry-roasted lot in a nitrogen-flushed multilayer pouch sits at the top of that band; a ghee-roasted lot heading to a hot, humid market sits at the bottom. Supermarket listings usually demand accelerated shelf-life data rather than a claim, and we can share that study for the specific profile you approve. Store between 15–25°C and under 60% relative humidity.
Classification and documentation
Plain and roasted makhana both export under HS code 08029900, the residual line for other shelled edible nuts. Once a seasoning is applied the classification usually moves to 20081910 as a prepared snack, which can change duty treatment and labelling obligations in your market — so if you are comparing a salted roast against a seasoned one, compare them landed, not ex-works.
What to fix before production
- Base grade — 5 and 6 Suta are the usual roasted grades; larger pops scorch more easily.
- Roast level and oil type — locked to your approved sample, not described in words.
- Salt level — stated as a percentage, since "lightly salted" travels badly between palates.
- Barrier and pack format — laminate structure, nitrogen flush, and pack weight.
Reference samples of the exact profile reach you in 3–5 working days; production on a confirmed order runs 10–15 days.
Everything a buyer usually asks
Short, direct answers to the questions we get most often from importers, distributors and brand owners.
How do you pack makhana for export?
Bulk shipments go into food-grade laminated or PP bags with an inner LDPE liner, usually 10 kg or 20 kg per bag, palletised and strapped. Because makhana absorbs moisture, we dry to 5–7% moisture and can add nitrogen flushing or vacuum packing when the transit is long or the destination is humid. Retail packs are made in metallised or transparent laminate pouches from 20 g to 500 g, with zip-lock, stand-up or pillow formats, printed to your artwork with your market's mandatory labelling already in place.
Do you offer private label and OEM manufacturing?
Yes, and it is a large part of what we do. You send us your brand artwork and we handle everything else: grade selection, roasting and seasoning to your flavour brief, pouch printing, nutrition panel and label compliance for your market, barcoding, cartoning and export. You own the brand entirely — we do not sell your artwork, recipe or pack design to anyone else, and we are happy to sign an NDA and an exclusivity agreement for your territory before development starts.
Why choose Bevibes?
Because we behave like a manufacturer, not a middleman. You get the same grade in every container because lots are bought against a written specification and checked before packing, not sorted after complaints. You get complete export paperwork — invoice, packing list, certificate of origin, phytosanitary certificate, lab report — prepared in-house rather than outsourced. And you get one point of contact who knows your market's labelling rules, so the shipment clears customs instead of sitting at the port.
Frequently asked questions
How is roasted makhana produced for export?
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Graded plain makhana is roasted in controlled batches — either dry-roasted or lightly oil-roasted — then cooled, checked for moisture and packed in nitrogen-flushed or laminated packaging to hold crunch.
What shelf life do roasted lots carry?
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Nine to twelve months in laminated pouches, depending on oil content and destination climate. Accelerated shelf-life data can be shared for retail listings.
Can you roast to our specific profile?
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Yes. Roast level, oil type (sunflower, olive, ghee) and salt levels are set from your approved sample and locked into the production sheet.
Send us your roast profile
Share roast level, oil, seasoning and pack format. We produce a reference sample before any container is booked.