Storage and Shelf Life of Raw Makhana: What Determines Freshness and Breakage

Raw makhana is sensitive to its environment. Improper storage can undo weeks of careful sourcing and grading, leading to breakage, discoloration, or quality loss.

This post explains what actually affects shelf life and freshness in real-world conditions.

1. Moisture Is the Primary Enemy

Raw makhana readily absorbs moisture from the air. Even small increases can cause:

• Softening

• Loss of crispness after roasting

• Higher breakage during handling

Controlling humidity is more important than temperature in most cases.

2. Ideal Storage Conditions

Well-stored raw makhana typically requires:

• Dry, ventilated storage areas

• Moisture-barrier packaging

• Protection from direct floor contact

• Minimal handling between storage and dispatch

Simple discipline often outperforms expensive infrastructure.

3. Shelf Life Is Conditional, Not Fixed

Shelf life depends on:


• Packaging material used

• Climate and transit conditions

• Frequency of handling

This is why shelf-life claims without context are unreliable.

4. Breakage Often Happens After Storage

Breakage is commonly blamed on poor quality, but often results from:

• Over-dried kernels becoming brittle

• Repeated bag movement

• Poor stacking practices

Storage decisions directly affect usable yield.

5. Preparing for Dispatch

Before dispatch, responsible operators typically:

• Re-check moisture and appearance

• Re-grade if required

• Replace damaged bags

• Minimise exposure time

These steps reduce surprises at destination.

6. Why Storage Discipline Protects Value

Good storage does more than preserve quality—it protects:

• Pricing

• Buyer trust

• Repeat orders

In export trade, storage mistakes often surface too late to fix.

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This post is part of a documentation series on makhana handling, storage, and export readiness.

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