Water Chestnut (Trapa natans L.) is a free floating submersed plant aquatic edible nut crop grown in ponds, lakes, streams and shallow water-filled areas. of tropical and sub-tropical regions. Trapa bispinosa is an important plant of Indian Ayurvedic medicine system. This is also known as aquatic tuber. This presentation contains a brief on production technology, processing and value added products of food - feed, commercial and industrial importance.

1. SINGHARA - WATER CHESTNUT (Trapa natans L.) PRODUCTION -
PROOCESSING AND VALUE ADDITION SOURCE OF RURAL
INCOME GENERATION
Dr Jai Singh (ARS)
M Tech Ph D
Former Director ICAR – CIPHET
Mob:8958463808, E Mail:jsingh.sre@gmail.com
INTRODUCTION
Water Chestnut (Trapa natans L.) belonging to monogeneric family Trapaceae, is a free floating
submersed plant community aquatic edible nut crop grown in ponds, lakes, streams and shallow
water-filled areas of tropical and sub-tropical regions. Trapa bispinosa is an important plant of
Indian Ayurvedic medicine system. Nut is triangular in shape with two horns and is about 2 cm
in diameter. This is also known as aquatic tuber. This crop is grown through India and
extensively in Bihar, Madhya Pradesh, Uttar Pradesh, West Bengal, Odisha, Jharkhand,
Karnataka, and Jammu and Kashmir. This presentation contains a brief on production
technology, processing and value added products of food - feed, commercial and industrial
importance.
Consultations: Research Bulletin. 2006. ICAR - Water Tecxhnology Center for Eastern Region,
Bhubneshwar. ICAR Research Complex for Eastern Region, Water chestnut (Trapa natans) -
Singhara / Water Caltrops/ aquatic nut
Local Names: Singhada, pani-phal in Hindi; Shingoda in Gujarati; Paniphal, Singda or
Singara in Bengali; Shingade in Marathi; Smgtakah, jalphala in Sanskrit; Karimphola in
Malyalam; Cimkhara in Tamil, etc. Important Indian Varieties: Kanpuri, Jaunpuri, Desi
Large, Desi Small, Green Spineless, Green Spine, Red Spineless and Red Spine, etc.
are some common varieties. Nuts with different husk colour like green, red or purple
and a blending of red and green are also common.
Yield: Average yield ranges 2500 – 3500 kg / ha, however potential yield has been
obtained up to 5000 kg/ ha. Average size of the nut varies from 2.5 to 5 cm to and
weighs about 20 – 25 gram with 54 % edible white kernel part. .
Soil Conditions : Being an aquatic plant, the soil does not play much important role. It
grows well in well-drained, deep, fertile, moist loam to sandy
loam soil with good aeration and a soil pH level of 6.5 to 7.2. Water temperature of 12-
15°C is necessary for the fruit to germinate and 20°C is required for the development
of the flower.
Propagation: Fully mature seed nuts are placed in containers with little water
to germinate. The sprouted seeds are sorted out and broadcast in nursery tanks. At the

2. beginning of monsoon, the seedlings are lifted from the nursery tanks and planted in the
pond, at a spacing of 1-2 m or 2 - 3 m.
Nutrient Management: Potential production can be obtained on kg per ha application
of 30 – 40 N after 30 days of planting and again after 20 days of growth, 37.5 Mg and
6.9 Ca with some amount of phosphorus, potassium and poultry manure.
Harvesting: In general, flowering takes place during July and August. Harvest starts
from September - November to January. The first signal that harvest time is nearing is
when the tops of the plants begin to turn brown. Locally made rafts are used by the
growers for harvest.
Fresh Nut Self Life : Poly packaging with 5% perforation stored at 40C increased
storage life up to 14 days as compared to 5days in open ambient. Poly pack also
improved the TSS content of the fruit to 9.80B.
Health Benefits: Kernel contains protein up to 20%, starch (52%). Good source of
fiber and vitamin B along with Ca, K, Fe, and Zn. Rich in antioxidants, highly
nutritious, low calories. reduces the heart disease risk, cancer prevention, weight loss,
digestive health, improves appetite, controls diarrhea and dysentery. Powder relieves
cough and treats eczema and so on.
PRODUCTION TECHNOLOGY
Waterchest nut Varietal nut colours Seed nut Rosettes with seed
nut
Rosettes with seed
nut
Sprouting nut for
nursery planting
Nursery
Roots development
in ponds
Crop in flowering
stage
Top leaves brown –
harvest start signal
Checking to start
harvest
Crop ready to start
harvest

3. Singhara in deep
water lake
Singhara in ponds Singhara in
shallow ponds
Singhara in shallow
fields
WATERCHESTNUT HARVESTING
Singhara fruit Singhara fruit harvest Rafts used to harvest
Rafts used to harvest
Bringing harvest on head Harvest in floating
containers
Manual washing Washing platform
Washing machine Chestnut washer Washed cleaned
produce
Bagging for market
Processing: Clean, wash and drain surface water. Slit the fruit on one side by sharp knife and
pull the fruit from peel. Put waterchestnut in wire basket, submerge in boiling water for 3 –
5minutes for blanching. The seed can be chopped, sliced, stripped
Boiling Boiled Singhara Slitting knife remove peel Peeled fruit

4. Fruit strips Fruit cubes Singhara solar drier Singhara solar drier
Singhara solar drier Singhara dehydrator
Dried singhara Singhara atta chakki
Food Products : Flour, Roti, Bread, Biscuits, Cookies, Pasta, Noodles, Cake, Pizza,
Pudding, Snacks, Kachri, Soup mix, Sabji, Dhokla, Panjiri, Sweets ( barfi, gulab jamun,
ladoo, jalebi), etc.
Flour Singhara roti Singhara bread Singhara biscuit
Pasta Noodles Cooki Pizza
Pudding Cake Soup Pulao

5. Sabji Snacks Gulab jamun Barfi
Laddoo Halwa Imerti Dhokla
Commercial Products: Atta / flour, cookies, dried singhara, jelly, snacks, canned whole or
sliced singhara, puddings, cake, bread, pasta (10 wheat semolina and 90 singhara powder),
soup mix (dried ground singhara and banana peels) , extrudates (40 singhara 60 potato),
cosmatics,
Dried Singhara
Jelly Face Gel
Drinks
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