Mahua Oil

What it is & where it’s from (India/region)

• Tree-borne oilseed (NTFP) endemic across central–eastern India—Jharkhand, Chhattisgarh, Odisha, MP, Maharashtra, eastern UP; culturally/economically tied to Adivasi communities.
  
• Mahua flowers & seeds are covered under the Government’s MSP for Minor Forest Produce; for 2024–25, Gujarat’s MSP list shows Mahua Seed ₹29/kg and Mahua Flowers (dried) ₹30/kg (state example—actual procurement happens pan-India under the central MSP-MFP framework).
  

Quality & compliance (India)

• FSSAI edible oil standard for Mahua oil (must be refined):
  Refractive index (40 °C) 1.4590–1.4611; Saponification value 187–196; Iodine value 58–70; Unsaponifiable matter ≤ 2.0%; Acid value ≤ 0.50; Hexane residue after refining ≤ 5.0 ppm; Argemone oil negative.
  
• A legacy BIS spec IS 545:1984 (Mahua Oil) also exists and is still cited in trade for reference.
  

Production characteristics / strengths

• Seeds typically yield ~30–40% oil; de-oiled cake is used as organic manure and bio-pesticide—useful for integrated value chains.
  
• Region-specific edge: natural abundance in Jharkhand/Chhattisgarh belts + MSP support + established village-level collection and primary processing under the MFP program.
  

Export positioning

• HS classification: Trades under Chapter 15. Common national sub-heading explicitly listing “mahua oil” is 1515.90.40 – Fixed vegetable oils of edible grade (mango kernel oil, mahua oil, rice bran oil, etc.). De-oiled cake fits Chapter 23 (HS 2306 – oil-cake/solid residues).
  
• Market context: India exported US$ 1.17 B of HS 1515 (Other pure vegetable oils) in 2023—dominated by castor oil (HS 151530)—so Mahua is a niche within a large Indian oils basket; still, the HS lines and compliance pathway are well-defined.
  

Practical notes for buyers

• For edible use, ensure FSSAI Mahua spec above and routine contaminants compliance; if solvent-extracted, confirm hexane ≤ 5 ppm post-refining per FSSAI.
  
• Sourcing strategies that partner with MSP-MFP procurement can stabilize raw-seed inputs and community income.
  

Dhuska (deep-fried rice–chana dal snack)

What it is & where it’s from (India/region)

• A signature Jharkhand street/breakfast snack (also in parts of Bihar): fermented/batter of rice + chana/urad dal, deep-fried; often paired with aloo/chana curry (ghugni). Recognized on the state tourism site.
  

Quality & compliance (India)

• As a ready-to-eat (RTE) product (fresh/frozen/retort), Dhuska must meet FSSAI’s food standards/additives & labelling rules for pre-packaged foods (Labelling & Display Regulations).
  
• For frying operations, India enforces Total Polar Compounds (TPC) controls on used oil: fresh oil ≤ 15% TPC; used oil > 25% TPC is prohibited—important for both street and industrial fryers.
  

Export positioning

• HS classification (typical):
  – Many Indian RTE snacks ship under HS 2106.90 (Food preparations n.e.s.); India exported ~US$ 708 M under HS 2106 in 2023.
  – Depending on formulation/presentation (e.g., bread-like cereal base), some exporters may use HS 1905; final coding should be confirmed with a customs broker for the specific recipe/pack. (Category references shown.)
  
• Pack formats: Retort pouches deliver shelf-stable RTE without refrigeration (thermal sterilization; can-like stability), widely used for Indian curries/snacks; frozen formats are the alternative.
  

Strengths & regional specificity

• Distinctive Jharkhand identity with simple, locally available grains/pulses—good fit for ethnic and diaspora channels and India-origin storytelling.
  
• Can align with ODOP/PM-FME efforts that spotlight Jharkhand’s foods and several MFP items (incl. Mahua) for value-chain support—useful for cluster-based branding and incubation.
  

Quick compliance & sourcing checklist

Mahua Oil

1. Specify FSSAI Mahua oil parameters in contracts (RI, iodine, saponification, unsaponifiables, acid value; hexane limit where relevant).
   
2. Map supply to MSP-MFP collection centers/co-ops in Jharkhand/Chhattisgarh for stable inputs; build in seed→crush→refining traceability.
   
3. Pick correct HS line (1515.90.40); use 2306 for de-oiled cake by-product.
   

Dhuska (RTE)

1. Decide pack: retort (ambient) vs frozen; align shelf-life/market route.
   
2. Ensure fryer-oil management meets TPC ≤ 25% rule; keep labelling compliant.
   
3. Likely HS 2106.90 (or 1905 depending on composition); confirm with broker for your exact recipe.