These tender coconut vendors keep Chennai cool in summer Premium

Anna Nagar vendor sells fresh tender coconuts sourced from Pollachi, showcasing dedication and skill in satisfying customer preferences.

On Anna Nagar 18th Main Road, L. Senthil is setting up his cart for the day, neatly arranging the tender coconuts that have just arrived in a lorry all the way from the farms in Pollachi. For the past 12 years, he has been faithfully returning to this same spot at Anna Nagar West, travelling from Maduravoyal six days a week.

“Selling tender coconut is the only livelihood I know, and all the tender coconuts I receive are from the different farms of Pollachi,” says Mr. Senthil. “There are many passers-by, but I have about a hundred regular customers who come in even during winter,” he adds with a hint of pride.

A couple of customers stop by, with different, more specific requests. One of them asks for a sweeter tender coconut, while the other wants one with more water to quench the thirst and get some immediate hydration for a long day. “This is where we build the loyalty among our customers,” Mr. Senthil explains.

“It all comes down to how accurately you pick the right tender coconut based on what each customer wants, and of course, the price,” says Mr. Senthil, who has now lined up about a thousand tender coconuts by his cart. “Since this is the peak season for tender coconuts, I will sell more than a hundred today. Despite the heat which is tough for me, it uplifts our lives at the end of the day,” says the vendor.

While some vendors source their tender coconuts from Pollachi, a few like Kumaran who sells at the ICF Colony gets his stock from farms in Cuddalore district. “Customers often complain about the price, though I sell them at ₹70. But what many do not realise is that the production cost and transport charges are rising too. We make just about ₹10 per coconut to the maximum,” says Mr. Kumaran. “I stay here every day and save up as much as I can during the summer. This is all I know, and I have raised my children through this business,” he says, standing steadfast by his cart.

What both vendors agree on is that this business demands patience and an eye for detail when it comes to customer preferences. “Unlike the other fruits, tender coconuts need a skilled hand,” says Mr. Senthil. “Cutting them open with a machete is not just about strength but it is a calculated move. There is no room for a wrong angle,” he says.

Starting his work by 7 a.m. and winding up around 8 p.m., he cleans the area and disposes of the coconut shells before returning home, a routine for many years. While quick commerce is popular among the younger crowd, Chennai’s tender coconut vendors will continue to hold their ground as long as the sun keeps shining.