myola joanes
myola@herald-goa.com
BENAULIM: Cornelio Fernandes, a 57-year-old man from the coastal village of Benaulim, makes a living by selling tender coconuts, offering a refreshing respite to both locals and tourists alike. Known as “aad-saur” in Konkani, the tender coconut is more than just a thirst quencher; it’s a symbol of Goa’s tropical charm and laid-back lifestyle. Cornelio’s organic tender coconuts, sourced from the neighbouring village of Colva, not only provide relief in the heat but also support the local economy by promoting small-scale farming and sustainable practices.
A first-generation tender coconut seller, Cornelio’s path to this humble trade wasn’t straightforward. “After I came down from Saudi, we were stuck without during the Covid-19 pandemic. There were no events happening, and with a family to look after, my wife helped me start this business,” Cornelio says, reflecting on his challenging journey. His dedication to the craft is evident in his words: “I taught myself how to select the best coconuts, perfecting the art of cutting them open with a swift machete strike, and understanding the nuances of customer preferences. All these things are important.”
Cornelio’s life before coconuts was filled with various jobs in Goa and Mumbai. He had always set his sights on working in the hospitality industry, which led him to Saudi Arabia, where he worked as a barista for 15 years. “After my kids were born, I wanted to spend more time with them and also lend a helping hand to my wife. So, I began carpentry as a day job while taking up catering service gigs in the night,” Cornelio shares, stressing the importance of a work-family balance.
His father, a carpenter, and his mother, who worked in the Gulf, laid the foundation for Cornelio’s hardworking ethos. Today, he juggles multiple responsibilities. He starts his day early, waking at six to help his wife get their three children ready for school before setting up his coconut cart. Whether it’s rain or sunshine, Cornelio remains committed to his work, only taking a short break for lunch. His day doesn’t end until 10 pm, although, on days when he has catering gigs, he closes his cart a bit earlier to make it in time for the night’s event.
Cornelio also takes pride in the sustainable nature of his business. Speaking to O Heraldo, he explains, “The coconuts travel a short distance from the groves to my stand, maintaining their freshness and reducing pollution caused by transportation. This sustainable practice is essential for the quality and community. It encourages people to cultivate more trees, and Goa’s warm climate and fertile soil make it an ideal place for coconut cultivation.”
His warm and welcoming personality adds to the charm of the village, where each sip of his tender coconut water offers a taste of Goa’s rich heritage. Cornelio’s story is not just one of survival, but of embracing his roots, promoting sustainability, and creating a business that reflects the true spirit of Goa.