dried meat of the coconut — accounts for a significant
fraction of Kerala’s gross product.
We arrived just
before the workers took
their midday meal. The late-December weather
was quite hot if you were to ask me, but to the
locals a recent temperature drop made it seem chilly.
The sun was still
sufficiently hot to dry if not virtually broil the coconut
meat halves, which the workers patiently turn so drying is even. When
the drying process is complete, the copra is gathered and sacked for
delivery to the
pictured above is a
working boat, the basic craft upon which the kettuvallams
are based. Add some refinements and amenities, and you’re
ready to cruise.