When I’m asked what type of business is taking me to the Philippines, and I say coconuts, I enjoy the looks I receive, which range from the quizzical to almost dismissive. But a confectionery company needs good quality coconut, and lots of it, so here I am in Candelaria on the island of Luzon.
Sure, what I buy starts as an exotic, tropical cluster high atop a picturesque, scythe curved tree. But it’s fruit by the truckload, after tree climbers with real scythes have done their death-defying duty, that I’m after. Husks removed, and brown skin expertly pared by hand. White meat washed, shredded and desiccated. Bagged and loaded on shipping containers to America to be lovingly coated in chocolate.
It’s a great job.
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