How Locals and Food Industry in Goa Eyeing Changes Led by Coconut Price Rise

For tourists in Goa expecting to consume coconuts at a lower price, based on the understanding that Goa has been a significant producer, there has been disappointment over prices for a long time now, even as they deal with roadside stalls and vendors. However, this situation is similar for locals as well.

Only a few months ago, during Ganesh Chaturthi, coconut prices surged to nearly Rs. 100, while small-sized coconuts were priced at Rs. 45, up from Rs. 20–25; mid-sized coconuts rose from Rs. 25 to Rs. 60, while large-sized coconuts were priced at around Rs. 90.

As Local Samosa spoke to a local last month, he was quick to say, “Even on regular days, we are witnessing a price rise. What used to be sold for Rs. 20 to Rs. 30 is now available at Rs. 50 to Rs. 60, for tourists and locals alike.” Jay, who works as a driver with a travel company, added that an increase of Rs. 3 to Rs. 5 in regular pricing has now become a normal phenomenon, representing the minimum increase in transactions.

While the rise in coconut prices has been widely reported in recent times, such fluctuations are not new within the state. This monsoon, the increase was attributed to difficulties in harvesting during the season. However, several experts have also stated that the premature plucking of tender coconuts has been another contributing factor.

“Over the past year, we have seen a clear and sustained increase in coconut prices, which directly affects food costs in Goa. Traditionally, fresh coconuts in local markets would retail in the range of approximately Rs. 20–30 per piece. More recently, prices have frequently moved to about Rs. 40–60 per piece, depending on seasonality and supply. That represents an increase of roughly 60–100%,” Arjun Jaiswal and Saniya Puniani from Como Agua said while speaking to Local Samosa.

Even locals are aware of this change. Speaking to us, Jay says, “Coconut flowering is not the way it used to be, as soil quality is changing due to construction activities.” Moreover, migration from Goa has led to unattended land, resulting in monkeys destroying coconut plantations, as several experts have reportedly noted. “Yes, Goans have always migrated outside the state for work,” he adds.

Coconuts form a major staple in Goan food and, hence, demand remains high within the state. To meet this demand, the Goa State Horticulture Corporation Ltd has been importing coconuts from Karnataka. However, supplies are reportedly falling short.

“Over the past year, we’ve seen a significant increase in the price of fresh coconuts here in Goa, nearly 30–40% compared to previous seasons. Traditionally, coconuts have been abundant in the region, with local vendors sourcing them directly from nearby farms and groves. But changing weather patterns, reduced yields in some pockets, and increased demand from both local markets and tourism-related businesses have pushed up prices,” says Rajendra Salgaonkar, co-founder of the Anjuna-based Café Lilliput.

The cultural-coconut

Coconuts have been instrumental in Goa’s culinary culture. Speaking on this, Arjun Jaiswal, who runs Como Agua, says, “For Goans, coconut is both a cultural staple and an everyday necessity, not a luxury commodity. At a cultural level, rising prices put pressure on traditional cooking practices that rely heavily on fresh coconut rather than substitutes.”

Goa has a population of approximately 1.59 million people, as per 2026 estimates, and nearly all of them consume or use coconuts regularly. Some reports also indicate that a significant number of Goans are involved in coconut cultivation, with the crop covering over 25,000 hectares of land.

“For Goans, coconuts are not merely a commodity but a cultural and culinary staple, deeply interwoven into daily life, traditions and livelihoods. Rising prices affect households, small eateries and local producers alike, and highlight the need for more sustainable supply chains and long-term solutions that support local farmers while ensuring availability and affordability,” says Abhishek Dhar from Varca-based Elements by Rosetta.

Impact already visible

“We (Goans) eat a lot of coconut in our dishes, so there is a lot of demand,” says Jay, who has coconut trees on his own land; however, the price rise has made him more cautious about protecting them from theft.

Commenting on its direct link to communities living in Goa, Rajendra Salgaonkar highlights how a broader shift is taking place at the community level. “It highlights how climate, supply chain changes and demand fluctuations are impacting traditional agricultural produce. Goans are resilient and adaptive, but we also cherish local ingredients and the authenticity they bring to our food.”

At Salgaonkar’s café, coconuts have long been part of the establishment’s signature offerings, and the co-founder says the rising cost has affected procurement budgets. “This year, we have had to be more strategic in our sourcing, work closely with vendors to lock in better rates, and rebalance our menu offerings seasonally. More importantly, we’re seeing similar concerns echoed across many F&B operators in Goa, from beach shacks to fine-dining restaurants, because coconut plays such a central role in Goan cuisine and hospitality.”

Abhishek Dhar, however, speaks about the impact, stating that while some level of price rationalisation is inevitable, most operators are striving to absorb the increase through tighter cost controls and menu engineering.

For restaurants run by Arjun Jaiswal and Saniya Puniani, this change matters because coconut is not a garnish or optional ingredient; it is central to Goan cuisine. “Coconut milk, grated coconut and coconut oil are used daily in curries, gravies, rice preparations and even beverages. The rise in prices, therefore, increases raw material costs across a large portion of the menu, compressing margins unless prices are adjusted or portion sizes and sourcing are carefully reworked.”

However, while high-end hospitality brands may still be able to absorb the price increase, it is local communities and cultural practices that stand on the brink of significant change. “At a cultural level, it puts pressure on traditional cooking practices that rely heavily on fresh coconut rather than substitutes,” says Jaiswal, adding, “It also highlights a deeper concern for Goa: dependence on external supply and declining local coconut cultivation. For many Goans, this price rise is not just about cost, but about the gradual erosion of self-sufficiency and food heritage.”

For people from lower-income groups, such as Jay, the increase adds to existing inflation while incomes remain largely stagnant. “My only income is through driving here, but even the prices of petrol and diesel are increasing. Many go out of the state, and those who stay cannot survive on an average income of Rs. 15,000 to 17,000 given the expenses. This is how it has been,” he laments.