Ravi wakes at 4:30 a.m., ties a rope belt around his waist and climbs — barefoot — 25 metres up a palmyra to collect neera.
By 8 a.m. the sap is boiling in a shallow kadhai on his courtyard hearth. By noon it has become jaggery. By evening it is in jars, labelled by hand.
This is the reality behind every 250g pack we ship.