TTD to improve quality of Anna Prasadam, replace decade-old machinery, reopen Panchajanyam kitchen

TIRUMALA: Tirumala Tirupati Devasthanams (TTD) new Executive Officer J Syamala Rao on Wednesday reviewed the activities of the Annaprasadam wing of TTD and suggested ways to improve the taste and quality of Annaprasadam.

The EO along with the JEOs Goutam and Veerabrahmam and others reviewed the places of work where food was prepared in Tirumala including Matrusri Tarigonda Vengamamba Annaprasadam Complex (MTVAC), Akshaya Kitchen in VQC, PAC 2 for the sake of pilgrims besides Employees' Canteen and SPRH.

He directed the officials of Annaprasadam and the engineering department to consider the opening of Panchajanyam Kitchen which was kept on hold, by completing the pending works soon.

The EO also reviewed vegetable donors, the One Day Donation Scheme, and others. Later he suggested the officers of Annaprasadam to enhance the quality of butter milk being served to the devotees and to keep the premises inside the cooking area clean and dry. He directed the food quality inspector to regularly check the food items.

He wanted a concrete action plan on the issue of enhancing the manpower by the increasing number of pilgrims at Tirumala and Tirupati, replacing the decade-old machinery with new ones to meet the increasing demand, appointing a food consultant to enhance the quality as well the quantity of Annaprasadam.

Deputy EO Rajendra, Catering Special Officer GLN Shastry, food Inspector Srinivasan, and others were also present.

On average everyday TTD would serve 1.92 lakh meals on normal days including 1.75 lakh servings in Tirumala alone and nearly 17,000 servings in Tirupati while around 2.14 lakh during weekends including 1.95 lakh in Tirumala and 19,000 in Tirupati. The average expenditure on Annaprasadam on any given day would be Rs.38 lakh.