The new Executive Officer of Tirumala Tirupati Devasthanams (TTD), J Syamala Rao, recently reviewed the activities of the Annaprasadam wing of TTD. He suggested ways to improve the taste and quality of Annaprasadam. The EO, along with other officials, visited various places where food was prepared in Tirumala, including Matrusri Tarigonda Vengamamba Annaprasadam Complex (MTVAC), Akshaya Kitchen, and more.
During the review, the EO directed officials to consider opening the Panchajanyam Kitchen by completing pending works soon. He also discussed vegetable donors, the One Day Donation Scheme, and other related topics. The EO emphasized enhancing the quality of butter milk served to devotees and maintaining cleanliness in the cooking area. He instructed the food quality inspector to check food items regularly.
Furthermore, the EO wanted a concrete action plan to address issues related to increasing manpower due to the rise in pilgrims at Tirumala and Tirupati. He also mentioned replacing old machinery with new ones and appointing a food consultant to improve both the quality and quantity of Annaprasadam. Deputy EO Rajendra, Catering Special Officer GLN Shastry, and food Inspector Srinivasan were also present during the review.
On average, TTD serves 1.92 lakh meals daily on normal days, with a significant portion being served in Tirumala. The average expenditure on Annaprasadam on any given day is around Rs. 38 lakh.
