AKSHAYA PATRA

The program was initially started in Bangalore in the year 2000. The main
objective of this program is to serve nutritious food to 1500 children in 5 schools in
Bangalore. The original idea was from the concept of prasadam. By Aug 20,2010
about 12,28,580 children were being fed in India across 9 states.
Then on june 14,2007 TAPF served mid day meals to 65,000
underprivileged students in Gujarat. The two service areas of Gandhinagar and
Vadodara were looked after by a TAPF, Gandhinagar.

Supply chain :
Sourcing and storage:
TAPF received rice from the Gujarat state civil supplies corporation. The
requirement of Grain and atta were expected to deliver to the MDM centres. The
charges were Rs75 per quintal in Gujarat.
vegetables,pulses,oil were purchased locally as per the requirement from
kalupur and madhupura in ahmedabad. On the account of the inflation in 2009,
bulk procurement was done by TAPF. The items were kept in cold storages.
Inventory at the storehouse consist of food grains, vitamins and supplements.
Purchase department used to collect quotations from different suppliers. The main
criteria for selecting the vendors are by different rates and their quality.
The necessary items were procured from different vendors as per the
requirements.
PRODUCTION:
Keeping the nutritional balance in mind, menus were prepared. They were
normally designed to fulfill the norms of govt. The caloric value and protein
content were also maintained and checked. The average of daily consumption of
meal were about 180 grams, this should be monitored by govt.
Attaining this level was difficult because of some reasons. They were:
 The choice of items may not contain the ingredients stated by govt
 The stated level and the actual level taken by the individuals have some
variation.
 Most of them may not reached the expectation level.
TAPF did a survey to know about the number of beneficiaries from this program.
In the case of higher demand helpers used to acknowledge the school authorities
and the prepared according to the daily requirements.

A production planning report will be prepared for determining about the start
time for cooking, quantities needed for production.

COOKING
The kitchen will start with pre cooking activities such as washing and cutting of
vegetables.

In case of centralized kitchen mechanization reduces the human power and also
ensures the quality. Grains,pulses and spices were washed and stored. The
vegetables were cleaned washed and cut by specially designed machines.

The rice cleaning machine had a capacity of 5 tones per hour. Steam was medium
of cooking. They also had roti making machines which yield upto 40,000 rotis per
hour.