MAP_Jawhar Project

Launched on November 2nd, 2015, the program’s outreach has grown from 1,445 beneficiaries to over 10,134 beneficiaries across 6 beats. The program leverages ANNADA’s unique ‘Central Processing – Local Cooking’ model, wherein the specially formulated Ready to Cook and Ready to Eat mixes are processed centrally and distributed monthly to the AWCs. AWW/AWH trained in Safe Food Handling by ANNADA team members prepare the meal as per the weekly menu plan and serve the beneficiary.


Every day, the program serves approximately 10,134 beneficiaries. This includes children under the age of 6 years and Pregnant and Lactating Mothers across 162 AWCs. The program implementation has resulted in documented growth promotion of the beneficiaries.


Spirulina which has been declared as a super food by the United nations is rich in nutrients, antioxidants and helps increase the absorption of nutrition during digestion. At Jawhar, children are served energy dense, spirulina fortified Ladoos. These products are completely free of additives and preservatives.

Beneficiaries: 10,134

Anganwadis: 162


Jawhar Taluka, Palghar District, Maharashtra


November 2015


Spirulina fortified Nutri Ladoos.

Weekly Menu

A Cyclic Menu That Changes Every Month.
At Ghivanda Beat for 1,445 Beneficiaries.

 Monday  Dal Khichdi  Ragi Sattu
Tuesday   Poha  Chana Sattu
Wednesday  Masala Bhaat  Wheat Sattu
Thursday   Masala Daliya  Ragi Sattu
Friday   Soya Khichdi  Chana Sattu
Saturday   Lemon Rice  Wheat Sattu

Grammage & Nutrition Details

Approximate KCal Value.

Beneficiaries Age Group Serving Size (Meal+Laddoo) in gms Calories (in Kcal)
 1-2 Years 100.0  215
2-3 Years 150.0  325
3-5 Years  200.0  435
Pregnant Women 300.0  650
Lactating Mother 300.0  650
Average  197.5  500

10,134 Beneficiaries across Ghivanda, Jamasar, Sahkarshet, Daberi, Borale and Chambharshet.

DAYS Menu – (Spirulina Fortified Nutri – Ladoo Variants)
 Monday Plain
Tuesday  Sesame
Wednesday Chocolate
Thursday  Plain
Friday  Sesame
Saturday  Chocolate
Beneficiaries Age Group Serving Size (Meal+Laddoo) in gms Calories (in Kcal)
Children aged 7 mths – 3 years 25 130
Children aged 3 years – 6 mths 25 130
Pregnant Women 25  130
Lactating Mothers 25  130

All these products are prepared in the ISO 22000:2005 certified production unit at Thane. Continuous product and menu enhancements are conducted by the in-house R&D team on the feedback of the beneficiaries.

Infrastructure Enhancement

Fit-to-purpose infrastructure enhancements were done to enable the AWCs to deliver safe and quality meals. Each AWC is provided with Storage Units, Gas Range, LPG connections, Cooking Utensils where necessary and Cleaning Materials. A Brass Bell is installed in the AWCs to notify the beneficiaries once the meals are ready.

Each AWW/AWH wears hairnet and apron during preparation and serving of the meals. Cleaning material is provided to ensure the hygiene of the cooking and serving area is maintained.

Supply Chain

Hilly terrain and the approximately 250 km geographical spread of the identified Anganwadis makes it a challenging task to ensure seamless timely delivery of products. Supplies are dispatched from Thane every fortnight to the Central Receiving Unit at Jawhar. Material for each Anganwadi is packed in separate bags and labeled for easy identification.

Any non-conforming product is returned back to the CRU. Monthly Inventory audits are conducted for the reconciliation of the supply and consumption ensuring minimum wastage due to expiry or oversupplies.

From the Central Receiving Unit, the material is distributed to the AWCs by the local logistics coordinator within 3 days from receiving the material. AWW/AWH upon receiving the bags verifies the count and the condition of the material and sign-offs the delivery challans/receipts which are then submitted to reconciliation and payments.

annada-projects-jawahar-02People & Training

All the Anganwadi Workers and Helpers are extensively trained on Safe Food Handling and Hygiene Best practices and preparation of the meals as per standard operating procedures. Each AWW was given 16 hours of training while AWH received 8 hours of training. Refresher pieces of training are organized every quarter.

Many AWH had never used LPG before; they are trained on safe handling of the same. Training on cooking is also imparted to the pregnant and lactating mothers to support the AWW/AWH in the case of emergencies.

Monitoring & Supervision

A dedicated Helpdesk is set-up for the AWW/AWH to address all their queries, suggestions and to report any incidence. Regular outbound calls are made from the Helpdesk to update about new products, process, and training elements.

Food Safety Audits are conducted every month and a detailed audit is conducted every quarter to ensure alignment with the standard operating procedures and food safety standards set.

In phase 2, it is envisaged to integrate Biometric authentication of the beneficiaries to ensure transparent and effective implementation of the program

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