YUPIA, 25 Sep: Papum Pare Deputy Commissioner Mamu Hage called for documenting local cuisines and displaying them along with nutritional charts detailing their nutritional values at anganwadi centres across the district.

Addressing anganwadi workers and anganwadi helpers at a recipe competition organised as part of the ongoing Poshan Month, the DC stressed the importance of promoting local cuisine through the use of locally available ingredients, which, she said, would not only encourage healthy dietary practices but also help preserve traditional culinary knowledge.

Women and Child Development Deputy Director Jaya Taba briefed the gathering on the ongoing Poshan Maah, which is being observed across the district in convergence with 'Beti Bachao Beti Padhao'.

ADC Tame Yajum emphasised the importance of incorporating locally available food products into daily diets, highlighting the nutritional benefits of millets and encouraging their use in everyday meals.

Anganwadi workers from all ICDS cells across Papum Pare district participated in the competition, showcasing nutritious and innovative recipes prepared using locally available ingredients.

The recipe competition winners were Nabam Lawani Hina, Khrime Milli, Mari and Karter.

As part of the programme, six best anganwadi workers and six best anganwadi helpers were also felicitated for their dedicated services. While the best anganwadi workers were Hari Meenu, Meta Tok, Tadar Yacha, Chasa Pansa, Tarak Ana and Tago Yaro, the best anganwadi helpers were Kabak Mariyam, Bullo Yamang, Bamin Yaja, Nabam Merry, Tadar Jar and Tago Bikia.

The competition was organised by the district administration in collaboration with the Department of Women and Child Development. (DIPRO)