Wood cookstoves in Fiji
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It has been noticed that the available local wood stoves used by rural dwellers within Umudike and environs consume more fuel wood and take longer time to cook food placed on them. Here effort was made to design a stove that can take lesser wood and lesser time to cook food. This was intended to reduce wastage of fuel wood and save time for the rural dwellers within Umudike and environs. The improved wood stove is made of a double walled combustion chamber. The double walled combustion chamber was incorporated with the aimed of reducing heat loss to the surrounding environment, thereby concentrating the heat on the pot. The result showed that the improved wood stove took lesser time and lesser amount of wood to cook 2000 mls of water when compared with two other local wood stoves.
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The use of wood burning stoves as a supplemental residential heat source is examined. Three common types of wood burners are considered: the wood stove, the wood boiler, and the Franklin‐combination stove. The analysis focuses upon three main areas: cost, energy and environmental effects. Indications are that the large scale use of wood as a fuel source is a viable alternative to conventional energy sources in regions having ample forest resources and relatively low population densities.
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The level of fuel wood consumption in traditional cook stoves is on the increase due to the cost and unreliability in the supply and availability of modern forms of energy. This study focused on the adoption of improved cook stoves in Kaduna North Local Government Area. Data were collected from four sampling units (Kawo, Badarawa, Hayin banki, and Unguwar shanu) using field observation and questionnaire survey. The data collected were analyzed using t-test and the Point Biserial Correlation. Results obtained revealed a significant relationship between education levels attained and type of cook stove used. Majority of the respondents with low income (< 18,000 naira) were found to use fuel wood. A significant relationship existed between house hold size and type of cook stove used, where households with numbers greater than 4 used fuel wood in the study area. Significant difference in the amount of fuel wood consumed by improved and traditional cook stoves was observed using t-test, where traditional cook stove consumes much more fuel wood than the improved cook stove. Most respondents preferred traditional cook stoves and open fires over improved based on beliefs and culture. Awareness level about the improved cook stove was very poor. The use of improved cook stoves from this study has shown a strong relationship between its adoption and educational status, income level, household size, cultural beliefs, as well as level of awareness. Hence, there is need for enlightenment on the advantages of improved cook stoves and dangers associated with fuel wood/open fire use. Keywords: Fuel wood, Cook stoves, Kaduna, Traditional, Energy
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Up to 2.4 billion people (approximately 40% of the earth's population) still depend on biomass as their main source of energy and currently, there are a wide variety of stove technologies and designs aimed at providing better cooking experience to end-users.The study design was cross-sectional, and data was collected between November to March of 2019 in the Kasena Nankana Districts.The study conducted 20 in-field uncontrolled cooking tests designed to assess the fuel consumption performance of the Ace stove and the Jumbo stove.Specific Fuel Consumption (SFC), Per Capita Biomass Consumption (PcBC) and Fuel consumption rate were calculated across a variety of meal types using the two stoves.An independent T-test was employed to determine the mean differences.The results showed that the Jumbo stove averaged 1.43±0.23kg of fuel per a cooking event with a per capita annual consumption of 38.06-274.97kgwhile the Ace stove averaged 0.31±0.04kgper cooking event with a per capita consumption of 14.6-75.65kg.There was a statistically significant difference between the fuel consumption rate per kg of food prepared (p<0.001) between the Ace stove and the Jumbo stove (Figure 1).
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In Rural areas, energy is used mainly for cooking and heating purpose. Use of traditional stoves consumes more fuel wood and increase the burden of women in terms of air pollutin and drudgery induced kitchen work. In order to reduce indoor air pollution and increase fuel efficiency as well as protect the forest resources and environment, improved stoves (Rice husk stove and enviro fit chulla) were tested in different villages of Raichur and Bellary for three months. Both were found to be having less fuel consumption and time for cooking, burn rate compared to traditional chulla. Among the improved envirofit chulla found to be taken less time and fuel to cook the food and also having less burning rate. Among agricultural waiste wood husk with wood gives less specific fuel consumption rate and among the improved chullas, envirofit chulla has less specific fuel rate compared to rice husk stove.
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