Traditional Cooking Practices and their Challenges (Lesson 16)
1. Introduction
a. Clip showing traditional kitchen
i. Observations:
a. Poor ventilation
b. Using open fire –three stone
c. Kitchen full of smoke
d. Fire located at the centre of the kitchen – difficult to put a chimney
e. Racket for firewood storage and drying above the fire place
f. The lady behind this is 85 years old
ii. Deductions
a. Over 70% of the Kenyan population are going through this daily
b. Breath this smoke daily
c. Majority of them being women and children
d. Walk for long distances in search of firewood:
i. Spinal injury
ii. Wasted man-hours per day
iii. Permanent skull deformity – Central – use back to carry load tied in a rope that is supported by head
Why pay attention to end users consideration in development of cleaer technology (Paradigm shift) Lesson 17
NB: People have been cooking from time immemorial – since fire was discovered!!! Why paradigm shift
b. Rethinking technology that can address the above challenges:
New technology will be successful in it takes the needs and cultural dimensions of the consumers without major overhauling the kitchen pattern and behavior
- Reduce smoke in the kitchen
- Reduction in amount of wood used
c. Meet the needs of the users
- Food type and cooking pot used :
- Roasting – green maize, roots and tubers
- Boiling
- flying
- Space heating for cold places
d. Product market
NB: traditional approach to Cookstoves and fuels dissemination has failed and only the market based approach will work?
Why:
· Poverty reduction - as a means of alternative livelihood
· Empowerment
· Increased productivity
Critical success factors to market based approach – having fulfilled the above
i. Right technology that meets the needs of the users
ii. Affordability
iii. Access
iv. After sale service
Case examples
· Types of stoves technologies (Menu)
o Locally made stoves – charcoal and firewood
o Factory made stoves – ecozoom, envirofit, burn stoves
o Semi-gasifiers – philips stoves, oorja stoves Biolite stove
· Case study:
o Veradiana Salala from Tanzania
Group work: Qualities of a good Cookstoves (Refer to the material)