Market Acceleration of Advanced Clean Cook Stoves in the Greater Mekong SubRegion

5 FOREWORD 3 EXECUTIVE SUMMARY 4 PART 1: Introduction 7 Background Information 8 Locations 9 Part 2: Research & Methodology 10 Study Question 11 Study Target 11 Methodology 12 P

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Market Acceleration of Advanced Clean Cook Stoves in the Greater Mekong Sub-Region

End User Adoption Study

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With the Project Market Acceleration for Advanced Clean Cook Stoves in the Mekong sub-region’ SNV supports

Vietnamese producers of improved cook stoves to increase the efficiency and safety while reducing harmful

emissions from these cook stoves After meeting the strict project criteria producers are supported with a result based finance (RBF) incentive for each stove that they sell to end users in Vietnam The RBF incentives are

allocated through an innovative mechanism which we call the RBF incentive option auction This mechanism

results in the lowest possible incentive at which producers are still able to sell advanced clean cook stoves to end users in Vietnam, thereby achieving the maximum possible development impact per euro invested by our donor Energizing Development The producers are free to decide on the optimal delivery method to their end users,

which results in a high efficiency and an increased chance that they will continue these activities after our

intervention stops Besides supply, it is also necessary to create demand Through this project end users have a chance to experience the benefits that advanced clean cook stoves bring, which may increase their willingness to pay to a level where these cook stoves can be delivered on a commercial basis At that point, our objective of

creating a sustainable market for advanced clean cook stoves in Vietnam will become a reality

By now, seven different stove designs are eligible to compete for RBF incentives In order to estimate the actual development impact of the delivery of these cook stoves it is necessary to get a better insight into how much end users actually use these stoves and how they experience the benefits

This report would not have been possible without the contributions of many different actors SNV Netherlands

Development Organisation would like to acknowledge the contribution of the following organisations and

individuals:

Our donors, Energizing Development (EnDev) and Blue Moon Fund (BMF) for their financial contributions which enable SNV to implement this important project with the objective of creating a commercial market for

advanced clean cook stoves in Vietnam

The Winrock International Institute for Agricultural Development (WINROCK) under the U.S EPA Cook

Stoves Capacity Building and Technical Assistance Project who supported and funded the workshop about

“Measuring and Understanding Household Stove Use” They also provided SNV with the iButtons (stove usage

monitors) and provided technical support in during this research and the writing of this report

The Vietnamese Women Union , for their coordination regarding the many household visits and in arranging

support and approval from local government regarding this study

The ACCS team (Nguyen Duc Minh, Nguyen Hong Hanh, Theo Shand and Daniel Salinas) for their hard work

during the implementation of the study Also I would like to thank Nguyen Hong Nam, a PhD student of the

University of Science and Technology (USTH) for his contribution to this study We hope that you will continue to engage Vietnamese students to work on advanced clean cook stoves in Vietnam

Last but not least I would like to express my appreciation for the work done by Daniel Salinas, a Master

candidate Sustainable Energy Technology at the Eindhoven University of Technology Daniel joined SNV for a

three-month internship and acted as project leader for this study You have done a remarkable job in putting this study together in such a short time period I appreciate your in depth analysis and visualisation of the results of this study I am sure you have a bright future ahead of you, hopefully within SNV but I would also highly

recommend you to any external organisation

Steven Von Eije

Sector Leader Renewable Energy – SNV Vietnam

Foreword

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SSS

The End User Adoption Study was designed to gain a comprehensive

understanding into the adoption practices of Advanced Clean Cook Stoves in Vietnam by the general public The overall study researches on a wide range of factors that are relevant for the implementation of this technology

The study consisted on obtaining qualitative and quantitative data from surveys and sensors that monitor

temperature respectively During aperiod of two months, field study visits were conducted on two different locations within the Province of Hanoi Location A, 30 kilometres west of Hanoi, is considered primarily a rural area Location B, 26 kilometres south of Hanoi, is formed by small and relatively close clusters of households making it a peri-urban area

Two different intervention stoves were evaluated throughout the study The THX model from GreenGen Company

was analysed on Location A while the TM model from Tiến Mạnh Company was assessed on Location B Between

both locations a total of 46 households participated in the study Surveys were carried out in order to gain insight

on demographics, stove-stacking, accessibility of energy source, convenience, health, seasonal usage and an overall comparative between the intervention stoves (ACCS) and the traditional stoves Coupled to this, Stove Usage Monitor Systems (SUMS) were placed on cooking stoves used by each households to monitor their cooking behaviour

A transition between users cooking indoors towards cooking now outdoors in Intervention Households was registered via the survey The ACCS owners argued that the portability of their stove allowed them to cook outdoors more often than their Iron Bar Ultimately this has positive health consequences as there is a decreased risk for high emissions exposure due to the full air ventilation existing while cooking outdoors

The findings from the study also showed a substantial reduction in Iron Bar Usage in households that owned the ACCS with respect to the Control Group houses that didn’t own it The minutes spent per day using Iron Bar in the houses owning the ACCS dropped nearly 80% The number of cooking events with the Iron Bar dropped 69% for Location A and 90% for Location B Houses using the THX Stove operate their stove on average 0.7 times per day, while the TM Stove is required 1.0 times per day

The THX Stove accounted for 28% of the total cooking events for Location A whereas the TM Stove was

responsible for 52% of the total cooking events in Location B Both intervention stoves have contributed in a sustained reduction of households depending on the Iron Bar for their cooking necessities Nonetheless, stove stacking is present in the households as they require to use multiple stoves to satisfy different conditions

A difference in satisfaction levels between both intervention stoves was observed; with a slightly better evaluated

TM Stove in comparison to the THX Stove However, it is possible to attribute this phenomena to the adoption maturity that the TM Stove has over the THX Stove with respect to their owners Nonetheless, the majority of the ACCS users claimed that their Intervention Stoves outperformed significantly their traditional stove in different aspects

Both stoves have a potential to improve based on users’ opinions and they are willing to pay a higher retail price

in order for it to occur A notorious benefit observed on both stoves was fuel savings A reduction in high

quantities (more than 10 kilograms per day) of fuel consumption was noticed on Intervention Households in contrast with the Control Group households that still endure high fuel intensity due to their inefficient traditional stoves Furthermore, fuel availability was not a major concern for households that expressed the facilities they had to collect and acquire Wood and, to a lesser extent, Rice Husk

In the end, the study findings were able to successfully provide relevant data for all the parties involved in the project

Executive

Summary

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FOREWORD 3

EXECUTIVE SUMMARY 4

PART 1: Introduction 7

Background Information 8

Locations 9

Part 2: Research & Methodology 10

Study Question 11

Study Target 11

Methodology 12

Part 3: Qualitative Results & Discussion 14

Demographics 15

Stove Stacking 16

Accessibility of Energy Sources 20

Convenience 29

Advanced Clean Cook Stoves 30

Advanced Clean Cook Stoves vs Traditional Stoves 35

Kitchen & Ventilation 39

Health Issues 43

Seasonal Usage 45

Willingness to pay 46

Part 4: Quantitative Results & Discussion 48

SUMS – Stove Usage 49

Iron Bar Transition (comparing Qualitative & Quantitative Data) 53

ACCS Transition 55

Case Study: A Household using an ACCS for the first time 57

Part 5: Conclusions & Learning Goals 60

Major Conclusions 61

Part 6: Testimonies from study group 63

Final Word 65

Part 7: References 66

Table of Contents

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Adoption of an Intervention Stove: User’s adoption of ACCS is a process that involved acquisition, adaptation and implementation of the technology in the household’s routine rather than being limited to the event of purchasing the stove.

Forced draft: Forced air cook stoves use a fan to blow high velocity, low volume jets of air into a combustion chamber, which results in more complete combustion of the fuel.

ICS: Energy-efficient stoves for households They reduce fuel consumption below 40 % compared

to iron bar stoves and the three-stone-fires.

Natural draft: The flow of gases in a chimney due to the difference in temperature and density between the gases within the chimney and the exterior air.

Primary Fuel: most used fuel based on qualitative data.

Primary Stove: most used stove in the household based on the owner's perception or based on the data from SUMS

Results Based Finance: Conditional payments for pre-agreed and verifiable results with shifting risks from donors to market actors.

Stove Stacking: The process of using multiple stoves for users to satisfy their cooking demands; (e.g to cook faster, cook a number of dishes at once, among others)

SUMS: provides information on adoption of new technologies and their effect on cooking habits

by using low-cost commercially available temperature loggers coupled with fit-for-purpose processing software.

RBF Results Based Finance

SNV SNV Netherlands Development Organisation

SUMS Stove Usage Monitor System

THX Thế Hệ Xanh Stove (Green Generation Company Stove)

T-LUD Top-Lit Updraft Gasifier

TM Tien Manh Stove (Tien Manh Company Stove)

WOM Word of Mouth

Glossary &

Abbreviations

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Introduction

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Background

Information

Coupled to the health hazards, environmental damage with this

scenario is of great concern as inefficient burning of wood and

agricultural residue for cooking spews five tonnes of greenhouse

gases per stove per year into the atmosphere The role of cleaner

and efficient cooking technologies, such as the Advanced Clean

Cook Stoves (ACCS), can contribute to a reduction between

20-40% of these emissions

The “Market Acceleration of Advanced Clean Cook Stoves in

the Greater Mekong Sub-region” project is an Energising

Development (EnDev), Blue Moon Fund (BMF) and SNV

intervention in Laos, Cambodia and Vietnam It aims to start a

sustainable market for clean, smokeless and efficient ACCS

through supported sales from 2016-2019 in Vietnam The project

receives funding from EnDev; a global program managed by GIZ

and financed by DFID and different European donors, and from

BMF; a foundation comprised by scientists, researches,

investment professionals among other entities that apply

strategic philanthropy and initiative-based investments in

communities across the world

The End User Adoption strives to comprehend and report the

household’s cooking habits and patterns of usage The success of

a technology adoption relies on a symbiotic relationship between

user and technology itself Therefore, a thorough analysis of the users’ needs and wants has to be addressed and consider for the success of the ACCS program

Why is the project relevant?

Gains understanding on how stoves are used and how they change through time

Collects insight on fuel usage, distribution, convenience and affordability

Reflects on how successful the intervention stove has been in replacing traditional stoves

Provides valuable information regarding users perception and satisfaction levels with the technology

In Vietnam alone, 70% of rural households use firewood along with agricultural residue for cooking The WHO claims that short and long term health effects associated with the smoke produced by these fuels has contributed to approximately 45,000 deaths per year in the country

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For this study, the first location (known as ‘Location A’) was located 30 kilometres due west of Hanoi Location A

is composed by the Districts of Thạch Thất & Quốc Oai This area comprises sets of scattered houses in several

communes within the Districts under a primarily rural setting The second location (known as ‘Location B’), 26

kilometres due south of Hanoi, is composed by small villages scattered close to each other The Districts of

Phú Xuyên & Thường Tín have a higher urbanization rate and therefore are considered to be peri-urban

Location A Location B

Location A

Location B

Based on the list of consumers provided by the ACCS

Producers , Hanoi Province was chosen to serve as the study

group’s location for this project Two locations within the

province were studied Each location contained households that

owned either the THX stove or the TM Stove

Hanoi

Locations

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Research & Methodology

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SNV considers fundamental to delve deeper into these groups and analyse the impact that ACCS could potentially

have in their cooking habits, behaviour and daily life Therefore, the following study question was addressed:

Study Question

“How does an Advanced Clean Cook Stove impact cooking habits and behaviour in households across different locations”

SNV intended to provide real life/time quantifiable data into the adoption practices and usage of ACCS in Northern

Vietnam by conducting this study This project investigated the comparative difference between households (HHs)

using two different ACCS types against those without across Hanoi Province

We expect the information delivered by this project to assist in clarifying existing conceptions held by sector

supporters of the ACCS market related to usage and adoption

Study Targets

Investigate cooking habits of rural and peri-urban households with & without ACCS over a period of two months

Analyse and discuss the differences in cooking patterns between both ACCS

Evaluate the role of locations and social environment impacts upon Stove Adoption

Understanding the consumer’s perceptions and motivations in purchasing the ACCS

Discuss the usage of the ACCS and the degree of

replacement between Traditional and Advanced Clean Cook Stoves

Explore the fuel usage, distribution, availability and convenience of use for the households

Based on previous reports conducted by the Global

Alliance for Clean Cookstoves, the potential market for

ACCS in Vietnam encloses nearly 12.8 million Potential

Users The main two target groups in this assessment are

the highly demanding 9 million rural households and farmers

that are leapfrogging to new living standards

Study Question

& Target

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The methodology used for this study combined obtaining

both qualitative and quantitative data via the implementation of field surveys and the use of Stove Usage Monitor Systems (SUMS) respectively.

o 17 Households for Location A

o 19 Households for Location B

 Control

o 5 Households for Location A

o 5 Households for Location B

 Setup of Temperature Sensors and listing of the sensors using tracking forms

 Monitoring of Cooking Activities for

a period of one month

 Data compilation and processing

 Sample of Households with Intervention Stoves

 Testing of Pilot Survey

 Testing SUMS devices

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The Qualitative Data collection was conducted via

surveys applied at different stages of the study

( +300 questions asked) These surveys focused on

different components relevant to the study that would

complement the findings from the SUMS

Demographics

Stove Stacking

Accessibility of Energy Sources

The Quantitative Data was obtained utilising the Stove User Monitor Systems

throughout the period of one month These sensors measured temperature

changes on the intervention and traditional stoves, as well as on the ambient

Based on temperature readings, cooking events and their frequency were

determined on the different stoves

Methodology

Temperature Data Compilation

Data Analysis and Processing

of Cooking Events

SUMS reset and placed on original locations for new measurement period

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Demographics Throughout the study, multiple questions addressed

the subject of demographics It is vital to comprehend

and contextualize the groups being interviewed as this

information becomes insightful in finding a correlation

between users and their responses

74% of main cookers

in households are females

For Location A:

45% of HHs live with less than 6 million VND per month1

75% with less than 10 million VND per month

For Location B:

42% of HHs live with less than 6 million VND per month1

79% with less than 10 million VND per month

Farming as source of income

 58% on Wage Employment and Small Business

 11% work on Factories or receive

57% of HHs own chickens

as livestock farming The majority of the people possess at least a Secondary Education level

1 For Location A, a total of 2 out of 22 households decided not to disclose their income levels For Location B, 5

households out of 24 declined too The percentages shown on income distribution above only considered those

households that answered

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Stove

Stacking Stove Stacking as users might need multiple stoves to One of the most relevant topics with ACCS is

satisfy their needs The adoption of an intervention stove is

a process rather than an event The technologies must fit and cater the necessities of end-users If they don’t, there

is an opportunity to learn and get a grasp on the circumstances that prevent the technology from being successful and define strategies to tackle these problems

The Needs

Most of the people currently use their ACCS for Boiling Water,

Animal Feed and Heating (for long-time tasks such as simmering)

The HHs expressed their necessity to boil water for drinking as well

as to prepare animal feed There is also a demand for heating

during the winter season which needs to be covered by a different

form of heat source as the ACCS is not suitable for this type of

activity

Their Behaviour

A clear transition in cooking location has appeared between

households that don’t own an intervention stove yet compared

with those that do

Every household user in the control group cooks indoors as the

most common stoves that they possess are the Iron Bar stove

(which requires to be indoors) and the LPG stove (which is

always indoors)

The intervention group shows that at least 42% of the HHs cook

also outdoors and not only indoors This finding could play a big

role with regards to health related issues as the exposure to

harmful emissions is reduced when cooking outdoors due to an

increase in air circulation compared to an indoor closed system

Primary and Secondary Stoves for Control Group

We asked the users to classify their stoves as Primary Stove and Secondary Stove according to the frequency of use and how relevant they are to their daily activities Based on our findings, 60% of the control HHs use the Iron Bar

Stove as their Primary Stove whereas 60% considers the LPG Stove to be their Secondary

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Stove Stacking Primary and Secondary Stoves for Intervention Group

A quite remarkable feature is observed for this group More than 50% of the HHs

consider the ACCS to be the main stove in their houses Iron Bar is displaced to just 6% of the HHs while LPG remains as the main Secondary Stove for this group

For both groups, LPG is considered to be the preferred Secondary Stove ACCS has been competing with the

Iron Bar Stove to take the Primary Stove position in the HHs A more in depth analysis of the Iron Bar vs

ACCS can be consulted in Part 4 of this report (page 49)

Stove Stacking

The survey showed that households use on average between two to three different cooking stoves The

Control Group showed a preference for both Iron Bar and LPG Stoves On the other hand, the Intervention

Group showed an equal preference for LPG stoves between both locations There is visible reduction in Iron

Bar ownership between Location A and Location B and an increase in Rice Cooker usage in Location B

Even though both locations have a similar average income, Location A benefits from the wide availability of

firewood in the region to have a higher rate of Iron Bar usage Another reason could be linked to the social

perception of the Iron Bar Stove being used by the lowest-income households In more urban locations, it is

not only frowned-upon to use this stove but also higher house density push people to drop the use of this type

of stove A thorough discussion and analysis of the Iron Bar’s usage is further discussed on page 53

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Stove

The study expanded on learning more about the longevity that the stoves had in the users households as this aids in the comprehension on how well or not have

the technologies adapted to the households so far

The TM Stove from Location B has been, for this particular study, on the households for a longer period of

time compared to the THX Stove in Location A As the THX Stove producer provided us with a list of

households that qualified for the RBF Incentive, those households have recently adopted this stove On the other hand, the list given by the TM Stove producer showed existing owners of the stove prior to qualifying for

an RBF Incentive Therefore, the study groups were limited in having two options with different periods of acquisition

Time spent cooking according to users1

The following graph shows the duration of their cooking events throughout different stages of the day Their answers were based on what they perceived to be the time they spent cooking according to each

different cook stove The size of the circle is proportionate to the number of HHs owning that particular

cooking stove, therefore, a bigger circle shows a higher degree of relevance Users tend to use the ACCS for longer periods of time during the morning and evening periods

1 This information is based on qualitative data, the quantitative data can be found on page 49

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Stove Stacking End-users Satisfaction Levels with their Stoves

A technology requires to fit and cater people’s necessities in order to be adopted

and used by larger audiences Throughout this section of the survey the users

expressed their satisfaction levels with regards to different qualities or aspects that are relevant

for them

The TM Stove in Location B

received satisfactory credentials (4 or more on a scale from 1 to 5) on:

 Fitting Different Pot Sizes

 Fitting Different Cooking Styles

 Appearance

 Cleanliness Pots & Pans

 Smoke Production

The study shows that the TM Stove offers a higher degree of

satisfaction relative to the THX Stove This could be attributed to:

 Adoption Maturity: The TM Stove has been on the households for a longer period of time

allowing users to have a proper understanding of the benefits and characteristics of this stove

and therefore having a higher perceived satisfaction level about this technology

It is to be expected however that, once the THX Stove consolidates in the households and users learn

more about how to use the stove efficiently, its polygon will expand; indicating an increase in satisfaction

The THX Stove in Location A received satisfactory credentials (4 or more on a scale from 1 to 5) on:

 Fitting Different Pot Sizes

 Fitting Different Cooking Styles

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Accessibility

of Energy

Sources

The reach of the ACCS throughout the adoption process

is not only linked to the efficiency and performance of the stove itself but also on the diversity and abundance of the

energy sources required

Fuel Usage

In both Control and Intervention HHs, LPG predominates as the main energy source for cooking with 40 out of

46 of them using it Wood and Electricity come pair to pair as the second most common fuel source for

cooking followed up by Rice Husk which is mainly used on Location B as the ACCS for that location uses Rice Husk as fuel

Primary and Secondary Fuel for Intervention and Control Group

For the Intervention Group, Wood and LPG are the most relevant sources (Primary Fuel) of energy for cooking according to user preference Both of them share 33% of the total number of HHs that considers them to be their main energy source

For the Control Group, Wood was considered to be the main primary and secondary source of energy

The Top 3 energy sources were:

 LPG

 Wood

 Rice Husk

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Accessibility

of Energy Sources

Reasons behind utilising the Primary Fuels

Identifying not only the fuels but the reason behind using those fuels is key

Knowing how accessible and affordable the fuel is gives further insight on how

stoves can be designed or improved

LPG

It is attributed to LPG that cooking can

be done at a high speed and efficiently without major hassle LPG remains a relatively inexpensive fuel, abundant across the country and easily accessible for most Its burning efficiency makes it the cleanest of all the three This fuel produces no smoke throughout the process which contributes to a reduced risk in health-related issues

Wood Wood acts as the most common traditional source of energy derived from biomass The main to reasons behind this are that it can be obtained for free and that it is abundant and easy

to find Wood has become a reliable and well-known source of energy for cooking albeit producing important levels of emissions derived from the smoke produced during the incomplete combustion

Rice Husk This fuel has offered a pragmatic alternative to traditionally disposed agricultural waste after harvesting season Rice Husk brings an opportunity

to use this source of agricultural waste

as a fuel for cooking Not only is it easy

to find and relatively cheap (or even free) but also its physical properties allows it to burn easily and provide sufficient power for fast cooking

Monthly Electricity Consumption

The study showed that from the Control and Intervention Group, 50% &

33% didn’t know how much electricity they consume as electricity is

cheap in rural areas

Out of those who did know, the majority from both groups answered more than 200 kWh per month

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For the Control Group, every household used the Top 3 main energy sources (Wood, Rice Husk & LPG) on a daily basis; most of which happened on a frequency of three times per day indicating that they fuel is used potentially during the morning, afternoon and evening periods

On the other hand, the Intervention Group Households showed that Wood is used virtually daily but with a slight preference of just one event per day Rice Husk was used around two times per day according to users, while

LPG was the most frequently used energy source with between two to three events per day On both groups,

Electricity use as energy is linked primarily to the use of a rice cooker for cooking Nonetheless, the majority of

both groups didn’t consider electricity to be either a primary or secondary fuel for them

FUEL

FUEL USAGE FREQUENCY IN CONTROL GROUP HOUSEHOLDS

WOOD RICE HUSK LPG ELECTRICITY OTHERS

FUEL USAGE FREQUENCY IN INTERVENTION GROUP HOUSEHOLDS

WOOD RICE HUSK LPG ELECTRICITY OTHERS

Sources It is important to analyse the frequency on how the main fuel sources are utilised Fuel Usage Frequency

for cooking activities Qualitative data for this section was obtained by asking the users directly how often did they use their fuel sources The following tables show

the number of HHs that use a determined fuel on a given frequency

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Control Group:

Intervention Group:

The surveys showed that in both Control and Intervention Groups, nearly one out of four households buy Wood

while the rest of them either collects it or uses a combination of collecting/purchasing The majority of those that did collect Wood spent less than two hours in the process and most of them collected it with a frequency from

once a month to a few times per year Rice Husk is collected by most of the people spending less than one hour

on average Due to harvesting season’s nature, this fuel source is often collected a few times per year

Accessibility

of Energy Sources

Fuel Collection

One of the key components in determining how accessible the energy sources are

depends on the accessibility to each of the fuels that the end-users utilise for their

33% once per month

100% once per month

36% irregular

32% once per month

16% once per week

16% daily

50% few times per year

22% once per month

11% once per week

11% daily

6% more than once per week

whether the ACCS has been able to grant fuel savings.

RICE HUSK INTERVENTION GROUP

63% consume 1 – 6 kg

32% consume <1 kg

5% consume >10 kg

WOOD INTERVENTION GROUP

34% consume <1 kg

33% consume 1 – 6 kg

33% consume >10 kg

WOOD CONTROL GROUP

38% consume 6 – 10 kg

37% consume 1 – 6 kg

25% consume >10 kg

RICE HUSK INTERVENTION GROUP

63% consume 1 – 6 kg

32% consume <1 kg

5% consume >10 kg

WOOD INTERVENTION GROUP

58% consume 1 – 6 kg

26% consume <1 kg

8% consume 6 – 10 kg

8% consume >10 kg

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Wood and Rice Husk are commonly collected or bought on a monthly basis as people prefer to have stocked fuel

supplies to cook at any given time Those that buy Wood, tend to buy it in large quantities (over 1m3) The

majority of the people that collect Wood take more than 50 kg on each trip Rice Husk is normally bought in

sacks users end up getting a few sacks every two or more months Collected Rice Husk on the other hand is

collected normally with a frequency of once a month or even less and with quantities above 40 kg

Accessibility

of Energy Sources

Fuel Quantity (collected and purchased)

The following figures reflect on the average quantity of fuel (either by those that

collect it, buy it or do a combination of both) obtained by the households LPG

tanks are refilled rather infrequently (every few months)

RICE HUSK PURCHASED

100%buy <30 kg every two or more

months

WOOD PURCHASED

50% buy 1m3 (650 kg) every two or more months

30% buy 20 – 50 kg every week up to monthly

20% buy 1.5 m3 (1000 kg) every two

or more months

RICE HUSK COLLECTED

33% collect 100 – 2000 kg less than once

per month

33% collect 40 – 100 kg on a monthly

basis

20% collect 20 – 40 kg on a weekly basis

14% collect 1 – 20 kg on a daily basis

WOOD COLLECTED

35% collect 100 – 2000 kg less than once a

month

31% collect 50 – 100 kg on a monthly basis

19% collect 20 – 40 kg on a weekly basis

15% collect 1 – 20 kg on a daily basis

Who collects biomass fuel in the family?

Throughout the study, several HHs explained that the biomass collection process was carried on by multiple members of the family However, wives ended up having a key role in this aspect as almost half of the

households mentioned that they were contributing to the fuel collection

Biomass Collection

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Accessibility

of Energy Sources

Fuel Satisfaction Intervention Households

The different primary fuels used among the households have their own distinctive

advantages and disadvantages In the following section, the perception of end-users

with regards to the benefits and problematics that they find with each fuel is shown

HHs perception of Wood in the Intervention Group was more positive in contrast with the

Control Group The usage of the ACCS among the Intervention Group could have demonstrated

that Wood can be used in a more efficient, convenient and cleaner manner

Ease of Lighting Rice Husk and LPG are considered to be the easiest PF to light up during the cooking process Charcoal is considered

to be the ‘hardest’ to ignite among the five fuels; albeit it being easy to light up

in general

Smoke Generation

As to be expected, LPG is the cleanest of all fuels as no smoke is generated Rice Husk is considered to be the second cleanest one as more than 37% of the HHs consider it doesn’t create smoke while the rest believe little smoke is produced Wood by far is considered to

be the worst performing in smoke generation as more than ¼ of the HHs complain that the heavy smoke created disturbs their cooking activities

Soot and Dust Generation LPG and Rice Husk contribute the least

to soot and dust generation after cooking Wood performs the worst as almost 40% of the HHs agree that soot and dust is generated in high quantities after cooking

Blackness of Pots and Pans LPG allows pots and pans to remain clean after cooking as no smoke, soot or dust traces impregnate on to the surface

of pots and pans Households perceive that Rice Husk contributes little to black stains on their kitchenware whereas Wood has contributed to more noticeable marks and wear signs on their cookware

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Accessibility

of Energy

Sources

Fuel Satisfaction Control Households

In contrast with the Fuel Satisfaction results from the Intervention Households, this group has a lower degree of satisfaction with both Wood and Rice Husk as fuels

A possible explanation is that Intervention Households own ACCS which has shown to users that those fuels can be used efficiently with the advanced stoves Therefore, the

overall satisfaction for those PF increases

Ease of Lighting

LPG is considered as the easiest PF to

ignite, however both Rice Husk and

Wood receive a perception of being

slightly more difficult to ignite in contrast

with the intervention households

Smoke Generation

LPG remains the cleanest PF as no

smoke is generated during cooking

activities On the other hand, a higher

level of smoke production is associated

with both Rice Husk and Wood; while

40% of this group believes that Wood

produces heavy smoke that disturbs

their cooking activities

Soot and Dust Generation

LPG virtually produces no soot nor dust

after cooking Rice Husk produces soot

and dust while Wood contributes to both

conditions in high quantities

Blackness of Pots and Pans

LPG allows pots and pans to remain

clean as well TM Stoves creates black

marks after cooking on pots and pans

The majority of the HHs argue that

burning Wood as fuel is responsible of

creating thick black layers on their

different cookware

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Convenience The user’s perception on the practicality of their Primary

and Secondary Stove and Fuel reveals how easy or

complicated the cooking process might be The scope of

this section of the survey addresses the time spent in

preparing the their stoves, if they are easy to control and if the

users need to spend time removing ash and soot after each meal

is prepared

TIME TO PREPARE

PRIMARY STOVE & FUEL

INTERVENTION GROUP CONTROL GROUP

53% remove ash 30% remove ash

REMOVE ASH FROM

55% take <5 min

60% remove soot

34% remove it >1 per week

31% can accurately

control temperature at will

Secondary stove 44% can accurately

control temperature at will

Primary stove 40% have only rough temperature control

30% can accurately control temperature at will

Secondary stove 40% have stepwise temperature control with limited accuracy

cooking necessities

THX T14 Stove

Producer: Green Gen Company

Characteristics:

 Type: T-LUD Gasification Stove

 Material: Stainless Steel

 Dimension: W180mm x D180mm

x H320mm

 Air Circulation: Natural draft ICS

 Fuel use: Pellet, wood

 Burning Type: T-LUD and fuel feeding besides stove is possible

 Other: Natural draft

Advanced Clean Cook Stoves Characterization

The following figure shows the main characteristics from the two intervention stoves considered for this study For Location A, the THX Stove was analysed; while for Location B, the TM Stove was evaluated

 Air Circulation: Forced draft ICS

 Fuel use: Rice Husk, Sawdust

 Burning Type: T-LUD

 Other: Electric fan is included

Advanced Clean Cook Stoves Preference

Across both locations, users were asked on whether they would prefer the ACCS over the Traditional Stove:

 82% of the owners of the THX Stove in Location A would prefer this stove over the traditional one

 100% of the owners of the TM Stove in Location B would prefer this stove over the traditional one

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Advanced Clean Cook Stoves

Advanced Clean Cook Stoves Satisfaction

Users from both locations are satisfied with their ACCS However, people using

the TM Stove in Location B have a higher satisfaction level when compared with

the THX Stove used in Location A Nonetheless, it is expected that the THX Stove

satisfaction levels will improve as users get to learn more about the benefits and

traits that the stove has to offer them

Adoption Maturity plays a potential role on the reasons behind a difference in satisfaction levels between

both different stoves Durability, Cleanliness of Pots and Pans and Smoke Production are some of the criteria

at which the ACCS stoves underperform with respect to the other criteria according to users’ perception

However, the users are satisfied with the performance of their stove in the remaining aspects

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The THX Stove users agreed that Fuel economy was the most relevant positive feature they could perceive when using it As it was shown on the Fuel Consumption sub-section, there were substantial differences between the Control and Intervention Group with regards to their daily fuel consumption More than 63% of the fuel wood users argued that they consumed more than six kilograms of fuelwood per day on the Control Group whereas only 16% of the Intervention Group fuel wood users consumed the same amount Cleanliness, Portability, Power and a Reduction in Smoke Production were among the most recognized positive characteristics from the stove

On the contrary, the stove’s size was the most disliked feature as people found it to be too small to satisfy other cooking styles that are commonly covered by the Iron Bar Stove such as preparing Animal Food However, a significant amount of users also believed that they couldn’t find any major relevant negative features when utilising the THX Stove.This ultimately supports the assertion of users having a high level of satisfaction with their stove

Finally, the main area that some of the users might like to see improved is to have a similar stove but with a

bigger size that could fit their pots to prepare Animal Food Size has been the main concern expressed by users Nonetheless, a considerable amount of users also believe that there is nothing to be improved from the stove and that they are satisfied with the ACCS

improved by producers in order to satisfy the user’s desires

To be Improved Features

Strengths, Weaknesses and Opportunities for the THX Stove

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The TM Stove users argued that there were multiple positive traits found by using this stove in contrast to their

Traditional Stove Cleanliness, Time Savings, Easy to Tend, Fuel Economy, Convenience and a Reduction in

Smoke Production are among some of the features that users found attractive from using this stove

On the other hand, durability was one of the main concerns that users had when using these stoves; claiming

that on average they lasted between 12 – 18 months Field study visits showed that some of the TM Stoves

presented heat damage both in the inner and outer chamber which caused the stove to eventually lose some of

its efficiency as the interior became corroded Nonetheless, a noticeable number of users argued that the stove

features were good enough to satisfy their demands and therefore they considered that there were no negative

aspects

An area of opportunity for this stove according to users is to improve its durability The stove had a tendency to

generate substantial heat quantities that gradually wore out the material; affecting its performance Therefore,

users would like to see an updated version that proves to be more durable than their current model However, a

substantial number of users are content with their current stove and do not feel that the ACCS requires further

improvement

Advanced Clean Cook Stoves

Strengths, Weaknesses and Opportunities for the TM Stove

For the TM Stove, the following traits and aspects were shared by their users in

Location B It is important to make a distinction between this stove and the THX Stove

as the TM Stove has a bigger size

To be Improved Features

Advanced Clean Cook Stoves as Primary Stoves

As expressed in the Stove Stacking section, the ACCS acted as the main stove to satisfy cooking activities in 53% of the Intervention Group Households From those households that considered the ACCS as their Primary Stove, the THX Stove was considered by 41% users as their Primary Stove while 63% of the TM Stove users

consider it to be their Primary Stove

Adoption Maturity

Stove Characteristics

Social Impacts Satisfaction

Levels