SEWA

Impacts of Household Energy Programsin Uganda, Benin, and India

Impacts of Household Energy Programsin Uganda, Benin, and India

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To build stove testing capacity of local stove programs andincrease our understanding of how they are performing.

• Four year program in six locations.

• Winrock International helped facilitate capacity buildingworkshops.

• Aprovecho led complimentary lab-based cookstove testing andtraining on CCTs and WBTs.

• Berkeley Air Monitoring Group led field-based cook stove testingand training on KPTs and emissions.

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USEPA Cookstove Project

Cook Stove Field Testing, Training, and TechnicalAssistance

• Program objectives– Build local organizations’ field testing

capacity– Collect and disseminate data on field

performance of technologies.

• Rationale– Building local capacity increases stove

testing efforts and helps programsassess their effectiveness.

– Available data from field testing is sparsecompared to that from laboratory testing

– Evaluating the in-home effectiveness of anew technology is essential to forquantifying actual impacts

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Kitchen Performance Test (KPT)

• In-home assessment of fuelconsumption of traditional and newtechnologies

• All fuel weighed daily• 4 consecutive visits, yielding 3 days

of fuel use data• Participants instructed to cook as

they normally would.• Study sites in Uganda, Benin, and

India• Building on previous round of

U.S.EPA funded KPT projects

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SEWA surveyors practice the KPTprotocol in Gujarat.

Uganda: August, 2012

• Cross-Sectional study inKampala

• Baseline: Households usedprimarily charcoal (N=54)

• Intervention: Customers ofWana Energy LPG canisters.(N=38)

• Overall energy use was similarbetween the study groups.

• Charcoal use ~31% lower inLPG user homes

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Trad

ition

alLP

G

Benin: July, 2013

• Cross-Sectional study inSouthern Benin

• Baseline: Traditonal Charcoalstoves (N=57)

• Intervention: Éclair Stove(N=62)

– Charcoal burning

– Contains secondary air holes

– Two designs in two sizes

• Intervention households used~29.5% less charcoal thanbaseline homes.

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Clop

orte

Écla

ir

India: August – October, 2013

• Before and After

• Baseline: Traditional Chulha(N=117)

• Intervention: Eco Chulha (N=117)– Forced air gasifier

– Can burn a variety of fuels

– Primarily wood during KPT

• Idealized “100%” usage scenario

• Intervention households used~61% less wood than baselinehomes.

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Chul

haEc

o Ch

ulha

XXL

Initial round of KPT studies

• Presented in Johnson et al. 2013.– Maharashtra, India

• Traditional wood burning chulha• Oorja: forced-air gasifier designed to burn sugarcane pellets,• Homes that were using LPG exclusively

– Nepal• Traditional wood burning chulo• Improved Biomass Stove: built-in chimney stove, wood-burning,

mud brick– Peru

• Traditional open-fire stove• Inkawasi: a built-in chimney stove, wood-burning, adobe and either

ceramic or mud bricks

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0

10

20

30

40

50

60

WoodOther BiomassPelletsLPGCharcoalKerosene

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Benin* India*

(Gujarat)

Uganda* PeruǂᴓIndiaǂ

(Maharashtra)Nepalǂ

ǂ Study was conducted in the first round of USEPA KPT projects. Details published in Johnson et al., 2013.*Study was conducted in the second round of USEPA KPT projects. Details are reported in this paper.ᴓ For clarity, only measurements from one of the study sites in Peru is presented (Santiago de Chuco).

Key points and future work

• Many promising technologies exist which potentially reducedhousehold fuel consumption and emissions.

• Fuel consumption estimates inform on effectiveness ofhousehold energy programs.– Further field assessments of stove programs are important to more

comprehensively understand how household energy interventionsare performing.

• Characterizing cooking tasks using new and traditionaltechnologies may help guide programmatic and technologydesign efforts

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Linking Effectiveness With Cooking Tasks

• Studies on stove usage commonly point tostove stacking (Ruiz-Mercado, et al., 2011).

• Using certain stoves for specific tasks will affectthe household energy balance.

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• Information on common cooking tasks’ traditional time and energydemand, as well as emissions, is limited, but can help direct technologyand program design phases.

– Design/promote stoves that work especially well for the most costly/dirtytasks.

– Train users to preferentially use the efficient stove for selected tasks.

HypotheticalComplete

Displacementof Traditional

Chulha

100% reportedEco Chulha

usage duringfollow-up

Participantsinstructed touse only theEco Chulha

during follow-up

Mis-communication

/translationerror in follow-

up study

Gujarat, India: Case Study

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Hypothetical Savings

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Baseline

CompleteDisplacement

0

0.2

0.4

0.6

0.8

1

1.2

1.4

0%

20%

40%

60%

80%

100%

0% 50% 100%

Fuel

Sav

ed (k

g/st

anda

rd a

dult/

day)

Perc

ent F

uelS

aved

Percent Traditional Stove Displacement

50% Displacement30.5% fuel savings

Itemized Time and Fuel Requirements

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Bath Tea

Vegetables

Bread

0

2

4

6

8

10

12

14

Tim

e to

cook

(min

/SA/

task

)

Traditional Chulha*

Eco Chulha*

*Bubble size correlates to mass of fuelconsumed per person per task

Itemized Time and Fuel Savings

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Bath

TeaVegetables

Bread

-2

0

2

4

6

8

10

-25 25 75 125 175

Tim

e Sa

ved

(min

/SA/

task

)

Fuel Saved (g/SA/task)

Fractional Savings per Meal

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Baseline

CompletedDisplacement

0

0.2

0.4

0.6

0.8

1

1.2

1.4

0%

20%

40%

60%

80%

100%

0% 50% 100%

Perc

ent F

uelS

aved

Percent Stove Displacement

50% Adoption30.5% fuel savings

Fractional Savings per Meal

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Bread

VegetablesTea Bath

0

0.2

0.4

0.6

0.8

1

1.2

1.4

0%

20%

40%

60%

80%

100%

0% 50% 100%

Perc

ent F

uelS

aved

Percent Stove Displacement

25%

23%

10%

3%

Key Points

• The 61% fuel savings observed in Gujarat, India is the result of anartificially produced complete usage scenario.

• Absolute savings of fuel (74 ± 60 g/person/task) and time (4:41 ±4:25 minutes per person per task) was greatest for bread.

• In a stove stacking scenario, displacing the traditional chulha withthe Eco Chulha for tasks such as cooking bread and vegetables willresult in significant fuel and time savings, while bath water and teawill have less of an effect.

• Itemized task information can aid in training, marketing, andtechnology and program study design.

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Thank you!

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Thank you to our KPT survey teams and fieldsupervisors for their hard work. Thanks to theUSEPA and Winrock International for their supportthroughout this study. We also wish to thankeveryone SEWA; GIZ; Center for Research inEnergy and Energy Conservation; Center forIntegrated Research and CommunityDevelopment, Uganda; and Wana Energy whoassisted with organizing and planning the trainingprograms and field studies. And, most importantly,thank you to all the participants who allowed usinto their homes and made this possible.

References

Ruiz-Mercado I, Masera O, Zamora H, Smith KR. Adoption and sustained useof improved cookstoves. Energy Policy 2011;39:7557e66.

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