NIVASA & SELCO - THE COOK STOVE PROJECT

REDEFINING RURALSCAPES

03.08.2012

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To suggest the possible best fuel efficient, affordable,

smokeless wood stove for the village of Timmaiyanadoddi

near Anekal .

To understand the concept of cooking stoves, rural projects

and work effectively towards achieving the aim, we interned

under the guidance of SELCO Foundations.

WORK APPROACH

1. Cooking stoves study and research documentation.

2. Listing all the cooking stoves already indentified by

SELCO.

3. Detailed study of the multiple burner stoves as these

work as a better option for rural contexts.

4. With listed multiple burner stoves a comparison list1

based on their brand information is prepared. This would

help in giving short listed stoves, those whose on site

testing results can be practically seen and compared.

5. Field visits to those villages that are already using such

stoves and record the cooking stove working efficiency

the practical case scenario.

6. Preparation of comparison list 2 of the stoves visited and

documented in villages.

AIM OF THE PROJECT

NIVASA had planned to design the master plan for a village

called Timmaiyanadoddi, near Anekal, Bangalore. So when

the village was visited, one of the revealing facts were that of

INTRODUCTION

documented in villages.

7. Using the strategies for approaching the community, the

team will try to pay consistent visits to Timmaiyanadoddi

for understanding the living community, baseline survey

and consecutive surveys, field testing of the most

narrowed down options and

8. comparing the testing models to arrive at conclusions to

select the best cooking stove model that can be

implemented at the village.

the village was visited, one of the revealing facts were that of

the kitchen conditions which has been hosting the traditional

cook stoves leading to the blackening of walls and ceilings.

Parallely some of the articles in the news-paper were

addressing the cook stoves those are claimed to be

“smokeless” and their benefits.

Hence NIVASA also included the “smokeless cook stove” as

one among its spotlight for Timmaiyanadoddi.

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HCONCEPT OF FRAME WORK

The project is divided into 4 phases:

PHASE 1: understanding the product (study material research documentation, narrowing on some stove models and field

visits to the villages already using smokeless cooking stoves)

PHASE 2: understanding the context of Timmaiyanadoddi village (through the field visits along with questionnaires,

baseline

survey-identifying the ’ perceived need’)

PHASE 3: Finalizing on the few options based on the comparison list 2 (further narrowing on the stove models and

recognizing potential dissemination techniques)

PHASE 4: implementation of best selected stove.(continued tests, constant community meetings to create awareness,

demos and dissemination process)

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demos and dissemination process)

In the span of five weeks, the first three phases are tried to achieve.

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THE NEED FOR THE ‘STRATEGY’

It is usually a delicate task to enter a village community but a very

important step to understand the context on which the project is

intended.

The strategy looks at stages of procuring the needful information.

The stages are:

•entering the community,

• familiarizing with them,

• interacting

•Interrogating

•Observing and

•Indentifying the user perceptions through series of surveys to get

an effective report, on which the further procedures depend.

The stages:

3. Interacting: it is always better to interact in the local

language, so that our intentions can be rightly considered and

thought about with concern.

4. Interrogating: questionnaires and any kind of interviews

intended for people, aimed at acquiring the perceived needs

for the study and analysis, should be mostly in an informal

way (questions framed within the ‘casual conversation’) and

try to figure-out the appropriate answers.

5. Observing: while interrogating with the people certain

critical /technical questions that might be the key points for

the further analysis involved may not be reasonable for the

villagers to understand to the level expected. At such stages

the answers given by them would be vague and biased . Hence

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The stages:

1. Entering the community: the strategy is to enter the

community through a common person known to the

community and the ‘outsider’ (who is trying to share their new

ideas), acts as a bridge between these two parties.

2. Familiarizing with them: through frequent visits to the

community the visiting organization can ensure the sincerity

of their works.

During the visits the conversation with people and the

activities conducted should be trust gaining and the team

should involve in the activities.

the answers given by them would be vague and biased . Hence

being alert to look around and gather information through

indirect questions is very important.

6. Identifying the user perceptions: before trying to

implement the ideas on the community it is vital to receive

the perceived needs on which the whole program can be

based upon, otherwise it will be just like breaching into

someone’s life and intrude with ‘greater ideas’ which may not

reach the end user with a proper understanding and

acceptance.

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DATE:………. INTERVIEWER:…………. INTERVIEWEE………

(NAME AND ADDRESS)

GENERAL:

1. CONVERSATIONAL:

• Name ……………………………….

• Occupation ……………………………

• Where are they from? How long have they been here? Where

and how often do they move if they

do?............................................................................................

• How many family members? …………………………………………………

• Income(how many people earn in the household…………………)

• General expenditures ………………………………………………..

• Situation back home? How often do they go?(wanderers)………….

2. OBSERVATIONAL:

Location of the kitchen……………………………………

LOCAL INFRASTRUCTURE: CONVERSATIONAL:

2. OBSERVATIONAL:

• Problems and issues while cooking (spatial requirements of the

stove, in-kitchen activities like cutting groceries, utensils storage,

washing vessels if that provision is existing, ventilation, natural

lighting ceiling and wall building materials) ………………………………

• utensils( type , scale and utensil materials)………………………………..

• Lid usage………………..

OTHER NEEDS AND FULFILLMENT:

(Since the timmaiyannadoddi village has cow sheds connected to their

dwellings there is potential for bio gas preparation)

• Suggestions ………………….

• Scale of production …………………….

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LOCAL INFRASTRUCTURE: CONVERSATIONAL:

• Subsidy shops……………………………………………

• Rent …………………………………………………………..

COOKING:

1. CONVERSATIONAL

• Type of food, (regular, special, communal cooking)……………

• Where do they get groceries from………………………………...?

• Firewood ( type of the firewood……………… and cost……………..)

• cooking time( how many time they cook in a day...................?)

• stove life span(when did they built the stove………………………?)

• type of fuel used(shortage in fuel………………………………….,

would you like the same, or try different fuel……………………...?

• new stove………………………………………………………..

• use of stove other than cooking……………………………………………..

HEALTH:CONVERSATIONAL:

• effect of smoke…………………………

(whether people use kitchen only for cooking or for other purpose also)

WATER:CONVERSATIONAL:

• source of water …………………….

• (type of water……………………….?(if they cook in hard water then the on site

testing results will differ from lab tests)

ENERGY: CONVERSATIONAL :

• expenditure on energy –kerosene……………………,

biomass ……………………………, gobar…………………………,

Solar energy ………………...…, electricity …………………..

(where do they buy from and economics)

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SThe types/names of the cooking stoves already considered by SELCO

Single pot hole type stoves Multiple pot hole type stoves.

Starlight stove Astra stove

Teri stove (gasifier), solar PV system TIDE- sarala stove

Mangala stove Mangala DOUBLE burner stove

GREEN WAY PRAKTI double burner

Envirofit Envirofit double burner stove.

Biolite ARTI-lakshmi stove

SARAI cooker by ARTI Selco stoves.

Biochar stove Bio mass stove

BP oorja stove Philips chula stove

Bio mass stove

TIDE pyra multi-purpose stove. (

single burner but large scale)

Multiple-pot hole stoves

TIDE- Sarala stove SVYM-Sargur stove

single burner but large scale)

Multiple-pot hole stoves

Envirofit stove

ASTRA stove

SELCO stove

TIDE-Biomass stove Philips- chula stove

PRAKTI stove

Mangala stoveARTI- Lakshmistove

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FOR RURAL CONTEXT ONLY MULTIPLE POT-HOLE TYPE SOVES WITH CHIMNEY ONLY ARE CHOOSEN

The reasons for such selection are:

1. Cooking habits: the mudde (ragi ball) – which is the staple food in southern Karnataka villages, labour of its

cooking process is difficult on some of the stove models as they cannot take that much wear and tear.

1. Variety in utensil size: varying family sizes leads to various utensil sizes.

2. Cook stove efficiency varies from that of what the brands claim: the studies done at SELCO reveals such facts

4. Portability: The studies concluded single pot hole and portable type stoves worked well for the urban poor group than

the rural areas.

1. Absence of chimney: without chimney the smoke will circulate inside the kitchen as these rural houses either

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1. Absence of chimney: without chimney the smoke will circulate inside the kitchen as these rural houses either

have minimum openings for ventilation or no openings

Hence thorough study on multiple pot hole stoves that are built in situ type are considered for this

project, as it is focused on rural context. The study will include the comparison list 1 of brand

information of the stoves, visits to the villages using these stoves, comparison list 2 of user feedback.

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LECRITERIAS ASTRA STOVE TIDE- SARALA STOVE ARTI-LAKSHMI STOVE PHILIPS CHULA

DESIGN

REQUIREMENTS

a) Dimensions

b) Stove material

c) Categories

a) On site construction and

special designs to be

developed for each stove

depending on user

specifications -based on the

size of the vessel

b) Stove models can be made of

bricks, red soil, sand , cement (

only for the inlet door)

c) Categories: 2 pot holes, 1 feed

hole, 1 boiler, 1 chimney.

a) DIMENSIONS: Door size =

6” x 16”

•Grate size = 4” x 4”

•Chimney dimensions (ACC

pipe)= 10’ ht, 3”dia

•Pan diameter = 9” and 8”.

b) Stove models can be made

of un burnt clay or cement

concrete.

c) category: 2 pot hole, 1 feed

hole, 1 chimney.

a) N A

b) Stove models can be

made of unburnt clay

or cement concrete.

components: cast-

iron grates, cement

chimney pipe, the

cowl,

c) category: 2 pot hole,

1 feed hole, 1 chimney.

a) N A

b) Stove can be

made of clay and

cement

c) categories: 2

pot holes, 1fire

chamber,

1chimney.

SPECIFICATIONS

a) efficiency

a) Thermal efficiency of 2 pot

hole version of ASTRA stove is

a) Conserves at least 25%-

30% of bio fuels as

a) Efficiency: N A

b) Low emissions in the

a) Efficiency: NA

b) Claimed to be PO

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a) efficiency

b) Smokelessness

c) Cooking Time

hole version of ASTRA stove is

about 35-45% against

conventional stove.

b) proved to be less smoke

emitting stove.

c) Takes 40% lesser time for

cooking than that of

conventional stove

30% of bio fuels as

compared to conventional

cooking stoves.

b) Smoke-free working

environment

c) Cooking time: N A

b) Low emissions in the

house confirmed

through

measurements ( but

the actual percentage

of fuel saved is not

available)

c) Cooking time: N A

b) Claimed to be

smokeless

c) the stove was

almost twice as

fast as a

traditional stove.

COST Stove cost ranges from Rs.1000 to

Rs.1500

cost of a single unit

ranges between Rs. 250 to Rs.

300, depending on the size and

material used for

construction.(as per 2011)

approximately Rs.

(rupees) 300 (June 2007)

approximately 10

stoves a month

at a cost of Rs 1000

FUEL TYPE Fire wood, twigs, dry coconut shells

,dry leaves wide range of solid biomass

such as firewood and dry

coconut shells

Fire wood, Fire wood,

indigenous biomass

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LECRITERIAS ASTRA STOVE TIDE- SARALA STOVE ARTI-LAKSHMI STOVE PHILIPS CHULA

NO. OF PEOPLE SERVED For all sizes of family. •House hold cooking for a family

size of 4 to 5

•Number of installation : more

than 13000

N A NA

RELATIVE POSITION OF

THE PERSON COOKING

WRT STOVE

Squatting/Sitting on

stool/ Standing

Sitting on stool for domestic

cook stoves. Standing for large

scale cooking .

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stool/ Standing

DISSEMINATIONATION

MODEL

Dissemination of ASTRA stove is

through male entrepreneurs …

TIDE as the NGO disseminates

through women entrepreneurs.

Manufactured by local

rural artisans using moulds

and from entrepreneurs

and potters

trained by ARTI, but were

not available in the open

market.

Developed with local

stakeholders .Moulds

are manufactured and

then used by NGOs to

build the stove.

NOTES:

•N A= information Not Available

•Efficiency= fuel consumption compared to traditional stoves.

•References* for the information filled up per stove is given in the pages 18 and 19

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VILLAGE: SIGEHALLI AND SHIVSANDRA IN GUBBI TALUK , TUMKUR DIST. KARNATAKA

Both the villages are located in Gubbi Taluk of Tumkur district (south karnataka).

Tumkur is located roughly 85- 90 km north of Bangalore. Travel route began from

Bangalore on the B-H road ( often adressed as Tumkur road) . After reaching Tumkur, 15

km down the same road we reached Gubbi Taluk, 20 km further down, a diversion to left

opposite to a government school we reached Sigehalli. Coming back to Tumkur main road,

about 1- 2 km travelling down the same road we reached Doddaguni, right side diversion

leads to Shivsandra village within 1 km distance.

VILLAGE 1: Sigehalli

STOVE : TIDE –Sarala stove.

SETTLEMENT: Lingayat community

FUEL: wood and coconut dry shells.GUBBI

TUMKUR

KARNATAKA

TUMKUR

FUEL: wood and coconut dry shells.

STOVE BUILDER: ms. Katyayini

FOOD HABITS: vegetarian- boiled rice, curries, rotties, dosa,….

FEEDBACK : often surface wearing-off of the cement stoves.

FUEL AVAILABILITY: abundance

VILLAGE 2: Shivsandra

STOVE : TIDE –Sarala stove.

SETTLEMENT: Lingayat community

FUEL: wood and coconut dry shells.

STOVE BUILDER/ USER: ms. Katyayini

STOVE DISSEMINATION THROUGH: TIDE, Self, Forest Department

FOOD HABITS: vegetarian- boiled rice, curries, rotties, dosa,….

FUEL AVAILABILITY: abundance

GUBBI

SIGE HALLI

SHIVSANDRA

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COVERSATION WITH THE TIDE-SARALA STOVE BUILDER – MS. KATYAYINI

TRAINED FROM: TIDE

STOVE BUILDING EXPERIENCE: 6 years

STOVE DISSEMINATION: TIDE, forest Department in Karnataka, and also on her self she

builds sarala stoves in and around her village.

TRAINING AND WORK : TIDE indentified her from the Soseyya Sangha from her village,

trained her to build sarala stove. She was awarded a certificate

and also along with a sarala stove mould. This mould can be used

to build a mud stove or concrete stove.

FREQUENCY OF STOVE BUILDING : the demand for the stoves is seasonal.

STOVE BUILDING NOT ENTERTAINED : In rural context the stoves are not built during

months of Aashada(july-august), Shoonya Maasa (first month

after the festival of Sankranti-January), newly built house and

when any woman in the house is pregnant.

SARALA STOVE BUILDING : with the same mould given to her by TIDE the following two

types of stoves can built :

mud stove requires:- clayey soil, 16 bricks, 2 iron angles(iron Different

Katyayini‘s stove

mud stove requires:- clayey soil, 16 bricks, 2 iron angles(iron

frame- updated by Forest Department), ACC pipe as chimney, 1

iron grate, cow dung+ ash slurry, each house are asked to keep the

mud mortar and bricks ready when the stove builder goes to the

village.

concrete stoves requires:- half bag of cement, 2 bandli of coarse

aggregate, half bag of sand.

FUEL USAGE AT HER HOUSE: two bags of coconut shell/ fire wood per week.VISIT TO CST DEPARTMENT IN IISc. (ASTRA STOVE)

STOVE MODELLED FOR : for domestic and large scale cooking, as well as agro processing,

cottage industries and also commercial scale operations in industries

using fire wood as fuel.

SALIENT FEATURES: 2 pot hole and 1 heat recovery boiler, 1 chimney, 1 feed hole.

FOOD COOKED: in this model a typical rural south Indian meal of rice, curries, rotties can

be cooked simultaneously.

The demo piece

Different

components of

the stove

The steel stove as

demo piece

Stove section

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VILLAGE: BASAVANAGIRIADI, AGASANAHUNDI AND MANCHEGOWDANA HADI, SARGUR, H D KOTE, MYSORE DIST, KARNATAKA.

All the three villages are located in Sargur, a small town located about 80 km from the town

of Chamarajanagar in the H D Kote Taluk of Mysore District of Karnataka, India. SVYM -Swami

Vivekananda Youth Movement is a development organization based in Sargur engaged in building a new

civil society in India through its grassroots to policy-level action in Health, Education and Community

Development sectors. Under the ‘support services’ the organisation builds ASTRA stoves for creating

“smokeless (stove) villages”.

VILLAGE 1: Basavanagiriadi

STOVE : ASTRA stove.

SETTLEMENT: Jenu-kuruba tribal settlement.

FUEL: wood and coconut dry shells.

STOVE BUILDER: SVYM stove building team

FOOD HABITS: typical rural south Indian meal of rice,

curries, ragi mudde( finger millet ball),

MYSORE

KARNATAKA

H. D. KOTE

MYSORE

curries, ragi mudde( finger millet ball),

rotties and also non-vegetarian food.

FEEDBACK : smokeless cooking, easy to maintain the stoves and availability of hot water.

FUEL AVAILABILITY: fire wood used for the stove is grown in their backyard (Subabul trees)

VILLAGE 2: Agasanahundi Colony

STOVE : ASTRA stove.

SETTLEMENT: mixed caste village of Gowdas, Nayakas..

FUEL: wood and coconut dry shells.

STOVE BUILDER: SVYM stove building team

FOOD HABITS: typical rural south Indian meal of rice,

curries, ragi mudde( finger millet ball),

rotties and also non-vegetarian food.

FEEDBACK : yet to use the stoves as new ASTRA stoves were being constructed.

FUEL AVAILABILITY: fire wood, dry twigs from the plants and dry coconut shells are stored in huge amount.

MANCHEGOWDANA HADI

AGASANAHUNDI

H. D. KOTE

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VILLAGE: BASAVANAGIRIADI, AGASANAHUNDI AND MANCHEGOWDANA HADI, SARGUR, H D KOTE, MYSORE DIST, KARNATAKA.

VILLAGE 2: Manchegowdana hadi

STOVE : ASTRA stove.

FUEL: wood and coconut dry shells.

STOVE BUILDER: SVYM stove building team

FOOD HABITS: typical rural south Indian meal of

Boiled rice, curries, ragi mudde( finger millet ball),

rotties and also non-vegetarian food like chicken,

mutton and fish.

FEEDBACK : smokeless cooking, easy to maintain the stoves,

availability of hot water and reduction in the amount firewood usage per meal cooking.

FUEL AVAILABILITY: fire wood used for the stove is grown in their backyard (Subabul trees).

Initial doubts about the

‘smokelessness’ of the stove, led

people to install it outside the house.

Later after accepting its efficiency

many hoseholds have the stove

inside their house.

COVERSATION WITH THE ASTRA STOVE BUILDER, HEAD MASON – MR. PRABHAKAR

STOVE LOCALLY CALLED AS: Indana daksha Adige Ole

TRAINED FROM: SYVM under the guidance of Mr. Ramesh Kikkeri

STOVE BUILDING EXPERIENCE: 4 years(from 2008), around fourthous and stoves built till date.

STOVE DISSEMINATION: villages that are identified by the government for “Suwarna

Grama Yoga” and also in the surrounding villages the SVYM team

conducts awareness programs for smokeless and fuel efficient stoves.

TRAINING AND WORK : He volunteered to get the training for building smokeless stoves when

SVYM announced about the stove training in2008. He single- handedly

went to several villages close-by to create awareness and now he has

built a team of young masons to get trained and work under him.

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COVERSATION WITH THE ASTRA STOVE BUILDER, HEAD MASON – MR. PRABHAKAR

FREQUENCY OF STOVE BUILDING : the team builds stoves on regular basis as they

take entire village under contract for stove building after the

awareness program.

ASTRA STOVE BUILDING : each household is asked to keep ready about 85 to 100

burnt clay bricks and mud mortar consisting a mixture of

clayey soil, sand, jaggery and lime when the team of

masons are coming to build the stove in their house.

-the ‘top- plate’ (on which the utensils are to be placed),

ACC pipe for chimney, fire-wood feed hole door as MS plate

and angles, asbestos sheet pieces for the boiler portion,

grate and cement are brought by the masons.

-the ‘top-plate’ is built to suit different utensil size at Mr.

Prabhakar’s office in Sargur and then transported to the

villages.

Mud mortar used for the

stoves.

grate

-the MS plates are used for large- scale cooking ASTRA

stoves and the other general components of the stove such

as steel angles, feed-hole steel door, asbestos sheet, cement

and grate are brought form Mysore.

-tools like flat rod pieces, mutt kolu (leveling tool), metallic

tape are brought by the team.

SUGGESTIONS BY THE HEAD MASON: the alternatives to the conventional firewood

that have less moisture content are:

-branches of the Subabul trees . This tree is a rapidly

renewable resource. It grows from the subabul tree seeds.

Initial two years of care is enough for the it to grow to an

optimum height. From then on the tree branches can be cut

for using them as fire wood. The tree sustains with minimum

water and maintainence for about 30-40 years.

-twigs of cotton plant

-twigs of toor dhal (if the village grows such crops)

Domestic cooking ASTRA

masonry stove -newly built

Steel angles as a frame for

the feed-hole. Placed in the

masonry with cement

mortar.

Large scale cooking ASTRA

masonry stove built for

SVYM hospital in Sargur

Mason at work at a house.

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SHORTLISTING OF STOVES FROM THE USER FEEDBACK AFTER THE VILLAGE VISITS

Criteria Type of stove(double pot hole+ 1 feed hole+1 chimney ,in-situ)

TIDE-sarala ASTRA

Types of fuel that can be used in the

stove.

Dry wood, coconut shells Dry wood, dry coconut shells, gobar flakes,

ground nut shells

Cost of the stove Overall cost is Rs 800/- to 1000/- Domestic stove cost =Rs1480/- (cost can

slightly vary depending on the location of

stove installation, as the variables will be –

transportation charges, market availability of

various components of the stoves)

Incentive to the stove builder • TIDE: RS 100/-

• Forest dept: Rs 200/-

Masons: Rs 350/-

Fuel efficiency * 50-70% fire savings compared to traditional stoves about 50% fuel saving compared to

traditional stove.

Stove material Mud, concrete (using same mould) Steel, masonry.Stove material Mud, concrete (using same mould) Steel, masonry.

Flame hole size1

(in diameter)

Approximately1 6” pot hole directly above the feed hole= 8”,

adjacent pot hole=6” and boiler pot hole=11”

Utensil size2

(in diameter)

Daily basics2 :8”-12”

Large amount cooking : 16”

Daily basics : 10”-12”

Large amount cooking :16”-18”

Space required by the stove in the

kitchen2’6” x 1’6” x1’ stove dimension can be customised to the

size of utensils used. Orientation of feed hole

and grate hole is flexible depending on the

space available.

User potential Mainly for domestic cooking domestic as well as large scale cooking(scale

can be customised wrt cooking purpose)

Cooking time 40-50% lesser cooking time than conventional

stove.

40% lesser time than conventional stove.

Criteria Type of stove(double flame hole+ 1 feed hole+1 chimney ,in-situ)

TIDE-sarala ASTRA

Maintenance • Surface maintenance:

a) Mud stove: requires often application of

slurry (cow dung + ash) to maintain its

surfaces.

b) Cement stove: the between the slurry and

concrete is not good and also the cement

plastering often wears down.

• Chimney:

a) Mud stove: easy to clean the blockage.

b) Cement stove: cleaning attempts leads to

irreparable damages.

• Grate hole : cleaning after every cooking

process is better.

• Surface maintenance :

a) masonry stove: requires occasional

application of cow dung slurry.

• Chimney:

a) Masonry stove: a ball of cloth tied to

a string or pole should be dropped from

top of the chimney pipe to clean the

soot blockage.(once in 3 months)

•Grate hole : cleaning after every

cooking process is better. (grate hole is

the primary air vent)

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process is better.

Cooking efficiency * Flame volume is better when the utensils are

placed on both the flame holes.

Flame volume is better when the

utensils are placed on both the flame

holes or closing the flame by a tray. Heat

recovery is through boiler

User comfort Stool of 1” has to be used by the cook to reach

the optimum height.

Stool of 1” has to be used by the cook

to reach the optimum height.

Component of stove 2 Pot hole, 1 feed hole,1 chimney 2 Pot hole,1 feed hole, 1 chimney, 1

heat recovery boiler pot hole with

baffle wall

Notes:

•size1&2 measurements relative to visual scale.

•If the utensil used is smaller than the flame hole then an additional accessory (vessel support tray) is

used to get the optimum flame volume.

•Efficiency*: the information typed above are only based on user feedback. Actual measurements are yet to

be taken.

Baseline assessment:

Survey is done mostly in the conversational manner with a detailed

questionnaire.(following the strategies mentioned earlier.

Average family size:

6-7 members in a family. Family expenditure is taken care by male members in

the family

Occupation :

farming, work for daily wages , basket weaving .

Salary – around RS.800 to 1000/- per week

Cooking :

Type of food : they cook ragi mudde , rice, samber , chutney, they cook dosa,

roti,chapati etc. Weekly once non-vegetarian food items like chicken, mutton ,

fish been cooked.

Community cooking happens once in a year during “Ooru Habba” (out side

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OBSERVATION BASED ON BASELINE SURVEY

Community cooking happens once in a year during “Ooru Habba” (out side

cooking)

For their daily needs they have to travel for about 18km.

The fire wood availability is scarce. The way of storing the fire wood is not

proper. They use kerosene to start the fire, they spend Rs45/- to Rs50/- for

per liter additional to 3 liters are they get through each ration card.

Cooking style: Cooking style:

• we observed the cooking process while they were cooking a meal of ragi,

samber and rice. (and also mid day meal for school children)

• The cooking happens in morning and evening . Mid day meals for school

children happens during none.

• They spend about 1 to 11/2 hours to cook a meal for a family of 7. For mid

day meal in school it takes about 21/2 hours for about 19 students.

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Cooking style: Cooking style:

• It takes time to light up , if the fire wood is wet they use kerosene to

start up the fire. due to the orientation of window in school kitchen the fire

get switched off frequently to sustain the fire use plastic cover is very often .

• Once stove get lighted up , they keep water to boil. Firstly preparation

of samber happens as the pearls takes time to get cooked , after rice is been

prepared later ragi mudde will be prepared.

• In case of mid meals only 2 items will be cooked , samber and rice .

Same as earlier they start with samber later rice will be cooked.

• After few minutes, smoke starts to circulate inside the room due to lack

of windows . In case of school kitchen , wrong positioning of window results

to accumulation of smoke inside the kitchen.

• They cut the vegetable near the stove so that they can monitor the • They cut the vegetable near the stove so that they can monitor the

cooking>. Since they are near to the stove,( inhalation of flames may leads to

several health problems like coughing , watery eyes, chest pain)

• while cooking ragi mudde, they use y-shaped wooden pole to hold the pot

as they stir and manage the pole with their leg so that pot is held in the position.

• After ragi has been cooked (as paste) the ragi paste is kept aside and

made in to mudde.

• Most of the time children will be around their mother while cooking, hence

we could observe the health issues like watery eyes Etc ..

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FINALIZATION OF ASTRA STOVE FOR THE DISSEMINATION IN TIMMAIYANADODDI

•After all the assessment on the brand information of the considered

masonry cookstoves, comparing their data and on their practical

application in the rural contexts, those are available close to Bangalore

to get their user feed back; ASTRA and TIDE sarala stoves where short

listed.

•Village visits revealed the advantages, dis-advantages and loop holes

in these stove models apart from their smokeless-ness, fuel efficiency.

�TIDE- Sarala stove: its advantages are:

-it is compact

-dissemination through women entrepreneurs.

-low cost

its dis-advantages are:

-concrete stoves are difficult to handle but yet

it’s a fancy to own a concrete stove than a mud

stove in the village.

-It easily wears-off often for normal cooking. The

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-It easily wears-off often for normal cooking. The

amount of pressure and muscle that goes into

mudde making in Timmaiyanadoddi suggests

that this stove’s incapacity.

-Also the utensil size generally used in

Timmaiyanadoddi are too large for sarala stove

-This leads to the situation where the adjacent

pot-holes not being used simultaneously

directly increasing the fuel consumption.

Sarala stove

Timmaiyanadoddi traditional

stoves and their utensils.

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FINALIZATION OF ASTRA STOVE FOR THE DISSEMINATION IN TIMMAIYANADODDI

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�ASTRA masonry stove: its advantages are:

-the food making process matches with that of

Timmaiyanadoddi

-dissemination through male masons.

-lt does not easily wears-off often

- easy to maintain

-better heat recovery

- the model has better insulation so the

positioning of windows wrt to stove does not

matter.

its dis-advantages are:

-the size of the stove is large.

-slightly costly

-For smaller utensil size generally a vessel

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-For smaller utensil size generally a vessel

support tray is used.

Timmaiyanadoddi traditional mudde making

process almost matches with the

Agasanahundi village near Sargur that uses

ASTRA stove. The flexibility and options of

customization of the ASTRA stove make it a

better substitute in the village.

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We heart fully thank Ms. Huda of SELCO foundation, who has been a driving force in this project from

the very beginning and helping us with all the needful every step of the way. We are also grateful to

intern for a month at SELCO and absorb the essence of working in a cohesive atmosphere. We are

assured of us growing into socially responsible individuals when we are now coming out of SELCO.

We want to thank several individuals and organization who helped us be in the track.

Mr. Ullas of Indian Institute of Science.

Ar. Ganesh, R. V. College of Engineering

Mr. Subheer

Ms.Prabha and Ms. Pramila of TIDE for guiding us to our village visits

Ms. Katyayini, TIDE stove builder (women entrepreneur)

Mr. Prabhakar of SVYM, Sargur. Stove building team head.Mr. Prabhakar of SVYM, Sargur. Stove building team head.

And the people of Timmaiyanadoddi for co-operating with us.

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TIDE-Sarala stove: -http://tide-india.org/technologies/sarala-cooking-stove/

- http://www.impactreview.org/tide-sarala-household-cook-stove

- http://thealternative.in/articles/of-bright-kitchens-and-brighter-futures

-The Base of Pyramid distribution challenge:

Evaluating alternate distribution models of energy products for rural

Base of Pyramid in India-Sachin Shukla

Sreyamsa Bairiganjan

Published by Centre for Development Finance,

Institute for Financial and Management Research

IITM Research Park.

Copy right Date: 2011

-Rural women as agents of improved woodstove dissemination: a case-study in Huluvangala village,

Karnataka, India- Svati Bhogle

-Following individuals and organizations responsible in making sarala olé a reality: K.S. Jagadish, Department

of Civil Engineering, Indian Institute of Science, Bangalore, who has developed the sarala olé; Murtuza Ali and

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of Civil Engineering, Indian Institute of Science, Bangalore, who has developed the sarala olé; Murtuza Ali and

Syed Shabbir, who have designed and supplied the mould for easy construction of the sarala olé; TIDE, who trained

women in the construction of these stoves.

ASTRA stove : http://tide-india.org/technologies/sarala-cooking-stove/

stuff.mit.edu/afs/athena.mit.edu/course/.../study-stove-shastri.pdf

www.cst.iisc.ernet.in/Pages/Recent/cst_brochure.pd

http://ces.iisc.ernet.in/energy/paper/alternative/fuelefficient.html

Kscst.iisc.ernet.in/energy/energy24.htm :

jiisc-9201-LOKRASastra. Pdf , ;masonry stove section : Section of(2+1)masonry ASTRA stove model*.

www.greenstone.org/.../nzdl;...?a=d..

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ARTI- Lakshmi stove: Commercialisation’ of Improved Biomass Stoves for Low Income Rural Households- Priyadarshini Karve

-Impact of improved biomass cookstoves on indoor air quality near Pune, India- Karabi Dutta, Kyra Naumoff Shields,

Rufus Edwards and Kirk R. Smith

Philp chula stove: http://lowsmokechulha.com/index.php?title=The_Chulha_Concept

http://www.design.philips.com/about/design/designnews/newvaluebydesign/helping400million_

people_give_up_smoking.page

Philantrophy_by_design pdf

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A SELCO+NIVASA PRESENTATION

THANK YOU