Assessment of Improved Cookstoves and Its Implication on Energy Saving and Environmental Protection in Kisumu County, Kenya

Benard Oula Muok; Calleb Ochia Olweny

doi:doi:10.11648/j.ijrse.20200902.13

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Assessment of Improved Cookstoves and Its Implication on Energy Saving and Environmental Protection in Kisumu County, Kenya

Benard Oula Muok, Calleb Ochia Olweny

Published in International Journal of Sustainable and Green Energy (Volume 9, Issue 2)

Received: 7 May 2020 Accepted: 25 May 2020 Published: 3 June 2020

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Abstract

In this paper, we examine the efficiency of different improved cookstoves (ICS) in the Kenya market to understand their impact on household energy saving and deforestation. Similar to many other countries in the global south, especially in sub-Sahara Africa (SSA), in Kenya traditional cooking methods such as the three stone cookstove (TSC) are still dominant, especially in the rural households. These types of stoves have very low efficiency levels, and therefore require large amounts of fuelwood with substantial negative impact on the environment and human health. Despite the three decades of improved cookstove development and promotion in Kenya, the penetration remains low especially in the rural areas where it is estimated that over 90% are still relying on the traditional TSC for cooking. Lack of data on stoves testing has been proposed as one of the critical bottlenecks to adoption of improved cookstove. The study aims to address this gap by providing stove-testing data on some of the stoves currently in the market. The study was conducted in all the 7 sub-counties of Kisumu County. It adopted a mixed method approach, which included quantitative and qualitative methods. Qualitative studies included literature review, key informant interviews (KIIs) and focused group discussion while quantitative studies included household interviews and stove performance. A total of 400 households were interviewed. The data obtained shows that firewood and charcoal are the most dominant fuel used for cooking as recorded in 74% and 67% of the interviewed households, respectively. Further, majority of the respondents believed that the tree cover in their areas is diminishing mainly due to the destruction of woodland for fuelwood. Three stoves were used for this study, which included the traditional three stone cookstove (TSC), Integrated Domestic Energy Unit (IDEU micro-gasifier stove) and Kuni mbili stove. Both IDEU and Kuni mbili performed better than the traditional three stone cookstove sin all the parameters such Kitchen test and controlled cooking test as well as emission reduction. IDEU was superior to all the stoves tested. The study has provided valuable data on kitchen performance which will provide useful insight on potential energy saving and forest. Besides, the study also pointed out at the weaknesses of some of the improved stoves in the market and need for further design adjustment to improve efficiency.

Published in	International Journal of Sustainable and Green Energy (Volume 9, Issue 2)
DOI	10.11648/j.ijrse.20200902.13
Page(s)	38-44
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2020. Published by Science Publishing Group

Keywords

Clean Cookstoves, Energy Access, Forest Degradation, Fuel Saving

References

[1]	GoK, CCAK, “Kenya Household Cooking Sector Study: Assessment of the Supply and Demand of Cooking Solutions at the Household Level,” 2029.
[2]	F. Lambe, M. Jürisoo, M., C. Lee, C. et al. “Can carbon finance transform household energy markets? A review of cookstove projects and programs in Kenya” Energy Research & Social Science, 5, 55–66. 2015 https://doi.org/10.1016/j.erss.2014.12.012.
[3]	BO Muok, “Developing an Innovative and Sustainable Market-Based Systems for Enhancing Diffusion of Clean Cooking Solutions in Kenya” International Journal of Science. Vol. 7. pp. 57-67. 2018, DOI: 10.18483/ijSci.1716.
[4]	T. Urmee, S. Gyamfi, S. A review of improved Cookstove technologies and programs. Renewable and Sustainable Energy Reviews 33 (2014) 625–635. 2014.
[5]	Ministry of Environment and Forestry (ME&F). Taskforce Report on Forest Resources Management and Logging Activities in Kenya. 2018 pp. 130.
[6]	UNEP, “Investing in improved stoves in Haiti”, Discussion paper, July 2010. United Nations Environment Program, 2010.
[7]	https://www.cleancookingalliance.org/technology-and-fuels/testing/protocols.html.
[8]	Mugure, A., PG Oino BM Sorre, “Land Ownership and its Impact on Adoption of Agroforestry Practices among Rural Households in Kenya: A Case of Busia County”. International Journal of Innovation and Applied Studies Vol. 4 No. 3, 2013 pp. 552-559.
[9]	GACC (Global Alliance for Clean Cookstoves) and ESMAP (Energy Sector Management Assistance Program) (2013). ESMAP Upcoming Report: State of the Global Clean and Improved Cooking Energy Sector 2013. ESMAP, World Bank, Washington, DC.
[10]	K. Openshaw “Guidelines for Wood fuel Surveys” FAO 2002.
[11]	E. Nkonya, A. Mirzabaev, J. von Braun (eds), Economics of Land Degradation and Improvement – “A Global Assessment for Sustainable Development.” Springer Cham Heidelberg New York Dordrecht London. 2016. pp 116.
[12]	BO Muok, SH Eriksen, M Mosberg, DO Ong’ech, Forest governance in the face of climate change and political devolution: The case of Mukogodo Forest, Laikipia County, Kenya (in preparation un published).
[13]	Ogweno D. O., Opanga P. S. and Obara A. O. (eds). Forest Landscape and Kenya’s Vision 2030. Proceedings of the 3rd Annual Forestry Society of Kenya (FSK) Conference and Annual General Meeting held at the Sunset Hotel, Kisumu. 30th September - 3rd October, 2008, pp 185.
[14]	ESMAP & GACC, The State of the Global Clean and Improved Cooking Sector. Technical Report July 2015.
[15]	KCIC, Sector mapping and market assessment on the improved cookstoves (ICS) sector in Kenya, 2017. pp 55.

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Benard Oula Muok, Calleb Ochia Olweny. (2020). Assessment of Improved Cookstoves and Its Implication on Energy Saving and Environmental Protection in Kisumu County, Kenya. International Journal of Sustainable and Green Energy, 9(2), 38-44. https://doi.org/10.11648/j.ijrse.20200902.13

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ACS Style

Benard Oula Muok; Calleb Ochia Olweny. Assessment of Improved Cookstoves and Its Implication on Energy Saving and Environmental Protection in Kisumu County, Kenya. Int. J. Sustain. Green Energy 2020, 9(2), 38-44. doi: 10.11648/j.ijrse.20200902.13

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AMA Style

Benard Oula Muok, Calleb Ochia Olweny. Assessment of Improved Cookstoves and Its Implication on Energy Saving and Environmental Protection in Kisumu County, Kenya. Int J Sustain Green Energy. 2020;9(2):38-44. doi: 10.11648/j.ijrse.20200902.13

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@article{10.11648/j.ijrse.20200902.13,
  author = {Benard Oula Muok and Calleb Ochia Olweny},
  title = {Assessment of Improved Cookstoves and Its Implication on Energy Saving and Environmental Protection in Kisumu County, Kenya},
  journal = {International Journal of Sustainable and Green Energy},
  volume = {9},
  number = {2},
  pages = {38-44},
  doi = {10.11648/j.ijrse.20200902.13},
  url = {https://doi.org/10.11648/j.ijrse.20200902.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijrse.20200902.13},
  abstract = {In this paper, we examine the efficiency of different improved cookstoves (ICS) in the Kenya market to understand their impact on household energy saving and deforestation. Similar to many other countries in the global south, especially in sub-Sahara Africa (SSA), in Kenya traditional cooking methods such as the three stone cookstove (TSC) are still dominant, especially in the rural households. These types of stoves have very low efficiency levels, and therefore require large amounts of fuelwood with substantial negative impact on the environment and human health. Despite the three decades of improved cookstove development and promotion in Kenya, the penetration remains low especially in the rural areas where it is estimated that over 90% are still relying on the traditional TSC for cooking. Lack of data on stoves testing has been proposed as one of the critical bottlenecks to adoption of improved cookstove. The study aims to address this gap by providing stove-testing data on some of the stoves currently in the market. The study was conducted in all the 7 sub-counties of Kisumu County. It adopted a mixed method approach, which included quantitative and qualitative methods. Qualitative studies included literature review, key informant interviews (KIIs) and focused group discussion while quantitative studies included household interviews and stove performance. A total of 400 households were interviewed. The data obtained shows that firewood and charcoal are the most dominant fuel used for cooking as recorded in 74% and 67% of the interviewed households, respectively. Further, majority of the respondents believed that the tree cover in their areas is diminishing mainly due to the destruction of woodland for fuelwood. Three stoves were used for this study, which included the traditional three stone cookstove (TSC), Integrated Domestic Energy Unit (IDEU micro-gasifier stove) and Kuni mbili stove. Both IDEU and Kuni mbili performed better than the traditional three stone cookstove sin all the parameters such Kitchen test and controlled cooking test as well as emission reduction. IDEU was superior to all the stoves tested. The study has provided valuable data on kitchen performance which will provide useful insight on potential energy saving and forest. Besides, the study also pointed out at the weaknesses of some of the improved stoves in the market and need for further design adjustment to improve efficiency.},
 year = {2020}
}

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TY - JOUR
T1 - Assessment of Improved Cookstoves and Its Implication on Energy Saving and Environmental Protection in Kisumu County, Kenya
AU - Benard Oula Muok
AU - Calleb Ochia Olweny
Y1 - 2020/06/03
PY - 2020
N1 - https://doi.org/10.11648/j.ijrse.20200902.13
DO - 10.11648/j.ijrse.20200902.13
T2 - International Journal of Sustainable and Green Energy
JF - International Journal of Sustainable and Green Energy
JO - International Journal of Sustainable and Green Energy
SP - 38
EP - 44
PB - Science Publishing Group
SN - 2575-1549
UR - https://doi.org/10.11648/j.ijrse.20200902.13
AB - In this paper, we examine the efficiency of different improved cookstoves (ICS) in the Kenya market to understand their impact on household energy saving and deforestation. Similar to many other countries in the global south, especially in sub-Sahara Africa (SSA), in Kenya traditional cooking methods such as the three stone cookstove (TSC) are still dominant, especially in the rural households. These types of stoves have very low efficiency levels, and therefore require large amounts of fuelwood with substantial negative impact on the environment and human health. Despite the three decades of improved cookstove development and promotion in Kenya, the penetration remains low especially in the rural areas where it is estimated that over 90% are still relying on the traditional TSC for cooking. Lack of data on stoves testing has been proposed as one of the critical bottlenecks to adoption of improved cookstove. The study aims to address this gap by providing stove-testing data on some of the stoves currently in the market. The study was conducted in all the 7 sub-counties of Kisumu County. It adopted a mixed method approach, which included quantitative and qualitative methods. Qualitative studies included literature review, key informant interviews (KIIs) and focused group discussion while quantitative studies included household interviews and stove performance. A total of 400 households were interviewed. The data obtained shows that firewood and charcoal are the most dominant fuel used for cooking as recorded in 74% and 67% of the interviewed households, respectively. Further, majority of the respondents believed that the tree cover in their areas is diminishing mainly due to the destruction of woodland for fuelwood. Three stoves were used for this study, which included the traditional three stone cookstove (TSC), Integrated Domestic Energy Unit (IDEU micro-gasifier stove) and Kuni mbili stove. Both IDEU and Kuni mbili performed better than the traditional three stone cookstove sin all the parameters such Kitchen test and controlled cooking test as well as emission reduction. IDEU was superior to all the stoves tested. The study has provided valuable data on kitchen performance which will provide useful insight on potential energy saving and forest. Besides, the study also pointed out at the weaknesses of some of the improved stoves in the market and need for further design adjustment to improve efficiency.
VL - 9
IS - 2
ER -

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Author Information

Benard Oula Muok

Directorate of Research, Innovation and Partnerships, Jaramogi Oginga Odinga University of Science and Technology, Bondo, Kenya
Calleb Ochia Olweny

Department of Plant, Animal and Food Science, Jaramogi Oginga Odinga University of Science and Technology, Bondo, Kenya

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APA Style

Benard Oula Muok, Calleb Ochia Olweny. (2020). Assessment of Improved Cookstoves and Its Implication on Energy Saving and Environmental Protection in Kisumu County, Kenya. International Journal of Sustainable and Green Energy, 9(2), 38-44. https://doi.org/10.11648/j.ijrse.20200902.13

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ACS Style

Benard Oula Muok; Calleb Ochia Olweny. Assessment of Improved Cookstoves and Its Implication on Energy Saving and Environmental Protection in Kisumu County, Kenya. Int. J. Sustain. Green Energy 2020, 9(2), 38-44. doi: 10.11648/j.ijrse.20200902.13

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AMA Style

Benard Oula Muok, Calleb Ochia Olweny. Assessment of Improved Cookstoves and Its Implication on Energy Saving and Environmental Protection in Kisumu County, Kenya. Int J Sustain Green Energy. 2020;9(2):38-44. doi: 10.11648/j.ijrse.20200902.13

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@article{10.11648/j.ijrse.20200902.13,
  author = {Benard Oula Muok and Calleb Ochia Olweny},
  title = {Assessment of Improved Cookstoves and Its Implication on Energy Saving and Environmental Protection in Kisumu County, Kenya},
  journal = {International Journal of Sustainable and Green Energy},
  volume = {9},
  number = {2},
  pages = {38-44},
  doi = {10.11648/j.ijrse.20200902.13},
  url = {https://doi.org/10.11648/j.ijrse.20200902.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijrse.20200902.13},
  abstract = {In this paper, we examine the efficiency of different improved cookstoves (ICS) in the Kenya market to understand their impact on household energy saving and deforestation. Similar to many other countries in the global south, especially in sub-Sahara Africa (SSA), in Kenya traditional cooking methods such as the three stone cookstove (TSC) are still dominant, especially in the rural households. These types of stoves have very low efficiency levels, and therefore require large amounts of fuelwood with substantial negative impact on the environment and human health. Despite the three decades of improved cookstove development and promotion in Kenya, the penetration remains low especially in the rural areas where it is estimated that over 90% are still relying on the traditional TSC for cooking. Lack of data on stoves testing has been proposed as one of the critical bottlenecks to adoption of improved cookstove. The study aims to address this gap by providing stove-testing data on some of the stoves currently in the market. The study was conducted in all the 7 sub-counties of Kisumu County. It adopted a mixed method approach, which included quantitative and qualitative methods. Qualitative studies included literature review, key informant interviews (KIIs) and focused group discussion while quantitative studies included household interviews and stove performance. A total of 400 households were interviewed. The data obtained shows that firewood and charcoal are the most dominant fuel used for cooking as recorded in 74% and 67% of the interviewed households, respectively. Further, majority of the respondents believed that the tree cover in their areas is diminishing mainly due to the destruction of woodland for fuelwood. Three stoves were used for this study, which included the traditional three stone cookstove (TSC), Integrated Domestic Energy Unit (IDEU micro-gasifier stove) and Kuni mbili stove. Both IDEU and Kuni mbili performed better than the traditional three stone cookstove sin all the parameters such Kitchen test and controlled cooking test as well as emission reduction. IDEU was superior to all the stoves tested. The study has provided valuable data on kitchen performance which will provide useful insight on potential energy saving and forest. Besides, the study also pointed out at the weaknesses of some of the improved stoves in the market and need for further design adjustment to improve efficiency.},
 year = {2020}
}

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