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 .
Squatting Squatting Sitting on stool MU
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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
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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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�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