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 | Acesso ao texto completo restrito à biblioteca da Embrapa Florestas. Para informações adicionais entre em contato com cnpf.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
16/10/2017 |
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Data da última atualização: |
21/05/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
AKOLGO, G. A.; ESSANDOH, E. O.; GYAMFI, S.; ATTA-DARKWA, T.; KUMI, E. N.; MAIA, C. M. B. de F. |
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Afiliação: |
Gilbert Ayine Akolgo, Mechanical and Manufacturing Engineering Department, University of Energy and Natural Resources; Eric Osei Essandoh, Mechanical and Manufacturing Engineering Department, University of Energy and Natural Resources; Samuel Gyamfi, Mechanical and Manufacturing Engineering Department, University of Energy and Natural Resources; Thomas Atta-Darkwa, Mechanical and Manufacturing Engineering Department, University of Energy and Natural Resources; Ebenezer Nyarko Kumi, Mechanical and Manufacturing Engineering Department, University of Energy and Natural Resources; CLAUDIA MARIA BRANCO DE F MAIA, CNPF. |
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Título: |
The potential of a dual purpose improved cookstove for low income earners in Ghana: improved cooking methods and biochar production. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Renewable & Sustainable Energy Reviews, v. 82, p. 369-379, Feb. 2018. |
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DOI: |
10.1016/j.rser.2017.09.044 |
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Idioma: |
Inglês |
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Conteúdo: |
Many cookstove designs and biochar programs have been implemented in many countries around the world. These programs have had varied degrees of success which is generally low. Some were able to achieve all their target objectives, others achieved a fraction of their target objectives whiles others achieved different results from their initial targets. The low success rates have been attributed to disregard for various users? considerations by the past implementers of such designs and programs. This study seeks to determine the factors and features that Ghana cookstove users want to be incorporated in the designs of their cookstove and biochar programs. The study used a nationwide survey of household cooks. It was found that about 99% of the respondents will prefer a smokeless cook stove. The challenges that they will want eliminated from the conventional cooking systems are ranked from the highest to the lowest as: smoke and heat (35.80%), difficulty in use (21.8%), cost of cooking systems (6.8%), faulty parts (3.1%), and fuel availability (2.90%). About 83% of the respondents have no idea of the use of charcoal as a soil amendment tool (biochar), which presents an opportunity to educate the communities about the potential of biochar to improve soil fertility and quality. This paper therefore recommends that future cookstove designers, researchers and biochar programs implementers consider elimination of smoke and heat as well as fuel availability ahead of the other factors considered in the design of cookstoves. MenosMany cookstove designs and biochar programs have been implemented in many countries around the world. These programs have had varied degrees of success which is generally low. Some were able to achieve all their target objectives, others achieved a fraction of their target objectives whiles others achieved different results from their initial targets. The low success rates have been attributed to disregard for various users? considerations by the past implementers of such designs and programs. This study seeks to determine the factors and features that Ghana cookstove users want to be incorporated in the designs of their cookstove and biochar programs. The study used a nationwide survey of household cooks. It was found that about 99% of the respondents will prefer a smokeless cook stove. The challenges that they will want eliminated from the conventional cooking systems are ranked from the highest to the lowest as: smoke and heat (35.80%), difficulty in use (21.8%), cost of cooking systems (6.8%), faulty parts (3.1%), and fuel availability (2.90%). About 83% of the respondents have no idea of the use of charcoal as a soil amendment tool (biochar), which presents an opportunity to educate the communities about the potential of biochar to improve soil fertility and quality. This paper therefore recommends that future cookstove designers, researchers and biochar programs implementers consider elimination of smoke and heat as well as fuel availability ahead of the other factors ... Mostrar Tudo |
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Palavras-Chave: |
Cozimento; Improved cookstove; Multifeed gasifier. |
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Thesagro: |
Biomassa; Fogão. |
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Thesaurus Nal: |
Biochar; Biomass; Cooking. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02406naa a2200289 a 4500
001 2077434
005 2018-05-21
008 2018 bl uuuu u00u1 u #d
024 7 $a10.1016/j.rser.2017.09.044$2DOI
100 1 $aAKOLGO, G. A.
245 $aThe potential of a dual purpose improved cookstove for low income earners in Ghana$bimproved cooking methods and biochar production.$h[electronic resource]
260 $c2018
520 $aMany cookstove designs and biochar programs have been implemented in many countries around the world. These programs have had varied degrees of success which is generally low. Some were able to achieve all their target objectives, others achieved a fraction of their target objectives whiles others achieved different results from their initial targets. The low success rates have been attributed to disregard for various users? considerations by the past implementers of such designs and programs. This study seeks to determine the factors and features that Ghana cookstove users want to be incorporated in the designs of their cookstove and biochar programs. The study used a nationwide survey of household cooks. It was found that about 99% of the respondents will prefer a smokeless cook stove. The challenges that they will want eliminated from the conventional cooking systems are ranked from the highest to the lowest as: smoke and heat (35.80%), difficulty in use (21.8%), cost of cooking systems (6.8%), faulty parts (3.1%), and fuel availability (2.90%). About 83% of the respondents have no idea of the use of charcoal as a soil amendment tool (biochar), which presents an opportunity to educate the communities about the potential of biochar to improve soil fertility and quality. This paper therefore recommends that future cookstove designers, researchers and biochar programs implementers consider elimination of smoke and heat as well as fuel availability ahead of the other factors considered in the design of cookstoves.
650 $aBiochar
650 $aBiomass
650 $aCooking
650 $aBiomassa
650 $aFogão
653 $aCozimento
653 $aImproved cookstove
653 $aMultifeed gasifier
700 1 $aESSANDOH, E. O.
700 1 $aGYAMFI, S.
700 1 $aATTA-DARKWA, T.
700 1 $aKUMI, E. N.
700 1 $aMAIA, C. M. B. de F.
773 $tRenewable & Sustainable Energy Reviews$gv. 82, p. 369-379, Feb. 2018.
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Registro original: |
Embrapa Florestas (CNPF) |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
25/11/2002 |
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Data da última atualização: |
25/11/2002 |
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Autoria: |
SIQUEIRA, R. S. de; TEIXEIRA, M. A.; MENDONCA, R. C. S.; COELHO, D. T. |
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Título: |
Desenvolvimento de Yersinia enterolitica durante o processamento de salame tipo italiano. |
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Ano de publicação: |
1994 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE CIENCIA E TECNOLOGIA DE ALIMENTOS, 14., 1994, Sao Paulo. Resumo... Sao Paulo: SBCTA:1994. |
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Idioma: |
Português |
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Palavras-Chave: |
Culturas laticas; Produto carneos; Salame tipo italiano. |
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Thesagro: |
Microbiologia; Yersinia Enterocolitica. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00687naa a2200205 a 4500
001 1414561
005 2002-11-25
008 1994 bl --- 0-- u #d
100 1 $aSIQUEIRA, R. S. de
245 $aDesenvolvimento de Yersinia enterolitica durante o processamento de salame tipo italiano.
260 $c1994
650 $aMicrobiologia
650 $aYersinia Enterocolitica
653 $aCulturas laticas
653 $aProduto carneos
653 $aSalame tipo italiano
700 1 $aTEIXEIRA, M. A.
700 1 $aMENDONCA, R. C. S.
700 1 $aCOELHO, D. T.
773 $tIn: CONGRESSO BRASILEIRO DE CIENCIA E TECNOLOGIA DE ALIMENTOS, 14., 1994, Sao Paulo. Resumo... Sao Paulo: SBCTA:1994.
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