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Cooking Energy Conservation by Using Improved Stove: a Case Study on Thaipara Village of Magura Bangladesh

GK Biswas
Jhenaidah Polytechnic Institute, Bangladesh

MMM Hoque
Department of Environmental Science and Resource Management, Mawlana Bhashani Science and Technology University, Tangail-1902, Bangladesh

MH Kabir
Department of Environmental Science and Resource Management, Mawlana Bhashani Science and Technology University, Tangail-1902, Bangladesh

M Rehnuma
Department of Environmental Science and Resource Management, Mawlana Bhashani Science and Technology University, Tangail-1902, Bangladesh

Abstract/ Executive Summary:

The study was conducted to investigate the energy efficiency of the traditional and improved cooking stove, potential energy conservation using the improved stove and overall environmental impacts of those stoves at Thaipara of Magura district in Bangladesh. In the study area, almost 100% of the households use biomass as their cooking fuel in traditional stoves. A questionnaire Survey (QS) was conducted to fulfill the research objectives. The result of the study showed that total biomass energy consumption is 14897 GJ per year, whereas, the per capita cooking energy consumption is about 4.82 GJ per year. The results also revealed that biomass: fuelwood, dung and crop residues are the 100% sources of the total energy used in the cooking sectors. The combination of high demand aggravated by low use efficiency has contributed to deforestation, rural poverty and the energy shortage in the study village. Results of the study stated that introducing an improved stove with a higher level of efficiency, well ventilation and using good quality of fuel can reduce the harmful impacts of cooking energy utilization and cooking systems on the environment significantly. In this regard, formulation and implementation of a nationwide high-efficiency cooking stove dissemination program would be very promising for cooking energy conservation in rural sectors.

Keywords: Biomass, Energy conservation, Environment, Fuel wood, Improved stove

Location: Thaipara of Magura district in Bangladesh.

Start Date:

End Date:

Program Area: Risk Management in Agriculture

Non-commodity: Pollution

Objectives:

The following objectives were carried out: (i) to determine the energy consumption status in the cooking sector, (ii) to identify the energy consumption pattern of cooking fuel, (iii) to measure the energy efficiency of the traditional and improved stove for cooking, (iv) to determine the amount of fuel saved due to use of the improved stove, and (v) to find out the impact of cooking energy consumption on the environment as well as human health.

Methodology:

The study was conducted at the Thaipara village of Magura, Bangladesh. The area of Magura district area 1048.61 Km², located in between 23°15' and 23°41' north latitudes and in between 89°15' and 89°42' east longitudes. Thaipara is about 3 km long and 0.75 km wide with a land area of about 590 acres. The energy consumption pattern of this village comes from biomass energy sources. It is bounded by Rajbari district on the north, Jessore and Narail districts on the south, Faridpur district on the east, Jhenaidah district on the west (BBS, 2011). The study was carried out as well as the data were collected through a questionnaire survey (QS). For the fulfillment of the study objectives, Quota sampling (Non-probability sampling) technique was used. The sample size was fifty (50) and this size was determined for the convenience of data analysis. Samples were proportionately stratified on occupational groups of the population. The occupational groups were classified on the basis of primary occupation. Primary occupation is identified based on the highest duration of works in a year. For experimental analysis, only five fixed improved and another five traditional cooking stove (Chula) was selected. The collected data were analyzed by using the MS Excel software, and the findings of the study were presented as charts and tabular forms.

Source of Information: Environ. Sci. & Natural Resources, 12(1&2): 21-27, 2019

Article Link (Online Journal): DOI: https://doi.org/10.3329/jesnr.v12i1-2.51980

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Cooking energy resources, its utilization pattern, cooking fuel efficiency in cooking systems, potential energy conservation using the improved stove and overall environmental impacts of those activities on a village in Bangladesh have been studied. The overall findings of the study could be summarized as: traditional stove has an average efficiency of about 10% for rice cooking and 14.5% for water heating, whereas those for the improved stove are 24% and 42%, respectively. The study also concluded that by using an improved stove the villagers can save fuel energy annually at about 2,063 GJ in case of rice cooking, and about 4100 in case of water heating. Government agency, NGOs and other organizations may encourage the villagers to use sustainable and highly efficient cooling systems for better utilization of indigenous cooking fuel energy resources. In this case, necessary financial, technical, operational along with mass motivational effort is more significant to accept new technologies.

Knowledge Management: Journal