Evaluation of the Cooking Cultures and Practices in Rural Uganda

• 作者: Hussein Kisiki Nsamba Robert Ssali Sarah N. Ssali Fahad Matovu John Wasswa Hussein Kivumbi Balimunsi
• 来源期刊: 可持续生物质能源系统(英文)
• 学科: 工学
• 关键词: COOKING FUEL Improved Cooking Stoves HEALTH
• 年，卷（期）: 2021,（1）
• 页码范围: 33-44
• 页数: 12页
• 分类号: TS9

摘要

Many communities across the globe still practice poor cooking cultures as part of their well-being to prepare food and other heating activities. Such bad cooking practices are not environmentally friendly, are wasteful </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> have adverse health effects. This work presents the results of the survey that was conducted to establish the existing cooking practices commonly used in Uganda, identify the commonly used fuel during cooking, identify perceptions on improved cooking stoves (ICS), perceived preferences during cooking as well as identify whether users are aware of the health challenges due to poor cooking and describe community opinions of ICS for rural communities in Uganda. The interviews were conducted on household levels across all the regions covering Uganda’s major rural regions. It was observed that </span></span><span style="font-family:Verdana;">the </span><span style="font-family:Verdana;">largest</span><span style="font-family:""><span style="font-family:Verdana;"> population of rural Ugandans still use the 3 stone stove fire for cooking with a percentage of 53.5%, Charcoal stove, 27.3%, Improved cooking stove, 16.9%, Electric cookers,1.2%, LPG 0.7% </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> biogas 0.5% for the preparation of their various types of cooked foods while forest firewood is the commonly used biomass fuel for cooking with a percentage of 66.8% compared to Charcoal, Briquettes, </span><span style="font-family:Verdana;">Saw dust</span><span style="font-family:Verdana;"> and others with a percentage of 27.1%, 0.7%, 0.7%, 1.1% respectively. This reveals the great majority of users whose life is at risk as 3 stone stoves are characterized by low efficiency and high smoke production which increases the health risks of the users as well as increase the risk of deforestation rates. Household cooks showed great willingness to pay for a novel stove type in all </span><spa