Importance of Improved Cooking Stove (ICS) in Rural Bangladesh
Over 2.7 billion people rely on burning biomass (such as wood, charcoal and dung) in traditional stoves for their daily cooking needs. These traditional cooking methods are void and dirty, meaning they not only contribute to climate change and environmental downfall, but to poor health and poverty, particularly among women and children.
At every level, when wood is harvested in unsustainable ways, its ruin contributes to the loss of forest and connected ecosystem services. Finally, at the regional and global scale, the burning of biomass and coal in unserviceable household stoves, which represent roughly 15% of global energy use, releases large amounts of black carbon and carbon-based greenhouse gases. Many of these gases fall into the category of products of incomplete affliction, which are more damaging in terms of global warming potential than the CO2 released from more fossil fuel-burning stoves. These pitch contribute to global warming, especially where such fuels are harvested non-renewably.
According to the World Health Organization, the indoor smoke from household biomass use ranks in the top 10 risk factors for the global burden of disease. It’s linked to childhood pneumonia, life-long obstructive pulmonary disease and lung cancer among other diseases.
Women and men (chef in restaurants) are exclusively the cooks in both urban and rural areas of Bangladesh. The most commonly cooked items are roti (bread), rice, lentils, vegetable, fish, meat, snacks, tea, sweets, cakes and puffed rice. The stove is also used to boil water. In Bangladesh rural areas cooking times vary seasonally. During winter/dry season, people usually cook three times a day but in rainy seasons people cook mostly twice a day (morning and noon). They cook their dinner alongside with their lunch during rainy seasons. An alternative practice is to cook both their breakfast ; lunch in the morning, and dinner in the afternoon or evening. Even though common patterns exist, these practices depend on individual culture and choice of cooking along with the seasonal variation and availability of the fuel.
In Bangladesh rural area different types of fuels, which are generally used in the traditional cooking stoves are: wood, twigs/leaves, straw, rice husk, dry cow dung cake, jute-stick, bagasse and agricultural residues. Now a day, it seems that the type of fuels use has shifted towards lower quality fuels because of an inanition of resources. The chemical formations, moisture content and oxygen enclosed, influence combustion characteristics and finally air quality.
What is Improved Cooking Stove (ICS):
Improved Cooking Stoves(ICSs) are those traditional stoves which upon some modification/alternation/addition yield higher efficiencies when compared with the unmodified ones.
Advantages of Improved Cooking Stove (ICS) Technology:
The improved cooking stoves have so many advantages over traditional cooking stoves. Some of the advantages of ICS are given below:
i) Saves 50-65 % traditional fuels
ii) Cut downs indoor air pollution
iii) Save cooking times 40–50 %
iv) Keeps the kitchen pollution free and thereby check health calamity of the users.
v) Maintaining proper nutritious value of the cooked food.
vi) Less blacking of the cooking vessels.
vii) Check the fire hazards.
viii) Reduces CO2 outflows in the atmosphere, thereby reduce the green house effects.
Objectives of Improved Cooking Stove (ICS) Technology:
i) To save traditional fuels by popularization of improved cooking stove and keep pollution free environment in Bangladesh rural areas.
ii) To reduce indoor air pollution in the kitchen.
iii) To develop skill manpower through training course of improved cooking stoves to the unemployed men and women in Bangladesh.
iv) To create awareness about the effectiveness and usefulness of improved cooking stoves by massive advertisements through social and electronics media.
v) To reduces deforestation and maintain ecological balance in Bangladesh by massive used of improved cooking stove.
vi) To involve different Government, Semi-Government and Non-Government Organizations in dissemination program of improved cooking stoves.
vii) To enhance the hygienic condition of the kitchen.