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Smoke in the Kitchen by Stephen Karekezi
[top] [end]Effects on healthThese emissions can affect health with varying degrees of severity depending on the concentration, time and extent of exposure and the general health and fitness of the person exposed. As many of the emitted compounds have chronic long-term effects, it is very difficult to determine which of the compounds are most problematic from a health angle. The effects of the more complex mixtures are probably different from those of individual compounds. Overall, however, the most dangerous polluantants are probably CO and the heavier organic compounds which constitute a major fraction of the total suspended particle matter (TSP).[top] [end]Improved stove programmesDespite this evidence, very few improved stove programmes have considered the reduction of ndoor air pollution as a major objective. Their primary objectives have been the conservation of fuelwood, as a solution to the perceived scarcity of domestic fuels in developing countries, and to halt deforestation. Deforestation has often been described as the direct cause of desertification in sub-saharan Africa. There are, however, other socio-economic and health considerations that are intimately connected with woodfuel use. In rural areas, fuelwood gathering is the responsibility of women and children who may walk 5 to 10km to collect firewood. Increasing stove efficiency should reduce the amount of fuelwood required by the household for cooking family meals. Domestic health is not a prominent factor in many African cookstove programmes, perhaps because smoke is not perceived to he a serious household health hazard. There are, however, situations where concern about the air pollution caused by the excessive burning of woodfuels is expressed. For example, during winter in Maputo, Mozambique, levels of pollution exceed by three times the WHO standards. Reducing air pollution is one of the objectives of the Mozambican improved cookstoves programme, although this objective could probably be achieved through switching so less polluting alternative fuels for space heating.
The objectives of the Kenyan and Tanzanian cookstove programmes also include the reduction of air pollution, and smoke removal. Cleanliness, convenience and safety are now considered to be more important than stove efficiency. [top] [end]Evaluating ICS programmesIn order to determine the success of improved stove programmes, both the efficiency and smokiness of the improved and the traditional stoves must be compared. It is also clear that field measurements are necessary for proper evaluation. It has been found that women cooking on locally disseminated 'smokeless chullas experienced particulate exposures only slightly lower than those experienced by women cooking on traditional stoves. Similarly studies carried out in Zambia and Kenya show that improved charcoal stoves have not effectively reduced exposure to carbon monoxide. This may to some extent be attributed to the fact that energy efficiency was the main factor considered at the design stage. Regrettably, existing stove-testing standards do not include smoke measurement as an important parameter in assessing stove performance.Other studies, however' do indicate a reduced exposure to smoke from improved stoves when cornpared with traditional models. In Nepal, for example, improved cookstoves reduced exposure to total suspended particulate by about 67 percent and carbon monoxide concentrations by 75 percent. There have been major setbacks in the dissemination of improved stoves with chimneys, as smoke is considered to be useful to discourage mosquitoes and to protect thatched roofs. Improved woodburning stove programmes in Kenya eliminated chimneys stoves they were collecting wood fuel can take half a dayless efficient. Users prefer a short chimney that keeps the smoke above head level in the kitchen. [top] [end]The way forwardAlthough there are many accounts of smoke-level reduction from chimneys and improved stoves, few actual measurements have been made. The inclusion of smoke measurements in stove testing would assist in the improvement of stove designs to reduce smoke levels. The few studies that have been carried out show links between indoor air pollution and acute respirator, infections (ARI), chronic obstructive lung diseases ((: OLD), low birth weight, etc. The reports prepared for scientists, social scientists and development workers contain little or no information aimed at policymakers planning stove programmes. Better provision of information about the detrimental health effects associated with smoke will create the determination to remove smoke from the kitchen.Such. information would illustrate the benefits of shifting to cleaner biofuels such as biogas, and how changes in cooking patterns - including shorter cooking times and use of hay baskets and solar box cookers - would reduce exposure to smoke. Better information dissemination could also stimulate changes in child-care habits, whereby children are kept out of the kitchen and are not required to prepare meals. As indoor air quality is also dependent on good ventilation, building designs must improve. Specification should include: introducing a gap between the the roof and the wall, and maintaining grass-thatched roofs, rather than roofing with steel sheets or tiles. Incorporating properly designed stove hoods may prove to be an effective way to reduce pollution levels. [top] [end]Contents: Boiling Point 34: Smoke Removal
Categories: Boiling Point 34| Smoke | |||||||||||
Page created:
21 August 2007; Last edited:
01 December 2008; Version: 1 | |||||||||||
Pagename: SmokeInTheKitchen @HEDON: TTGA | |||||||||||
