Post on 30-May-2018
8/9/2019 Cooking in Developing Countries: fuel consumption and GHG emissions, user acceptance and incentives
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Michael Grupp (Synopsis) - EEDAL '06 1
Cooking in Developing Countries -fuel consumption and GHG
emissions, user acceptance and
incentives
Michael Grupp (Synopsis, France)
Marlett Balmer (PDC, Pretoria, RSA)
Nicolaas Beute (Cape Peninsula University
of Technology, RSA)
8/9/2019 Cooking in Developing Countries: fuel consumption and GHG emissions, user acceptance and incentives
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Michael Grupp (Synopsis) - EEDAL '06 2
Table of contents
Status quo: the different cooking fuels -consumption and greenhouse gas emissions
Discussion of fuel options: how to reduceemissions and save costs
Impact monitoring and use-based incentiveschemes
Remarks on grids in Developing Countries
8/9/2019 Cooking in Developing Countries: fuel consumption and GHG emissions, user acceptance and incentives
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Michael Grupp (Synopsis) - EEDAL '06 3
Global consumption of different cooking fuels
Coal
7%
Wood 3-stone
48%
Wood stove
6%Root
1%
Dung
8%
Charcoal
1%Electricity
3%Kerosene
1%
LPG
1%
Crop rs
24%
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Michael Grupp (Synopsis) - EEDAL '06 4
Fuel consumption and cost per meal portion
0
2
4
6
810
12
14
16
Wood3-stone
Woodstove Root
Kerosene LPG
Electricity
Biogas
CharcoalDung
Croprs Coal
MJinput/MP
0,000
0,020
0,040
0,060
0,0800,100
0,120
0,140
0,160
US$/M
P
Energy consumption MJinput /MP
Fuel cost $/MP
8/9/2019 Cooking in Developing Countries: fuel consumption and GHG emissions, user acceptance and incentives
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Michael Grupp (Synopsis) - EEDAL '06 5
Global GHG emissions by different cooking
fuels
Wood 3-stone45%
Coal
16%
Crop rs
10%
Dung
3%
Charcoal
2%
Wood stove6%Root
2%
LPG3% Kerosene
4%
Electricity
9%
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Michael Grupp (Synopsis) - EEDAL '06 6
Cooking: the GHG facts
Cooking contributes around 5% of global GHG
Most emissions are caused by biomass in
developing countries (non-sustainable wood, lowefficiency cooking appliances, high number of
users - but potential for low-cost improvement)
Cooking in industrialised countries emits less
GHG (less users, cleaner fuels, more efficient
appliances).
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Michael Grupp (Synopsis) - EEDAL '06 7
Option 1: Gas fuels (traditional and renewable)
Pros: clean, cheaper thanelectricity, lower start-up
investment
Cons: safety reputation,
traditional gas fuels needcentralised production and
distribution chain, price
Traditional gas can be
replaced by bio-gas orhydrogen.
Prototype hydrogen cooker
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Michael Grupp (Synopsis) - EEDAL '06 8
Option 2: Liquid fuels (Kerosene, bio-fuels, syn-fuels)
Plant oil cooker (U. of Hohenheim)
Pros of Kerosene: mostly cheaper than
electricity, lower start-up investment
for supplier, extremely low start-up
investment for user, can be marketed
in small lots
Cons of Kerosene: smell, safety (fireand toxicity)
Kerosene can be replaced by bio-fuels
and syn-fuels such as plant oil,
ethanol, methanol
Plant oil cooker (U. of Hohenheim)
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Michael Grupp (Synopsis) - EEDAL '06 9
Option 3: Solid fuels (3-stone fires, coal,charcoal and biomass stoves)
Pros: free, respectively
cheaper than electricity,
high acceptance for
traditional stoves
Cons: massive contribution
to GHG and indoor air
pollution, local
deforestation for wood.Improved wood stove (Vesto)
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Michael Grupp (Synopsis) - EEDAL '06 10
Option 4 : Non-fuel stoves (solar)
Pros: zero GHG emission,
convenient if used right
Cons: needs change of cooking
habits, no stand-alone system,initial investment, stoves need
product development and
efficient low-cost
production/distribution/after
sales organisation
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Michael Grupp (Synopsis) - EEDAL '06 11
Option 5: traditional grid / electric cooking
Pros: locally clean, polyvalent, convenient, high
user acceptance
Cons: high GHG emissions, expensive for user and
utility (traditional grid), very low overallefficiency, lack of generating capacity in DC, low
return on investment (poor clients)
Conclusion: electric cooking will remain limited to
wealthy or subsidised, high user density situations.
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Michael Grupp (Synopsis) - EEDAL '06 12
User acceptance - the critical issue
Clean cookers need acceptance to be effective
New cooking techniques have a poor acceptance
record (coal vs wood, microwave, solar)
Acceptance is a complex issue (tradition,
convenience, cost, supply, safety, image, )
Acceptance can be improved by incentives
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Michael Grupp (Synopsis) - EEDAL '06 13
Incentives to boost user acceptance
Incentives should be directly related to impact - hence
to clean cooker use rate
Incentives should be directed in priority at the user (in
contradiction to usual practice), not at the professional
Collateral effects, e.g. by subsidising fuels instead of
use, should be avoided
Use rates should be metered for impact assessment as
basis for incentives - but how ?
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Michael Grupp (Synopsis) - EEDAL '06 14
Electricity for clean cooker use - an incentive scheme
The concept:
Clean cooking is recorded
on line and converted into a
reward via carbon value
Cooks get paid for GHG
reduction by free electricity
(local or central grid)
GHG metering and billing
is piggy back on the grid,
without additional cost.
Clean cooker
Electricity meter
Use meter
Local grid
Electricity use
Emission meter
Sat link (option)
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Michael Grupp (Synopsis) - EEDAL '06 15
Local satellite grids
Many users in Developing Countries will never be
connected to the traditional grid. Their electricity needs
can be met by local grids.
Intelligent grid functions such as data transfer, intelligentmetering and two-way billing could be provided for by
local grids.
Satellite grids: local grids could be synchronised by sat
link to become part of the central grid - at acceptable cost
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Michael Grupp (Synopsis) - EEDAL '06 16
Open questions
The technical characteristics and cost potential oftamper-proof use meters
Technical, financial and user related feasibility of local
and satellite grids
The institutional reaction to the concept
Will the user give it a try ?
Will the concept work in the real world ?
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Michael Grupp (Synopsis) - EEDAL '06 17
Perspectives 1
Cooking will remain a complex activity, implying
multiple cooking devices for specific uses
Cooking in Developing Countries is a mass market
(more than 1 billion devices in use), between 1000 and10000 times bigger than todays RE clean cooker
market
The corresponding cash, material and energy flows
mean BIG business and will re-shape existingstructures
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Michael Grupp (Synopsis) - EEDAL '06 18
Perspectives 2
Cooking cannot rely durably on fossil fuels
There will be competition between local and central
production of RE for cooking; between biological andsynthetical production modes, between fuels and non-
fuel technologies
Whatever the outcome may be, user acceptance is key.
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Michael Grupp (Synopsis) - EEDAL '06 19
Free fuel supply
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Michael Grupp (Synopsis) - EEDAL '06 20
8/9/2019 Cooking in Developing Countries: fuel consumption and GHG emissions, user acceptance and incentives
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Michael Grupp (Synopsis) - EEDAL '06 21
Cooking in Developing Countries causes important GHG
emissions and high costs
User acceptance of clean stoves is still poor - and hard toestablish
Efficient incentives must be based on actual use rates
Use rates can be metered and rewarded via an avoided-emission-for-electricity scheme
Local grids run either by utilities, investors or users can be
synchronised to the traditional grid by satellite control(satellite grids) which keeps all future options open.
Conclusions
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Michael Grupp (Synopsis) - EEDAL '06 22
Electricity for clean cooker use - an incentive scheme
Use metering by single ship
data logger
GHG reduction is
converted to free electricity
Pros: acceptance; adapted
to low density locations.
Clean cooker
Electricity meter
Use meter
Local grid
Electricity use
Emission meter
Sat link (option)
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Michael Grupp (Synopsis) - EEDAL '06 23
GHG emissions per meal portion by different
cooking fuels
0
200
400
600
800
1000
1200
1400
1600
1800
Wood3-stone
Wood
stov
e
Root
Kero
sene
LPG
Electricity
B
iogas
Cha
rcoal
Du
ng
Cr
oprs
Coal
gCO2quivalent/M
Emission CO2
Emission non-CO2
Total emission CO2-equivalent