Sustainable and Market-Based Analyses of Cooking Technologies in Developing Countries

Over two billion persons worldwide use biomass as their primary form of energy in household cooking. This creates significant adverse consequences to families in developing nations that use stoves made without technical advancements commonly used in the industrialized world. The often simple, ad-hoc stoves lead to harmful side effects including disease, pollution, injury, and deforestation. Further negative consequences arise in household economics when considering losses in labor, time spent gathering fuel, and high fuel costs relative to income. Because of this much research over the past 10-20 years has been conducted with developing better household cooking methods. Findings from these efforts produced more effective stoves to accommodate the needs of impoverished families. Many of these projects began with philanthropic interests and grants to aid the world's poor. However outside of lump-sum funds for materials and labor there is often be little available to sustain the technical or human resources needed for continued stove utilization. One method to approach sustainability involves a market-based approach to better insure continuation of the benefits of improved cookstoves. This paper provides an assessment of the benefits of advanced cooking devices to both consumers and producers. Further investigations demonstrate consumer and producer impediments in collaborating for mutual benefit. Through realization of the interests and constraints facing both sides, plausible processes can be drawn for holistic improvement of communities in relation to household cooking. This paper also provides various options for intervention and start-up as potential methods in creating sustainable markets for safe, cost-effective, and efficient stoves.