[Stoves] blood analysis as heath impact certification for "clean" stoves

[Crispin Pembert-Pigott]

Dear Dean And All

 

>Can you give us your thoughts, links on ventilation as an approach to reducing exposure to PM and CO?

 

I can’t say I have many – there is a lot that has already been tried on this. Perhaps these notes are relevant:

 

-          KK Prasad from the Eindhoven stove group modelled smoke concentration in a standard room and found it was not well mixed at all meaning there is a good chance a simple vent can capture most of it.

-          A study by the Biomass Energy Group in Swaziland (with assistance of early ProBEC South in Zimbabwe) found that kitchen design in the lowveld (Swazi v.s. Shangaani traditional structures) made an 8:1 difference in exposure, with the Shangaani kitchens consistent >400 µg/m3.

-          In warm countries hoods and vents are accepted easily

-          Stove promotion programmes ostensibly interested in IAQ are strongly resistant to installing non-stove hardware as a mitigation measure because a hood/vent is ‘not a stove’.

-          In cold countries hood and vents are not acceptable because of the heat loss and because the manner in which the air is replenished in the room causes discomfort (cold drafts).

-          Natural draft air-to-air heat exchangers have not been investigated as far as I have heard, as a mitigation strategy for closed rooms. Such a device is easily modelled to a first order basis and would really help a lot in Nepal, for example.

-          Chimney stoves, the only practical long term solution to combusting solid fuels indoors, are not well understood in the stove enthusiast community and not particularly well designed in the stove manufacturing sector.

-          There is an improved kitchen (instead of improved stove) project that has been going for a long time in Indonesia. It produces very obvious results and the improved kitchens are much nicer places to spend time. The solution involves both a chimney and ventilation, a multi-pot stove and certain safety considerations. The contact point is Christina Aristante at YDD, Yogyakarta.

-          In consequence there is a lot of scope for improvement and many ways to do it.

 

Regards

Crispin

 

 

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