[Stoves] Calculating cooking costs and char costs ----Re: [biochar] Where to discuss STOVES AND CARBON offsets and drawdown

[Nikhil Desai]

Crispin:

Thank you.

Your mention of palm sugar reminded me of China's stove use for cooking
animal feed, Rwanda's (and US, perhaps around the world) for alcohol
production, and even the food sales on Kampala streets (as in Queen of
Katwe last year).

The entire myth of a Three-Stone Fire with low-quality solid fuels for
household food cooking has been cooked up to promote a theology -- of
killing trees, people, climate, by assumption and saving them by means of
stove designs that as Lombardi reminds us have not been and perhaps cannot
be usefully tested.

Nikhil

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Nikhil Desai
(US +1) 202 568 5831
*Skype: nikhildesai888*


On Mon, Sep 18, 2017 at 12:46 PM, Crispin Pemberton-Pigott <
crispinpigott at outlook.com> wrote:

> Dear Kevin and All
>
>
>
> Please leave room for the real world to use these stoves.
>
>
>
> In Central Java, Cecil found that something like 85% of domestic stoves
> were use 4-8 hrs per day to generate income. I those homes (a large number)
> which produced palm sugar, cooking represents only 30% of stove use. 70% of
> the time it is making something of tradeable value.
>
>
>
> Space heating is not a cooking activity, and should also be allowed in the
> door. The use of the term ‘service standard’ is appropriate in that it can
> cover any activity that must be met.
>
>
>
> A stove that is only really good at ‘cooking’ is likely to be added to a
> mix of stoves and ‘stacked’ for use at an appropriate time, like my toaster.
>
>
>
> Regards
> Crispin
>
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>
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> Hi Nikhil
>
>
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> I used the term “mealtime” more in the context of a “cooking session”.
> Clearly, a number of meals would be required at “mealtime.”
>
>
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> Knowing the number of meals prepared at the “mealtime”, one can then
> determine the wood consumption per meal, and ultimately, the “energy per
> meal.”
>
>
>
> Note also that the “energy per meal” must be used with caution, in that it
> will vary with the nature of the meal. For example, a meal of rice and fish
> could require a different cooking time than when simmering a stew or
> boiling eggs.
>
>
>
> Note also that the purpose of this particular Spread Sheet was to give an
> approximate value to char produced by TLUD’s. Would you have any further
> comments or suggestions in how to improve it in this regard?
>
>
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> Thanks, and Best wishes,
>
>
>
> Kevin
>
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