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<P style="MARGIN: 0cm 0cm 0pt" class=MsoNormal><SPAN
style="mso-ansi-language: EN-GB" lang=EN-GB><FONT face=Calibri>Dear Stovers and
especial Crispin and Richard <SPAN
style="mso-spacerun: yes"> </SPAN><?xml:namespace prefix = o ns =
"urn:schemas-microsoft-com:office:office" /><o:p></o:p></FONT></SPAN></P>
<P style="MARGIN: 0cm 0cm 0pt" class=MsoNormal><SPAN
style="mso-ansi-language: EN-GB" lang=EN-GB><FONT face=Calibri><SPAN
style="mso-tab-count: 1">
</SPAN>There is a big difference between practical cooking and scientific
tests.<o:p></o:p></FONT></SPAN></P>
<P style="MARGIN: 0cm 0cm 0pt" class=MsoNormal><SPAN
style="mso-ansi-language: EN-GB" lang=EN-GB><FONT face=Calibri>A cook used to
cook on charcoal will automatically remove the pot from the hot zone for
simmering and will do the same while cooking on an el hotplate <SPAN
style="mso-spacerun: yes"> </SPAN><SPAN
style="mso-spacerun: yes"> </SPAN><o:p></o:p></FONT></SPAN></P>
<P style="MARGIN: 0cm 0cm 0pt" class=MsoNormal><SPAN
style="mso-ansi-language: EN-GB" lang=EN-GB><FONT face=Calibri>We had that
situation in a huge institutional kitchen in <?xml:namespace prefix = st1 ns =
"urn:schemas-microsoft-com:office:smarttags" /><st1:country-region
w:st="on"><st1:place w:st="on">Uganda</st1:place></st1:country-region> in the
middle of the 90ties. <SPAN style="mso-spacerun: yes"> </SPAN>11 of 12 five
kWh hot plates were out of order due to the fact <SPAN
style="mso-spacerun: yes"> </SPAN>the cooks removed the pots for simmering
and let the hotplate glowing instead of switching down. I saw the same in
<st1:place w:st="on"><st1:country-region
w:st="on">Zambia</st1:country-region></st1:place> in 2008. The reason could not
be anything else than the fact it is not possible to switch down a charcoal
stove.<o:p></o:p></FONT></SPAN></P>
<P style="MARGIN: 0cm 0cm 0pt" class=MsoNormal><SPAN
style="mso-ansi-language: EN-GB" lang=EN-GB><FONT face=Calibri>Crispin is always
talking about you are transporting more “mj” by transporting charcoal than
biomass. When 50-60% or even more of heat is lost by the use, how do’s this
occur on the transport costs at the calculation of the efficient of the
stove?<o:p></o:p></FONT></SPAN></P>
<P style="MARGIN: 0cm 0cm 0pt" class=MsoNormal><SPAN
style="mso-ansi-language: EN-GB" lang=EN-GB><FONT face=Calibri><SPAN
style="mso-tab-count: 1">
</SPAN>Another thing, while cooking small quantities of beans
</FONT><st1:metricconverter w:st="on" ProductID="900 °C"><FONT face=Calibri>900
</FONT><SPAN style="FONT-FAMILY: Arial">°</SPAN><FONT
face=Calibri>C</FONT></st1:metricconverter><FONT face=Calibri> is to hot and you
have to constantly to ad more cold water due to evaporation.<SPAN
style="mso-spacerun: yes"> </SPAN>How do’s that enter the calculation? To
boil un- soaked beans on a TLUD-ND like Peko Pe you will bring
<st1:metricconverter w:st="on" ProductID="1 kg">1 kg</st1:metricconverter>
un-soaked beans to a boil on the loss of energy producing charcoal, and then
continue simmering for two hours directly on the charcoal produced emptied on a
tray. How will that occur on the calculation.<SPAN
style="mso-tab-count: 1"> </SPAN>It’s the practical use, which are the
reality and let us have a real calculation based on all facts, losses and costs
included, on all levels of the process of clean
cooking.<o:p></o:p></FONT></SPAN></P>
<P style="MARGIN: 0cm 0cm 0pt" class=MsoNormal><SPAN
style="mso-ansi-language: EN-GB" lang=EN-GB><FONT face=Calibri>With regards Paal
W<o:p></o:p></FONT></SPAN></P></DIV></BODY></HTML>