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</o:shapelayout></xml><![endif]--></head><body lang=EN-US link=blue vlink=purple><div class=WordSection1><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'>Dear Cecil, Stovers,<o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'><o:p> </o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'>All this is very complex as you mention. I am trying to decide if it is too complex to be able to get a handle on all the variables to approach in detailed analysis. If it is too complex we would need to approach this as a ‘Natural System’ approach. In the NS approach we simply distribute stoves and see what happens, record that and pick the best. I prefer trying to control the variables for detailed analysis and think the Tool Box approach would work very well in doing this – if it can be done at all. <o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'><o:p> </o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'>Another point: I think we need a different word other than Efficiency now that we are considering making and using char after the gasses have been used for cooking/heating tasks. The word efficiency is what we want but gives the idea of good or bad to most readers and, if we are not yet finished with using the fuel (going to use the char later for something else) we will devalue a stove when the efficiency has been calculated on the stove part alone. Perhaps use ‘Percent energy used’ during a task. I like Crispins idea of keeping track of the energy. This in (1) what remains and that (2) used in preforming the task and that (3) wasted. This will require good test methods most likely in a lab that simulates a real-world situation. The energy remaining (char) is then monitored in the next use. <o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'><o:p> </o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'>And Cecil, Thanks for the describing the procedure for collecting the nectar and making sugar from it. Very interesting to an arm chair traveler. I had no idea this was being done. <o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'><o:p> </o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'>Thanks<o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'><o:p> </o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'>Frank<o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'><o:p> </o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'><o:p> </o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'>Frank Shields<o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'>Control Laboratories, Inc.<o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'>42 Hangar Way<o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'>Watsonville, CA 95076<o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'>(831) 724-5422 tel<o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'>(831) 724-3188 fax<o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'><a href="http://www.biocharlab"><span style='color:blue'>www.biocharlab</span></a>.com<o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'><o:p> </o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'><o:p> </o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'><o:p> </o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'><o:p> </o:p></span></p><p class=MsoNormal><b><span style='font-size:10.0pt;font-family:"Tahoma","sans-serif"'>From:</span></b><span style='font-size:10.0pt;font-family:"Tahoma","sans-serif"'> Stoves [mailto:stoves-bounces@lists.bioenergylists.org] <b>On Behalf Of </b>Cecil Cook<br><b>Sent:</b> Wednesday, April 10, 2013 5:34 AM<br><b>To:</b> Paul Anderson<br><b>Cc:</b> hcarlsson@worldbank.org; Prianti Utami; Laurent Durix; Yabei Zhang - WB; Veronica Mendizabal Joffre; Discussion of biomass cooking stoves<br><b>Subject:</b> Re: [Stoves] Commercial purposes in homes was Re: Biomass Fired Appliance Characteristics, Features, Qualities, Attributes and or Considerations<o:p></o:p></span></p><p class=MsoNormal><o:p> </o:p></p><div><p class=MsoNormal>Dear Paul et al, <o:p></o:p></p><div><p class=MsoNormal><o:p> </o:p></p></div><div><p class=MsoNormal>Pardon me for not replying sooner to your request. I was in the air and/or in recovery mode after my two day return journey from Indonesia to South Africa. Now I am gathering my wits and beginning to function again.<o:p></o:p></p></div><div><p class=MsoNormal><o:p> </o:p></p></div><div><p class=MsoNormal>There is mountainous ridge running down the spire of the entire length of the Island of Java. More than 60% of the population of Indonesia resides in Java. In the mountains, when the environment is right, households tap the sugar palm trees that grow on their land. It can be as few as 5 or 6 trees up to as many of 30 threes. Depending on the season, the palm trees give about a liter of nectar from the flower per day which is then boiled until it crystallizes and becomes solid. It is then poured into coconut shell bowls to cool and after cooling is put into a plastic bag and sold to a nearby buy trader for about $1 a kg. It takes about 10 trees to produce enough sap -really nectar from the bud which is trimmed two times a day. The nectar is collected by climbing up 6 to 10 meter palm trees, with no safety belts, and only small hand and foot holds chopped in to the trunk. It must be difficult on rainy days to climb to the top. The collector carries a 250 mm long tube of bamboo which he clips onto his belt. He removes the tube with nectar and replaces it with the empty tube. <o:p></o:p></p></div><div><p class=MsoNormal><o:p> </o:p></p></div><div><p class=MsoNormal>The nectar from one or two collectionis placed in a large 15 to 20 liter capacity wok about 400 mm in diameter and 150 mm in depth. If there is too much nectar it goes into a second pot or wok. <o:p></o:p></p></div><div><p class=MsoNormal><o:p> </o:p></p></div><div><p class=MsoNormal>The wok and the pot are boiled at full power for between 2 to 3 hours, depending on the power of the fire and the amount of nectar that needs to be dehydrated. There are a number of different kinds of stoves used to dehydrate the nectar down to sugar. The stove can be a three stone fire, a two pot hole traditional stove with no chimney inside the traditional Javanese kitchen which is high roofed and covered with clay tiles and the woven bamboo and palm leaf walls which do not interfere with the exhaust of the smoke created by the fire. <o:p></o:p></p></div><div><p class=MsoNormal><o:p> </o:p></p></div><div><p class=MsoNormal>There is also an improved stove with a chimney with 2 or 3 pot holes - the Jolentho - which the World Bank's partners in Yogyakarta evolved over a number of years through trial and error that has now been standardized and is being demonstrated, tested and optimized in a few villages to the west of Mt Merapi, a hyperactive volcano for which Yogyakarta Province is becoming famous. <o:p></o:p></p></div><div><p class=MsoNormal><o:p> </o:p></p></div><div><p class=MsoNormal>A typical work load of nectar cooking would be +/- 15 liters per day. I observed the following daily sequence of cooking tasks performed by rural households to dehydrate nectar into palm sugar. The following different types of stove work are typically performed on the 2 and 3 pot hole stove in farming households. <o:p></o:p></p></div><div><p class=MsoNormal><o:p> </o:p></p></div><div><ul type=disc><li class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto;mso-list:l0 level1 lfo1'>First one or two kettles full of water (5 to 8 liters) are brought to a boil and poured into big thermos for use during the day to make tea and coffee or to take the chill off bath water in the early AM. <o:p></o:p></li><li class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto;mso-list:l0 level1 lfo1'>Next the rice for the day is boiled and then steamed into a two piece steamer (called '<i>soblok</i>'). The amount of rice cooked is a function of family size and income. That takes up to 1 hour to complete cooking the rice properly. <o:p></o:p></li><li class=MsoNormal style='mso-margin-top-alt:auto;mso-margin-bottom-alt:auto;mso-list:l0 level1 lfo1'>Then other types of foods for the day are cooked using woks, oil, water and vigorous stirring or pots to cook a range of different types of soup for another 30 minutes. <o:p></o:p></li></ul></div><div><p class=MsoNormal>The second pot hole is used to warm up the nectar whenever it is free. The third pot hole is either simply closed with a pot lid or used to keep a kettle of water hot. Additional hot water is used to wash up the bamboo tubes, woks, and cooking tools used to cook the nectar which becomes quickly acidic and ferments. <o:p></o:p></p></div><div><p class=MsoNormal><o:p> </o:p></p></div><div><p class=MsoNormal>When the household cooking tasks are completed, the stove operator concentrates on the task of dehydrating the palm nectar. We do not have an accurate method for estimating the K watts of the wood fire. It can range between 4 K watts to 6 K watts. One variable factor is whether long sticks are pushed deep into the multi-pot hole stove so that the fire is burning under both the first and second holes. <o:p></o:p></p></div><div><p class=MsoNormal><o:p> </o:p></p></div><div><p class=MsoNormal>While examining the use of traditional biomass stoves in Central Java to dehydrate palm sugar, it is necessary to also look at all the other tasks that stoves are expected to perform in a rural Javanese home: <o:p></o:p></p></div><div><p class=MsoNormal><o:p> </o:p></p></div><div><p class=MsoNormal>(1.) dry firewood which is piled on top of the stove after it is extinguished (also drying clothes during the long rainy season); <o:p></o:p></p></div><div><p class=MsoNormal><o:p> </o:p></p></div><div><p class=MsoNormal>(2.) the source of heat needed to dry corn and peanuts and other crops piled on a platform about 1.5 meters above the stove; <o:p></o:p></p></div><div><p class=MsoNormal><o:p> </o:p></p></div><div><p class=MsoNormal>(3.), also the smoke helps to protect these crops from destructive pests and weevils; <o:p></o:p></p></div><div><p class=MsoNormal><o:p> </o:p></p></div><div><p class=MsoNormal>(4.) warming the kitchen space and family members on cold mornings and evening which is normally the social center of the family; <o:p></o:p></p></div><div><p class=MsoNormal><o:p> </o:p></p></div><div><p class=MsoNormal>(5.) cooking large wok-fulls of mean and vegetables on ceremonial occasions such as funerals or weddings which express ones solidarity with a larger community of relatives.<o:p></o:p></p></div><div><p class=MsoNormal><o:p> </o:p></p></div><div><p class=MsoNormal>We do not know what percentage of rural households produce palm sugar in Central Java and Yogyakarta. In some areas and communities it is more than 50% of the households. <o:p></o:p></p></div><div><p class=MsoNormal><o:p> </o:p></p></div><div><p class=MsoNormal>It must be remembered that in all the households that are working 2 to 3 hours a day cooking palm sugar, there is not shortage of free biomass. However, there may be a shortage of labour in particular households to gather and dry the required quantities of high quality fuelwood needed to boil down 10 to 20 litres of palm nectar every day. <o:p></o:p></p></div><div><p class=MsoNormal><o:p> </o:p></p></div><div><p class=MsoNormal>Maybe this gives you a sense of full spectrum of different kinds of stove work that is going on in typical villages in Central Java.<o:p></o:p></p></div><div><p class=MsoNormal><o:p> </o:p></p></div><div><p class=MsoNormal>In service,<o:p></o:p></p></div><div><p class=MsoNormal><o:p> </o:p></p></div><div><p class=MsoNormal>Cecil Cook<o:p></o:p></p></div><div><p class=MsoNormal> <o:p></o:p></p></div></div><div><p class=MsoNormal style='margin-bottom:12.0pt'><o:p> </o:p></p><div><p class=MsoNormal>On Mon, Apr 8, 2013 at 3:20 AM, Paul Anderson <<a href="mailto:psanders@ilstu.edu" target="_blank">psanders@ilstu.edu</a>> wrote:<o:p></o:p></p><p class=MsoNormal>Dear Cecil,<br><br>Please describe the commercial purposes referred to by Crispin:<o:p></o:p></p><p class=MsoNormal>Cecil found that in some areas of Java 90% of rural homes use the cooking stove for commercial purposes and that more fuel is burned for home industry than for cooking meals.<o:p></o:p></p><p class=MsoNormal>The sizes (heat output) of the fires is important, as is the physical structure of the heat-capture device (pot, griddle, oven etc)<br><br>Paul<br><br>Paul S. Anderson, PhD aka "Dr TLUD"<br>Email: <a href="mailto:psanders@ilstu.edu" target="_blank">psanders@ilstu.edu</a> Skype: paultlud Phone: <a href="tel:%2B1-309-452-7072" target="_blank">+1-309-452-7072</a><br>Website: <a href="http://www.drtlud.com" target="_blank">www.drtlud.com</a><br><br>On 4/7/2013 8:53 AM, Crispin Pemberton-Pigott wrote:<o:p></o:p></p><p class=MsoNormal style='margin-bottom:12.0pt'>That is a good idea.<br><br>Consider this: Cecil found that in some areas of Java 90% of rural homes use the cooking stove for commercial purposes and that more fuel is burned for home industry than for cooking meals.<br><br>Is that an industrial stove?<br><br>In towns the %is not much lower though varies a lot with the neighbourhood.<br><br>If we want to promote better stoves to the general population we have to consider what they do with them, carefully.<br><br>Lanny: it occurs to me that the definition of a chimney stove (or not) is whether there is something after the pot that increases draft. Draft inducers below/prior to the pot are not included in the chimney group.<br><br>What'cha think?<br><br>Regards<br>Crispin<br>-----Original Message-----<br>From: "Paal Wendelbo" <<a href="mailto:paaw@online.no" target="_blank">paaw@online.no</a>><br>Sender: "Stoves" <<a href="mailto:stoves-bounces@lists.bioenergylists.org" target="_blank">stoves-bounces@lists.bioenergylists.org</a>><br>Date: Sun, 7 Apr 2013 15:43:36<br>To: Discussion of biomass cooking stoves<<a href="mailto:stoves@lists.bioenergylists.org" target="_blank">stoves@lists.bioenergylists.org</a>><br>Reply-To: Discussion of biomass cooking stoves<br> <<a href="mailto:stoves@lists.bioenergylists.org" target="_blank">stoves@lists.bioenergylists.org</a>><br>Subject: Re: [Stoves] Biomass Fired Appliance Characteristics, Features,<br> Qualities, Attributes and or Considerations<br><br>_______________________________________________<br>Stoves mailing list<br><br>to Send a Message to the list, use the email address<br><a href="mailto:stoves@lists.bioenergylists.org" target="_blank">stoves@lists.bioenergylists.org</a><br><br>to UNSUBSCRIBE or Change your List Settings use the web page<br><a href="http://lists.bioenergylists.org/mailman/listinfo/stoves_lists.bioenergylists.org" target="_blank">http://lists.bioenergylists.org/mailman/listinfo/stoves_lists.bioenergylists.org</a><br><br>for more Biomass Cooking Stoves, News and Information see our web site:<br><a href="http://stoves.bioenergylists.org/" target="_blank">http://stoves.bioenergylists.org/</a><br><br><br>_______________________________________________<br>Stoves mailing list<br><br>to Send a Message to the list, use the email address<br><a href="mailto:stoves@lists.bioenergylists.org" target="_blank">stoves@lists.bioenergylists.org</a><br><br>to UNSUBSCRIBE or Change your List Settings use the web page<br><a href="http://lists.bioenergylists.org/mailman/listinfo/stoves_lists.bioenergylists.org" target="_blank">http://lists.bioenergylists.org/mailman/listinfo/stoves_lists.bioenergylists.org</a><br><br>for more Biomass Cooking Stoves, News and Information see our web site:<br><a href="http://stoves.bioenergylists.org/" target="_blank">http://stoves.bioenergylists.org/</a><o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p></div><p class=MsoNormal><o:p> </o:p></p></div></div></body></html>