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Dear Art and All</div>
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<span style="font-family: Calibri, 'Slate Pro', sans-serif; font-size: initial; line-height: initial; text-align: initial;">I support your efforts in this regards and it would be good to have a webinar on the subject. </span></div>
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<span style="font-family: Calibri, 'Slate Pro', sans-serif; font-size: initial; line-height: initial; text-align: initial;">I remind all as does Richard S that one of the obvious uses of char and char fines (which I consider to be separate resources) is as
fuel in another stove or other combustor. The many other uses are too long to list here. </span></div>
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<span style="font-family: Calibri, 'Slate Pro', sans-serif; font-size: initial; line-height: initial; text-align: initial;">Cecil Cook is one of those who has attempted to quantify the total resource available at the various stages of the value chain from the
standing tree to the cooked food over an urban fire. He has studied this in Mozambique with an emphasis on Maputo and in Lusaka, Zambia. </span></div>
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<span style="font-family: Calibri, 'Slate Pro', sans-serif; font-size: initial; line-height: initial; text-align: initial;">The nature of the opportunity is of course geographically distributed. The char remaining in the hole in the ground on the farm may
have a local value that makes it not worth transporting out of the region. The char dust underfoot in the city's markets is probably best used as fuel to reduce importation. </span></div>
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<span style="font-family: Calibri, 'Slate Pro', sans-serif; font-size: initial; line-height: initial; text-align: initial;">The additional mass of material available at each transport or vending node is a substantial fraction of the total resource. The national
and international marketing opportunities for these fractions would be a good subject for discussion. </span></div>
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<span style="font-family: Calibri, 'Slate Pro', sans-serif; font-size: initial; line-height: initial; text-align: initial;">Regards </span></div>
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<span style="font-family: Calibri, 'Slate Pro', sans-serif; font-size: initial; line-height: initial; text-align: initial;">Crispin in Nairobi traffic</span></div>
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<div><b>From: </b>Art Donnelly</div>
<div><b>Sent: </b>Saturday, February 15, 2014 02:01</div>
<div><b>To: </b>Discussion of biomass cooking stoves</div>
<div><b>Reply To: </b>Discussion of biomass cooking stoves</div>
<div><b>Subject: </b>Re: [Stoves] From Cookstoves Webinar "Charcoal Briquette Enterprise Development"</div>
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<div class="x_gmail_extra">Dear Elisa and all,<br>
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<div class="x_gmail_extra">I want to thank Ron, Paul and Otto for speaking up on the need to consider the multiple ways that stove users and charcoal makers can derive benefits and income from char production.
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<div class="x_gmail_extra">As a person involved in one of the few <span class="" style="">
biochar</span> stove projects (<span class="" style="">Estufa</span> <span class="" style="">
Finca</span>) buying charcoal from stove users in our program and reselling it as
<span class="" style="">biochar</span>, filtration media, as ingredients for cosmetics, etc.. I would like to join with the colleagues who have already spoken up and help you plan a
<span class="" style="">webinar</span> on the topic of these alternative uses for char.
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Thank you to Winrock for extending this offer.<br>
Please feel free to contact me directly.<br>
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<div class="x_gmail_extra">Art Donnelly<br>
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