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</o:shapelayout></xml><![endif]--></head><body lang=EN-US link=blue vlink=purple><div class=WordSection1><p class=MsoNormal>Interesting. It shows what you can do as an entrepreneur. They learned from an expert!<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>Tom<o:p></o:p></p><p class=MsoNormal><a name="_MailEndCompose"><o:p> </o:p></a></p><span style='mso-bookmark:_MailEndCompose'></span><p class=MsoNormal><b>From:</b> Stoves [mailto:stoves-bounces@lists.bioenergylists.org] <b>On Behalf Of </b>Cookswell Jikos<br><b>Sent:</b> Thursday, January 25, 2018 8:28 PM<br><b>To:</b> Discussion of biomass cooking stoves <stoves@lists.bioenergylists.org><br><b>Subject:</b> Re: [Stoves] Charcoal ban is it the charcoal---<o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><div><div><p class=MsoNormal>Funny enough - we once showed this company, Ecofuels Kenya, how to make wood vinegar (condensed smoke from the charcoal making process) and they have certainly taken it to the next level - <a href="https://www.aiche.org/conferences/aiche-annual-meeting/2017/proceeding/paper/sustainable-approach-green-pesticide-production-kenya-croton-megalocarpus-trees">https://www.aiche.org/conferences/aiche-annual-meeting/2017/proceeding/paper/sustainable-approach-green-pesticide-production-kenya-croton-megalocarpus-trees</a> as they now are the lead supplier of this stuff in East African horticulture industry and make hundreds of liters a month. <o:p></o:p></p></div><div><p class=MsoNormal><o:p> </o:p></p></div><div><p class=MsoNormal>They have shown that in certain cases, the smoke can be worth up to 15 times the price of the charcoal that it was made from. <o:p></o:p></p></div><div><p class=MsoNormal><o:p> </o:p></p></div><div><p class=MsoNormal>Best, <o:p></o:p></p></div><div><p class=MsoNormal><o:p> </o:p></p></div><div><p class=MsoNormal>Teddy <o:p></o:p></p></div></div><div><p class=MsoNormal><br clear=all><o:p></o:p></p><div><div><div><div><div><div><div><div><p class=MsoNormal><span style='font-family:"Arial Narrow",sans-serif'>Teddy Kinyanjui</span><o:p></o:p></p></div><div><p class=MsoNormal><span style='font-family:"Arial Narrow",sans-serif'>Sustainability Director</span><o:p></o:p></p></div><div><p class=MsoNormal><o:p> </o:p></p></div><div><p class=MsoNormal style='margin-bottom:12.0pt'><img border=0 width=200 height=100 style='width:2.0833in;height:1.0416in' id="_x0000_i1025" src="https://lh3.googleusercontent.com/-3YUMG1TTODQ/Wh6o8gWfRmI/AAAAAAAAAyw/1bp5qqpvmwQwg5JXqL7hz-OLGSx5nSEXgCK8BGAs/s512/TK%2BEmail%2BLogo.jpg"><o:p></o:p></p></div><div><p class=MsoNormal><span style='font-family:"Arial Narrow",sans-serif'> <a href="https://www.facebook.com/CookswellJikos" target="_blank"><span style='text-decoration:none'><img border=0 id="_x0000_i1026" src="https://images2.imgbox.com/97/28/BgG0H6ZN_o.png"></span></a> <a href="https://www.instagram.com/cookswelljikos" target="_blank"><span style='text-decoration:none'><img border=0 id="_x0000_i1027" src="https://images2.imgbox.com/54/7e/owicmXIG_o.png"></span></a> <a href="https://twitter.com/cookswelljikos?lang=en" target="_blank"><span style='text-decoration:none'><img border=0 id="_x0000_i1028" src="https://images2.imgbox.com/64/b1/oh4tfzkH_o.png"></span></a></span><o:p></o:p></p></div><div><p class=MsoNormal><o:p> </o:p></p></div><div><div><p class=MsoNormal><span style='font-size:12.0pt'><o:p> </o:p></span></p></div></div><div><p class=MsoNormal><o:p> </o:p></p></div><div><p class=MsoNormal><o:p> </o:p></p></div><div><p class=MsoNormal style='margin-bottom:12.0pt'><br><br><o:p></o:p></p></div></div></div></div></div></div></div></div><p class=MsoNormal><o:p> </o:p></p><div><p class=MsoNormal>On Thu, Jan 25, 2018 at 11:36 PM, Andrew Heggie <<a href="mailto:aj.heggie@gmail.com" target="_blank">aj.heggie@gmail.com</a>> wrote:<o:p></o:p></p><blockquote style='border:none;border-left:solid #CCCCCC 1.0pt;padding:0in 0in 0in 6.0pt;margin-left:4.8pt;margin-right:0in'><p class=MsoNormal style='margin-bottom:12.0pt'>On 25 January 2018 at 06:19, Michael N Trevor <<a href="mailto:mntrevor@gmail.com">mntrevor@gmail.com</a>> wrote:<br>> Isn't the issue is how it is made. dirty polluting deforestation.<br><br>Michael I don't know the reason but Teddy's photos demonstrate lots of<br>room for improvement in the cooking.<br><br><br>> Change that and you have a sustainable renewable biofuel for cooking and<br>> syngas.<br><br>I agree the big drawback in traditional charcoal making is waste and<br>pollution and making something from the "stranded" offgas is a worthy<br>goal but making syngas is a long way from this. Syngas (CO+H2) would<br>need to be made at much higher temperatures than are achieved in<br>traditional kilns which is why the offgas is a cloudy sol containing<br>Products of Incomplete Combustion as well as tarry droplets condensed<br>from vapour, steam, water droplets. methane and longer chain organic<br>species.<br><br>Andrew<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">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></blockquote></div><p class=MsoNormal><o:p> </o:p></p></div></div></body></html>