Sudan Sustainable Natural Resources

Management Project (SSNRMP)

Gezira State

ELFIRDOUS VILLAGE

Training of Trainers

On the Manufacturing and use of

Improved stoves and fuel savings skills

By: Mohamedelfatih Abdel Razzag Abdalla

Stoves’ consultant – Rufa’a

December 16, 2018

 Executive summary
A training workshop on energy topic was carried out for three days in
El Firdous village. El Firdous village is one of the villages covered by SSNRMP
project –East Gazira. The training included many issues such as: improved
stoves, efficient cooking practices, alternative fuel, controlled cooking test, and
guidance for safety usage of LPG. 25 women were participated in the training.
The participants were very enthusiastic and participated actively in the training
activities.
The training delivered was composed of theoretical and practical sessions in
addition to multimedia show. The training was well received by the
participants.

Crosschecking short questions which was asked by the trainer to assess the
level of understanding of the trainees revealed that the average overall rating of
the success is very good.
The practical comparative tests proved the initial claim of a saving of 50% of
fuel needed for cooking.
 TRAINING OBJECTIVES AND PURPOSE

Objectives: To conserve natural resources mainly wood used as cooking fuel in

the village, by reducing the consumption of biomass fuel by 50% through the
promotion of fuel-efficient stoves and other savings skills

Purpose

• To train 25 women in Elfirdous village) as trainers in the installation and

usage Badia fuel efficient stove. After they acquire the necessary skills,
the trainers are expected to train other beneficiaries in the village.
• To train women in other efficiency complementary cooking practices
and skills
• To raise environmental and related health awareness among women in
the village

EXPECTED IMPACT
The participants are expected to:
Knowledge of the need to conserve the environment and ways of
achieving it
Identify the advantages and disadvantages of the traditional stoves mainly
the 3 stones stove
install, operate and maintain the improved Badia stove correctly.
Understand the benefits of broad cooking practices
Find the solutions to many troubleshoots concerning the use of the stoves
Transfer technical knowledge to other beneficiaries

The venue:
The doctor's house rest was selected to be the venue for the training. The
venue was selected to allow for practical sessions and the theoretical ones as
well as allowing for refreshment preparation.
 The theoretical topics

The theoretical coverage is as follows.

• Discussing the training objectives

• Environmental awareness raising including the environment crisis, the
negative side effects of smoke on the women health and their children
and the role of women in protecting the environment and resources.
• Efficient cooking practices (other skills and techniques that help
reducing fuel consumption)
• Showing different type of stoves from round the world
• Brain storming on the advantage and disadvantage of the traditional
stoves, why going for a new design? The basic features of the improved
stoves and their advantages and disadvantages.
• How the heat escapes from the traditional stove
• The smoke, how it happens and why? How to troubleshooting problem

The Practical Sessions

The trainees practically undertook the following:

• They mixed soil with gravel and fixed the liner with it, by means of a
metallic mould; for the fixed design of Badia stove.
• They mixed wood ash or calcium hydroxide with cement and sand to fix
the liner to the metal cladding for the portable stove.
• They baked Kisra using the Badia stove.
• Fabricated the Sa’af basket (fireless cooker)and tested it.
• They carried out the controlled cooking test as well as testing some
efficient cooking practices and calculated their percentage of saving.

Notice:
After installing Badia stove in one of the participant's house, The participants interesting
the fixed Badia. In response to their desire I brought to them another 17 liners for free
and they fixed them in their houses
 Stoves Tests

Comparison test:
Throughout the training sessions we used the controlled cooking test to
evaluate the performance of the Badia improved stove against the traditional
ones

The control cooking test (CCT): is intended to provide estimates of the fuel
consumed by a set of specified cooking task. It is more reliable than the WBT

Objectives:

- Compare the fuel consumed and the time spent in cooking the same
meal
- Determine whether a stove can effectively cook the range of meals
normally prepared in the area
- To give the participants the opportunity to try out the stove and to learn
how to operate it properly
-
Definition of the variables used in the test

Time taken to cook the meal:

The total time taken by the stove from putting the pot on the fire to the end of
cooking

Rate of Fuel consumption:

The total weight in grams of firewood consumed divided by the total cooking
time in minute. Low rate of firewood consumption indicates good stove

Saving%:
Firewood consumed by the traditional stove − firewood consumed by the mud stove
Firewood consumed by traditional stove
× 100%
 Equipment and material

-Measuring scale accurate to (05) gm with the capacity to weigh 30 kg

-Data entry sheet

-Firewood

• Firewood used in the test, was Kitir air dried, taken from the same
source of wood.
• Pots used in cooking: we used the curved bottom pots to cook on the
Badia stove and the 3-stones ones..

Food stuffs and spices used in the controlled cooking test

Food stuff & spices Qty (gram)

lentil 750

Water Decided by the

cook

Salt few

onion 500

oil 300

agric 100

The common procedure for cooking the meal was used. Three Badia
stoves were selected against the same number of 3-stone ones. Twelve women
were identified and conducted all the operation needed to obtain similar final
meals.
The women were impressive by the Badia stove. The most important points`
derived from them are:

-unlike the 3-stone, the pot is stable in the Badia

-smoke free stove

- no excessive heat emissions

Other Fuel Savings Skills

Efficient cooking practices should be promoted alongside the efficient cooking

Cooking Type of Average Average Rate of fuel Savings%
system meal cooking fuel consumption
time used gm/min
(min) (gm)
3-stone lentil 50 1670 33.4 -
Badia 48 840 17.5 50
stove

technologies as employing one without the other is to lose the full benefits
achievable. Throughout one hour and by means of multimedia show the
following cooking practices were discussed:
Cutting and splitting firewood, Drying wood, Protecting fire , Control of air
supply, Simmering food gently, Putting out fires promptly, Preparing all
ingredient in advance, Pre-soaking beans, Cutting food small, Using
tenderizers, Using lids, with a weight on top, Adding water during cooking,
cleaning cooking pots.

The fireless cooker

The fireless cooker, retained heat cooker or food warmer can be built with
locally available materials and is used to keep food warm and to allow the
cooking of food with less fuel.
Advantages of the Saaf stove:
• it is portable, and can be carried around easily.
• it does not require watching the stove.
• no risk of burning a pot
• no flame to cause a household fire or health problems (indoor air pollution).

Two participants prepare the Saaf basket for the test. Half kilogram of beans pre-soaked in
the water for 5-8 hours,

Two participants boiled the bean for 35 minutes and then put it in the insulated Saaf basket
and carefully covered

The participants and their quests were very surprised when they found the bean was well
cooked and still very hot after three hours.

Practices Type of meal Cooking system Average fuel used Saving%

(gm)
Normal cooking Beans Badia stove 1540
Cooking with retained heat Beans Badia and sa’af 0820 47%
basket stoves

Using alternative fuel: the case of saw dust stove

One of the simplest fuels for cooking is sawdust or any other residues, a waste
product which is usually thrown away and which, therefore, is obtainable at low
cost. Sawdust and other residues will burn properly only in a specially
constructed stove, which is very simple to make

Once the sawdust stove is fully packed with fuel like sawdust, or Groundnut
husk, it is capable of cooking a meal for the whole family.
During the training we introduced this type of stoves to aware the participants
of that type of technology and techniques, we used a mixture out of Dura husk
and sawdust.
The method of making suitable fuel from agricultural residues (briquettes) was
discussed, and one of the women tried it and showed us her product.
 Constraints and lesson learned

• The trainee (potential trainers) should have a suitable level of education to

grasp all the training sessions and transfer it to other beneficiaries in the
village.
• Although the venue was suitable for most of the training activities, but the
room used for multimedia show was somewhat small.

Conclusion and Recommendation

1. The Badia stove as well as the tested efficient cooking practices proved to
be very efficient; on average savings of up to 50% was achieved.
2. For the sustainability of the improved stove, the project should adopt the
fixed Badia stove, as it is cheap in comparison with portable one, the
women can install it with local material. Also the women have the desire
to buy it. But at the beginning we need to plan, and arrange a network
include the village committee, the project and Aza workshop.
3. The distribution of the stoves should start immediately.
Appendix (1) Participant list

no. name age marital education

status level
1 Majda El Daw El Mirain 45 married basic
2 Fatma El Daw Husain 26 divorced basic
3 Bidor Elsidieg Abdel Rasol 26 divorced basic
4 Amna Osman Ibrahim 22 single basic
5 Bagara Ali Taha 42 married literate
6 Faiga Gad El Rab Ahmed 42 married literate
7 Zainab Abdel Gani A/ razig 30 married literate
8 Zainab Dafala Ahmed 30 married literate
9 Samia Abdalla Ahmed 22 divorced basic
10 Samia Gad EL Rab 26 divorced basic
11 Salwa Abdalla 20 single basic
12 El Bigeet Ahmed Hasan 39 married literate
13 Rihab Elmahi El Khalifa 39 married literate
14 Saliha Hasan Ali 45 married literate
15 Kawakib Siddieg Hasan 42 married G. secondary
16 Batool El Kamil El Khalifa 20 single basic
17 Rogia El Khalifa Ali 19 single basic
18 Ragaa Tay Alla Ali 30 single literate
19 Halima Mahmoud Mustafa 38 widow literate
20 Bidor Osman Al Khalifa 45 married literate
21 Nora Mubark Ali - single literate
22 Rimah El Naaiem Awad Kareem 21 single literate
23 Gisma El Sidieg Mohamed 31 married literate
24 Ikram Yousif Ahmed 25 divorced literate
25 Alawia Osman Ibrahim 33 married basic
Day First break Second session Third session Break fourth session
session
10:00- 10:30-11:30 11:30 – 12:30 12:30: 01:00 - 02:00
09:30 – 10:30 01:00
10:00
1 1-Opening breakfast 1. the 1-comparison Prayers & 1. testing Badia stove
ceremony. important between the refreshment 2. Baking Kisra on the badia
of reducing Improved stoves stove
2- workshop consumptio & the traditional 3. replacing the liner
aims and n& the role ones. 4. cooking with retained heat.
objectives of women 5. construction of Sa’af stove
2. stoves from 2- installation of
round the fixed Badia
world stove

2 1. revision Safety usage of • Using Prayers & preparation for the control
of day 1 LPG stoves (1) agricultural refreshment cooking test
2. testing residues in
the Sa’af cooking: the
stove case of
(cooking sawdust stove
with
retained
heat)

3 testing the Safety usage of • Efficient discussing results of the tests

Saaf stove LPG stoves (2) cooking
practices closing ceremony and
• control certificates awarded
cooking test
Appendix (3) Photos shows the activity during the training course