poject report

Introduction

Sandikhola forms part of the Gorkha Region in Nepal and has been chosen as a representative community of other villages in the region by Engineers Without Borders (EWB) and Nepal Water for Health (NEWAH) as part of the EWB Challenge. Sandikhola is 150 Km west of Katmandu and comprises of 60 houses and 456 people (EWB Australia, Resources - Sandikhola Demographics, 2014). To improve hilltop communities, EWB Challenge invites design solutions to seven areas of concern, Housing, Water and Sanitation, Hygiene (WASH), Energy, Waste Management, Transport, Information, Communication Technologies, and Climate Change.

The purpose of this report is to explore an alternative cooking technology for households in Sandikhola as part of Design area 3 - Energy, Cooking Technologies (EWB Challenge Design Brief, 2014). It will look at the design of an improved biomass cooking stove (IBCS) which is capable of channeling fumes, sustainable, low maintenance, low cost, constructed from locally available materials and is able burn less fuel than a traditional stove.

Nepal has a high incidence of using biomass systems for cooking and fuels used have been related to many health issues including acute lower respiratory infections in children (Bates et al, 2003). In 2002 an estimated 7,500 Nepalese died due to indoor air pollution from solid fuel usage (World Health Organization, 2007). Most households in Sandikhola use either a biogas or wood burning stoves. Byproducts of using wood as fuel is the significant amount of smoke produced and as the houses have few windows and poor ventilation smoke accumulates and pollutes indoor air quality.

This report will look at the successful design of an IBCS. Energy sources such as LPG, solar, electric, and kerosene have also been considered and are discussed in later sections. It is assumed that each house is structurally sound to locate an IBCS. This assumption is made after reviewing photographs available on the EWB Design Challenge website. It is assumed structural requirements necessary to fit a flue will not compromise weather protection of buildings. The key deliverable of this report is to introduce a cooking technology capable of reducing air pollutants compared to the existing traditional cooking stove.

There were several alternative oven designs considered such as biogas, LPG, IBCS, solar, electric and kerosene and were critiqued in different measures.

Biogas ovens are being used in some households but there are ill health affects due to low hygiene in the village. Biogas is a natural resource which is abundant in Nepal and formed from animal waste with no smoke produced. Excess animal waste is a massive problem in the village so it can combat that problem (EWB, 2014). Biogas is a recycled material to produce usable energy (HT Media Ltd, 2012).

IBCS have been proven to have an increase reduction in indoor air emissions and pollution (Pine, 2011). They are being used widely around the world due to the high health benefits in many third world countries. The reason it has high health benefits is because the smoke gets directed straight outside and not kept inside the house. They are also simple to use and install and local people could be trained to make and install them. The materials for the construction and maintenance can be locally sourced.

LPG ovens can be dangerous due to the high risk gas has. It is easier to control the heat of the oven and can reduce green house emissions by 70% compared to electric based ovens (originenergy.com.au). Nepal has the 78th highest local availability of the LPG in the world (factfish.com) so it is readily available. Training would need to be done so locals understood how dangerous LPG is and how to use it.

Solar ovens would be of a high cost so does not fit in with maintaining low cost. Usability could be an issue if problems occur but otherwise would be easily used. It also relies on the weather so during wet season it could be a problem when there is not as much sun. Maintenance and gaining solar panels could be an issue. Solar has not been introduced into small villages yet (EWB, 2014).

Electricity is a preferred source of energy but is unreliable (EWB, 2014) therefore making electric ovens a non preferred design. The cost of electricity is high which is not desirable. It would be easily usable for locals and have a good safety concept. Electric ovens also produce a high amount of fumes and are mostly made out of metal which wont keep costs down.

Currently the village uses kerosene lamps so using it for an oven can be easily done (EWB, 2014). The price on kerosene is consistently increasing so sustainability and cost can be questioned. Kerosene is easy to use but also can be dangerous at same time. Maintenance and any training is also easy for locals to learn.

As previously discussed, design alternatives looked at during this report include biomass, LPG, solar, electric and kerosene. To determine the best technology the decision matrix at Table 1 was utilised. Each technology was marked against several criteria, ranked, weighted and rated. The decision methodology involved assigning a quantitative value to each technology against each criteria and combining the total score to determine a best-case design.

The criteria listed at Table 1 were considered as the seven most important factors of a cooking technology to the hilltop communities. These criteria were weighted into order of importance and assigned a criterion weight on a scale of 1 to 5 with 5 being of high importance. Each technology was then rated between 1 and 10 as to achieving the selected criteria. The scores were then calculated by multiplying the weighted criterion with the rated score.

From Table 1 the IBCS technology was ranked as the most desirable. The incorporated flue, sustainability and ease of maintenance scored highly. This is mainly due to the ability to channel fumes directly outside, the construction and maintenance material can be locally sourced and the unit was deemed simplistic and achievable (usability). The IBCS did not prove well in safety and further development is required on the door mechanism.

Biogas was rated as the second most favorable technology. Biogas does not give off smoke and this is reflected in the high score achieved against the ability to channel fumes criteria. Marks were lost due to the cost, efficiency and long-term sustainability. Electrical technology also rated high on fumes criteria, usability and safety. Marks were lost due to sustainability and due to the lack of availability and high running costs of electricity.

The results from the evaluation concluded in development and design of an IBCS.

The lack of resources available to the community created the need to design a biomass stove from locally sourced materials. This stove has three main advantages over the current biomass stoves used in Sandikhola. Firstly, this design can be constructed out of locally sourced materials including clay/mud brick for the general construction of the stove chamber, old tin for the door and old pipe or logs to create a mould for the flue. Secondly, this design is more fuel-efficient as the design is built lengthways to capture the heat and utilise it before existing through the flue. Thirdly, this design is safer to use as the flue carries the harmful smoke out of the household. To lower the costs of producing a biomass stove the design needed to remove as many possible costs this included hinges, handles, debris catcher and grill. This design can be taught anybody in the village; though each stove will benefit one household.

 The general construction of the stove is built from locally sourced clay mud brick composition creating a rectangular chamber. The design has a double stovetop to cater for the large number of residents per household. The stove will be built up for easy access to the stove top and door, and will be placed on the ground floor next to the wall as this allows the smoke to be carried through the curved flue.  

To remove the hinges the design needed to be able to support the door as it is essential the heat can be trapped in the chamber. As shown in the figure 1 the stove face is designed to be constructed on an angle with a small lip at the base to support the doors weight. This removes the need for hinges and will reduce costs for production.

To limit the production costs for handles on an air vent or door the design includes the air intake system within one large door (figure 2).  The large door is constructed from old tin and has a small hole in the door located above the doorway as option for operating the door. This hole can be utilised efficiently but placing a stick in the hole to assist the door to the right. More air is allowed into the chamber from moving the door to the right along the lip of the base. The chamfer on the bottom left corner performs as an air take. By incorporating the air intake system into the door it saves the community costs in production.

The size of the door allows for easy access for cleaning and fuel placement (figure 3).  The size of door removes the need for a grill and debris catcher as the women can access the entire inside of the chamber through the one large doorway to clean the stove safely when it has cooled down after use, lowering the maintenance costs to the women.

 This stove is designed to run of local materials including husk, wood, and dung resulting in a low operational cost for the women. When constructing this design it is fundamental that the chamfer is opposite the flue.  This stove is built lengthways to allow the maximum use of the fuels heat is utilised before exiting through the flue. This will save the women time gathering wood and other fuels.  Please note if the second stovetop opening is not required a cover will be placed on top to prevent smoke escaping from the chamber.

The integrated flue catches the smoke and carries it directly out of the house creating a cleaner and safer environment for the residents (figure 4). The flue is curved to allow the air from leaving the home through the first floor wall, instead of channelling it through the roof as this protects the inside of the home from weather. The curved flue is created by the mould constructed from two logs cut on a 45-degree angle, before the clay is set you must remove the two ends of the mould. The flue improves the household ventilation system as a result of reducing the smoke from building up while cooking.

The main cost of producing the biomass stove is the opportunity cost of a village member’s time. The financial costs to producing the chamber, integrated flue and door are minimal as it is designed to be constructed from local materials. From utilizing local materials this lowers the cost of materials and transporting the materials, as transport would be another cost to accumulate while constructing. The design has removed the need for hinges, handles, new materials and transport.

Feasibility and sustainability of this design can be accounted for from a technical, cultural and environmental aspect.

Locally trained personnel are required for construction and modification of these ovens. They need to be specially trained and as wages are minimal, approximately AU$3 (FNCCI, 2010), this will keep the costs low. Local personnel are in adequate supply as unemployment in Nepal was estimated to be at 46% in 2008 (Indexmundi, 2014). As the local personnel generally do not have much education it is unsure how long it would take to train them to be classified as specialised but once trained, they can train other locals. 

The oven doors require tin that can be found in most households or sourced from India (Infodriveindia, 2015) and transported via trucks to the village (EWB, 2014). Tin is not made in Nepal. As Nepal is a third world country, finding money for tin could pose a problem, however scrap tin is abundant in villages so should be easy to find.

This design can be easily accepted by the locals as they are attached to their cooking traditions and would not want to change from using clay ovens (EWB 2014). The design lets the people still use these ovens while upgrading to a healthier option. The local religion does not have an influence on their cooking and eating making the design easier to be accepted (EWB, 2014). It is uncertain wether households will be obliging to dispose of their current oven in their house hold if a flue cannot be installed.

The wood, clay and mud needed for construction of the oven can be easily sourced locally and available in vast quantities (EWB, 2014). The growing population of Nepal is putting pressure on the forests for wood harvesting, however measures are being put in place to produce sustainable forests (Bhattarai, 1997). The air quality in households are greatly increased when using an oven without a flue attached and is the cause of an estimated 7,500 deaths in 2002 (World Health Organisation, 2007). An investigation into the air of ovens with flues are used showed the exposure of toxic air pollution was reduced (Pandey, 1990). There is an uncertainty to health aspects to the air pollution outside and wether this smoke will add to it. 

In Sandikhola the main method for cooking is using a traditional wood burning fire. This inefficient stove releases smoke into the immediate vicinity, permeates through the building and can lead to severe health problems.

The design alternatives looked at during this report include biomass, LPG, solar, electric and kerosene. The design alternatives were compared with each other using a quantitative decision methodology. IBCS was considered the most suitable cooking technology as it was, sustainable, low maintenance, low cost, constructed from locally available materials and capable of channeling fumes outside of the home.

The design concept developed from the critical evaluation discussed three main advantages over the current traditional stoves. Firstly, locally source materials can be used for construction. Secondly, efficiency is higher due to the design and dispersion before existing through the flue and thirdly, channelling of fumes makes the design safer.

The feasibility of introducing an IBCS was discussed and suggested due to the estimated unemployment figures at 46 percent in 2008, there may be opportunity to train local community with maintenance and construction skills at minimal cost. The feaseability of oven and door construction can be sourced locally and by recycling scrap tin.

The key deliverable of this report is to introduce a cooking technology capable of reducing air pollutants when compared to existing traditional cooking stoves. By using academic literature as evidence and evaluating several designs it can be seen that the suggested cooking technology is capable of achieving this deliverable. References

From the coordinator perspective, the most successful aspect of the project was the professionalism and dedication of the team. My initial concern working remotely was placing trust in other team members and not having face-to-face contact. This initial fear was proven unwarranted and was highlight throughout the project duration with regular communication, openness, honesty and focus. This is reflected in the team meeting the milestones set at the planning stage and the final report.

Some difficulties were experienced and a good example of this was incompatibility of software between Apple and Microsoft Office. Incompatibility of presentation software between team members was not anticipated during planning and did cause some concern once it became apparent. Following team discussions, several options were made available, a suitable outcome was reached with the lecturer and our presentation was delivered within the allocated timeframe. From a more personal perspective, the most major difficulty experienced was time management.

Managing family, work and university commitments did involve some stressful periods and several slippages occurred due to unforeseen circumstance and influences beyond my control. My personal study plan involved allocating certain periods of study; however, it soon became apparent that this was not always achievable and I had to adjust my schedule to accommodate other matters.

Lessons learnt from this experience involve time management and planning. More time spent planning may help account for possible external influences so that I can incorporate realistic buffer zones as a safety net into my person study and project plans. More time spent brainstorming as many feasible “what if” scenarios at the panning stage may help to mitigate unpredicted events. In our case this may have highlighted the compatible IT and software issue we experienced. Regular communication and feedback was above all the most important factor for me during this project. Working remotely increased our need to communicate and even though our timing may not have always been convenient, everyone remained flexible, calm and professional, which is shown in our final submitted report.

Name

The most successful part of the group was our communication and genuine interest in completing the projects and with good marks. [name] did a fantastic job managing the group, setting deadlines so he can do his part and keeping everyone in good contact and up to date with any information that came up. Emails were sent regularly and answered in good time by all parties and we helped each other when needed. This proved valuable as we met the deadlines of the projects and confusion was kept to a minimal.

We did not face major difficulty when it came to the management of the group as we worked well together. The biggest factor for us was we live in three different parts of the country so meeting up in person was not liable. The difficulty only came when it came to technology as my email was not receiving all emails from the other group members and had trouble using converting from Mac and Microsoft. This was fixed from communicating with the lecturer where we came to an agreement how the project would be assessed.

Next time I would suggest everyone stating what programs they are using to make sure they are compatible before starting the project. This would prevent last minute changes and possibly wasting time having to redo the project in a different program. The problem with the emails not being received could be resolved by using the university email instead of a free website like Hotmail which I was using. I would also suggest sending the person an sms via phone when sending each other emails to make sure they were received. 

Name

The communication between group members supported the management of the project as the coordinator of the group maintained regular contact between all members of the group to produce the research and design for this project.  The communication between group members for this project was primarily email based, which also acts as a storage system however it is up to each member to decide what is sent and how often. The coordinator of the group ensured this project was successful by overcoming any issues in communication.

The main issue to effect the communication was the unstableness of the internet, because two members live in remote areas affected by tropical weather in the summer months this did slow the project down.  A strong internet connect is needed when a project member needs to send or receive an email, if the internet is not strong enough the email software cannot achieve its goals. It is crucial that each member takes responsibility for their own internet connection and creates a backup solution as having a plan will save resources when encountering internet connection problems in the future.

It is recommended that in the future group members upload daily information to a cloud data storage system; this would ensure each day’s work is safe, secure and available to all members each day.  This process will ensure the data is shared daily and creates a security system to ensure no information is lost. From sharing all relevant and recent data with the other team members they can progress in their duties as they have the latest research available to them. Communication is fundamental to the success of a group project as members need to share information to complete the responsibilities assigned and to understand what else is required of the project before completion.

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