CRITERIA AND INDICATORS FOR MONITORING AND EVALUATION OF THE SOCIAL AND ADMINISTRATIVE ASPECTS OF IMPROVED COOKSTOVE PROGRAMS ( I C P s )

by

Shanta Pandey

EWC/ESMAP/UNDP E v a l u a t i o n o f I l a r o v e d Cookstove Pr2grams

9 June 1 3 , 1 9 9 1 a r & Risk a n d Development Program f Environment a n d P o l i c y I n s t i t u t e t East-West C e n t e r - o n o l u l u , H a w a i i 96848 H F i n a Proj l e c t Background R e p o r t # 3 R e p o r t

C R I T E R I A A N D I N D I C AT O R S P O R M O N I TO R I N G A N D E VA L U AT I O N O F S O C I A L AND A D M I N I S T R AT I V E A S P E C T S O F I M P R O V E D COOKSTOVE PROGRAMMES

This chapter presents p r e - and post-dissemination monitoring and e v a l u a t i o n c r i t e r i a t h a t a r e b a s e d o n s o c i a l a n d a d m i n i s t r a t i v e ( i n s t i t u t i o n a l ) a s p e c t s o f improved cookstove programmes ( I C P s ) . The f i r s t s e t o f c r i t e r i a h a v e b e e n d e v e l o p e d t o p r e d i c t t h e success o f a proposed improved cookstove programme. T h e second s e t of c r i t e r i a have been developed t o e v a l u a t e t h e impact o f ICPs a f t e r t h e programme i s implemented.

C r i t e r i a and I n d i c a t o r s t o P r e d i c t t h e Success o f a Proposed Improved C o o k s t o v e Programmes These c r i t e r i a a n d i n d i c a t o r s a r e a i m e d a t a s s i s t i n g d o n o r agencies i n d e c i d i n g t o f u n d a proposed improved s t o v e programme. Success o f a programme d e p e n d s l a r g e l y u p o n t h e c o n s u m e r s o r t h e target population, t h e q u a l i t y o f improved cookstoves, t h e implementation process used and e q u i t y issues. 1. T a r g e t P o p u l a t i o n The l i t e r a c y r a t e o f t h e t a r g e t p o p u l a t i o n a n d t h e t y p e o f stove and f u e l t h e y use p r e d i c t t h e success o f a n improved s t o v e programme. I n a l m o s t a l l I C P s , women a r e t h e t a r g e t p o p u l a t i o n . Education o f women a f f e c t s t h e u s e o f i m p r o v e d s t o v e s a n d i s a n important i n d i c a t o r o f t h e i r openness t o experimenting w i t h new ways o f d o i n g t h i n g s . T h e h i g h e r t h e l i t e r a c y r a t e among women i n an a r e a t h e g r e a t e r t h e c h a n c e s t h a t t e c h n o l o g i e s t a r g e t e d a t women w i l l be successfully adapted. Secondary data on l i t e r a c y r a t e o f women i n a n a r e a a r e a v a i l a b l e a t t h e l o c a l , s t a t e , o r n a t i o n a l l e v e l a n d s h o u l d b e u s e d i n m a k i n g d e c i s i o n s t o f u n d a n I C P. People w h o u s e m o r e o r l e s s u n i f o r m s i z e d f u e l , s u c h a s charcoal, a r e more l i k e l y t o use improved stoves a s compared t o those who use v a r y i n g s i z e d f u e l . Improved s t o v e s w i t h standard fuel i n l e t are often unable t o handle varying sized f u e l . A s a result, t y p e o f f u e l a ff e c t s t h e success o f improved stove programmes. O f t e n , f u e l p u r c h a s e d o n t h e m a r k e t comes more o r l e s s i n a u n i f o r m s i z e , w h e t h e r i t be c h a r c o a l o r wood. C o l l e c t e d f u e l , on t h e o t h e r h a n d , m a y c o m e i n a v a r i e t y o f s i z e s , s h a p e s a n d q u a l i t y, s u c h as, dung, s t r a w, sugarcane residue, r o o t s , branches and c o r n c o b s . I t i s m o r e d i f f i c u l t f o r w o o d a n d a g r i c u l t u r a l residue users t o use improved stoves t h a t have a standardized f u e l i n l e t . Hence, a r e a s where uniform sized f u e l i s a v a i l a b l e provides more p r o m i s e f o r s u c c e s s f u l i m p r o v e d s t o v e p r o g r a m m e s .

I n some a r e a s , p e o p l e b u i l d t h e i r own s t o v e s . T h o s e who b u i l d their own stoves a r e l e s s l i k e l y t o u s e improved stoves, e s p e c i a l l y, i f t h e y have t o b u y improved s t o v e s . I n a r e a s where buying i s a norm, p e o p l e a r e more l i k e l y t o purchase improved stoves. Change i n e x i s t i n g p r a c t i c e s , i n t h i s case f r o m b u i l d i n g t h e i r own s t o v e s t o s p e n d i n g money o n b u y i n g a n i m p r o v e d s t o v e , i s d i f f i c u l t even when i t has obvious advantages (Rogers, 1983). Charcoal b u r n i n g improved s t o v e s have been e s p e c i a l l y s u c c e s s f u l and h a v e p a s s e d t h e s u s t a i n a b i l i t y t e s t i n u r b a n a r e a s o f K e n y a a n d in Thailand where people had been using charcoal f o r f u e l and had the t r a d i t i o n o f buying f u e l and t h e stoves.

2. Q u a l i t y o f I m p r o v e d S t o v e So f a r , I C i m p l e m e n t e r s h a v e m a d e m o r e e f f c l K a t d e s i g n i n g inexpensive improved stoves. O f t e n , q u a l i t y m i nni t mr aol l c o m e a s u r e s a f f o r d t o b a r eu y technically superior a n d expensive stoves. T h e r e a l i t y i s t h a t t e c h n i c a l l y poor q u a l i t y improved stoves are l e s s bk l i k e l y t o b e s u c c e s s f u l l y adopted as compared t o h i g h e r q u a l i t y and n o n e r e l a t i v e l y m o re expensive improved stoves. I n many I C p r o j e c t s x i s t improved s t o v e s r e m a i n unused even when d i s t r i b u t e d f r e e o f c h a r g e . e n t . rate o f a d o p t i o n o f I C s i s l i k e l y t o b e h i g h e r when t e c h n i c a l l y T high q u a l i t y cookstoves a r e designed a n d s u b s i d i z e d f o r p o o r heople, r a t h e r t h a n d i s t r i b u t i n g poor q u a l i t y stoves f r e e o f c o s t . p e a s Improved s t o v e programmes a r e l i k e l y t o f a i l i f t h e s t o v e s e s iu d gn f a i l s t o take i n t o account the e x i s t i n g cooking habits, f o o d h ts, cooking pots and type o f f u e l a v a i l a b l e t o t h e users unless ma b i p t h e ri e i s a d e l i b e r a t e e f f o r t t o c h a n g e t h e p e o p l e ' s e x i s t i n g h a b i t s t ugh improved s t o v e programmes. I m p r o v e d c o o k s t o v e programmes oh r o n t h a t a r e i n t e n d e d t o change t h e u s e r ' s h a b i t s must accompany w i t h b a n e f f e c t i v e e x t e n s i o n and a d v e r t i s e m e n t programme. e i Improved s t o v e programmes may f a i l t o i n c o r p o r a t e t h e e x i s t i n g n cooking h a b i t s due t o a s h o r t period o f t e s t i n g and development o f g stove d e s i g n . I n T h a i l a n d , improved s t o v e s w e r e t e s t e d f o r t w o : e a r s b e f o r e mass d i s s e m i n a t i o n . A n i m p r o v e d s t o v e programme s h o u l d y p include a t l e a s t two years o f laboratory research, development and oe s t i n g w h i c h i n c l u d e s l o c a l c o o k i n g n e e d s . I n o n e o f t h e c a s e t ot u d i e s i n N e p a l , v e r y f e w households u s e d i m p r o v e d s t o v e s because s tr h e c o o k i n g n e e d s o f w o m e n w e r e d i f f e r e n t f r o m w h a t t h e c o o k s t o v e s w pere d e s i g n e d t o o f f e r ( P a n d e y, 1 9 8 9 ) . e o 3 p. I m p l e m e n t a t i o n P r o c e s s ( p r o c e s s i n d i c a t o r s ) l Extension and a d v e r t i s i n g / marketing s t r a t e g y e c Improved s t o v e programmes implemented w i t h a s t r o n g e x t e n s i o n an d a d v e r t i s i n g c o m p o n e n t a r e m o r e l i k e l y t o b e s u c c e s s f u l . S a r i n a n n 2 o t

(1990) o b s e r v e d t h a t r e g u l a r v i s i t s b y t h e s t o v e e x t e n s i o n s p e c i a l i s t s t o t h e households having stoves enhanced t h e use and maintenance o f i m p r o v e d s t o v e s . D i f f e r e n t t y p e s o f i m p r o v e d cookstoves promotion s t r a t e g i e s a r e r e q u i r e d depending upon t h e target population. Market-based advertizing, p r o m o t i o n a n d p u b l i c i t y campaigns have worked i n urban areas o f Kenya, N i g e r and Thailand (World Bank, 1 9 8 9 ) . I n r u r a l areas, p u b l i c i t y campaigns that a r e extension-oriented a r e more l i k e l y t o b e effective. Stephen J o s e p h ( 1 9 9 0 b ) p r o p o s e s t h a t t h e q u a l i t y o f f u e l t h e p o t e n t i a l users use and whether t h e people buy o r c o l l e c t f u e l determine t h e m a r k e t i n g / e x t e n s i o n s t r a t e g y. H e recommends t h a t . a i more e x t e n s i v e e x t e n s i o n p r o g r a m m e s s h o u l d b e i n c l u d e d introduce improvedi m p o r v e ds t o v e p r o g r a m m e s t o p e o p l e w h o u s e l o w q u a l i t y fuel (such as, t w i g s and a g r i c u l t u r a l residue) a s opposed t o those who u s e h i g h e r q u a l i t y f u e l ( s u c h a s , n i c e l y c h o p p e d w o o d o r c h a r c o a l ) . B a s e d o n improved s t o v e programmes i n T h a i l a n d , i t i s recommended t h a t e x t e n s i o n a n d a d v e r t i s i n g s h o u l d b e c o n t i n u e d f o r f i v e y e a r s a f t e r t h e i n i t i a l i m p l e m e n t a t i o n o f t h e programme. Ty p e o f i m n l e m e n t i n g o r g a n i z a t i o n Improved s t o v e programmes a r e implemented b y t h e n a t i o n a l and i n t e r n a t i o n a l non-governmental organizations (NG0s). Kenyan Energy a n d E n v i r o n m e n t a l N o n - g o v e r n m e n t a l O r g a n i z a t i o n (KENGO) c o o r d i n a t e s cookstove programmes i n K e n y a . I n Guatemala, t h e C e n t e r f o r M e s o a m e r i c a n S t u d i e s o n A p p r o p r i a t e T e c h n o l o g y ( C E M AT ) , a v o l u n t a r y a g e n c y, h e l p s d i s s e m i n a t e i m p r o v e d s t o v e s . D i a n - D e s a ( Y D D ) , a n o n governmental o r g a n i z a t i o n i n I n d o n e s i a , d i s s e m i n a t e s i m p r o v e d stoves. I n I n d i a , NGOs h a v e s u c c e s s f u l l y implemented I C P s . Some governmental o r g a n i z a t i o n s ( G 0 s ) h a v e a l s o i m p l e m e n t e d s t o v e programmes i n c o l l a b o r a t i o n w i t h t h e NG0s. I C P s i m p l e m e n t e d s o l e l y by t h e GOs a r e o f t e n l e s s s u c c e s s f u l . I n N e p a l , i m p r o v e d s t o v e s disseminated b y t h e D i v i s i o n o f Community F o r e s t r y o f t h e Department o f F o r e s t r y, a r e r e l a t i v e l y l e s s accepted. There a r e two main reasons why NGO-administered improved s t o v e programmes a r e more l i k e l y t o b e s u c c e s s f u l t h a n t h e GO-implemented ICPs. F i r s t , c o m p a r e d t o G O s , l o c a l NGOs a r e l e s s b u r e a u c r a t i c , communicate w i t h l o c a l p e o p l e more e a s i l y because o f t h e i r l o c a l o r i g i n a n d c a n d e v e l o p a n d implement need-based programmes more efficiently (Rao, 1987; WRI, 1987). Second, compared t o o t h e r d e v e l o p m e n t p r o g r a m m e s , I C P s h a v e s m a l l e r b u d g e t s . NGOs a r e b e t t e r equipped t o implement s m a l l - s c a l e p r o j e c t s t h a t a r e u s e r s p e c i f i c t h a n t h e G O s . R e s e a r c h s h o u l d b e c o n d u c t e d t o e x a m i n e i f s o m e NGOs are more e f f e c t i v e i n implementing and r e p l i c a t i n g improved s t o v e programmes t h a n o t h e r s .

User P a r t i c i p a t i o n Participation i n ICPs i s a potential u s e r ' s access: ( a ) t o stove d e s i g n s e l e c t i o n , ( b ) t o t h e means o f s t o v e p r o d u c t i o n , including t r a i n i n g and resources, ( c ) t o the use o f stoves. User i n p u t n o t o n l y h e l p s s t o v e t e c h n i c i a n s d e s i g n more r e a l i s t i c s t o v e models b u t t h e p a r t i c i p a t o r y p r o c e s s a l s o e n h a n c e s a s e n s e o f ownership among t h e p o t e n t i a l u s e r s .

4. E q u i t y I s s u e s Often i t i s necessary t o use p o s i t i v e b i a s and reach o u t t o the more needy p o p u l a t i o n s e i t h e r t h r o u g h a d d i t i o n a l e x t e n s i o n activities o r b y subsidizing improved stoves (Joseph, 1990b). A stove programme a r e a s h o u l d b e s e l e c t e d based o n t h e e x t e n t o f cooking problems f a c e d b y households. I f an a r e a has a l a r g e number of households exposed t o h i g h l e v e l s o f smoke a n d spend more household income o r l a b o r i n buying o r c o l l e c t i n g f u e l such an area should be a p r i o r i t y area f o r improved s t o v e programmes. I f a c a s t e or e t h n i c p o p u l a t i o n has t o spend a s i g n i f i c a n t p r o p o r t i o n o f t h e i r income b u y i n g i m p r o v e d s t o v e s t h e n t h e s t o v e s s h o u l d b e s u b s i d i z e d e s p e c i a l l y f o r t h e s e p e o p l e . I n I n d i a , women spend f r o m 1 . 7 9 h o u r s per c a p i t a p e r week t o as h i g h as 18.2 h r s . / c a p / w k g a t h e r i n g f u e l (Molnar & S c h r e i b e r, 1 9 8 9 ) . I n N e p a l , a s t u d y o f s i x v i l l a g e s indicated t h a t t h e a d u l t population spent a n average o f t h r e e percent o f t o t a l work time on f u e l c o l l e c t i o n (Acharya & Bennett, 1981). T h i s t h r e e p e r c e n t t r a n s l a t e s t o a n a v e r a g e o f 1 . 8 9 h o u r s per week o f a d u l t t i m e . S i n c e , N e p a l i s one o f t h e t y p i c a l biomas f u e l u s i n g c o u n t r i e s i n t h e w o r l d , i t i s recommended t h a t whep_ s , e l e c t i n g an a r e a f o r an improved s t o v e programme p r i o r i t y be g i v e n I t o a r e a s w h e r e a n a d u l t s p e n d s t w o h o u r s o r mg l a b o r p e r week 0 , n i meeting f u e l needs.

Assessment o f I m p a c t o f I m p r o v e d C o o k s t o v e Programmes Percentage o f use o f ICs v a r y from c o u n t r y t o c o u n t r y and from project t o project. Studies show t h a t percent use o f improved s t o v e s r a n g e f r o m a s l o w a s 20% t o a s h i g h a s 70% i n r u r a l a r e a s (FAO, 1 9 8 5 ; J o s h e e , 1 9 8 6 ; P a n d e y , 1 9 8 9 ; S a r i n , 1 9 8 6 ) . I n r u r a l areas, o f t h o s e w h o u s e i m p r o v e d c o o k s t o v e s , a m u c h s m a l l e r percentage use t h e improved cookstoves f o r most o f t h e i r cooking needs. A s u c c e s s f u l I C P s h o u l d h a v e a p p r o x i m a t e l y t w o - t h i r d s o f i m p r o v e d s t o v e s r e c e i v e r s u s i n g t h e i r s t o v e s f o r t w o - t h i r d s of_ t Jh e i r c o o k i n g n e e d s i n r u r a l a r e a s . I n u r b a n a r e a s , i m p r o v e d cookstove programmes s h o u l d h a v e a l m o s t a l l t h e s t o v e r e c e i v e r s using improved cookstoves f o r most o f t h e i r cooking needs. This s e c t i o n provides c r i t e r i a and i n d i c a t o r s t o assess s o c i a l and a d m i n i s t r a t i v e ( i n s t i t u t i o n a l ) i m p a c t o f i m p r o v e d c o o k s t o v e programmes a f t e r t h e y h a v e b e e n i m p l e m e n t e d , m a i n l y t o b e u s e d b y 4

the donors and t h e implementers. These c r i t e r i a and i n d i c a t o r s take into account t h e broad objectives s e t o u t b y t h e donors and implementers a n d a r e n o t p r o j e c t s p e c i f i c . T h e y i n c l u d e t h e criteria f o r evaluating t h e e f f e c t o f improved cookstove programmes o n i n - t i m e s a v i n g , s k i l l , i n s t i t u t i o n a l d e v e l o p m e n t , women's s t a t u s , a n d e q u i t y i s s u e s . Several i m p r o v e d s t o v e programme s t u d i e s w e r e r e v i e w e d , including a global-improved stove survey o f 102 p r o j e c t s ( 8 f r o m Latin America, 4 8 from Africa, 3 4 from South Asia and 12 from Southeast A s i a ) c o n d u c t e d b y t h i s c o n s u l t i n g team. O b j e c t i v e s o f s t o v e programmes v a r i e d f r o m p r o j e c t t o p r o j e c t . T h e m o s t common objective o f improved stove p r o j e c t s i s saving f u e l . The next most common o b j e c t i v e i s s m o k e r e d u c t i o n . T h e t h i r d a n d t h e f o u r t h objectives a r e r e d u c i n g d e f o r e s t a t i o n a n d s a v i n g m o n e y r e s p e c t i v e l y. O n l y a s m a l l percentage o f improved s t o v e p r o j e c t s have s e t s o c i a l and a d m i n i s t r a t i v e o b j e c t i v e s . O f t h e s e , s o c i a l and administrative objectives were l i s t e d as f i f t h t o 15th important objectives o f improved stove projects (see t a b l e 1). Ta b l e 1 . S u r v e y o f t h e i m p o r t a n c e o f s o c i a l a n d a d m i n i s t r a t i v e objectives ( s e e J . Ramakrishna, June 1991 f o r d e t a i l ) Objective N o . o f projects (%)

5. C o m m u n i t y / i n s t i t u t i o n a l d e v e l o p m e n t 6. I m p r o v e s t a t u s o f w o m e n 7. S a v e t i m e 8. I n c r e a s e w e l f a r e o f p o o r 9. S a f e t y 13. I n c r e a s e e n v i r o n m e n t a l a w a r e n e s s 15. S k i l l d e v e l o p m e n t

40(39%) 32(31%) 31(30%) 29(28%) 23(23%) 21(21%) 15(15%)

Only 31 (30%) o u t o f 102 p r o j e c t s h a d l i s t e d t i m e s a v i n g a s one o f the o b j e c t i v e s o f improved s t o v e s . S i m i l a r l y , 1 5 (15%) o u t o f 102 projects had l i s t e d s k i l l development a s an o b j e c t i v e . Given t h e low p r i o r i t y t o s o c i a l and a d m i n i s t r a t i v e o b j e c t i v e s , a s r e v e a l e d i n t h i s g l o b a l s u r v e y, i t i s n o t s u r p r i s i n g t h a t t h e methods used to assess these objectives are l e a s t developed. The author proposes the f o l l o w i n g means t o measure t h e i m p a c t o f i m p r o v e d s t o v e programmes o n t i m e s a v i n g , s k i l l a n d i n s t i t u t i o n a l d e v e l o p m e n t , women's s t a t u s a n d e q u i t y . F u r t h e r , r e s e a r c h i s recommended t o develop and r e f i n e each o f these measures.

1. T i m e S a v i n g Time s a v i n g d u e t o i m p r o v e d s t o v e p r o g r a m m e s i s m o s t o f t e n understood as saving i n cooking time as a r e s u l t o f use o f improved stoves. P e r c e p t i o n o f t i m e d i f f e r s f r o m c u l t u r e t o c u l t u r e . F o r 5

most s u b s i s t e n c e f a r m e r s o f d e v e l o p i n g c o u n t r i e s , t h e v a l u e o f t i m e i s n o t constant b u t v a r i e s w i t h t h e grwimg seasons. Ti m e saving becomes c r i t i c a l , e s p e c i a l l y , d u r i n g t h e h e a v y w o r k s e a s o n f o r these p e o p l e . When t h e r e i s much a g r i c u l t u r a l w o r k t o b e done a n d when t i m e i s m o r e v a l u a b l e , women c o u l d s a v e t i m e p r e p a r a r i n g m e a l s by u s i n g a n i m p r o v e d s t o v e . T h e _ s t o v e , t h e r e f _ g r g _ n a i x t y , time--the value o f which w i l l V i r y during the year--but also allows t e r ' I n c r e a s e d c o n t r o l o v e r t i m e . I n N e p a l , women u s e d i f f e r e n t techniques t o save cooking t i m e d u r i n g heavy work season. T h e y use several s t o v e s , p r e p a r e d i s h e s r e q u i r i n g minimal amounts o f t i m e , and make f e w e r d i s h e s . D u r i n g t h e s l a c k w o r k s e a s o n , t h e y may s p e n d hours c o o k i n g e l a b o r a t e meals. I d e a l l y, i m p r o v e d cookstoves can save u s e r s ' t i m e i n t w o ways. F i r s t improved cookstoves can save f u e l and a s a r e s u l t save t i m e spent i n f u e l g a t h e r i n g o r money s p e n t t o b u y f u e l . Second, a n improved s t o v e c a n i n c r e a s e u s e r ' s c o n t r o l o v e r t i m e r e q u i r e d t o cook a m e a l , c l e a n t h e k i t c h e n , d i s h e s a n d t h e s t o v e s . T i m e s a v i n g is, t h e r e f o r e , a f u n c t i o n o f t h e f o l l o w i n g v a r i a b l e s , w h i c h include: A r O C I P L
) 3 ' ) A Price o f f u e l ) , V f t r 1 9 u 6 P I - R I n a r e aO s wh e l h a s a l w a y s b e e n p u) r c h a s e d , t h e r e i s n o Se r e: f u 4 I s a v i n g s i n f1 u e l 3 c o l- l e c t i ok n t i m e due t o impro A f a m i l y, Ov e d s t o v e s . h o w e v e r, s p e V n d s ' c e r t a i n a m o u n t o f t h e i r e a r n fi n g s o n f u e l p e r w e e k . One c a n e s t i m a t e t h e a m o u n t o f t i m e a f a m i l y s p e n d s i n a w e e k i n rs t fo b u y f u e l f o r t h a t w e e k . O n e c a n a l s o m e a s u r e t h e e a r n i n g wage l i lU g y s nf o r f u e l p e r w e e k b e f o r e a n d a f t e r t h e amount a f a m y pa adoption o f improved s t o v e s . A f a m i l y w i l l s a v e mone i f a n impLoved_ston_s_waes_les L a b o r a t o r y t e s t s , f i e l d t e s t s , and u s e r p e r c e p t i o n s o f f u e l c o n s u m p t i o n c o u l d b e u s e d t o determine t h e amount o f f u e l consumption. T h e r e a r e problems, h o w e v e r, i n i m p l y i n g t h a t t h e m o n e y s a v e d i s p r i m a r i l y d u e t o t h e stoves. F o r example, t h e p r i c e o f f u e l may change due t o market demand a n d s u p p l y f a c t o r s . I f t h e r e i s a d r o p i n t h e p r i c e o f f u e l , t h e n t h e f a m i l y may h a v e s a v e d m o n e y m e r e l y b e c a u s e t h e y a r e p a y i n g l e s s f o r t h e same amount o f f u e l . O n e c a n p a r t i a l o u t s u c h effects b y determining t h e market value o f f u e l before and a f t e r the u s e o f improved stoves. E f f i c i e n t u s e o f f u e l i s a n o t h e r f a c t o r t o be considered. A comparison o f f u e l usage i n households with improved stoves and those households w i t h o u t improved stoves has t o b e m a d e t o d e t e r m i n e i f f u e l s a v i n g s i n h o u s e h o l d s w i t h improved s t o v e s i s n o t d u e t o e x t r a n e o u s f a c t o r s . Some o f t h e s e extraneous f a c t o r s a r e : & A i ) E 1 , r t 1 f f A-/ e .

i. Fuel shortages and r i s e i n f u e l p r i c e can lead t o a family's decision t o economize o n f u e l ; i i . Families who a r e aware o f f u e l shortages and t h e need f o r saving f u e l , may save f u e l i r r e s p e c t i v e o f a n improved s t o v e ;
6

i i i . Change i n cooking saving. F o r instance, a lentils before cooking, can b e m e a s u r e d d i r e c t l habits before and a f t e r

and eating habits can also lead f a m i l y may e a t f a s t e r - c o o k i n g f o o d resulting i n f u e l saving. These y by asking the cooks about t h e i r the use o f improved stoves.

t o fuel or soak methods cooking

In areas where f u e l i s purchased, o n e can c a l c u l a t e t h e amount o f t i m e a f a m i l y spends o n e a r n i n g wages t o p a y f o r f u e l . T h i s c a n b e done b y u s i n g t h e f o l l o w i n g p r o c e d u r e :

# o f adult days required t o pay for fuel/week

cost o f fuel/household/week l ( k n o w n ) annual ave. d a i l y wage o f a n u n s k i l l e d person

Rationale f o r person:

u s i n g average d a i l y wage

o f

a n

unskilled

adult

Not much i s known a b o u t how p e o p l e i n d e v e l o p i n g c o u n t r i e s value time saved i n f u e l c o l l e c t i o n and meal preparation. I n t e r American Development B a n k v a l u e s t i m e s a v e d a t 50% o f t h e m a r k e t wage r a t e f o r u n s k i l l e d l a b o r i n l o c a l e c o n o m y ( W h i t t i n g t o n & Roche, 1 9 9 0 ) . W h i t t i n g t o n a n d Roche ( 1 9 9 0 ) i n t h e i r s t u d y o f v a l u e of t i m e s p e n t i n c o l l e c t i n g w a t e r i n Kenya, i n d i c a t e t h a t t h e v a l u e o f t i m e s p e n t c o l l e c t i n g w a t e r i s a t l e a s t 50% o f t h e m a r k e t - w a g e r a t e and could be valued as h i g h as t w i c e t h e market-wage r a t e . The a u t h o r p r o p o s e s t h e u s e o f a v e r a g e d a i l y wage r a t e o f a n u n s k i l l e d person as t h e v a l u e o f t i m e saved due t o improved stoves.

Time s p e n t o n f u e l g a t h e r i n g a n d p r e p a r i n g
In areas where f u e l i s gathered, a d d i t i o n a l f a c t o r s need t o be considered: i . Change i n d i s t a n c e t r a v e l l e d t o c o l l e c t f u e l i s a v e r y i m p o r t a n t f a c t o r. E v e n t h o u g h improved s t o v e s may consume l e s s f u e l , women s t i l l may spend t h e same amount o f t i m e c o l l e c t i n g f u e l because they may have t o w a l k a l o n g e r d i s t a n c e t o c o l l e c t f u e l t h a n p r e v i o u s l y. i i . A s h i f t i n t y p e o f f u e l u s e d i s a n o t h e r i m p o r t a n t f a c t o r . Women may u s e a g r i c u l t u r a l w a s t e t h a t i s e a s i l y a v a i l a b l e t h a n g o o d quality fuel. I n t h i s situation, measuring f u e l c o l l e c t i o n time i s m e a n i n g l e s s b e c a u s e women c o l l e c t f u e l a s t h e y a r e d o i n g o t h e r f a r m r e l a t e d c h o r e s ; a n d , i n t h e e n d , t h e y come home w i t h a l o a d o f c o r n

'Cost o f household.

fuel/household/week c a n

b e

obtained

f r o m

each

s t a l k s a n y w a y. In areas where f u e l i s c o l l e c t e d one c a n estimate t h e fuel/household/week as follows: cost o f

cost o f f u e l / household/week

# o f adult days required t o c o l l e c t & prepare fuel/week * a n n u a l a v e r a g e d a i l y wage

Control over time spent i n cooking, cleaning kitchen, stoves, dishes A c t u a l t i m e s p e n t o n c o o k i n g a d i s h may v a r y b a s e d o n v a r i o u s factors: q u a l i t y o f f u e l , amount and type o f d i s h cooked, how-well the d i s h i s cooked, how w e l l t h e container f i t s t h e p o t - h o l e and how w e l l t h e s t o v e i s u s e d a n d m a i n t a i n e d . E f f o r t s t o m e a s u r e t h e s e factors are n o t encouraging since most p r o j e c t implementers do not see t i m e s a v e d i n c o o k i n g a s o n e o f t h e o b j e c t i v e s o f i m p r o v e d stove programmes. T h e r e i s a c o n t r o v e r s y a b o u t whether improved stoves a c t u a l l y save cooking time. Many users o f improved stoves i n s e v e r a l p r o j e c t s , however, h a v e f e l t t h a t improved cookstoves keep kitchens, s t o v e s a n d d i s h e s c l e a n e r when compared t o t r a d i t i o n a l stoves. Others have pointed o u t t h a t t h e cook does n o t have t o be c o n t i n u o u s l y w a t c h i n g f u e l when u s i n g i m p r o v e d s t o v e s and t h a t t h e y can d o o t h e r c h o r e s w h i l e c o o k i n g , u s i n g i m p r o v e d s t o v e s . I t i 6 -h e r e f o r e , recommended t h a t s a v i n g s i n c o o k i n g t i m e b e m e a s u r e d as_At c 7o A - ok's c o n t r o l o v e r cooking t i m e . I n c r e a s e d c o n t r o l o v e r t i m e spent i n cooking, c l e a n i n g t h e k i t c h e n , s t o v e s and d i s h e s c a n b e assessed d i r e c t l y f r o m t h e u s e r ' s p e r c e p t i o n s . 2. E q u i t y I s s u e s When e x a m i n i n g t h e i m p a c t o f i m p r o v e d c o o k s t o v e p r o g r a m m e s on n e e d y p o p u l a t i o n s , o n e s h o u l d d e t e r m i n e i f a p r o j e c t m a d e a n y additional e f f o r t t o reach o u t t o households who spend a substantial amount o f household income o r l a b o r i n buying o r collecting f u e l . T h i s may involve measuring issues such as: a special subsidy on the price o f stove t o certain populations, and an a d d i t i o n a l a m o u n t o f e x t e n s i o n e d u c a t i o n a n d t r a i n i n g t o s o m e populations.

3. S k i l l / I n s t i t u t i o n a l Development Improved s t o v e programmes have been t r a i n i n g p e o p l e t o b u i l d and r e p a i r s t o v e s , d i s s e m i n a t e s t o v e s , a n d i n s t a l l a n d m a i n t a i n stoves. S k i l l s developed t h r o u g h improved s t o v e programmes t e n d t o have l o n g l a s t i n g i m p a c t a t t h e i n d i v i d u a l l e v e l a s w e l l a s a t t h e i n s t i t u t i o n a l l e v e l , e s p e c i a l l y when t h e p e o p l e t r a i n e d a r e l o c a l 8

p e o p l e . S a r i n ( 1 9 9 0 ) r e p o r t s t h a t l o c a l women i n s e v e r a l i m p r o v e d stove p r o j e c t s i n I n d i a were t r a i n e d t o b u i l d , u s e , m a i n t a i n and repair improved stoves and supervise and/coordinate t h e stove p r o g r a m s . T h e s e t r a i n e d women i n t u r n f o u n d j o b s i n o t h e r i m p r o v e d stove programmes a n d i n o t h e r development programmes; t h e y a l s o experienced an increase i n income, s k i l l s , s o c i a l s t a t u s and s e l f confidence ( S a r i n , 1990). S a r i n (1990) a l s o observes t h a t t r a i n i n g o b t a i n e d f r o m i m p r o v e d s t o v e p r o g r a m m e s p r e p a r e d women t o i d e n t i f y o t h e r n e e d s a n d p r i o r i t i e s o f women i n t h e i r n e i g h b o r h o o d a n d t o develop programmes f o r women. H o s k i n s ( 1 9 8 5 ) n o t e s t h a t i n some African countries, I C P s have served a s consciousness-raising programmes t o s a v e t h e e n v i r o n m e n t . One s h o u l d t h e r e f o r e a s s e s s t h e following information: i . Number o f persons t r a i n e d t o b u i l d , r e p a i r , d i s s e m i n a t e , u s e and maintain stoves; and t h e proportion o f those t r a i n e d from l o c a l areas. 11-ZikreCi ii. Unexpected positive o r negative impact o f improved stove progfa:ames. F o r i n s t a n c e , h a v e t h e p e o p l e b e c o m e c o n s c i o u s o f depleting f o r e s t resources due t o t h e i r p a r t i c i p a t i o n i n improved stove programmes a n d h a v e t h e y s t a r t e d p l a n t i n g more t r e e s o r s t a r t e d using f u e l more conservatively? I s t h e r e any i n d i c a t i o n o f greater user p a r t i c i p a t i o n i n other r u r a l development a c t i v i t i e s because o f i m p r o v e d s t o v e programmes? 4. I m p r o v i n g Women's S t a t u s Improved s t o v e programmes a l s o i m p r o v e women's s t a t u s b y i m p r o v i n g t h e i r h e a l t h , e c o n o m i c a n d s o c i a l s t a t u s . Some women h a v e s t a r t e d b o i l i n g water f o r d r i n k i n g and washing due t o t i m e and f u e l saved b y i m p r o v e d s t o v e s ( J o s e p h , 1 9 9 b ) . J o s e p h ( 1 9 9 0 b ) a l s o f o u n d t h a t women, i n s o , A f r i c a n c o u n t r i e s , w e r e a b l e t o s p e n d m o r e t i m e c a r i n g f o r t h e i r c J . w h i l e t h e f o o d i s c o o k i n g because t h e new stove r e q u i r e d much l e s s a t t e n t i o n a s compared t o a n open f i r e . A n improved s t o v e programme may enhance women's s k i l l s , i n c o m e a n d confidence. Improved stove users i n India reported personal comfort because o f i m p r o v e d s t o v e s ( S a r i n , 1 9 9 0 ) . S a r i n observes t h a t u s e r s f e l t t h a t c o o k i n g p o t s r e m a i n e d c l e a n e r , t h u s s a v i n g some e f f o r t i n dish washing; a n d w a l l s needed t o b e cleaned fewer times a s a r e s u l t o f improved s t o v e s ( S a r i n , 1 9 9 0 ) . Women's s t a t u s s h o u l d b e evaluated by measuring: i . T h e p r o p o r t i o n o f women employed p a r t - t i m e a n d f u l l - t i m e improved s t o v e programmes; i n

i i . T h e p r o p o r t i o n o f women employed i n o t h e r development programmes r e s u l t i n g f r o m s k i l l s d e v e l o p e d w h i l e i n i m p r o v e d s t o v e programmes; a n d i i i . A n y improvement i n issues r e l a t e d t o h e a l t h , c o m f o r t , a n d c o n f i d e n c e among u s e r s d u e t o i m p r o v e d s t o v e programmes.

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P a n d e y, S . ( 1 9 8 9 ) . S o m e f a c t o r s d e t e r m i n i n g l e v e l o f u s e o f i m p r o v e d s t o v e s b y B r a h m i n a n d C h h e t r i women i n C e n t r a l N e p a l (Doctoral d i s s e r t a t i o n , C a s e Western Reserve U n i v e r s i t y, 1989).

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R a m a k r i s h n a , J . ( J u n e 1 9 9 1 ) . P r e l i m i n a r y r e s u l t s o f t h e EWC/FWD global survey o f improved cookstove programs. Prepared f o r the informal c o n s u l t a t i o n o n epidemiological, s o c i a l , a n d technical aspects o f indoor p o l l u t i o n f r o m biomas f u e l , Geneva, 5 - 8 , J u n e 1 9 9 1 . H a w a i i : E n v i r o n m e n t & P o l i c y I n s t i t u t e , E a s t - We s t Center. Rao, Y . S . ( 1 9 8 7 ) . R o l e o f n o n community f o r e s t r y . U n p u b l i s h e d p a p e r. R e g i o n a l O f f i c e o f A s i a ar n tl h ed g o v eT n nP hd a im ae n . t aac li f i c ( R A P A ) , F A O o f t h e U n i t e d N a t i o n s , B a n g k o k , o r g a n i z a t i o n s Rogers, E . M . & Shoemaker, F . F . ( 1 9 7 1 ) . Communication o f ( N G 0 s Innovations: A Cross-cultural approach (2nd ed.). New Y o r k : T h e F r e e P r e s s . ) i n Robertson, T. S . ( 1 9 6 7 ) . T h e process o f i n n o v a t i o n and t h e d i f f u s i o n of innovation. Journal o f Marketing, 31(January), 14-19. Rogers, E . M ( 1 9 8 3 ) . D i f f u s i o n Yo r k : T h e F r e e P r e s s . o f innovations ( 3 r d e d . ) . New

Sarin, M . ( 1 9 9 0 ) . T h e Nada c h u l h a programme. I n S . J o s e p h , K . K . Prasad and H. V. d . Zaan ( E d s . ) , B r i n g i n g s t o v e s t o t h e p e o p l e (pp. 2 8 - 5 1 ) . K e n y a , N a i r o b i : F o u n d a t i o n f o r W o o d s t o v e D i s s e m i n a t i o n (FWD) a n d A f r i c a n C e n t r e f o r Te c h n o l o g y S t u d i e s (ACTS). Sarin, M . ( 1 9 8 6 ) . " I m p r o v e d c h u l h a programme boom o r d i s a s t e r ? " E c0 o9 no m c 7a 17 -1 7i 1 . n d P o l i t i c a l W e e k l y, 2 1 ( 3 8 & 3 9 ) ( S e p t e m b e r 2 0 - 2 7 ) , W h i t t i n g t o n , D . & Roche, R . ( 1 9 9 0 ) . " C a l c u l a t i n g t h e v a l u e o f t i m e spent c o l l e c t i n g w a t e r : Some e s t i m a t e s f o r Ukunda, K e n y a . " World Development, 1 8 ( 2 ) , 2 6 9 - 2 8 0 . World Bank ( 1 9 8 9 ) . P e o p l e and Trees: T h e r o l e o f s o c i a l f o r e s t r y i n sustainable development. Washington, D . C . : T h e World Bank. W o r l d R e s o u r c e s I n s t i t u t e ( W R I ) ( 1 9 8 7 ) . NGO s t a t e m e n t t o B e l l a g i o M e e t i n g b y Ta s k Force f r o m A s i a , A f r i c a , a America. I n T r o p i c a l forestry a c t i o n _plan: d e v e l o p m e n t s . W a s h i n g t o n , DC: W o r l d R e s o u r c e s I n s t i t the nd Latin R e c e n t ute.

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