|
|
Line 1: |
Line 1: |
− | '''<span style="font-size: 14pt; font-family: 'arial','sans-serif'; mso-ansi-language: en-gb" lang="EN-GB">[http://www.worldbank.org/ World Bank] 1994</span>'''
| + | Overview<br/> = |
| | | |
| + | [[www.worldbank.org/World Bank]] 1994 |
| | | |
| + | |
| + | |
| + | = Reasons for Success / Failure<br/> = |
| | | |
| {| class="MsoNormalTable" style="border-right: medium none; border-top: medium none; border-left: medium none; border-bottom: medium none; border-collapse: collapse; mso-border-alt: solid windowtext .5pt; mso-padding-alt: 0cm 3.5pt 0cm 3.5pt; mso-border-insideh: .5pt solid windowtext; mso-border-insidev: .5pt solid windowtext" border="1" cellpadding="0" cellspacing="0" | | {| class="MsoNormalTable" style="border-right: medium none; border-top: medium none; border-left: medium none; border-bottom: medium none; border-collapse: collapse; mso-border-alt: solid windowtext .5pt; mso-padding-alt: 0cm 3.5pt 0cm 3.5pt; mso-border-insideh: .5pt solid windowtext; mso-border-insidev: .5pt solid windowtext" border="1" cellpadding="0" cellspacing="0" |
Line 56: |
Line 60: |
| | | |
| | | |
− | Source: What Makes People Cook with Improved Biomass Stoves? Douglas F. Barnes et.al., World Bank technical paper nr. 242, energy series. Download version of the report: [http://docs.google.com/fileview?id=0B7frijhUtg-UYjhjMmJjZmMtMTQ3NC00YjBmLWE5YzYtZWRmN2ZkY2Y1ZTFi&hl=en http://docs.google.com/fileview?id=0B7frijhUtg-UYjhjMmJjZmMtMTQ3NC00YjBmLWE5YzYtZWRmN2ZkY2Y1ZTFi&hl=en]
| + | = References<br/> = |
| + | |
| + | *What Makes People Cook with Improved Biomass Stoves? Douglas F. Barnes et.al., World Bank technical paper nr. 242, energy series. Download version of the report: [http://docs.google.com/fileview?id=0B7frijhUtg-UYjhjMmJjZmMtMTQ3NC00YjBmLWE5YzYtZWRmN2ZkY2Y1ZTFi&hl=en http://docs.google.com/fileview?id=0B7frijhUtg-UYjhjMmJjZmMtMTQ3NC00YjBmLWE5YzYtZWRmN2ZkY2Y1ZTFi&hl=en] |
| | | |
| [[Category:Cooking_Energy]] | | [[Category:Cooking_Energy]] |
Line 62: |
Line 68: |
| [[Category:Improved_Cooking]] | | [[Category:Improved_Cooking]] |
| [[Category:Sustainability]] | | [[Category:Sustainability]] |
− | [[Category:World Bank]]
| |
Revision as of 08:18, 19 October 2012
Overview
=
www.worldbank.org/World Bank 1994
Reasons for Success / Failure
Reasons for Success
|
Reasons for Failure
|
- Program targets region where traditional fuel and stove are purchased of fuel is hard to collect
- People cook in environments where smoke causes health problems and is annoying.
- Market surveys are undertaken to assess potential market for improved stoves.
- Stoves are designed according to consumer preferences, including testing under actual use.
- Stoves are designed with assistance from local artisans.
- Local or crap materials are used in production, making it relatively inexpensive.
- The production of the stove by artisans or manufacturers is not subsidized.
- Stove or critical components are mass produced.
- Similar to traditional stove.
- The stove is easy to light and accepts different sized wood.
- Power output of stove can be adjusted.
- The government assists only in dissemination, technical advice, and quality control.
- The stove saves fuel, time, and effort.
- Donor or government support extended over at least 5 years and designed to build local institutions and to develop local expertise.
- Monitoring and evaluation criteria and responsibilities chosen during planning stages according to specific goals of project.
- Consumer payback of 1 to 3 months.
|
- Program targets region where traditional fuel and stove are not purchased or fuel is easy to collect
- People cook in the open and smoke is not really a problem
- Outside “experts” determine that improved stoves are required.
- Stove is designed as a technical package in the laboratory, ignoring customers’ preferences.
- Local artisans are told or even contracted to build stoves according to specifications.
- Imported materials are used in the production of the stove, making it expensive.
- The production of the stove by artisans or manufacturers is subsidized.
- Critical stove components are custom built.
- Dissimilar to traditional stove.
- The stove is difficult to light and requires the use of small pieces of wood.
- Power output cannot be easily controlled.
- The government is involved in production.
- The stove does not live up to promised economy or convenience under real cooking conditions.
- Major achievements expected in less than 3 years, all analysis, planning, and management done by outsiders.
- Monitoring and evaluation needs are not planned and budgeted or criteria are taken uncritically from other projects or not explicitly expressed.
- Consumer payback of more than1 year.
|
References