Sustainable Cooking for the Developing World

1. Sustainable Cooking for the Developing World Dave Dietterick Kristi Freezer R.J. Hughes Brian Bossart EDSGN 100

2. Table of Contents • Problem Definition • Design Objectives • Customer Needs • Steak holders • Brainstorming • Concepts • Our Concept

3. Defining the Problem • We recognize the need to develop a low cost, energy efficient and culturally appropriate cooking system. • This system must be developed for poor and marginalized people in the developing world. The majority of our predicted customers will live off of less than two dollars a day.

4. Design Objectives • Use energy efficiently • Reduce indoor air pollution (IAP) • Culturally accepted • Must meet following constraints: • Availability of material and labor • Budget • Marketing in rural areas • Competition in current market • Sustainable business • Ease of use

5. Design Objectives • Through information provided by the CYEC, Shell and Envirofit, the following assumptions must be made: • Must boil water in 7-10 minutes • Maintain high cooking temperatures • Operate three times a day • Longevity: 4 -5 years • Ease of use to reduce “culture shock” • Labor will be plentiful and easily trained

6. Customer Needs • Primary Market • Rural area surrounding Nyeri, Kenya • Population: 350,000 people • Make less than $2.00 a day a subsistence farmers • Require much advertising and marketing due to remoteness • Secondary Market • Urban Nyeri, Kenya and surrounding cities • Competition with the Jiko, a cheap, efficient, and readily available cook stove is high

7. Customer Needs Assessment • Our product must: • Burn fuel at least 50% more efficient • Reduce IAP by 50% • Cook 50% faster than current cooking system • Cook for 4 – 6 people • Cost under $5.00 for the customer • Boil water in 7 – 10 minutes • Maintain high cooking temperatures for 45 minutes • Be easy to use and transport • Have a longevity of 4 years • Create a sustainable and profitable business in our primary market

8. Stake Holders • Material Suppliers • Transporters • Marketers and Advertisers • Disposers and Recyclers • Labor • Customers • Advisers and Management

9. Brain Storming • Developing a machine that will easily create Smokeless Biomass Briquettes • Creating a Solar Cooker • Creating a “Jiko 2” • Redesigning the Envirofit

10. Smokeless Briquettes • Design a machine capable of compressing biomass • Very Cost Effective • Lower Emissions • Easily Transportable • This will create many jobs within the community

11. Solar Cooker • Does not boil water quickly • Repair is extremely difficult • Must be placed in certain positions according to the sun • Requires some education and knowledge to operate • Use of cooker is dependent on whether

12. Creating a Design Based off of the Jiko (Jiko 2) • Cost effective • Already culturally accepted • Would not be competitive • The customers with continue to purchase the original Jiko because they know it is reliable

13. Redesigning the Envirofit • Use an already working cooker • Reduce size, lessening the costs of materials • Must compete with the Jiko • The current Envirofit cost nearly 10 times as much as the Jiko • Will this smaller size still be efficient to cook large meals?

14. Decision Matrix

15. Smokeless Briquettes • Easy to use, simple machines to mass produced smokeless briquettes • Business: producing and selling briquettes to primary market • Numerous jobs created • Low Emissions and IAP • Light weight, easily transportable

16. Designs

17. References • http://solarcooking.org/plans/ • https://cms.psu.edu/section/default.asp?id=200910FAUP+++REDSGN100+001 • http://www.edp.psu.edu/design_projects/edsgn100/fa09/index.html • http://www.edp.psu.edu/design_projects/edsgn100/fa09/faq.html • http://ces.iisc.ernet.in/energy/HC270799/RWEDP/fd46ch1.html • http://www.hedon.info/ACompressingMachineForBriquettingBiomassWasteIntoUsableFuel

18. Questions?