Household Cooking Energy Security Through On-Farm Fuels

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cg.authorship.typesCGIAR and developing country instituteen_US
cg.contributor.donorUnited States Agency for International Developmenten_US
cg.coverage.countryTanzaniaen_US
cg.coverage.iso3166-alpha2TZen_US
cg.coverage.regionAfricaen_US
cg.coverage.regionSub-Saharan Africaen_US
cg.coverage.regionEastern Africaen_US
cg.identifier.doihttps://doi.org/10.7910/dvn/z8cepmen_US
cg.identifier.projectIFPRI - Africa Risingen_US
cg.identifier.publicationRankNot rankeden_US
cg.placeWashington, DCen_US
cg.reviewStatusInternal Reviewen_US
dc.contributor.authorWorld Agroforestry Centeren_US
dc.contributor.authorLeibniz Centre for Agricultural Landscape Researchen_US
dc.date.accessioned2024-06-04T09:44:35Zen_US
dc.date.available2024-06-04T09:44:35Zen_US
dc.identifier.urihttps://hdl.handle.net/10568/144890en_US
dc.titleHousehold Cooking Energy Security Through On-Farm Fuelsen_US
dcterms.abstractThis dataset is generated from the study comparing the cooking performance of on-farm produced fuels such as wood from Gliricidia sepium (Jacq.) Kunth ex Walp. and Cajanus cajan (L.) Millsp. (pigeon pea stalks) with the off-farm fuelwood species Mimusops obtusifolia (Lam. Sapotaceae). Fuel performance was tested using Three-Stone Fire stoves and artisan-made Improved Cooking Stoves. 75 cooking tasks, cooking a standardized pre-defined meal with two pots were completed in five villages in Chamwino and Kongwa districts, Dodoma region. The Controlled Cooking Test design assessed four key performance indicators: (1) time until water is boiling in pot A, (2) time until food item in pot A is ready to be consumed, (3) total cooking time per meal, including food items in pots A and B, (4) total fuel consumption per meal, including food items in pots A and B.en_US
dcterms.accessRightsOpen Accessen_US
dcterms.bibliographicCitationWorld Agroforestry Center; Leibniz Centre for Agricultural Landscape Research. 2021. Household Cooking Energy Security Through On-Farm Fuels. Washington, DC: International Food Policy Research Institute. https://doi.org/10.7910/DVN/Z8CEPM. Harvard Dataverse. Version 1.en_US
dcterms.issued2021en_US
dcterms.languageenen_US
dcterms.licenseCC-BY-4.0en_US
dcterms.publisherInternational Food Policy Research Instituteen_US
dcterms.relationhttps://doi.org/10.2499/p15738coll2.133400en_US
dcterms.replaceshttps://ebrary.ifpri.org/digital/collection/p15738coll3/id/548en_US
dcterms.subjectstovesen_US
dcterms.subjectfuelsen_US
dcterms.subjectgliricidia sepiumen_US
dcterms.subjectenergy resourcesen_US
dcterms.subjectfuelwooden_US
dcterms.subjectcookingen_US
dcterms.subjectpigeon peasen_US
dcterms.typeDataseten_US

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