%0 Journal Article
%T Evaluation of the Cooking Cultures and Practices in Rural Uganda
%A Hussein Kisiki Nsamba
%A Robert Ssali
%A Sarah N. Ssali
%A Fahad Matovu
%A John Wasswa
%A Hussein Kivumbi Balimunsi
%J Journal of Sustainable Bioenergy Systems
%P 33-44
%@ 2165-4018
%D 2021
%I Scientific Research Publishing
%R 10.4236/jsbs.2021.111003
%X Many communities across the globe still practice
poor cooking cultures as part of their well-being to prepare food and other
heating activities. Such bad cooking practices are not environmentally friendly,
are wasteful </span><span style=\"font-family:Verdana;\">and</span><span style=\"font-family:Verdana;\"> have adverse health
effects. This work presents the results of the survey that was conducted to
establish the existing cooking practices commonly used in Uganda, identify the
commonly used fuel during cooking, identify perceptions on improved cooking
stoves (ICS), perceived preferences during cooking as well as identify whether
users are aware of the health challenges due to poor cooking and describe
community opinions of ICS for rural communities in Uganda. The interviews were
conducted on household levels across all the regions covering Uganda¡¯s major
rural regions. It was observed that </span></span><span style=\"font-family:Verdana;\">the </span><span style=\"font-family:Verdana;\">largest</span><span style=\"font-family:&quot;\"><span style=\"font-family:Verdana;\"> population of rural Ugandans still use the 3 stone stove fire for cooking with
a percentage of 53.5%, Charcoal stove, 27.3%, Improved cooking stove, 16.9%,
Electric cookers,1.2%, LPG 0.7% </span><span style=\"font-family:Verdana;\">and</span><span style=\"font-family:Verdana;\"> biogas 0.5% for the preparation of their various types of cooked foods while
forest firewood is the commonly used biomass fuel for cooking with a percentage
of 66.8% compared to Charcoal, Briquettes, </span><span style=\"font-family:Verdana;\">Saw
dust</span><span style=\"font-family:Verdana;\"> and others with a percentage of 27.1%, 0.7%, 0.7%, 1.1%
respectively. This reveals the great majority of users whose life is at risk as
3 stone stoves are characterized by low efficiency and high smoke production
which increases the health risks of the users as well as increase the risk of
deforestation rates. Household cooks showed great willingness to pay for a
novel stove type in all </span><span style=\"font-family:Verdana;\">the 4</span><span style=\"font-family:Verdana;\"> regions but
from the survey data, it was indicated that the preferences varied from one
region to another with a great majority preferring minimal smoke production
with increased heat retention capacity. It was revealed that 91.4% of the
interviewed households were aware of the health challenges due to poor cooking
methods which they resolve</span></span><span style=\"font-family:Verdana;\">d</span><span style=\"font-family:&quot;\"><span
%K Cooking
%K Fuel
%K Improved Cooking Stoves
%K Health
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=107896