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Chapter 15 Cooking in Developing Countries John Dymek, Deidre DiLiddo, and Mark Guertin Introduction According the World Health Organization, indoor air pollution is the fourth greatest health risk to the citizens of developing countries. The toxic smoke produced by inefficient stoves does not only cause death and disease in these developing countries, they are a major contributor to global warming, second only to then use of fossil fuels. Both private organizations and governments have ignored this problem for years. Foraging for fuel poses dangers of its own. Conflict-torn regions are a hazardous environment for women and children, the primary gatherers. These children are kept out of what little education they are offered to forage (Foell, Pachauri, Spreng, & Zerriffi, 2011). A mother in a developing country holds her child near a potentially harmful cooking fire. Developing countries is actually defined by the UN conventions as ―Least Developed Countries.‖ These countries represent the poorest and weakest segment of the international populations. They comprise more than 880 million people in several different areas of the globe. Weak economic and social infrastructure is based on a mainly agricultural lifestyle. These countries are the victim of both internal and external conflict. Political instability has kept the citizens from modern developments in social and technological ways ("Least developed countries:," 2012). Agricultural areas of developing countries are not the only societies at risk. Overcrowded cities and poor living conditions only add to the cumulative hardships of life in urban areas. New threats arise with the use of outdates cooking methods. Inexpensive and poorly constructed living quarters pose an extreme fire hazard that often leads to structural collapse. 164
Fuel Types and Biomass Environmental Attributes of Different Fuel Types 1E+05 1E+04 1E+03 1E+02 1E+01 1E+00 1E-01 Charcoal Biogas LPG 1E-02 1E-03 1E-04 1E-05 1E-06 1E-07 This table is based on data from Afrane and Ntiamoah (2011). Information is given for 1kg of charcoal, biogas, and LPG (Liquified Petroleum Gas). SO2 is sulfur dioxide, DCB is 1.4 dichlorobenzene, CO2 is carbon dioxide, and C2H4 is ethylene. EV is energy value, CE is cookstove efficiency, AP is acidification potential, EP is eutrophication potential, FAETP is freshwater aquatic ecotoxicity potential, GWP is global warming potential, HTP is human toxicity potential, POCP is photochemical ozone creation potential, TETP is terrestrial ecotoxicibal warming potential, HTP is human toxicity potential, POCP is photochemical ozone creation potential, and TETP is terrestrial ecotoxicity potential. Equiv compares to an equivalent amount of the material. The information is given on a logarithmic scale of base 10. Wood, charcoal, and similar wood-based products, as well as other biomass products including animal dung, are heavily used in developing countries for cooking and other such uses. Charcoal is the result of carbonization of wood. It can be generated from waste wood after logging and sawmill operation so as not to cause as much deforestation (Afrane & Ntiamoah, 2011). Charcoal has advantages over firewood, as it is more efficient, but pollutes more than LPG, and is extremely inefficient to produce (Akpalu, Dasmani, & Aglobitse, 2011). In Ghana, two types of charcoal stoves are commonly used: the traditional type and an improved type, both of which are made locally from scrap metal. The improved model has additional insulation (Afrane & Ntiamoah, 2011). Overuse of such biomass energy sources as charcoal and firewood for cooking in developing countries has contributed to high levels of deforestation and indoor pollution, which has in turn negatively affected the health of many. Estimates show that 15 million hectares of tropical forest land are cleared each year to make room for small-scale farming or for use as fuel for heating or cooking. There is a 165
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Got Food? Recent Advances in Food S
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Chapter 1 Diet and Nutrition Ingrid
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Economic Uncertainty It is simply n
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Administration announced that Omega
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An example of nutritional informati
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Malnutrition and Disease A growing
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Malnutrition Globally Although a gr
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thiamine compounds. Deficiency can
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BMJ-British Medical Journal (2012).
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Chapter 2 Vitamins and Minerals Bar
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The Dangers of Multivitamins and Su
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Vitamin A and Osteoporotic Hip Frac
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Type II diabetes is caused by the i
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Bibliography Alam S.M. (2011, Jan 2
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Riboflavin. (2011). In PubMed Healt
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Chapter 3 Food Supplements Patrick
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3112 31-50 49 ± 1 35 ± 1 18 ± 1
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An example of a chemically engineer
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Step 1 Herbs are checked for pestic
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Agent Active Ingredient(s) Trade Na
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St. John‘s wort (Hypericumperfora
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Pravst, I., &Žmitek, K. (2011). Th
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In the late 1970s, the first insuli
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New Developments Researchers are co
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Prevention and Treatment Pre-diabet
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There are three forms of insulin av
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Crandall, J. P. (2010, April). Diab
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Chapter 5 Diet and Heart Disease Re
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Dilated cardiomyopathy condition is
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The buildup of plaque within the ar
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Heart disease death rates, total po
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Sensory vegetarians avoid meat beca
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This table documents the relative l
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However, vegetarian diets do receiv
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Turner-McGrievy, G. (2010.) Nutrien
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Scientists are aware that physical
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one study, research examined two ch
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contributing to the metabolic syndr
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In 2011, an Australian study concer
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the food pass through the stomach,
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Giovannucci, E., & Michaud, D. (200
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There is already a basic infrastruc
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estrictions on how much can be grow
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A fisherman prepares to sift throug
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Slow Food is an international organ
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It is a sad fact that the food syst
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Illustration Credits http://static.
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One of Borlaug‘s most important c
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Different crops use different resou
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source of Vitamin A for the poor po
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Plot of world grain production per
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Recent studies also highlight the h
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Chapter 10 Food Preservation Adam C
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Common spoiling enzymes and their e
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Freezing, along with drying, is use
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With these new developments in pres
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Page 115 and 116: Parish. M. (2006). How do salt and
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Page 119 and 120: livestock nutrition as well. Throug
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Page 125 and 126: Future of GMO Crops A booming globa
Page 127 and 128: Biotech crops are benefitting peopl
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Page 137 and 138: water lost to evaporation. It is al
Page 139 and 140: Francis, C. A., & Porter, P. (2011)
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Page 149 and 150: Chapter 14 Food Additives Naveena S
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Page 171 and 172: Global Politics on Cooking in Devel
Page 173: Lahkar, P. J., Samdarshi, S. K. (20
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