TESTING

REPORT

San Vicente & Jalacte

Sunday, 28th July 2024

The HOTBOX is a more energy-efficient clean cooking solution designed to reduce energy consumption and associated costs, contribute to decarbonization and support national climate contributions. The HOTBOX also helps to address the challenges of traditional open-fire cooking, which can be inefficient and harmful to health.

Overview of the HOTBOX Program:

Implementation Timeline

PHASE 1: INCEPTION

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1 February 2024

PHASE 2: TESTING

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20 May 2024

PHASE 3: TRAINING

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5 August 2024

PHASE 4: CLOSING

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2 September 2024

Purpose of the Testing Activities:

• To evaluate the effectiveness of the HOTBOX in real-world conditions within rural communities.

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• To gather feedback from local women on usability, efficiency, and impact.

Testing Activities:

• Participants: 6 women were selected from villages of San Vicente and Jalacte.
• Each participant received a package of testing equipment and were trained for usage.
• The testing period spanned six weeks to ensure comprehensive data collection
• Quantitative data on energy usage, cooking time and food quantities were recorded.
• Qualitative surveys were gathered through surveys and interviews with participants.

• Overall average data for cooking beans on the stove is 323 g of gas at 2 hours and 20 minutes.

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• Overall average data for cooking beans in the HOTBOX is 65 g of gas at 22 minutes on the stove and 9 hours in the HOTBOX.

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• Resulting in a 79% reduction in energy and GHG Emissions when cooking in the HOTBOX as compared to full gas stove cooking.

Quantitative Findings:

Quantitative Findings:

• Overall average data for cooking beans on the wood stove is approx. 10 avg. size wood pieces for 2 hours and 40 minutes on open fire.

• Overall estimated average data for cooking beans in the HOTBOX (w/ wood stove) is approx. 1.8 avg. size wood sticks at 30 minutes on the stove and 9 hours in the HOTBOX.

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• Resulting in an estimated 81% reduction in wood sticks when cooking in the HOTBOX as compared to full open fire cooking.

Qualitative Feedback:

• All of the women found it easy to understand and use the HOTBOX.
• All of the women were satisfied with the cooking results
• All of the women found it easy to clean and convenient to store away.
• All of the women perceived that the HOTBOX structure quality and design was durable.
• All of the women agreed that the HOTBOX could benefit their community and other households.

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• OVERALL USER EXPERIENCE: ALL POSTIVE FEEDBACK!!

Qualitative Feedback:

CHALLENGES & IMPROVEMENTS:

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• Designing a larger unit for larger families.
• Improving the cover design with zipper to better seal in the heat.

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OVERALL COMMENTS:

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• The HOTBOX helps to reduce the problem of sourcing wood sticks in the wet season.
• Cooking with the HOTBOX is enjoyable as it saves time as well as cost on gas expense.

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Social Benefits observed:

• Provides economic and financial savings with reduction in energy consumption used for cooking.
• Improves quality of life by allowing more time spent on family activities.
• Improves health and safety by minimizing exposure to smoke and fire hazards.
• Can potentially empower women through income opportunities.

Environmental Benefits observed:

• Mitigates climate change by reducing energy consumption in cooking which supports global efforts to reduce co2 emissions.
• Improves air quality because decreasing the reliance on biomass fuel reduces air pollution both indoors and outdoors.
• Lowering deforestation rates by reducing the need for firewood which helps to conserve forests and maintain biodiversity.

Any Questions?