1.2 Contact details of resource persons and institutions involved in the assessment and documentation of the Technology

Name of project which facilitated the documentation/ evaluation of the Technology (if relevant)

Scaling-up SLM practices by smallholder farmers (IFAD) {'additional_translations': {}, 'value': 6127, 'label': 'Name of the institution(s) which facilitated the documentation/ evaluation of the Technology (if relevant)', 'text': 'Uganda Landcare Network (ULN) - Uganda', 'template': 'raw'}

1.3 Conditions regarding the use of data documented through WOCAT

When were the data compiled (in the field)?

12/12/2017

The compiler and key resource person(s) accept the conditions regarding the use of data documented through WOCAT:

Yes

1.4 Declaration on sustainability of the described Technology

Is the Technology described here problematic with regard to land degradation, so that it cannot be declared a sustainable land management technology?

No

Comments:

This is a sustainable energy saving technology.

2.1 Short description of the Technology

Definition of the Technology:

Energy-saving stove is a hole dug in the floor of a hut or in the compound. It helps to reduce the quantity of firewood used for cooking by reducing heat loss and ensuring firewood burning for longer time.

2.2 Detailed description of the Technology

Description:

The rate at which forests are disappearing in northern Uganda is so frightening that strategic ameliorative innovations such as reduced wastage of biomass energy need to be envisioned. As such, the technology known as “energy-saving ground stove or energy-efficient ground stove” is being promoted in the region. This technology ensures that (i) smoke is eliminated in the kitchen, thus achieving a healthy environment, (ii) cooking is done faster while the stove retains beat for longer periods, (iii) up to 60% of firewood used with traditional cooking stoves is saved, and (iv) accidents from open fires are prevented.The energy-saving ground stove is constructed by digging a hole inside the kitchen or in the compound. For domestic food preparation, the hole is usually 1 square meter and 15 cm deep. The end where firewood is inserted is about 20 cm wide; while the opposite end where the fire burns is about 30 cm wide. Sometimes, the ground hole is lined with a layer of clay on the floor and walls. During construction, the common wind direction should be noted, especially when the hole is constructed outside the house. Constructing this ground hole does not require much technical skill although making a good one requires some experience. A hand hoe is commonly used for digging the hole, but any ground excavating tool can be used. This technology helps to preserve heat in the soil for further cooking; thus reducing household demand for firewood considerably. Ultimately, this reduces the pressure on deforestation. It also substantially saves women farmers’ precious time, otherwise spent looking for firewood. This technology is particularly important for people who use firewood for cooking, because most energy- saving stoves available in the markets are expensive and require charcoal. Other locally made portable stoves also require charcoal. The challenge with the ground-stove technology is that it is not portable, hence, cannot be moved from one point to another. When constructed outside the kitchen, it becomes filled with water during rainy season, a factor that constrains its sustained use.

2.3 Photos of the Technology

2.4 Videos of the Technology

2.5 Country/ region/ locations where the Technology has been applied and which are covered by this assessment

2.6 Date of implementation

If precise year is not known, indicate approximate date:

• 10-50 years ago

2.7 Introduction of the Technology

Specify how the Technology was introduced:

• as part of a traditional system (> 50 years)

3.1 Main purpose(s) of the Technology

• reduce, prevent, restore land degradation
• conserve ecosystem

3.2 Current land use type(s) where the Technology is applied

Comments:

Applied at cooking points or inside kitchen.

3.3 Further information about land use

Water supply for the land on which the Technology is applied:

• rainfed

Number of growing seasons per year:

• 2

Specify:

1st rain between mid march to june, 2nd rain between mid july to november

3.4 SLM group to which the Technology belongs

• energy efficiency technologies

3.5 Spread of the Technology

Specify the spread of the Technology:

• applied at specific points/ concentrated on a small area

Comments:

cooking points or kitchen

3.6 SLM measures comprising the Technology

3.7 Main types of land degradation addressed by the Technology

Comments:

Deforestation since the pressure on wood cutting is reduced.

3.8 Prevention, reduction, or restoration of land degradation

Specify the goal of the Technology with regard to land degradation:

• reduce land degradation
• adapt to land degradation

4.1 Technical drawing of the Technology

4.2 Technical specifications/ explanations of technical drawing

length 1m
burning end : round with diameter 30cm (depends on the purpose and sauce pan commonly used)
firewood input end 20cm (also depends on the purpose)
depth 15cm deep (depends on purpose )

4.3 General information regarding the calculation of inputs and costs

Specify how costs and inputs were calculated:

• per Technology unit

other/ national currency (specify):

Uganda shillings

Indicate exchange rate from USD to local currency (if relevant): 1 USD =:

3600.0

4.4 Establishment activities

	Activity	Type of measure	Timing
1.	Identifying a suitable space	Management	anytime
2.	Marking lot	Structural	anytime
3.	digging holes	Structural	anytime

Comments:

this cost has never been incurred as a person would simply perform the task himself or herself

4.5 Costs and inputs needed for establishment

	Specify input	Unit	Quantity	Costs per Unit	Total costs per input	% of costs borne by land users
Labour	persons	person hours	1.0	2000.0	2000.0	100.0
Equipment	hand hoe	piece	1.0	10000.0	10000.0	100.0
Total costs for establishment of the Technology					12000.0

Comments:

for the cost of hand hoe, the land user maynot meet the cost since it may be available within the farmstead

4.6 Maintenance/ recurrent activities

	Activity	Type of measure	Timing/ frequency
1.	removing the ash	Other measures	once per week
2.	shaping the corners	Structural	once a year

Comments:

There are no recurrent activities except from reshaping the hole after 2-3 years when it will have lost shape.

4.7 Costs and inputs needed for maintenance/ recurrent activities (per year)

	Specify input	Unit	Quantity	Costs per Unit	Total costs per input	% of costs borne by land users
Labour	personnel	person hours	1.0	2000.0	2000.0	100.0
Total costs for maintenance of the Technology					2000.0

4.8 Most important factors affecting the costs

Describe the most determinate factors affecting the costs:

price of the hoe

5.1 Climate

5.2 Topography

Indicate if the Technology is specifically applied in:

• not relevant

Comments and further specifications on topography:

applied in the homestead, compound or inside the house/hut

5.3 Soils

5.4 Water availability and quality

Is water salinity a problem?

No

Is flooding of the area occurring?

No

5.5 Biodiversity

5.6 Characteristics of land users applying the Technology

5.7 Average area of land owned or leased by land users applying the Technology

5.8 Land ownership, land use rights, and water use rights

Land ownership:

• individual, not titled
• individual, titled

Land use rights:

• individual

Water use rights:

• communal (organized)

Comments:

they have spring water for drinking

5.9 Access to services and infrastructure

6.1 On-site impacts the Technology has shown

Socio-economic impacts

Production

Income and costs

Socio-cultural impacts

6.2 Off-site impacts the Technology has shown

Comments regarding impact assessment:

This technology has indirect impacts on reducing land degradation.

6.4 Cost-benefit analysis

How do the benefits compare with the establishment costs (from land users’ perspective)?

How do the benefits compare with the maintenance/ recurrent costs (from land users' perspective)?

6.5 Adoption of the Technology

• 10-50%

Of all those who have adopted the Technology, how many have did so spontaneously, i.e. without receiving any material incentives/ payments?

• 90-100%

Comments:

usually common among people brewing alcohol

6.6 Adaptation

Has the Technology been modified recently to adapt to changing conditions?

No

6.7 Strengths/ advantages/ opportunities of the Technology

Strengths/ advantages/ opportunities in the land user’s view
Less time needed for collecting firewood since wood demand is reduced.
Reduced cutting down of trees since demand for firewood is reduced.
Heat stored in the ground makes food cook very fast.
After cooking, the heat in the soil is used to roast sweet potatoes or cassava.

Strengths/ advantages/ opportunities in the compiler’s or other key resource person’s view
The technology is cheap and does not require technical skills.
It can easily be scaled up to highly populated areas since it takes up a very small space.
The technology is cheaper than any portable energy saving stoves available in the market.

6.8 Weaknesses/ disadvantages/ risks of the Technology and ways of overcoming them

Weaknesses/ disadvantages/ risks in the land user’s view	How can they be overcome?
Cannot be moved from one point to another.
If in the compound, rainwater clogs inside it.	Cover it with carpet during rain.

Weaknesses/ disadvantages/ risks in the compiler’s or other key resource person’s view	How can they be overcome?
Corners need shaping over time.	Use clay to stabilise corners of the ground hole.

7.1 Methods/ sources of information