The Developmental Patterns of Injera Baking Stoves: Review on the Efficiency, and Energy Consumption in Ethiopia

Abstract

Injera will continue to be the staple food for Ethiopians and Eritreans and some parts in east Africa in years to come. In order to efficiently bake Injera using various types of stoves, research and development work for Injera baking have been conducted so far and is critical. The use of energy sources is dominantly biomass is used for Injera baking followed by electricity yet. Electricity is mainly used in urban dwellers of the country which is limited one. Alternative energy sources such as solar thermal and biogas can be used for baking Injera alternatively. There are different types of Injera baking stoves design in Ethiopia using biomass energy such as open fire three stone stove, Mirt stove (includes improved one with high chimney, stand types), Burayou Injera baking stove Sodo, Awuramba, Tehesh indicating developmental patterns of stove based on the aim to reduce specific fuel consumption as well as efficiency by reducing energy losses during baking. Thus, it is determined that the average specific fuel consumption of three stone open fire was 929 g/kg of Injera, Mirt stove is 535g/kg of Injera, Gonziye is 617 g/kg of Injera, Awuramba is 573 g/kg of Injera while Sodo is 900 g/kg of Injera. The other Injera baking stoves were developed for baking Injera using solar thermal energy and biogas sources are designed to attain the average required surface temperature of Injera baking pan or Mitad. It is found that the average surface temperature of the concentric type solar thermal Injera baking stove is 148 oC, parabolic type solar Injera baking stove is 200 oC, electric stove is 225 oC using 3.75 KW electricity, WASS electrical is 220 oC consuming 1.4 KW electricity and biogas 210 oC. Further investigation needed to continue the developmental patterns of Injera baking system by improving the efficiency of the stove by reducing energy losses there has needed that the baking pan or Mitad to be improved.

Effect of a chimney-fitted improved stove on pregnancy outcomes in Northwest Ethiopia: a randomized controlled trial

“…Consequently, the Ethiopian federal government has proposed to provide improved stoves to 30 million households by 2030 [ 48 ]. This has led to the operation of various types of improved stoves in different parts of the country at different times [ 49 , 50 ].…”

Health risk perceptions of household air pollution and perceived benefits of improved stoves among pregnant women in rural Ethiopia: a mixed method study

“…Although efforts have been made to disseminate various improved stoves by governmental and non-governmental organisations in Ethiopia at large and the Amhara region in specific, it remains tough to achieve the adoption of improved cook stoves for wider utilisation 48 49. Since the local cooking practices, health risk perception of HAP and perceived benefits of improved stoves are expected to enhance the success of the intervention effort,45 50 this research uses the baseline data from the main trial study to assess the common cooking practice, level of health risk perceptions and perceived benefits of improved stoves for promoting exclusive adoption of improved stoves.…”

Biomass energy conversion in a gasifier for injera baking mitad application

“…As several studies have been conducted and revealed, the household is the major energy consumer sector in developing countries [9] . Woody biomass accounts for 87% of the entire annual biomass energy use out of the 90% consumed by households [10] . This biomass solid fuel is used for cooking by people using conventional techniques.…”