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Melessew:
It was good to hear from
you again - and with a very full and
complete report already performed on this "Finnish Turbo" stove!! One of
the first things I did was look up "Megen + stoves" using "google.com", and I
was surprised that "stoves" and my introduction of you on Dec. 7 1999 popped up
- with this added information for you:
>Melessew Shanko
>MEGEN Power
Ltd.
>P.O. Box 20553 Code 1000
>Addis Ababa,
Ethiopia
>Telephone/Fax: 251 - 1 - 613395
>e-Mail:
MGP@telecom.net.et
>Mobile: 251 - 09 - 203097
I said then and repeat that
Melessew has been doing an outstanding and difficult private sector stove
development job in Ethiopia, after having worked o stoves with the
Ethiopian government previously. As their fine report in his attachment
showed, Megen can do excellent stove comparison work. I hope others on the
list will be able to support Melessew and his partners in similar work.
They know a lot.
Melessew - I have these additional
questions:
1. Please correct the above addresses, if no
longer current.
2. For this report you attached, was the
locally produced industrial size stove that you compared (and that achieved high
efficiency) one that you or MGP designed? What were some of the
features that led to the higher efficiency? What lessons can you
give others?
3. What is the reason that your stove was not
so impacted by the fuel's higher moisture content?
4. Could the Finnish Turbo be operated in
such a manner that waste heat was used to pre-dry the fuel?
5. I was surprised to see the term "Bonga"
there (capital city of the Kafa Zone - where I have spent considerable time) -
is there any connection at all?
6. The "basket" in the "Finnish Turbo" looks
quite a lot like that used in Zimbabwe for the TsoTso and the stoves that
Crispin has been describing. If you have seen the others, can you make a
comparison? Do you favor this pre-heating of primary and secondary
air?
Again, it was great to hear from a practicing
expert - both on a few stoves and on methodology. Hope all is going well
in Addis. Thanks again for this useful information.
Ron
----- Original Message -----
Sent: Thursday, January 10, 2002 1:05
PM
Subject: Finnish Turbo Stoves
Dear Stovers,
I have been quiet so far despite I'm list
member and very active player in improved biomass stoves in East Africa. The
recent growing interest in and numerous postings on the Finnish Turbo stoves
have forced me to break the silence and share the following with
you.
Background: TS were developed in Finland in mid 90's
by a Finnish forester, who had lived worked as a forester in eastern Africa
(Kenya and the Sudan). By virtue of living in that part of the world, it seems
that he had hadthe chance to see and appreciate the wood energy 'crisis'
(enormous end-use inefficiencies) in domestic cooking and humanitarian crises
settings such as refugee crises that characterize Eastern Africa (Somalia,
Ethiopia, Eritrea, Sudan, Kenya, Uganda, Rwanda, Burundi, ... etc). When the
Tapio Niemi, the inventor, got back home, he developed the TS and tested for
its fuel efficiency. Under Northern camping conditions reported thermal
efficiency of the stove was 25% to 30%. There was a need for field-testing of
the TS in a real world situation in African continent. Financial support was
obtained from Finland Ministry of Foreign Affairs to cover the costs of the
field-test. WFP Ethiopia was chosen as an implementing agency for it was
involved both in supporting Sudanese refugees in the western camps and School
feeding Programme that covered over 600 elementary schools in Ethiopia.
Further Lab Tests: MGP Ltd. a local company, delivered
consultancy services and reesults are as follows: A series of lab tests were
carried out to verify the reported thermal efficiency and 17% to 22%
efficiencies were obtained. The tests included two local models. For details
see Water Bioling Test Results attached.
Field-test: The
TS along with locally made institutional stove was field tested in a refugee
camp households in and two school feeding centers. nofficial results suggest
that TS for institutional cooking (school feeding centers) is a "no
go" area, but it has considerable relevance for domestic cooking if it
is locally produced using inexpensive local skills and materials. Currently a
stakeholders workshop being organized to deliberate on results and strategize
the way forward. I will keep you posted if there is any interest.
PS I
remember communicating with Tom Reed on confusion created by the two TSs some
time before.
Melessaw Shanko
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