BARABARASHII - Evaluation of the impacts about a change of method that process shea nuts for the production of shea kernels

Start
July 2021
End
September 2021
Project cost
8 300 €
Role in the project
Shea expert

Countries

Burkina Faso

Fields

Agriculture Agroprocessing Bioenergy Climate

Sectors

Shea

Partners

CONFIDENTIAL

Main goals

As part of its direct purchase program for sustainable shea kernels, our partner trains women in Burkina Faso in improved stove construction techniques. Were evaluated thanks a study conducted in 2019 in collaboration with Nitidæ: energy performance, sustainability, dissemination and improvement of the economic and sanitary conditions of women producers.
Then, our stakeholder trained women on the processing of shea nuts using the steaming method and now wishes to identify the impact of this change on energy consumption and work time.

Specific objectives

SO1. Identify the collectors where tests will be carry out (treatment system, pots, volume required...)
SO2. Conduct tests in 3 improved cookstoves (sheets and measurement materials, calculation sheets)
SO3. Manage an objective evaluation of the impacts by improved cookstoves and of shea nut steaming method on wood and water consumption and on time saving

Beneficiaries

  • All women who have built improved stoves and are using them following their training since 2016
  • Buyers of shea nuts

Results

R1. Tests results evaluating direct gains obtained as regards saved energy, water and time
R2. Experts conclusions and recommendations on the task, especially with some cooking method that improves the processing and drying time of nuts that potentially affects their quality

Activities

A1. Hire technicians who will participate in the field measurements of Banzon, about 65 km from Bobo-Dioulasso
A2. Acquaint oneself with the shea nuts steamed processing system that women use
A3. Comparative tests on those two cooking methods through the Controlled Cooking Test (CCT) standard developed by the Global Alliance for Clean Cookstoves. Stoves will be tested 3 times under the same conditions:

  • CCT of shea nuts by the boiling method on a traditional "three-stone" stove and on an improved one
  • CCT of shea nuts by the steam cooking method on a traditional "three-stone" stove and on an improved one

Related people

julia_artigos.jpg
Project manager / Bioenergy & Waste / Burkina

Julia Artigas Sancho

Process engineer and holder of a European MsC in Renewable energies, she works on energy-related issues in African industry, since 2016. Process optimization and agri-waste-to-energy systems are her main expertise areas: appropriate technologies, training on operation and maintenance, biofuels…

See more
sacla_aide_2.png
Project Officer / Energy / Burkina

Magloire Sacla Aïde

Design & Mechanical Engineer, specialised in "Energy and industrial technician in mechanical production" from the Ecole Polytechnique of Abomey Calavi (EPAC) in Benin, he brings his expertise in renewable energy including biomass energy recovery and industrial process

See more
herve_abbo.jpg
Project manager / Bioenergy & Waste / Burkina

Hervé Abbo

Holder of a diploma in Energy Engineering and a master's degree in International Relations, he worked on improved stoves on behalf of organizations such as the Ministry of Energy and GIZ in Benin. Before joining the team, he worked as a Green Energy Project Manager (Recovery of biodegradable household waste into biofuels) for a Benin-French NGO