Cooking as a Source of Indoor Air Pollution

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95% of the rural population uses biomass for cooking (wood, dung, agricultural residues, kerosene, and charcoal) for heating and lighting purposes. Typically a three stone [open fire] or a simple metal stove is used.

The majority of the cooking is done in bedrooms or living rooms as the majority of households did not have a dedicated kitchen.

92% of surveyed houses did not have windows for ventilation.

Time spend cooking ranges from 45 minutes to 3 hours per meal.

Women usually undertake cooking roles and themselves along with children under the age of five are most at risk for conditions resulting from indoor air pollution.

Why this is Important

Indoor cooking could be another project topic to look at and it may relate to water usage.

Source:
Jackson, M. (2010). Cooking as a source of indoor air pollution in rural areas of Tanzania. International Journal of Biological and Chemical Sciences, 3(5). Retrieved October 5, 2014, from http://dx.doi.org/10.4314/ijbcs.v3i5.51061