Cooking Energy in Ivory Coast
Gathering relevant information to guide stakeholders in designing effective long-term energy delivery models
A holistic approach to institutional that studies household fuel consumption, cooking devices and their associated fuels
- October 2014 - October 2015
- WACCA, Care International, StovePlus
- Ivory Coast
The study will be focused on the metropolitan area of Abidjan, regions of Gbêkê (Bouaké), Poro (Korhogo) and Haut Sassandra (Daloa), also areas selected that represent the different agro ecological and cultural zones in Ivory Coast and should capture the differences in access and consumption of fuels and cooking devices across the country
study will provide descriptions of fuel and cooking device supply
chains including sourcing of raw materials.
An overall market
assessment will demonstrate what kind of fuels and devices are sold
in Ivory Coast and offer an overview of fuel/ stove prices and end
user economics such as consumer stove purchasing habits and fuel
sourcing at regional and local levels.
Our intervention, services provided
An initial assessment of the baseline conditions will provide an overview of the market, cooking devices, prices, fuel mix used, habits and needs and standardsFind out more about Baseline Assessment
Research & Advocacy
To improve the whole value chain of stoves and introduce better devices to the cookstove market, the study will define the major areas in need of improvement. Experts will propose solutions for involving decision makers in the development of the sectorFind out more about Research & Advocacy
- West Africa Clean Cooking Alliance (WACCA)
- Care International
Ivory Coast has a great variety of dishes; Attiéké, Foufou, alloco, stews that are cooked in peanut oil, boiled in water, grilled, fried or slow-cooked. Sticky stews like the Kedjenou are cooked in a sealed pot over a slight fire or in a oven meanwhile other dishes need more powerful fire
instability and the election in 2015 could have an impact on the
involvement of the decision makers in the cookstove sector.
Also, to carry out the study, the team will have to assess a context in which there is a wide variety of cultures and to propose solutions that match all the end users’ needs could be very challenging
About the study, the field information
and research will examine all of the types of fuels and cooking
devices sold within the study area; each fuel’s and associated
cooking devices’ energy delivery model, their qualities, quantities
and standards, prices, obstacles in supply and end user purchasing
Finally, the report will include the history and evolution of cooking devices, as well as fuel supply and consumption, to highlight current trends and obstacles existing within the market and barriers to entry.