Technology Innovation in the Indian Clean Cooking Sector:
Research Report
Technology Innovation in the Indian Clean Cooking Sector:: Identifying Critical Gaps in Enabling Conditions
Aaron Atteridge
Nina Weitz
Måns Nilsson
Copyright Date: Jan. 1, 2013
Published by: Stockholm Environment Institute
Pages: 34
OPEN ACCESS
https://www.jstor.org/stable/resrep00536
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  1. Front Matter
    Front Matter (pp. i-ii)
  2. Table of Contents
    Table of Contents (pp. iii-iii)
  3. ACKNOWLEDGEMENTS
    ACKNOWLEDGEMENTS (pp. iv-iv)
  4. EXECUTIVE SUMMARY
    EXECUTIVE SUMMARY (pp. v-vi)
  5. 1. INTRODUCTION
    1. INTRODUCTION (pp. 1-2)

    The health, environmental and livelihood problems that result from an estimated 2.7 billion people globally depending on biomass to meet their basic energy needs are well documented. Biomass fuels — mainly wood, charcoal and animal dung — can be time-consuming to collect and expensive to buy. Furthermore, they generate indoor air pollution and associated health problems when burned inefficiently (as they usually are), and in some places are a critical driver of deforestation. There is also growing concern about emissions of black carbon (soot), which is a short-lived climate-forcing agent, exacerbating the regional impacts of climate change.

    For these reasons,...

  6. 2. ANALYSING SYSTEMS OF TECHNOLOGICAL DEVELOPMENT AND DIFFUSION
    2. ANALYSING SYSTEMS OF TECHNOLOGICAL DEVELOPMENT AND DIFFUSION (pp. 2-7)

    Understanding the gaps and weaknesses in a range of enabling conditions can guide more nuanced — and hopefully more effective — interventions to stimulate a vital clean cooking market. Even though the overarching policy goal remains reducing the negative impacts of biomass burning for cooking, looking at the sector as a “socio-technical system” can reveal a range of policy and technical options that might not otherwise be obvious.¹ In itself, this kind of overview can be useful for energy policy-makers, clean cooking entrepreneurs, project funders and implementers, and other analysts to think about — and discuss with each other —...

  7. 3. THE INDIAN CLEAN COOKING SECTOR AS A TECHNICAL INNOVATION SYSTEM
    3. THE INDIAN CLEAN COOKING SECTOR AS A TECHNICAL INNOVATION SYSTEM (pp. 7-17)

    In December 2012, we conducted a series of semi-structured interviews with different kinds of actor involved in the biomass cooking sector in India. These included seven clean cooking entrepreneurs; the Director of the NBCI at the MNRE; two Delhi-based technical and research institutions: IIT Delhi and the Energy and Resources Institute (TERI); and one civil society organization: the Self Employed Women’s Association (SEWA). We also conducted interviews and extended observation in 25 rural households in Haryana state between October 2011 and December 2012, exploring their practices, knowledge and perceptions regarding cooking and the way new technologies of different kinds permeate...

  8. 4. DISCUSSION
    4. DISCUSSION (pp. 17-23)

    The findings presented in section 3 suggest that a number of crucial system processes need to be strengthened in order to support technology development and diffusion in the Indian clean cooking sector. In this final section, we present what we see as the most pressing near-term priorities for the sector, and then suggest what could be done by various actors to achieve those priorities.

    In general terms, the critical needs of the sector can be categorized as: improving knowledge across the sector; reallocating existing resources and mobilizing additional resources (not only financial but also, for example, distribution networks); and improving...

  9. REFERENCES
    REFERENCES (pp. 24-25)
  10. Back Matter
    Back Matter (pp. 26-26)