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[Project Summary]: Fuel Sustainability India - December 2019

The December 2019 team was the second Fuel team in India. The team engaged with potential customer groupings in the Phulnakhara region in order to better understand issues with current cooking methods and understand the potential for alternative cooking methods with a focus on utilising biomass as a fuel source. As well as this contact with local universities was maintained in order to work with their students in their role as interpreters for our work. Outreach to other organisations continued such as with the Indian Biogas Association; a not-for-profit working to promote biogas in India. In the final evaluation the analysis of potential customers was reevaluated. In addition to this primary on the ground research, a greater understanding of biodigesters, stoves and market competitors has been conducted for use by future teams.

The two customer segments identified are: 

Customer Segment 2A: These people are female, primary home cooks who value cost as a priority but convenience is also a factor. They prefer using gas stoves, but ultimately choose the cheaper option of a chulha in line with their means. They typically use the chulha for at least 20% of their cooking and the gas stove for at least 35%. (For more information see personas document).

Customer Segment F: These people are households who have access to excess agricultural waste and are interested in an alternate revenue stream. They typically already have a method for using excess biomass but offer testing has revealed that they are interested in the possibility of selling it on.

A further potential customer segment is:

Customer Segment V: These people are small scale fruit and vegetable vendors, restaurant owners and street food vendors. They have access to excess biomass which they currently have no or limited use for. They would be interested in either using biogas themselves to produce gas for their business and/or homes or in selling excess biomass for a small profit.

The main problems are: 

  • Current cooking practices involving inefficient burning of fuel sources have negative health implications (Customer segment 2A)

  • There is a lack of awareness about the detrimental health implications of inefficient burning of fuel sources (Customer segment 2A)

  • Current cooking practices have negative environmental effects resulting from black carbon emissions, overexploitation of forest resources and overuse of non-renewable resources (Customer segment 2A)

  • Farmers are losing the opportunity to gain financial revenue from excess agricultural waste (Customer segment F) 

  • Small businesses are losing the opportunity to gain financial revenue from excess organic waste (Customer Segment V)


Adopted Experiments from December:

Offer Testing CS (A):

Offer Testing CS (F):

Alternative Cooking Methods:

Biomass Availability:

 Experiment Results from December:

Offer Testing CS (A):

Offer Testings CS (F):

Alternative Cooking Methods:

Biomass Availability:

 Proposed Experiments for January:

Offer Testing CS (2A):

Vendor Biomass Availability:

Alternative Cooking Methods:

edited on 1st January 2020, 04:01 by Laura Taylor

Cris Birzer 1 month ago

Excellent work. Let me know if we can help from this end (R&D for cookstoves and biodigesters).

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Nic Makram 1 month ago

Status label added: Project Summary

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