Pre-Extension Demonstration and Evaluation of Biomass Stove in Selected Districts of Jimma Zone, Oromia Regional State, Ethiopia

Large quantities of agricultural and agro-processing residues, including coffee husk and pulp, are generated annually in Ethiopia. Southwestern Oromia, particularly Jimma Zone, has abundant biomass resources such as coffee husk, rice husk, sawdust, and other agro-processing residues. However, these resources are often underutilized or burned using inefficient traditional cooking practices, contributing to environmental pollution and household exposure to smoke. This study was conducted to demonstrate and evaluate a household biomass stove under farmers’ conditions in selected districts of Jimma Zone, Oromia Regional State, Ethiopia. The specific objectives were to evaluate the performance of the stove under farmers’ conditions, create awareness about its use for household cooking, and assess farmers’ and other stakeholders’ feedback on the technology. The stove was tested using rice husk and coffee husk as fuels, with 5.5 L of water used for each test. The water temperature reached 96°C after 8.4 min using rice husk and 95°C after 7.7 min using coffee husk. Training was provided to 66 participants, comprising 57 farmers and 9 development agents (DAs), of whom 45 were women and 21 were men. A mini-field day was subsequently conducted with 104 participants, including 73 farmers, 7 DAs, 6 subject matter specialists (SMSs), and 18 other stakeholders. Feedback was collected from 63 respondents concerning the utility, suitability, availability and accessibility, maintainability, and portability of the stove. The majority of respondents expressed positive opinions regarding the technology. The results indicate that the biomass stove has potential for wider promotion in areas where suitable biomass residues are readily available. Scaling up the technology through farmer training, stakeholder linkages, local manufacturing, and improved access to maintenance and spare parts is recommended.