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close this book Boiling Point No. 34 - September 1994
View the document Smoke in the Kitchen
View the document Any Stove Will Smoke if You Don't Use it Correctly
View the document Acute Respiratory Infection, Conjunctivitis and Accidental Burns: the Stove Factor
View the document Exposure to Air Pollution From Transitional Household Fuels In A South African Population
View the document Smoke Removal in Kenya
View the document Chinese Chimneys by Zhu Zhao-ling and Lian Ren jie
View the document Indoor Air Pollution in Rural Tigray by Jurgen Usinger
View the document Removing Smoke from Nepali Kitchens by K M Sulpya
View the document A Breath of Fresh Air for Smoky Houses
View the document Vietnames Kitchens
View the document Reducing Greenhouse Gas Emissions and Improving Environmental Degradation
View the document Indian Government's Stove Programme in Question
View the document Cooking energy Efficiency in Indonesia
View the document Phillipines Ricehull Stove
View the document Stoves for Cafés and Food Stalls
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Boiling Point No. 34 - September 1994

Smoke Removal

Wood and other forms of biomass are the main cooking fuels for about half the world's population, and will remain so for at least the next few decades. In most parts of the developing world they are burned in open fires or inefficient stoves in poorly ventilated kitchens. Women and children are continuously exposed to high levels of harmful smoke and suffer serious health damage.

Billions of dollars have been spent on research into the effects of cigarette smoke but very little has been done to protect the women who must cook to live, although the problem has been recognized for more than ten years.

Biomass smoke contains several poisonous constituents such as respirable particulates and carbon monoxide (CO). These can result in pneumonia, tuberculosis, lower birth weights, eye cataracts and nervous and muscular fatigue. Smoke also contains sulphur and nitrogen oxides and hydrocarbons.