Cooking Fuel Scouting

Jana Janella S. Llacuna BS Math 4b

Image Source: https://infoguidenigeria.com/benefits-of-roasting-foods/

People who work in the domain of access to cooking energy will know the shocking statistics: 3 billion people around the world, approximately 40% of the world’s population, depend on open fires or inefficient stoves to cook food. Exposure to smoke from fires used for cooking causes an estimated 3.8 million premature deaths each year, with indoor air pollution leading to chronic respiratory and heart diseases as well as injuries such as burns. Women and girls are disproportionately affected by the harmful impacts of cooking with inefficient stoves and open fires in poorly ventilated spaces, as they typically bear the brunt of the immense effort required to procure firewood and prepare meals.

The group, consisting of eleven members, including Abegail Endrina, Aljun Cansa, Carla Capuyan, Denzil Binghay, Jamaica Nasonaso, Jana Llacuna, Jessie Boyles, Jinky Malicia, Remuel Becada, Isabel Dechosa, and Trisha Jabia, reached is consensus. They decided to conduct interviews with four food business owners. The goal is for these four participants to share their experiences, revealing and shedding light on the fuel operation of their business. Through those interviews, the group aims to identity facts and experiences mat need attention, ultimately crafting and promoting a better innovative solution. These interviews will serve as the foundation for their analysis and problem-solving endeavors.

 

Empathy Map Canvas

WHO ARE WE EMPATHIZING WITH

 

1. Who is the person we want to understand?

We aim to understand individuals in the food business, such as cafeteria (karenderya) owners, 880 street vendors, and chicken rotisserie businesses.

 

2. What is the situation they are in?

They are in a situation in which they rely on firewood and coal as limited operation tools for their business, particularly for cooking dishes that they sell

 

3. What is their role in the situation?

They are the ones who manage the operational tools for their business, which are for fuel, the ones to purchase for business use.

 

WHAT DO THEY NEED TO DO

4. What do they need to do differently?

Since firewood and coal is a limited tool that also contributes to negative impacts on the environment, they may find another source of fuel, especially those that are produced from recycled materials to minimize environmental impact and reduce cost.

 

5. What job(s) do they want or need to get done?

They want a fuel source that sustains their food business operations while reducing cost and environmental impact.

 

6. What decision(s) do they need to make?

They must decide on the best fuel option for their food businesses-operation, whether it's firewood and coal, gas tanks, or other sustainable alternatives:

 

7. How will we know they were successful?

Success will be evident if they are able to sustain a lower fuel cost during the operational maintenance and reduce reliance to firewood and cool.

 

WHAT DO THEY SEE

 

1. What types of fuel are commonly available in the market? (Unsa og klase sa pangsugnod o pangsiga ug kalayo para pangluto ang gakakita nimo sa merkado?)

2. Do you use the same type of fuel, like firewood and coal, as other food-business owners? (gagamit ba ka ug paroha nga pangsugnod o pangsiga ug kalayo, sama sa kahoy ug uling, pareha sa unan nga ga negosyo ug pagkaon?)

3. Do you have preferences for fuels, such as firewood and coal, similar to those of other food-business owners? (Aduna ba kay mas ganahan nga pangsugned o pangaasiga ug kalayo, sama sa kahoy ug uling pareha sa uban nga ga negosyo ug pagkaon?)

4. Have you noticed a variety of fuels, including firewood and coal, being sold online? (Nakabentay ba nga ka ug lahi lahi nga klase sa pangsunod o pegnapasiga og kalayo, sama sa kahoy ug uling, nga ginabaligy online?)

 

WHAT DO THEY SAY

 

1. How has using frewood or coal impacted your food business? (Unsay epekto sa sa pag gamit ug kahoyo uling sa imong negosyo nga pagkaon?)

 

2. Do you believe coal performs better than other types of fuel, and if so, why? (Ga tuo ba ka nga mas maayo ug swak gamiton ang uling kesa lain nga klase nga pangsugnod o pangpasiga ug kalayo? ngano?)

 

3. How do you compare the qualities of coal to other types of fuel? (Unaaon nima pag kumpara ang uling sa lain nga klase sa pangsugnod o pampasiga ug kalayo?) 4. What is your budget for fuel, such as firewood or coal, and do you find it worth the price? (Pila imong badyet sa pagsunod o pampasiga ug katayo, sama sa kahoyo uling? makita ba nimo ng swak kine sa maong presyo?)

WHAT DO THEY DO

 

1. Which type of fuel have you primarily used for your food business in the past week? (Unsa nga klase sa panguna pampasiga ug kalayo ang ginagamit nimo sa imong negosyo gikan niaging semana?)

 

2. What type of fuel have you been using since the start of your food business? (Unsa nga klase sa pangsugnad a pampasiga ug kalayo ang ginagamit nime sa imong negosyo gikan kini nagsugod?)

 

3. Do you switch to another type of fuel when firewood and coal are unavailable in the market? (Gagamit ba kag lahi nga klase sa pangsunod o pampasiga ug kalayo kung walay supply sa uling da murkado?)

 

WHAT DO THEY HEAR

 

1. Who or what influenced your decision to use firewood and coal as operational tools for your food business? (Kinsa o giunisa ang nag impluwensya sa imong decision nga mo gamit ug kahoy ug uling isip pang operasyon sa imong negosyo nga pagkaon?)

 

2. Do most other food-business owners also prefer using firewood and coal? (Kodaghanan ba se ga negosyo ug pagkaon, gagamit usab ug kahoy ug uling?)

 

3. Is there a prevalent choice of fuel among other food-business owners in your area? (Aduna bay usa ka klase sa pangsugnod o pampasign ug kalayo ang ginagamit sa kadaghanan aning ga negosyo sa pagkaon?)

 

Hypothesis And Options To Be Tested

 

Hypotheses:

Hypothesis 1: Food business owners primarily rely on firewood and cowls due to their affordability and availability Hypothesis 2: Food business owners are open to exploring alternative sustainable fiest sources that can reduce both costs and environmental impact

 

Options:

Option 1: Structured Surveys

Create a structured survey with questions related to the use of firewood and coal affordability availability and willingness to explore alternative fuel sources Administer the survey to a sample of food-business owners. Analyze the responses to understand their current practices and opinions

 

Option 2: In-Depth Interviews

Conduct in-depth, one-on-one interviews with a select group of food-business owners Ask open-ended questions to explore their experiences, challenges, and reasons for using firewood and coal Encourage them to share their perspectives on alternative fuel sources and environmental concerns.

 

Option 3: Focus Group Discussions

Organize focus group discussions with multiple food business owners in each group Create a structured discussion guide to explore their views on the impact of firewood and coal their preferences for fuel types, and the openness to alternatives Observe group dynamics and common themes emerging from the discussions

Interviews

The first Informant: Henry Suello, a karenderya, and barbeque owner in P-1 Dologon, Maramag, Bukidnon

The second informant is Elvin Jay Cuanbot, a karenderya, letchon manokan, fried chicken, and barbeque owner in P-2A, North Poblacion, Maramag, Bukidnon

The third informant is Carmilita Merader the owner of Mitchibogz; they sell letchon manok, halang-halang, and barbeque in P-1, Tuban Village, North Poblacion, Maramag, Bukidnon

The fourth informant is Joseph Villacuer a barbeque owner in P-2, Crossing Camp One, Maramag, Bukidnon

Group discussion

 

The selection of in-depth interviews (Option 2) provides useful details about the fuel preferences of food industry owners. This method enables a thorough investigation of their firewood and coal-related experiences, drives, and worries. Participants are also encouraged to voice their ideas on environmentally friendly solutions and sustainable practices.

The hypothesis testing results indicate that food business owners do not primarily rely on firewood and coal solely because of their affordability and availability, thus rejecting Hypothesis 1. Instead, these owners are open to exploring alternative, sustainable fuel sources to reduce costs and minimize environmental impact, confirming Hypothesis 2

 

This decision and its associated outcomes highlight the importance of understanding the nuanced perspectives of food business owners and the potential for transitioning to more eco-friendly and cost-effective fuel options in the future.

 

A lesson to remember

 

The interest in Karenderya Owners has taught several crucial lessons. First, we’ve learned that within the food business industry the choice of fuel particularly firewood and cool, is often driven by a combination of factors. These factors include the availability and cost-effectiveness of the fuel and the flavor it imparts to dishes the fence of tradition and the preferences of other food business owners

 

In terms of WHAT THEY SEE we've come to understand that a variety of fuel options are available in the market. The providing choices primarily involve the use of charcoals either as the main or backup for while LPG is favored for its convenience and content function.

 

Regarding WHAT THEY SAY we've found that traditional fuels we charcoal and firewood are valued for their ability to enhance The taste of certain dishes which resonates with customers. These fuels are seen as cost-effective alternatives, although they can be affected by price fluctuations in companion, electro stoves, and LPG are perceived as more consistent but may ensure higher operational costs.

 

In terms of WHAT THEY DO. it’s evident that many food business owners use a combination of fans, primary charcoal, and LPG. The choice of fuel may depend on the specifications they prepare and then availability in the market.

 

Finally in terms of WHAT THEY HEAR the decision to use firewood and coal is often influenced by the experiences and recommendations of other food business owners. There is a prevalent choice of fuel in the local food bus industry with charcoal being the preferred option due to its versatility and the unique flavors it went to does.

 

Image Source: https://oisca-cfp.jimdo.com/2012/09/20/philippines-paper-charcoal-making/

The document emphasizes the significance of taking into account numerous perspectives in order to comprehend the complexity of fuel selection in the food business sector. The interviews have shown that although conventional fuels like firewood and charcoal are still widely used, there is also a willingness among proprietors of food businesses to investigate alternative, sustainable fuel sources to lower costs and environmental impact. This finding opens up additional research and initiatives that can promote environmentally friendly and economically viable fuel options in the sector.