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Socio-Cultural Reasons and Community Perceptions Regarding Indoor Cooking Using Biomass Fuel and Traditional Stoves in Rural Ethiopia: A Qualitative Study

Author

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  • Mulugeta Tamire

    (Department of Preventive Medicine, School of Public Health, College of Health Sciences, Addis Ababa University, Addis Ababa P.O. Box 366 Code 1029, Ethiopia
    Department of Occupational and Environmental Medicine, Institute of Medicine, Sahlgrenska Academy, University of Gothenburg, Medicinaregatan 16A, 41390 Gothenburg, Sweden)

  • Adamu Addissie

    (Department of Preventive Medicine, School of Public Health, College of Health Sciences, Addis Ababa University, Addis Ababa P.O. Box 366 Code 1029, Ethiopia)

  • Susann Skovbjerg

    (Department of Infectious Diseases, Institute of Biomedicine, Sahlgrenska Academy, University of Gothenburg, Guldhedsgatan 10A, SE 41346 Gothenburg, Sweden)

  • Rune Andersson

    (Department of Infectious Diseases, Institute of Biomedicine, Sahlgrenska Academy, University of Gothenburg, Guldhedsgatan 10A, SE 41346 Gothenburg, Sweden)

  • Mona Lärstad

    (Department of Occupational and Environmental Medicine, Institute of Medicine, Sahlgrenska Academy, University of Gothenburg, Medicinaregatan 16A, 41390 Gothenburg, Sweden
    Department of Respiratory Medicine and Allergology, Institute of Medicine, Sahlgrenska University Hospital, SE 41390 Gothenburg, Sweden)

Abstract

Around three billion people in the world and 90% of the rural households in low-and middle-income countries are exposed to wood smoke with varying exposure levels and resulting health risks. We aimed to explore perceptions of the community towards indoor cooking and the socio-cultural barriers to bring change in Butajira, rural Ethiopia. We conducted a qualitative study involving ten separate focus group discussions with purposively selected members of the community and two key informant interviews with health extension workers. Content analysis was carried out using ATLAS.ti software. Participants reported the use of fuel wood and traditional three-stone cook stove to cook food. Economic status, lack of commitment, cultural views and concern along with safety and security issues were found to be barriers to change from traditional to cleaner methods of cooking. The community perceived wood smoke to have effects on their eyes and respiratory health, though they culturally viewed it as beneficial for postpartum mothers and newborns, avoiding bad smell and insects and in order to strengthen the fabric of their houses. Health education at community level is essential in order to bring about change in the cultural views and cooking behaviors focusing on opening windows and keeping young children away during cooking.

Suggested Citation

  • Mulugeta Tamire & Adamu Addissie & Susann Skovbjerg & Rune Andersson & Mona Lärstad, 2018. "Socio-Cultural Reasons and Community Perceptions Regarding Indoor Cooking Using Biomass Fuel and Traditional Stoves in Rural Ethiopia: A Qualitative Study," IJERPH, MDPI, vol. 15(9), pages 1-15, September.
    • Handle: RePEc:gam:jijerp:v:15:y:2018:i:9:p:2035-:d:170462
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    References listed on IDEAS

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    Cited by:

    1. Mulugeta Tamire & Adamu Addissie & Abera Kumie & Emma Husmark & Susann Skovbjerg & Rune Andersson & Mona Lärstad, 2019. "Respiratory Symptoms and Lung Function among Ethiopian Women in Relation to Household Fuel Use," IJERPH, MDPI, vol. 17(1), pages 1-14, December.
    2. Mulugeta Tamire & Abera Kumie & Adamu Addissie & Mulugeta Ayalew & Johan Boman & Susann Skovbjerg & Rune Andersson & Mona Lärstad, 2021. "High Levels of Fine Particulate Matter (PM 2.5 ) Concentrations from Burning Solid Fuels in Rural Households of Butajira, Ethiopia," IJERPH, MDPI, vol. 18(13), pages 1-11, June.
    3. Ignat Raluca & Chiripuci Bogdan-Cristian & Pătărlăgeanu Simona Roxana & Constantin Marius & Lazăr Valentin, 2022. "Tackling market opportunities for the biomass production in Romania," Proceedings of the International Conference on Business Excellence, Sciendo, vol. 16(1), pages 327-335, August.

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