ARTI – Sarai Cookstove July 16, 2013 Alan McDonald, DI Fellow

Appropriate Rural Technology Institute (ARTI) ARTI develops and teaches several technologies tailored to fit the lifestyle of rural India. Biogas- ARTI provides basic courses teaching the construction of low cost biogas digesters. Bamboo- ARTI has developed a process for treating bamboo so it lasts up to 20 years. Charcoal Production- ART I produces charcoal briquettes from agricultural waste. Improved Cookstoves- ARTI produces several different styles of improved biomass cookstoves.

Partner Organization

The World Health Organization estimates that 3 billion people, almost half the world’s population, cook using a solid bio-fuel stove. These stoves pollute the air inside user homes, leading to chronic lung disease, especially among women and children who spend most of their time indoors. By developing affordable, low emission stoves, we can give people alternative ways to prepare food without effecting their family’s long term health.

Indoor Air Pollution

Sarai Cooking System The Sarai is a low emission stove that uses charcoal to steam cook up to 3 different foods at the same time. -Uses 100g of charcoal. -Cooks up to 600g of food in 45-60 minutes. -Produces 88% less particulate emissions than the World Health Organizations recommened safe level. -Costs about $30 US dollars. -Sold in low volumes, and is relatively unknown outside the current distribution network. The Sarai Cooking System is the perfect opportunity for a design intervention. By applying design thinking to ARTI’s efforts, we can magnify the ARTI’s impact in reducing indoor air pollution.

Immersion

Immersion

Performed in-depth user research to gain consumer insight on the current Sarai model and identify areas for improvement.

Tested and analyzed performance of current model, and synthesized data in a readable format.

Developed higher performance burner and made design guidelines to continue the project.

Jed Farlow As a Design Impact fellow from December-May 2012, Jed was the first DI Fellow to work with ARTI. He introduced ARTI to the design process, and his work continues to be the foundation for the project’s success.

Durability- Most current users found out about through word of mouth, and the durability issues are widely known throughout this network. To be widely adopted the durability issues need to be addressed in an obvious way. Value- Keeping in mind that the people most effected by indoor air pollution are those of lower income, it’s important that the new model be affordable for any household, but more importantly that it deliver value beyond lower emissions to justify the initial expense. Performance- By improving performance, and reducing cooking time, the Sarai becomes a more viable option for daily cooking, and reduces dependence on LP gas and wood for cooking. Usability- Other features such portability and washability aren’t necessarily selling points for the Sarai, but help enhance the user experience and ensure the long term success of the product.

These objectives were identified through user research and discussions with key stakeholders in the project. These objectives sometimes overlap, but many times are at odds. It’s important to prioritize these objectives to meet the overall project goal, which is to increase the adoption of the Sarai Cooking System in lower income households.

Design Objectives

Concept Generation Based on Jed’s burner prototype, I generated a number of different concepts to explore how this new style of burner could fit into a steam cooking system. ARTI staff decided to explore an option that allows the outer cylinder to be removed from a base which holds the burner. This allows for more flexible cooking options.

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Prototype

Sarai

I put together a functional prototype by modifying parts from the existing Sarai, and adding other stainless steel components. We tested the stove initially by heating up 2.5 liters of water and taking a temperature reading every five minutes. We put the results in a graph to get a visual representation of the burner output during different stages of ignition. When compared with the original Sarai, the prototype performed very well, reaching its’ top temperature 15 minutes before the original.

Initial Prototype

Concept Generation

Concept Refinement To continue the development of the new Sarai, I began to focus on different aspects of the user experience, and how they might be improved with the new version.

Refinement

Refinement

Form Study I also experimented with different forms, demonstrating how changes in the shape of the outer cylinder effects the image of the entire product.

Refinement

Product Rendering This digital painting illustrates what a vision of the new Sarai cooking system. Though not finalized, it’s meant to communicate a vision of what the Sarai could become, a centerpiece in the modern Indian kitchen, saving the owner time, money, as well as reducing indoor air pollution.

Factory Visit

Spin stainless steel containers of various sizes Give containers a bulge to make them stackable Give containers a ridge to make them stackable Roll the edge of the containers to create a lip Create a flange for the containers edge Stainless steel rod up to 3mm Diameter Stainless steel straps of various widths

Can combine methods to create simple handles

The factory where the Sarai has been made has very limited capabilities, to minimize the costs, we decided to design according to the tooling already available.

Factory Visit

Factory Prototype Using the available tooling, the Sarai manufacturer remade the prototype to more closely reflect what a production model would look like, but the results were less than flattering.

Side handles are thick and cumbersome. As a primary interaction point with the product, they should reflect the image of high end cookware

Large gap lets out heat and reduces efficiency. Without proper tooling, the manufacturer will never be able to get a consistent fit between these components.

The support legs are very long and flexible. This reduces the stability of the stove, especially while full. A more stable option needs to be explored.

Refined Prototype We revised the prototype to better match the capabilities of the manufacturer. We eliminated some of the angles, and added a tab that fits into the base piece, making the entire unit more portable and easier to handle.

Prototype testing To get a better understanding of the new prototype’s cooking performance, I worked with ARTI staff who have experience cooking with Sarai to teach me Indian cooking methods, as well as give me input on the current improvements.

Idli Steamed rice pattys, eaten for breakfast with a spicy dipping sauce. Cooks in Prototype in about 25-30 minutes.

Dhokala An Indian cornbread, commonly eaten for breakfast. Cooks in Prototype in about 40 minutes.

Cake A delicacy in rural India, eaten only for birthdays and special occasions. Cooks in Prototype in 50-60 minutes.

Potatoes Can be used for a number of different dishes, common in India Cooks in Prototype in 35-40 minutes.

Rice A main staple for the Western Indian diet, served at most meals. Cooks in Prototype in 30-35 Minutes.

Dal A lentil-like dish served with most meals. Cooks in Prototype in about 35-40 minutes.

Evaluation After the Design Impact Summit in January, I met with members of ARTI’s Board of directors to evaluate the progress, and develop a plan for moving forward. We decided the best plan would be to develop refined prototypes to perform extended user testing before moving into full production. Since we were still in the development phase, ARTI wanted to use local resources, and explore the capabilities of local manufacturers before traveling to larger factories of Mumbai.

OSMAAD Engineering OSMAAD Engineering is a industrial manufacturer of packaging machinery. The owner, Mr. Kunjir is a friend of ARTI and a long time Sarai user. Mr. Kunjir agreed to help us by letting us use his workshop to build prototypes, and his son Shrijit, a Mechanical Engineer, is helping with the design and assembly as well. Their interest in the project isn’t financial, it’s because they believe in the Sarai Cooker, and believe in the change it can make in people’s lives. We’re very fortunate to have people like this invested in the project. After meeting with Mr. Kunjir for the first time and explaining the project, he told me I could bring in the drawings and his workers would help me make it a reality.

Manufacturing Instructions To build the stove, I put together detailed dimension drawings to communicate with manufacturers. Most workers in the factory could not understand English, so the drawings needed to be very descriptive.

Rendering

Components Every piece is made with proven methods the manufacturer has incorporated in other products, or is sourced from a specialty manufacturer

Glass lid- sourced from another manufacturer, lets users see if the food is done without letting out heat.

Steam vessel- currently made by manufacturer, handles are adapted from “straps” and welded into place

Outer cylinder- shortened to save material, flanged upper rim gives the piece stength, while handle is easily managed with just one hand.

Burner grate- Sourced from a local cast iron manufacturer, could last 10x as long as current stainless steel grates

Burner – Allows for proper airflow, and radiates heat upwards

Base- Sturdy base, easily manufactured with current tooling, clips into outer cylinder to create one cohessive piece

Refined Prototyping To develop realistic, production quality prototypes, we worked with a local manufacturer. The parts were laser cut from stainless steel, bent to the correct dimensions, and welded together.

Refined Prototyping We developed six prototypes in this way, to distribute to local families, get design feedback, and strengthen the product for production.

A revolutionary new cooking system that saves you time and money.

The Sarai Cooking System combines the convenience of a pressure cooker, with the taste of a slow cooker.

Steam vessel cooks up to three tiffins at a time, with an efficient charcoal burner.

Portable Convenient Cooker Stylish

Convenient

No need to attend- Steam cooking technology ensures that nothing burns, and food cooks evenly. Keeps food warm for hours- Steam vessel retains heat, so food stays warm for up to 3 hours. Safe to use- Charcoal is a slow burning fuel, so there’s no risk of explosions.

-Cooks up to three separate dishes at once. Or up to 600 grams of rice. -Heats food evenly so nothing overcooks. -Steam vessel traps vitamins in, so foods maintain great flavor.

Inside the Sarai

Stylish New Look

Glass lid lets you see the food as it cooks. Premium handles make the Sarai feel like a modern kitchen appliance. Latching mechanism is familiar to Indian culture, and easy to use.

-Burner uses 100 grams of charcoal -Can use lump charcoal or special made briquettes. -Less smoke than traditional chulha

Estimated Fuel Cost (One year)

Sarai ₹1825

LPG Stoves ₹8100

Combination ₹4525

Indoor Air Pollution Years of exposure to indoor air pollution caused by wood burning stoves can lead to severe coughing, chronic bronchitus, pneumonia, and even lung cancer. Using a low emission stove is the best way to protect yourself and family from these deadly diseases. The Sarai Cooking System, is a low emission cookstove. It reduces smoke emissions by 98% compared to traditional cookstoves.

User Testing We developed 6 prototypes to be tested in urban and rural locations. We distributed the prototypes and interviewed participants before and after using the new model to get feedback about the new model.

Research Goals

1) Understand benefits/value from the user’s perspective a) Identify key “Benefit statements” that resonate with the market. b) Identify features that users value most.

2) Identify barriers for adoption a) Evaluate access to distribution network b) Evaluate access to charcoal/other fuels c) Evaluate social perception of the Sarai Cooking system

3) Understand how different marketing stimuli effect user perception a) Brochure b) Demonstration c) Literature on box d) “User Manual”

4) Understand and define a price point of what the target users are willing to spend.

5) Develop “User Profile” a) Identify patterns in user behavior b) Define the target market c) Explore lifestyle of target user

6) Understand strengths/weaknesses of prototype a) Overall b) Base c) Burner d) Points of Interaction

Home Visits

Most of the research will be conducted through home visits, the purpose of the home visits are to observe the Sarai cooker in the context of a new user, and gain insight into the participants experience with the Sarai. As guests, it is important to try and make the participants as comfortable as possible with the scenario, and not distort the research findings.

-Observe meal preparation with the Sarai -Observe participants’ product experience -Look for “Pain Points” -Fill out research questionnaire with participant -Document visit with photos and video

Saves Money on Fuel

No Need to Attend

Great Tasting Food

Keeps Food Hot for Hours

Cooks up to 3 dishes at once

Doesn’t turn pots black Benefit Statements

We listed a several different “Benefit Statements” to participants, and asked them to rank them from most important to least important. Based on this exercise, we were able to determine that “Saving money on fuel” and “No need to attend” are by far the most important benefits to the target market.

Barriers for Adoption

Access to Charcoal- Sarai owners often say they don’t use their cooker because they don’t have charcoal. ARTI’s charcoal production and distribution network is too small. Users don’t have convenient access to charcoal. LPG is delivered to people’s homes, but users need to go directly to ARTI, or charcoal depots to purchase charcoal in urban markets.

Distribution Network- ARTI’s distribution network is limited. Most people have never heard of the Sarai, or have seen anything like it. Most sales are spread through word of mouth. As a result, sales are clustered amongst small groups of friends and relatives, with little power to grow beyond those groups.

Social Perception- Among users the Sarai is seen as a convenient way to cook. Many people use it daily because it saves them time and money. However, charcoal is seen as a step back for many people who exclusively use LPG.

Marketing Stimuli We developed basic marketing materials to engage users and find out what they’re drawn to. Box- Needs to be more colorful. Users most drawn to images of food.

Instructions We developed an brief instruction page to inform first time users how to use the Sarai. Though the instructions are in English, all the participants said the images were clear enough to understand

Perceived Value We showed participants different stove models, including the original Sarai, then asked participants a series of questions designed to understand how users perceive value and how much they are willing to spend for different features.

Participants estimated value of ₹1700. Portability seen as a key feature. One participant selected this model, stating that the SS lid would be more durable than glass.

Median value from participants was ₹ 1500, with outliers of ₹3000 and ₹300. Some thought the design was not as refined, others noticed that it uses more material.

Median perceived value given by users was ₹ 2000. All but one selected this model as the one they would purchase regardless of cost.

Perceived Value:

₹1700 Perceived Value:

₹1500 Perceived Value:

₹2000

User Profile We interviewed 12 women from households ranging from diverse economic backgrounds, in both city and rural locations. Through a detailed questionnaire, we were able to assemble a “User Profile” for the target market.

Personal Profile 5 living in household – 3 children Housewife- Husband works with Railway Leader in local Self Help Group Daily Schedule Wake Up Prepare Tiffin Prayer Time Wash Clothes Eat Breakfast Works for SHG Visits homes Return home Relax Children & Husband Return Prepare Dinner Watch News Eat Dinner Relax Go to Bed

Cooking Favorite dishes- Biryani, Eggplant, Potato, Puran Poli, Idli, Rice, Daal, Pav Bhaji, Cooks Rice twice Daily Cooks Non-Veg (Meat) 1-2 times/week -Owns gas stove, but uses wood chulha for certain tasks to save money on fuel. Media Watches TV in daily in the evenings. Reads newspaper daily. Rarely listens to the radio. Doesn’t use computer Owns mobile phone, communicates mostly with family.

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100% of participants preferred the new cooker over the original Sarai

60% of Sarai users said that the new model was noticeably faster than the original Sarai.

14 out of 15 participants said they would purchase a Sarai cooker for their home.

Recommendations Invest in charcoal production- The Sarai cooker can only be successful if charcoal is readily available. Though ARTI has a proven method for converting agricultural waste into charcoal, this technique is not well known or practiced throughout much of India. Reach out to existing community groups- India has a large network of community groups, or “Self Help Groups”, composed of mostly women, who look for projects to spur development and growth in their communities. By marketing to these groups, the Sarai will come with a local support network, and increase the potential for widespread adoption. Invest in Marketing- The Sarai cooking system has a very high adoption rate amongst people who have seen demonstrations and know how it works, however, most people have never heard of it before. To increase adoption, ARTI will have to show the value of Sarai to as many people as possible. Look for new markets- Sarai’s growth in India will take time, but in countries where charcoal is a common cooking fuel, the Sarai has tremendous potential for changing the way millions of people prepare food.

Thanks.

Contact: Alan McDonald Designer@ ARTI alan.mcdonald@d-impact.org www.d-impact.org

www.d-impact.org