Public Disclosure Authorized Baseline and feasibility assessment for alternative cooking fuels in Senegal Public Disclosure Authorized May 2014 Public Disclosure Authorized Public Disclosure Authorized © 2014 The International Bank for Reconstruction and Development / The World Bank 1818 H Street NW, MSN U11-1102 Washington DC 20433 Telephone: 202-458-7955 Fax: 202-522-2654 Website: http:// www.worldbank.org All rights reserved The findings, interpretations, and conclusions expressed herein are those of the author(s) and do not necessarily reflect the views of the Board of Executive Directors of the World Bank or the governments they represent. The World Bank does not guarantee the accuracy of the data included in this work. The boundaries, colors, denominations, and other information shown on any map in this work do not imply any judgment on the part of the World Bank concerning the legal status of any territory or the endorsement or acceptance of such boundaries. Rights and Permissions The material in this work is copyrighted. Copying and/or transmitting portions or all of this work without permission may be a violation of applicable law. The World Bank encourages dissemination of its work and will normally grant permission promptly. Baseline and feasibility assessment for alternative cooking fuels in Senegal 2 Contents Acronyms and abbreviations ............................................................................................. 6 Acknowledgments .............................................................................................................. 8 Executive Summary ............................................................................................................ 9 Introduction ....................................................................................................................... 12 1. Overview of the household cooking sector in Senegal ........................................... 13 1.1 Geography, economy and population ......................................................................... 13 1.2 Access to modern cooking fuels in Senegal ................................................................ 15 2. Approaches and methodology .................................................................................. 22 2.1 Alternative fuel region selection and design ................................................................ 22 2.2 Survey tools ................................................................................................................ 23 2.3 Pre-test and revision of the data collection tools ......................................................... 26 2.4 Survey methodology ................................................................................................... 26 3. Feasibility of alternative household cooking fuels in Senegal ............................... 27 4. Briquetting in urban and peri-urban Dakar .............................................................. 28 4.1 Background ................................................................................................................ 28 4.2 Household cooking ..................................................................................................... 30 4.3 Potential demand for briquettes .................................................................................. 32 4.4 Supply side ................................................................................................................. 37 4.5 Conclusions and recommendations ............................................................................ 40 5. Ethanol in urban Saint-Louis ..................................................................................... 44 5.1 Background ................................................................................................................ 44 5.2 Household cooking ..................................................................................................... 45 5.3 Potential demand for alternative fuels ......................................................................... 46 5.4 Supply side ................................................................................................................. 49 5.5 Conclusions and recommendations ............................................................................ 51 6. Biogas in rural Kaolack ............................................................................................. 54 6.1 Background ................................................................................................................ 54 6.2 Livestock production ................................................................................................... 55 6.3 Household cooking ..................................................................................................... 56 6.4 Potential demand for new fuels ................................................................................... 57 6.5 Supply side ................................................................................................................. 62 6.6 Conclusions and recommendations ............................................................................ 65 7. Pure plant oil in Tambacounda ................................................................................. 67 7.1 Background ................................................................................................................ 67 7.2 Household cooking ..................................................................................................... 68 7.3 Potential demand for new fuels ................................................................................... 69 7.4 Supply side ................................................................................................................. 72 7.5 Conclusions and recommendations ............................................................................ 74 8. Final conclusions and recommendations ................................................................ 76 8.1 Briquettes in urban and peri-urban Dakar ................................................................... 76 8.2 Ethanol in urban Saint-Louis ....................................................................................... 77 8.3 Biogas in rural Kaolack ............................................................................................... 78 8.4 Pure plant oil in Tambacounda ................................................................................... 79 8.5 Feasibility of introducing alternative fuels in the four regions....................................... 80 Annex A. Methodology for calculation: prices, efficiency and calorific values ............ 82 1. Prices ........................................................................................................................... 82 2. Efficiency ...................................................................................................................... 83 3. Calorific values ............................................................................................................. 83 References ........................................................................................................................ 84 Figures Baseline and feasibility assessment for alternative cooking fuels in Senegal 3 Figure 1.1 Map of Senegal and its regions .......................................................................... 13 Figure 1.2 Ranking of Senegal in Sub-Saharan Africa with respect to usage of modern fuels (latest year available, 2009–10 on average) ........................................................................ 16 Figure 1.3 LPG consumption in Senegal, 2000–10 ............................................................. 17 Figure 1.4 Senegal household fuel mix in 2002 and 2011 ................................................... 17 Figure 1.5 Senegal disease burden related to indoor air pollution from solid-fuel cooking ... 18 Figure 1.6 Charcoal price in Senegal and in selected African countries .............................. 18 Figure 2.1 Map of Senegal highlighting the four regions of this study .................................. 25 Figure 4.1 Map of Dakar, Senegal....................................................................................... 29 Figure 4.2 Cooking fuels in Dakar. ...................................................................................... 31 Figure 4.3 Reasons for dissatisfaction with current fuels in the Dakar region ...................... 33 Figure 4.4 Reasons for improved stoves penetration .......................................................... 34 Figure 4.5 Drivers for using alternative fuels in peri-urban and urban areas ........................ 35 Figure 4.6 Willingness to pay for alternative fuels and stoves in Dakar region .................... 36 Figure 4.7 Savings and loans using formal and informal institutions in Dakar ..................... 37 Figure 4.8 BRADES: main briquetting production steps ...................................................... 39 Figure 4.9 Cost comparisons in Dakar (cost per megajoule) ............................................... 42 Figure 5.1 Map of the Saint-Louis region............................................................................. 44 Figure 5.2 Cooking fuels in Saint-Louis ............................................................................... 46 Figure 5.3 Reasons for dissatisfaction with current fuels