Abstract:
This study assessed the socio-cultural
factors influencing the choice of improved cooking
stove technology among agro-pastoral communities in
Arumeru District, Arusha region. The study used a
cross-sectional research design and was conducted in
four villages. Two categories of respondents were
involved in the study. The first category consisted of
37 participants interviewed as Key Informants (KIs)
and through focus group discussions (FGDs). The
second category who responded to the questionnaire
involved 92 respondents who had benefited from the
alternative cooking energy technologies programme.
Both qualitative and quantitative data were collected,
with a greater emphasis on qualitative data. Content
analysis was used to analyse the qualitative data,
while the quantitative data were analysed using
Statistical Package for Social Sciences (SPSS) computer
software. The study found the persistence of certain
socio-cultural practices that encourage the use of
traditional three-stone stoves over improved stoves.
These practices include preferences for food cooked
using traditional three-stone stoves and the tradition
of formally handing over the traditional cooking
stoves to a newly married woman in the household, among others. It is concluded that while some
community members consider these practices positive and valuable, they largely contribute to high
biomass consumption and, therefore, the likelihood of environmental degradation. It is recommended
that serious sensitisation and training programmes, among other recommendations detailed in this
study, be conducted.
