Browsing by Author "Aoyo Christine"

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    Experiences with Green Charcoal: A Gender Consideration of Rural and Urban Households in Gulu District
    (EAST AFRICAN NATURE & SCIENCE ORGANIZATION, 2024-11-03) Okello,Simon; Alidri Agatha; Mbazalire,Ezekiel; Aoyo Christine; Atube Francis; Okello,COllins; Okumu Charles Nelson
    The study focused on the use of green charcoal, a sustainable cooking fuel made from agricultural residues, in Gulu District, to highlight the experiences households have encountered, from a gender perspective. The study followed a cross-sectional design using qualitative approach which included the use of one-on-one interviews, focus group discussions, key informant interviews, and ethnographic observations for data collection. The findings show that households in Gulu District use acombination of cooking fuels such as firewood, wood charcoal, green charcoal, or gas. Furthermore, the study established that there were cases where both men and women had shared experiences in cooking, for example, knowledge of the faster cooking rate, cleanliness, and much ash content involved while using green charcoal. However, to a larger extent, there were gendered differences in cooking activities: while women predominantly handle cooking, men often influence decisions about what and how to cook, revealing underlying gender and power dynamics within households. Key findings indicate that green charcoal is favored for its affordability relative to traditional black charcoal, prolonged burn time, and higher heat output, though it is also harder to light and produces more ash. It is particularly popular in rural Owoo Sub-County, where residents are more involved in its production compared to their urban counterparts in Gulu City. The study concluded that positive experiences with green charcoal have facilitated its adoption and recommendsfurther actions to promote its use. These include increasing awareness of its environmental, health, and financial benefits, improving product quality, and involving women and girls as advocates to expand its utilization.
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    Unpacking the Concept “Green Charcoal,” A Cooking Fuel Innovation: The Gulu University Interdisciplinary Experience
    (EANSO, 2025-08-04) Alidri Agatha; Atube Francis; Okello Simon; Aoyo Christine; Ringitho Robert; Okello Collins; Okumu Charles
    Introduction: This paper reviews the concept of "Green Charcoal," drawing extensively on lessons learned from the UPCHAIN project implemented at Gulu University. Methodology: Based on research conducted by Work Package Two of the UPCHAIN project, complemented by a comprehensive literature review, this study examines the definitional ambiguities, practical challenges, and socio-environmental considerations inherent in developing sustainable charcoal alternatives within the unique context of Northern Uganda. Key results: The study defines Green charcoal as a clean, eco-friendly solid biofuel produced through the carbonisation or densification of biodegradable, carbon-rich organic waste materials such as agricultural residues, forestry by-products, and household waste using efficient, often mechanised, briquetting technologies. Historically, firewood and traditional charcoal have been the primary cooking fuels in the region, valued for their affordability and accessibility. Green charcoal is now emerging as a promising, sustainable alternative, marking a potential shift in the energy landscape. Households across both rural and urban settings commonly employ a combination of cooking fuels. There are vast definitions for green charcoal, coupled with acceptances and rejections. Conclusion: Most households in the region still depend on firewood and traditional charcoal because they are affordable and easy to get. Challenges in access and distribution, coupled with fierce competition from the informal traditional charcoal sector, complicate the widespread acceptance of green charcoal. Green charcoal has been embraced because of its environmental benefits (less deforestation), health advantages (less smoke), economic potential, and the availability of local raw materials. However, it's often rejected due to higher initial costs, being harder to light, producing more ash, not fitting traditional cooking methods, and inconsistent quality. Recommendations: Addressing affordability and accessibility gaps, integrate green charcoal with existing cultural norms and practices, integrating green charcoal with existing cultural norms and practices, and enhancing perceived value and usability.