1. Social acceptance, emissions analysis and potential applications of paper-waste briquettes in Andean areas.
- Author
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Calle Mendoza IJ, Gorritty Portillo MA, Ruiz Mayta JG, Alanoca Limachi JL, Torretta V, and Ferronato N
- Subjects
- Wood chemistry, Poverty, Family Characteristics, Cooking, Particulate Matter analysis, Social Status, Air Pollution, Indoor analysis
- Abstract
The research assessed waste-based briquettes consumption compared to conventional fuels in the Andes. Laboratory tests were conducted together with on-field analysis in Colquencha (Bolivia). The laboratory study shows that the performances of briquettes are better in terms of PM2.5 (933.4 ± 50.8 mg kg
-1 ) and CO emissions (22.89 ± 2.40 g kg-1 ) compared to animal dung (6265.7 ± 1273.5 mgPM2.5 kg-1 and 48.10 ± 12.50 gCO kg-1 ), although the boiling time increased due to the lower fuel consumption rate and firepower compared to shrubs. The social survey organized with 150 Bolivian citizens suggested that low-income households are not able to pay for an alternative fuel: about 40% would pay less than 4 USD per month, while methane use for cooking is positively correlated with the income level (r = 0.244, p < 0.05). On field analysis suggested that local cookstoves are not appropriate for briquettes combustion since indoor air pollution overcomes 30 ppm of CO and 10 mgPM2.5 m-3 . On balance, local small manufactures can be the main target for selling waste-based briquettes to reduce shrubs and wood consumption. However, briquettes production costs seem not yet competitive to natural easy-to-obtain fuels (i.e., animal dung). The research encourages the use of cellulosic and biomass waste-based briquettes in the Andean area for cooking, heating, or manufacturing and strongly advises policy-makers to introduce economic incentives for the recovery of secondary raw materials., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 The Authors. Published by Elsevier Inc. All rights reserved.)- Published
- 2024
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