In order to feed a growing global population projected to increase to 9 billion by 2050, food production will need to increase from its current level. The bulk of this growth will need to come from smallholder farmers who rely on generational knowledge in their farming practices and who live in locations where weather patterns and seasons are becoming less predictable due to climate change. The expansion of internet-connected devices is increasing opportunities to apply digital tools and services on smallholder farms, including monitoring soil and plants in horticulture, water quality in aquaculture, and ambient environments in greenhouses. In combination with other food security efforts, internet of things (IoT)-enabled precision smallholder farming has the potential to improve livelihoods and accelerate low- and middle-income countries’ journey to self-reliance. Using a combination of interviews, surveys and site visits to gather information, this research presents a review of the current state of the IoT for on-farm measurement, cases of successful IoT implementation in low- and middle-income countries, challenges associated with implementing the IoT on smallholder farms, and recommendations for practitioners.

In Ghana, about 73% of households rely on solid fuels for cooking. Over 13,000 annual deaths are attributed to exposure to indoor air pollution from inefficient combustion. In this study, assessment of thermal efficiency, emissions, and total global warming impact of three cookstoves commonly used in Ghana was completed using the International Workshop Agreement (IWA) Water Boiling Test (WBT) protocol. Statistical averages of three replicate tests for each cookstove were computed. Thermal efficiency results were: wood-burning cookstove: 12.2 ± 5.00% (Tier 0); coalpot charcoal stove: 23.3 ± 0.73% (Tier 1–2); and Gyapa charcoal cookstove: 30.00 ± 4.63% (Tier 2–3). The wood-burning cookstove emitted more CO, CO₂, and PM_2.5 than the coalpot charcoal stove and Gyapa charcoal cookstove. The emission factor (EF) for PM_2.5 and the emission rate for the wood-burning cookstove were over four times higher than the coalpot charcoal stove and Gyapa charcoal cookstove. To complete the WBT, the study results showed that, by using the Gyapa charcoal cookstove instead of the wood-burning cookstove, the global warming impact could be potentially reduced by approximately 75% and using the Gyapa charcoal cookstove instead of the coalpot charcoal cookstove by 50%. We conclude that there is the need for awareness, policy, and incentives to enable end-users to switch to, and adopt, Gyapa charcoal cookstoves for increased efficiency and reduced emissions/global warming impact.

In Ghana, about 73% of households rely on solid fuels for cooking. Over 13,000 annual deaths are attributed to exposure to indoor air pollution from inefficient combustion. In this study, assessment of thermal efficiency, emissions and total global warming impact of three cookstoves commonly used in Ghana was completed using IWA water boiling test (WBT) protocol. Statistical averages of three replicate tests for each cookstove were computed. Thermal efficiency results were: wood-burning cookstove 12.2% (Tier 0), traditional charcoal cookstove 23.3% (Tier 1-2) and improved charcoal cookstove 30% (Tier 2-3). The wood-burning cookstove emitted more CO, CO2 and PM2.5 than charcoal cookstove (coalpot) and improved cookstove. Emission factor for PM2.5 and emission rate for the wood-burning cookstove (Tier 0) were over four times higher than the traditional charcoal cookstove (Tier 3) and improved cookstove (Tier 2). On the basis of WBT, annual global warming impact potential for emissions are estimated at 4 tonnes of CO2e for the wood-burning cookstove, 1.5 tonnes of CO2e for charcoal cookstove (coalpot) and 1 tonne of CO2e for improved cookstove. We conclude that there is the need for awareness, policy and incentives to enable end-users switch to improved cookstoves for increased efficiency, reduced emissions/global warming impact.

Despite significant efforts in the improved cooking sector over the past several decades, challenges have been encountered in developing high-performance products that both satisfy user preferences and are affordable. Among the reasons for these challenges are poor dissemination of R&D results to cooking technology enterprises, underutilization of the existing knowledge base by organizations working on the design of cooking technology, and lack of resources within enterprises to devote to product line improvement. This paper presents experiences from a pilot program, the Harvest Fuel Initiative, which partnered local clean cooking enterprises with technical, business and user-research expertise to evaluate and improve their product lines, achieve growth and economic sustainability, and understand the needs of their user markets. Specific examples include lab- and field-based product testing, implementation of quality control measures, and user-centered research studies. While these efforts directly benefited the partner enterprises, the innovation and lessons learned are of benefit to a wide range stakeholders working in technology for developing countries.