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(Created page with "<div> <div class="title"><h1>8.16 - Pressure cooker to reduce cooking fuel</h1><br><h3 class="ch-owner">Mitchell van Schepen, University of Guelph, Canada</h3></div> <div class="ch-navber" style="display: flex; justify-content: space-between;"> <div class="center-side" style="max-width: 100%;margin-right: 3%;"> <div style="margin-top: 30px;"> <h3 class="title-bg">Background</h3> <div class="cont-bg"> <p>The world’s 1 billion women and...")
 
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  <div class="title"><h1>8.16 - Pressure cooker to reduce cooking fuel</h1><br><h3 class="ch-owner">Mitchell van Schepen, University of Guelph, Canada</h3></div>
  <div class="title"><h3>8.16 - Pressure cooker to reduce cooking fuel</h3><br><h3 class="ch-owner">Gryphon Theriault-Loubier, University of Guelph, Canada
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[[File:1104px-Pressurecooker.jpg|300px]]
       <h3 class="title-bg">Background</h3>
<p><i>Source:https://en.wikipedia.org/wiki/File:Pressure_cooker.jpg</i></p>
<p>Suggested citation for this chapter.</p>
<p>Theriault-Loubier,G (2022) Pressure cooker to reduce cooking fuel. In Farmpedia, The Encyclopedia for Small Scale Farmers. Editor, M.N. Raizada, University of Guelph, Canada. http://www.farmpedia.org</p>
       <h3 class="title-bg">Introduction</h3>
         <div class="cont-bg">
         <div class="cont-bg">
           <p>The world’s 1 billion women and girls participating in subsistence farming pull weeds by hand to improve their crops and also collect firewood for cooking, resulting in their hands becoming rough and sore (Figure 1). This can be caused by wood splinters being lodged into their skin (Schaffner, 2013). Pulling weeds for hours on end can peel away layers of skin (Food and Agriculture Organization, 2016). The hands of those farmers can also become dirty and smelly from planting seeds in the soil or spreading manure by hand. To avoid the common aforementioned problems as well as hand injuries, such as cuts and scrapes, they could wear gloves on their hands, see the second picture, (Schaffner, 2013). Gloves are very common in the modern world and can be used for construction, farming, and medical practices. Gloves provide a durable layer between the skin on your hands and whatever you are working with (Espasandín-Arias & Goossens, 2014). There are a few different materials used to make gloves, along with different sizes and grips. With over one billion women and girls working on farms around the world, this grueling work can be made safer and more efficient when wearing gloves.</p>
           <p>Pressure cookers are well known to many as a stove-top implement which decreases cooking time. They are essentially a sealed cooking pot that maintains a pressure of about 15 pounds per square inch (psi) internally. This pressure increases the boiling point of water, which increases the internal temperature of the pot. There is a pressure release valve to ensure safety. Pressure cookers require approximately 50% of the energy necessary to cook rice as compared to conventional stove-top cooking (Das, 2006). They also save approximately 50% in cooking time (Das, 2006; Sinha, 1991). In India, van Elsland (2011) found that owning a pressure cooker benefitted the most food-insecure families the greatest, as there tends to be a correlation between fuel availability, either for purchase or harvest, and food insecurity. It was also found that in the context of this study, 35% of families had to skip a meal due to fuel shortages.</P>
 
<p><i>Practicality and Food Safety</i></P>
          <p>Rubber and cloth are the two main kinds of gloves produced (Melco, 2016). They both have their own benefits and drawbacks respectively. A benefit from rubber gloves is their ability to resist water from coming in contact with a farmer's skin, see part two, (Espasandín-Arias & Goossens, 2014). While cloth gloves can be beneficial because they can draw moisture away from their hands and can be easily washed to be cleaned. Because rubber gloves are usually meant to be disposed of after single use they tend to be cheaper to make and thus cheaper to buy. Yet some rubber gloves can be made thicker to reuse and are slightly more durable (Melco, 2016). Cloth gloves are designed to be washed after being used and last a long time under normal working conditions.</p>
Globally, hundreds of millions of poor people live in high altitudes including in Central America, East Africa and South Asia. The USDA (2011) notes that at altitudes above 2,500 feet (762 meters) the atmosphere becomes much drier on average, such that uncovered food will evaporate water quickly and dry the meal out. Pressure cookers are excellent at retaining moisture in foods so long as the heat is reduced once pressure is reached (Pokharel, 2004). In terms of food safety, higher altitudes limit the ability of heated water in destroying pathogens (USDA, 2011). While water boils at around 100°C (212°F) at sea level, with every 500ft (152 meters) increase in elevation, water boils at approximately 1°F lower. At 5000ft (1524 meters), food will require approximately 25% more cooking time than sea level to compensate; a food thermometer is recommended by the USDA as the only reliable way to determine if food has reached a safe internal temperature (160°F or 71°C). Hence, increasing the ambient pressure of food through the use of a pressure cooker will have significant benefits at high altitudes.</p>  
 
<p><i>High Altitude Benefits</i></p>
          <p>Along with the different materials gloves are made of, there are also different arm lengths. Some gloves are cut off just in front or around the wrist. While others can be up to and over the elbow and everywhere in between (Melco, 2016). The benefits of the shorter gloves is comfort, no bunching around wrist or elbow, and they can be quickly put on or removed. The benefits of the long gloves are more protection, the entire forearm will be covered. All the while there is less of a chance of getting debris in their gloves because the opening is farther away from what you are working with. Farmers can also work in deeper water or mud with the long rubber gloves without getting your hands wet.</p>
Pokharel (2004) conducted research on a variety of cooking methods in the Banepa and Dhulikhel municipalities of Nepal. These municipalities are approximately 5,000 feet (1524 meters) above sea level and have an average household family size of 6.2, making them a good case study for the efficiency of pressure cookers at high altitude. At this altitude, a pressure cooker on a liquid propane stove was able to cook rice in 9.7 minutes, compared to 27.7 minutes using a Karahi (open top pan with curved sides) and traditional fuel wood stove. In a system efficiency test, pressure cookers were found to be more efficient than all other implements on every stove-type at this altitude (Pokharel, 2004). While no data could be found, it would be of great interest to determine the combined effectiveness of a high-efficiency stove with a pressure cooker particularly in a high-altitude environment. 
 
Hence, in places where high altitude communities exist such as Ethiopia, Nepal and Bolivia, a pressure cooker can be considered an essential tool which will save time, fuel and labour while reducing deforestation. In Nepal, a savings of over 55% in energy required to cook food was found, most likely due to its high altitude in cooking (Shaligram, 2002).</p>  
          <p>When working with smooth items such as hoes and some fruits and vegetables they can be slippery (Food and Agriculture Organization, 2016). A way to help farmer's hold on to the tools is to get gloves with grips (Melco, 2016). Both rubber and cloth gloves can have grips. Rubber gloves will have ridges in the molds to form grips and granular materials can be added to the outside before drying (Melco, 2016). Another option is to make the rubber gloves out of a non-slip rubber (Melco, 2016). Because cloth alone does not provide grip, cloth gloves must be dipped in liquid rubber to be able to grip smooth objects. The rubber used for grips on cloth gloves can either be non-slip smooth rubber or be rigid (Melco, 2016). </p>
<p>A possible benefit of using a pressure cooker is the resulting acceptability of some foods that are nutritious and/or suitable for production, consumption and profitability, but which struggle due to cooking constraints. One example of this is bambara groundnut, an indigenous legume in Sub-Saharan Africa which has an exceptional nutritional profile while being drought tolerant. Prior to African colonization, bambara may have been as important to Africa as a protein source as soybeans are to China, and could once again become a mainstay of local diets; however one of the primary constraints is the size of the bean, which is quite large. Hence, bambara requires substantial cooking time, and would require substantially more cooking time at high altitudes.</p>
    </div>
<p><i>Where to purchase</i></p>
While models developed in the past were sometimes dangerous, advancements in technology have reduced risk considerably. A modern pressure cooker will be constructed of stainless steel (18/10 grade) and will have a robust safety valve, as well as secondary fail-safe mechanisms such as a latch to hold the lid in case of valve failure. Some pressure cookers currently on the market are made of aluminum; while these devices are substantially lighter and possibly more affordable, extra care should be taken to determine that these devices are safe since aluminum is fairly soft metal and could fail if not of a high quality construction.</p>
<p>In Africa, a household pressure cooker can be purchased for approximately $7-10 USD. A link is provided, but may be out of date by publication.
Pokharel (2004) priced rice cookers in the Banepa region of Nepal at 300 rupees, which is approximately $3.50 USD.</p>
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       <h3 class="title-bg">Physical Protection</h3>
       <h3 class="title-bg">Constraints to Development</h3>
         <div class="cont-bg">
         <div class="cont-bg">
          <p>Protection is the main benefit from using gloves. Repetitive motions, such as when pounding grain, can cause irritation to the skin. When collecting firewood the sticks and logs can scratch or cut the skin (Food and Agriculture Organization, 2016). Weeds can be rough and by scratching their hands many times they can become cut and sore (Espasandín-Arias & Goossens, 2014). By lifting and pulling heavy items the top layer of your skin will separate from the next, causing a blister, by wearing gloves they now will prevent blistering because the glove will act as the top layer of skin and prevent the actual skin from separating (Schaffner, 2013). Manure has a lot of bacteria in it which are harmful if they are swallow, so keeping them away from the hands used to eat with is very beneficial (Furlong, et al., 2015). If farmers are working with firewood or in construction the cloth gloves will work better because they are more durable (Food and Agriculture Organization, 2016). The disposable rubber gloves would be the worst to use in this scenario because they are so thin, stick to jobs were the main goals are to keep hands dry and dirt free when using disposable rubber gloves.</p>
<p>Pressure cookers require more initial investment than a typical pan of similar size. The gasket or sealing ring on the lid requires special care, including cleaning and occasional lubrication, and will require replacement if visible wear or warping occurs. Some models do not require a gasket or sealing ring.  Pokharel (2004) estimated the average life-time of a pressure cooker to be 5 years, with a 50 rupee maintenance cost over the course of the product life-cycle.</p>
    </div>
<p>Pressure cookers accomplish much the same task as boiling, therefore foods that are meant to be baked or fried will be unsuitable. Certain foods are not well suited to pressure cooking. Typically these foods froth in excess and block the steam vent. Oatmeal is an example of a food that has this trait. To compensate for this, many cookers suggest filling the pot only 1/3 full when using foods that tend to froth. For other foods, a pressure cooker should not be filled beyond 50% capacity to allow for adequate room for food expansion and pressure buildup. Some manufacturers suggest using a teaspoon of oil in the cooking water to keep the frothing down, however users are encouraged to follow manufacturer directions.</p>
<p>Cooking with a pressure cooker may require overcoming fear concerning perceived hazards. It may also require some learning, especially at the beginning, as many foods will become overcooked quickly. Once started, there is no way to check the consistency of food once cooking has begun without first allowing pressure to escape, which essentially stops the cooking process. Usually a model will include instructions, but the foods listed might not be local foods or may not be in the local language, so instructional use may be needed.</p>
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       <h3 style="background: #FBB03B;padding: 15px;font-weight: 600;color: #000;font-size: 22px;margin:unset;text-align:center;">Defense Against Moisture and Chemicals</h3>
       <h1 class="title-bg">Picture Based Lesson to Train Farmers</h1>
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          <p>Moisture blocking is a way gloves can prevent your skin from drying out and from getting too wet and dehydrating farmer's hands. By keeping the moisture from the hands inside the gloves they will prevent the skin from cracking and becoming infected (Schaffner, 2013). As well when working in wet conditions your hands can shrivel and become dehydrated if they are constantly in contact with water.</p>
          <p>Pesticides can be absorbed by your skin and become harmful to the body, gloves provide an extra barrier to block them from entering in a farmer's body (Furlong, et al., 2015). Fertilizers such as nitrogen can also be caustic, and these are usually spread through broadcasting by hand. Mud can get under your nails and into cracked or cut skin and can infect a farmer's hands. Gloves will keep the mud out and keep hands clean. Both liquid pesticides and dry fertilizers can irritate skin if they come into contact with it (Kim, et al., 2013). Wearing the proper gloves, rubber ones in this case, can save their hands from becoming itchy (Keeble et al., 1996). Human skin can also absorb the pesticides which are harmful to your body, wearing gloves would prevent the pesticides from ever touching your skin.</p>
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      <h3 class="title-bg">Wearable</h3>
         <div class="cont-bg">
         <div class="cont-bg">
          <p>Comfortable gloves help farmer's work longer because their hands will not hurt from completing your task. Sizing is very important when finding comfortable gloves (Melco, 2016). Make sure gloves are the proper length and width, as not to restrict movement. There will be less pain from pulling weeds and they will be able to pull more weeds because they would not have to wait a long for the pain to subside between pulling each weed, because there will be no pain if wearing gloves (Food and Agriculture Organization, 2016). If farmer's find they are working hard and their hands start to sweat the gloves should be removed , dry your hands, and put on a new pair. Cloth gloves are more breathable then rubber ones, using them is another way to prevent hands from getting sweaty. The cloth gloves can also be softer and easier to clean, but are more restricting to movement due to their durability and tougher material. Since children will also be farming, smaller glove sizes can be found. Gloves are designed to fit a farmer's hand snugly, so children should not wear adult sized gloves when working. </p>
[[Image:9.16.jpg|thumb|centre|Picture Based Lesson to Train Farmer|Click on the image to access a higher resolution image as well as lessons adapted for different geographic regions.]]</p>
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<p><i>For the South Asian version (pictures only, text for you to insert), click this link for lesson 9.16:http://www.sakbooks.com/uploads/8/1/5/7/81574912/9.16_south_asian.pdf</i></p>
<p><i>For the East/South Asian version (pictures only, text for you to insert), click this link for lesson 9.16:http://www.sakbooks.com/uploads/8/1/5/7/81574912/9.16e.s.a.pdf</i></p>
<p><i>For the Sub-Saharan Africa/Caribbean version (pictures only, text for you to insert), click this link for lesson 9.16:http://www.sakbooks.com/uploads/8/1/5/7/81574912/9.16subsaharan_africa_carribean.pdf</i></p>
<p><i>For the Latin-America version (pictures only, text for you to insert), click this link for lesson 9.16:http://www.sakbooks.com/uploads/8/1/5/7/81574912/9.16latin_america.pdf</i></p>
<p><i>For North Africa And Middle East version (pictures only, text for you to insert), click this link for lesson Chapter 5. 8.11:http://www.sakbooks.com/uploads/8/1/5/7/81574912/8.11n._africa_middleeast.pdf</i></p> 
<p><i>Source: MN Raizada and L Smith (2016) A Picture Book of Best Practices for Subsistence Farmers. eBook, University of Guelph Sustainable Agriculture Kit (SAK) Project, June 2016, Guelph, Canada.</i></p>
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       <h3 class="title-bg">References </h3>
       <h3 class="title-bg">Constraints To Adoption</h3>
         <div class="cont-bg">
         <div class="cont-bg">
          <p>Gloves are very useful to farmers, but there can still be some drawbacks. Possible culturable taboos might vary from location to location. Gloves might seem feminine and not easily adopted by men in the community. Gloves act as a second, tougher skin, but they are not a farmer's skin and can slide around while working. This may feel odd and uncomfortable but farmers can get used to the new feeling over time. Gloves can come in many colours and thicknesses, which may make a farmer's hands look funny or larger. Human skin is very stretchy and flexible, while glove materials tend to be tougher than skin and will reduce movement, but not enough to hinder work. Rubber gloves can stretch well, but make hands sweat, while cloth gloves are breathable but reduce dexterity.</p>
<p>1. Das, T., Subramanian, R., Chakkaravarthi, A., Singh, V., Ali, S. Z., & Bordoloi, P. K. (2006). Energy conservation in domestic rice cooking. Journal of Food Engineering, 75(2), 156-166.
          <p>Farmers can find gloves to use and get started from local vendors (European Commission For The Control Of Foot-And-Mouth Disease, 2016). Once you have completed your work for the day you can clean them are reuse them, or dispose of them if they were ripped or torn (Kim, et al., 2013). You can get gloves made of rubber and like materials as well as ones made of durable cloths. The thin rubber gloves tend to be made for a single use only. A trick that the European Commission For The Control Foot-And-Mouth Disease mentions that you can wear two pairs of rubber gloves at the same time for extra protection (European Commission For The Control Of Foot-And-Mouth Disease, 2016).</p>
<p>2. Pokharel, S. (2004). Energy economics of cooking in households in nepal. Energy (Oxford), 29(4), 547-559.
    </div>
<p>3. Sinha, C. S., & Kandpal, T. C. (1991). Optimal mix of technologies in rural india: The cooking sector. International Journal of Energy Research, 15(2), 85-85
  </div>
<p>4. van Elsland, S.,L., van, d. H., Joshi, S., Doak, C. M., & Ponce, M. C. (2012). Pressure cooker ownership and food security in aurangabad, india. Public Health Nutrition, 15(5), 818-26.
 
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      <h3 class="title-bg">Helpful Links To Get Started </h3>
        <div class="cont-bg">
          <p>Here are websites to find more information about how to obtain gloves:</p>
          <p>[https://www.alibaba.com/ Alibaba]</p>
          <p>[https://www.indiamart.com/ Indiamart]</p>
          <p>[http://www.store.nzfarmsource.co.nz/ Store Nzfarmsource]</p>
          <p>[https://www.adenna.com Adenna]</p>
          <p>[https://www.farmcity.co.za/ Farmcity]</p>
          <p>[https://www.crazystore.co.za/ Crazystore]</p>
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      <h3 class="title-bg">Usefull Images</h3>
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                  <div class="fakeimg fakeimg-use">[[File:3.jpg]]</div>
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                  <div class="fakeimg fakeimg-use">[[File:4.jpg]]</div>
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                  <div class="fakeimg fakeimg-use">[[File:5.jpg]]</div>
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              <div class="column" style="max-width: 28%;">
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                  <div class="fakeimg fakeimg-use">[[File:6.jpg]]</div>
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  <div style="margin-top: 30px;">
      <h3 class="title-bg">References</h3>
        <div class="cont-bg">
          <p>Espasandín-Arias, M., & Goossens, A. (2014). Natural rubber gloves might not protect against skin penetration of methylisothiazolinone. Contact Dermatitis, 70(4), 249-251. doi:10.1111/cod.12221</p>
          <p>European Commission For The Control Of Foot-And-Mouth Disease. Suggested FMD PPE guidelines - Food and Agriculture, (2016)  
          Food and Agriculture Organization. Rural women in household production: Increasing contributions and persisting drudgery. (2016).
          </p>
          <p>Furlong, M., Tanner, C. M., Goldman, S. M., Bhudhikanok, G. S., Blair, A., Chade, A., . . . Kamel, F. (2015). Protective glove use and hygiene habits modify the associations of specific pesticides with Parkinson's disease. Environment International, 75, 144-150. doi:10.1016/j.envint.2014.11.002</p>
          <p>Keeble, V. B., Correll, L., & Ehrich, M. (1996). Effect of Laundering on Ability of Glove Fabrics to Decrease the Penetration of Organophosphate Insecticides Through in vitro Epidermal Systems. J. Appl. Toxicol. Journal of Applied Toxicology, 16(5), 401-406. doi:10.1002/(sici)1099-1263(199609)16:53.3.co;2-6</p>
          <p>Kim, J., Kim, J., Cha, E., Ko, Y., Kim, D., & Lee, W. (2013). Work-Related Risk Factors by Severity for Acute Pesticide Poisoning Among Male Farmers in South Korea. International Journal of Environmental Research and Public Health, 10(3), 1100-1112. doi:10.3390/ijerph10031100</p>
          <p>Melco, M. (2016). Gardening Gloves. Retrieved from [http://garden.lovetoknow.com/wiki/Gardening_Gloves Garden Lovetoknow]</p>
          <p>Schaffner, A. D. (2013). Minimizing Surgical Skin Incision Scars with a Latex Surgical Glove. Aesthetic Plastic Surgery, 37(2), 463-463. doi:10.1007/s00266-013-0071-y</p>
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Latest revision as of 18:56, 11 December 2023

8.16 - Pressure cooker to reduce cooking fuel


Gryphon Theriault-Loubier, University of Guelph, Canada

1104px-Pressurecooker.jpg

Source:https://en.wikipedia.org/wiki/File:Pressure_cooker.jpg

Suggested citation for this chapter.

Theriault-Loubier,G (2022) Pressure cooker to reduce cooking fuel. In Farmpedia, The Encyclopedia for Small Scale Farmers. Editor, M.N. Raizada, University of Guelph, Canada. http://www.farmpedia.org

Introduction

Pressure cookers are well known to many as a stove-top implement which decreases cooking time. They are essentially a sealed cooking pot that maintains a pressure of about 15 pounds per square inch (psi) internally. This pressure increases the boiling point of water, which increases the internal temperature of the pot. There is a pressure release valve to ensure safety. Pressure cookers require approximately 50% of the energy necessary to cook rice as compared to conventional stove-top cooking (Das, 2006). They also save approximately 50% in cooking time (Das, 2006; Sinha, 1991). In India, van Elsland (2011) found that owning a pressure cooker benefitted the most food-insecure families the greatest, as there tends to be a correlation between fuel availability, either for purchase or harvest, and food insecurity. It was also found that in the context of this study, 35% of families had to skip a meal due to fuel shortages.

Practicality and Food Safety

Globally, hundreds of millions of poor people live in high altitudes including in Central America, East Africa and South Asia. The USDA (2011) notes that at altitudes above 2,500 feet (762 meters) the atmosphere becomes much drier on average, such that uncovered food will evaporate water quickly and dry the meal out. Pressure cookers are excellent at retaining moisture in foods so long as the heat is reduced once pressure is reached (Pokharel, 2004). In terms of food safety, higher altitudes limit the ability of heated water in destroying pathogens (USDA, 2011). While water boils at around 100°C (212°F) at sea level, with every 500ft (152 meters) increase in elevation, water boils at approximately 1°F lower. At 5000ft (1524 meters), food will require approximately 25% more cooking time than sea level to compensate; a food thermometer is recommended by the USDA as the only reliable way to determine if food has reached a safe internal temperature (160°F or 71°C). Hence, increasing the ambient pressure of food through the use of a pressure cooker will have significant benefits at high altitudes.

High Altitude Benefits

Pokharel (2004) conducted research on a variety of cooking methods in the Banepa and Dhulikhel municipalities of Nepal. These municipalities are approximately 5,000 feet (1524 meters) above sea level and have an average household family size of 6.2, making them a good case study for the efficiency of pressure cookers at high altitude. At this altitude, a pressure cooker on a liquid propane stove was able to cook rice in 9.7 minutes, compared to 27.7 minutes using a Karahi (open top pan with curved sides) and traditional fuel wood stove. In a system efficiency test, pressure cookers were found to be more efficient than all other implements on every stove-type at this altitude (Pokharel, 2004). While no data could be found, it would be of great interest to determine the combined effectiveness of a high-efficiency stove with a pressure cooker particularly in a high-altitude environment.

Hence, in places where high altitude communities exist such as Ethiopia, Nepal and Bolivia, a pressure cooker can be considered an essential tool which will save time, fuel and labour while reducing deforestation. In Nepal, a savings of over 55% in energy required to cook food was found, most likely due to its high altitude in cooking (Shaligram, 2002).

A possible benefit of using a pressure cooker is the resulting acceptability of some foods that are nutritious and/or suitable for production, consumption and profitability, but which struggle due to cooking constraints. One example of this is bambara groundnut, an indigenous legume in Sub-Saharan Africa which has an exceptional nutritional profile while being drought tolerant. Prior to African colonization, bambara may have been as important to Africa as a protein source as soybeans are to China, and could once again become a mainstay of local diets; however one of the primary constraints is the size of the bean, which is quite large. Hence, bambara requires substantial cooking time, and would require substantially more cooking time at high altitudes.

Where to purchase

While models developed in the past were sometimes dangerous, advancements in technology have reduced risk considerably. A modern pressure cooker will be constructed of stainless steel (18/10 grade) and will have a robust safety valve, as well as secondary fail-safe mechanisms such as a latch to hold the lid in case of valve failure. Some pressure cookers currently on the market are made of aluminum; while these devices are substantially lighter and possibly more affordable, extra care should be taken to determine that these devices are safe since aluminum is fairly soft metal and could fail if not of a high quality construction.

In Africa, a household pressure cooker can be purchased for approximately $7-10 USD. A link is provided, but may be out of date by publication. Pokharel (2004) priced rice cookers in the Banepa region of Nepal at 300 rupees, which is approximately $3.50 USD.

Constraints to Development

Pressure cookers require more initial investment than a typical pan of similar size. The gasket or sealing ring on the lid requires special care, including cleaning and occasional lubrication, and will require replacement if visible wear or warping occurs. Some models do not require a gasket or sealing ring. Pokharel (2004) estimated the average life-time of a pressure cooker to be 5 years, with a 50 rupee maintenance cost over the course of the product life-cycle.

Pressure cookers accomplish much the same task as boiling, therefore foods that are meant to be baked or fried will be unsuitable. Certain foods are not well suited to pressure cooking. Typically these foods froth in excess and block the steam vent. Oatmeal is an example of a food that has this trait. To compensate for this, many cookers suggest filling the pot only 1/3 full when using foods that tend to froth. For other foods, a pressure cooker should not be filled beyond 50% capacity to allow for adequate room for food expansion and pressure buildup. Some manufacturers suggest using a teaspoon of oil in the cooking water to keep the frothing down, however users are encouraged to follow manufacturer directions.

Cooking with a pressure cooker may require overcoming fear concerning perceived hazards. It may also require some learning, especially at the beginning, as many foods will become overcooked quickly. Once started, there is no way to check the consistency of food once cooking has begun without first allowing pressure to escape, which essentially stops the cooking process. Usually a model will include instructions, but the foods listed might not be local foods or may not be in the local language, so instructional use may be needed.

Picture Based Lesson to Train Farmers

Click on the image to access a higher resolution image as well as lessons adapted for different geographic regions.

For the South Asian version (pictures only, text for you to insert), click this link for lesson 9.16:http://www.sakbooks.com/uploads/8/1/5/7/81574912/9.16_south_asian.pdf

For the East/South Asian version (pictures only, text for you to insert), click this link for lesson 9.16:http://www.sakbooks.com/uploads/8/1/5/7/81574912/9.16e.s.a.pdf

For the Sub-Saharan Africa/Caribbean version (pictures only, text for you to insert), click this link for lesson 9.16:http://www.sakbooks.com/uploads/8/1/5/7/81574912/9.16subsaharan_africa_carribean.pdf

For the Latin-America version (pictures only, text for you to insert), click this link for lesson 9.16:http://www.sakbooks.com/uploads/8/1/5/7/81574912/9.16latin_america.pdf

For North Africa And Middle East version (pictures only, text for you to insert), click this link for lesson Chapter 5. 8.11:http://www.sakbooks.com/uploads/8/1/5/7/81574912/8.11n._africa_middleeast.pdf

Source: MN Raizada and L Smith (2016) A Picture Book of Best Practices for Subsistence Farmers. eBook, University of Guelph Sustainable Agriculture Kit (SAK) Project, June 2016, Guelph, Canada.

References

1. Das, T., Subramanian, R., Chakkaravarthi, A., Singh, V., Ali, S. Z., & Bordoloi, P. K. (2006). Energy conservation in domestic rice cooking. Journal of Food Engineering, 75(2), 156-166.

2. Pokharel, S. (2004). Energy economics of cooking in households in nepal. Energy (Oxford), 29(4), 547-559.

3. Sinha, C. S., & Kandpal, T. C. (1991). Optimal mix of technologies in rural india: The cooking sector. International Journal of Energy Research, 15(2), 85-85

4. van Elsland, S.,L., van, d. H., Joshi, S., Doak, C. M., & Ponce, M. C. (2012). Pressure cooker ownership and food security in aurangabad, india. Public Health Nutrition, 15(5), 818-26.

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