Industrial Institutional Food Non-Food
Khaolam is sold to passing motorists along with other products such as coconut sugar lumps, pickled garlic and tropical fruits. | The sticky rice, blackbean and coconut milk mixture is placed inside the bamboo section. The top end of the bamboo is then sealed with bamboo leaves |
Profile of Khaolam Industry
Khaolam is a popular dessert made
out of glutinous, or sticky, rice that
is baked in a bamboo stem. It is
very popular amongst Thais,
khaolam can be purchased almost
anywhere. When prepared properly,
the cooked sticky rice which has
been extracted from the bamboo
stem often is wrapped in the membrane
which lines the inside of the
bamboo stem.
The Khaolam in the northern provinces is similar to that produced in this case study, which was conducted in the Bangkhonti Nok district in the Samut Songkrom province (approx. 70 km south of Bangkok). The only difference is that in the north, producers tend to fill up more of the stem. The cooked khaolam is then cut into smaller sections and sold separately. It could be said that the northern khaolam makers are more efficient in their use of bamboo.
Recently, it has been announced by some business entrepreneurs that khaolam will soon be exported to other countries.
The charcoal stove is an important part of the khaolam industry because of the large amount of heat needed to cook the sticky rice inside the bamboo stem.
Scale of Industry
Household/cottage industry with 5
laborers
Fuel Type
Charcoal
Size of Stove
(660 × 117 × 70) cm
Stove Makers
Users
Stove Materials
Cost/stove: approx. Bt. 4,000
Stove Utensils
Bamboo poles cut into one-foot sections
using a motorized circular saw
Kitchen utensils
Stove/Industry capacity
Cooked khaolam has a shelf life of
two days. One stove can cook a
maximum of 200 pieces of khaolam.
Sales by the case totals approximately
100 or more pieces per day.
lif there is a celebration, it is possible
to produce 300 or more pieces.
Fuel Consumption
Approx. 1.5 sacks charcoal/day
Financial Calculation
Expenditures | |||
Glutinous rice: 8 kg | = Bt. | 150 | |
Coconut: 6 kg | = Bt. | 29–30 | |
Refined sugar: 5 kg | = Bt. | 65 | |
Salt: 600 gr | = Bt. | 3–4 | |
Black beans: 0.5 kg | = Bt. | 10–15 | |
Charcoal, Bambo, etc | = Bt. | 300 | |
Labor | = Bt. | 400 | |
TOTAL COSTS | = Bt. | 1,000 | |
Income | |||
Income/day (average) | = Bt. | 1,600 | |
Profit/day | = Bt. | 600 | |
Exchange rate: US $ 1=Bt.38 |
Stove Operation
The glutinous rice is soaked in water
and placed in a basin allowing it to
absorb water for about 24 hours. If
the quality of the glutinous rice is
good, the soaking time may be less
than 24 hours. After the soaking process,
the glutinous rice is mixed with
the black beans which have been
boiled, as well as the coconut milk.
This mixture is then placed into one
open end of the pre-cut bamboo sections.
Banana leaves are used to
cover the opening of the bamboo
stem and this is now ready for cooking.
The bamboo sections are allowed
to lean against the metal pipe,
suspended above the stove. Since
the metal pipe is located at the center
of the stove, khaolam can be cooked on either side of the stove.
The poles are cut into 1-foot sections. The bamboo inter-node is kept at the middle of the 1-foot section. A motoized circular saw is used to cut the large number of bamboo sections. Sections are then sorted according to size
Charcoal is loaded into the stove. Sometimes, the charcoal is fired separately and when this has started to burn, the embers are transferred into the khaolam stove. Other times, an electric fan is used to speed up the lighting of the charcoal pieces.
If the stove is not very hot, cooking of the khaolam can take as much as two hours; if the stove is hot, cooking can be done in a little over half an hour. One indicator to determine whether the sticky rice is cooked is by observing the coconut milk which oozes out of the banana leaf stopped end. If the milky substance has dried and appears burnt, the khaolam is already cooked.
Ergonomics
No heavy lifting nor bending are required
during the process
Stove Maintenance
Cleaning of the stove simply requires
sweeping away ash and sprinkling
sugar on the stove every day.
Stove Durability
4–5 years
Flow Chart of Stove Operation
Industrial Institutional Food Non-Food
Stove for making cooking Platu showing part of the chimney, fuel loading chute, and ash bin
Profile of Boiled Mackerel Industry
Samut Songkram province is on the
coast about 60 kilometers south of
Bangkok. The province is home to
several fishing villages, fish sauce
factories and processors of other
seafood products. Steamed and
salted short-bodied mackerel, locally
known as “platu” is very popular
among Thais and can be purchased
at any market in Thailand. Steaming
freshly caught fish is one way of
prolonging its shelf-life without refrigeration.
Scale of Industry
Household/cottage industry with 5 laborers
Fuel Type
Waste wood. Fuel wood is delivered
by a 10-wheel truck; a full load costs
about Bt. 7,000.
Size of Stove
97 cm (high) × 82 cm (wide)
Stove Makers
Local mason
Stove Materials
Body:
Grate:
Chimney:
Cost/stove: Bt. 6,000 – Bt. 7,000
Stove Utensils
Stove/Industry capacity
Each box of fish weighing 20 kg can
yield approximately 80 trays of fish.
A total of 3 boxes can be steamed
each day.
Fuel Consumption
Average fuel usage/day is approx.
3.5 sacks of fuel wood/stove
Financial Calculation
Average selling price per tray is Bt.
15. After deducting cost of production,
the profit is about Bt. 300– Bt.
350/box. A total of three boxes can
be steamed each day, providing an
income of Bt. 900 – Bt. 1,050/day.
However, when there is a lot of fish
and the price of fish is low, they can
steam four to five boxes of fish. The
selling price, however, does not vary
much. Other sources of income are
from the sale of by-products, such
as fish offal used by factories producing
fish sauce.
Bamboo trays are used for making salted Platu. Two or three fish fit into these trays. The trays are then loading into a wire frame that goes into the cooking vats. Up to 50 trays can be loaded onto these wire frames
Stove Operation
Before loading fresh fish on to the
bamboo trays, the fish ar dipped in
hot water for cleaning. Bamboo
steaming trays can be reused many
times. After the fish have been
washed with salted water, they are
sorted according to size. Same
sized fish are placed on the bamboo
trays. If the fish are big, two fish are
loaded on each tray; if they are small,
three can fit on one tray. After the
fish have been placed on the bamboo
trays, the trays are arranged inside
a wire frame container. Each
cooking batch can accommodate
about 50 bamboo trays.
The cooking vat which is sitting inside the stove is filled with water up to 75% sull (approx. 100 – 120 It of water). One bag of salt (30 kg) is added to the water. Fuel wood is fired and the chimney draws the fire into the stove. The fire is maintained until the solution is boiling. Once the solution is boiling, the wire frame with bamboo trays is lowered into the pot and a lid is placed over the pot. Water and salt (2 kg) are added to maintain the salinity level of the cooking solution when other batches are added. Cooking time varies from 6 – 7 minutes per batch for small fish to 15 – 20 minutes for large fish.
When the solution has been brought to a boil, the fire is reduced and the solution is allowed to simmer. No more fuel is added for the last batch of the day. The pot with the solution is not removed from the stove after the day's work is done. The same cooking solution can be used for about seven days. After the seventh day, the cooking solution is replaced.
Ergonomics
No heavy lifting nor bending are required
during the process.
Stove Maintenance
The stove is wiped with a damp cloth
after each use. Care is taken not to
spill water on to the hot stove. Ash
is removed every day.
Stainless steel vats (inverted in this photo) are used for cooking Platu.
Stove Durability
The stove is assumed will be last for
8 years.
Flow Chart of Stove Operation
Industrial Institutional Food Non-Food
This stove can accomodate three woks. This photo shows two opening one with and the other without a wok. | |
Coconut fronds (leaves and midribs), husks, and shells are used as fuel for this stove. |
Profile of Cococut Sugar Cake
Industry
Coconut sugar cakes have a distinct
flavor which distinguishes them from
other types of sugar cakes. A similar
product comes from the toddy
palm which is a separate species and
distinct from the coconut palm.
In order collect coconut juice (not the liquid endosperm which comes from the inside of the coconut or coconut milk which is the milky-white liquid obtained from squeezing grated coconut meat), the blossom end of an unfurled coconut flower bunch (inflorescence) is cut with a sharp knife. Coconut water is collected in sections of bamboo stem which are tied onto the end of the coconut flower bunch. A juice collector will have to regularly trim the end of the coconut flower bunch to stimulate juice flow. In some cases, it may be done on a daily basis. One coconut tree may have more than one flower bunch in which juice is collected. The collected coconut juice is used as raw material for the coconut sugar cake industry which is common in coastal Thailand.
Scale of Industry
Backyard scale industry with 2 full time
laborers
Fuel Type
Coconut fronds (leaves and midribs),
husk and shell
Size of Stove
(290 × 90 × 55) cm
Stove Makers
Brick mason
Stove Materials
Body :
Grate :
Chimney :
Cost/stove : Bt. 30,000
After the coconut juice has thickened, it is removed from the fire and allowed to sit on a used tire. The syrupy substance is stirred to evaporate more water using the residual heat in the syrup | Bamboo baskets are placed over the wok to prevent the froth from spilling over. Beside the stove are cans called “peep”. This can is a unit of measurement used by the Thais and can contain about 20 litres. |
Stove Utensils
Cast iron woks (90 – 100 cm diameter):
4 pcs
Stove/Industry capacity
One day: 4 woks of coconut juice at
the rate of 1.5 hours/wok produces:
1 large can, or “peep”, of fresh coconut
juice
Fuel Consumption
One “peep” of coconut sugar juice
requires approx. 180 coconut fronds
Financial Calculation
Expenditures | |
Fuel | = Bt. 150 |
Others | = Bt. 50 |
TOTAL COSTS | = Bt. 200 |
Income | |
Sugar lumps (30 kg @ Bt. 16/kg) | = Bt. 480 |
Profit/day | = Bt. 280 |
Exchange rate : US $ 1 = Bt. 38 |
The income is divided by two persons, each receiving 140 baht. This is approximately equal to the minimum wage earn by laborers in this area.
Stove Operation
The wok is placed on the stove. The
stove can accommodate three woks
at one time. The woks are filled with
freshly collected coconut juice at a
rate of 1.5 tang (about 25 – 30 liters)
in each wok and the fire is started.
Coconut fronds (leaves and midribs),
husk and shells are used as fuel for
this process.
When the liquid starts to boil, a basket which is open at both ends is placed over the wok. This basket prevents the froth from boiling over and spilling into the fire. The fire is maintained and the liquid is stirred constantly until it thickens and becomes viscous. The wok is taken off the fire and placed over a used tire. The tire prevents the thickening and cooling viscous liquid from tipping over while the liquid which still has a lot of residual heat continues to lose moisture.
Before the liquid hardens, this is transferred into bowls which have been lined with plastic film or cellophane. The sugar cakes are then allowed to cool and harden in the bowls. When the cakes have hardened, these are removed from the bowls. Each cake weighs about one kilogram.
When the fuel is ingnited, the chimney draws smoke away from the fire and draws in air to fuel the fire. The chimney is very important for this industry, as it enables the fire to enter further into the stove. Without the chimney, the fire would be able to heat up only the wok nearest it. With the chimney, enough heat is able to reach the farthest wok. The other two woks are moved closer to the fire as the first (nearest to the fire) is done.
Ergonomic
Heavy lifting is required to take off
the wok from the fire. Continuous stirring
of the liquid until it thickens is
also heavy work.
Stove Maintenance
As the stove uses large amounts of
fuel, ash needs to be removed every
day. Care must be given not to allow water to spill on the stove while it is
hot. If this happens, a new stove
may need to be built.
Before the syrup hardens, it is transferred into bowls, which have been lined with cellophane to prevent the sugar lumps from sticking to the sides. Each lump weights about 1 kilogram. |
Flow Chart of Stove Operation
Stove Durability
The stove is at least 25 years old.
Industrial Institutional Food Non-Food
This is the stove used for scalding slaughtered pigs. There are two woks opposite each other, which have been built-in to the stove
Profile of Pig Slaughter House
This pig slaughter house is in the
Amphur Muang (central district) of
Nakhon Pathom province.
Scale of Industry
Backyard industry with 5 laborers
Fuel Type
Rubber wood and eucalyptus. Other
wood waste can also be used.
Fuel wood is purchased by the truckload.
One 10-wheel truck load of fuel
costs Bt. 4,000.
Size of Stove
(423 × 156 × 61) cm
Stove Makers
Local mason
Stove Materials
Cost/stove: Bt. 30,000
Stove Utensils
Wok: 2 pc, built-in
Stove/Industry capacity
Number of carcasses processed/day
= 30 – 40 carcasses
Fuel Consumption
Each wok uses about three sacks of
fuel wood.
Financial Calculation
Pigs purchased at | = Bt. 40/kg |
Meat sold at | = Bt. 70/kg |
No. of carcasses processed/day: 30 – 40 | |
Weight of each carcass: 90 – 120 kg | |
Exchange rate: US $ 1 = Bt. 38 |
Stove Operation
After slaughtering the pig and evisceration,
the whole pig carcass is
lowered into the wok which has been
filled with water that has been
brought to just below boiling. Dipping
in the hot water takes only about
2 – 3 minutes. The carcass is then
removed from the wok and the hair is
removed by scraping. The dipping in
hot water allows the process of hair
removal much easier. Then, the carcass
is washed with clean water before
it is butchered to be sold.
Ergonomic
Lifting of the heavy carcasses is required.
Stove Maintenance
Daily sweeping of the stove to remove
dirt and ash. Furthermore, a
damp piece of cloth is used to wipe
down the stove. Around the wok, the
concrete may break off and must
then be repaired.
Stove Durability
The stove is more than 10 years old.
A holding pen for pig to be slaughtered | Pigs being eviscerated |
Flow Chart of Stove Operation
Industrial IInstitutional Food Non-Food
Candle making machine
Profile of Candle Making Industry
Due to the country-wide power shortage,
candles are in great demand
throughout Myanmar. For that reason,
small-scale candle making industries
are becoming more and
more popular in every part of the
country. The process of making
candles is not sophisticated and it
doesn't need hi-tech machinery. The
raw materials for the candles are wax
and thread which are imported from
China. The process of making
candles starts with melting wax. The
melted wax is then taken to the
candle machine by a metal scoop and poured into the mold that has a
thread inside. After pouring, the
melted wax needs to cool down to
become solid wax. The solid wax
is then taken out from the hold by
pressing the foot pedal under the
machine which cuts and releases
the thread.
The process of candle making cannot be done without use of the wood stove. The wax must be melted, so the stove is essential for the entire process.
Scale of Industry
Cottage industry with 6 laborers.
Fuel Type
Iron wood
Size of Stove
Shape of the stove is cylindrical.
Diameter: 50.08 cm; 45.72 cm high
Stove Makers
Users
Stove materials
Stove Utensils
Cylindrical tub (55.8 cm diameter;
30.48 cm high)
The tub sits on the pot rest
Stove/Industry capacity
Single process: melts 64 kg of raw
wax. The first tub will take one hour
for the wax to melt completely. There
are three types of candle molds:
Large mold: one scoop produces 10 large candles (3 cm diameter × 15 cm high; weight: 0.09 kg)
Medium mold: one scoop produces 32 medium candles (1 cm diameter × 13 cm high; weight: 0.0252 kg)
Small mole: one scoop produces 50 small candles (0.5 cm diameter × 13 cm high; weight: 0.004 kg)
The tub is continuously filled and refilled
throughout the day.
The production each day is: 370
packets of large candles (5 candles/packet), 830 packets of medium
candles (8 candles/packet) and
1,250 packets of small candles (32
candles/packet).
Fuel Consumption
990 kg of iron wood/day
Typical stove used in candle industry
Financial Calculation
Expenditures | |
Wax: 480 kg | = Kyats 80,100 |
Thread | = Kyats 4,800 |
6 laborer fees | = Kyats 1,500 |
Fuel | = Kyats 990 |
TOTAL COSTS | = Kyats 87.390 |
Income | |
Large size candles (370 packets) | = Kyats 31,450 |
Medium size candle (830 packets) | = Kyats 33,200 |
Small size candles (1.250 packets) | = Kyats 32,400 |
TOTAL INCOME | = Kyats 97,150 |
Profit/day | = Kyats 9,760 |
Exchange rate: US $ 1 = Kyats 330 |
Stove Operation
To be able to pour the raw wax into
the candle making mold, the wax
must first be melted by heating it in
the tub. Eucalyptus wood pieces are
used to fire the stove. When the
flame is ready, the tub is placed on
the stove and 64 kg of wax is added
into the tub. When all of the wax is completely melted, it is ready to be
taken to the candle making machine.
The tub is continually heated from
8:00 a.m. until 5:00 p.m. Fuel is
added as needed.
Flow Chart of Stove Operation
Ergonomics
The person who is taking care of the
stove and the wax scoop may be
exposed to heat quite often and will
have to lift 64 kg of wax at the beginning
of the day. However, during the
rest of the day, he just needs to refill
smaller amounts of wax into the
heated tub. When that person carries
the metal scoop which contains
hot melted wax to the mold, he must
hold the scoop carefully so that the
wax will not spill and cause serious
injury.
Stove Maintenance
Daily maintenance of the stove is
needed. The ashes from the stove
must be removed daily.
Stove Durability
Approx. 5 years
Industrial Institutional Food Non-Food
Wok and stove used in Plum jam industry
Profile of Plum jam Industry
Plum jam is a very popular traditional
snack in Myanmar. Though it is not
very nutritious, Myanmar people like
it very much. In every snack shop,
betel nut shop and canteen, you can
find plum jam of at least four or five
different brands. The raw ingredients
for plum jam are plums, jaggery (palm
sugar) and sugar cane molasses.
They are available everywhere in
Myanmar, so the plum jam industries
are widely spread throughout the
country.
The process of making plum jam is not very difficult. First, wash the plums through several rinsings. Add a specified amount of jaggery and sugar cane molasses into the wok and stir it continuously until the two substances are thoroughly mixed, then add the plums. After adding the plum, remove the wok from the stove and keep it as is overnight. The next morning, add the rest of the ingredients into the wok and then the plum jam is ready for packaging. The stove is essential in the making of plum jam.
Scale of Industry
Cottage industry with 12 laborers.
Fuel Type
Charcoal and rice husk briquette
Size of Stove
Shape of the stove is cylindrical. Two
kinds of stove are used - a traditional
one and an improved briquette stove.
Radius: 50.08 cm
Height: 45.72 cm
The size of the improved briquette stove is almost the same as the traditional one, but the designs of the combustion chamber and grate are different.
Stove Makers
Blacksmith (locally available)
Stove Materials
There is no such pot rest in the improved briquette stove design.
Stove Utensils
Stove/Industry capacity
Single use: 24 kg plums, 10.4 kg
jaggery, 10.4 kg sugarcane molasses,
1.6 kg salt, 0.5 mixed spices,
in each wok.
Each day: 15 woks, producing 727.2 kg. plum jam every day.
Fuel Consumption
3 gunny bags of charcoal
28 briquettes (size of briquette:
height 6 cm × diameter 12 cm;
weight: 0.75 kg)
Financial Calculation
Expenditures | |
Plum: 360 kg | = Kyats 18,000 |
Jaggery (palm sugar): 156 kg | = Kyats 8,775 |
Sugarcane Molasses: 156 kg | = Kyats 8,775 |
Salt: 24 kg | = Kyats 900 |
Mixes spices: 7.2 kg | = Kyats 1,350 |
Charcoal: 3 gunny bags | = Kyats 2,100 |
Briquette: 28 pieces | = Kyats 266 |
Chili powder: 24 kg | = Kyats 7,500 |
12 laborer fees | = Kyats 6,000 |
TOTAL COSTS | = Kyats 53,666 |
Income | |
12 gunny bags of plum jam packet | = Kyats 68,400 |
Profit/day | = Kyats 14,734 |
Exchange rate: US $ 1 = Kyats 330 |
Stove Operation
Before cooking, the plums must be
washed with water two or three times
and then placed on a big bamboo tray
to be rinsed with water. For ignition,
first place a certain amount of charcoal
on the metal grate inside the
stove, then ignite the bamboo stick
and place it inside the combustion
chamber. When the flame starts,
place the work on the pot rest and
then pour the jaggery and molasses
into the wok. Soon all the jaggery and molasses will melt and must be
stirred with a wooden ladle until the
two substances are thoroughly
mixed. This process will take one
hour. When the substances are thoroughly
mixed, take the wok off the
stove and add the plum (24 kg). All
the steps up to this point involve the
stove, and the same process is repeated
over again and again.
Stirring with wooden ladle
The following steps do not require the stove: After adding the plum, the stirring must be resumed until everything is mixed and the solution has cooled. Cover the wok and keep everything as is over night. Next morning, add the rest of the ingredients (e.g. salt 1.6 kg, chili powder 1.6 kg, mixed spices 0.48 kg).
Ergonomics
The process of making plum jam is
technically easy, but it is not physically
light. While the plum jam is
cooking, the person who is stirring
is exposed to heat and smoke emission
from the wood burning stove the
entire time. When the cooking is
done, the responsible person must
remove the heavy wok from the stove.
Stove Maintenance
Ashes must be removed from the
stove daily
Stove Durability
Approx. 5–8 years
Flow Chart of Stove Operation
Industrial Institutional Food Non-Food
Profile of Tamarind Juice
Industry
As Myanmar is a tropical country,
tamarind trees grow in every part of
the country. The tamarind fruit is an
essential ingredient for many traditional
Myanmar dishes. In addition
to this, the people also make juice
from tamarind fruit and drink one glass
of tamarind juice before going to bed
because it is one of the best indigenous
medicines that helps to
smooth the digestive track and aid
stomach functions. Most people do
not want to bother making the juice
themselves, so they just buy the
ready-made bottled juice.
The industries which produce tamarind juice can be found in Yangon, as well as in the center of Myanmar (Mandalay, Sagaing, and Magway provinces) where the vast majority of tamarind trees grow.
The process of making tamarind juice is very simple. the first step is to put the raw tamarind and solid jaggery (palm sugar) into two separate pots, add 10 liters of water to each pot and store them overnight. Early the next morning, stir both pots with a long wooden ladle until the raw tamarind and jaggery are completely dissolved in the water. Then, the fluid jaggery must be strained through a fine cloth sieve and poured into a larger aluminum pot (82 cm × 32 cm), then it is ready for cooking. The jaggery fluid must be cooked until it boils, at which point the raw tamarind juice is added. The raw tamarind must be strained before it is added to the boiling jaggery fluid. The mixture of the two fluids must be stirred continuously until the mixture boils and becomes thick. When it is done, the pot must be removed from the stove and allowed to cool down for a few hours. When it is cooled, the tamarind juice is ready to be bottled.
Scale of Industry
Cottage Industry with 4 laborers.
Fuel Type
Iron wood
Size of Stove
Improved three stones stove made
with 6 bricks
Stove Makers
Users
Stove Materials
Stove Utensils
Stove/Industry capacity
Capacity per pot: 8 kg tamarind; 40
kg jaggery; 1,25 kg salt
Production per day is 2 pots (216 liters
of juice) because the juice must
be bottled manually, a process which
is time consuming.
Fuel Consumption
32 kg iron wood/day
Financial Calculation
Expenditures | |
Tamarind: 16 kg | = Kyats 1,300 |
Jaggery (palm sugar): 80 kg | = Kyats 1,000 |
Salt: 1 kg | = Kyats 45 |
Fuel wood: 32 kg | = Kyats 220 |
4 laborer fees | = Kyats 800 |
TOTAL COSTS | = Kyats 3,365 |
Income | |
Daily sales: 216 bottles @ 1 liter | = Kyats 27,000 |
Profit/day | = Kyats 23,635 |
Exchange rate: US $ 1 = Kyats 330 |
Stove Operation
Before placing the aluminum pot on
the stove, the fire is ignited by using
a bamboo stick which has been
soaked in a petrol. when the flame
has ignited, place the aluminum pot
on the stove and pour jaggery fluid
into the pot. when the jaggery fluid
starts boiling, the raw tamarind is
added. The stirring process must
continue. when the fluids are thoroughly
mixed and are boiling, stop
stirring and remove the pot from the
stove. The whole process concerning
the stove will take two hours and
produce 108 liters for tamarind juice
each time.
Ergonomic
The person tending the stove will be
exposed to heat during the cooking.
Lifting the heavy pot is also necessary
every day. The smoke emission
in the factory is rather high and
ventilation is poor.
Stove Maintenance
No special maintenance, however the
ashes must be removed at the end
of each day.
Stove Durability
Approx. 3–5 years
Flow Chart of Stove Operation
Industrial Institutional Food Non-Food
The two pothole stove at tea shop of Yangoon University |
Profile
The teashop business is one of the
most popular businesses in
Myanmar. It is a favorite business to
undertake with limited capital. At
least one teashop can easily be
found in almost every part of
Myanmar, even in very tiny hamlets.
The business hours for all teashops are flexible, but most of them usually start at around 4 am, by preparing hot water, brewing tea and frying snacks. They use a two pot-hole iron stove to boil water and tea. First, they ignite both potholes and put on one kettle on each pothole. When the water starts to boil, they add dried tea leaves into one kettle and brew it for about 20 minutes. The other kettle is only for the hot water. As the brewed tea is consumed, hot water and more tea leaves are added to the tea kettle. The process of boiling hot water and brewing tea is continuous until 5 or 5:30 pm.
Snacks are made by mixing wheat flour with eggs, water and salt. When the mixture is ready, they start the fire in a mild steel sheet stove. 1.6 kg of oil is poured into a frying pan and heated for frying the snacks. The process of preparing and frying snacks also starts around 4 am and finishes around 10 am, at which time the amount of snacks made is sufficient to last until the shop closes.
Scale of Industry
Small industry with 4 laborers.
Fuel Type
Charcoal, iron wood
Size of Stove
For boiling: square with two pot-holes
(boiling water, brewing tea):
Radius: 30.08 cm
Height: 42.75 cm
For frying: cylindrical (frying snacks):
Diameter: 50.08 cm
Height: 45.72 cm
Design and construction materials
approximately the same as for the
stove from the candle factory.
Stove Makers
Blacksmith (locally available)
Stove materials
Tea shop utensils
Stove Utensils
Stove/Industry capacity
Stove for hot water and tea: 5 liter
water
Stove for frying snacks: 3.2 kg oil,
12.8 kg wheat flour
Fuel Consumption
12.8 kg charcoal + 16 kg iron wood/day
Financial Calculation
Expenditures | |||
Dried tea leaves: 2.25 kg | = Kyats | 900 | |
Coffee powder: 0.5 kg | = Kyats | 1,000 | |
Sugar: 1.6 kg | = Kyats | 150 | |
Condensed milk: 10 cans | = Kyats | 1,480 | |
Evaporated milk: 2 cans | = Kyats | 340 | |
Palm oil: 3.2 kg | = Kyats | 1,200 | |
Wheat flour: 12.8 kg | = Kyats | 1,633 | |
Labor: 3 persons | = Kyats | 480 | |
TOTAL COSTS | = Kyats | 7,183 | |
Income | |||
Daily sales | = Kyats | 14,000 | |
Profit/day | = Kyats | 6,817 | |
Exchange rate: US $ 1 = Kyats 330 |
Flow Chart of Stove Operation
Stove Operation
• Stove for hot water and tea :
Fill both kettles with 5 liters of water
and add charcoal in the first and
second fireboxes. Ignition is initiated
with eucalyptus wood pieces.
When the stove is ready, place the
kettles on the stove. One kettle is
only for hot water and the other is
for brewing tea.
• Stove for frying snacks :
Soak the fire wood with gasoline and
ignite it with the lighter. Pour 1.6
kg of oil into the frying pan and heat.
When the oil is hot enough, add the
wheat flour mixture into the oil and
fry it until it is crispy. Each day,
3.2 kg of oil and 12.8 kg of wheat
flour are consumed.
Ergonomics
The two people taking care of making
the tea and frying snacks are
exposed to heat. Heavy lifting is
involved for the tea maker because
that person has to lift the tea kettle
quite often to pour the tea.
Stove Maintenance
Daily maintenance, e.g. cleaning
ashes from the firebox, wiping the
spill of hot water and tea on the
stove, is required.
Stove Durability
Approx. 5–8 years
Industrial Institutional Food Non-Food
Stove used in beaten rice industry (in operation) |
Profile of Beaten Rice Industry
The beaten rice industry is mostly
found in the Terai region, as well as
in and around the Kathmandu Valley
in Nepal. As the name implies, it is
prepared from rice. First of all, paddy
is soaked in water for about 1–1.5
days, then roasted for about five minutes.
It is then fed to a simple power
driven machine which removes the
husk and squeezes the roasted
paddy to obtain the final product. This
takes another five minutes.
Scale of Industry
Cottage industry with 2–5 laborers.
Space required is about 2,000 sq.ft.
Fuel Type
Rice husk
Size of Stove
(170 × 170 × 85) cm
Stove Makers
Users
Stove Materials
Body:
Chimney:
Accessories:
Stove Utensils
Stove/Industry capacity
Paddy consumption/hour : 50 kg
Beaten rice production/hour : 35 kg
Working hours/day : 8 hours
Fuel Consumption
480 kg rice husk/day
Financial Calculation
Expenditures | |||
Paddy: 400 kg @ Rs. 15/kg | = Rs. | 6.000 | |
Rice husk : 480 kg @ Rs.2/kg | = Rs. | 960 | |
Labor: 5 persons @ Rs. 120 | = Rs. | 600 | |
Rent/Power/Depreciation/Misc. | = Rs. | 350 | |
TOTAL COST | = Rs. | 7.910 | |
Income | |||
Beaten rice: 280 kg @ Rs. 30/kg | = Rs. | 8.400 | |
Profit/day | = Rs. | 490 | |
Exchange rate: US $ 1 = Rs. 67 |
Accessories used in beaten rice industry
Stove Operation
The vertical steel rod present inside
the combustion chamber is heated
by burning straw. When it is sufficiently
heated, rice husk has to be
sprinkled over it continuously. As
soon as the rice husk comes in contact
with the heated rod, it burns.
Previously soaked paddy is roasted
in all the works by means of hanging
stirrers made of cast iron which are
mounted over the iron bars supported
by the wooden frame. The roasted
paddy is ready to be squeezed to
obtain the final product, i.e., beaten
rice. When the fire is to be extinguished,
the process of sprinkling rice
husk over the heated rod is stopped
and the rod slowly cools down.
Ergonomics
No heavy lifting nor bending are required
during the processing.
Stove Maintenance
Dirts and ashes should be removed
regularly.
Stove Durability
Approx. 5 years
Flow Chart of Stove Operation
Industrial Institutional Food Non-Food
Typical of stove used in mustard oil industry
Profile of Mustard Oil Industry
Mustard oil industries are found almost
everywhere in Nepal. Mustard
seeds are first crushed in a power driven
crusher, the crushed seeds are
then roasted and finally squeezed by
means of an oil press to obtain mustard
oil. The residual mass finds wide
application in preparation of animal
food. Stoves are used at the stage
of roasting the crushed mustard
seeds.
Scale of Industry
Cottage industry with 6 laborers.
Space required is about 1,800 sq.ft.
Fuel Type
Fire wood
Size of Stove
(125 × 135 × 95) cm
Stove Makers
Users/trained personnel
Stove materials
Body:
Chimney:
Stove Utensils
Stove/Industry capacity
Number of processings/day: 32
Mustard seeds/processing: 25 kg
Fire wood consumption/processing:
2 kg
Mustard oil production/processing:
8 lt
Residual mass production/processing:
16 kg
Fuel Consumption
2 kg fire wood/processing
Financial Calculation
Expenditures | |
Mustard seeds: 800 kg | = Rs. 28,000 |
Fuel wood: 60 kg | = Rs. 300 |
Labor: 6 persons | = Rs. 900 |
Rent/Power/Depreciation/Misc | = Rs. 800 |
TOTAL COSTS | = Rs. 30,000 |
Income | |
Mustard oil: 256 lt | = Rs. 26,880 |
Residual mass: 512 kg @ Rs. 8/kg | = Rs. 4,096 |
TOTAL INCOME | = Rs. 30,976 |
Profit/day | = Rs. 976 |
Exchange rate: US $ 1 = Rs. 67 |
Stove Operation
The stove is fired using rice husk/straw along with fire wood. When
the flat metal sheet, which is permanently
fixed within the stove body, is
sufficiently heated, crushed mustard
seeds are roasted on the sheet by
means of a wooden ladle. The flat
metal sheet is used for roasting.
Within a few minutes, the roasted
mass is ready to be squeezed to
obtain mustard oil. Squeezing can
be done either by manual oil pressor by power driven automatic machine.
At the end of the day, the fire is extinguished
and the partly burnt fire
wood is stored for further use.
Stove used in mustard-oil industry (in operation)
Ergonomics
The operator is exposed to the heat
during cooking; heavy lifting or pressing
are required.
Stove Maintenance
Repairs for cracks and external damages
Cleaning of ash
Cleaning of chimney
Stove Durability
10–12 years
Flow Chart of Stove Operation
Industrial Institutional Food Non-Food
A typical of stove used in roadside hotel/restaurants
Profile
Roadside hotel/restaurants are too
common in major highways in Nepal.
The items served include rice, curry,
pickle, mutton, chicken, fried fish, ea,
beer, etc Although traditional cook
stove are rapidly being replaced by
kerosene stoves, but still the former
one is more popular in this sector.
Scale
Number of labour: 7 labourers.
Space required is about 8,00 sq.ft.
Fuel Type
Fire wood
Size
(120 × 150 × 70) cm.
Stove Makers
Users.
Stove Materials
Foundation:
Body:
Cost per stove = Rs. 700
Stove Utensils
Stove/Industry Capacity
Working hours is 15 hours per day.
Number of people served for lunch
and dinner average per day: 40
Number of people served for tea,
snacks, etc. average per day : 100
Number of people served beer, hard
drink, etc average per day : 15
Fuel Consumption
50 kg of fuel wood
Financial Calculation
Expenditures | |
Raw materials for lunch, dinner | =Rs. 800 |
Raw materials for tea, snack | =Rs. 1,000 |
Beer, hard drinks, etc | =Rs. 1,500 |
Labour charge | =Rs. 1,050 |
Fuel-wood | =Rs. 250 |
Rent/Power/Depreciation/Misc | =Rs. 300 |
TOTAL EXPENDITURES | =Rs. 4,900 |
Income | |
Lunch, Dinner | =Rs. 2,000 |
Tea, Snacks | =Rs. 2,000 |
Beer, hard drinks | =Rs. 1,800 |
TOTAL INCOME | =Rs. 5,800 |
Profit/day | =Rs. 900 |
Exchange rate:US $ 1 = Rs 67 |
Stove Operation
The stove is fired using fire wood with
aid of kerosene. When the dish to
be cooked is on the cook stove, the
necessary preparation is made for the
next item so that stove does not become
idle. At the end of the day, fire
is extinguished and remaining fire
wood is stored for use on the following
day.
Ergonomics
No heavy lifting required during the
cooking process.
Stove in a restaurant (in operation)
Stove Maintenance
Repairs for cracks and external damages
and removal of ashes should
be done regularly.
Stove Durability
8–10 years.
Flow Chart of Stove Operation
Industrial Institutional Food Non-Food
Stove in a sweet shop (in operation) |
Profile of Sweet Shop Industry
Small scale sweet shops are scattered
almost everywhere in Nepal.
Many varieties of sweets are produced
and sold. The basic ingredients
required are flour, ghee, milk,
and sugar. Wood-burning stoves are
more common than kerosene stoves
in this sector. Simultaneous operation
of two or more stoves is also
common.
Scale of Industry
Cottage industry with 4 laborers.
Space required is about 400 sq. ft.
Fuel Type
Fuel wood
Size of Stove
(75 × 75 × 35) cm
Stove Makers
Users
Stove Materials
Body:
Stove Utensils
Stove/Industry capacity
Average production of sweets = 18
kg/day
Fuel Consumption
50 kg fuel wood/day
Financial Calculation
Expenditures | |
Flour: 15 kg @ Rs. 16/kg | = Rs. 240 |
Ghee: 5 kg @ Rs. 90/kg | = Rs. 450 |
Sugar: 4 kg @ Rs. 30/kg | = Rs. 120 |
Milk: 15 lt @ Rs. 28/lt | = Rs. 420 |
Fire wood: 50 kg | = Rs. 250 |
Labor: 4 persons @ Rs. 100/person | = Rs. 400 |
Rent/Power/Depreciation/Misc. | = Rs. 200 |
TOTAL COSTS: | = Rs. 2.080 |
Income | |
Sweets: 18 kg @ Rs. 150/kg | = Rs. 2.700 |
Profit/day | = Rs. 620 |
Exchange rate: US $ 1 = Rs. 67 |
Stove Operation
The stove is fired with kerosene oil.
The wok is heated and ghee is
poured into it. When it is sufficiently
heated, a previously prepared past
of flour (by adding water, sugar, etc.)
is poured and formed into the desired
shapes (as per the shape of the final
product). Gentle stirring is done using
a thin wooden stick until the final
product is ready. At the end of the
day, the fire is extinguished.
Flow Chart of Stove Operation
Ergonomics
No heavy lifting nor bending are required
during the process.
Stove Maintenance
Repairs for external damages and
removal of ash
Stove Durability
5–6 years
Industrial Institutional Food Non-Food
Stove used in wool dyeing industry (in operation)
Profile of Wool Dyeing Industry
The wool dyeing industry is one of
the significant cottage industries located
in the Kathmandu valley. It
imparts color to wool which is utilized
in the carpet industry. First,
the pigment powder is dissolved in
boiling water. Then, the wool to be
dyed is dipped in the hot solution
and stirred until the wool acquires
the color of the required concentration.
The process can take one to
five hours. Then, the soaked wool is
dried in the sunlight. The dyed wool
is then ready to be supplied to the
carpet industries.
Scale of Industry
Cottage industry with 8 laborers.
Space required is about 8,000 sq.ft.
Fuel Type
Fire wood
Size of Stove
(175 × 175 × 160) cm
Stove Makers
Stove technicians/trained personnel
Stove Materials
Body:
Grate:
Chimney:
Stove Utensils
Stove/Industry capacity
100 – 200 gm pigment powder is dissolved
in 500 lt boiling water. About
26 kg wool to be colored is dipped
into the solution and then stirred. The
stirring process can take 1–1.5 hours,
depending upon the quality and concentration
of the color to be imparted.
The soaked wool is dried in the sunlight.
About five processing can be
done each day. Thus, approximately
130 kg wool can be dyed in one day.
Fuel Consumption
400 kg fire wood/day
Financial Calculation
Expenditures | |
Pigment powder: | |
750 gm @ Rs.600/kg | = Rs. 450 |
Fuel wood: | |
400 kg @ Rs. 5/kg | = Rs. 2,000 |
Labor: 8 persons @ Rs. 150 | = Rs. 1,200 |
Rent/Power/Depreciation/Misc | = Rs. 1,200 |
TOTAL COSTS | = Rs. 4,850 |
Income | |
Wool dyeing charge: 130 kg | = Rs. 5,850 |
Profit/day | = Rs. 1,000 |
Exchange rate: US $ 1 = Rs. 67 |
Stirring action in wool dyeing stove |
Stove Operation
The vessel is filled with water before
the fire is started. Logs of fire wood
are placed inside the combustion
chamber and the fire is started using
a little kerosene. Then the water
starts to heat. At the time, the workers
arrange for pigment powder and
wool to be colored. When the water
starts boiling, the powder is mixed
into it and stirred until it dissolves
completely. The wool is then introduced
into the solution and stirred.
The process is continued until the desired
quality of color is imparted to
the wool. At the end of the day, the
fire is extinguished and the partially
burnt wood is stored for further use.
Ergonomics
No heavy lifting is required; but the
operator is exposed by heat and
chemical fog during the processing.
Stove Maintenance
Repairs for cracks and external damages
and removal of ashes should
be done regularly.
Stove Durability
20 – 30 years
Flow Chart of Stove Operation
Industrial Institutional Food Non-Food
Typical of stove used in Bibingka industry |
Profile
Bibingka is a good source of carbohydrates
and is very popular in the
Philippines. The main ingredients
are coco milk, ground rice, sugar,
salt, and yeast. All of these ingredients
are thoroughly mixed, then
poured into tin cans which have been
lined with banana leaves, then baked
for 10 – 15 minutes.
The stove used in this survey is the only stove designed for making bibingka.
Scale
Cottage/home industry with 1–2 laborers
Fuel Type
Firewood
Size of Stove
(30 × 20 × 14) inches
Stove Makers
Owner
Stove materials
Galvanized iron shaped into a box
with two layers (first layer for sticks
of wood, second layer for tin cans)
Stove Utensils
Round tin cans for shape of the
bibingka, using banana leaves as lining/wrapper
Stove/Industry capacity
Monday – Saturday (1 am – 11 am)
produces 1,000 – 2,000 pieces of
bibingka
Sunday (1 am – 5 pm) produces
1,500 – 2,000 piece of bibingka
Fuel Consumption
5 bundles of 20 medium sized wood
per day
Financial Calculation
Monday – Saturday profits = P 700.00 – P 800.00
Sunday profits = P 1,200.00 – P 1,500.00
Exchange rate: US $ 1= P 42.00
Stove Operation
Firewood is lit to heat the stove evenly,
meanwhile the bibingka mixtures are
prepared. When an even heat is attained
the tray of bibingka mixture
is placed in the second layer.
Ergonomics
No heavy lifting nor bending are required
during the cooking process.
Stove Maintenance
Ash removed after every use and users
avoid spilling water on the stove
to prevent rust.
Stove Durability
Usually 2 – 3 years, depending on
thickness of galvanized iron.
Flow Chart of Stove Operation
Industrial Institutional Food Non-Food
Typical stove used in corn cub industry |
Profile
Boiled corn cobs (maize) is a good
source of carbohydrates. It is eaten
either as snacks or sometimes as
replacement for rice.
Scale
Cottage industry with one labor.
Fuel Type
Wood and sawdust.
Size of Stove
Drum size (circular, usually a recycled
container of lard oil)
Stove Makers
Those involved in the business.
Stove materials
Foundation:
A recycled drum filled with sawdust
(compacted) with a bamboo at the
center to make a hole. A hole is
made outside of the drum where the
wood or fuel will be inserted.
Body:
Another drum is placed on top which
is used for cooking the corn cobs.
Stove Utensils
Drum of same size of the stove.
Stove/Industry capacity
100 pcs. of corn cobs in 3 hours × 2
sets per day
Fuel Consumption
3–4 medium sized wood used in 3
hours
Stove Maintenance
The stove is replaced every 3–4
months. Sawdust is added every after
cooking (3 hours)
Stove Durability
The drum used as stove is usually
changed every 3 months. The drum
used to boil the corn cobs is changed
every 4 months.
Industrial Institutional Food Non-Food
Typical of stove used in the hospital |
Profile
This cook stove is used by a hospital
to cook meals for patients and
staff. The hospital was built in 1980.
Scale
Institutional
Fuel Type
Firewood
Size of Stove
(60 × 25 × 28) inches
Stove Makers
Planned by hospital engineers
Stove materials
Foundation:
Body:
Stove Utensils
Metal rings for 3 burners
Fuel Consumption
15 sticks chopped wood
Stove Maintenance
Ashes removed after every cooking
Stove Durability
In use almost 20 years, as yet no
repair nedded.
Flow Chart of Stove Operation
Industrial Institutional Food Non-Food
Typical of stove used in Pancit industry
Profile
Pancit is commonly eaten in and
outside the country. It is widely produced
as it is consumed in restaurants,
as well as for special celebrations.
The main ingredients are flour, oil, water, salt, and food coloring. All ingredients are mixed together, then flattened by a machine called a “hammer”. It is then put through the slicer. After being sliced, the dough is soaked in boiling water with oil. After 5–10 minutes of boiling, it is strained and placed on the table under a fan to be cooled.
Scale
Cottage/home industry with 4 laborers.
Fuel Type
Rice Hull
Size of Stove
(75 × 50 × 40) inches
Stove Makers
Owner
Stove materials
Foundation:
Grate:
Chimney:
Stove Utensils
Wok, big (permanently placed on
stove plates)
Stove/Industry capacity
Pancit is usually made at night from
4 pm or 6 pm to 10 pm. during this
time, 5 sacks of flour are used in one
processing (4–5 hours). The final
product is 250 kg pancit, or 50 kg
pancit per each sack of flour.
Fuel Consumption
15 sacks of rice hulls processing (5
hours)
Financial Calculation
Net from pancit P 4.00/kg × 250
= P 1,000.00/day
Ergonomics
No heavy lifting nor bending are required
during the cooking process.
Stove Maintenance
After using the stove, all ashes must
be removed in preparation for use the
next day. Cracks are repaired by
applying cement, brown sugar and
salt to guarantee durability.
Stove Durability
Has been used for almost 10 years.
Flow Chart of Stove Operation
Industrial Institutional Food Non-Food
Typical of stove and utensils used in Pinatubo eatery |
Profile
The restaurant is frequently visited
by travelers because of its strategic
location. The cookstove has been
used for 9 years. It is used for cooking
rice, viands and boiling water.
Scale
Small scale industry.
Fuel Type
Rice hulls 9–10 sacks/day from 6
AM to 9 PM.
Size of Stove
(30 × 24 × 20) inches
Stove Makers
Owner
Stove materials
Foundation & Body:
Stove Utensils
Cooking utensils; metal rings of different
sizes
Stove/Industry capacity
Can cook all viand and rice needed
from 6 AM to 9 PM.
Fuel Consumption
20 large pieces of wood
Ergonomics
No heavy lifting nor bending are required
during the process.
Stove Maintenance
Ashes is removed daily. Water spillage
is avoided to prevent cracks.
Stove Durability
This cookstove is used for 9 years
with repair.
Flow Chart of Stove Operation
Industrial Institutional Food Non-Food
Typical of stove used in rice-cake industry
Profile of Rice Cake Industry
Rice-cake is popular and commonly
consumed in the urban as well as
rural areas in Phillipine. Just like
bread rice cake is consumed for
breakfast, merienda, a gift for special
occation and a way of life for
Philippinos. The materials used to
make rice-cake are : rice, sugar,
food color, Lye, baking powder and
some water.
Scale
Small scale industry, household industry
Size
Size place is 120 sqms. The average
labor is 5 person, but during
peak season (Christmas) the labor
are 20.
Fuel Type
Rice husk
Stove Makers
Locally available (masons)
Stove Materials
Foundation and body:
Grate:
Stove ring:
Stove Utensils
Stove/Industry Capacity
108 kg of ground rice complete with
ingredients can be processed for
about 5–6 hours.
Financial Calculation
Expenditures | |||
96 kls. of ground rice | = P | 2,365 | |
48 kls. sugar | = P | 1,440 | |
48 tea spoon lye | = P | 38.5 | |
48 tea spoon baking powder | = P | 48 | |
Labor (5 labor) | = P | 342 | |
16 sacks rice husk | = P | 68.5 | |
Depreciation cost | = P | 342 | |
TOTAL COSTS | = P | 4,644 | |
Income | |||
Total production (approx):120 pieces of rice cake | |||
Wholesale price per piece of rice cake is = P 100 | |||
Wholesale selling | = P | 12,000 | |
Cost price | = P | 4,644 | |
Profit per day | = P | 7,356 | |
Exchange rate: US 4 1 = P 42 |
Stove Maintenance
Cleaning of the inside of stove and
chimney must be done once a week
Stove Durability
Up to now it has been 45 years with
minor repairs such as patching the
cracks at the mouth or side of the
stove, or just merely patching the
cracks with cement.
Flow Chart of Stove Operation