High efficient stove for parboiled rice cooking in Nigeria

Parboiled rice has been partially boiled in the husk. About 50% of the world’s paddy production is parboiled.The three basic steps of parboiling are soaking, steaming and drying. These steps make the rice easier to process by hand, while also boosting its nutritional profile, changing its texture, and making it more resistant to weevils. In Africa the traditional method takes 20 hours.

The problem:
Nigeria produces about 10 Millionen Tons of rice per year. Most of it is parboiled rice. The traditional method is very energy consuming and causes an extensive use of firewood.

The numbers:
The average rice producer in Nigeria is using about 1 ,800 bundles of firewoods per month, and has to invest 450.000 Naira / 1.240 USD. This wood is carried from all over Nigeria and leaves big areas of destruction with all consequences for the soil. 

In close cooperation with a University in Germany we developed a special high isolated stove to avoid the massiv use of firewood for the production of parboiled rice. We are proud to anounce that we can
cut the use of firewood to 30 % and the time needed to cook the rice to 50 %. 

One of the secrets of this stove is the good isolation. This is provided with high quality steel from Europe. But we want to provide jobs for the locals. Therefore we only import the parts from Europe and teach young people from Nigeria how to assemble the parts. 

This is part of our youth project DON`T GO which wants to prevent the migration from young people to Europe.