Actually, when I wrote non-standard measurement, I was thinking of grading charcoal. I have heard multiple accounts of householders in Africa who quickly taste the charcoal that vendors are offering before they buy it. These ladies in Africa have found that there's a distinctive taste to good quality biomass charcoal, and look for that as an indicator of quality when they are buying. If I had a good way to measure that, then I think we'd have a pretty sophisticated measure of that char, and a better understanding of what that consumer is looking for in a good stove.
Kind regards, Erin Rasmussen [email protected]
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