Wood quality and wood preferences in relation to food preparation and diet composition in Central Malawi

Abstract

This paper reports a study of wood quality and preferences for type of wood in relation to food preparation and diet composition in Ntcheu District, Malawi. Women preferred splitwood or branches and were reluctant to use twigs and maize stalks because the former is transformed into more charcoal of a better quality with longer burning duration, needs less attention to maintain the fire, produces no smoke/ash, eliminates the need for expensive metal cooking pots, and requires less time and fuel to prepare dishes. Time studies, however, showed that use of twigs did not prolong cooking time, but more attention was needed to maintain the fire, which required the time of women in another way. As a response to a hypothetical fuelwood scarcity, breakfast was skipped. Women also replaced dishes requiring long cooking such as beans, or omitted less important foods such as snacks. However, the dish nsima accompanied with relish was the mainstay of the diet, and was hardly ever left out.