What is TULLPA+?

“TULLPA+, more conscious kitchens for our community” is a project to implement environmentally friendly wood-fired kitchens that seeks to improve the quality of life of families in rural areas of Peru.
By improving kitchens, it reduces deforestation through the use of the use of firewood, which contributes to fighting climate change.

“TULLPA” is a Quechua word that means stove. While the “+” means sustainable development of communities in harmony with the environment and its resources.

The TULLPA+ Project is possible thanks to the strategic and financial support of Mercuria.

Objectives

  • Improve the quality of life of users without access to domestic gas
  • Reduce the expenses of user families
  • Improve cleanliness and comfort conditions during food preparation
  • Reduce CO2 emissions from deforestation.

Beneficiaries and action spaces

In its first stage, TULLPA+ will benefit 10,000 families in the departments of Cajamarca and Junín.

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beneficiarios

Differences between conventional kitchen and TULLPA+

Cocina convencional Cocina mejorada “TULLPA+”
The smoke is concentrated in the room used for cooking, which is usually poorly ventilated. Through the chimney, it releases smoke from the air that is breathed inside the house.
Since combustion is poor, a lot of smoke is produced. Save fuel.
Foods take on smoke flavor. The food does not smell of smoke and its cooking is more hygienic.
The smell of smoke is impregnated in the clothes. Concentrate the heat.
The support for the pots is insecure and therefore there is a greater risk of people suffering burns. Minimizes the risk of tipping over and therefore burns.
The person who cooks is in a bad position. The person who cooks maintains a better posture.
Heat is lost through the sides of the kitchen. Protect the environment and the family economy.
Affectation of health such as respiratory and skin problems. They improve the living conditions of the family, especially of women and children.

Conventional kitchen

  1. The smoke is concentrated in the room used for cooking, which is usually poorly ventilated.
  2. Since combustion is poor, a lot of smoke is produced.
  3. Foods take on smoke flavor.
  4. The smell of smoke is impregnated in the clothes.
  5. The support for the pots is insecure and therefore there is a greater risk of people suffering burns.
  6. The person who cooks is in a bad position.
  7. Heat is lost through the sides of the kitchen.
  8. Affectation of health such as respiratory and skin problems.

Improved kitchen “TULLPA+”

  1. Through the chimney, it releases smoke from the air that is breathed inside the house.
  2. Save fuel.
  3. The food does not smell of smoke and its cooking is more hygienic.
  4. Concentrate the heat.
  5. Minimizes the risk of tipping over and therefore burns.
  6. The person who cooks maintains a better posture.
  7. Protect the environment and the family economy.
  8. They improve the living conditions of the family, especially of women and children.

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