Working Paper

The State of the Global Clean and Improved Cooking Sector

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collection.link.263
https://openknowledge.worldbank.org/handle/10986/17456
collection.name.263
ESMAP papers
dc.contributor.author
Putti, Venkata Ramana
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Tsan, Michael
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dc.contributor.author
Mehta, Sumi
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Kammila, Srilata
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dc.date.accessioned
2015-05-18T15:38:11Z
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dc.date.available
2015-05-18T15:38:11Z
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dc.date.issued
2015-05
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dc.description.abstract
The global clean and improved cooking solutions sector has evolved significantly in recent years. Clean and improved cooking solutions are also beginning to generate attractive market opportunities for local and international private enterprises in the provision of cooking appliances, fuels, and financing. This report covers all clean and improved cooking solutions that can improve on the fuel efficiency and emissions performance of traditional cooking technologies such as the three stone fire, open U-shaped clay or mud stoves, metal bucket charcoal stoves, and unvented coal stoves. Under the definition of improved cooking solutions the report includes all cook stoves that improve fuel efficiency without reducing particulate matter emissions to the low levels necessary for optimal health and environmental outcomes as defined by World Health Organization (WHO) household air pollution guidelines and the International Standards Organization International Workshop Agreement (ISO IWA) guidelines for improved cook stoves. The objectives of this report are threefold: (1) establish a common fact base for sector analysis; (2) build a case for increased sector focus and investment; and (3) inform intervention strategies. The information provided in this report constitutes a best-effort attempt to harmonize definitions and data sources to give a comprehensive picture of the overall sector landscape, with the caveat that this is likely to be somewhat imprecise in various instances because of these definitional and data quality challenges. This report is divided into the following chapters: chapter one gives introduction. Chapter two presents the case for clean and improved cooking; chapter three presents the demand for clean and improved cooking energy; chapter four deals with the supply landscape; chapter five deals with the cooking appliance supply chain; chapter six presents the sector ecosystem; and chapter seven presents’ recommendations.
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dc.identifier.uri
http://hdl.handle.net/10986/21878
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dc.language.iso
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dc.publisher
World Bank, Washington, DC
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dc.relation.ispartofseries
ESMAP Technical Paper;No. 007/15
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dc.rights
CC BY 3.0 IGO
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dc.rights.holder
World Bank
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dc.rights.uri
http://creativecommons.org/licenses/by/3.0/igo
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dc.subject
household incomes
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waste
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wood
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risks
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dung
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environmental damages
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people
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carbon dioxide
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fossil fuels
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air quality
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dc.subject
stroke
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greenhouse gas emissions
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household environments
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burns
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fuel sources
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access to modern energy
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morbidity
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international organizations
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cost of electricity
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energy source
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community health
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traditional biomass
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biomass stoves
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biogas
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environmental benefits
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biomass technologies
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health
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emission reduction
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holistic approach
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back pain
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smoke
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ethanol
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animal dung
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crime
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environmental health
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emission reductions
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greenhouse gas
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traditional fuels
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dc.subject
public health
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rural consumers
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randomized controlled trials
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measurement techniques
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dc.subject
knowledge
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biomass
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production of charcoal
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behavior
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renewable fuels
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community development
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rural household
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carbon revenue streams
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rural households
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air pollution
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clean fuels
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energy mix
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fuel collection
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sustainable energy
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dc.subject
intervention
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dc.subject
food preparation
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dc.subject
cooking
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dc.subject
ghg
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dc.subject
energy supply
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dc.subject
aggressive
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dc.subject
sexuality
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dc.subject
boiling point
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dc.subject
rape
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dc.subject
global warming
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solid fuels
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migration
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observation
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biogas plants
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energy services
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violence
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marketing
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water heating
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household income
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end- user
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pollution
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methanol
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energy sector
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lighting
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interview
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fuel consumption
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carbon finance
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fuels
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mortality
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blindness
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subsidies
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greenhouse gases
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carbon emissions
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nutritional status
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charcoal kiln
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fuel supply
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leisure time
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workers
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fuel efficiency
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climate change
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crop
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fatigue
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carbon revenue
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aged
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biomass stove
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crop waste
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organic waste
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carbon credits
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lifestyle
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clean development
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energy assessment
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health effects
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wood fuel
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deforestation
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health outcomes
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charcoal
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electricity generation
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fossil fuel
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stress
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insulation
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biogas plant
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decision making
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fuel prices
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end-user
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measurement
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refugees
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biogas digesters
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carbon monoxide
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nutrition
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co
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injuries
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solid fuel
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workshops
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quality control
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charcoal kilns
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risk factors
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kerosene pressure
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clean fuel
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biomass sector
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renewable technologies
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access to electricity
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energy demand
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weight
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pregnant women
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sexual harassment
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natural gas
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energy poverty
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fuel production
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obesity
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children
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biofuel
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biomass users
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ethanol production
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clinics
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natural resource
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fuel price
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renewable fuel
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charcoal production
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dung collection
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rural areas
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portable stoves
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research programs
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fuel
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traditional stoves
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traditional stove
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household fuel
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clean technology
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methane
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household needs
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urban households
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household energy
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biogas digester
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biofuels
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strategy
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dc.subject
headaches
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epidemiology
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renewable energy
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dc.subject
registration
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dc.subject
energy access
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families
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sexual violence
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food processing
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kerosene
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emission concentrations
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dc.subject
implementation
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pregnancy
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carbon emission
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fuel mix
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dc.title
The State of the Global Clean and Improved Cooking Sector
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dc.type
Working Paper
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okr.date.disclosure
2015-05-18
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okr.doctype
Publications & Research
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okr.doctype
Publications & Research :: ESMAP Paper
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okr.globalpractice
Energy and Extractives
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okr.globalpractice
Environment and Natural Resources
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okr.googlescholar.linkpresent
yes
okr.identifier.report
96499
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okr.topic
Energy :: Energy Production and Transportation
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okr.topic
Energy :: Renewable Energy
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okr.topic
Environment :: Climate Change Mitigation and Green House Gases
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okr.topic
Environment :: Environmental Economics & Policies
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okr.topic
Health, Nutrition and Population :: Health Monitoring & Evaluation
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okr.unit
Energy & Extractives - Sector (GEEES)
en_US

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