Bamboo Kitchen Products by Akanksha Joharapurkar

BAMBOO KITCHEN PRODUCTS A THESIS DOCUMENTATION BOOK BY AKANKSHA JOHARAPURKAR

BAMBOO KITCHEN PRODUCTS THESIS PROJECT 2017

AKANKSHA JOHARAPURKAR Industrial Art and Design Practices

IMPACT EDGE GUIDES Jacob Matthew Naga Nandini Ravi Mani Ritu Sonalika

Copyrights 2016-2017 Student Document Publication (for private circulation only) All Rights Reserved Final Thesis Project (Undergraduate Professional Programme) Srishti Institute of Art, Design and Technology Bangalore - 560064 Karnataka No part of this document will be reproduced or transmitted in any form or by any means, electronically or mechanically, including photocopying, scanning, photography and video recording without written permission from the publishers namely Srishti Institute of Art, Design and Technology, Bangalore. Written, edited and designed by Akanksha Joharapurkar Printed at Bangalore

TIMELINE Phase 1 : Immersion and Understanding

January 16

Understanding the Context Market Research Material Research Feild Visits Desining Opportunity Spaces Proposal

Seminar 1

February 20

Phase 2 : Ideation and Prototyping In-depth research of opportunity space Tools for system development Feild Visits Conceptualising and Visualising Ideating Sketches, Mock-ups

Seminar 2

March 27

Phase 3 : Prototyping and Documentation Conceptualising Prototyping/Co-creating Costing Business Model Documentation

Seminar 3

May 2

CONTENTS

ODISHA

BAMBOO CLUSTERS

PROJECT PROPOSAL

KITCHEN STUDY

BAMBOO

CONCEPT 1

CONCEPT 2

CONCEPT 3

CONCEPT 4

SAMPOORNA BAMBOO KENDRA

BUSINESS MODEL CANVAS

COSTING

REFLECTIVE STATEMENT

REFERENCES

ODISHA ABOUT ODISHA Odisha is located on the eastern coast of India. It is the only state in India which holds around 26 tribal communities. The communities have rich cultures that they have been and are trying to preserve overlooking the global development. We travelled through parts of Odisha looking for stories from different communities, each community offering a distinct culture, craft and tradition. These communities are located within small villages in districts of Phulbani, Rayagada, Koraput and others.

ODISHA

PEOPLE Scheduled tribes constitute for 22 percent population of the state. Dongria kondh is the most prominent tribe of Odisha. Dongria is a larger tribe under which there are many other smaller clusters. The tribals stay in clusters in different parts of the forests. Each community is independent of the other but do get together on festivals and marraiges. Odia is spoken in Odisha but the tribals have a slightly different language. Most of them dont speak any other language which makes communication with outsiders difficult. The people from some of these communities rarely interact with the outside world. But they do have aspirations like everyone else. They aspire to get education, have a good earning source and expect some basic facilities from the government. The tribals had a different reaction towards us everywhere. Some of them were scared whereas some places they were delighted to meet us. But mostly we were welcomed into their homes and surroundings.

ODISHA

ARCHITECTURE Small villages have a common space in the centre of their houses. It becomes a part of their architecture. Although they live in their independent houses they are very well knit community. They prefer to sit in the common space together to work. The house walls are either made from terracotta or a mixture of bamboo and terracotta. The windows and the front door are woven with bamboo strips . The walls of the houses in some of the communities are painted with natural colors extracted from the trees. The roofs of the houses are supported with wood poles.

ODISHA

CRAFTS A range of crafts can be observed in Odisha if one travels into the small hidden tribal clusters. The tribals face problems with the soucing of raw materials. The tribals are able to get orders but they donâ&#x20AC;&#x2122;t have the capital to purchase the raw material. The labour is also a problem. As it is all handmade, it takes time to make every piece. So large orders are hard to fulfil. Crafts observed during the trip - Dhokra metal casting, Siali plate weaving, Bamboo basket weaving, Hillbroom, Dongria shawl embroidery, Wood carving, Pottery and Kotpad sarees

BAMBOO CLUSTERS

BAMBOO CLUSTERS PRODUCERS Phiringia and Minapai are the two villages we visited with bamboo basket weaving skills. Every house in the villages atleast have one person working with bamboo. Jobs are divided between men and women. Men get the bamboo from the forest and women do the weaving. Every woman is skilled with all the jobs of making the baskets. Two three women sit together outside their house to work. Villagers get bamboo from forests either by going themselves or buying it from other tribals at the rate of Rs.120 per stick. Bambusa Vulgaris, Bambusa Nutans, Dendrocalamus Strictus are the main species of bamboo largely available in Odisha. Bamboo nutans is mostly used for weaving baskets. The entire forest cover comes under the forest department of Odisha and the communities are prohibited from picking up anything from these forests. Tribals are fined if they are caught taking huge amounts of bamboo from the forests.

BAMBOO CLUSTERS

TOOLS AND SKILLS There are five steps involved in the making of baskets and other woven products Cutting, Slitting, Node Removal, Slivering and Weaving All the processes are hand done. Basic tools like a knife and a stand to cut and sliver on are used. Water is sprinkled over the slivers which makes them soft and easy to weave. The slivers are woven flat and kept for drying before weaving the walls of the baskets. Lot of waste is generated in the slivering process. The waste is used as firewood for cooking.

BAMBOO CLUSTERS

EXISTING BASKET VALUE CHAIN Cut bamboo in forests cost ranges from Rs.20 to Rs.120

Transport baskets to weekly “haat” Transportation costs - Rs.10 by bus Rs.200 by auto Cost of medium size basket - Rs. 60

Transport bamboo from forests to villages. By foot. Wet the slivers and weave baskets

Cut bamboo to appropriate lengths

Slivering of bamboo Slitting of bamboo

Removal of nodes

BAMBOO CLUSTERS

Products like baskets, winnowers, bird cages, and sapling protectors are made in the village. They weave baskets which are square bottomed ranging in sizes. Government buys the sapling protectors from the artisans at Rs.150 each. Women go to the town every week to sell the baskets in the weekly â&#x20AC;&#x153;haatâ&#x20AC;?. They earn Rs.500 - 600 per week. The price of the baskets ranges between Rs.10 to Rs.120 depending on the size. 5 baskets can be made from 1 culm.

BAMBOO CLUSTERS

USERS Artisans sell their products in the weekly “haat”. “Haat” is a weekly market where all the communities from one area bring their products to sell. The buyers are people from other communities. Baskets and winnowers are used in the kitchen for cleaning and storing grains. The baskets stay good for 3-5 years without treatment. The baskets are used in warm and cool environments during the course of the day and this changing environment keep them from catching fungus. Other than baskets the trays that are made are used for drying grains and vegetables. The conical baskets are mostly used for carrying purposes. Vegetable vendors use it to transport vegetables from farm to market.

BAMBOO CLUSTERS

Chillies kept for drying in the sun

A lady cleaning rice in bamboo winnower

A bamboo basket converted into a baby swing

PROJECT PROPOSAL MISSION CREATIVE MILLION The Impact Edge project is part of the Mission Creative Million by Industree Foundation. Mission Creative Million aims at generating sustainable livelihoods by employing 1 million women into enterprises co-owned by them. Industree Foundation includes enterprises like the GreenKraft Producer Company and Ektha Apparel Producer Company which bring together micro entrepreneurs to build a manufacturing unit, co-owned by them. These enterprises work on a 6C framework â&#x20AC;&#x201C; Construct, Capacity, Capital, Create, Channel, Connect.

DESIGN BRIEF The craft industry is going down due to the lack of competency of traditionally made products with the modern demand. The aim is to build a supply chain that connects the craft of the artisans to the consumer demands. After studying the existing market of the bamboo craft and the demands of the urban market, we are required to set up a business which will be co-owned by the artisans in the craft community, ensuring that the profit from the business reaches the makers, i.e. the artisans. We will also develop products which will enhance the traditional craft of the artisans thereby adding value to their products.

PROJECT PROPOSAL

CONTEXT Tribal communities from Odisha have been living in the forests for generations. A number of small clusters working on different crafts like bamboo basket weaving, dhokra craft, siali plate weaving, kotpad sarees, wood carving and terracotta artefacts are spread over different places of the state. The artisans here are skilled in weaving. All the products from walls to baskets are woven with different thicknesses of bamboo slivers. Everything from the basic raw material is done by hand. Cutting, slitting and slivering is done before the weaving. All these are tedious processes as they consume a lot of productive time of the artisans. The artisans are skilled in the their respective areas, however the artisans are not able to reach the larger market depending on the existing infrastructure. There is no channel for the artisans to understand the demands of the urban market. Also there is no infrastructure which promotes their craft. Hence, the products that they make are limited to the rural requirements and infrastructure.

MY POSITION As a student of Product Design, I wish to explore a new range of products, that bring together different aspects of making. The products that the artisans make from bamboo are in use in the rural kitchens. I’m looking into urban kitchen products and how bamboo can be a part of the urban kitchen. The demands of an urban kitchen are quite different. The storage containers are mostly aluminium or steel. Nowadays all the kitchens are modular with very little to be kept on the platform. It is a more westernised space hardly to be seen with any natural colors. But the idea of cooking still remains of sharing and of homemade food. The households have an emotional attachment to cooking. I’m looking at this gap between what a kitchen space delivers and what it really is. Even in a modular kitchen some things don’t fall into place making the kitchen messy and disorganised. Everything is in the shades of grey and black making the kitchen monotone. Bringing in a product made from woven bamboo brings out a certain story and will stand out in a monotone space. My plan is to introduce urban kitchen needs to the basket weaving artisans which will open up a wide product line to them. My target audience is women between 25 – 50 years of age. These women are working as well as housewives but are the kind of women who like to invest in aesthetic products. They like to decorate their homes with different kinds of products. They buy products for both functionality and appearance. These women don’t think of the kitchen just as a cooking area but as more of a space which gives a homely experience.

PROJECT PROPOSAL

KEY QUESTION How do I create a diverse range of products in kitchen accessories, to generate a sustainable livelihood for the basket weaving community?

Economic How can the artisans engage in creating products that meet the contemporary demand? How can my business model ensure that the woven bamboo products made by the communities will gain a higher value in the market, generating an income of at least Rs.6000 to Rs.8000 per month per home in the next 5 years? How can system design ensure involvement of other villagers in the production and business of woven bamboo products?

Environmental What other materials from the forest produce can be used in combination with bamboo which add value to the products (bamboo being the main material)? Can the waste created while slivering be the raw material for new products?

Socio-cultural Can my designs convey a story about the tribal communities and their livelihoods in Odisha

IMPACT 1 year down the line: • Involvement of other non-bamboo villagers in the production unit • Increase of income from Rs.1800 per month to Rs.2500 - Rs.3500 • Ensuring constant demand and supply of products • Ensuring uniqueness of the products made • Setup of the production system to create standardized products • System that ensures value addition of a product in terms of packaging and the scenario it is going to be placed in. 5 years down the line: • Increase in income from Rs.1800 per month to Rs.6000 – Rs.8000 per month for the basket weaving houses in a community. • Artisans conveying their story through a wider range of products

PROJECT PROPOSAL

MATERIALS AND RESOURCES Books

Business Model Generation Value Proposition Design Bamboo and Cane Methocards

People

Michael Foley Mr. Manu Jacob Matthew

Videos

How great leaders inspire action? - Simon Sinek Cradle to Cradle â&#x20AC;&#x201C; William McDonough

Field Visit

Odisha tribal communities â&#x20AC;&#x201C; Phulbani, Rayagada, Koraput Leitz, Bamboo bazaar, Bamboo Pecker Handicraft shops in Bangalore, Industree Foundation, Sangaru Designs

LEARNING OUTCOME I will learn to understand both producer and consumer end to develop a successful business. Through this project I will be able to start from the base need of design to creating needs from design. The story of my product comes from the understanding of the practices and traditions of the villagers. I will gain the ability to visualize a scenario which will have an impact on the present situation. The project gives a perspective of the B to B and B to C systems. Also the application of design thinking tools to bring a change is an interesting takeaway.

KITCHEN STUDY INTERVIEWS To understand the problems and issues in the kitchens, I conducted interviews of women from different income categories, different cuisines and different age groups. I observed the processes in their kitchens at different times of the day. The interviews explained their worries and concerns in the kitchen.

Name: Raji Age: 42 Profession: Teacher Cuisine: South Indian

Name: Pratibha Age: 56 Profession: Doctor Cuisine: North Indian

She would like to use kitchen bamboo products if someone teaches her how to use.

Clutter in the kitchen. She wants an organizer with tissue, foil and napking holder. Decorative items are placed in the crockery unit.

“Bamboo is natural and ecofriendly. Nothing can get toxic.”

“Is bamboo washable?”

KITCHEN STUDY

Name: Ketki Age: 27 Profession: CA Cuisine: North Indian

Name: Nandini Age: Profession: Designer Cuisine: Bengali and South Indian

Ketki mostly has all metal utensils. She is not sure of is the food will be safe in bamboo.

Has a bamboo steamer but not sure what to use it for. Loves to have unique products in the

“Will bamboo keep chapatis hot?”

house.“My

Name: Anagha Age: 29 Profession: Psychiatrist Cuisine: North Indian

Name: Shubhangi Age: 31 Profession: Doctor Cuisine: North Indian

Newly married couple setting up their house. So she is open to new ideas and products. She is quite experimental and tries out new

Prefers fresh natural, non over-cooked food. She is conscous about her diet and tries to maintain a healthy and nutritious one.

“I like trying out new products which also add to the aesthetics of my kitchen.” things all the time.

kitchen gets very messy even after being modular.”

“I would like to buy bamboo products if it is made available to me.”

KITCHEN STUDY

OBSERVATIONS AND SKETCHES The kitchen has five main categories - Storage, Preparation, Cooking, Serving and Washing/Cleaning Some of the ideas which stood out during the study were organization, storage, aesthetics, healthy diet, availability and utility. The kitchen study was done with people having different cuisines. There are 5 to 6 common dishes that are made all over India - Rice, Chapati, Vegetable, Sambar/Dal, Kadhi, Idli and Dosa.

CASSEROLE

KITCHEN STUDY

WALL ORGANIZER

Tear tissue with one hand

Tissue roll needs a dispenser

KITCHEN STUDY

MAKING MAT This mat is specially for placing it under the rolling platform to avoid messiness. The mat stays fit and does not move while rolling.

After making chapatis, the mat can be used to store

Use of newspaper to avoid messiness

KITCHEN STUDY

STACKABLE STORAGE CONTAINERS

MOVABLE TROLLEY

KITCHEN STUDY

RICE MEASURING SCOOP

KITCHEN STUDY

CHOPPING BOARD COLANDER

KITCHEN STUDY

WATER COMPOUND

UTENSILS DRYING STAND 30

KITCHEN STUDY

VEGETABLE FRIDGE BASKET

KITCHEN STUDY

INSIGHTS

Time

Quality

Women donâ&#x20AC;&#x2122;t like to spend a lot of time in the kitchen. Can a product help in reducing the amount of time spent in the kitchen? Can the time spent in the kitchen be made playful and calming?

People prefer high quality and long lasting products for the kitchen. Can good quality products be provided from bamboo?

Experimental

Health Benefits

Kitchen is an experimental space. People like to try out new receipes. Can the be products which put people in a experimental mood?

Health benefits attract peoplesâ&#x20AC;&#x2122; attention since they consider following a healthy diet is difficult.

KITCHEN STUDY

Aesthetics

Utility

Women are worried about the looks of their kitchen and utensils in front of guests. Dining decor is a important part of aesthetics.

Storage is a problem in the kitchen as their are so many products for different purposes. Having multifunctinal and handy products is very helpful.

Passion

Light

People enjoy cooking and have it as a hobby. They like to have meaningful products in their creative space. People share emotional connect with something that is appealing.

Women dont like to drag around heavy metal containers. Having light containers can ease one of the pains of cooking.

KITCHEN STUDY

CUSTOMER PERSONAS

Sarita Age: 54 Profession: Social worker Family income: 1.4 lakh per month Health conscious Buys organic food Follows discipline and hygiene Values handcrafted products Visits exhibitions like Dastkar Looks for stories in products Prefers eco-friendly products Has everthing that she needs so does not spend on normal products. Only buys something exceptional

KITCHEN STUDY

Mrinali Age: 37 Profession: Architect Family income: 2.6 lakh per month Independent working woman Stays in high class society Shops in homestop for household products Buys designer clothes from Zara Keeps a maid at home Follows a balanced diet for her family Likes to experiment and cook occassionally Prefers eco-friendly products

Keeps herself fit by exercising everyday

KITCHEN STUDY

Kaushika Age: 42 Profession: Housewife Family income: 1.5 lakh per month Keeps a balance between healthy and junk Prefers a range of products rather than all steel Invests a good amount of time in cooking Compares products to buy the best in terms of quality and aesthetics Believes that food is precious and should not be wasted Does not like clutter in the kitchen

KITCHEN STUDY

Rewati Age: 27 Profession: IT employee Family income: 1.6 lakh per month Newly married Shops often for products for her new home Has started developing a taste for kitchen products Looks for products with function and decor Would pay more for aesthetic value Impulsive buyer

BAMBOO ABOUT BAMBOO Bamboo is a woody grass available commonly in most parts of the world. There has a great awareness about bamboo as one of the toughest materials. Bamboo is and has been for a long time the artisanâ&#x20AC;&#x2122;s material. It is used on a large scale for handicrafts in North Eastern states of India. Bamboo takes about 3-4 years to reach maturity when it can be harvested and used. The height and diameter differ between different species but it can reach a height of 30 metres and diameter 30 cm. One of the greatest drawbacks of bamboo as a basic raw material is the flowering season. Bamboo flowers at intervals as long as 65 - 120 years. But when it does it kills the bamboo and all the bamboo in a area flowers at the same time no wonder how old or young the bamboo is.

BAMBOO

TREATMENT There are two ways of treating bamboo 1. Large bamboo is treated in a long cylinder. 2. Small bamboo poles are treated in a tub with boric acid and borax. The tub is placed on fire. Tiny holes are made in the bamboo and vacuum is created so that the borax and boric acid added water enters the bamboo The proportions of the ingredients in both treatment methods is the same. 100 g boric + 100 g borax + 100 g salt in 1 litre of water Bamboo has to be treated to remove the starch from it. Removing sugars helps keep the bamboo in a good condition longer. Untreated bamboo can last for less that 2 years.

SWOT ANALYSIS Strengths Water resistant Anti bacterial Safer material to use

Opportunities Abundance Natural eco-friendly material Fast growth after maturity

Weaknesses Takes 4 years to reach maturity Cannot be kept in water for a long time

Threats Flowering season Fungii, rodents

BAMBOO

DIFFERENT WEAVING TECHNIQUES

TWILL WEAVE

DIAGONAL TWILL WEAVE

DOUBLE ALTERNATE WEAVE

BAMBOO

HEXAGONAL WEAVE

FOUR ALTERNATE WEAVE

ELEVATING SIDES

BAMBOO

EXISTING BAMBOO PRODUCTS Bamboo Steamer Used to steam momos, vegetables and fish

Thai Sticky Rice

Traditionally cooked and stored in in bamboo basket

BAMBOO

Thai Sweet Rice

Traditionally cooked in bamboo internodes over chulla. Similar to Indian Puttu Maker

Bamboo Spun Bowls

A technique used in Vietnam to make products on a large scale.

CONCEPT 1

CASSEROLE

DOUBLE WALLED WOVEN

The design is of a double walled woven casserole. But the outer layer is finished with layers of newspaper and lacquer. The inner layer remains woven.

CASSEROLE

This is how the tribals try to sell the baskets

The lid has longer walls and does not directly touch a surface when opened and

DOUBLE WALLED WOVEN CASSEROLE

CASSEROLE

Outer coil Inner coil Insulation Base coil

CHAPATI BOX Coiled casserole will be lacquered with food grade lacquer “Shellac”. It is washable and hence can be used directly without having a steel container inside. The casserole is to be used to keep chapatis. The casserole has cotton insulation in between the inner and the outer coil. The casserole provides a good appearence for dining.

DOUBLE WALLED COILED CASSEROLE

CASSEROLE

Outer weave Inner weave Insulation Base coil

This casserole is a combination of coiling and weaving. It is double walled casserole and the bases of both the layers are coiled and the walls are woven. There is cotton insulation in between the two layers. This casserole is not meant to be washed. A steel container fits inside the inner layer in which the food can be placed. This casserole can be used for any kind of food in a steel container. The casserole provides aesthetical experience for dining.

COMBINATION OF COILING AND WEAVING

Coiled base with strips continued to be woven

CASSEROLE

I conducted some tests with bamboo baskets to clarify whether it keeps the food fresh. Bamboo has a property that if the outside temperature is warm, it keeps the inside cool and vice versa. For the test I took two baskets keeping one inside the other and stuffing the empty space with bamboo waste. I also tried with the middle space empty. I kept chapatis in all three containers bamboo, plastic and steel and checked them after every one hour. The chapatis in the bamboo basket dried up within an hour. I tried keeping chapatis in a cloth in the basket. They still dried up in an hour. In this case, the baskets were absorbing moisture from the food making it dry. Hence multiple trials of the chapati tests failed as the they would dry up due to moisture absorption and ventilation. I also keeping fenugreek in the basket and other in a plastic bag.

FENUGREEK IN BAMBOO BASKET

CHAPATIS IN BAMBOO BASKET 48

CASSEROLE

COILING This technique is used in Vietnam. Salad and snack bowls are made with coiling. Bamboo is cut into samll lengths of 70-80 cms. It is kept in the water to remove starch. Then the bamboo is allowed to dry for 90 days. Thin slivers of about 0.5 mm thickness are made. The coiling process is hand done. But before coiling, the slivers are passed through a curling machine which makes it easy for coiling.After coiling is done the bowls are sanded to obtain a smooth surface and then laquered.

MAKING OF THE CASSEROLE I soaked the slivers in water for about 2 hours. Wet slivers give more flexibility making it easy to coil. Being the first coil made by me, I faced a couple of difficulties. The slivers were hard and required a good amount pressure to hold them in place. To start with I had to use fevi-quik as it is a faster glue and I was applying it at multiple places. But it got easier as I was aquiring the skill and later applied the glue only on the joineries.

CASSEROLE

The basket of the casserole is completed and a cotton sleeve is placed in between the two coiled layers for insulation. Cotton has greater lower transmission value that bamboo but greater that PUF (Polyurethene foam).

MATERIALS TRANSMISSION VALUES

BAMBOO

COTTON

PUF

1/3

1/6

CASSEROLE

FINAL DESIGN

Woven Lid Coiled inner container Insulation Coiled outer container

The final design of the roti box does not include any physical material for insulation. The box contains two bamboo coiled bowls. Air in the hollow space in between the two bowls acts as insulation. The two bowls are to be made separately and joined later. The lid is made from two woven layers so that air does not enter the container.

CONCEPT 2

MEASURING SCOOP

Usually a “katori” is used in our home to measure rice and dal for cooking. Instead of having a “katori” why not have a scoop which gives us the measured amount of rice. A lot of people are conscious about their diets and are worried about how much amount of rice they should consume. The scoop can give them the perfect amount of rice a person should consume in a meal.

MEASURING SCOOP

DOUBLE SIDED SCOOP

MEASURING SCOOP

The scoop can also be combination of natural form and weaving. The weave can be used to make the different amounts of rice. Through the weave the level of rice can be see.

MEASURING SCOOP

INITIAL PROTOTYPING I made scoops using the natural form and trying to inculcate the design needs. The larger scoops are measured to have 90 grams and the smaller is measured to have 60 grams.

MEASURING SCOOP

WOVEN MEASURING SCOOP This is a paper mock-up for the measuring scoop. This helped me figure out the shape and the weave for the scoop. The weave cannot be made just flat. It needs elevation from all sides to be able to hold a certain quantity.

MEASURING SCOOP

I used a twill weave for the scoop. The base is made first in the shape of the scoop and then elevated from all sides with connecting slivers. The handle is made with bamboo frame wrapped with newspaper. The handle also had two strips coming out on the top to hold the woven part.

CONCEPT 3

SET OF LIDS This design is for a set of lids which can be used while serving. Usually we keep a normal steel lid or sometimes a glass lid. The steel and the glass lids get steamed and the water start dripping back into the food. That is not a very aesthectical scene. Bamboo is porous and bamboo lids can solve that issue. Also Iâ&#x20AC;&#x2122;m looking at having a dent or a concave curve in the lid which holds the ladle. A set of uniform bamboo lids look good on the dining table.

SET OF LIDS

Lid with dent on one side. The dent can be used to keep the ladle over it. The dent has a hole in the middle. The ladle can be kept in the food and the handle can come out through the hole.

Handle of the lid has a a gap in the middle to rest the ladle.

SET OF LIDS

COILING Coiling offers the freedom to play around with shapes. Thus products can take different forms and give an unusual look to kitchen and dining. This coil started with a triangle but took a different shape in the end. This kind of a coil can give an interesting appearence to the lid.

SET OF LIDS

MOCKUP OF LID I made a flat weave and cut it round for the mouk up of a lid. Then made a hole in it for the coil to fit. Sine the flat weave it does not bend from the center. A conical weave will be need to crate a dept. A ring can be used to lock the edges of the weave on the otside and also in the coil. The mockup gives an idea of how the might look.

SET OF LIDS

DIFFERENT TECHNIQUES FOR WEAVING THE LID

SET OF LIDS I took help from Mani, an artisan from Industree. Mani works with banana fiber and has been working in Industree for 9 years. She also has got some experience in working with bamboo. I showed her my design of the lid and explained her the problems I was facing. Instead of trying to stick the slivers, she started weaving them around the ring. But as the weave progressed, the slivers became tighter and hard to be pressed hard to bend. I realized that the technique cannot be used for this design.

CONCEPT 4

STEAMER HEALTHY DIET Indian food is generally not considered to be healthy as it involves boiling and stir frying in most of the receipes. Studies show that steaming is the healthiest way of cooking. It retains the nutrients and the taste of the food. Below is a graph which shows how different methods of cooking degrade the quality of food.

100% NUTRITION

NUTRITIONAL VALUE 0

RAW

A B

COOKING METHODS

C D E

Cooking methods A. Boiling B. Steaming C. Microwaving D. Stir frying E. Pressure cooking

The graph has been compiled from online research data. The graph shows that steaming is the healthiest way. Pressure cooking and steaming follow the same principle of cooking on steam but in pressure cooking, since the steam cannot escape, the food is cooked under high heat which loses nutirents.

STEAMER

Woven Lid

Coiled steaming container Coiled stand

Different weaves for different food

The steamer design consists of two layersThe upper bowl in which the food can be steamed and the stand. The bowl comes with changeable filters with close and open weaves to steam different kinds of food. The bowl along with the stand is to be placed in a pan with water in it. After food is placed in the bowl, place the lid and put on the gas. The water will start boiling and the steam will pass through the hollow stand to the food. Since bamboo is porous, even the close weave allows the steam to pass to the food. The close weave can be used for rice, semiclosed for sprouts and the open one for vegetables and fish. The weaves can be changed easily. After steaming, only the upper bowl can be picked up and placed on the dining table.

SAMPOORNA BAMBOO KENDRA Sampoorna Bamboo Kendra located in Lawada in the Melghat region of Maharashtra, is an organization which functions for the development of the tribal communties mainly â&#x20AC;&#x2DC;korkuâ&#x20AC;&#x2122;, in the area. Mr. Sunil Deshpande and his wife Mrs.Nirupama Deshpande founded the organization around 17 years ago with aim of increasing employment opportunities in small villages. With this organization they are trying to increase interaction of artisans with the outcomers and also with the artisans all over India. One of the building blocks of the organization is its material. Sampoorna Bamboo Kendra promotes the use of a natural and eco-friendly material like bamboo. It motivates the artisans to make innvoative products in bamboo which enhance the quality of the material. They also take up bamboo housing and infrastructure projects from various locations in India. The building of Gram Gyanpith, is one of the latest development of Sampoorna Bamboo Kendra. I got the opportunity of working with the artisans of Sampoorna Bamboo Kendra for the production of Bamboo Kitchen Products.

SAMPOORNA BAMBOO KENDRA

PRODUCTION PROCESS Satish Kumar, who has been a of the organization from a couple of years, helped me through the whole process of making the products. Satish is an expert in bamboo craft and housing. Full length bamboo strips are better for coiling in order to achieve better finishing. The coil should only be as large as the upper diameter of the container. After making the flat coil, it can be elevated and brought into the desired shape. We made two containers for the two layers of the roti box, one hollow container for steaming and a stand for the steamer. Once all the coils are shaped, a thin layer of PVA glue and water is applied and kept for drying in the sun.

SAMPOORNA BAMBOO KENDRA

Finishing requires more time than the making itself. All the gaps are filled with a mixture of fine bamboo waste and fevicol. After drying, the container is sanded to get a fine surface.

SAMPOORNA BAMBOO KENDRA

MAT MAKING The lids of the casserole and the steamer and 3 for the set are woven with a combo of green and white strips with center design. Plain square mats are woven and then cut off to get a round. The mats are then moulded to obtain a bend.

SAMPOORNA BAMBOO KENDRA

CASSEROLE

SET OF LIDS

STEAMER

BUSINESS MODEL CANVAS KEY PARTNERS Indutree Foundation Srishti Institute Artisans Forest Department NGOs Organic stores Cookery shows Hasti (online marketing)

KEY ACTIVITIES

VALUE PROPOSITION

Designing Production Branding Strategizing Collaboration with cookery shows Training programs and design workshops for artisans

A safer material to store and cook food Material and design that adds value to the kitchen Natural eco friendly material Use of sustainable materials and methods for production Accessibility to eco-friendly products

KEY RESOURCES Bamboo plantations Infrastructure -Machines -Treatment -Transportation Employees and artisans Capital SHGs

COST Infrastructure Training programs Transportation - raw material, finished products Employees and artisans

Cost to company Marketing and Channels Raw material Packaging Advertising

BMC

CUSTOMER RELATIONSHIPS Rejuvenating Considerate Obliging Constructive

CUSTOMER SEGMENT Men and women in the age group of 25-50 Income> 1000000 -experimental -more outgoing -health conscious -social workers -eco-friendly products -aesthetics for the kitchen

CHANNELS Product sale Hasti Organic stores Home stores Exhibitions Advertising/Promotion: Cookery shows/ chefs Food photography Food magazines Food bloggers C to C Service that explains how to use the products in the best way Cookery workshops with bamboo utensils

REVENUE Exhibitions Hasti Retail stores Grants Funding Donations

COSTING FIXED COSTS NAME

COST per month (Rs.)

Tools

8000

Rent

5000

Moulds

1600

Maintenance

555

Marketing

800

Marketing head

24000

Designer

36000

Manager

24000

Trainer

18000

Electricity

2000

Telephone

100

Online marketing

5000

TOTAL

30154

COSTING

VARIABLE COSTS

NAME

COST (Rs.)

UNIT

Bamboo

kilograms

Material Transportation

kilograms

Borax

1.2

gram

Boric

0.35

gram

Water

0.25

litre

PVA glue

3.15

milliliter

Linseed oil

160

kilograms

Skilled

300

day

Semi-skilled

250

day

Unskilled

200

day

Labour

COSTING

UNIT COSTS PRODUCT 1 CASSEROLE NAME

AMOUNT REQUIRED

UNIT

COST (Rs.)

Bamboo + transportation

0.5

kilograms

4.5

PVA glue

milliliter

15.75

Linseed oil

150

gram

Boric

gram

Borax

gram

Water

0.25

litre

0.5

Skilled

hours

125

Semi-skilled

hours

109

Unskilled

hours

Labour

Total Variable cost Total Fixed cost Total Unit cost Selling price

373 1

hour

150 523

1.5 times production cost 785

COSTING

PRODUCT 2 SET OF LIDS

PRODUCT 3 STEAMER

AMOUNT REQUIRED

UNIT

COST (Rs.)

AMOUNT UNIT REQUIRED

COST (Rs.)

0.02

kilograms

0.2

kilograms

0.5

milliliter

1.5

milliliter

6.3

gram

4.8

100

gram

1.5

gram

5.25

gram

0.25

litre

0.5

1.5

hour

1.5

hours

minutes

1.5

hours

minutes

1.5

hours

37 201

88 10

minutes

25 113

1.5 times production cost 169

minutes

100 301

1.5 times production cost 451

REFLECTIVE STATEMENT The project had to be worked upon keeping in mind all the perspectives - community, artisans, material, user, business. The trip taken to Odisha as part of the project, was important to understand the tribal communities and the crafts that they have. We visited around seven to eight communities and all of them are distinct in their culture and tradition. When we got back to Bangalore it was not at all hard to move from research to the next step because after all that I had seen I was clear about what was to be done. This is the first such project where I have worked to create a difference. Understanding the communities and their pains, I took this project as one where Iâ&#x20AC;&#x2122;m not just manufacturing products for the user but the production end is also benifitting from it. I have always wondered about pointless manufacturing of thousands of products and how it all end up in the waste. But this project gives value to the products manufactured.

REFERENCES http://www.bonappetit.com/test-kitchen/tools-test-kitchen/article/how-to-use-bamboo-steamer https://www.youtube.com/watch?v=K49OohbZxVc http://www.iskconvarnasrama.com/home/traditional-ways-of-storing-grains/#prettyPhoto http://www.jopreetskitchen.com/2015/06/indian-kitchen-cookwares-essential-indian-utensils.html https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2722699/ http://www.iskconvarnasrama.com/home/traditional-ways-of-storing-grains/#prettyPhoto http://www.thehindu.com/life-and-style/innovative-bamboo-products/article17400541.ece https://healthy-cookware.com/what-are-the-best-cooking-utensils-for-non-stick-cookware/ https://healthy-cookware.com/what-are-the-best-cooking-utensils-for-non-stick-cookware/ https://www.youtube.com/watch?v=xIIIrmpuFxA https://www.youtube.com/watch?v=o54XAGWci7c https://www.youtube.com/watch?v=nE3Ji6Wf0Eg https://www.youtube.com/watch?v=dmUxibj9-kM http://grow.cals.wisc.edu/environment/five-things-everyone-should-know-about-bamboo http://vietcraft.vn/coiled-bamboo-products/