DETERMINANTS OF LPG USAGE AND POTENTIAL ALTERNATIVE COOKING ENERGY SOURCES IN RURAL SRI LANKA

Abstract

This study investigated the impact of energy security on rural household cooking practices. A sample of 56 households out of 561 households in Pamunugama area of the Kalutara District of the Western Province was selected using stratified random sampling and data collected through structured questionnaires. Secondary data from Grama Niladhari reports were incorporated to reinforce the empirical analysis. Tables and graphs were used to present the data. Energy is used for various purposes, but here we analyze only the energy security of energy used for domestic cooking in the rural sector. Numerous studies on energy security and domestic energy sources indicate a growing preference among rural populations for the use of imported liquefied petroleum gas (LPG) for household purposes. However, due to the recent economic crisis faced by Sri Lanka, a problematic situation arose regarding the import of energy, and due to this, a problematic situation also arose regarding the energy used for cooking in rural households. That is, the availability of affordable, continuous sources of energy for cooking in rural households poses challenges. The main objective of this research was to analyze how energy security influence rural household cooking practices, with particular emphasis on LPG adoption and the exploration of alternative energy sources. The first specific objective was to identify the key socio-economic, demographic, and accessibility factors that have led rural households to increasingly adopt LPG for cooking and the second spesific objective was to identify alternative cooking energy sources viable in rural areas to reduce household cooking costs while ensuring affordability, availability, and accessibility. This analysis was done through multiple regression models and statistical measures, and the SPSS software was also used for this purpose. Key factors influencing the preference for LPG included household income levels, distance from LPG supply points, family size, and the number of meals prepared daily. Compared to electricity and kerosene, primary sources of energy such as firewood, crop residues, animal waste etc. are successful alternatives that can be used for cooking in rural areas and reduce cost. Overall, the study concluded that energy security in rural household cooking is primarily influenced by the affordability, accessibility, and convenience of energy sources. Promoting the use of locally available primary energy resources can significantly enhance energy security, reduce dependence on imported fuels, and ensure sustainable cooking practices in rural Sri Lankan communities. The research contributes to policy-level discussions on energy resilience and the promotion of sustainable, locally appropriate energy alternatives in rural development strategies.