Consultant Report to Plan Sudan

Training of Trainers

On the Manufacturing and use of

Improved stoves and fuel savings skills

Alaaga Program Unit
Al sofi

By:Mohammed Elfatih Medani

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TABLE OF CONTENTS

TABLE OF CONTENTS ----------------------------------------------------------------------------------- 2

Acknowledgement----------------------------------------------------------------------------------3

1. EXECUTIVE SUMMARY ------------------------------------------------------------------------------- 4

2. INTRODUCTION --------------------------------------------------------------------------------------- 4
3. TRAINING OBJECTIVES ------------------------------------------------------------------------------ 4
4.PREPARATION FOR THE TRAINING ----------------------------------------------------------------- 5
5. METHODOLOGY --------------------------------------------------------------------------------------- 6
6. THE THEORETICAL COVERAGE---------------------------------------------------------------------6
7. THE PRACTICAL SESSIONS ------------------------------------------------------------------------- 7
8. STOVES TESTS --------------------------------------------------------------------------------------- 7
9.OTHER FUEL SAVING SKILL -------------------------------------------------------------------------10
10. EVALUATING OF THE TRAINING ----------------------------------------------------------------- 11
11. THE CLOSING CEREMONY ---------------------------------------------------------------------- 11
12. CONSTRAINTS AND LESSONS LEARNED ------------------------------------------------------ 12
13. CONCLUSION AND RECOMMENDATIONS ------------------------------------------------------ 12
14.ANNEXES ---------------------------------------------------------------------------------------------13

٢
 Acknowledgement

I wish to express my thanks and appreciations to Uz. Mahadi AlMardi

and all the development community members in Al Sofi town for their
unlimited help
My thanks also go to Alafia Hamid and Fadul Gubara who
worked hard to help the trainees in the training
I’m also grateful to Khidir Al Shampati the training coordinator
who organized the training smoothly and successfully
My special thanks go to all the participants for their
cooperation and wonderful manner
My sincere thanks go to my assistance Hashim Salah who
manage and directed the workshop firmly to its successful end
Finally, credit is given to the homogenous plan Sudan staff –
Alaga program unit for their unfailing assistance and generosity.

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 1. EXECUTIVE SUMMARY
One of the activities carried under that project is the protection of the
natural resources in particular: trees of their role in rain fall and land
fertility. The other activity is to make cooking fire available, easy and safety
for the poor, through encouraging them to use efficient cooking system.

Promoting improved stoves is considered the most appropriate solution

in terms of affordability and the easy dissemination through extension and
the use of training of trainers as a multiplier effect and a mechanism to
reach as many people as possible in a short span of time.
Training of trainer workshop on the construction of the improved stoves and
promotion of energy saving practices was conducted in Al-Dwem for twelve
days aiming at improving the poor women skills to manufacture their
improved stoves by themselves and to train others.
The workshop cover two types of stoves: mud stove for burning firewood
and another one for burning charcoal as well as promotion of broad efficient
cooking practices
One model of improved Kisra stove was built and tested in a participant
house by local builders under the consultant supervision. The new stove is
so impressive and attracts the women attention.
The theoretical and practical training delivered was well received by the
trainees. The evaluation done showed that the overall rating of the success
is about 89%
The practical comparative tests proved the initial claim of a saving of up to
27% of fuel in the firewood stove and32% of fuel in the charcoal one.
The report recommends a number of recommendations that help the trainees
pursue training to others.

2. Introduction
Energy for household cooking in Sudan depends largely on biomass mainly
in the form of wood and charcoal. The annual consumption of both fuels is
approximately 5.7 million tones equivalents.
٤
Statistics on wood consumption of the country reveal that the use of wood
for fuel in the household sector is approximately 76%;
Forests covering 36% of the total area of Sudan in 1956 were depleted to
10% in 2004., but the tree density is decreasing through time and this is
a good evident for the deterioration of the environment.
This rabbit deterioration caused by the clearance of 13 million feddans of
forests per year.
In addition to energy inefficiency, deforestation, many other problems
associated with traditional use of wood fuels; such as increasing use of time
for collection of fuel, and deleterious health and environmental effects.
In order to correct this problem conservation through the improvements of
inefficient stoves and practices is necessary. Improved, efficient biomass
stoves can alleviate some of these problems by reducing some householders'
cash outlays for fuel; diminishing the time others must spend to collect fuel,
reducing air pollution, and relieving local pressure on wood resources.

3. Training Objectives and output

3.1 Project purpose:

Following are the project purpose.

To train 36 women as trainers in the construction and operation of the mud

fuel- efficient stoves for firewood and charcoals well as training them on
the proper use of the Kisra stove. After they have acquired the necessary
skills, the trainers are expected to train other beneficiaries in the village
To train women in other complementary efficiency cooking practices and
skills
To raise environmental awareness among participants

3.2 Expected impact

The participants are expected to be able to:

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 • Mention the advantages and disadvantages of the traditional stoves
mainly the 3- stone stove
• Construct and maintain the mud stove.
• Construct and maintain the Mubkhar stove
• Operate the improved stoves properly.
• Operate the Kisra improved stove correctly
• Absorb the benefit of a broad cooking practices
• Find the solution; to many troubleshoots concerning stoves’ usage
• Impart technical knowledge to other beneficiaries

4. Preparation for the Training

4.1 Pre-training preparations:

In the two days prior to the training, all the material and tools needed
were bought and brought to the training center. The most essential thing for
the success of the training was to find and locate clay of good quality.
Pots making is not a famous craft in Alsofi area. But after we a short
visit to a woman who used to manufacture Zeer pots, and another one to
a brick maker, we able to collect the suitable clay. Two types of clay
were found, with the same shrinkage percents. One is black and the other
is likely to be brown. The black one has a high plasticity We mix the
black clay with the brown one, in addition to the donkey dung in the
following proportion by volume 3:1:2 respectively and it gave good result
We know that the trainees when they go back to their villages they should
make their own decisions about that essential topic; but we aimed at
equipped them with methods, tools, and options to carefully select clay and
additives in their locations.
4.2The venue:

The hand craft institute was selected to be the venue for the training. Its
large hall was suitable place for lectures, demonstration and testing. In

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addition, the institute has an enough space for practical sessions. The
institute has a kitchen which allowed for making breakfast and other
accommodations locally and saved a lot of time.
The hand craft institute was rehabilitated by plan Sudan and established
also for the purpose of being a centre to build women capacity and qualify
them to participate equally with men in development program.
As the practical sessions should be done under shed, a pavilion was rent
for that purpose.

4.3 The trainees:

All the participants were literate and the selection covered most of the
criteria suggested by the consultant. The trainees in regard to their
educational level were distributed as follow: 16.7% elementary, 75%
secondary and 8.3% graduated.
As we aimed at qualifying women to be trainers, theoretical sessions are as
important as practical ones.

5. Methodology

Below is the methodology of the training.

The training course comprised of the theoretical part, which was delivered in
classroom lectures, multimedia show and panel discussion.
The practical sessions started with a demonstration by the trainer followed
by participatory practical exercises on the construction of the stove. Each
group built three stoves, and then each individual constructed three...
Intermittent panel discussions pointing out weaknesses followed the practical
involvement. Participants also practiced clay kneading and mixing.
In between, the trainer asked crosschecking short questions to assess the
level of understanding of the trainees.
The training delivery has also catered for considering injecting training skills
as well bearing in mind the nature of the trainees and their future role as
potential future trainers.

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At the end of the training, the trained trainees were orally and practically
examined

6. The Theoretical Coverage

The theoretical coverage is as follows.

• Planning for a training

• Discussing the training objectives
• Finding and choose the best clay
• Building the stove
• Maintaining the stove
• Efficient cooking practices (other skills and techniques that help
reducing fuel consumption)
• Environmental awareness raising including the environment crisis, and
the role of women in protecting the environment and resources.
How to find good clay for manufacturing the mud stoves and how to
prepare the clay for making the stoves. A number of methods and skills
were by demonstrates
-Brain storming on the advantage and disadvantage of the traditional stoves,
-why going for a new design? the basic features of the improved mud
stove and the advantages and disadvantages of the Mud stove
-A half an hour long multimedia was shown explaining the steps of making
the stove
-Heat mechanism in relation to the performance of the stove
-How the heat escapes from the traditional stove
-The smoke, how it happens and why? And its effect on women and
children health
-How to repair the mud stoves
-How to troubleshooting problem
-How to conduct monitoring

٨
-Training skills of how to be a good trainer e.g. how to transmit knowledge
to others. Each trainee came to put herself in the trainer’s position and
taught the others how to construct the mud stove? How to prepare for a
training course? At last her practice was assessed and valued in degree.
-A handout explaining all the construction steps and proper operation of the
stove as well as solving problem was distributed to the trainees to ensure
that they have something to refer to

7. The Practical Sessions

Practically, the course covered the following:

The trainees were divided into five groups. Each group asked to apply the
theoretical knowledge they gained. They have practically undertaken the
following:
• Crushed the clay
• Cleaned the donkey manure before they mixed it
• Prepared a mixture for the following day training
• measuring the shrinkage of the mixture
• Allowed the mixture to settle for about 48hours.
• Kneaded the mixture:
• Building the stove started with:
• Demonstration by the trainer while the trainees are watching for the
construction of the stove for the flat bottom pot and the curved bottom
one. More attention had been paid to the position and height of the
of the supporters and the important difference between the two types
of pots
• Each group built 3 stoves following the same stages of construction.
• Criticism to the work of the groups by others and pointing out
mistakes (the most common mistake was the positioning of the 3
bricks as pot rests and the circular channel gas)
• Demonstration by the trainer on the construction of the Mubkhar stove
and the same procedure explained above were repeated.
• constructed the stove individually

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 8. Stoves Tests

8.1 Comparison test:

Throughout the training sessions we used the controlled cooking test to
evaluate the performance of the improved stoves against the traditional ones
The control cooking test (CCT): is intended to provide estimates of the
fuel consumed by a set of specified cooking task. It is more reliable than
the WBT
This simplified version was designed by University of California and used by
Academic for Educational Development (AED) to evaluate the fuel efficient
stoves in Darfur.
Objectives:
Compare the fuel consumed and the time spent in cooking the same meal
Determine whether a stove can effectively cook the range of meals normally
prepared in the area
To give the participants the opportunity to try out the stove and to learn
how to operate it properly
Definition of the variables used in the test
Time taken to cook the meal:
The total time taken by the stove from putting the pot on the fire to the
end of cooking
Rate of Fuel consumption:
The total weight in grams of firewood consumed divided by the total cooking
time in minute
Saving%:
Firewood consumed by the traditional stove − firewood consumed by the mud stove
× 100%
Firewood consumed by traditional stove

8.2 Equipment sand material

Measuring scale accurate to20 gm with the capacity to weigh 10 kg
A timing device
Pans and tongs for removing firewood and embers
Fan
Resistant heat pad
Data entry sheet

١٠
Firewood:
Fire wood used in the test: was Mesquite (prosopis chilensis) air dried,
taken from the same source of wood.
Charcoal:
It was produced from Mesquite trees and taken from the same source of
charcoal.
Water:
Taken from the same source of water with the same ambient temperature
Pots used in cooking: we used the curved bottom pots which were
dominant in the villages, to cook on the Mud stoves and the 3-stones
ones. Two different sizes were used the small one was used to cook
Mulah and the other one for baking Assida.

Pot size Top diameter Medium diameter

(cm) (cm)
Size No. 2 20 23
Size No. 3 24.5 28

For the charcoal stoves we used the flat bottom pot with 26 cm diameter
Ingredient used:
The cooks were given the same amount and quality of ingredients, shown
in the following table

Table 8.1 Food stuffs and spices used in the controlled cooking test

Food stuff & spices Qty remarks

(gram)
sorghum flour 1500
Onion 0450
Tomato juice 040
Meat (fresh) 250
Okra 0150 Dry powder
Garlic 0075
Fennel& pepper 0020

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salt few
coriander 0020
Oil 0250
Water 1500

8.2 Ingredients for testing the Mobkhar stove against the metal one
Item Quantity (gm)
lentils 650
Onion 250
Oil 125
Water 1500
Salt and other spices Few

To allow repeating and thus reduce chances for bias and mistakes,
six mud stoves were selected against six traditional ones; the common meal
was selected to the test. We used pot with different sizes as well as
stoves. The common procedure for cooking the meals was used. In
addition the Mobkhar stove was tested against the traditional metal. Three
stoves of each type were selected to the test. Eighteen women were
identified and conducted all the operation needed to obtain similar final
meals.
The women were encouraged to say their observations of the mud
stoves after the finished of the test; they were impressive by the stove.
The most important points` derived from them are:
-unlike the 3-stone, the pot is stable in the mud stove in particular when
stirring Assida
-smoke free stove
-cold from outside

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Table 8.3 below summarizes the result:

Table 8.4 summarizes the end result for the charcoal stoves
average
fuel rate of fuel
cooking type of used average time consumption
system meal (gm) taken (mins) gm/mins savings%
traditional
metal lentil 293 57 5.1
Mobkhar
stove lentil 200 50 4 32

Although the mud stove was able to achieve significant fuel savings
over the three-stone fire, but better result could be achieved if the stoves
were left to completely dry.
There was considerable variability in the stoves performance, for
example one of the women cooked Assida with only 520 gm of wood in
sixteen minutes using the mud stove, and another woman used 960 gm to
cook the same quantity of food in the same type of stove took 27 minutes.

١٣
The same thing can be observed with the women cooked in the three
stone stove.
It is important to note that the behavior of the cook was likely an
extremely important factor in stove performance during the CCTs
On the other hand the metal stove found in the market during the
test had a round shape and only one air inlet. That type was not the
dominant stove for burning charcoal. The dominant one is the square metal
stove with two or more air inlets. That improved design for the metal stove
interprets the convergence between the two stoves in the burning rate.
The Mobkhar stove is also a traditional one for burning charcoal in
particular in the middle of Sudan, but tests carried on this stoves in the
past showed its superiority above the metal one.
The complete test is attached to this document

9. Other Fuel Savings Skills

Efficient cooking practices should be promoted alongside the efficient cooking

technologies as employing one without the other is to loose the full benefits
achievable. Throughout one hour and by means of multimedia show the
following cooking practices were discussed:

Cutting and splitting firewood, Drying wood, Protecting fire , Control of air
supply, Simmering food gently, Putting out fires promptly, Preparing all
ingredient in advance, Pre-soaking beans, Cutting food small, Using
tenderizers, Using lids, with a weight on top, Adding water during cooking,
cleaning cooking pots.

9.1The fireless cooker

The fireless cooker, retained heat cooker or food warmer can be built with
locally available materials and is used to keep food warm and to allow the
cooking of food with less fuel.
To use a fireless cooker, first bring food to the boiling point using a three
stone or improved cookstove, or gas or electric stove. The stove can now

١٤
be extinguished and the food is put into the fireless cooker which is well
insulated and keeps the food from cooling down.
The food cooks slightly slower than if it was directly on the stove, but the
saving in firewood can be large.
It has many advantages in convenience - it is portable, and can be carried
around easily. A well made fireless cooker can keep food warm for up to
8 hours after it has been heated, taking away the need to plan exactly
when the food must be ready. Also, it does not require watching the stove,
There is no risk of burning a pot in a fireless cooker, and there is no
flame to cause a household fire or health problems (indoor air pollution).
Much less heat is produced - only a fraction of that produced in regular
cooking. This heat might otherwise flow into the rest of the house, as well
as making the kitchen uncomfortable. Thus it can save energy and money
on air-conditioning. This is especially valuable in a warm or hot climate, or
in a small or poorly-ventilated kitchen.
The cooker can be made locally out of Saaf basket, three meter of cloth,
and cotton. The basket is lined with cloth and then put cotton in between.

9.1.1 Cooking with the Saaf basket

Four participants prepare the saaf basket for the test as described above
Half kilogram of beans pre-soaked in the water for 3 hours,
Two participants boil the bean for fifteen minutes and then put it in the
insulated saaf basket and carefully covered
The participants and their quests were very surprised when they found the
bean was well cooked, and still hot. Other important observations are the
degree of cooking and the taste which the participants agree that it was
better than the normal method.

10. Evaluating of the Training

To assess the quality and level of success of the training, the following are
the indicators and methods set to measure the success:

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The level of the attendance of participants (refer to attendance list annex-
2)
The active participation and engagement of the participants during training
The result of the oral and practical tests(Annex-3-)
¥ Each participant has constructed three stoves: mud stove for the flat
bottom pot, mud stove for the curved bottom pot and Mobkhar charcoal
stove
Achievement of the training objectives and purpose
According to the assessment of performance against the indicators, the
following are the achieved results:
90% of the participants attended the training regularly. 8% attended 88% of
the course, and only 2% attended 63% of the training. Actually the latter
attended the course on behalf of herself after she heard about the course
from her colleagues.
The oral test results revealed that an average of 82% has been achieved.
However, in the practical test the average has been 92%; with an overall
average of 89%
All the trainees were very interesting and enthusiastic in the training, and
they were very cooperative- even those who brought their babies with
them- although the training itself was very tough
The assessment also proved that the training objectives were achieved

11. The Closing Ceremony

A closing ceremony was organized on the last day with the purpose of
officially recognizing the trainees, to raise people awareness on the different
issues and to share the outcome with other civil organization and
government officer The most important activity was the participants carried
out the control cooking test and showing their stoves to the guests. The
participants were given the chance to reflect to the audience their experience
and what they have benefited from the training.

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All the stakeholders agreed upon the success of the workshop; and its role
in protecting the local environment, and asked the trainees to impart the
useful information gained during the course to the community.
At the end of the closing ceremony, the Honor guests awarded certificates
of participation.

12. Constraints and Lessons Learned

1. The Measuring scale: the ideal scale for conducting the tests is the
digital one. But, as it was not available, we used an old scale
without a glass cover;and it was affected by wind and could hardly
give accurate measuring, accordingly, some important variable such as
(specific consumption) which is very important in indicating stove
performance were rejected.
2. The ceramic moulds used for producing charcoal stoves were very
few; resulted in consuming a long time in practicing the
manufacturing of the stoves
3. Electricity supply was the major problem during the training. valuable
time was lost in waiting for the generator to operate in the training
center as well as the guest house

13. Conclusion and Recommendations

1. The training went very well but the most important indicator for the
success of the workshop is the ability of the participants to deliver
training to targeted households and reach as many households as
possible in the shortest possible time. I recommend the trainers should
be support with the necessary material and start training other women
in their villages as quickly as possible, or in the course of time the
women will forget most of what they learned.
2. To avoid adverse impact caused by wrong stove manufacturing the
training should be centralized- at least at the beginning- using the
women pots as a mold. This will help in controlling the final quality of
the produced stoves

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3. Conducting controlled cooking tests at the end of the each training
course, and/ or periodically is vital to ensure that the stoves are
performing well. I recommend that each branch office equipped with
accurate testing kit.
4. The practical stove comparative test proved the claim of up to 67%
savings and hence the mud stove was accepted by the participants
and the idea is now owned by them
5. Systematic follow-up should be conducted regularly where women using
the improved mud stoves are asked to record their observation on the
status and performance of the stove this will ensure accuracy in both
production and operation of the stoves.
6. The dissemination of other efficient cooking practices is equally
important.
7. For the fabrication of the Mubkhar stove, I recommend the organization
to supply the women with the metal grate (x-bender) and ceramic
pots to be used as a mould, which they will be the possible
factors that hindering the production of these types of stoves.
8. Group cooking is one of the most effective ways to reduce per capita
consumption. In this region Kisra (sorghum pancake) is the main
dish for most of the households. It consumes a lot of firewood when
baked in 3-stone stove. I think the organization can try to promote
the improved Kisra communal stove through participation. Each stove is
housed in a separate shelter and used by at least ten households ,
cooking in sequence throughout the morning
9. The craft institute is a suitable place for training but it will need a
shed for the practical activity. Renting pavilion is very expensive, so
I recommend that Plan should urgently construct a fixed shed from
metal pipe and (zinc).

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 Anex -1-

Workshop timetable
31/1-7/2/11
Days Activities
‫ا‬ ‫ا‬ breakfast ‫ا‬2nd session Break 3rd session
٠١:00- ٠١:00-1١:00 ١٠:00- ١٠:٠٠-٠٩:00
٠٤:00-٠١:٣0
٠1:٣0 ١١:٠0
1 • Opening ceremony • Theory: Environmental hazards and Clay preparation
• Aim of the workshop the role of women in
• Workshop procedure • How and where to find a good clay
• • How do you know the clay is good
2 • Kneading the clay • Mud stoves construction step by step • stove construction by trainer
• partial show on the mud stove
construction

١
3 • measuring the • Multimedia: construction of the • Construction of one mud stove
shrinkage of the mobkhar stove step by step with rounded pot by volunteers)
samples • Opening the air inlet and finishing the • Demonstration: construction of
• the differences in model stove Al- Mobkhar stove by the trainer
constructing the mud • Preparation of the clay for the
stove for different practical work
types of pots

4 • Construction of the • Preparation of clay for the practical • Advantages and disadvantages of
mud stove and the test traditional stoves
mobkhar stove by • Maintenance: theoretical & • Construction of the Mud & the
group practical Mobkhar ones by individual (practical
test)
• Types of stoves and
their characteristics

5 • finishing the practical work

• Construction of Kisra stove by the consultant and builders from the city

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6 • Climate change and • thermal energy dynamic • innovations on energy
effects • Stoves over the world efficiency
• The relation • Efficient cooking practices and • Stoves over the world
between the Fireless stove.
temperature and • testing the Kisra stove
nutrition
7 • How to be a good • Testing the mud stove • oral test
trainer(training skills) • Testing the fireless stove • Preparation of control cooking
• How to monitor • Troubleshooting problems test
stoves construction associated with stove usage
in the field
8 Conducting the controlled cooking test + closing ceremony

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 Annex -2- participants and attendance

education marital family

No. name age village position 1 2 3 4 5 6 7 8
level status size
1 Abla Mougtaba Ahmed Saad 19 Secondary Soffi ------- Single 8 √ √ √ √ √ √ √ √
2 Hanan Idrees Ali 31 Secondary Soffi Teacher Married 7 √ √ √ √ x √ √ √
Magda Ahmed Magzoub √ √ √ √ √ √ √
3
Hamad
30 Medium Soffi h.wife Single 9 √
4 Neimat Abdarraheem Awad 22 Secondary Soffi h.wife Single 7 √ √ √ √ √ √ √ √
5 Razaz Alradi Bakheet 19 Secondary Soffi h.wife Single 9 √ √ √ √ √ √ √ √
6 Batoul Mahamod Mustafa 30 Secondary Soffi Teacher Single 14 √ √ √ √ √ √ √ √
7 Hind Bakheet Ahmed 19 Secondary Soffi Teacher Single 10 √ √ √ √ x √ √ √
8 Nafeesa Mahomed Alamen 30 Secondary Soffi h.wife Single √ √ √ √ √ √ √ √
9 Sit Albanat Idrees Ismail 26 Graduate Soffi Student Single 12 √ √ √ √ √ √ √ √
Ameena Abd algadir Health √ √ √ √ √ √ √
10
Mohamed
40 Medium Soffi
worker
Single 8 √
11 Safeea Mahomed Almahi 19 Secondary Soffi Teacher Single 6 √ √ √ √ √ √ √ √
12 Aisha Alhado Gammaa 19 Elementary Soffi h.wife Single 9 √ √ √ √ √ √ √ √
13 Ihlam Ahmed Gammaa 18 Elementary Soffi h.wife Single 10 √ √ √ √ √ √ √ √
14 Rabaa Mohamed Alimam 28 Secondary Soffi Teacher Married 6 √ √ √ √ √ √ √ √
15 Safeea Yuosif Mahomed 18 Elementary Soffi Student Single 10 √ √ √ √ √ √ √ √
16 Awatif Mohamed Noor 37 Secondary Soffi Teacher Married 5 √ √ √ √ √ √ √ √
17 Batool Yousif Mohamed 16 Elementary Soffi Student Single 10 √ √ √ √ √ √ √ √
18 Neimat Idrees Ali 32 Secondary Soffi Teacher Single 6 √ √ √ √ √ √ √ √
19 Howida Awad Alkareem Ali 32 Secondary Soffi Teacher Married 5 √ √ √ √ √ √ √ √
20 Asia Fadoul Alseed 35 Secondary Soffi Teacher Married 4 √ √ √ √ √ √ √ √
21 Fatima Dafaa Alla 30 Secondary Soffi h.wife Single - √ √ √ √ √ √ √ √
22 Fatima Hassan Osman 28 Graduate Soffi Student Single - √ √ √ √ √ √ √ √
23 Yasmeen Alhag Fadoul 24 Secondary Soffi Student Single - √ √ √ √ √ √ √ √
24 Safaa Fadoul Alla Mohamed 19 Secondary Soffi h.wife Single 8 √ √ √ √ √ √ √ √
25 Zainab Hasab Alrasoul saad 29 Secondary Soffi ٤
h.wife Single 9 √ √ √ √ √ √ √ √
26 Manahil Dafaa Alla Hamid 22 Secondary Soffi Student Single 7 √ √ √ √ √ √ √ √
27 Intisar Abbas 26 Secondary Soffi Student Single 8 √ √ √ √ √ √ √ √
28 Zahra Hamid Faroug 23 Graduate Soffi Student Single 8 √ √ √ √ √ √ √ √
29 Shadia Ata Almanan Basheer 35 Secondary Soffi Teacher Married 8 √ √ √ √ √ √ √ √
30 Omima Hassan Babikir 30 Secondary Soffi Teacher Married 10 √ √ √ √ √ √ √ √
31 Alawia Adam Ahmed 30 Secondary Soffi h.wife Married 10 √ √ √ √ √ √ √ √
32 Amal Omer Ibrahim 30 Secondary Soffi h.wife Single 11 √ √ √ √ √ √ √ √
33 Bulges Albasheer 30 Secondary Soffi h.wife Single 7 √ √ √ √ √ √ √ √
34 Zahra Ibrahim Ali 24 Secondary Soffi h.wife Single - x √ √ √ √ √ √ √
35 Mouzdalifa Belal Mosa 23 Secondary Soffi Student Single 8 x √ √ √ √ √ √ √
36 Sondos Mohamed Ali 20 Secondary Soffi Student Single - x x x √ √ √ √ √

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 Annex -3- result of oral and practical test

Mud Mod
Mobkhar average/ average/
No. NAME oral stove stove
stove practical total
(Flat) (Round)
1 Abla Mougtaba Ahmed Saad 7 29 30 28 29 36
2 Hanan Idrees Ali 7 - 30 - 30 37
3 Magda Ahmed Magzoub Hamad 10 29 28 28 28 38
4 Neimat Abdarraheem Awad 7 28 27 29 28 35
5 Razaz Alradi Bakheet 8 24 23 27 25 33
6 Batoul Mohamed Mustafa 8 26 25 27 26 34
7 Hind Bakheet Ahmed 9 - 25 - 25 34
8 Nafeesa Mahomed Alamen 10 29 27 27 28 38
9 Sit Albanat Idrees Ismail 6 27 29 28 28 34
10 Ameena Abd algadir Mohamed 6 28 21 28 26 32
11 Safeea Mahomed Alimam 5 28 26 - 27 32
12 Aisha Alhado Gammaa 6 26 27 25 26 32
13 Ihlam Ahmed Gammaa 6 29 27 28 28 34
14 Rabaa Mohamed Alimam 8 29 29 27 28 36
15 Safeea Yuosif Mahomed 5 26 24 24 25 30
16 Awatif Mohamed Noor 9 - 29 27 28 37
17 Batool Yousif Mohamed 7 15 15 24 18 25
18 Neimat Idrees Ali 8 30 29 27 29 37
19 Howida Awad Alkareem Ali 9 30 27 28 28 36
20 Asia Fadoul Alseed 10 27 26 - 28 38
21 Fatima Dafaa Alla 10 26 28 29 28 38
22 Fatima Hassan Osman 10 27 27 27 27 37
23 Yasmeen Alhag Fadoul 10 29 29 30 29 39
24 Zainab Hasab Alrasoul saad 10 ٦
29 27 29 28 38
25 Safaa Fadoul Alla mohamed 7 27 26 - 27 34
26 Manahil Dafaa Alla Hamid 9 - 29 - 29 38
27 Intisar Abbas 9 26 25 27 26 35
28 Zahra Hamid Faroug 10 29 28 28 28 38
29 Shadia Ata Almanan Basheer 10 30 29.5 28 29 39
30 Omima Hassan Babikir 10 - 28 - 28 38
31 Alawia Adam Ahmed 8 28 28 29 28 36
32 Amal Omer Ibrahim 7 28 28 28 28 35
33 Bulgees Albasheer 10 29 29 28 29 39
34 Zahra Ibrahim Ali 7 27 28 29 28 35
35 Mouzdalifa Belal Mosa 6 26 28 29 28 34
36 Sondos Mohamed Ali 9 28 26 28 27 36

٧
 People attended the closing ceremony
Mohammed Husain
Ahmed Mohammed Yousif Community development federation

secretary