The National Center for Atmospheric Research (NCAR) has just launched a study examining the impact of open-fire cooking on regional air quality and human health. The study will look at atmospheric air pollutants and human diseases in terms of the effects of smoke from traditional cooking methods in households, villages, and entire regions particularly in northern Ghana. There are many factors that force developing countries to rely on cooking food with open flame fires. For example, electricity and energy sources are extremely scarce and lead natives to use dried plant stalks and other mediums for fuel. Research suggests that the continued use of these open fire pits and stoves has the potential to create problems for local populations.