Abstract:
In the absence of the widespread distribution of modern cooking fuels in developing countries, efforts are being
made to utilise biomass residues which abound in most of these countries. This is intended to replace portions
of firewood and charcoal and thereby reduce the cutting down of forests for fuel purposes. Briquettes from
agro-residues have therefore been promoted as a better replacement to firewood and charcoals for heating,
cooking and other industrial applications in both urban and rural communities. This study sought to assess the
physico-chemical properties of charcoal briquettes produced in Ghana and also establish demand for and
willingness of potential users to substitute charcoal and firewood with a charcoal briquette. A laboratory
experiment was conducted to determine the physico-chemical characteristics of the briquettes. This was done prior
to the distribution of the briquette to potential users to collaborate their views or otherwise on the handling and
burning characteristics of the charcoal briquette. A survey was undertaken a week later using questionnaires to
access the willingness of the potential users to use the briquettes. Sixty respondents were purposively selected
from households and the hospitality industry for the survey. Results of the physico-chemical assessment of the
briquettes were as follows: length (75 to 120 mm), moisture content (5.7% dry basis), density (1.1 g/cm3
), ash
content (2.6%), fixed carbon (20.7%), volatile matter (71%) and calorific value (4,820 kcal/kg). Responses from the
survey indicated that the briquette is easy to ignite, has a long burning time and has good heat output.
Respondents also observed that the briquettes did not give off sparks and had less smoke and ash content as
compared to the regular charcoal they often used. Finally, 93% of the respondents indicated their willingness to
use the briquettes if the price was comparable to charcoal.
Keywords: Sawdust charcoal briquettes, Physico-chemical characteristics, Demand and potential user's acceptability
