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October 2013
By; Esther Wereh
Assessing the Suitability of Briquettes for Household Use
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Acknowledgements
The author would like to acknowledge the GVEP International team for their guidance and support in carrying out
the study and field work activities, in particular Laura Clough, George Theuri, John Irungu, and Maurice Onzere.
GVEP International would like to thank the organizations and individuals interviewed for this assessment for giving
up their time and contributing their knowledge and experience.
Thanks also go to the staff of Global Peace Foundation who provided linkages and introductions to the local
community where the research took place. We would also like to extend our gratitude to members of the local
communities who took part in the assessment activities and gave up their time to share their valuable experiences
and opinions.
For the funding of the Capital Access for Renewable Energy Enterprises (CARE2) project, under which this study
was completed, GVEP International would like to thank the Swedish International Development Cooperation
Agency (Sida).
The Swedish International Development Cooperation Agency (Sida)
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Table of Contents 1. Introduction ........................................................................................................................................ 6
1.1. Background Context ......................................................................................................................... 6
1.2. Gvep International ........................................................................................................................... 7
1.3. Aims And Objectives Of The Research ............................................................................................. 9
1.4. Scope Of Work ............................................................................................................................... 10
2. Background On Briquettes ................................................................................................................ 12
2.1. Briquettes Production And Use In East Africa ............................................................................ 12
2.2. Types Of Briquettes In Kenya ..................................................................................................... 12
2.3. Household Use Of Briquettes In Kenya ...................................................................................... 16
2.4. Summary Of Gvep Briquette Market Assessment ..................................................................... 16
3. Research Design And Methodology .................................................................................................. 17
3.1. Introduction................................................................................................................................ 17
3.2. Community Focus Group Discussions (Fgd) ............................................................................... 17
3.3. Household Survey....................................................................................................................... 19
3.4. Briquette Suitability Study ......................................................................................................... 19
4. Results And Discussion ...................................................................................................................... 20
4.1. Household Responces ................................................................................................................ 20
4.2. Technology Acceptance (Briquettes And High End Cookstoves) ................................................... 26
4.3. Findings From The Stakeholders ................................................................................................ 31
5. Conclusion And Recommendations .................................................................................................. 33
5.1. Conclusion .................................................................................................................................. 33
5.2. Recommendations ..................................................................................................................... 33
Appendices ................................................................................................................................................ 35
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List of Figures
Figure 1: Types of briquettes made by the carbonized process ............................................................... 13 Figure 2: Sawdust briquettes made by the non-carbonized process ....................................................... 13 Figure 3: The current Kenyan Market Structure ....................................................................................... 14 Figure 4: The electric and manual briquette making machines commonly referred to as the briquette extruders ................................................................................................................................................... 15 Figure 5: Community Focus Group Discussion with Kariobangi Women Groups .................................... 18 Figure 6: Briquette Manufacturer, Mr. Kairu (Pak Fabricators), demonstrating to the women how to light up the briquettes .............................................................................................................................. 18 Figure 7: The two types of briquettes used in the study. The ball briquettes and the sausage briquettes.................................................................................................................................................................... 19 Figure 8: Highest Education Level Attained and Marital Status ............................................................... 20 Figure 9: Household Members ................................................................................................................. 21 Figure 10: What do you like about the fuel you use? Figure 11: What don’t you like about the fuel you use? 23 Figure 12: What is your most preferred fuel? .......................................................................................... 23 Figure 13: The type of cook stove commonly used by the respondents .................................................. 24 Figure 14: The common places where stoves are purchased .................................................................. 25 Figure 15: Duration before stove replacement ........................................................................................ 25 Figure 16: The Envirofit Cook Stove .......................................................................................................... 31
List of Tables
Table 1: Field Assessment Dates ............................................................................................................... 17
Table 2: Respondents in the Study ........................................................................................................... 20
Table 3: Average Weekly Expenditure on Fuel ......................................................................................... 22
Table 4: Table showing household stove use ........................................................................................... 24
Table 5: Sausage Briquettes, Daily Analysis Summary ............................................................................. 27
Table 6: Ball Briquettes, Daily Analysis Summary ..................................................................................... 28
Table 7: Summary of the respondents' comments on Briquette Use ...................................................... 30
Table 8: A comparison of the cost of the briquettes and the charcoal verses how long it would last. ... 30
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Acronyms and Abbreviations
CARE2 - Capital Access for Renewable Energy Enterprises
CIC - Climate Innovation Centre
CO2 - Carbon dioxide
DEEP - Developing Energy Enterprises Project
e-MSMEs- Energy Micro Small and Medium Enterprises
FAO - Food and Agricultural Organization
FGD - Focus Group Discussions
GPF - Global Peace Foundation
GVEP - Global Village Energy Partnership
KCJ - Kenya Ceramic Jiko
KES - Kenya Shillings
Kg - Kilogram
KNBS - Kenya National Bureau of Statistics
PDPs - Pipeline Development Projects
Sida - Swedish International Development Co-operation Agency
SMEs - Small and Medium Enterprise
UNDP - United Nations Development Programme
USD - United States Dollar
WHO - World Health Organization
Exchange Rate Used 1 USD = 84 KSHS
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Executive Summary
In September 2012, GVEP International embarked on a partnership with the Swedish International Development
Cooperation Agency (Sida), to manage the CARE2 project, a programme to improve capital access in the renewable
energy markets, across four countries in East Africa. In Kenya, the project (known as PDP3) will support e-MSMEs
in improved cookstoves and briquette production. The PDP seeks to increase the quality and uptake of locally
made domestic biomass stoves and biomass briquettes through improving on product design, marketing and
distribution and scaling up production for high potential local producers.
Empirical evidence, including findings from a recent assessment of the briquette sector commissioned by GVEP,
suggested that challenges exist for briquette adoption in the household market. To gain a better understanding
of the use of briquettes within households this briquette suitability assessment study was carried out so as to
understand how well briquettes burn in commonly available cookstoves, their suitability to common household
cooking tasks and what consumers like and dislike about their use.
Interviews were conducted with stakeholders in the biomass sector including biomass briquette manufacturers,
organisations that are running briquette initiatives and households in Kariobangi, Nairobi that used the biomass
briquettes. This had the following findings:
The most common types of fuel used in the residential households were charcoal and kerosene
The most common cook stove was the Kenya Ceramic Jiko
The briquette technology was not common in the area during the time of the study but the response
towards it was positive, people were more willing to take up the technology and use it daily.
A few individuals were interested in doing a briquette retail business in their neighbourhood
Based on the analysis of the findings, the assessment went on to make the following recommendations:
There needs to be a technological improvement on the kind of stove to be used with briquettes as the
fuel
There needs to be an improvement in the technology of making briquettes
There should be improved briquette commercialization such that the briquettes are advertised in various
industrial and residential areas and are made available for their purchase and use
There is a need to also increase the retail sale of briquettes in residential areas.
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1. INTRODUCTION
1.1. Background Context
The Biomass Demand
The demand for energy in East Africa is increasing both for households, businesses and industry. Increasing
populations, aggressive deforestation, expanding economies and a lack of regulation have led to increasing fuel
prices and shortages, which often hits hardest the households and businesses most in need. In Kenya,
approximately 82% of the population cooks with biomass (wood and charcoal). Within urban areas kerosene is
the most widely used fuel (44.6% of the population) followed by charcoal (30.2% of the population), whilst in rural
areas wood is predominantly used by 88.2% of the population1. Biomass fuels are also used for many institutional,
commercial, and industrial applications; such as cooking in hotels and restaurants, space heating for poultry
farmers, and heating applications in industrial boilers.
Fuel prices have increased steadily throughout East Africa over the last decade. The past year alone has seen
significant hikes in the price of fuel and other commodities, increasing the cost of living for many people and
increasing running costs for small business and industry. According to Kenya National Bureau of Statistics, the
average retail price of a 4kg tin of charcoal in Kenya has increased from 49 KES in June 2011 to 63 KES in June 2012
to 70 KES in June 20132.
With such a high dependence on fuel wood and charcoal for both households and business in Kenya it is not
surprising that the country has experienced continued loss of forested areas over the past two decades. According
to FAO, only 6% of Kenya’s land cover was classified as forest in 2010 after cover declined by 0.3% per year
between 2000 and 2010. Although not the sole cause, wood harvested for fuel is a significant driver of
deforestation.
Within urban areas, dependence on charcoal for cooking is high and charcoal vendors selling by the bag or tin are
a common sight within the residential areas. However much of this charcoal is produced through unregulated and
inefficient methods, with production efficiency as low as 8 to 15%3. In addition around 10 to 15% of charcoal is
wasted as dust which is often discarded4.
Biomass briquettes may offer an alternative fuel for many of these applications. Biomass briquettes are a form of
solid fuel that can be burned for energy. They are created by compacting loose biomass residues into solid blocks
that can replace fossil fuels, charcoal and natural firewood; for domestic and institutional cooking and industrial
heating processes. Briquettes can be made from biomass residuals such as charcoal dust (which is waste from the
production process), coffee husks, coconut husks, maize cobs and sawdust amongst others. Briquettes have the
potential to be a source of renewable energy, if they are made from sustainably harvested biomass or agricultural
residues. It is in this perspective that CARE2 project seek to understand the challenges in the production, supply
1UNDP/WHO.The Energy Access Situation in Developing Countries: A Review Focusing on the Least Developed Countries and Sub-Saharan Africa. 2009. 2KNBS, Leading Economic Indicators, July 2012
3 H Ferguson, Briquette Businesses in Uganda, Feb 2012 4 M Njenga et al, Making a Living from Dust, 2011 (accessed at
http://www.worldagroforestrycentre.org/sites/default/files/MITI%20Njenga%20et%20al%20briquette%20%20livelihoods%202011.pdf)
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and use of biomass briquettes with an aim of up-scaling its use at the same time reducing dependency on charcoal
for household energy consumption.
1.2. GVEP International
GVEP International (Global Village Energy Partnership) is a non-profit organisation that seeks to reduce poverty
by bringing energy services to people. They focus their work on renewable energy technology in rural and peri-
urban areas of developing countries. GVEP believe that business-led solutions are essential to meet the energy
needs of people in these areas. They stimulate the creation of a broad range of micro, small and medium-size
enterprises (MSME) in the energy economy, support and nurture these businesses, and help connect them with
funders; so they can work towards providing communities with access to energy at affordable prices.
GVEP works across Africa and the Caribbean, with an experienced team operating from regional offices as well as
their London head office. Specific programmes and competitions help them meet the needs of energy
entrepreneurs providing them with investment, business plan advice and the impetus to develop and improve
their businesses.
Recent programs and partnerships include:
The Kenya Climate Innovation Centre (CIC), providing business incubation services – including small grant
and investment capital, business advice, access to information and workshop resources, as well as
laboratory and office facilities - to climate technology start-ups.
Supporting energy SMEs in Sub-Saharan Africa, a $30 million programme providing technical and
financial assistance to small and medium enterprises in East and West Africa.
Loan guarantee fund, encouraging the flow of credit by underwriting loans to energy businesses.
Business plan competitions, to award financial and technical help, such as the IDEAS Energy Innovation
Contest and the Access to Clean Energy Challenge East Africa, run in tandem with the BiD Network.
Developing Energy Enterprises Project (DEEP), training and supporting over 900 micro entrepreneurs in
East Africa with basic business skills, accessing capital, improving their technical knowledge and helping
with marketing and distribution plans.
1.2.1. GVEP’s Experience with Briquettes
GVEP has been working with briquette entrepreneurs in East Africa since 2008. Initially through DEEP,
approximately 152 small and micro briquette enterprises were supported in Kenya, Uganda and Tanzania with
business and technical advisory services as well as market development and financial linkages. GVEP has further
supported briquette entrepreneurs in Kenya to access finance through a Rotary grant, enabling briquette
entrepreneurs to buy manual and electric machinery to improve production. In addition several medium sized
briquette businesses are being supported under the CIC. Building on the work of the DEEP program GVEP is
planning to work with more micro briquette businesses in Kenya and Uganda through the CARE2 program, which
will help entrepreneurs increase the quality of their products and scale-up production.
1.2.2. The Capital Access for Renewable Energy Enterprises (CARE2) Project
In September 2012, GVEP International embarked on a partnership with the Swedish International Development
Cooperation Agency (Sida), to manage the CARE2 project, a USD 7 million programme to improve capital access
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in the renewable energy markets, across four countries in East Africa. The project has, among other components,
four Pipeline Development Projects (PDPs) which will be implemented in Kenya, Uganda, Tanzania and Rwanda.
PDPs target market development activity in specifically defined niches, in order to stimulate the creation and
growth of e-MSMEs in those niches, and thereby to build the “pipeline” of potential transactions for investors and
lenders.
In Kenya, the project (known as PDP3) will support e-MSMEs in improved cookstoves and briquette production.
Approximately 20 producers of improved cookstoves, 20 suppliers of ceramic liners and 20 producers of biomass
briquettes will be supported in addition to a network of approximately 130 retailers. This PDP seeks to increase
the quality and uptake of locally made domestic biomass stoves and biomass briquettes through improving on
product design, marketing and distribution; and scaling up production for high potential local producers. The
project aims to generate the following benefits (as they relate to briquettes);
Creation of further employment in energy enterprises through scaling up of existing producers and
development of retail networks
Increased and improved availability of quality alternative fuels
A positive benefit to women, as either owners or employees of supported E-MSMEs, or as indirect
beneficiaries of increased penetration of briquettes
Reduction in unsustainable biomass demand and hence a reduction in deforestation
A material reduction in CO2 emissions
1.2.3. Partners in the study
Global Peace Foundation
The Global Peace Foundation (GPF) is a global movement of committed peace builders working in partnership
based on common principles, values, and aspirations. GPF promotes and celebrates persons and programs that
contribute to reconciliation, mutual respect, harmony and cooperation, and sees all humankind as one family
under God irrespective of their, economic status, racial, social or religious affiliations. The foundation which has
its headquarters in Washington DC was registered in Kenya on 4th June 2010 and has since been advancing
programmes that promote sustainable peace and development in partnership with the Government of Kenya, the
United Nations, IGAD, and other international and local agencies with similar objectives.
The briquette suitability research was carried out under the Community Based Development program. The role of
GPF in this study was to;
Provide contact with the different women groups in Kariobangi
Set up a meeting date, time and venue for the Focus Group Discussion with the women groups
Facilitate the provision of the high end cook stoves to be used during the study period.
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1.2.4. Study Context
Empirical evidence, including findings from a recent assessment of the briquette sector commissioned by
GVEP5, suggests that challenges exist for briquette adoption in the household market. These challenges
include;
Suitability of briquettes for use in charcoal stoves that households currently use since briquettes often
require more ventilation to light and burn sufficiently, leading to many raising the questions of whether
a specific briquette stove is needed.
Differences in the performance of briquettes compared to charcoal means that end user expectations
may not be met. For example briquettes do not give such an intense heat as charcoal and have a higher
ash content which the end user may not like.
To gain a better understanding of the use of briquettes within households it was proposed that a briquette
suitability assessment is carried out, to understand how well briquettes burn in commonly available cook stoves,
their suitability to common household cooking tasks and what consumers like and dislike about their use.
1.3. Aims and Objectives of the Research
This study aims to better understand the suitability of the different types of briquettes available in the market as
used in households. Market research has indicated that the use of briquettes has been poorly received in different
households and most women have a certain attitude towards it. The aim of this analysis is to understand how well
briquettes burn in commonly available cook stoves, their suitability to common household cooking tasks and what
consumers like and dislike about their use.
These findings will go on to inform the CARE2 program on the interventions that are required to maintain the
suitability of briquette usage for households in Kenya. Specific areas where the program can intervene and add
value will be identified. For example the study will inform the program of the types of briquettes and
characteristics that are most suitable for households and what cook stove is better suited for their use. This will
provide valuable feedback to producers of briquettes and cook stoves and help develop promotional messages
for briquettes in the household market. It will also feedback into the current cook stove design efforts as to how
stoves can burn briquettes better.
The study has the following key objectives;
To assess the suitability of two different briquettes to different households and common cooking tasks.
To find out whether the briquettes work efficiently with the normal improved cook stoves and other
stoves found in people homes.
To find out the consumer’s general opinion of the briquettes.
5 Mareco Ltd. Assessment of the briquette market in Kenya . August 2013 (accessed at http://www.gvepinternational.org/en/business/studies-and-
reports) 6
Retrieved from "http://en.wikipedia.org/wiki/Kariobangi
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1.4. Scope of Work
1.4.1. Study Area The study area, Kariobangi (1° 16' 0" South, 36° 53' 0" East) is a low-income residential estate in northeastern
Nairobi, Kenya. It consists of both apartments and slum-type dwellings. It is split into two parts, Kariobangi North
and Kariobangi South. The northern part was constructed first, with first buildings built in 1961.6
The houses in this Kariobangi are varied in design and range from the flats, and mansionettes - including the
famous red brick, timber houses (owned by the Nairobi city Council), to the privately owned bungalows.
A number of former open -children- playgrounds have been grabbed and turned - overnight - into low-cost - both
permanent and semi-permanent housing units. The highlight of this trend has been the development of an
informal settlement estate 'slum', right next to the primary school. Other types of developments characteristic of
the early to late 1990s include the low-cost housing units constructed in the previously vacant and sparse land
area (popularly known as 'lightie'), which lies towards the north and eastern parts of the estate and which was
earlier reserved for light industries/small-scale enterprises aimed at building an entrepreneurial base in the area
- as a way of fighting poverty within the area and the city in general terms.
Kariobangi area was chosen to be area of study because of the middle – lower class residents that stay there,
these families are more likely to use the Portable Jiko as evidenced by the numerous numbers of charcoal vendors
in the area. This means that people in the area are paying for fuel and therefore there is a likely market for
briquettes in the area. The study team was also able to identify with the women groups there because we had a
link with Global Peace Foundation that works with communities in the area.
1.4.2. Study Content
The study conducted field interviews with stakeholders to answer the following key research questions;
Assessment of the suitability of briquettes for household cooking tasks How efficient is the use of briquettes in your household? Do you find its use easier compared to the wood charcoal? How much cook time is there with the use of briquettes? How suitable did you find the briquettes for different cooking tasks i.e quick heating, simmering
etc?
Suitability of the briquettes with the normal improved cook stoves How easy were the briquettes to light in the stove? How well did the briquettes burn in the stove? How easy was it to extinguish the briquettes? Can you compare it with the normal wood charcoal? Do you think there is a need to specifically design cook stoves for use with briquettes? What is the amount of ash produced by the briquettes? What percentages of women have embraced the use of briquettes in their households?
The consumers general opinion of the briquettes What do you think about the use of briquettes in your household? What characteristics did you like and dislike about the briquettes? Do you think the use is sustainable?
_________________________________________________________________________________ 11
Can you adapt to the use of the briquettes?
1.4.3. Research Activities
Interviews were conducted with stakeholders in the biomass sector including biomass briquette manufacturers, organisations that are running briquette initiatives and households that used the biomass briquettes. The main field study was conducted between 16th August and 6th September, 2013 in Kariobangi Area in Nairobi, Kenya. Further information on players in the sector was sourced from desk research and telephone interviews conducted during the study period.
The research gathered information mostly through household interviews and observations. This was done in the following order:
Identification of the community that the study team will work with. These were the households in Kariobangi. The current cooking practices and stoves of these households were documented by the use of house hold questionnaires
A selection of six households was done, four households had the normal improved cook stoves (Kenya Ceramic Jiko) and two others were provided with the Envirofit high end cook stoves.
Two different types of briquettes were tested; a. the ball briquettes (Biomix Energy Ltd) b. the sausage briquettes (PAK Fabricators)
Each household was provided with 5kg of each type of briquette to be used for three days. Therefore, the households were provided with 15kg each of the two types of briquettes to be used over the six day period of the study.
Each day, they filled the provided daily analysis template showing the amount of briquettes used for every meal made, the time used to cook, the cooking task done, the amount wasted and the general experience with the use.
At the end of the six day study, the women using the briquettes were interviewed so as to give their general opinion on the use of the briquettes.
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2. BACKGROUND ON BRIQUETTES
Briquettes are a household, Institutional and Industrial fuel made by compacting biomass waste. The main
feedstock include, charcoal waste, agricultural residues, sawdust etc. which are normally considered unusable
waste.
The origin of briquettes dates back to the 19th century, the charcoal briquette was first invented and patented by
Ellsworth B. A. Zwoyer of Pennsylvania in 1897 and was produced by the Zwoyer Fuel Company. The process was
further popularized by Henry Ford, who used wood and sawdust byproducts from automobile fabrication as a
feedstock. Ford Charcoal went on to become the Kingsford Company (Tricia, 2013).
2.1. Briquettes Production and Use in East Africa
In Africa, Briquettes have a wide variety of use from household to industrial. The fuel has not been fully exploited
as there has not been scarcity of fuel in the past. However, with the current fuel shortage and ever rising prices,
consumers are looking for affordable alternative fuels and briquettes can potentially fill this gap for:
Cooking and water heating in households;
Heating productive processes such as tobacco curing, fruits, tea drying, poultry rearing etc;
Firing ceramics and clay wares such as improved cookstoves, pottery, bricks etc.;
Fuel for gasifiers to generate electricity;
Powering boilers to generate steam
Nature of briquettes
Briquettes are made from raw materials that are compacted into a mould. Briquette could be made of different
shapes and sizes depending on the mould. The appearance, burning characteristics of briquettes depends on the
type of feedstock, the binder used, the level of compactness and the mould used.
The size and shape should be designed to match the market (Stove to be used). For household use, a high surface
area (compared to its weight) is needed to enhance burning. This helps to make combustion uniform and
complete, reducing harmful gases and smoke. This can be achieved by: a) having a hole(s) in briquettes, or b)
making small briquettes commonly referred as pellets, say half the size of a mug.
A common feedstock to use is charcoal dust (particles of charcoal too fine to be sold). But other combustible
material can potentially be used too, including: saw dust, bagasse, coffee husks, maize cobs, wheat/beans/barley
straws and charcoal dust.
For one to produce quality briquettes, a number of factors need to be taken into considerations such as: moisture
content, calorific value of the feedstock, smoke levels and ash content.
In most cases (unless a powerful machine is used) a binding agent is added to help the feedstock stay together.
Binding agents include but are not limited to clay, paper and starch.
2.2. Types of briquettes in Kenya
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Briquettes are made either with carbonized or non-carbonized process Carbonized Process: In this process the feedstock is first partially burned in an environment where fresh air is
controlled. The process is known as charring or carbonization. Once carbonized, the materials are then compacted
using a briquette press. The advantage with carbonized briquettes is that they are virtually smokeless – a key
consideration for household users. A very common practice is to make briquettes from charcoal dust that has
already undergone carbonization.
Figure 1: Types of briquettes made by the carbonized process
Non-carbonized process: This is the process of making briquettes without first carbonizing them. The biomass
materials are simply prepared and compacted to produce briquettes. This is simpler (and cheaper) process for a
micro and small scale enterprises than carbonizing – but only suited to applications where, smoke is not an issue.
However, for industrial applications, it requires sophisticated machines to attain the level of compactness
required.
Figure 2: Sawdust briquettes made by the non-carbonized process
2.2.1. Market Niche
Carbonized briquettes can act as a replacement for charcoal for domestic and institutional cooking and heating,
where they are favored for their near-smokeless use. In comparison to charcoal, they generally burn for longer
and have a more consistent heat output, which is preferred by certain market segments such as restaurants,
hospitals and schools. If the price of a briquette is competitive to charcoal, then domestic users among the urban
and peri-urban poor can adopt them to replace charcoal for cooking. In terms of burning characteristics,
households and institutions have similar requirements as both require the fuel for cooking. The size and shape
however may be different because institutions will typically have larger stoves.
_________________________________________________________________________________ 14
On the other hand, non-carbonized briquettes serve as a replacement to natural firewood and raw biomass fuel.
They offer greater energy per unit weight than wood or raw biomass but release as much smoke. Consequently
these are more appropriate for industrial processes or institutions where emissions can be controlled. They can
also be offered as a replacement fuel among rural populations where firewood is still dominant. Further
commercial processes as crop drying, tea drying, tobacco curing, ceramics/brick firing can also make use of
briquettes.
In Kenya the existing market structure as reported by GVEP (2013)6 is as illustrated in the figure below;
Figure 3: The current Kenyan Market Structure
2.2.2. Production methods
Briquettes can be made by hand. Feedstock is mixed with water and a binder, molded into balls and left to dry.
However, for quality briquettes machines should be used. Both manual and electric briquetting machines are
available in the East African Market. The use of machinery can potentially: 1) add value to the product 2) increase
the amount of briquettes a single person can produce in a day.
Electric machines can have outputs of 1 to 2 tonnes per day depending on the specification whereas manual
machines are typically in the range of 0.5 to 1 tone.
The pictures below show the two major different types of briquettes;
6 Mareco Ltd. Assessment of the briquette market in Kenya . August 2013 (accessed at http://www.gvepinternational.org/en/business/studies-and-
reports)
Raw materials suppliers (Charcoal Vendors)
Briquette Producers
Household Consumers
Institutional Market
Briquette flow Feedstock flow Missing link
Retail and Wholesale
_________________________________________________________________________________ 15
Figure 4: The electric and manual briquette making machines commonly referred to as the briquette extruders
Below is a step by step process of how briquettes are produced;
a. Sorting/sieving:
All unwanted materials or large biomass waste are removed to ensure that all the feedstock is of the required
size. For example, the raw Charcoal dust collected could contain unwanted larger pieces of stone. These can be
sieved out with a wire mesh.
b. Shred biomass materials into small pieces:
The biomass materials are chopped into small pieces so as to enhance their workability and compactness. The
process is dependent on the type of biomass feedstock. For example, coffee husks and saw dust would not require
shredding but materials such as groundnut waste, bagasse, wheat straws, barley and maize straws and cobs would
need to be chopped into small sizes. In the case of carbonized biomass, the materials would need to be grounded
into small pieces after they have been carbonized.
c. Mixing:
This process is done in situations where one wants to use a range of different feedstock to optimize the burning
characteristics of the final fuel. For example, biomass materials with high ash content could be mixed with biomass
material of low ash content. Biomass with low energy content such as papers can be appropriately mixed with
those of high energy content. This helps to attain the right quality (long burning period, non-smoking and odor
free) that will make briquettes competitive in the market.
d. Binder:
In addition to biomass mixing, an appropriate binder is added and mixed with the biomass thoroughly.
This enhances the compactness of the biomass materials and prevents them from falling apart. An example of
such binders include starch or clay rich in biomass.
_________________________________________________________________________________ 16
e. Adding water:
Water is usually added to the feedstock to make them loose and easy to work on. Some biomass materials require
to be soaked in water for a number of days to ensure that they are soft enough to work on.
f. Compaction & Drying:
Finally the feedstock is ready for compaction, either by machine or by hand. The briquettes will need to be left to
dry for up to a week.
2.3. Household use of briquettes in Kenya
Briquettes have been used in Kenya for cooking purposes, grilling and space heating. Briquettes can potentially
offer the following benefits over traditional biomass fuels (firewood or charcoal):
Uniformity and standardisation; this is achieved in the sense that the sizes of the briquettes are made
equal and the use of standard ratios and materials makes the fuel more homogenous
Could be tailored to the particular usage i.e. long burning time, stove types (institutional or households),
smoke and ash levels among others;
Lower overall fuel costs for users, briquettes are often cheaper per unit price of charcoal in urban areas
and can last for longer;
Can burn longer than other fuels and provide a steady constant heat
Generally have lower emissions compared to charcoal and wood and produce less soot.
2.4. Summary of GVEP Briquette Market Assessment
In May and June 2013, GVEP International conducted an assessment of the briquette market in Kenya giving an
in-depth understanding of bottlenecks and challenges facing entrepreneurs and users. With 35 enterprises making
briquettes interviewed in Kenya key highlights were made, including:
Operations segmentation according to the equipment used to manufacture briquettes, e.g. handmade,
manual machines, locally fabricated electric machines and imported machines.
Key constraint include lack of high volume carbonisation expertise, and cost effective feedstock collection
capacity, of chardust – main feedstock in Kenyan briquette market.
The quality of briquettes is highly variable and largely unmeasured.
Briquette operations had on average 9 employees, with handmade briquette operations having the
largest number of female employees.
Small commercial and institutional consumers, such as poultry farms and restaurants, form the main
markets for briquettes in Kenya.
GVEP assessment further considered the main challenges effecting businesses in the briquette sector in Kenya
with the following insights;
Production volume, briquette quality and type, and therefore target market.
Competing products such as charcoal, availability and heat value.
Technical challenges exist, such as: lack of knowledge on equipment maintenance, lack of drying space,
and a need for higher capacity machines.
_________________________________________________________________________________ 17
3. RESEARCH DESIGN AND METHODOLOGY
3.1. Introduction
This study was conducted at Kariobangi as the main area of study from the period between 13th August 2013 and
6th September 2013.
Field assessments were conducted during the following dates;
Table 1: Field Assessment Dates Date Activity
13th and 14th August 2013 Field visit to the Briquette manufacture’s site, PAK Fabricators in Uthiru (Waiyaki Way) who make the sausage shaped briquettes and Biomix Ltd in Githurai (Thika Super-Highway) who make the round shaped ball briquettes
16th August 2013 Focus Group Meeting with three different women groups from Kariobangi
19th to 21st August 2013 Household assessments in Kariobangi Darfur area, Landmark area and Light Industry area
27th August 2013 Distribution of the sausage shaped weighed briquettes to the preselected six households
2nd and 3rd September 2013 Getting feedback on the use of the sausage briquettes and distribution of the weighed ball briquettes to the households
6th September 2013 Collection of final study results and getting final responses from the respondents
The aim of the field assessments was to ascertain the fuel energy needs of the households within Kariobangi and
to enlighten them on the use of briquettes for fuel. The following activities were conducted during the site survey;
3.2. Community Focus Group Discussions (FGD)
During the assessment, one (1) community focus group meeting was held with three different women groups at
the Darfur area of Kariobangi.
They are:
1) Brave Footsteps Women Group
2) Ti Gi Wiyi Women Group
3) Mzaituni Women Group
_________________________________________________________________________________ 18
Figure 5: Community Focus Group Discussion with Kariobangi Women Groups
Figure 6: Briquette Manufacturer, Mr. Kairu (Pak Fabricators), demonstrating to the women how to light up
the briquettes
The aim of this FGD was to discuss energy requirements, views on energy products and some of the barriers that
hinder their purchase. A selection of stoves and briquettes were shown to participants to get feedback on the
products and indications if participants would be prepared to buy these items and how much they would be willing
to pay. The locations for focus groups were decided jointly between GPF and community women group leaders to
try to capture views of a cross section of the community. Residents within the chosen locations were mobilized
by the GPF local community contact to attend the focus group session. An outline for the FGD program is given in
the appendices.
_________________________________________________________________________________ 19
3.3. Household Survey
Twelve (12) households were surveyed during the assessment.
The full household survey can be found in the appendices and covered the following topics:
- Consumer data
- Economic status of households
- Household fuel use
- Household stove use
- Energy requirements
- Purchasing factors and product awareness
The household survey aimed to capture a cross section of the different families within the project site.
3.4. Briquette suitability study
It is from the household survey that six respondents were narrowed down to participate in the briquette research
as discussed in the findings on Chapter 4. These individuals were selected on the basis of their enthusiasm for the
study and the kind of cookstoves that they had in their home.
With the assistance of a briquette manufacturer, the team estimated that about 5Kg of briquettes will be able to
sustain a family in a whole day if they prepare breakfast, lunch and dinner. Therefore, the members of the
households was each provided with 15kg of the sausage briquettes and 15kg of the ball briquettes to be used for
three days each, over the six day period of the study. The households were shown how the briquettes are used
(demonstration)
Figure 7: The two types of briquettes used in the study. The ball briquettes and the sausage briquettes.
Each day, they filled in the provided daily analysis template showing the amount of briquettes used for every meal
made, the time used to cook, the cooking task done, the amount wasted and the general experience with the use.
(See appendices)
At the end of the six day study, the women using the briquettes were interviewed so as to give their general
opinion and experience on the use of the briquettes.
An analysis of the daily analysis templates was done to determine the average number of briquette pieces used
per hour, main types of cooking done in the households and the average number of briquette pieces wasted.
_________________________________________________________________________________ 20
4. RESULTS AND DISCUSSION
4.1. HOUSEHOLD RESPONCES
4.1.1. Basic Consumer Data In total 12 households in the Kariobangi area were interviewed as part of this survey. All the respondents
interviewed were female, this is mainly due to the household roles that they play. More women are inclined to
cooking and using the stoves in the kitchen. They are also more available at the household during the day when
the surveys were conducted.
The table below shows the different ages of women interviewed during the survey:
Table 2: Respondents in the Study
Age
Female
Number
Percentage
18 – 25 Years
1
8.3
26 – 35 Years
5
41.7
36 – 45 Years
3
25
Over 45 Years
3
25
Figure 8: Highest Education Level Attained and Marital Status
1 9 2
0% 20% 40% 60% 80% 100%
0
Primary Secondary University/College
Single17%
Married75%
Other8%
_________________________________________________________________________________ 21
Figure 9: Household Members
Most of the respondents were married whereas 17% of them were single but with children, the only other case
was one woman who had been widowed and thus left to care for the children on her own. The majority of
households (out of the 12) surveyed had between 3-5 people living in them. 75% of the respondents had
secondary school education as the highest level attained whereas a further 17% had studied up to higher
education level showing the range of education levels across respondents. (All shown in the figures above).
Out of the twelve respondents only one lived in a sizable house that had two bedrooms, another one lived in a
one-bedroom house and all the other ten lived in single rooms. These single rooms were partitioned with curtains
to show which side was the bed-space and which side was the living room. The kitchen was set aside at one corner
of the room. Some single rooms were made of iron sheets, others were on the ground level single storey and only
two were located in flats.
4.1.2. Economic Status of the Households
Fifty eight percent (58%) of respondents said that two people within the household earned an income.
Households were then asked about their average monthly income and their average household expenditure per
month. The responses are shown in the figure below and show that 8000 – 25,000 KES (approx. $95 – $300) per
month is the most common range for household income and expenditure. The results also show that very few of
respondents earned more than 25,000 KES ($300) per month, whilst most of them had household expenditures
above 25,000 KES, indicating that they may have other sources of income available to cater for their needs. These
sources of income include clothes vendors, selling of sweets and crisps to school children, dancing at political
functions as women groups and doing odd jobs.
2 or less0%
3 to 575%
6 to 817%
9 to 118%
_________________________________________________________________________________ 22
Cooking Practice
4.1.3. Household Fuel Use
All 12 households surveyed were using two types of fuel, the common fuel in all the homes was charcoal while
39% used Kerosene and the minority 9% used Liquid Petroleum Gas (LPG). All these fuels were acquired by
purchasing from the local vendors. None of the respondents were using fuel wood for cooking which is uncommon
within urban settings such as Kariobangi area.
The average weekly expenditure was 348 KES per week on charcoal and mostly this will be used for about three
to four hours every day. The table below indicates the average weekly expenditure for the fuels used by the
respondents.
Table 3: Average Weekly Expenditure on Fuel
Fuel Average Weekly Expenditure (KES) Average Weekly Expenditure (USD)
Charcoal 348 4.10
Kerosene 383 4.51
LPG 600 7.07
When it comes to sourcing the fuel, 80% of the respondents claimed that the major problem they encounter is
economical, this is because the prices of charcoal keep going up steadily and it is becoming an expensive
commodity. According to Kenya National Bureau of Statistics, the average retail price of a 4kg tin of charcoal in
Kenya has increased from 49 KES in June 2011 to 63 KES in June 2012 to 70 KES in June 2013. (KNBS, Leading
Economic Indicators, July 2013)
Availability of fuel was not a major concern for people although a few spoke about problems with the distance
from the source especially those looking for good quality charcoal. The good quality charcoal according to the
respondents is composed of big pieces that burn for longer and most often the smoke levels are low. The quality
of the charcoal enables them to cook a larger variety of food for longer.
Most of the respondents travelled less than a kilometer to purchase fuel; this is because Nairobi being an urban
area encourages the selling of resources close to the consumers. Normally, due to their economic status, the
0 1 2 3 4 5 6 7 8 9 10
0 - 8000 Kshs
8001 - 25000 Kshs
25001 - 42000
42000 and above
Household Economic Status Expenditure Income
_________________________________________________________________________________ 23
women tend to buy a tin of charcoal (approximately 2Kgs) for their everyday use, usually at an average cost of
sixty shillings (60 KES) per tin.
The respondents had reservations on the fuel they used. 82% of the respondents did not like the fuel they used
because it had some effects to their health, such effects included, headaches, dizziness, watery eyes, fume
suffocation among other ailments associated with the smoke and fumes that is given off by the burning charcoal.
This is illustrated in the figures below. This implied that they only use such fuel for lack of any other alternative
and also for lack of enough money. If money had not been an objective, 65% of the respondents would choose
LPG as their only fuel, 21% preferred electricity while the rest (14 %) opted to continue using charcoal. The reason
for their preferences was mostly because their cooking would be made faster, cleaner and easier. This will be a
good opportunity to promote the use of charcoal briquettes for the residents of Kariobangi if it can meet some of
the desirable features residents are looking for in a fuel whilst combating some of the negative effects.
Figure 10: What do you like about the fuel you use? Figure 11: What don’t you like about the fuel you use?
Figure 12: What is your most preferred fuel?
4.1.4. Household Stove use
The first option for all respondents using charcoal was the portable jiko as earlier indicated by the fuel use. The
portable jiko in this case is the normal Kenya Ceramic Jiko (KCJ). Unfortunately only one of the respondents had a
KCJ that was in good condition all the others had either broken legs, broken handles, cracked liners or the stoves
Cheap0%
Readily Availabl
e34%
Long lasting
33%
Easy to use33%
Expensive9%
Not easily available
0% A lot is used up
9%
Effects to health82%
Charcoal
14%
LPG64%
Electricity
22%
_________________________________________________________________________________ 24
were too old to be used indicating that the stoves being used are of poor quality. Out of the twelve households
surveyed, only two were using Gas cooker as their second alternative, the rest were using Kerosene stoves.
Figure 13: The type of cook stove commonly used by the respondents Table 4: Table showing household stove use
Stove
Stoves used for cooking by households
Reasons for use
Number %
Open fire 0 0 -
Portable Jiko (KCJ) 12 100 No alternative (8), Cheap (3), Easy to use (1)
Metallic charcoal stove 1 8.3 Available, When making big meals
Fixed Portable jiko 0 0 -
Kerosene stove 8 66.7 Speed (3), Cheap (1)
Gas Cooker 4 33.3 Easy to use
Other 0 0 -
All of the respondents that had the KCJ type of stoves were still using them along with a kerosene stove or gas
cooker, indicating that people wanted a choice of stove to use depending on the cooking situation and type of
food being cooked. Most of the households surveyed, using the kerosene stoves and the gas cooker, cooked inside
the house indicating that they are being exposed to some levels of indoor air pollution caused by the fumes from
kerosene. Most of the charcoal stoves were used from the outside that is, used along the corridors and in the
walkways just outside the door of the single room house. Most people preferred to use it from the outside because
use of charcoal had effects to their family’s health such as headaches and dizziness, thus it was safer to use the
stove where there is maximum air ventilation.
These findings corresponded with the insights from the community focus group meeting in Darfur area of
Kariobangi where most households used charcoal on the portable jiko.
Most of the people liked the charcoal stove they used because it is easy to cook with, it can cook a lot of things
and it is durable. Even so, they still had reservations in that, it consumes a lot of time and energy to light it up,
cooks only one meal at a time and it has various effects to the users health, like headaches, dizziness and
sometimes suffocation.
_________________________________________________________________________________ 25
As for the respondents who used the kerosene stoves and gas cookers, they unanimously liked their use because
it is easy to light and it cooks fast. On the negative side of it though, they claimed that the kerosene stove, when
put out produces a bad smell that pollutes the air in the house, this contributes to indoor air pollution. The gas
cooker is also an expensive stove.
If money had been no objective, 94% of the household respondents would choose to use the gas cooker as their
stove for cooking another 6% opted to use the electric cooker. This is because, in their opinion, it is very convenient
to use and works faster.
4.1.5. Stove Acquisition and replacement
Answers from the respondents have indicated that the common types of cookstoves in use are the Portable
Kenyan Ceramic Jiko and the Kerosene stove. When asked where they purchase their stove from, most of the
respondents did it from the supermarkets and independent retailers, this is shown below.
Figure 14: The common places where stoves are purchased
After acquisition, most of the portable improved jikos would last from between 6 months to 1 year while the
kerosene stoves would last for even more than two years, this is summarized in the graph below;
Figure 15: Duration before stove replacement
1
4
0
7
8
0 0
3
0
1
2
3
4
5
6
7
8
9
Supermarket Open Market Manufacturer Retailer
Jiko Kerosene stove
0
4
4
4
0
0
0
1
1
5
0 1 2 3 4 5 6
0-3 MONTHS
3.1-6 MONTHS
6.1-1 YEAR
1.1 -2 YEARS
OVER 2 YEARS
Kerosene Stove KCJ
_________________________________________________________________________________ 26
According to all the respondents, the female head of the household is the one who does the cooking in the house
this means that she is the one in charge of the cookstoves and handling the fuels used; this provides a sense of
responsibility on their part.
The most common cooking tasks performed on a daily basis are Boiling, Frying, Quick heating and sometimes
Simmering. All these cooking tasks are suitable with the use of briquettes.
4.1.6. Product Association
During the survey respondents were asked if they were aware of the following energy products; briquettes and
improved cookstoves. The energy products were explained to clarify the concept to respondents. The improved
cookstoves in this case was referring to the advanced Envirofit cookstoves and any other cookstoves that have
been made to offer improvements over the locally available cookstoves.
Out of the 12 households surveyed, only two were familiar with the Improved Cookstoves and two with the
Briquettes.
The rest of the households were not familiar with the products while only a few households did not respond to
the question.
The results show that even though a few of the respondents were aware of improved stoves, none had seen the
stoves marketed in the area, suggesting that availability is a factor hindering uptake of the technology. Those that
were aware of the technology also cited the price of the technology as a barrier to purchasing. The results show
that awareness of energy products within the area is still low especially for products such as briquettes. Further
awareness creation would have to be done in the area in parallel with increasing the availability of the
technologies.
From the meeting and focus groups held with the community women groups they were highly welcoming of the
energy technologies and keen for them to be available in the area. Some participants were frustrated that these
technologies are demonstrated to them and then taken away without them having the chance to actually
purchase them for their homes. It was their hope that this study will open up the avenue for the manufacture and
sell of briquettes in the larger Kariobangi area, pioneered by the representatives of these women groups.
4.2. TECHNOLOGY ACCEPTANCE (BRIQUETTES AND HIGH END COOKSTOVES)
The following sections summarize findings from the six (6) households that were given the two different types of
briquettes to try out over a six-day period.
4.2.1. Briquettes For each day of use, the households were asked to complete a daily analysis sheet providing details of the
briquettes they used and what they were used for. A compilation of the daily analysis templates provided to the
respondents is as summarized below for the two different types of briquettes used during the research;
Sausage Briquettes The sausage briquettes are made from Charcoal dust, the binding agent used is paper. This paper is sourced from
old newspapers and books.
_________________________________________________________________________________ 27
Table 5: Sausage Briquettes, Daily Analysis Summary
Breakfast Lunch Supper
Average Number of Pieces Used
4.9 7.9 10.5
Average Amount of time spent in cooking
1.03 Hours 2.02 Hours 2.61 Hours
Most Common Type of cooking method
Boiling Boiling and Frying Boiling and Frying
Average number of wasted pieces
1 2 3.1
General Experience comments
All the respondents had a general feeling that the briquettes are hard to light up, they ended up using so much
effort and energy to ensure the briquettes are lit up, such efforts included mixing the briquettes with the normal
charcoal, using paraffin as a catalyst and looking for charcoal that is already lit up from the neighbors and adding
it to the briquettes. However, they were efficient and fast to use once they were lit up.
The respondents also complained that the briquettes produce so much ash after burning, this is because they do
not disintegrate but burn in the same original shape, this in turn blocks the air holes and does not allow air to flow
to the other pieces, making it impossible to add any more briquettes to burn. Thus the only other option if one
wants to add briquettes to the stove is to completely empty it of the previous ash and then start the lighting
process all over again. This has some effects on the user, 1) the cook stove will be too hot to handle, they may end
up burning their hands. 2) The process of lighting up the briquettes is a long and tiring one, this discourages them.
However most of the respondents did not have to add any more briquettes because once lit, the briquettes are
slow burning and can complete all of the cooking tasks.
On the positive side, the respondents appreciated the fact that the briquettes do not produce any kind of smoke
and are therefore clean to use, one particular person mentioned that her sufurias do not get dirty after use on the
briquettes.
The briquettes also have good heat production which contributed to keeping the houses warm for the families to
dwell in. They also noted that the briquettes are economical in that, they are affordable (comparing the quantity
one can get for the same amount with charcoal, the briquettes are more in quantity). Also, only a few pieces are
needed to cook a lot of food because they burn slowly and for longer. This makes them conserve even more
energy.
One respondent mentioned that there was need to design a special Jiko for use with the briquettes’ because of
the character of the briquettes. This is because she noted that the briquettes would work better in a bigger jiko
that had enough holes to let in the air so as to keep them burning, also the extra holes would ensure that the high
ash content does not interfere with the combustion of the fuel.
Almost all of the respondents of the respondents did not use the briquettes for all their cooking tasks. This is
because some of the cooking tasks involved were quick heating and small scale frying that did not warrant the
tiresome procedure of lighting the briquettes for use. Most of these procedures would be done in the morning
for breakfast when the family needed to be prepared for work and school quickly to save on time. This made them
use the kerosene stove or gas cooker which were easy to light and use.
_________________________________________________________________________________ 28
PERSONAL EXPERIENCE
Ruth Odhiambo is a wife and a mother of three, they live in a single room house
This lady generally had a good experience with the use of both the sausage and
the round briquettes.
Positive comments include:
The briquettes are good for use because the burn for very long
They also have a high heat intensity
I use only a few pieces to cook a meal this means that the 15 Kg bag that
was provided for me in the research can last me up to two weeks
The briquettes do not produce any kind of smoke, I am therefore able to
use it in the house, it also does not have any fumes and I do not develop headaches like I would if I used
charcoal. I can confidently say that it is safe to use with my children.
Negative Comment:
The briquettes take very long to light up, there should be some sort of special fuel to be used to light the
briquettes. I also discovered that placing the briquettes in the sun before using them made it just a bit easier
to light them up.
Comparison between the two types of briquettes:
Both the two types of briquettes are good for use, but mostly I would prefer to use the round shaped ones
because they are easier to light compared to the sausage ones and even though I have to use a lot of the
pieces the heat intensity is much higher, I would say it lights like a gas cooker.
Ball briquettes
The ball briquettes are made from Charcoal dust and the binding agent used is Molasses. This is sourced from
sugar producing factories because it is achieved as a by-product.
Table 6: Ball Briquettes, Daily Analysis Summary
Breakfast Lunch Supper
Average Number of Pieces Used
10.3 13.8 13.8
Average Amount of time spent in cooking
55 Minutes 2 Hours 2 Hours 10 Minutes
Most Common Type of cooking method
Boiling Boiling and Frying Boiling and Frying
Average number of wasted pieces
1 5 5.25
_________________________________________________________________________________ 29
General Experience Comments Most of the respondents had the same kind of comments for the ball briquettes as was with the sausage
briquettes.
All the respondents had a general feeling that the briquettes are hard to light up, they ended up using so much
effort and energy to ensure the briquettes are lit up. However, they said that it was slightly easier to light up the
ball briquettes compared to the sausage briquettes.
The briquettes are noted to have an even higher heat intensity compared to the sausage briquettes and burn
effectively. This makes cooking go faster. However, it is impossible to add any more during cooking, this is because
when one adds more, the others automatically go off.
There were complaints on the level of ash content from the respondents.
The general feeling was that the ball briquettes are much better than the sausage briquettes when it comes to
usage. This was looked at in terms of the heat intensity as they have a higher heat intensity and the surface area
because the ball briquettes have a smaller surface area as compared to the sausage briquettes.
PERSONAL EXPERIENCE
Joyce Nyambura is a single mother of two, they live in a single room house.
This lady did not have such a good experience with the briquettes
Negative comments included;
The briquettes are very hard to light up, I use a lot of energy and a lot of paper so
as to keep the fire that is meant to light up the briquettes going. Most of the time I
have to first light up a few pieces of charcoal then use them to light up the
briquettes
The briquettes tend to go off when I add any more fresh ones to ones that were
already in use. This makes cooking a difficult task for me because I have to restart
the whole process of lighting it up over again.
The briquettes produce a high ash content after use, this fills up the cook stove for no reason
There was a day I was making ugali for my family, since I had already made some other foods first, the briquettes
were not able to make the ugali to completion I had to transfer the half-cooked ugali to the gas cooker so that
we could have a decent meal that day.
Positive Comment
As much as I was a bit disappointed by the briquettes, I have to admit that they have a good heat intensity. If
easier methods of lighting it up are made and the levels of ash content are reduced, I would gladly use them
every day.
_________________________________________________________________________________ 30
Table 7: Summary of the respondents' comments on Briquette Use
A comparison on the cost of the briquettes verses how long it would last is summarized in the table below as
answered by the respondents. The Uniform weight used is 15 Kg as this is the original amount of briquettes
provided to the respondents.
Table 8: A comparison of the cost of the briquettes and the charcoal verses how long it would last.
Fuel
Average length of time it would
last
Price (KES)
Price (USD)
Average cost per week (KES)
Average cost per week (USD)
15 Kg Sausage Briquettes
3 Weeks
450
5.36
150
1.79
15 Kg Ball Briquettes
3 Weeks
375
4.46
125
1.49
15 Kg Charcoal
1 Week 4 days
600
7.14
382
4.55
The analysis above indicated that the average cost of briquettes per Kg is lower than the average cost of charcoal,
it also shows that the amount of briquettes would last much longer in terms of use when compared to the same
amount of charcoal. This therefore means that briquettes are an economical and affordable fuel to use.
4.2.2. High-End Envirofit cook stoves
Two households were provided with high end cook stoves to see test the efficiency of briquette use in them. This
Energy saving charcoal jiko was designed by Envirofit International. It is made of high quality, light-weight metals
and a special insulated metal alloy combustion chamber (see photo below)
Positive Comments Negative Comments
The briquettes burn for long and therefore last longer
They are hard to light
They have a high heat Intensity They produce a lot of ash
They are smokeless and hence can be used inside the house
They are not able to keep the fire going if any more are added during cook time
They do not spark and are thus clean to use in the house
They are economical and affordable Their usage requires a lot of time, thus cannot be used with quick cooking tasks
They are harmless as they have no effects to health compared to charcoal use that causes suffocation and headaches when used in areas of low ventilation.
_________________________________________________________________________________ 31
Feedback from the respondents
The respondents really appreciated the Envirofit Cook stove, they were pleased with the aesthetic look and the
function it performed. The stove was rated as a good one that conserves energy meaning it can be used to cook
for even longer periods. The heavy metal cladding enabled it to maintain an almost constant temperature.
Given the cost of the stove, they claimed that it was too expensive to purchase considering their kind of living.
They proposed that the price of the stove should be reduced and a Hire-Purchase mode of payment be made
possible. Otherwise they were willing to purchase the stove.
The Envirofit Stove is good with the use of briquettes because the energy saving capacity of the briquettes is
enhanced with this stove. The only problem is that there is not enough space for the accumulation of ash that is
a common feature for used briquettes.
4.3. FINDINGS FROM THE STAKEHOLDERS
4.3.1. Briquette Manufactures
The briquette Manufactures for both the Sausage briquettes and the ball briquettes were interviewed to get
their views on the manufacture and sale of the briquettes to households.
The briquette manufactures regularly did consumer satisfaction surveys for their products. This was mostly done
by word of mouth. Generally, the end-user reactions they got for their products included:
The briquettes are good to use as they burn for long
The briquettes are smokeless
The briquettes produce a lot of ash
The briquettes are very hard to light up
These answers coincide with the findings from the analysis of the study.
Figure 16: The Envirofit Cook Stove
_________________________________________________________________________________ 32
When asked whether they always met the consumers’ expectations, they responded that most of the time they
did but sometimes the demand for the briquettes would exceed their supply levels.
The briquette manufactures have conducted tests for their briquettes with the normal locally available cookstoves
(KCJ) and they claimed that it worked well for them.
In their opinion, a special jiko should be improvised for use with briquettes so that consumers may get maximum
results with their use. Also the ball briquette manufacturer noted that there was a need to involve a specialist
who will work with them in the briquette making components area so as to try to reduce the ash content in the
briquettes and to make consumers even happier.
4.3.2. Briquette Distributors
Living Goods
Living goods is a Non-Governmental Organization located in Kariobangi North area along the Outering Road. They
deal with the selling of energy products (new technologies) and other goods to poor consumers that may not have
financial access to them. To confront the prohibitive purchase price of these new technologies, Living Goods uses
a range of consumer-financing strategies like installment payment plans and micro-consignment to further
increase their product penetration.
One of the goods that Living goods stocks is briquettes, they purchase them from the manufactures and use a
network of independent agents to create sales points at the doorsteps of poor consumers. Living Goods are
building the market for new innovations through in-home product demonstrations, community based education,
and ongoing customer cultivation. Their model catalyzes demand and creates widespread access for products that
fill the unmet needs of consumers at the base of the pyramid. In so doing, they help inspired ideas achieve massive
impact.
On the date of the interview with the Kariobangi branch manager, Naomi Nyanchama, the organization had sold
over a thousand kilograms (1000 Kg) of briquettes in the past two months. Their target market areas include
households in Korogocho, Dandora and Huruma. The feedback they get from the consumers on the use of the
briquettes include the following:
The briquettes are hard to light for most people
The heat produced by the briquettes burns slowly and for longer
Some consumers feel that the heat intensity of the briquettes is not as high as the normal charcoal
Some consumers complained that you cannot add any more briquettes to ones that are already burning
because the fire will go off.
All these answers coincide with the findings from the study.
Despite these complaints, the consumers still purchase the briquettes as they are generally good for use. This in
turn enables the organization to stock even more of the briquettes for sale.
_________________________________________________________________________________ 33
5. CONCLUSION AND RECOMMENDATIONS
5.1. CONCLUSION
Briquettes and cookstoves As has been seen, whilst briquettes could be used in the commonly available cookstoves (mostly the KCJ), there
were several challenges experienced that meant their use was not being optimized.
Cookstoves were seen to experience challenges with the use of briquettes in terms of;
Access to air, there was not enough ventilation on the cookstoves
Lighting the briquettes on the cookstoves was a heavy task
Most of the cookstoves were small and did not hold a sufficient number of briquettes for cooking
The nature of the stoves made it hard to add briquettes during cook time
Briquettes and common household cooking tasks
The common household cooking tasks include boiling, frying, simmering and quick heating. Briquettes work well
with tasks that tend to take longer like boiling and frying because they burn for longer and maintain an almost
steady heat intensity.
Cooking tasks like simmering and quick heating require heat for only a short time. This will not work well with
briquettes as lighting them was a long process and once lit, they will stay with heat for a long while. This therefore
means that a lot of fuel will be wasted if the above tasks are done independently with briquettes.
Briquette consumers
The briquette consumers appreciate the fact that briquettes can last long and save on energy requirements in the
home. They are able to save on money spent on fuel daily and still end up cooking for longer. Overall, most
briquette consumers felt that the positive aspects of using briquettes outweighed the challenges and would be
willing to use the fuel for some of their cooking tasks. This is reflected in actual sales of the product that
organizations such as Living Goods have been able to achieve since introducing the product.
Briquette consumers are generally happy with the existence of this alternative fuel. However, the fuel is not
commonly sold in residential areas such as Kariobangi, there lacks exposure on it being a business opportunity for
individuals.
5.2. RECOMMENDATIONS
The study team noted that a few issues need to be put in place so as to ensure briquettes are fully utilized in urban
and peri-urban residential areas.
If households are to substitute more of their fuel use to briquettes, there needs to be a technological
improvement on the kind of stove to be used with briquettes as the fuel, this cookstoves should have
enough ventilation and be big enough depending of the size of the household to be accommodated.
However it remains likely that briquettes will still be used in conjunction with traditional charcoal, so, a
stove that burns both fuels efficiently would present the ideal option. The design and development of this
_________________________________________________________________________________ 34
stove can be taken up by cook stove manufacturers in conjunction with briquette manufactures with the
guidance of GVEP Technology mentors or any other relevant authority dealing with the research and
development of clean technology for example, KIRDI.
There needs to be an improvement in the process of making briquettes such that they will be easy to light
and also ensure that the ash content is reduced in the end. Alternatively, the manufactures can develop
a briquette lighter that will be acquired by every consumer and make it easier for them to light up the
briquettes. These can either come with the package or be acquired separately.
Briquettes are not commonly sold in Kariobangi residential area, this can be improved by increased
commercialization in the area. The Producers can receive business support in terms of how to expand the
client base and how to advertise their products for sale. Also other women who may be interested in the
production may be trained on how to make quality briquettes to sell in their neighbourhood and widen
their source of income.
There is a need to also increase the retail sale of briquettes in residential areas. This can be done by
producers identifying people who may be willing to conduct such a retail business such that they will
supply to them who in turn will sell at a small profit. The value chain in this instance will be maintained
and more popularization of the fuel will have been achieved. Linking with organisations such as Living
Goods who are setting up distribution networks in the areas presents a good opportunity for this. Living
Goods, for example, can take up the responsibility of recruiting and training agents who will sell the
briquettes on their behalf and make money for the company.
There is need to promote clear messages about briquettes for marketing purposes so as consumers are
not mislead on how the fuel performs. The positive aspects of briquettes for household use should be
promoted such as the high heat intensity, the longevity, they are smokeless thus can be used inside the
house and have no effects to health, they do not spark and they are economical and affordable.
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APPENDICES
A. An Outline of the FGD Program
16th August 2013
List of issues to be talked about at the Focus Group Discussions with Kariobangi Women Groups
I. Introduction to Briquettes – Types, How they are made, Benefits, Their applications and use, Hve you ever
heard of briquettes? Have you used them? Can you give your experience if any?
II. Different types of cookstoves, their energy saving capacities, how they work and how they are used
III. The proposed study and the activities to be done during the study period
The initial household Survey
The narrowing down to six households
Demonstrations
Daily observations
What is may be required of the participants
The high end cookstoves to be returned
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B. The household Survey Questionnaire
Assessing the Suitability of Briquettes for Household Use
Household Questionnaire
1. User Data
No Information Needed Fill in response here (Tick √ where applicable)
1 Gender of Respondent Male Female
2 Age of Respondent
18 – 25 yrs 26 - 35 yrs 36 – 45 yrs Over 45 yrs
3 How many people live in your household? (Fill in exact number)
Under 15 Male: Female:
Over 15 Male: Female:
4 What is your marital status?
Single Married Other (specify)
5 Highest Education Level None Primary Secondary Tertiary
6 Approximate size of household plot (acres)
2. Economic status of the household
a. How many members of the household earn an income? Tick √ None 1 2 3 4 5 and more
b. What is the average household monthly income?
Monthly income < 8000 KES 8001-25000 KES
25001 – 42000 KES
42001 – 84000 KES
>84001 KES
c. What is the average household monthly expenditure
Monthly expenditure
< 8000 KES 8001-25000 KES
25001 – 42000 KES
42001 – 84000 KES
>84001 KES
_________________________________________________________________________________ 37
3. Fuel a. What fuel do you use for cooking in your home?
No Fuels Source (Collect /Buy /Harvest)
Household Needs Kgs /Lts/week)
Expenditure per week
Average Number of Cooking hours
<3 3-4 4-5 > 5
1 Firewood
2 Charcoal
3 Kerosene
4 Briquettes
5 LPG
6 Biogas
7 Electricity
8
b. Do you encounter any problems sourcing the fuels indicated above?
________________________________________________________________________________________________________________________________________________________________________
c. How far do you have to go to purchase / collect fuel?
Less than 1Km Between 1-3 Km Between 4-6 Km Over 7Km
d. What do you like about the fuel you use?
________________________________________________________________________________________________________________________________________________________________________
e. What don’t you like about the fuel you use?
_____________________________________________________________________________________
f. If money was no objective what fuel would you like to cook with and why? ________________________________________________________________________________________________________________________________________________________________________
_________________________________________________________________________________ 38
4. Stoves a. What stoves do you use for cooking?
No Stove Price of stove
Used inside or outside
Reasons for use Meal cooked (indicate how many hours)
Breakfast Lunch Dinner
1 Open fire
2 Jiko
3 Portable Improved Jiko
4 Fixed Portable Jiko
5 Kerosene Stove
6 Gas Cooker
7 Others: mention
b. What do you like about the stove you use?
________________________________________________________________________________________________________________________________________________________________________
c. What don’t you like about the stove you use?
________________________________________________________________________________________________________________________________________________________________________
d. If money was no objective what stove would you like to cook with and why?
________________________________________________________________________________________________________________________________________________________________________
e. If you use the stoves listed below, please indicate how long it lasts before replacement is needed? Tick
Stove 0-3 mths 3.1 – 6 mths 6.1 m – 1 yr 1-2 years > 2 years
Jiko
Portable Improved Jiko
Fixed Portable Jiko
_________________________________________________________________________________ 39
Kerosene Stove
f. Where do you purchase your stove from? Please list stoves and specify town / village under
category
Stove Supermarket Market Direct from
manufacturer Independent
Retailer Other
5. Who does the cooking in the household? (female head of household, house help, another family
member, specify) _____________________________________________________________________________________ 6. What foods do you normally cook and what type of cooking do they require (i.e simmering, frying,
and quick heating)
Food
Cooking task
7. Product Association
Are you familiar with the following energy products?
No Product Positive Attributes Negative Attributes Barriers to purchasing
Marketed in your area?
1 Briquettes
2 Improved Cook
Stoves
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C. The Daily Analysis Template
Assessing the Suitability of Briquettes for Household Use
Daily Analysis Template
Household number: ______ Date/ Tarehe: _________________
Rate of Briquette use/ Utumiaji wa vidonge
Breakfast/ Kiamsha Kinywa
Lunch/ Chakula cha Mchana
Dinner/ Chakula cha Jioni
Number of pieces used/ Umetumia vidonge vingapi?
Amount of time used in cooking/ Umepika
kwa mda gani kutumia hivyo
vidonge?
Type of cooking method (the food cooked)/ Umepika
chakula gani?
Were there any wasted pieces? How many? /
Ni vidonge vingapi viliharibika?
What is your general experience with the use of the briquettes today/ Una maoni gani baada ya kutumia vidonge hivi vya makaa leo? _________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
