Do Perceptions Influence the Adoption and Abandonment of Biomass Briquettes for Cooking? An Exploratory Study of Different Energy Source Users in Mbarara City

Abstract

This study investigates the perceptions and experiences of current, former, and non-users of biomass briquettes in Mbarara City, Uganda. Using a qualitative approach, 24 participants were selected through snowball and purposive sampling, ensuring representation from all three user groups and briquette producers. In-depth interviews were conducted to capture their views, behaviours, and attitudes toward biomass briquettes. Briquette producers were interviewed to gain deeper insights into production practices, challenges, and the factors that influence the adoption of briquettes. Compared to charcoal, briquettes last longer on a cookstove, making them ideal for steaming food, which is a common practice. The lack of information about the briquettes and the briquettes taking too long to ignite are highlighted as the main reasons for low adoption and abandonment. Various factors, including food preparation habits, social connections, knowledge about briquettes, and media exposure, do influence adoption. The current briquettes produced and used in Mbarara are mainly made of charcoal residues, which makes them unsustainable and environmentally unfriendly. The frequent breakdown of machines is highlighted as a major challenge for briquette producers. Strategies such as leveraging social networks, conducting physical cooking demonstrations, improving briquette quality, using fire starters, training more producers, and utilizing social media could enhance adoption rates and reduce user attrition. The triple helix model could bridge the knowledge and skills gaps to facilitate institutional collaborations and improve the quality of briquettes. Future research should explore the drivers of briquette adoption in medium and large-scale enterprises, such as poultry farms, schools, restaurants, and manufacturing industries.