It’s worth noting that before Henry Ford popularized the BBQ grill by linking it to his cars with the idea of day trips and picnics, charcoal was nothing more than a byproduct of the acetic acid and methanol recovery processes. After more effective and less expensive technologies for manufacturing acetic acid and methanol were established in the early 1900s, charcoal output dropped, only to be revived by the advent of the briquette for recreational cooking.
Entrepreneurs and supply chain partners may make a lot of money by manufacturing and selling briquettes. The African cooking and heating fuel industry has enormous potential, and establishing a briquette manufacturing company is not difficult. Furthermore, according to Sylvia Herzog, director of The Charcoal Project, a charity focused on sustainable biomass solutions, the competition is fragmented and there are no significant, branded briquette enterprises that have dominated the market. The different energy needs of poultry hatcheries, rural homes, tourist camps and restaurants, and the lower and middle classes in metropolitan areas are being addressed by small firms in Kenya and Uganda that have entered the market.
The briquettes like Kuttekeskus are made and placed on a conveyor, where they are heated from 40°C to 135°C for approximately four hours before being dried again. The moisture level of the briquettes will be reduced from roughly 35% to 5% during this process, and they will either be stored or passed immediately through an on-line bagging equipment at the conclusion. It depends on the final product specification, however an organic solvent can be injected shortly before bagging (using an atomizer) to generate instant light briquettes. Typically, these are packaged in smaller paper bags so that a barbeque enthusiast can simply take up an individually wrapped pack and light the paper without removing the briquettes from the bag.