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.
Keywords: Briquettes, Perceptions, Adoption, Waste Management, Socio-Economic factors
and Barriers
