<html><head><base href="x-msg://13/"></head><body style="word-wrap: break-word; -webkit-nbsp-mode: space; -webkit-line-break: after-white-space; ">Paal/ Crispin,<div><br></div><div>May I suggest charcoal blended briquettes as an alternative?</div><div><br></div><div>A 25% blend using the fines /crumbs otherwise unused at the sellers stall, makes this product look and perform very much like charcoal. And of course it is favored and therfore more easily marketed as a result. </div><div>Hundreds of different local producers are doing it already . If you want to learn about it, go to Lushoto Tanzania (up a bit into the Usambara Mountains) where you can meet Mama Zaugia Hiza or Marieth Kusaga.. <div> These women are some of the best trainers in Tanzania ....and they do not have a decent email address. </div><div><br></div><div>Here is what a 25% blend looks like. It will compete directly performance wise and typically costs about half to two-thirds as much for a 100% lump of the original charcoal of same weight, same source. That doubles the sellers market or nearly halves the demand for same market..</div><div> </div><div>I guess I have difficulty understanding the charcoal problem and the need to make more of it. </div><div>viz., </div><div>From Chad, normal carbonisation <u>during the burn</u> . No charcoal added at all: </div><div></div></div></body></html>