Experimental Analysis of Firewood Combustion Efficiency and Fuel Consumption Patterns for Sustainable Cooking in Bayelsa State, Nigeria

Abstract: In rural homes across Bayelsa State, Nigeria, firewood remains the primary cooking fuel despite serious concerns regarding environmental sustainability, fuel efficiency, and deforestation. This research assesses the combustion efficiency, heat transfer performance, and fuel consumption patterns of eleven commonly used firewood species to identify the most environmentally friendly cooking options. Key performance measures—including boiling time, heat transfer rate, and quantity of firewood consumedwere evaluated using controlled water boiling tests (WBT). The results revealed that Mangrove and Amowei were the most efficient firewood varieties, demonstrated by shorter boiling times (633–685 seconds), higher heat transfer rates (2.224–1.908 kW), and lower fuel consumption (0.40–0.45 kg per session). In contrast, Mahogany and Abura performed poorly, requiring over two kilograms of fuel per session and significantly prolonging cooking times (almost 2500 seconds). These findings emphasise the importance of selecting firewood with low energy consumption to enhance fuel economy, reduce costs, and mitigate environmental damage. Promoting sustainable firewood harvesting practices and utilising advanced cookstove technology can improve household energy efficiency. Policymakers and rural communities can leverage this research to make informed energy choices that balance environmental preservation with economic viability.