Barbecue charcoal is a core fuel for outdoor camping, night market dining, and barbecue restaurants, and is also an important product for the recycling of agricultural and forestry resources. Currently, the domestic barbecue charcoal market is mainly divided into two major categories: machine-made charcoal and fruitwood charcoal, along with derivative products such as quick-burning charcoal and ignition charcoal. The overall industry shows a trend of stable commercial demand and rapid growth in civilian leisure demand.
Machine-made charcoal is the mainstream product, accounting for over 70% of domestic sales. It is made from agricultural and forestry waste such as fruitwood, through crushing, drying, high-pressure extrusion molding, and high-temperature carbonization. It boasts advantages such as high calorific value, long burning time, low ash content, and resistance to explosion, offering excellent cost-effectiveness. It is widely suitable for barbecue restaurants, canteen grilling, outdoor team building activities, and other scenarios, and is also a major export category.
Fruitwood charcoal is a traditional barbecue charcoal, mostly made from fruitwoods such as apple and jujube. It emits a subtle fruity aroma when burning, enhancing the flavor of grilled food and making it popular among home barbecue enthusiasts. However, it has significant drawbacks: rapid burning, unstable heat, and high loss rate. Furthermore, its production is limited by raw wood resources, making large-scale production difficult. High-end coconut shell charcoal uses coconut shells as its raw material, producing no smoke or odor, and providing a gentle, pure heat. It targets upscale barbecue and sophisticated camping settings, but its reliance on imported raw materials results in higher production costs and a relatively niche market.
