Design Optimization, Energy Performance, and Economic Assessment of a Biomass Stove for Traditional Roasted Pork Production: A Case Study of the Pa Yang Community Enterprise, Trang Province, Thailand

• Efficient Biomass Stoves: Optimized for local food production. • Energy & Fuel Savings: Enhanced efficiency with reduced fuel use. • Material Science Integration: Improved durability using local materials. • Community Collaboration: Knowledge sharing for sustainable development. This study reports the design and performance optimization of an energy-efficient biomass stove for traditional Trang-style roasted pork production at the Pa Yang Community Enterprise in Trang Province, Thailand. The work first characterizes the existing roasting practice and evaluates binder mixtures for combustion chamber construction under high-temperature conditions. Based on these findings, an insulated, double-walled combustion chamber stove was developed using a black rice husk clay–based insulation layer to reduce heat loss during prolonged roasting. Roasting trials were conducted for two pig weight categories (50–70 kg and 70–100 kg) under comparable operating conditions. The optimized stove achieved a fuel saving of 25% and demonstrated improved temperature retention relative to the traditional brick stove. Fuel consumption per roasting batch was reduced by approximately 33%, accompanied by a reduction in roasting duration of approximately 1–2 hours. An economic assessment based on measured fuel savings indicates an annual reduction in fuel expenditure of approximately 27,000 baht. The results demonstrate that targeted combustion-chamber insulation and structural modifications can enhance energy utilization and economic performance in community-scale roasted-pork production, providing a practical pathway to improve biomass-stove efficiency in traditional food-processing applications.