SHEA BUTTER

Shea butter is a fatty extract from the seed of the Shea nut. The extract is known to contain a number of ingredients with biological activity. This biological activity includes moisturizing abilities and the healing of minor skin ailments.

Shea nuts are primarily grown in West and Central Africa in the semiarid Sahel, referred to by traders as the "Shea Belt". Vitellaria paradoxa and Vitellaria nilotica are the main varieties. Vitellaria paradoxa is exported in the largest volume and grows throughout the West African region. Vitellaria nilotica is produced primarily in northern Uganda and southern Sudan.

Our Production Methods

(a) Cold Press Method
Steps
1. Harvest of Shea nuts: The fruit is collected from the ground around the tree in April to August.
2. De-pulping: Removing the pulp. Removal methods vary.
3. Drying: Sun or oven drying.
4. Cold Press Extraction: This is usually referred to as the Mechanical Extraction method. This method makes use of mechanical presses to apply great deal of pressure to the pulverized seed. The pulverized seed is first heated to liquify the oil within it, then the oil is forces out by the application of pressure to the warmed material. The forced out oil is collected and allowed to cool down, forming a solid cream called Shea butter.

(b) Traditional Method
Steps
1. Harvest of Shea nuts: The fruit is collected from the ground around the tree in April to August.
2. De-pulping: Removing the pulp. Removal methods vary.
3. Drying: Sun or oven drying.
4. Shelling: Removal of the seed from the nut using mechanical or traditional presses.

5. Grinding: The grinding of the seed into fine powder using mechanical or traditional presses.

6. Traditional Method: This is usually referred to as the Heat Extraction Method. After the grinding of the baked kernel into powdery material or flour, the powdery material is mixed with warm or lukewarm water. The resulting semi-solid mixture is then stirred continuously or kneaded into a paste. The paste is allowed to stand, with the oil floating on top of the supernatant and decanted periodically, leaving a brown solid residue devoid of oil (basically an amorphous matrix), which settles to the bottom. This residue has little or no economic value.

Mixing with water, treating, kneading and churning.
Kneading is the most crucial step in determining the quality of the shea butter finally produced. Its success depends on the recognition of changes in temperature, consistency and appearance. These qualities can only be assessed correctly with experience.

Floating, washing and refining
Small amounts of dough are worked with fingers in cold water. This vigorous mixing breaks the emulsion, causing a gray, oily scum to rise. The oil is skimmed and washed repeatedly in a basin with clean water to eliminate residues. Melting and boiling the solid fat in a pot until it is clear and bubble clarifies the butter. The fat is then poured into a basin where it is left to solidify.