PROBLEMS OF SHEA BUTTER PROCESSING IN AFRICA

Abstract

Shea nut (Vitellaria paradoxa) is one of the most important oil-bearing materials. It is important for its nutritional values as a source of food, for industrial purpose and pharmaceutical use. Therefore, improvement in the method of extraction is important. More shea butter will be available if the method of processing and handling can be improved. The problem of shea butter processing starts with harvesting which is usually collected after dropping from the tree to the ground. Other problems include postharvest storage because of lack of facilities for immediate parboiling after harvest. Washing, drying and cracking of the nut to recover the kernel also constitute a menace because of inadeaquate facilities. The milling and roasting of the kernel prior to butter extraction is also laborious and tedious. The extraction process which involve mixing of the milled product by trampling, cooking of the mass and scooping of the butter and clarification is cumbersome and energy sapping procedure. Consequent upon these myriad of problems for local producers and processors, research efforts are being geared towards alleviating the problems. Efforts made are hereby highlighted in Nigeria and sub-Saharan region of Africa. Suggested solutions and recommendation are hereby made. The use of hydraulic press that will press this oil out at high temperature and pressure will bring out a good result in the extraction of Shea butter.