Shea (Vitellaria paradoxa) Butter Production and Resource Use by Urban and Rural Processors in Northern Ghana

Godfred Jasaw,Osamu Saito,Kazuhiko Takeuchi

doi:10.3390/su7043592

Abstract

This article explores the use of field experimentation in presenting an account of input inventory, material quantities, and the process flow for shea butter production in Ghana. The shea fruit is a non-timber forest product (NTFP) that is indigenous to ecosystems in semi-arid regions of Africa. Current methods and equipment for processing shea kernel into butter impose a dilemma of excessive harvesting of fuel wood for heating and the use of large quantities of water. Thus, the nature of input requirement and production process presents implications for conflict over natural resource use and for sustainability as more processing takes place. Material flow analysis was applied to the data generated from the processing experiments. The outcome was discussed in focus group discussion sessions and individual interviews as a way of data triangulation to validate study parameters. Results from this experiment showed that the quantity of water used in urban processing sites was higher than that used in rural sites. On the other hand, fuel wood use and labor expended were found to be higher in rural sites per unit processing cycle. The nature of the processing equipment, accessibility to input resources, and target market for shea butter were key determinants of the varying resource quantities used in the production process.

Highlights

Shea (Vitellaria paradoxa) is a key non-timber forest product (NTFP) occurring largely in off-reserve forests in many parts of Africa, including northern Ghana
It is clear that if more efficient and sustainable value addition can be achieved for shea, a major NTFP for rural households in northern parts of Ghana, many would be able to secure an income beyond the basic means of survival and build resilience to increasing climate and ecosystem changes
Some studies conducted by Stichting Nederlandse Vrijwilligers (SNV)—Netherlands Development Organization [18] on energy use analysis for promoting the use of a roaster stove in shea butter processors provided a useful basis for designing this study

Summary

Introduction

Shea (Vitellaria paradoxa) is a key non-timber forest product (NTFP) occurring largely in off-reserve forests in many parts of Africa, including northern Ghana. Harvesting non-timber forest products (NTFPs) has been promoted worldwide as an opportunity to both enhance local livelihood and contribute to environmental sustainability through biodiversity conservation [1,2,3]. More recent reports show that the value and contribution of NTFPs to livelihood and sustainable development is unclear, largely because of an underestimation of their products and services [6]. It is clear that if more efficient and sustainable value addition can be achieved for shea, a major NTFP for rural households in northern parts of Ghana, many would be able to secure an income beyond the basic means of survival and build resilience to increasing climate and ecosystem changes. To derive maximum utility from shea, the kernel from the fruits are usually processed into butter for value addition using water, fuel wood, and labor as critical inputs

Objectives

Methods

Results

Conclusion