How is shea butter made traditionally? In the production of shea butter in West Africa, the extraction process is divided into 3 main categories: traditional manual, semi-mechanized (using hydraulic/screw presses) and fully mechanized industrial systems. The traditional method predominates. Rural women using traditional manual methods extract about 60% of all raw shea butter produced in West Africa. Here are the main steps of this extraction method.
Harvesting
Harvesting the shea fruit takes a few months, from mid-June to mid-September. The fruits must be picked when they are ripe. They are delicately picked by hand to select the best of them. The flesh of the fruit is edible and sweet for the greatest pleasure of gourmets.
The extraction of the shea butter seed
The fruit of the shea tree contains a nut, which itself contains the seed where the shea butter is found. After harvesting, the pulp must be removed from the fruit to access the nut. The fruit is sometimes simply dried in the sun… Once ready, the nuts are shelled, by hand or with a machine, to extract the shea butter seed.
The transformation into shea butter
The kernel that has been extracted from the shea nuts is washed and dried. It is then crushed, refined and kneaded until a thick paste is made which is mixed with water and stirred by hand. The next step is to pour it into boiling water to bring the shea butter to the surface and remove impurities. Once removed and cooled, the butter is kneaded before being steamed for a long time to obtain the oil which will be filtered before being filled and packed.
Refining
The refining is then carried out in Europe according to methods approved by the organic certifications. The butter is decolorized and then deodorized by mechanical processes that do not alter its quality and properties.
This artisanal method requires time, but the shea butter is of good quality and is entirely natural. This butter can be kept up to 3 years in a dark and humid place.