Agbanga Karite Shea Butter Newsletter

Issue 6 Volume 2 - August 2005

This Newsletter Contains:

VARIATION IN SHEA BUTTER: HARDNESS
WORKING WITH SHEA BUTTER, IV: SOAPS
FAIR TRADE

Variation in Shea Butter: Hardness

Shea butter is primarily composed of two fatty acids, stearic and oleic, which together account for 85-90% of the total fatty acids (Maranz et al 2004). The relative proportions of these two fatty acids determine the solidity or hardness of the shea butter. Stearic acid is solid, while oleic acid is a liquid at room temperature. Therefore, shea butter with a higher oleic content will be softer than shea butter with a low oleic content.

The proportions of stearic and oleic acids in the shea kernels and butter differ across the distribution range of the species. Shea butter from Central Africa has consistently high oleic acid content, and is liquid at warm ambient temperatures. The fatty acid proportion of West African shea butter is much more variable than Central African shea butter. In West African shea butter, the oleic content ranges from 37 to 55%, while the stearic content can vary from 25 to 50% (Maranz et al 2004). This means that the hardness of shea butter from West Africa, which is where the vast majority of shea butter and nuts are produced, can vary significantly.

Even shea butter from one region, such as the central region of Togo can vary in hardness. This is because an individual tree that produces hard butter can be located right next to one that produces soft butter. Since shea nuts are gathered from a wide area for local production, the shea butter consistency is determined by the average fatty acid contents of the region.

We have also found that the age of the shea nuts can also impact the solidity and consistency of the shea butter. In our own production, shea butter that is produced from nuts that are three months old or less will be much harder than shea butter produced from older nuts. In fact, we have found that shea butter from nuts that have been stored at least on season is much softer and creamier than shea butter from non-aged nuts.

The healing and moisturizing ability of shea butter is not affected by the hardness, since this is determined by the ratios of the two main fatty acids, and the unsaponifiable content is similar across fresh unrefined, handcrafted shea butters.

Once the shells are removed, the shea kernels are dried for storage and shea butter making throughout the year. If the kernels are properly dried, they have a shelf life of 5 years or more. In fact, the shea nuts from the previous season produce more oil and a creamier textured butter since they have a lower moisture content.

Source:

Maranz, S, Z. Wiesman, J. Bisgaard and G. Bianchi. 2004. Germplasm resources of Vitellaria paradoxa based on variations in fat composition across the species distribution range. Agroforestry Systems 60:71-76.

Working with Shea Butter, part IV: Soaps

Shea butter makes a very hard bar of soap. It should be at least 10% of the oils used if you want the moisturizing qualities to come through. In cold process soaps, it is important to mix the oils thoroughly and let the soap come to at least medium trace, otherwise some shea crystals may not saponify completely and the soap will have small white flecks in it. This is cosmetic only, and can be prevented by stirring evenly and well. There are a variety of shea butter soap recipes on our website http://www.agbangakarite.com/Other-Shea-Butter/recipes.htm.

FAIR TRADE IN THE UNITED STATES

Fair trade is essential for African people and governments to regain their independence and strength. While individuals can help by purchasing fairly traded products, much more is needed for the full benefits of fair trade to be realized. Read more about the larger issue of fair trade in Africa at http://www.data.org/whyafrica/issuetrade.php.

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Copyright 2005 Agbanga Karite Group

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Copyright 2004-2005 Agbanga Karite Group

Volumes:

October 2004
November 2004
December 2004
January 2005
February 2005
March 2005
April 2005