Shea butter is a natural fat extracted from the nut of the African shea tree. This versatile substance is solid at room temperature, appearing off-white or ivory. It has been a part of skin care for centuries and is widely used in cosmetic products for its moisturizing, soothing, and conditioning properties. Beyond cosmetics, shea butter also serves as an edible fat in some African countries, used in cooking and occasionally as a substitute for cocoa butter.
The Shea Tree’s Home
Shea butter originates from the nuts of the Vitellaria paradoxa tree. This deciduous tree is indigenous to Africa and is the sole species within its genus. Shea trees grow to heights of 7 to 15 meters, with some reaching up to 25 meters. They are known for their slow growth, often taking 10 to 15 years to begin bearing fruit, with full production achieved between 20 to 50 years. Once mature, a shea tree can remain productive for a long lifespan, sometimes exceeding 200 to 300 years.
These trees thrive across the dry savannah belt of West and East Africa, known as the “Shea Belt.” This extensive habitat spans over 5,000 kilometers and includes countries such as:
- Benin
- Burkina Faso
- Cameroon
- Central African Republic
- Chad
- Ethiopia
- Ghana
- Guinea Bissau
- Côte d’Ivoire
- Mali
- Niger
- Nigeria
- Senegal
- Sierra Leone
- South Sudan
- Sudan
- Togo
- Uganda
- Democratic Republic of the Congo
- Guinea
The majority of shea butter production relies on nuts collected from these wild-growing trees, rather than cultivated plantations.
Crafting Shea Butter
The creation of shea butter begins with the seasonal harvesting of the shea fruit, occurring from June to August or September. Once collected, the outer pulp of the fruit is removed through fermentation or manual separation to access the inner nut. Nuts are then prepared by boiling them to prevent germination and reduce rancidity, or by sun-drying. Then, the nuts are cracked open to extract the kernels.
The kernels are roasted, which contributes to the nutty aroma of unrefined shea butter. After roasting, the kernels are ground into a fine paste using traditional stone grinders or modern milling machines. This paste then undergoes kneading, where water is gradually added. Vigorous kneading helps to separate the fat content from the rest of the paste, causing the shea butter to rise to the surface.
The separated fat is then collected and boiled to purify it and remove any remaining water. As the mixture cools, the pure shea butter is skimmed off and allowed to solidify. This process is largely artisanal and is traditionally carried out by women in local African communities.
Shea Butter’s Worldwide Path
Shea butter travels from its points of origin in African communities to reach global markets. The production and trade of shea butter serve as an important source of income, particularly for millions of women across the African continent. This economic activity often provides the means for families to afford essential needs such as food, healthcare, and children’s school fees.
For centuries, shea butter has been known as “women’s gold.” As global demand for natural ingredients increases, particularly in the cosmetics and food industries, shea butter’s presence in international trade continues to grow. Concepts like fair trade have emerged to ensure that the women producers receive equitable compensation for their labor, connecting their traditional practices directly to consumers worldwide.