Difference between revisions of "How to Grow Shea Trees (Karité, Nku, Bambuk Butter tree)"
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IITU (Intermediate Technology Transfer Unit) -<br /> GRATIS<br /> P.O. Box 951, Northern Region<br /> Tamale<br /> Ghana<br /> Produce a shea nut grinder/mill<br /> 10 hp electric & 8hp diesel | IITU (Intermediate Technology Transfer Unit) -<br /> GRATIS<br /> P.O. Box 951, Northern Region<br /> Tamale<br /> Ghana<br /> Produce a shea nut grinder/mill<br /> 10 hp electric & 8hp diesel | ||
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Revision as of 14:06, 27 August 2006
Contents
Shea Nut Processing - Technical Brief
Technology challenging poverty
Introduction
The shea tree, also commonly known as karité (Wolof and French), Nku or Bambuk butter tree, grows wild in the equatorial belt of central Africa between Gambia and Sudan where oil palms do not grow because of insufficient precipitation.
The oil extracted has a relatively high melting point and is used in rural areas in the making of foods, soap manufacture, traditional drugs and cosmetics. Shea is mainly exported as smoked kernels and can be used as an extender in chocolate as its properties are similar to cocoa butter.
The production of shea butter is an important source of income for many women but heavy fluctuations in availability of raw materials limits profitability and restricted it as a farmed crop.
Cultivation
A shea-tree (Butyrospermum Parkii) needs between 8 and 15 years until the first harvest but some time longer to reach full capacity. A tree can yield of 15 to 20 kg of fresh fruit that will produce 3 to 4 kg of dry kernels. The kernels are made up of 42 to 48% oil.
Pests and diseases
Damage to foliage is caused by the larvae of Cirina butryrospermi and Anacridium moestum. Muissida nigriveriella and Ceratitis silvestrii larvae may develop inside the pulp of the mature fruit thus causing damage. The tress may suffer from leaf spot.
Harvesting
Women and children collect the fallen fruit and take them back to their villages for processing into shea butter, an edible fat. Harvest is at the beginning of the rainy season. Harvest prospects are subject to considerable fluctuations.
Processing
The Green pulp exterior is removed. One method is to bury the fruit in the ground so that the pulp ferments and falls off. This takes 12 days or more. The nuts are parboiled or sun dried and then smoked for 3 to 4 days. The dried nuts can then be stored for long periods without significant losses. Decortication is done by crushing the outer shell to remove kernels. Shea nuts are mainly exported as smoked kernels. The kernels will be further dried before any additional processing is carried out.
Shea nut butter
Traditionally wet processing by hand is a slow and laborious process that uses large quantities of wood for roasting. The kernels are roasted in a pot over a fire to approximately 100°C and then pounded in a mortar to produce a course paste. This is then ground between two stones to produce a smooth paste. The paste and water are mixed in a pot where the butter rises to the top. The butter can then be removed and washed repeatedly with warm water until clean. The remaining water is remove by heating. Impurities settle out and the butter can be left to cool and solidify. With the traditional technique, the fat obtained is between 25 and 40% of the dry kernel weight.
The introduction of equipment can improve upon traditional methods of production by reducing the effort and time involved and by increasing the yield. Instead of pounding by hand a mill can be used, Oil can be extracted using a mechanical or hydraulic press. Manually turned roasters can be used rather than a traditional pot. A very important consideration is the minimum throughput required to run the equipment profitably, including the initial cost, management of the equipment and maintenance.
Shea butter press
The fat is squeezed out of the heated shea-powder under high pressure. For a high amount of fat, a press capable of at 125bar pressure is required. The fat must then be cleared of all residues by bringing it to the boil together with okra, lemon juice and water. To increase the output, the process can be repeated. The resulting press cake is excellent for use as fuel for ovens and reduces the fuelwood demand. The amount of fat derived is determined by the condition of the shea nut. The yield will be greater if the harvest carefully stored and preserved. Complete inactivation of enzymes will prevent the formation of free fat acids. The heating of the powder to between 100° and 120° Centigrade is not difficult but the unassisted use of the press needs longer to learn. In order to get a maximum pressure of 125 bar a lot of force is required by the user.
Food
Used as baking fat and to substitute cocoa butter to make chocolate and other products.
Cosmetics
Shea butter is used as a base for cosmetics, skincare products moisturising cream anti ageing treatments. It also has anti inflammation properties.
Soapmaking from Shea
The cake left after the second pressing can be burned to produce potash for soapmaking or for fertiliser.
References and further reading
• Soapmaking, Practical Action Technical Brief
• Oil Extraction, Practical Action Technical Brief
• Shea Butter Extraction in Mali, Appropriate Technology Bulletin No 6, Appropriate Technology International, 1985
• Oil Extraction, Food Cycle Source Book 1, UNIFEM and IT Publications, 1987
• Appropriate technology for shea-butter production: A women’s technology in Mali GTZ/GATE
• Appropriate Technology Products of Ghana, DAPIT Project Secretariat, Ministry of Environmental, Science & Technology, 1995, ISBN 9988-7615-0-3
• Minor Oil Crops, Intermediate Technology Consultants, 1991
Useful contacts
Raise Website: |
GRATIS (Ghana Regional Appropriate Technology Industrial Service) |
COVOL (The Cooperative Office for Voluntary Organizations) |
International Centre for Underutilised Crops |
Programme Manager, Crop Post Harvest Programme |
CEPAZE (Centre d'Exchages et Promotion des Artisans en Zons a Equiper) |
DFID Crop Post-harvest Programme, Improved processing of Shea nuts in northern Ghana (R6631). A bridge type screw press was developed for the extraction of shea butter, local construction of the press was carried out by the Intermediate Technology Transfer Unit in Tamale |
KIT - Royal Tropical Institute (Koninklijk Instituut voor de Tropen) |
Equipment suppliers
Note: This is a selective list of suppliers and does not imply endorsement by Practical Action.
Farmers' Technical Service and Technological Training Centre |
S.I.S Engineering Ltd. |
UNATA (Union for Appropriate Technology Assistance) |
IITU (Intermediate Technology Transfer Unit) - |