Abstract:
This study investigated technological changes in shea
butter production in the Yendi District of Ghana and
how processing could further be improved. A qualitative
research and analysis of six communities and 36 shea
butter processors in the Yendi District indicated that
shea butter processors have changed from roasting whole
kernels to crushing the kernels before roasting. Shea
butter processors have mechanised the milling of roasted
kernels and abandoned manual milling. Crushing of kernels
and ‘beating’ of shea kernel paste have also been
mechanised; however, only few processors are using this
method. Shea butter processors need improvement in
the areas of cooking shea kernels, ‘beating’ of shea paste,
and packaging of shea butter
