SHEA NUTS

VITELLARIA PARADOXA

Shea nuts come from a tree of the Sapotaceae family. It is the only species in genus Vitellaria and is indigenous to Africa. The shea fruit consists of a thin, tart, nutritious pulp that surrounds a relatively large, oil-rich seed from which shea butter is extracted. The shea tree is a traditional African food plant. It has been claimed to have potential to improve nutrition, boost food supply in the “annual hungry season,” foster rural development, and support sustainable landcare. Shea butter is composed of five principal fatty acids: palmitic, stearic, oleic, linoleic, and arachidic. About 85 to 90% of the fatty acid composition is stearic and oleic acids. The relative proportion of these two fatty acids affects shea butter consistency. The stearic acid gives it a solid consistency, while the oleic acid influences how soft or hard the shea butter is, depending on ambient temperature.