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Simple Educational Guide for Handmade Shea Butter Processors

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  1. 1. PROGRAMME:   Reinforcement of the Shea Value Chain through Microfinance, Education and Information and Communication Technologies   Presented by: SENYO KPELLY Sekaf Shea butter Village, Kasalgu Near Tamale, Northern Region Ghana
  2. 2. <ul><li>THE </li></ul><ul><li>10 STEPS </li></ul><ul><li>OF PROCESSING </li></ul><ul><li>PREMIUM QUALITY SHEA BUTTER </li></ul>
  3. 3. <ul><li>STEP 1 </li></ul><ul><li>Kernel cleaning </li></ul><ul><li>Quality shea butter begins with quality shea nuts. All nuts, whether clean, properly stored or not must be washed and rinsed several times with clean warm water to get rid of possible surface mold and possible oxidized oil emitting from bad nuts. </li></ul>
  4. 4. <ul><li>Dry washed and cleaned nuts in the sun for 30 to 45 minutes depending on the intensity of the sun. This process dehydrates the wet nuts and exposes the bad ones from the lot. </li></ul>
  5. 5. <ul><li>STEP 2 </li></ul><ul><li>Kernel Sorting </li></ul><ul><li>Separate bad and black nuts from the good ones. Use only clean and good nuts to produce unrefined butter. This is the greatest secret of producing premium quality shea butter. </li></ul><ul><li>  </li></ul>
  6. 6. <ul><li>STEP 3 </li></ul><ul><li>Kernel Crushing </li></ul><ul><li>Send your good kernels to the crusher or mortar/stone and crush to small and uniform size particles for easy roasting. </li></ul><ul><li>The time between crushing and roasting of your kernels must be as short as possible. Not more than 1 hour </li></ul>
  7. 7. <ul><li>STEP 4 </li></ul><ul><li>Roasting Of Crushed Shea Kernels </li></ul><ul><li>Send your crushed shea kernels to the roaster immediately after crushing and roasted for 45minutes to 1 hour depending on the moisture level in the shea nuts. </li></ul><ul><li>To reduce the variation in quality of your batches of shea butter you produce, it is important you time your roasting using a stop clock or a simple watch and the weight of your crushed shea kernel fed into the roaster for each batch standardized. </li></ul>
  8. 8. <ul><li>STEP 5 </li></ul><ul><li>Milling Your Roasted Kernels </li></ul><ul><li>Allow your roasted Shea kernels to cool down for at least 30 minutes and at most 1 hour and then mill in a milling machine into a fine paste. </li></ul><ul><li>The finer the paste the more the oil that can be extracted through kneading. Ensure that the paste is as smooth as possible. </li></ul><ul><li>The production process could be suspended after this process to make time for the hot paste to cool down. So the best time to mill is in the evening so that paste will have enough time to cool down overnight. </li></ul>
  9. 9. <ul><li>STEP 6   </li></ul><ul><li>Kneading </li></ul><ul><li>The paste from the mill should be left to cool down completely. </li></ul><ul><li>Fetch just enough quantity of paste your arm can knead with less stress. </li></ul><ul><li>Add cold water and churned with fingers to give smooth and uniform dough. </li></ul>
  10. 10. <ul><li>Knead and add small amount of cold water from time to time to Get a smoother texture. </li></ul>
  11. 11. <ul><li>Sometimes, depending on the temperature, you may need to add warm water </li></ul>
  12. 12. <ul><li>The final kneading should be vigorous to fully aerate the fat. </li></ul><ul><li>The kneading is slowed down completely, as the mixture becomes soft, light and fluffy.  </li></ul><ul><li>You can determine the right time for separation by observing the behavior of the paste on you hand when you lift your hand from the mixture. The paste should run freely on your hand instead of getting stuck to it. </li></ul><ul><li>Note that when you separate at the wrong time you leave a lot of oil in the water and cake and this can affect your profit margin. </li></ul>
  13. 13. <ul><li>Pour large amount of cold water into the mixture and stirred continuously to cause a gray, oily scum to rise. </li></ul><ul><li>  </li></ul><ul><li>Continue to stir to cause more fat to be washed and forced to float on the cold water. </li></ul>
  14. 14. <ul><li>Collect fat from the surface of the water into another bowl. </li></ul><ul><li>Boil your fat within 1 hour </li></ul><ul><li>There should be no reason for you to leave your kneaded butter overnight. You destroy completely the quality of your butter. </li></ul><ul><li>  </li></ul>
  15. 15. <ul><li>STEP 7 </li></ul><ul><li>First Stage Boiling </li></ul><ul><li>Boil your fat immediately after kneading to complete the separation of the fat from the cake which you started during the kneading stage. </li></ul><ul><li>Boil until separation occurs and allow your oil to sit for 30mins </li></ul>
  16. 16. STEP 8 Second Stage Boiling Transfer your oil into a new pot and boil to dehydrate on a gentle fire. You may add a cup of water to your oil before boiling to wash and clean it. Monitor your oil and regularly remove all floating particles and dirty foam with your ladle.
  17. 17. <ul><li>STEP 9 </li></ul><ul><li>Filtration & Solidification </li></ul><ul><li>filter the warm liquid fat through a microfilm into a plastic bowl. Simple filtration systems could also be developed from used industrial plastic containers. </li></ul><ul><li>Allow the filtered liquid fat to cool down and solidify. </li></ul><ul><li>Use a wooden ladle to stir your shea butter into a smooth and uniform texture when it begins to show signs of solidification. </li></ul>
  18. 18. <ul><li>STEP 10 </li></ul><ul><li>Packaging and Storage </li></ul><ul><li>Weigh and seal your shea butter with an industrial impulse sealer and package into paper cartons or your preferred packaging material. </li></ul><ul><li>Ensure that your packaging is air tight as well as water proof. </li></ul><ul><li>Keep your shea butter away from Direct sunlight. </li></ul>
  19. 19. END <ul><li>THANK YOU! </li></ul>