Raw, unrefined shea butter organically grown in West Africa and naturally high in Vitamin A.
CROP SEASON: June – August
SHELF LIFE: 12-24 months
PRODUCERS: Savelugu, Paga, Bolgatanga
HOW IT’S MADE
During harvest season, women gather the shea nuts as they fall from the wild karite tree. They remove the meat of the nuts from their shells, boil them, and then dry them in the sun. The meat is then crushed, roasted, milled and kneaded by hand into a light brown paste. The paste is boiled and filtered to remove impurities and then cooled to room temperature. The cooled, hardened shea butter is packaged according to buyer specifications.
Why can’t I source shea butter from a farm?
Like the baobab fruit, the nuts that make shea butter are gathered from wild trees, rather than farmed. The karite trees that produce shea nuts take 10-15 years to bear nuts, and can produce nuts for 200 years thereafter. These trees are the wealth of the communities in which they grow, and generally are treated as a collective asset.
What is the difference between West African and East African shea butter?
West African shea butter has a darker color, harder texture, and higher melting point than East African shea butter. West African shea butter also contains more Vitamin A, and as a result is more commonly used to reduce scarring and dark spots on the skin. East African shea butter contains more oleic acid, which aids in moisturizing the skin and hair.
Why should we trust shea butter sourced from this origin?
Most of the shea butter available in consumer cosmetics products is sourced from sub-Saharan Africa. Ghanaian shea butter is a key ingredient in leading cosmetics products, including Sundial Brands’ Shea Moisture.