Nigeria is the leading producer of Shea
nut and butter in the world. However due to issues around quality, the
nation is yet to fully tap into the benefit of the expanding market for
Shea nut and butter.
The oil content is the most crucial
element of the shea nut as that component is an important ingredient in
the composition of the shea butter that goes into Cocoa Butter
Equivalents and other by-products.
SOURCING
Shea nut and shea products are mainly produced in Kwara, Katsina,
Plateau, Kogi, Oyo, Benue, Edo, Zamfara, Taraba, Borno, Niger, Nasarawa,
Kebbi, Sokoto, and Adamawa states.
PRODUCTION STATISTICS
Estimated National Production is 500,000 MT annually, about 3% of the national production is exported.
USES
Shea butter is mainly used as cooking oil, in the making of chocolate and candle and as moisturizers in the cosmetic industry.
It is used in the treatment of skin
disorders like eczema, burns, rashes, stretch marks, acne, wrinkles,
skin discolorations, itching and other skin problems.
It also provides natural protection from
the sun’s UV rays. It is also an excellent agent for softening skin. It
can also be used to maintain hair moisturization especially in dry
hair.
PRICING
In the international market, the price per ton for Shea butter packed in
20 pound dark plastic sacks or 50 kilo dark plastic containers or
coated steel drums ranges from $1,800 to 2,800/MT depending on the
quality, while the local market price per tonne ranges from N180,000 to
N250,000
The price of Shea nuts and butter follows the movement in the price of cocoa beans and butter.
EXPORT MARKET
Major destinations for Nigeria’s Sheanut and Butter are the Europe, United States and Japan.
EXPORT SEASON
The export season for Shea nut commences by June and ends in October.
HARVESTING PERIOD
The harvesting period for Shea Nuts in Nigeria, runs from July till
about November. The fruits are allowed to ripen on the tree and then
drop to the ground.
STORAGE
Nut that has been well dried can store well for up to 5 years without
spoiling. Storage should aim at maintaining the quality through the
storage period as well as eliminating pests that could destroy the nuts.
Ware house at the appropriate location are needed.
PROCESSING
Shea Butter is produced by steaming the Shea fruit for the kernel inside
to shrink away from the shell to prevent the kernel from damaging.
After the shells are cracked and the kernels are extracted. They are
placed in the sun to dry for a prolonged period in order for the shea
nuts to maintain a long shelf life of 5 years. After drying, the best
nuts will be sorted out to for crushing and left till the next day.
Thereafter, other processes like Roasting of Crushed Shea Kernels,
Milling, Kneading, Boiling, Filtration and Solidification, Packaging and
Storage will commence.
MARKETING
Main buyers of Sheanut and Sheabutter are chocolate manufacturers,
Cosmetic Industries, Pharmaceutical Industries as well as households.
INVESTMENT SUMMARY
Production
Processing
Export
Storage
Marketing