Sheabutter
- Shea (Vitellaria paradoxa), also called “the butter tree” or “women's gold”, is a tree of the genus Vitellaria, which belongs to the Sapotaceae family. The almonds from its nuts are used to make shea butter
- It grows in the savannah in West and Central Africa and is one of the threatened species according to the IUCN.
Etymology And Appellations
- The name shi yiri means "butter tree" in Bambara and is the origin of the French name "shea".
- The tree is better known by its old name Butyros permum parkii (G. Don) meaning "seeds of butter". The Scottish doctor who "discovered" the tree while exploring Mali and Senegal).
Designation
- There are two subspecies of shea:(East Africa)
- Vitellaria paradoxa subsp. paradoxa (West Africa).
Where to use it?
- Butter
- Shea is mainly present in the food industry as a flavour enhancer (margarine, puff pastry, chocolate, confectionery, cookies and other products containing vegetable fat).
- Chocolate producers use shea butter instead of cocoa butter, it appears under the mention "vegetable fat" in the list of ingredients.
Export And Industry
- Hundreds of thousands of villages are involved in the global shea industry, which has an impact on the economy, food security, health and education of communities.
Shea Fruit
- The green pulp of the shea fruit is rich in vitamin C (196.1 mg / 100 g). Consumption of 50 grams of pulp per day covers 332% of the recommended daily dose (RDI) for children (4-8 years) and 98% of that for pregnant women. Its humidity level is on average 74.2%. It provides per 100 g of fruit, 22.6 g of carbohydrates, 5.2 g of crude protein and 1.3 g of crude fat.
