Quality Parameters and Production Methods: Overview by subregion

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Quality Parameters and Production
MethodsOverview by sub-region

• Dr Peter Lovett
• plovett_at_watradehub.com
• 233.(0)244.292.898

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Huge resource!
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Threat to production of shea!
Low market demand intensifying agriculture
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3 main markets for shea products

• Traditionally utilised
• Edible, cosmetics, illuminant, etc
• Edible products
• EU chocolates (CBIs up to 5), confectionary,
  margarines, etc.
• Personal care products
• Cosmetics, hair treatment, soaps, etc
• Pharmaceuticals

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Quality requirements for shea

• Edible products
• High stearin
• Highly refined
• Low FFA
• White
• Low unsaponifiables
• No foreign bodies

• Cosmetics, etc
• Natural butter
• Consistent quality
• High unsaponifiables
• No foreign bodies!
• Variable other chems
• Variable physical

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Quality _at_ Quantity?

• Variability in terms of germplasm source
• Genetic influence on chemical profile?
• No consistent methods
• Boiling, oven drying, storage, timing, etc
• Lack of quality control
• Foreign bodies dirt, insects, etc

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Supply chain summary
All volumes in shea kernel MT - estimates only
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Traditional process kernel

• Harvest (from farmland, rarely bush)
• Accumulate (in piles or pits)
• Heat? (boil, oven-roasted or left raw)
• Dry whole nuts
• De-husk (cracked by-hand!)
• Dry kernels store

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Free Fatty Acid time!

• Metabolism during germination
• Laboratory variation!

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Free Fatty Acid - heat

• Hydrolytic lipases
• Denatured by heat

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Boiling increases peroxides

• Auto-oxidation (heat, UV, metals)
• Breakdown to other chemicals
• Potential link to smell

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FFA vs Peroxide

• Lipase denaturation needs heat
• Auto-oxidation catalysed by UV, heat metals
• Degraded compounds linked with unpleasant smells
• Best levels with roasted only BUT PAHs!

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Quality defined by kernel processing!

• Free fatty acid determined by heating stages
• Peroxides formed during boiling
• Polycyclic aromatic hydrocarbons (PAHs) formed
  during smoking or roasting
• Fungal infections during accumulation, drying
  storage
• Insect infestations during storage, etc

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Traditional process - butter

• Crush kernels (or left whole)
• Dry-roast (or heated mixed ash/sand)
• Milled (or pounded stone grind)
• Kneaded (or water-boiled or pressed)
• Boil oil/fat to dry clean
• Prepare for use, sale or storage

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Maintenance of quality?

• Roasting will denature lipases responsible for
  FFA but could increase PAHs?
• Grinding in mills can contaminate with oil,
  diesel, iron particles other crops
• Washing boiling reduces impurities, colour
  smell BUT degrades unsaponifiables, etc
• Impurities (water, dirt, etc) during storage

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Quality _at_ Quantity first!

• Internationally accepted quality standards
• Scientifically proven accepted
• Continental provenance information
• Trans-African collaboration
• GAPs SOPs
• range of standard methods for different markets
• Additional research required!
• What affects unsaponifiables?
• What effect of water source if boiling?
• Economic drying method?
• Alternative extraction methods?

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Thankyou good luck !