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  • How to process shea nut kernels?
  • For processing Shea nut kernels, we need a combination of mechanical pressing unit ( Oil Mill ) and solvent extraction plant (SEP). The following are steps involved in Shea Butter Extraction Plant : Shea nut kernels are separated and cleaned to remove impurities such as dust, metal, plant stalks.
  • What is the mechanical press method of shea butter extraction?
  • The mechanical press method of shea butter extraction has been reported by FAO and CFC (2002) but one of the earliest researches works on the use of the mechanical press was Marchand (1988). His research revealed that equipped with a jack that exerts 30 tonnes of force, a shea butter press could crush more than 3 kg of shea kernels within 20 min.
  • How is shea butter extracted in Ghana?
  • Extraction of shea butter is a major income generating activity in Ghana, particularly in the Northern Regions. It is estimated that about 80% of the shea butter produced in Ghana is processed by women using traditional aqueous extraction method. Commercial extraction using continuous screw press accounts for about 20% of production.
  • Is jatropha oil a biofuel for shea butter processing machine?
  • Mensah MR (2010). Jatropha oil production as biofuel for shea butter processing machine in Ghana: Quality, Characteristics and storability of derived shea butter. Journal of Sciences 2 (1): 45-54. Mohammed S, Heijndermans E, Butter S, Group P (2013). Behind the Butter : An energy analysis of shea butter processing.
  • Is shea nut cake a waste product from shea butter processing?
  • Biochemical and microbiological analysis of shea nut cake: A waste product from shea butter processing. Thesis submitted to the Department of Biochemistry and Biotechnology in partial fulfilment for the award of Master of Philosophy in Biochemistry. Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.
  • What is a shea nut Kettle?
  • The kettle uses steam for indirectly heating the Shea nut kernel. The kettle is specially designed to achieve a temperature of minimum 110°C at the outlet with a retention time of minimum 60 minutes. Coagulate the protein in the meal to facilitate separation of the oil from protein.