1. WASHING OF SHEA NUTS

After Laboratory test to approve the quality of the Nuts (FFA target: 2% max), all nuts are then washed and rinsed several times with clean hot water to get rid of possible surface mold and possible oxidized oil emitted from bad nuts.

2. DRYING OF WASHED NUTS

The washed and cleaned nuts are sun dried for two hours. This dehydrates the wet nuts and exposes the bad ones from the lot.

3. NUT SELECTION

Bad and black nuts are separated from the good ones. At SEKAF, we always say, If its not good for the stomach, its definitely not good for the skin so only clean and good nuts are used for our unrefined butter. This is our greatest secret. One bad nut& (SeKafs own Innovation)

4. NUT CRACKING/ CRUSHING.

The selected nuts are then broken into smaller portions by the electrically powered nutcracker and making them ideal for the roaster.

5. ROASTING OF CRUSHED NUTS

The crushed nuts are sent to the roaster immediately after crushing and roasted for 30mins.

6. MILLING OF ROASTED NUTS

The roasted Shea nuts are allowed to cool down for at least 10 minutes and at most 30 minutes, before being milled in a milling machine into a fine paste.

7. COLD WATER MIXING

The warm paste from the mill is churned with fingers in cold water to give smooth and uniform dough.

8. COLD WATER MIXING

Mixing continues and small amount of cold water added from time to time to Get a smoother texture.

This vigorous mixing breaks the emulsion, causing the fat to beak away from the cake

9. HOT WATER MIXING / KNEADING

When the fat begins to break away from the cake (this is indicated by the color of the mixture- from chocolate to milk chocolate), hot water is added to the paste to melt the fat and set it free from the cake. This important step facilitates the separation.

10. HOT WATER MIXING / KNEADING

The final kneading or mixing is more vigorous and breaks the emulsion completely. The warm temperature is necessary to keep the fat half melted in the mixture and prepare it for the cold-water separation stage.

The kneading is slowed down completely, as the mixture becomes soft and light.

11. COLD WATER SEPARATION

Large amount of cold water is then poured on the mixture and stirred continuously causing a gray, oily scum to rise.

12. COLD WATER SEPARATION

As she continues to stir, more fat is washed and forced to float on the cold water that separates it from the cake, which now begins to settle at the bottom of the rubber bowl.

13. COLD WATER SEPARATION

Woman gathers fat from the surface of water.

14. COLD WATER SEPARATION

The solid fat is scooped and sent for melting and boiling

15. BOILING/ DEHYDRATION/ PURIFICATION

Solid fat being scooped into a giant pot on fire.

16. BOILING/ DEHYDRATION/ PURIFICATION

Boiling dehydrates the fat completely. It also clarifies the oil/butter as last cake residues are fried and settle under the pot.

17. FILTRATION & SOLIDIFICATION

At SEKAF, we filter the warm liquid fat through a microfilm into a plastic bowl. (SeKafs own Innovation)

18. FILTRATION & SOLIDIFICATION

The filtered liquid fat is allowed to cool down and solidify.

As the butter begins to show signs of solidification, a wooden ladle is used to stir it into a smooth and uniform texture.

19. PACKAGING & STANDARDIZATION

The butter is then inspected, weighed and sealed with an industrial vacuum sealer (One of SeKafs own Innovations). Shea butter that does not meet Sekafs Quality control is sold in the local market.

The premium quality Shea butter is packed for export.

The premium quality Shea butter is packed for export.

Shea butter put into airtight rubber bags.

A standard 50 lbs Net weight Packaging.