The ovary of the shea butter tree contains yellow to greenish apricot-size berries containing a horse chestnut- size seed (kernel). Whilst birds, elephants and humans enjoy eating the berries, shea butter is obtained from kernels that are crushed or ground in a mechanical press.

Crude shea butter has a pungent and unpleasant smell and is, therefore, refined. Refined Shea butter has a superb taste. It is a solid, grey-green to whitish fat containing roughly equal, rich proportions of stearic and oleic acid and it has a faint, characteristic smell.

 Color-                       Cream with Yellow Hint                                  
 Odor-                       Characteristic
 Melting Point-                   32 -45 degrees C
 Free Fatty Acids-               <3.5%
 Unsaponifiables-              >6%
 Water Content-                    <0.2%
 Insoluable Impurities-          <1%
 Acid Value-                   6.0 max. mgKOH/g