Production of the cold pressed shea butter of Arc en Sels
The harvest and the storage of the almonds are done by
groups of women from the bush. The truck of the association goes to the
villages to get the harvest and bring it to the center where it is stored. the
cleaning and the drying of the almonds are done there, followed by the cruwhing
with an electrical grinder.
the roasting is done with natural gaz fire.
It allows to get rid of all the enzymes leading to bad
smells. Unlike the wood fire, the use of gaz avoid the smell of smoke in the
butter. After going into the mill, the produced paste is put into fabric
pockets which act as filters once put in the press, and let the oil pass while
keeping the solid residue.
The butter thus obtained, still liquid, is mixed with
purified water and placed in slow agitation bath to get rid of the last
residue. By decantation, the particles are removed with the water.
The butter is warmed till 60°C to remove all humidity.
The oil is then filtered (3 times) in a press, and stored in drums in a air
conditioned area, before it is shipped.
The more the
residues are removed from the butter, the less smell it will have, and the
longer it will last.
This process offers all the hygien garanties for the production of a high quality product which keeps all its vertues. The efficiency is 30%, 3 kg of fruits give about 1 kg of shea butter .
Some steps of the production of the organic shea butter: storage, roasting, filling of the filters to be pressed.
Press, settling tank,and filter of the finished butter
The organic shea butter of Arc en Sels is of superior
quality and gathers all the conditions of respect, for the environment as well
as for the human beings.
Extracted by press, it garanties a superior quality and the hygiene of the production. With this principle, it keeps all its properties (vitamin A, D, E, G and its latex).
ARC EN SELS's difference is clearly:
The traditional shea butter is extracted by churning, which means it stays
in contact with water, which lead to the corosion of the butter, and reduces
its conservation. The hygiene conditions are not the best neither.
Some of the European laboratories buy this butter at
very low rates, approximatively 0.7 cts with barely allows the women to live.
It is the same with some so called fair trade organisations which look for the
lowest price instead of quality.
This butter is then refined and chemicly treated to have
a uniform appearance. It can even be mixed with palm oil to reduce the cost.
The shea butter then brings no prosperity at all to the african women who are
producing it, and none of the vertues for the health and beauty of the body.