Shea Butter
Shea butter is the fat pressed or extracted from the kernel of the shea tree, Vitellaria paradoxa, which grows wild in a belt across the savannah of West and East Africa. It is solid at room temperature and melts at skin temperature. Two trades run in parallel. The cosmetic trade buys it for moisturisers, balms, soap and haircare. The food trade buys it as a cocoa butter equivalent, where its stearin fraction substitutes for cocoa butter in chocolate and confectionery under the rules of the destination market. The nuts are collected and processed largely by women, and the trade is organised around cooperatives and unions.
Listed shea butter markets
Each line is a grade at a delivery point. Open one for its full specification and terms.
Grades
Shea is graded on the extraction route, on the refining state, on whether it has been fractionated, and on the melting and triacylglycerol figures that decide whether it can be sold as a cocoa butter equivalent.
Processing route and form
10 grades
| Grade | Definition |
|---|---|
| Unrefined, traditionalKernels crushed, roasted, milled and the fat separated by hand kneading in water | The traditional cooperative route. Retains the natural odour, colour and unsaponifiables. The cosmetic grade the market calls raw or unrefined. |
| Mechanically pressedExpeller pressed from the dried kernel | Higher yield and a more consistent product than the traditional route. |
| Solvent extractedHexane extraction of the seed or of the press cake | The highest yield route. Residual solvent is a contract and regulatory term. |
| RefinedRefined, bleached and deodorised by the stated route | White and odourless. Loses much of the unsaponifiable fraction that the cosmetic trade pays for. |
| Ultra refined or double refinedRefined with the specific steps declared | A trade term, so the actual steps have to be named on the contract rather than assumed. |
| Fractionated stearinThe hard fraction separated out | The cocoa butter equivalent feedstock. |
| Fractionated oleinThe soft fraction separated out | A liquid at room temperature, used in cosmetics and in food. |
| FiltrationDeclared: unfiltered, filtered to a stated micron rating, or winterised | Determines clarity and behaviour at low temperature. |
| OrganicCertified under the destination market scheme, with dedicated pressing | Named on the contract with the certifier and certificate number, because the press line has to be documented as well as the crop. |
| Kernel preparationDeclared: boiled or unboiled, sun dried or smoke dried | Smoke drying raises the polycyclic aromatic hydrocarbon load. This is the single most common reason a lot fails a destination market test. |
Quality and condition
18 grades
| Grade | Definition |
|---|---|
| Unsaponifiable matter, shea specificPercentage by mass, with the triterpene alcohols and cinnamates identified | Unusually high in shea and the reason the cosmetic trade buys it. In refined butter this fraction is largely stripped, so it is the figure that separates the grades. |
| Cocoa butter equivalenceAssessed against the destination market vegetable fat rules, with the full triacylglycerol profile | Determines whether the stearin fraction may be used in chocolate in the contracted market. |
| HardnessPenetration or texture measurement at a stated temperature | A contract term for the cosmetic trade, measured rather than described. |
| Free fatty acidsPercentage, expressed as the stated reference acid | Determined by ISO 660. The controlling commercial figure. It rises with poor fruit or seed, slow processing and wet storage. |
| Peroxide valueMilliequivalents of active oxygen per kilogram | Determined by ISO 3960. Measures oxidation already under way. |
| Anisidine valueDimensionless, by the standard method | Determined by ISO 6885. Measures secondary oxidation, which peroxide value alone will miss in an oil that has already turned over. |
| TotoxTwice the peroxide value plus the anisidine value | The combined oxidation term, where a buyer contracts one number. |
| Moisture and volatile matterMaximum percentage by mass | Determined by ISO 662. |
| Insoluble impuritiesMaximum percentage by mass | Determined by ISO 663. |
| ColourLovibond red and yellow in a stated cell length, or a stated instrumental scale | Measured, not described. |
| Iodine valueGrams of iodine per 100 grams | Determined by ISO 3961. Measures unsaturation, and with it drying behaviour and oxidative stability. |
| Saponification valueMilligrams of potassium hydroxide per gram | Determined by ISO 3657. An identity figure. |
| Unsaponifiable matterMaximum percentage by mass | The fraction that is not fatty acid. Carries the sterols, tocopherols and the value in the cosmetic trade. |
| Refractive indexAt a stated temperature | A fast identity and adulteration check. |
| Soap contentMilligrams per kilogram | Applies to refined oil. Residue from neutralisation. |
| PhosphorusMilligrams per kilogram | The measure of residual gums. Governs whether the oil will behave in downstream processing. |
| Slip melting pointDegrees Celsius, by the standard method | The controlling figure for a solid fat. |
| Solid fat contentPercentage solid at each stated temperature, by pulsed NMR | The full melting profile. What a formulator actually contracts on. |
Composition and authenticity
7 grades
| Grade | Definition |
|---|---|
| Stearic and oleic acidPercentage of the fatty acid profile | The two dominant fatty acids. Their ratio sets the hardness and varies systematically between the western and eastern parts of the shea belt. |
| Symmetrical triacylglycerolsPercentage of SOS, POS and POP | The determinants of cocoa butter equivalence. |
| Karite and nilotica differentiationBy fatty acid profile and species declaration | Vitellaria paradoxa subspecies nilotica from East Africa is naturally softer and higher in oleic acid. It is a different product and is contracted as one. |
| Fatty acid profilePercentage of each fatty acid by gas chromatography of the methyl esters | Determined by ISO 12966. The fingerprint of the oil and the first authenticity check. |
| Sterol compositionPercentage of each sterol and total sterol content | Determined by ISO 12228. Detects blending with a cheaper oil that shares a similar fatty acid profile. |
| Tocopherols and tocotrienolsMilligrams per kilogram, by HPLC | The natural antioxidant content. Governs shelf life and is a value term in cosmetics. |
| Triacylglycerol compositionBy HPLC, reported as the distribution | A second authenticity layer, because it is far harder to counterfeit than a fatty acid profile. |
Contaminants
9 grades
| Grade | Definition |
|---|---|
| Polycyclic aromatic hydrocarbons from smoke dryingMicrograms per kilogram, benzo(a)pyrene and the sum of four | Called out separately here because smoke drying at origin is the normal practice in parts of the belt and it is the leading cause of rejection at destination. |
| Polycyclic aromatic hydrocarbonsMicrograms per kilogram, benzo(a)pyrene and the sum of four | Comes from direct fire drying and smoke contact at origin. Tested against destination market limits. |
| 3-MCPD esters and glycidyl estersMicrograms per kilogram | Formed at high refining temperatures. Applies to refined oil. |
| Mineral oil hydrocarbonsMilligrams per kilogram, MOSH and MOAH | Comes from lubricants, jute bags and transport. Tested where the destination market requires it. |
| Solvent residueMilligrams per kilogram of hexane | Applies to solvent extracted oil. |
| Pesticide residuesMilligrams per kilogram | Tested against destination market maximum residue limits. |
| Heavy metalsMilligrams per kilogram | Lead, arsenic, cadmium, iron and copper. Iron and copper matter twice over, because they catalyse oxidation in the drum. |
| Dioxins and PCBsPicograms of toxic equivalent per gram of fat | Tested where the destination market requires it. |
| AflatoxinsMicrograms per kilogram | Applies where the oilseed or kernel carries a mould risk before pressing. |
Certification and packing claims
9 grades
| Grade | Definition |
|---|---|
| Cooperative and union sourcingNamed cooperative or union, with the chain of custody documented | Contracted where the buyer needs the community sourcing evidenced rather than stated. |
| Global Shea Alliance sustainability practicesDeclared, with the supporting documentation | Named on the contract where the buyer requires it. |
| OrganicCertificate under the destination market scheme | EU, NOP, JAS or an equivalence arrangement. Named on the contract with the certifier and certificate number. |
| Fairtrade, Fair for Life or equivalentCertificate and transaction certificate | Named scheme, with the transaction certificate issued for the specific lot. |
| Kosher and HalalCertificate from the named authority | Certificate travels with the lot. |
| Food grade or cosmetic gradeDeclared, with the corresponding specification | Determines the applicable limits and the packing. |
| Non GMODeclaration, with PCR testing on the source material where required | Applies where the crop has a genetically modified counterpart. |
| Chain of custodyDocumented from harvest to press to drum | Evidenced at every transfer where the lot carries an origin or a community claim. |
| PackingDeclared: flexitank, ISO tank, drum, jerrycan or IBC, with liner and headspace treatment | Nitrogen blanketing and liner type are contract terms, because they decide what the peroxide value looks like on arrival, not on shipment. |
Grades outside this list trade on request. Send us the contract specification you work to and we will price against it.
Locations
| Country | Region | We trade it as |
|---|---|---|
| Ghana | Africa | Origin |
| Burkina Faso | Africa | Origin |
| Nigeria | Africa | Origin |
| Mali | Africa | Origin |
| Cote d Ivoire | Africa | Origin |
| Benin | Africa | Origin |
| Togo | Africa | Origin |
| Senegal | Africa | Origin |
| Guinea | Africa | Origin |
| Niger | Africa | Origin |
| Chad | Africa | Origin |
| Cameroon | Africa | Origin |
| Uganda | Africa | Origin |
| South Sudan | Africa | Origin |
| Ethiopia | Africa | Origin |
| Sudan | Africa | Origin and destination |
| South Africa | Africa | Destination |
| Netherlands | Europe | Origin and destination |
| Denmark | Europe | Origin and destination |
| United Kingdom | Europe | Origin and destination |
| France | Europe | Origin and destination |
| Germany | Europe | Origin and destination |
| Belgium | Europe | Origin and destination |
| Italy | Europe | Destination |
| Spain | Europe | Destination |
| Switzerland | Europe | Destination |
| Poland | Europe | Destination |
| United States | North America | Origin and destination |
| Canada | North America | Destination |
| Mexico | North America | Destination |
| Brazil | South America | Destination |
| India | South Asia | Origin and destination |
| China | East Asia | Destination |
| Japan | East Asia | Destination |
| South Korea | East Asia | Destination |
| Singapore | Southeast Asia | Origin and destination |
| Malaysia | Southeast Asia | Origin and destination |
| United Arab Emirates | Middle East | Origin and destination |
| Turkiye | Middle East | Destination |
| Australia | Oceania | Destination |
Origins and destinations outside this list trade on request. We are not limited to the locations shown here.
Timing
Harvest is when the crop is taken at origin. Arrival is when a shipment from that origin typically lands in a consuming market. The gap between them is processing, grading and the voyage.
HarvestArrival
| Origin | J | F | M | A | M | J | J | A | S | O | N | D | Window |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Ghana | Harvest | Harvest | Harvest | Harvest and arrival | Arrival | Arrival | Arrival | Harvest May to Aug, arrival Aug to NovNorthern, Savannah, North East and Upper regions. The largest formal export origin, with established cooperative and industrial processing. | |||||
| Burkina Faso | Harvest | Harvest | Harvest | Arrival | Arrival | Arrival | Harvest Jun to Aug, arrival Sep to NovHauts Bassins, Boucle du Mouhoun and Sud Ouest. A major origin for certified organic and fair trade butter. | ||||||
| Nigeria | Harvest | Harvest | Harvest | Harvest and arrival | Arrival | Arrival | Arrival | Harvest May to Aug, arrival Aug to NovNiger, Kwara, Kebbi and Oyo. The largest producer by volume, with much of the crop consumed domestically. | |||||
| Mali | Harvest | Harvest | Harvest | Arrival | Arrival | Arrival | Harvest Jun to Aug, arrival Sep to NovSikasso, Koulikoro and Segou. | ||||||
| Cote d Ivoire | Harvest | Harvest | Harvest | Arrival | Arrival | Arrival | Harvest Jun to Aug, arrival Sep to NovNorthern savannah zone. | ||||||
| Benin | Harvest | Harvest | Harvest | Arrival | Arrival | Arrival | Harvest Jun to Aug, arrival Sep to NovBorgou, Alibori and Atacora. | ||||||
| Togo | Harvest | Harvest | Harvest | Arrival | Arrival | Arrival | Harvest Jun to Aug, arrival Sep to NovSavanes and Kara. | ||||||
| Uganda | Harvest | Harvest | Harvest | Arrival | Arrival | Arrival | Harvest Apr to Jun, arrival Jul to SepNorthern and West Nile. Vitellaria paradoxa subspecies nilotica, softer and higher in oleic acid. | ||||||
| South Sudan | Harvest | Harvest | Harvest | Arrival | Arrival | Arrival | Harvest Apr to Jun, arrival Jul to SepWestern and Central Equatoria. Nilotica type. | ||||||
| Senegal | Harvest | Harvest | Harvest | Arrival | Arrival | Arrival | Harvest Jun to Aug, arrival Sep to NovKolda and Tambacounda. |
Windows outside this pattern trade on request, including carry, forward positions and stock already sitting in a destination warehouse.
Customs, packing and contract terms
Indicative terms for shea butter. Tariff classification is the importer’s responsibility and limits change, so confirm both against the destination customs authority and the current regulation before you fix a contract.
- HS heading1515.90 Other fixed vegetable fats, including shea butter
- PackingFlexitanks of 20 t to 24 t, IBCs of 1000 litres, or 190 kg lacquer lined steel drums. Butters and solid fats in 25 kg cartons or 200 kg drums. Nitrogen blanket for oils that oxidise.
- Container loading20ft: one flexitank at 20 t to 24 t, or 80 drums at roughly 15 t. Heated stow or heating coils where the fat solidifies below deck temperature.
- Contract and arbitrationFOSFA contracts with FOSFA arbitration in London, or NIOP trading rules for United States trade. Free fatty acid, moisture and impurities, peroxide value and colour are the operative quality clauses, established on FOSFA analysis methods.
- Destination limitsEU limits on 3-MCPD esters and glycidyl esters in refined oils and erucic acid limits under Regulation 2023/915, pesticide MRLs under Regulation 396/2005, and novel food authorisation under Regulation 2015/2283 for oils without a pre-1997 EU history of consumption. US FDA food additive and GRAS status applies.
Common questions
What grades of shea butter does SIP Global trade?
We quote 53 published grades of shea butter, including Unrefined, traditional - Kernels crushed, roasted, milled and the fat separated by hand kneading in water, Mechanically pressed - Expeller pressed from the dried kernel, Solvent extracted - Hexane extraction of the seed or of the press cake, Refined - Refined, bleached and deodorised by the stated route, Ultra refined or double refined - Refined with the specific steps declared and Fractionated stearin - The hard fraction separated out. Every grade is tied to a delivery point and a settlement route. Grades outside the published list are priced on request.
How is shea butter graded?
Shea is graded on the extraction route, on the refining state, on whether it has been fractionated, and on the melting and triacylglycerol figures that decide whether it can be sold as a cocoa butter equivalent. Grading runs on 5 systems: Processing route and form, Quality and condition, Composition and authenticity, Contaminants and Certification and packing claims.
Where does SIP Global trade shea butter?
We trade shea butter in Ghana, Burkina Faso, Nigeria, Mali, Cote d Ivoire, Benin, Togo and Senegal and 32 further markets. Origins and destinations outside this list trade on request. We are not limited to the locations shown.
When is shea butter harvested and when does it arrive?
Typical windows are Ghana: harvest may to aug, arrival aug to nov; Burkina Faso: harvest jun to aug, arrival sep to nov; Nigeria: harvest may to aug, arrival aug to nov; Mali: harvest jun to aug, arrival sep to nov; Cote d Ivoire: harvest jun to aug, arrival sep to nov. Harvest is when the lot is taken at origin, arrival is when a shipment from that origin lands in a consuming market. Windows outside this pattern, including carry, trade on request.
What is the HS code for shea butter?
Shea butter is normally classified under HS 1515.90 (other fixed vegetable fats, including shea butter). The heading follows the form the goods are in at the border, and national tariffs extend it beyond six digits, so confirm the full line with the destination customs authority before you fix a contract.
How do I get a price for shea butter?
Send the grade, the origin and the delivery window to the SIP Global desk. That is enough for a trader to come back with a level and a settlement route. 2 listed shea butter markets are published on this page, each with its full specification and terms. We take both sides, physical and financial, prompt to long dated.
Standards and data sources
The grading language on this sheet follows published standards. Trade volumes and tariff lines are public record. Verify anything here against the source.
- ISOInternational Organization for Standardization
- Codex AlimentariusFAO and WHO food standards
- UN ComtradeOfficial international trade statistics by HS code
- ITC Trade MapBilateral trade flows and tariff data
- FAOSTATFAO production and trade series for agricultural commodities
Price this with our desk
Grade, origin and window if you have them. If what you are carrying does not fit the sheet above, describe it in your own words and a trader will take it from there.