THE SHEA TREE

 

SHEA TREE (Vitellaria paradoxa)

The scientific name for shea tree is (Vitellaria paradoxa) and synonymous scientific names are (Butyrospermum parkii) and (Butyrospermum paradoxum).

Shea is a small to medium tree which has tap root and grow to an average height of 10 – 15 m. the tree has extensive root system which is essential for survival in the 5 -7 – month dry seasons associated with Savannah climates. The stem has a thick, deeply fissured and corky bark. The exude white latex beneath the back, the leaves are dark green in colour and 10 – 20 cm long and 5 – 8 cm wide and are in dense clusters, spirally arranged at the end of snout twigs. The tree has a hermaphroditic flower, they are white or greenish yellow.

They open in the dry season after the leaves have fallen and are usually cross-pollinated but can be self-pollinated.

 

2.1. SITE SELECTION:

To establish a shea tree plantation, cautious site selection is vital for the success of the project. The following factors should be considered:

a.      CLIMATE: Shea trees is a perennial and deciduous and therefore do well in regions with an annual rainfall of 500-1,500mm. The plantation should be located in areas with temperatures between 24-32°C.

b.      SOIL TYPE: Shea trees prefer well-drained sandy soils with a pH level between 5.5 and 7.5. Conducting a soil test can help to determine the suitability of the land.

c.       SUNLIGHT: the tree requires full sunlight for optimal growth. Avoid areas with excessive shade or competition from other vegetation.

 

2.2. SEED ACQUISITION AND SELECTION:

Selecting high-quality and viable seeds are important when establishing a shea tree plantation.

 Obtain shea seeds from reputable nurseries or local shea tree growers. select seeds from trees that have demonstrated high yields, disease resistance, and desirable traits. Choose seeds that are well-developed, have proper size and weight, and show signs of viability, such as a healthy appearance and hard shells.

However, improve seeds can be obtained from Ghana COCOBOD/Shea tree breeders.

 

2.3. PLANTING AND CULTURAL PRACTICES:

In order to ensure healthy growth of shea trees, the follow planting and cultural practices must be adhered.

a.      PLANTING SEASON: Shea seeds are usually planted at the onset of the rainy season when soil moisture is optimal, will enhance seed germination and proper root development.

b.      NURSERY ESTABLISHMENT: Start by germinating shea seeds in a nursery bed until seedlings reach a height of about 30cm, this provides a better survival rate when transplanting to the main plantation site.

c.       LAND PREPARATION: land can be ploughed and harrowed before transplanting planting or creating of Zai pit when the land is not to be ploughed.

d.      SPACING: Shea trees should be planted at a distance of approximately 10-15 meters apart to allow acceptable light penetration and air circulation.

e.      WEEDING AND FERTILIZING: Consistent weeding and application of organic fertilizers can enhance soil fertility, weed control, and the overall growth of shea trees. Other cultural practices include; mulching, filling, pests (eg. Beetle) and disease (eg. Leave mosaic) control.

 

2.4. HARVESTING, PROCESSING, STORAGE, AND MARKETING:

a.      HARVESTING: the first fruit harvest is late, usually, 12 – 15 years after planting. High yields are obtained from the 20^th year. Collect the fallen fruits from the ground or pick them directly from the tree. Harvesting generally take place between June and August, peak during July.

b.      PROCESSING: After collecting the fruits, the fruits need to be processed to obtain the shea nuts. This involves depulping (removal of the outer layer), the nuts are par-boiled and sun dried to facilitate easy cracking of the nuts to obtain the kernel for further processing.

Traditional farmers used to extract shea butter through the following steps

                                  i.            Crushing of the kernels into tiny particles with a wooden mortar (crushing)

                                ii.            They are then roasted and ground into a brownish paste (roasting and milling).

                               iii.            A lukewarm water is added to the paste and mixed to give a whitish layer (kneading)

                               iv.            The whitish layer is skimmed off and heated, this leads to evaporation of water (Boiling)

                                v.            It is then decantated into a container and left to cool in an open are (decanting and cooling)

c.        Storage: Store the shea nuts / shea butter in a cool, dry place to prevent spoilage. Avoid exposure of the shea butter to sunlight, which can lead to deterioration.

d.      Marketing: Market it to various industries, such as cosmetics, food processing, and pharmaceuticals, which utilize shea butter. Establish connections with potential buyers or exporters to maximize profitability.

 

2.5. USES OF SHEA/SHEA BUTTER:

          i.            Shea butter: The most well-known product derived from shea nuts is shea butter. It is widely used in cosmetics, skincare products, soaps, lotions, and hair care products.

        ii.             Food: Shea butter is also used as a cooking oil and ingredient in various food preparations, and the sweet pulp of the ripped fruit is eaten.

       iii.             Medicinal uses: Shea butter has several medicinal properties and is used in traditional medicine to treat skin conditions, joint pain, and inflammation.

       iv.            Industrial applications: Shea butter can be used in the production of candles, lubricants, and detergents.

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Contact AKA MANDEEYA ENTERPRISE FOR POWERPOINT SLIDES ON SHEA AND COLA 

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