Combining social science and chemistry to uncover the potential of the traditional pit method for shea processing

Abstract

Shea oil, a widely consumed commodity globally, is intricately linked to the labor of women in Sub-Saharan Africa. Employing a traditional yet underexplored method, shea nuts are fermented in subterranean pits, presenting significant opportunities for local processors, the industry, and environmental sustainability. Through interdisciplinary inquiry, we investigate the adoption of this method within rural West African communities, considering its chemical and industrial implications. Local processors favor the pit method for its convenience and efficiency. Traditional practices of burying shea nuts for three to six months result in an optimal chemical profile, characterized by lower free fatty acid and polar lipid content compared to boiled kernels, enhancing quality and mechanical processability, both criteria desirable for industrial applications. This method has the potential to reduce the use of firewood and water in producing communities. Nevertheless, encouraging widespread adoption by new processors will likely require increased nut prices based on seasonal factors.