Quality of traditionally processed shea (Vitellaria paradoxa) kernels and shea butter
Honfo, G.F. - \ 2015
Wageningen University. Promotor(en): Tiny van Boekel; M.M. Soumanou, co-promotor(en): Anita Linnemann. - Wageningen : Wageningen University - ISBN 9789462572737 - 237
sheaboter - voedselbereiding - plantaardige vetten - warmtebehandeling - extractie - inheemse kennis - kwaliteit - achteruitgang (deterioration) - benin - vitellaria paradoxa - shea butter - food preparation - plant fats - heat treatment - extraction - indigenous knowledge - quality - deterioration - benin - vitellaria paradoxa
The shea tree is an endogenous and multipurpose tree from the Savanah zone of Africa, mostly used for its fruits and the fat extracted from its kernels, commonly known as shea butter. The butter is used for cooking and medicinal purposes by local populations, and in cosmetic products as well as a cocoa butter substitute in chocolate in others areas of Africa and at the international level. The butter is generally extracted by traditional methods, which vary throughout the production zones but involve some common processing operations viz. boiling of the fresh nuts, sun drying, shelling, crushing, roasting, milling, churning, and heating. This thesis investigated the influence of traditional processing of shea on quality attributes of shea kernels and butter.
The results showed that 2 mains techniques (differing in the heat treatment applied to the fresh nuts) are used to process shea fruits after their collection: the boiling followed by sun drying technique and the smoking technique. Boiled and sundried kernels contained a higher fat content (48 % dw) and yielded more butter (30 % of kernel mass) than smoked kernels that had a fat content of 39 % dw. The butter extracted from the boiled kernels had a better quality than the butter from smoked kernels with respect to the unsaponifiable fraction (7 %), tocopherol compounds (125 mg/g), peroxide value (8 meq O2/kg), and FFA (2 %). Some processing operations, namely the storage of fresh nuts as related to their boiling time and the roasting of kernels, were optimized using the response surface method to design the experiments. The conditions to obtain an optimal quality of kernels are to store the nuts for 3 days and boil them for 28 ± 3 min. Subsequently, optimal roasting conditions for kernels were found to be 15 min at 171 ºC, which resulted in kernels with a fat content of 49 % dw, a butter yield of 32 %, and butter with a FFA of 1.2 %. The results also revealed that shea butter extracted from roasted kernels contained more volatile compounds (58) than that from unroasted kernels (27). Additionally, storage temperature and storage duration significantly affected some quality characteristics of shea butter, whereas the influence of local packaging materials was less pronounced
Shea processors are advised to process shea fruits by integrating the optimal conditions of storage of fresh nuts, boiling and roasting found in this research, then pack the butter in clean and opaque plastic and store it in a relatively cool area to maintain the quality of the product during prolonged storage periods. Areas for future research were identified for further improvements of local shea processing.
The roles of exploration and exploitation in the export market integration of Beninese producers at the base of the pyramid
Adékambi, S.A. - \ 2015
Wageningen University. Promotor(en): Hans van Trijp, co-promotor(en): Paul Ingenbleek. - Wageningen : Wageningen University - ISBN 9789462572461 - 205
marketing - landbouwproducten - export - instellingen - armoede - sheaboter - ontwikkelingseconomie - economische groei - afrika - benin - west-afrika - marketing - agricultural products - exports - institutions - poverty - shea butter - development economics - economic growth - africa - benin - west africa
Keywords: Base of the pyramid, Bottom of the pyramid, Supply chains, Export market integration, Market learning, Developing and Emerging countries, Exploitation and Exploration, Institutional arrangements, Transaction cost economics, Livelihood performance, BoP producers
Organizing supply chains that are based in producer groups that live in conditions of widespread poverty and weak institutional support (sometimes referred to as the Base of the Pyramid [BoP] producers) is challenging. These challenges have predominantly been studied in the development literature, while the marketing perspective has received less attention. Drawing on both transaction cost and market learning theories, the thesis integrates producers’ opportunity exploitation and exploration processes with the institutional framework adopted in the development literature to understand producers’ integration with export markets. Overall, the findings show that exploitation mediates between drivers investigated by development economists (quality of infrastructure, microcredit, and community culture) and integration with export markets. The results show that BoP producers’ export market integration also depends on the institutional arrangements that exporting companies offer. The results indicate that contrary to more-developed settings like those in Western Europe and Northern America, there is no need to develop both opportunity exploration and exploitation in environments characterized by scarce opportunities with relatively high purchasing powers. The findings imply that developing competencies that enable to produce the demanded quality are crucial in seizing export market integration opportunities.