Procédés traditionnels de production et circuit de commercialisation du beurre de karité dans le nord Cameroun

Abstract

Traditionnal Production and Commercialization of Shea Butter in North-Cameroon. Shea (Vitellaria paradoxa) from the Sapotaceae family yields fruits with an oily seed from which is extracted a butter commonly used for food and cosmetics. The present study aimed at investigating the traditional production processes and the commercialisation of shea butter in North- Cameroon. Surveys were carried out in the main production areas, butter produced locally and analysed for its quality. Results obtained showed that the shea butter is produced traditionally and the commercialisation is not organized. Two production processes were identified: the wet and the dry way. A significant difference (p< 0.05) was observed in butter quality according to the production locality.

Keywords

• Vitelaria paradoxa
• Butter
• Production
• Commercialisation
• Cameroon