1. Harvest
The fallen fruit of the karite tree is picked from the ground.

2. Accumulate Fruit
After fresh fruit is picked, it is stored for up to two weeks.

3. Boil
Fruit is eaten and the shea nuts are boiled in large metal pots over the fire.

4. Dry the Nuts
The boiled nuts are dried in the West African sun.

5. Pound by Hand
Nuts are pounded by hand to remove the outer shell with local tools.

6. Dry Kernels
Kernels are dried in the sun.

7. Krush Kernels
Kernels are crushed using local tools.

8. Dry Roast the Nuts
Kernels are fried in iron pots over the fire.

9. Mill Nuts
The kernels are milled into a thick paste.

10. Knead Paste
The paste is hand beaten continuously for up to one hour until fats separate. The fats are washed in clean water and removed.

11. Boil Fat
The fat is boiled on a fire and then removed in stages to clarify the oil.

12. Cool and Stir
The liquid shea butter is now stirred continuously and cooled.

13. Cool
The shea butter forms a rich, creamy butter.

14. Package
The creamy shea butter is ready to be shipped to Ojoba Collective for tinning.

15. Tin Raw, Unrefined Shea Butter
We tin the raw, unrefined shea butter fresh within two weeks of processing, insuring the best quality!