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Low quality of shea butter has continued to be a major challenge in the shea tree value chain. The quality and identity characteristics of market-ready shea butter produced by family-based processors, the highest contributors to the butter output in Nigeria were studied using standard methods of analysis for two consecutive fruiting years to ascertain the consistency in quality status. This was with the view to determining the suitable market segment the butter could serve. The result generally show significant inconsistencies in both quality and identity parameters within and among the villages and zones studied for the two years. The free fatty acid (ffa), acid value, peroxide value, anisidine value, iodine value, moisture, dirt unsaponifiable matter, saponification value ranged from 5.40±0.14 to 13.45±0.