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This study investigated technological changes in shea butter production in the Yendi District of Ghana and how processing could further be improved. A qualitative research and analysis of six communities and 36 shea butter processors in the Yendi District indicated that shea butter processors have changed from roasting whole kernels to crushing the kernels before roasting. Shea butter processors have mechanised the milling of roasted kernels and abandoned manual milling. Crushing of kernels and 'beating' of shea kernel paste have also been mechanised; however, only few processors are using this method. Shea butter processors need improvement in the areas of cooking shea kernels, 'beating' of shea paste, and packaging of shea butter.