Comparative study of some physical properties of the shea kernels in the shea parks in Benin

Abstract

In Benin Republic, there are five different known shea parks. The dedicated various studies to the characterization of nuts and kernels in Benin, and in the sub-region, are often limited to the samples taken from only one zone and did not take into account the variability of the production zones. This study aimed at assessing the physical properties of shea kernels collected in four shea parks of Benin. Sizes (length, width, thickness), one-thousand nuts weight, the true and bulk volumes, sphericity, porosity and the true and bulk densities, have been determined on shea kernels from each park using appropriate methodology. The results showed that average moisture content of the shea kernels was 7.55±1.23% (wb). The parks of Kandi and Savè displayed the smallest shea kernels while those from Parakou and Bembèrèkè, showed the biggest. Sphericity of shea kernels turns around 0.72 whereas their porosity ranges from 41.59 to 43.24% and the weight of onethousand kernels ranges from 3.98 to 4.40 kg. The true and bulk volumes of one-thousand kernels vary from 3.88 to 4.37 dm 3 and 6.64 to 7.70 dm 3 respectively. The true and bulk densities fluctuate from 1,007.51 to 1,024.24 kg/m 3 and 571.77 to 598.12 kg/m 3 respectively. These results call for the development of appropriate equipment for shea processing in Benin.

Local Preferences for Shea Nut and Butter Production in Northern Benin: Preliminary Results

“…Some important social keys were also identified for consideration in the conservation and sustainable management planning of shea tree resources. Even if the data were collected between November 2004 and February 2005, some main reasons maintain the research questions and the current results: Traditional organization and the shea butter chain have slightly evolved during the last years in the area [23]; the need to improve the quality of shea butter production for the market is still a challenge [13], as well as the pending development of price premiums for the supply of improved products. This would bring the opportunity for rural producers to form tight links with buyers, institutions, or associations [3].…”

Morphopedological Characteristics of Soils under Shea Trees in the Bouna Region of Northeast Côte d'Ivoire

“…Indeed, the shea nut (the almond) is used to make butter. This product is rich in fat (45 to 50pc) and is used in the manufacture of cosmetic products (sun protection and against skin irritations), medicinal, as a source of energy, in handicrafts and construction [2,5] and food in chocolate making which gives an added value [3,6,7].…”