Characterizing Standard Operating Procedures for Shea Processing Peter Lovett WATH/Pro Karité
Slide 2Multiple business sectors Traditional spread Cultural & locational variety Edible, beauty care products, restorative, cleanser, and so forth Non-conventional consumable Cocoa Butter Improvers, margarines, and so forth Non-customary individual consideration Pomades, cleanser, pharmaceuticals, and so forth
Slide 3Multiple techniques Pits – smoked – manipulated in-water Piles – bubbled – singed – plied in-water Piles – bubbled – expeller Dried crude – sand-broiled – bubbled in-water Dried crude – squeezed
Slide 4Quality Parameters Free unsaturated fats Peroxide values Unsaponifiable substance & profile Melting point Humidity Impurities Color
Slide 5Consistency! SOP x SOP y 2 Free Fatty Acid % 1 0 Batch # Batch #
Slide 6Production cost versus market value Processing inputs Firewood, water, work, and so on Technology costs Extraction rate Refining cost Market request
Slide 7E.g. taken a toll versus value Drier Grinding factory Pressing machine Cost Sell Profit 500 600 100 550 600 50 700 750 50 1000 1200 200
Slide 8Standard Operating Procedures Need regulated procedure Understanding of every stage Timing Effect on quality Extraction rates Cost of every stage Expected "quality" at a given "consistency"
Slide 9Traditional SOPs E.g. SOP 1.1, 1.2, 2.1, 2.2, 3.1, 3.2, 3.3, and so on To incorporate scope of conventional techniques Expected` Degraded oil Wide "consistency" territory Cultural request Large market
Slide 10Mid-range SOPs Produces a standard item great consistency Medium oil quality, e.g. FFA 3-4% Probably advance refining expected Soap making, deodorisation, and so on Ease of creation requiring little to no effort E.g. portions for fare, national cleanser generation
Slide 11Top extent SOPs High set-up cost preparing, driers, presses, and so on Niche showcases High consistency High "Quality @ Quantity" (e.g. <1% FFA) Certification most likely requested by business sector Cosmetics, pharmaceuticals
Slide 12Key inquiries - Quality Provenance profiles Unsaponifiables Effect of collection & fluid extraction Cause of peroxide development amid bubbling Levels of PAHs & elective strategies Economic, proficient drying techniques
Slide 13Market driven Offer quality parameters Assess market request quality, amount & value Finalize quality guidelines Certification strategies Networks to permit free market access Offer SOPs to makers & purchasers…