How shea butter is made, who makes it, and how to get the most out of every jar.
A shea tree takes about fifteen years to bear fruit and can keep producing for two centuries. What happens between that first harvest and the jar on your shelf is almost entirely handwork, and almost entirely done by women. Here is every stage, start to finish.
Shea butter is rich in vitamins A, E and F, with fatty acids that mimic the skin's natural oils. Unrefined and cold-processed, it retains far more of its natural nutrients than heavily processed alternatives.
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Refining strips colour and scent, and takes much of the vitamin content with it. Unrefined shea keeps its ivory tone and nutty aroma, which is why ours looks and smells like the nut it came from.
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Shea seals moisture rather than adding it, so apply it over damp hair or a leave-in, not dry strands. Warm a pea-sized amount, focus on ends, and less is genuinely more if you want definition without buildup.
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A small amount goes a long way. Warm a scoop between your palms and massage into damp skin after a shower to lock in moisture, or work it through hair ends for softness without weighing it down.
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Across Nigeria's shea belt, harvesting and processing is overwhelmingly women's work, passed down through generations. Fair sourcing means paying properly for that skill, not treating it as unskilled labour.
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Pure unrefined shea has no added fragrance, preservatives or colourants, which is what makes it a common choice for delicate skin. Patch test first, and speak to your paediatrician about any existing skin condition.
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