0. Executive Summary
Judgment axis | Key judgment |
| Item Identity | African tree-type oilseed resources in which oil is produced from the nut kernels of Vitellaria paradoxa |
| Key role | Fruit → Nut → Kernel → Shea Butter → Food/Cosmetic/Industrial Product |
| Harvesting principle | Connects Species/Subspecies·Origin·Harvest Season·Fruit/Nut Maturity·Kernel Quality |
| Product separation | Nuts, Kernel, Unrefined Butter, Refined Butter, Food Grade, and Cosmetic Grade are managed separately. |
| Separation of similar items | The markets for cocoa butter, palm oil, palm stearin, and final food fats overlap, but the plant entities and fat characteristics differ. |
| distribution | FAO describes shear as a resource of the extensive African shear belt extending from Uganda to Senegal. ( FAOHome ) |
| extraction structure | The FAO estimates that a significant amount of shear nuts is collected from wild or naturally distributed trees. ( FAOHome ) |
| Food Role | The FAO explains that in international trade, shea butter is used as a food ingredient, particularly in the food industry such as chocolate. ( FAOHome ) |
| Codex standard | CXS 325R-2017 classifies Unrefined Shea Butter into Grade I and Grade II, specifying Grade I as for direct consumption and Grade II as for the food industry. |
| Grade I quality | Codex standards: Moisture max 0.05%, free fatty acids max 1%, peroxide value max 10 meq active oxygen/kg oil, insoluble impurities max 0.09%. |
| Grade II quality | Codex standards: Moisture 0.06–0.2%, free fatty acids 1.1–3%, peroxide value 11–15 meq/kg, insoluble impurities 0.1–0.2%. |
| Fatty acid characteristics | In the Authentic Sample range of Codex CXS 325R-2017, Stearic Acid is presented as 25~50% and Oleic Acid as 32~62%. |
| Refined shea butter | In discussions regarding the 2026 Codex, it is being proposed to include Refined Shea Butter in the international Named Vegetable Oils standard. The existing CXS 325R-2017 focuses on unrefined products. |
| Domestic production statistics | South Korea Shea Commercial Cultivation Area, Fruit, and Nut Production: To be entered later after verification of official raw data |
| Domestic food status | Current Food Ingredients, Food Types, and Specifications for Food-Grade Shea Butter in the Republic of Korea: Entered after verification of the latest raw data from the Ministry of Food and Drug Safety |
| Supply and demand risk | Dependence on natural harvesting, variability in harvest season, drying, kernel quality, rancidity, impurities, moisture, traceability, quality variation by country |
| Operating Principles | Tree/Collection Area–Fruit Lot–Nut Lot–Kernel Lot–Butter Lot–Buyer RFQ Connection |
| Final goal | Extractor/Producer Organizations – Kernel Processor – Butter Processor/Refiner – Connecting Food, Cosmetics, and Distribution Buyers to Repurchase |
1. Plant Identity & Product Master
Basic fields | detail |
| Korean name | Poetry / Poetry Tree |
| English name | Shea / Shea Tree |
| Representative scientific name | Vitellaria paradoxa CFGaertn. |
| Agreement Name | Butyrospermum parkii, Butyrospermum paradoxum |
| classification | Sapotaceae, Vitellaria |
| Edible and processed parts | Kernel of the nut inside the fruit and its retention |
| Non-edible · Separate management | Fruit pulp residue, shell, press cake, etc. |
| Major harvesting stages | Fruit ripening → Collection → Depulping → Nut drying → Shelling → Kernel |
| Basic product form | Fruit·Nut·Dried Nut·Kernel·Unrefined Butter·Refined Butter |
| Basic processing stage | Pulp removal · Boiling / Heat treatment · Drying · Shelling · Sorting · Grinding · Pressing / Extraction · Refining |
| Basic use | Edible fats, chocolate, confectionery, margarine, cosmetics, personal care |
| Similarity Principle | Food Grade and Cosmetic Grade are not treated as the same Lot Release |
Codex defines Unrefined Shea Butter as a product obtained from the nut kernels of *V. paradoxa* by heat treatment or cold pressing, and purifiable by washing with water, sedimentation, filtration, and centrifugation.
Product Master
Product ID | Actual product form | Key Management Standards |
| SHEA-P01 | Fresh Shea Fruit | Species · Origin · Harvest Date · Maturity |
| SHEA-P02 | Fresh Shea Nut | pulp removal, moisture, damage |
| SHEA-P03 | Boiled/Treated Nut | Heat treatment history |
| SHEA-P04 | Dried Shea Nut | Moisture, drying method, storage |
| SHEA-P05 | Shea Kernel | Peeling, discoloration, moisture, mold, foreign matter |
| SHEA-P06 | Sorted Food-Grade Kernel | Quality, Safety, and FFA Risk |
| SHEA-P07 | Crushed/Ground Kernel | Particle size, oxidation, and processing history |
| SHEA-P08 | Mechanically Extracted Shea Butter | Milking Method · Lot |
| SHEA-P09 | Unrefined Shea Butter Grade I | Codex Direct Edible Grade |
| SHEA-P10 | Unrefined Shea Butter Grade II | Codex Food Industry Grade |
| SHEA-P11 | Refined Shea Butter | Refining·Bleaching·Deodorization |
| SHEA-P12 | Shea Butter Fraction | Separation Process · Melting Profile |
| SHEA-P13 | Confectionery-grade Shea Fat | Food Buyer Spec |
| SHEA-P14 | Cosmetic-grade Shea Butter | Separated from cosmetic standards and food lots |
| SHEA-P15 | Shea Press Cake | Residual oil content, safety, and uses |
| SHEA-P16 | Shea Shell | Biomass/Material |
| SHEA-P17 | PB Food/Cosmetic Product | End Use · Marking · Traceability |
2. Product Classification & Use Segmentation
Classification criteria | Subdivision type | Management principles |
| Plant classification | Vitellaria paradoxa | Species Master |
| Subspecies | paradoxa, nilotica, etc. | Subspecies ID |
| Origin | Country · Collection Area | Essential Traceability |
| Production type | Wild/Managed Parkland/Cultivated | Production Type |
| Harvesting stage | Fruit · Nut · Dried Nut · Kernel | Product Separation |
| Kernel Grade | Food·Industrial·Rejected | Quality Release |
| Maintenance form | Unrefined·Refined·Fractionated | Product ID |
| Food Grade | Codex Grade I·II | Separate management |
| Final use | Food·Confectionery·Cosmetic·Pharma/Industrial | Buyer separation |
| Transaction type | Collector Group·Cooperative·Kernel Export·Butter Export·B2B/OEM | Verified/NDA |
3. Production, Harvest & Post-harvest
Shea is a crop where natural forests, agroforestry parklands, long-term tree resource management, and seasonal fruit collection are more important than with typical sowing-harvesting annual maintenance crops . The FAO estimates that a significant portion of shea nuts are collected from wild trees. ( FAOHome )
step | Essential Dataset | Management purpose |
| Resource survey | Species·Subspecies·Tree Density·Collection Area | Resource Master |
| Production plan | Harvest Season · Collection Organization · Buyer | Supply Forecast |
| Tree Management | Tree ID/Block · Receipt Estimation · Health | Long-term production |
| rising | Rainfall, Temperature, and Drought | Yield Risk |
| flowering | Timing and amount of blooming | Fruit Forecast |
| Fruit set | Fruit Set | Supply Forecast |
| Excessive negligence | Growth and fruit drop | Harvest Forecast |
| Maturity assessment | Color, flesh, and fruit drop | Collection Timing |
| Fruit collection | Date · Region · Collector | Fruit Lot |
| Removal of pulp | Fermentation/Manual Peeling | Nut Recovery |
| Boiling and heat treatment | Time and conditions | Quality stability |
| Dry Nuts | Method, time, moisture | Inhibition of mold and rancidity |
| save | Temperature, humidity, and period | Kernel Quality |
| peeling | Nut→Kernel | Kernel Yield |
| Selection | Color, damage, mold, foreign matter | Food Grade |
| Kernel drying | moisture | Storage |
| smash | Entry to the island | Extraction |
| Roasting/Heat | By product process | Traditional Extraction |
| pressure | Mechanical Press | Butter Yield |
| extraction | By process | Crude Shea Fat |
| percolation | Impurity removal | Butter Quality |
| tablet | Bleaching, Deodorization, etc. | Refined Product |
| classification | When applying | Specialty Fat |
| save | Tank/Block | Oxidation |
| packaging | Bulk/Box/Drum | Buyer Delivery |
| shipment | Lot·Buyer | RFQ |
4. Quality Specification & Lot Management
Quality items | Nut·Kernel | Unrefined Butter | Refined/Fractionated | finished product | Public rating |
| Species | essential | succession | succession | tracking | Public |
| Subspecies | If possible | succession | succession | tracking | Member |
| Origin | essential | essential | essential | mark | Public |
| Collection Area | essential | succession | tracking | - | Verified |
| Collector/Producer | ID | tracking | tracking | - | Verified |
| Lot | essential | new | new | new | Verified/NDA |
| Harvest Season | essential | succession | succession | tracking | Verified |
| moisture | core | Codex core | By product | standard | Verified/NDA |
| Mold and decay | core | Raw material history | - | - | Verified |
| alien substance | essential | Codex core | core | standard | Verified |
| Kernel color and smell | core | Raw material history | - | - | Member |
| Oil/Fat Yield | analyze | Processing Yield | Refining Yield | - | NDA |
| Free Fatty Acid | Raw Material Risk | Codex core | core | standard | Verified/NDA |
| Peroxide Value | Raw Material Risk | Codex core | core | standard | Verified/NDA |
| Insoluble Impurities | - | Codex core | core | standard | Verified |
| Unsaponifiable Matter | - | Codex Characteristic | By product | Spec | Verified/NDA |
| Stearic Acid | - | Profile | Profile | Spec | Verified/NDA |
| Oleic Acid | - | Profile | Profile | Spec | Verified/NDA |
| Melting Point | - | 35~40℃ Codex range | By product | Buyer Spec | Verified |
| pesticide residues | Raw material management | Codex-related MRL | check | Legal standards | Verified/NDA |
| pollutants | check | Apply related Codex | check | Legal standards | Verified/NDA |
| microorganism | Kernel | Hygiene management | By product | standard | Verified/NDA |
| Processing history | Drying and peeling | Extraction | Refining/Fraction | tracking | NDA |
| packaging | Bag | Block/Drum | Bulk/Carton | Retail/B2B | Member |
| Expiration date | - | By product | By product | mark | Verified |
| Returns and Claims | record | record | record | record | NDA |
| Repurchase | connection | connection | connection | connection | NDA |
Lot Master Required Field
Lot ID · Item · Product Type · Species · Scientific Name · Subspecies · Origin Country · Collection Area · Producer/Collector Group · Production Type · Harvest Season · Collection Date · Fruit/Nut Lot · Depulping Method · Boiling/Heat Treatment · Nut Drying Method · Nut Moisture · Storage Period · Kernel Lot · Kernel Moisture · Color · Damage · Mold · Foreign Matter · Pesticide/Contaminant Records · Extraction Method · Kernel Input · Butter Yield · Unrefined Butter Lot · Codex Grade · Water Content · Free Fatty Acid · Peroxide Value · Insoluble Impurities · Unsaponifiable Matter · Fatty Acid Profile · Melting Point · Refining/Fractionation Lot · Food/Cosmetic Release Status · Quality/Microbiological Report · Packaging Date · Use-by Date · Shipper · Returns/Claims · Repurchase
5. Korea Market & Demand Structure
Customers | Purchase criteria | Cooperation opportunities |
| Importers of oils and special fats | Origin·Grade·FFA·PV | Import RFQ |
| Confectionery and chocolate manufacturing | Melting Profile·Stearic/Oleic | Specialty Fat |
| Bakery | Regional Characteristics · Flavor | Ingredient |
| Margarine and shortening | Solid fat characteristics | Formulation |
| Food manufacturer | Food Grade · Codex · Certificate | B2B Supply |
| Premium cooking oil company | Grade I, etc. | Product Development |
| Cosmetics manufacturing | Refined/Unrefined · Color · Scent | Cosmetic RFQ |
| Personal Care OEM/ODM | Melt·Odor·Color | Bulk Ingredient |
| raw material distributor | Food/Cosmetic Grade Separation | Distribution |
| PB company | Shea-based Product | OEM/PB |
| Importer/Exporter | Origin·HS·Certification | Trade |
| Inspection agency | FFA·PV·Fatty Acid·Authenticity | Validation |
| Research Institute | Quality · Fractionation · Traceability | R&D |
| ESG·Fair Trade Buyer | Collector Group · Traceability | Verified Supply |
6. Trade & Supply-chain Intelligence
step | Key variables | Operational judgment |
| Tree Resource | Country · Collection Area | Long-term supply capacity |
| Fruit collection | Harvest Season · Collector | Raw Supply |
| Nut processing | Drying · Storage | Kernel Quality |
| Kernel procurement | Moisture·FFA Risk | Processor Grade |
| Butter production | Extraction Yield & Grade | Primary Product |
| Refining | Odor · Color · Impurity | Food/Cosmetic Allocation |
| Fractionation | Melting Profile | Confectionery |
| export | Nut·Kernel·Butter | Global Trade |
| Korean imports | HS · Country · Quantity · Amount | Import Runtime |
| Domestic B2B | Food/Cosmetic Grade | Buyer Allocation |
| RFQ · Repurchase | Quality, Price, and Traceability | Supplier Ranking |
FAO data on Shea Non-Wood Forest Products indicates that cumulative shea nut exports reported from six West African countries between 2007 and 2017 totaled 14 million tons , explaining that actual trade volume may be higher due to shipments exported under general trade codes. Since this value represents the cumulative reported export volume from 2007 to 2017 rather than annual production , it is saved only as separate Trade Evidence. ( FAOHome )
Import and export management
item | Management principles |
| Shea Fruit | Check HS when actual international transactions occur |
| Shea Nut | Check for kernel inclusion and processing level |
| Shea Kernel | Nut and separate product management |
| Unrefined Shea Butter | Separation of Food/Cosmetics End Use |
| Refined Shea Butter | Check HS and product specifications separately for refined state |
| Shea Fraction | Check HS Code for Food Specialty Fats |
| Press Cake | By-products separate HS |
| Korea's import volume | Input after verification of raw data by the Korea Customs Service for 2025/2026 |
| Revenue | Input after official verification of raw data |
| Major suppliers | Enter after verifying country, HS code, weight, and amount |
| FTA | Confirmation of Agreement Application by Country of Origin and HS Code |
| Food inspection | Checking domestic standards for food-grade shea butter |
| cosmetics | Cosmetic Ingredients Separate Regulations |
| Customs clearance unit price | Separate calculation of Nut, Kernel, Unrefined, and Refined |
7. Processing, By-products & PRP Intelligence
Products and processes | Key conditions | RFQ conversion |
| Fresh Fruit | Origin·Maturity | Collector RFQ |
| Shea Nut | Drying · Moisture | Kernel Processor |
| Dried Nut | Moisture · Storage | Export/Processing |
| Shea Kernel | Color, Moisture, Mold | Butter Processor |
| Ground Kernel | Particle size and oxidation | Extraction |
| Unrefined Grade I | Codex Grade | Direct Food |
| Unrefined Grade II | Codex Grade | Confectionery/Food |
| Refined Shea Butter | Color · Scent · FFA · PV | Food/Cosmetic |
| Shea Fraction | Melting/Solid Fat Profile | Specialty Fat |
| Cosmetic Shea Butter | Color, Scent, Texture | Cosmetic Buyer |
| Press Cake | Residual oil content and characteristics | Verification of usability |
| Shell | Moisture · Biomass | Energy/Material |
| Reject Kernel | Mold and contamination | Food excluded |
| Off-spec Butter | FFA·PV·Contamination | Re-evaluation of use |
Codex CXS 325R-2017 classifies Grade I Unrefined Shea Butter for direct consumption and Grade II for the food industry, such as confectionery, chocolate, edible oil, and margarine base.
Product Research Profile (PRP)
PRP area | Key question |
| Species/Subspecies | What is the actual V. paradoxa lineage? |
| Origin | Is there a difference in quality by country and collection area? |
| Collection | Can you distinguish between natural harvesting and managed production? |
| Harvest | How do fruit ripening and harvesting times affect kernel quality? |
| Nut Processing | What is the effect of boiling and drying methods on FFA and rancidity? |
| Kernel | How do moisture, mold, and color affect butter yield and quality? |
| Extraction | What are the yields and quality by Traditional, Mechanical, and Chemical methods? |
| Grade | Does it satisfy Codex Grade I/II? |
| FFA | Does it reflect the level of storage and raw material degradation? |
| Peroxide Value | Is the oxidation quality suitable for the Buyer Spec? |
| Fatty Acid | Is the Stearic/Oleic Profile suitable for the final application? |
| Refining | What is the removal of color, scent, and impurities, and what is the yield loss? |
| Fractionation | Is it possible to create a confectionery melting profile? |
| Authenticity | Is there no other fat contamination? |
| Traceability | Is it possible to trace back the Collector–Kernel–Butter Lot? |
| Buyer | What is the impact of Grade, Melting, and Traceability on repurchase? |
8. AX Transformation
first of all | Execution item | Performance indicators |
| 1 | Species·Subspecies·Origin·Collection Area·Harvest Season·Lot become mandatory values | Required value completion rate |
| 2 | Nut·Kernel·Unrefined·Refined·Food/Cosmetic Product Separation | Product identification rate |
| 3 | Linking weather, flowering, fruit ripening, collection, and supply schedule data | Supply Forecast Accuracy |
| 4 | Datafication of drying, storage, kernel quality, extraction, and refining history | Traceability rate |
| 5 | Collector–Cooperative–Processor–Exporter–Buyer RFQ connection | RFQ Match Rate |
| 6 | Video AI Nut/Kernel Mold & Damage Screening | Grade Accuracy |
| 7 | Video AI Kernel Color and Foreign Object Classification | Defect detection rate |
| 8 | Moisture Sensor Integration | Deviation rate from standard |
| 9 | FFA/PV Risk Prediction | Error compared to Lab |
| 10 | Butter Yield Prediction | Error compared to the actual |
| 11 | Fatty Acid Profile-Based Buyer Match | Spec Match Rate |
| 12 | Food/Cosmetic Grade Automatic Classification | Classification accuracy |
| 13 | Origin·Lot Traceability | traceability |
| 14 | Detection of forgery and contamination anomalies | Authenticity Anomaly Detection Rate |
| 15 | Harvest season supply forecast | Contract error |
| 16 | Refining/Fraction Yield Prediction | Error compared to the actual |
| 17 | AI Supplier/Buyer Match | Sample→Contract Conversion Rate |
| 18 | Collector Performance Feedback | Reorder·Premium Rate |
9. Industry Problem Bank
Problem group | Problem Definition | Required data |
| Natural collection dispersion | Individual Collector and Raw Material Origin are dispersed | Collection Dataset |
| Lack of Species/Subspecies Information | Missing Raw Material Biological Identity | Taxonomy |
| Yield fluctuations | Annual fluctuations in natural tree production | Climate and Yield |
| Harvest season concentration | Short-term focus on nut supply | Harvest Calendar |
| Drying deviation | Differences in Kernel Moisture, Mold, and Rancidity | Drying |
| Storage loss | FFA·PV increase possible | Storage |
| Kernel quality deviation | Changes in Butter Yield, Color, and Scent | Kernel Grade |
| Foreign matter/mold | Food Grade rejected | Inspection |
| Extraction Yield Variation | Processor economic differences | Extraction |
| Unrefined Grade Mix | Codex Grade I/II undistinguished | Quality |
| Food/Cosmetic Mixed Use | Selling different Regulatory Releases as the same | End Use |
| FFA deviation | Raw material and storage quality issues | FFA |
| Peroxide value deviation | Oxidation quality issues | PV |
| Fatty Acid deviation | Differences in aptitude between confectionery and cosmetics | Fatty Acid |
| Refining Yield deviation | Cost and yield difference | Refining |
| Authenticity | Possibility of mixing with other oils | Composition |
| Traceability disconnection | Difficulty in tracing back Collector to Butter | Relationship |
| Limitations of trade codes | Shea can be included in regular code | HS/Invoice |
| Price bargaining power | Small-scale Collector Information Asymmetry | Contract |
| Low value-added by-products | Lack of Shell and Cake utilization | By-product |
| ESG verification | Lack of proof for producer organizations and social values | ESG |
| Repurchase not reflected | Buyer valuation not returned to Collector/Processor | Reorder |
10. Farmer RFQ & Collaboration Model
RFQ Type | Public Registration | Verify/NDA |
| Shea Fruit Collection | Country · Season · Region | Collector · Physical quantity |
| Shea Nut sales | Origin · Harvest Year | Lot · Unit Price |
| Shea Nut Purchase | Moisture and quality | MOQ · Contract |
| Shea Kernel sales | Moisture Grade | Test Reports and Quantity |
| Shea Kernel Purchase | Food/Cosmetic Purpose | FFA Risk·Price |
| Regular supply | Harvest Season · Origin | Contract volume |
| Unrefined Grade I | Codex Spec | COA·Lot |
| Unrefined Grade II | Codex Spec | Food Industry Contract |
| Refined Shea Butter | Color·Odor·FFA·PV | Refining Spec |
| Confectionery Shea Fat | Melting Fatty Acid | B2B |
| Cosmetic Shea Butter | Color · Odor · Texture | Cosmetic RFQ |
| PB·OEM | Food/Cosmetic Product | Manufacturing conditions |
| Shell/Cake | Properties and moisture | By-product RFQ |
| import | Nut/Kernel/Butter/Origin | Exporter·Freight |
| export | Product·Grade·Spec | Contract |
| Quality verification | Drying · Kernel · FFA/PV | Pilot |
| Demonstration of Traceability | Collector→Butter | Digital Lot |
| Research cooperation | Quality · Fractionation · Authenticity | Dataset·IP |
11. RFQ Request First
① Need Products & Materials
Companies and institutions seeking necessary products, agricultural products, raw materials, and processed goods register purchasing demands. Registered requests are utilized to review cooperation with potential suppliers and producers based on the RFQ Intelligence Library.
Process:
RFQ Registration → Supplier/Product Review → Collaboration Connection → Future AI Matching
Register
② We are looking for production and manufacturing partners. (Need Suppliers & Manufacturers)
Register a request to find necessary production and supply partners, ranging from farms and producer organizations to processing companies, OEM, ODM, and private label manufacturers.
Process:
RFQ Registration → Review of Production & Manufacturing Capabilities → Collaboration Connection → Future AI Partner Matching
Register
③ We are looking for domestic and international buyers. (Need Buyers)
Farmers, producer organizations, and manufacturing companies are requesting cooperation with new buyers, such as domestic and international distributors, importers, brand companies, and food service and catering businesses.
Process:
RFQ Registration → Product & Supply Capability Review → Market & Buyer Connection → Future AI Buyer Matching
Register
Contact : mail@markethub.org
Version History
Version | Main contents | situation |
| v1.0 | Plant Identity · Subspecies · Shear Belt · Nut · Kernel · Unrefined/Refined Butter · Codex Grade · Food/Cosmetic · RFQ Basic Structure Registration | complete |
| v1.1 | Verification of domestic food status, production, and import statistics, current HS, and official raw production and trade data by country | expected |
| v2.0 | Collection Area·Nut/Kernel Grade·Moisture·FFA·PV·Fatty Acid·Melting·Extraction/Refining/Fractionation Subdivision | expected |
| v3.0 | Collector–Cooperative–Kernel Processor–Butter Producer–Refinery–Exporter/Importer–Food/Cosmetic Manufacturer–Buyer Verified Container combination | expected |
