Sustainability | |
The Evolution of Shea Butter’s “Paradox of |
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Julia Bello-Bravo2  Peter N. Lovett3  Barry R. Pittendrigh1  | |
[1] Department of Entomology, University of Illinois at Urbana-Champaign, 505 South Goodwin Avenue, Urbana, IL 61801, USA; E-Mail:;Center for African Studies and Illinois Strategic International Partnerships, Office of the Associate Provost for International Affairs, University of Illinois at Urbana-Champaign, Suite 401, MC-417, 507 E. Green Street, Champaign, IL 61820, USA; E-Mail:;Production & Supply Chain, Savannah Nutrition Ltd., 15 Guilder Lane, SP1 1HW Salisbury, UK | |
关键词: African women; shea butter; chocolates; cosmetics; post-harvest quality; ICT knowledge transfer; | |
DOI : 10.3390/su7055752 | |
来源: mdpi | |
【 摘 要 】
Shea trees grow across 4 million km2 of sub-Saharan Africa. Shea parklands provide a sustainable source of edible fat (shea butter) that, in terms of volume, is currently second only to cocoa butter as a vegetal source of stearic acid in the multi-billion dollar chocolate and cosmetic sectors. However, in terms of international trade, shea has been opaque to consumers of edible products (where the majority of shea exports end their global journey) and actually only well-known in western markets as a cosmetic ingredient. The millions of women collectors have been disconnected from global supply chains, as the majority of their sheanuts are factory processed, supplied by traders who, in many cases, do not understand quality issues nor share knowledge with their village-based collectors—this is the “Paradox of
【 授权许可】
CC BY
© 2015 by the authors; licensee MDPI, Basel, Switzerland.
【 预 览 】
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RO202003190012986ZK.pdf | 1375KB | download |