Shea Butter Processing Activities of Rural Women in Niger State.

Abstract

The study assessed shea butter processing activities of rural women in Niger State. Specifically, It examined the demographic status of the shea butter processor, examined the improved method of shea butter processing technologies, determined factors that affect the output of the processors, determined the profitability of shea butter processing, examined the trading chain and valume of shea butter sold and identified problems faced by the shea butter processors. Three local government areas (LGAs), from each of the three agricultural zones of the state were purposively selected. A total number of 24 villages were randomly selected from from these LGAs based on the preponderance of shea butter processors, respondents were randomly selected to give a total of 105. Findings shows that majority 89% of the respondents were within the age range of 21-40years and 96% were married while only few 29% of them had formal education. More so majority 76% of the respondents had house hold size ranging from 6-15 and 86% of the respondents had between 11-20 years processing experience. Furthermore, only few 23.8% of them were a member of cooperative and majority 85.7% were full-time processors. The study revealed that all 100% of the respondents combined traditional and mechanical methods of shea butter processing and do not refine their shea butter. Semi-log was chosen as lead equation with the R2=.49 and F-value 17.04. The analysis of costs and return indicate that, shea butter processing is profitable with gross margin of N 9,64.11 PER 100 liters of shea butter. The gross income was N16,000.00 which is greater than total cost of N6.391.39, gross ratio of 0.40 with return per capital invested of 1.52. The mojor buyers of shea butter are local consumers and mechanical shea butter processors with purchasing power of 10% and 90% respectively. The major faced by the processors were lack of modern processing equipment and inaccessibility to laboratory for quality control. It was recommended that, shea butter processors should be sensitized by extension workers to optimally harness shea nuts potentials to meat global demand., respondents should form co-operative society and sustain existing ones, Also, practical lessons on the shea butter grade specification should be organized for the shea butter processors inform of adult education. It was advocated that, shea butter village (SBV) be established in the three agro-ecological zones of the state in order to enjoy the benefit of common facilities such as power, processing equipment and laboratory for quality control.