Shea butter processing activities of rural women in Niger State, Nigeria.

Abstract

The study assessed shea butter processing activities of rural women in Niger State. Specifically, it examined the demographic status of the Shea butter processors, 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 volume of shea butter sold and identified problems faced by the Shea butter processors. Three Local Government Area (LGA's), from each of the three agricultural zones of the State were purposively selected. A total of 24 villages were randomly sampled from these LGA's based on the preponderance of Shea butter processors, respondents were randomly selected to give a total of 105. Findings show that majority (89%) of the respondents were within the age range of 21-40 and majority (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 returns indicated that, Shea butter processing is profitable with gross margin of N9.641.11 per 100 liters of shea butter. The gross income was N 16,000.00 which is greater than total cost of N 6.391.39, gross ratio of 0.40 with return per capital invested of 1.52. The major buyers of shea butter are local consumers and mechanical shea butter processors with purchasing power of 10% and 90% respectively. The major problems 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 potential to meet global demand- respondents should form co-operative societies and sustain existing ones. Also practical lessons on the Shea butter grade specifications should be organized for the Shea butter processors in form of adult education. It was advocated that, Shea butter village (SBV) be established in 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.