The information in this book may be used by the community development partners, researchers and individual processors for training, improving income generation and food security by rural communities, particularly in the shea butter belt zone of Africa in addition to improving marketing and utilization of shea butter.

Shea butter processed in Nigeria is characterized by low quality. Microbial traceability system of the shea butter processing methods in Nigeria was carried out to in order identify the current status of shea butter processing in some States in Nigeria, and also the post-harvest and processing practices enhancing microbial contamination of the processed shea butter. There was low impact of shea butter development agencies within the locations surveyed. The identified fungi and bacteria contaminating the different processing stages and the processed shea butter came as a result of poor post-harvest and processing practices. To improve on the microbial quality of the shea butter, there is the need for more intervention from shea butter development agencies and government institutions to promote awareness by incorporating into their training/awareness programmes the importance of good post-harvest and and good processing practices (GPP). This book can be used by development partners, researchers and individual processors for improving income generation and food security especially within the shea butter belt zones of Nigeria.