The local women in West Africa use a traditional, environmentally friendly method to harvest and process the shea fruits from May to October. They pick the wild fruit, remove the edible green skin and heat the nuts to remove the solid shell and raw butter. This work enables the women to earn their own income, making them less financially dependent on their husbands and families. The butter is then refined according to European food standards. In the final step, we subject our organic shea butter to in-depth analysis and strict quality tests in our laboratory to certify its suitability for use in the food industry. The entire production process is based on compliance with ecological and social standards to ensure the high quality of the product and the health of the ecosystem.