Quality Control Tests on Soaps

4296 WordsApr 2, 201618 Pages
“IMPROVING THE QUALITY OF SHEANUT PRODUCTS FOR GLOBAL COMPETITIVENESS” PRESENTATION BY PAUL B. ORHII, JD, MD, Ph. D, DIRECTORGENERAL (NAFDAC), AT THE SEMINAR ON SHEANUT AT HYDROHOTELS, MINNA, ON 4TH AUGUST, 2010. Protocol: I feel highly honored to be invited to present a paper with the theme: “Shea nut industry in Nigeria: exploiting its potentials for economic growth and development “. I commend the management of Central Bank of Nigeria (CBN) for organizing this seminar which provides a forum for the various stakeholders to engage in discussions towards exploiting the potentials of Shea nut industry for economic growth. The theme of the conference is also timely considering the efforts being made by various sectors in order to rescue…show more content…
This is achieved through various processes which include product registration/listing, inspection of production facilities, good manufacturing practice (GMP), Hazard Analysis and Critical Control Points (HACCP) The Shea tree grows naturally in the wild in the dry Savannah belt of West Africa .They bear fruit after about 20 years and do not reach maturity for 45 years. They may continue to produce nuts for up to 200 years after reaching maturity. A tree can yield of 15 to 20 kg of fresh fruit that will produce 3 to 4 kg of dry kernels. The kernels contain 42 to 48% oil (butter). In recent years the Shea tree has gained importance as an economic crop because of the heavy demand for its butter, both locally and internationally. Unrefined Shea butter contains vitamins A, E and several phyto nutrients. Vitamin A in Shea butter is most important for improving a number of skin conditions: including blemishes, wrinkles, eczema, and dermatitis. a. Characteristics and Availability Shea Butter is a creamy or ivory-colored natural fat extracted from the nuts of the Shea-Karite tree. It readily melts at room temperature and it has a characteristic smell. 3 b. Processing Crushing and extraction by solvent are the two processing method. Traditional process: The green pulp exterior is removed, either by burying the fruit in the ground so that the pulp ferments and falls off or other means, the nuts is picked, dried cracked, shelled
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