Quality Control

To deliver the best product, Codina and his parent Company Teco has developed a long supply chain from the bush to the final user. Shea tree grown in many West African countries and Codina needs large quantities to supplies sheabutter all over the world.

1st quality control:

Harvested in north Togo, the shea nuts are crushed for cold press. Locally and before shipment, we control the peroxyde value of the crushed shea-butter,

  

2nd quality control:

Conducting acidity and quality test in Lomé (Togo) laboratory before shipment to France.

The raw butter is only filtered through mechanical filter. Never with chemical solvent.

 

3nd quality control:

For the refined sheabutter, we push down the acidity below 1 pct and we filtered through white earth for decoloring (not bleaching) and reduce odor.

In Paris (France) Laboratory we conduct a consistent sensory test (organoleptic) to control physical aspect, viscosity, tasting, smell (aroma), color and physical sensation.

Professional cosmetic industries ask for specific aspect of shea-butter. For our clients we offer the most natural and plain shea-butter either refined or unrefined.

The diference between refind and unrefined

Our raw and refined shea butters are both obtained by cold press.
The raw or unrefined butter is only filtered through mechanical filter (like a sieve). All the vitamins, fatty acids and active ingredients remain intact; the color is yellowish and the smell characteristic.

The refined shea-butter has been filtered through white earth. This is a natural way to obtain discoloration (not bleaching) remove smell and smooth aspect. We also push down the acidity below 1 pct. All of this is a totally natural process. No chemicals are ever used and there is no testing on animals.

The result is that refined shea butter has no smell, is whiter and smoother but it has lost some of its active ingredients in the process. It is still excellent but the raw shea-butter is a better choice when used for healing or treatment purposes.