For one thing, other tropical fats such as shea butter would be treated unfairly, and certain countries would in that way suffer.
A recent study characterized and quantified the most important phenolic compounds in shea butter.
Ugandan shea butter has consistently high oleic acid content, and is liquid at warm ambient temperatures.
It is also found in shea butter and is the best indication of its environmental history and post-extraction conditions.
Oils include palm oil and shea butter(sahel).
Occasionally the chocolate industry uses shea butter mixed with other oils as a substitute for cocoa butter, although the taste is noticeably different.
Palm-oil, timber, rubber, yams, rice, cassava, maize, cotton, other fruits, and shea butter are the chief articles of trade.
The stearic acid gives it a solid consistency, while the oleic acid influences how soft or hard the shea butter is, depending on ambient temperature.
