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<h2 style="white-space:pre-line">Shea Nuts</h2>
<p>Moisture: Max 10 %<br />Protein: Min 35 %<br />Oil Content: Min 40 %<br />Damaged Kernels: Max 5%<br />Foreign Matter: Max 2%<br />Salmonella: Absent<br />Mycotoxins: Absent<br />Aflatoxin: Absent<br /><br />EU &amp; NOP Organic: Available</p>

<h2 style="white-space:pre-line">Shea Butter</h2>
<p>Density @ 40°C : 0.910-0.918 g/cm3<br />Free Fatty Acid: Max 9%<br />Iodine Value: 50-61<br />Peroxide Value: Max 10 meqO2/kg<br />Moisture, Impurities and Volatile Matter: Max 0.2%<br />Melting Point: 30-40°C<br />MOSH: &lt;10ppm<br />MOAH: &lt;1ppm <br /><br />EU &amp; NOP Organic: Available</p>

A close up of texture of small broken pieces of frozen ghee butter

<h2 style="white-space:pre-line">Shea Nut Cake</h2>
<p>Moisture: Max 8%<br />Oil Content: Max 6%<br />Crude Protein (dry matter): 16-17%<br />Crude Fibre: Max 10%<br />Foreign Matter: Max 1%<br />Salmonella: Negative</p>