Cocoa beans, once used as a form of currency by the Mayans and Aztecs, are now a globally consumed commodity, primarily as the basic ingredient of chocolate. However, the global market for cocoa has experienced a significant surge in demand, which is expected to outstrip supply due to various challenges.
The price of cocoa has skyrocketed by 140% since the beginning of 2024. This price hike is attributed to poor harvests caused by extreme weather conditions in major cocoa-producing countries in West Africa, such as Ivory Coast, Ghana, and Cameroon. Additionally, factors such as aging plantations, poor farm management, soil degradation, pests, diseases, and illegal mining activities have significantly impacted production.
Given these challenges, there is an urgent need for sustainable alternatives to meet the growing demand for cocoa. One such alternative is Shea Olein, a potential substitute for cocoa butter.
Shea Olein: A Potential Cocoa Butter Substitute in the Food Industry
Shea Olein is a derivative of Shea Butter, which is a fat extracted from the nut of the African Shea tree. It is solid at warm temperatures and has an off-white or ivory color.
In the food industry, Shea Olein has found its place as a potential substitute for cocoa butter. It shares a similar firmness and texture with cocoa butter when the latter is liquified, making it a viable alternative in recipes where the emollient qualities of cocoa butter are desired, but the chocolate flavor is not the primary focus.
Shea Olein in the Food Industry
The market for Shea Olein in the food industry has been evolving, with increasing applications and market drivers. It’s being recognized for its role in providing healthy food products. Innovations and new applications of Shea Olein are also being explored.
The quantity of Shea Olein that can be produced depends on the yield of the Shea tree. Each Shea tree produces an average of 15 to 20 kg of fruit per year, which translates to about 3 to 4 kg of kernels. Shea butter and Shea Olein are extracted from these kernels, which contain 50% solid fat.
Shea Olein can be used as a cocoa butter substitute in a 1:1 ratio. However, it’s important to note that Shea Olein does not have the same mouthfeel as cocoa butter. Therefore, it may be beneficial to use it in combination with another replacement for cocoa butter, such as coconut oil, to achieve the desired texture and consistency in food applications.
Competitive Pricing and Sustainability
Shea Olein offers a competitive price advantage over cocoa butter, which has seen a significant price hike due to supply-demand imbalances. In the global market, the price of cocoa butter has been experiencing volatility, whereas the cost of shea butter has maintained a considerable degree of stability over the previous year. Moreover, Shea Olein production is sustainable, with Shea trees naturally grown in the West African Savannah parklands. The collection of Shea nuts, primarily done by women, empowers them to transform their own lives, their families, and their entire communities.
Availability in the Market
Shea Olein is readily available in the market, with its use in the food industry gaining traction due to its potential as a cocoa butter substitute and the growing demand for sustainable and economically viable alternatives. Shea Olein is best used in recipes where cocoa butter isn’t used for its chocolate taste and scent, but for its emollient qualities. This makes Shea Olein a suitable substitute in products like soaps, lotions, and other skincare items where the moisturizing properties of cocoa butter are desired but the chocolate flavor is not.
Shea Olein presents a promising solution to the challenges faced by the cocoa industry, offering a sustainable, economically viable, and readily available alternative to cocoa butter.
While it may not completely replicate the taste and aroma of cocoa butter, Shea Olein offers a viable solution to meet the growing demand for cocoa products, particularly in non-food applications. As we continue to strive for sustainability in all sectors, substitutes like Shea Olein play a crucial role in ensuring the availability of beloved products like chocolate, without straining our planet’s resources.
