Plant buters
Plant butters are generally obtained by the cold pressing of the beans, seeds or kernels of a fruit at a temperature below 40°C. It is the privileged extraction method in the choice of our butters since it preserves the active principles of the extract and does not require the use of any solvent. The butter obtained is called "raw".
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Product Description
Mango (Mangifera indica) Plant Butter
Plant Description
| Latin name: | Plant Butter |
| English name: | Butter |
| French name: | Noix de coco |
| Family: | Arecaceae (synonym: palmaceae) |
| Country of origin: | Philippines, Sri Lanka |
Shea Tree (Vitellaria) (Butyrospermum parkii) Plant Butter
From $9.15 CAD
Unit price perShea Tree (Vitellaria) (Butyrospermum parkii) Plant Butter
From $9.15 CAD
Unit price perProduct Description
Plant Description
| Latin Name : | Butyrospermum parkii |
| English Name : | Shea Butter, shea nut butter |
| French Name : | Karité, arbre à beurre |
| Family : | Sapotaceae |
| Origin : | Ghana |
History and Origin
Latin name of Shea nut (Parkii) was given for M. Mungo Park, great exploratory, who was the first to go up the Gambia River around the end of XV th century. The tree grows tall and can live more than 300 years. It bears fruit around 15 years and is fully productive only from 25 years of age.
Product Description
Product Description
Plant Description
| Latin name: | Cocos nucifera |
| English name: | Coconut |
| French name: | Noix de coco |
| Family: | Arecaceae (synonym: palmaceae) |
| Country of origin: | Philippines, Sri Lanka |
History and origin
Edible coconut flesh is also known as copra. Copra oil is extracted from the flesh of the nut, or coconut oil, which has a solid texture at room temperature because of its high levels of saturated fatty acids. Copra oil is mainly used by the food industry for making pastries, candies and for frying, and it is also sometimes hydrogenated or partially hydrogenated, which makes it even more solid. The word "coco" appeared in the language at the beginning of the 16th century. It comes from the Portuguese and Spanish word "coco" which means approximately bogeyman, monkey, dwarf or ghost, by referring to the fact that the shell reminds of a hairy face. The word "copra" comes from English and Portuguese, borrowed from Tamil dialect, "koppara". It refers more specifically to shelled and dried coconut. Green or immature, the nut contains about half a litre of a milky liquid (coconut water or albumen). This liquid becomes flesh as it matures. The flesh is usually dried with sun or heat to be sold under the name of copra. Commercial coconut milk and cream are made from this flesh ground with water, then filtered. Coconut oil (or coconut butter as it is solid at room temperature) is extracted from copra or fresh flesh.
