West Africa shea butter vs East Africa shea butter. Any difference ?

Shea is a drought-tolerant tree native to the dry savannahs of Africa. Its nuts are rich in fats, which are extracted as shea butter.
Shea butter has been used in Africa for centuries to moisturise and soften dry skin.

Shea trees usually grow 10–15 metres tall, sometimes up to 25 metres. A tree can take 15 years or more to bear its first fruit, and decades to reach full production. There is one species, Vitellaria paradoxa, with two subspecies: subsp. paradoxa, which grows in West Africa, and subsp. nilotica, which grows in East Africa. Each gives a butter with its own texture, fatty-acid profile and scent.

Rub the butter between your fingers and you will feel the difference: East African (Nilotica) shea butter is soft and creamy because it contains more olein, while West African shea butter is firmer.

Nilotica shea grows mainly in northern Uganda, South Sudan and parts of Ethiopia, which explains its premium status. Only limited quantities are available each season, and the harvest can vary widely from one year to the next. West African shea butter, by contrast, is produced in large volumes and used in everything from food to cosmetics.

Both types contain stearic acid and oleic acid, which give shea butter its moisturising, softening feel. Nilotica shea butter contains a higher proportion of oleic acid (around 60–70%), which explains its softer, buttery consistency.