The shea tree (Vitellaria paradoxa), the source of one of Africa's oldest oils, is a tree found only in Africa, in a geographical range that stretches over 5,000 kilometers from the West to the East of the continent, from Senegal to Sudan, via 21 nations.
Shea butter is without a doubt one of the oldest edible vegetable oils created by man, having been used for millennia. There is archaeological evidence that shea orchards have been in northern Burkina Faso for 1000 years, and there is rising evidence that the shea kernel was known to the Egyptians for far longer. It is 6000 years old.
For centuries, famous explorers have reported on walnut cultivation. The nut would have been handed to the legendary Moroccan adventurer Ibn Battuta between 1349 and 1354, during his trek from the Sahara to Mali. A few decades later, it was the turn of the Scottish explorer Mungo Park to emphasize its significance in people's everyday lives. During his hunt for the Niger River's origins between 1795 and 1797, he would also detail his considerable trading. We owe the first known botanical sketches of the tree and the first effort to define the species to him in particular.


In order to assure the quality of its product, Mali Shi has established a committed approach within its production process.
Buyers are increasingly asking for high-quality shea butter, however, with the current manufacturing environment in Mali not allowing for sufficient quality control, the commercial development is limited.
Mali Shi is involved in the supply of almonds upstream. Its primary goal is to assist shea collectors and producers in acquiring measurement and control equipment, enhancing the quality, process, and logistics of operations in order to satisfy export standards and compete in markets.
Downstream, special attention is devoted to the almond transformation process, which allows for management of the manufacturing stability.




Mali Shi has obtained a control tool that meets international requirements thanks to the technical assistance of its partner IFC.
A complete SMSDA team (food, safety, and management system) has been established inside Mali Shi's organizational structure to increase quality control capacities.
Analyses are performed all along the manufacturing chain in an internal laboratory that opens 24 hours a day. Control analyses are performed from the time the almond purchases are sampled until the extracted butter is delivered.
Acidity: ISO 660- 2020
Oil Impurities: ISO 663 - 2017
Humidity: ISO 665- 2020 Et ISO 662-2016
Fatty Matter: ISO 659 – 2009

In addition to these efforts, the quality department conducts ongoing training for all personnel of the plant in the following:
Workplace hygiene
Food security
Workplace safety
Technical assistance from the IFC is also provided in the formulation and execution of the HACCP plan (Hasard Analysis Critical Control Point).
In addition to these efforts, the quality department conducts ongoing training for all personnel of the plant in the following:
Workplace hygiene
Food security
Workplace safety
Technical assistance from the IFC is also provided in the formulation and execution of the HACCP plan (Hasard Analysis Critical Control Point).

As part of this process, Mali Shi had its factory evaluated by an agri-food expert consultant in order to identify strengths and areas for improvement. Following this assessment, concrete actions were implemented to meet the requirements of the ISO/TS 22002-1:2009 standard.
This commitment enabled Mali Shi to obtain its certification in 2023, successfully renewed in 2024 and 2025.

SMSDA Manager
Aminata B. Tall

Weighbridge Operator
Zeinab Dicko

Quality Controler
Awa toure

Shift supervisor - Production
Mahamadou Samake

Production Manager
Attaher AG Ahiyoya

shift supervisor - Production
Bakary Niambele

Shift Supervisor - Production
Oumar K. Diarra

Maintenance Manager
Mahamadou Magassa

Head of The Press Department
Issouf Ilboudou

Head of The Extractor Department
Alain Romanric KI

Zone Supervisor
Moussa Doumbia

Material Accountant
Dianka Demba

