SNIT - Buying and selling tropical products

Description

The shea nut is the fruit of the shea tree (Vitellaria paradoxa), native to West Africa. It is a drupe containing a fat-rich kernel. The shea nut is renowned for its shea butter, which is extracted from the kernel. This butter has been used for centuries for its nourishing and moisturising properties for the skin and hair. The shea nut is also rich in vitamins (notably vitamin E) and antioxidants, giving it anti-inflammatory and protective properties. It is widely used in the cosmetics and pharmaceutical industries, as well as in traditional cooking in certain regions of Africa.

Technical details

Common name: Shea nut

Scientific name: Vitellaria paradoxa

Origin: Native to West Africa

Appearance : Nut-shaped drupes

Composition of the typical shea nut kernel per 100g :

Calories: 600-700 kcal

Fat: 45-60 g (mainly saturated and unsaturated fatty acids)

Carbohydrates: 15-20 g

Protein: 10-15 g

Fibre: 10-15 g

Vitamins: Vitamin E, vitamin A, B group vitamins

Minerals: Calcium, magnesium, iron, zinc

Use: Shea butter is extracted from the kernel for cosmetic, pharmaceutical and culinary applications. Shea butter is used to nourish and moisturise the skin and hair.

Properties and benefits: Nourishing, moisturising, emollient and protective properties for the skin and hair. Contains antioxidants and fatty acids that help soothe skin irritations, reduce inflammation and prevent dehydration. Used to treat a variety of skin problems, such as eczema, chapped skin, scars and stretch marks.

Precautions: Some people may have allergic reactions to shea nuts. It is recommended to carry out a sensitivity test before using it more widely.

Description

The soya bean, also known as soy, is a legume native to Asia. It is widely cultivated for its protein- and nutrient-rich seeds. Soya beans have a firm texture and a pale yellow colour. They are used in a variety of dishes and food products, such as tofu, soymilk, edamame and soya-based meat substitutes. Soybeans are valued for their high content of complete protein, fibre, unsaturated fatty acids and bioactive compounds with health benefits.

Technical details

Common name: Soya bean

Scientific name: Glycine max

Origin: Native to Asia

Appearance: Oval-shaped seeds with a pale yellow colour.

Typical nutritional composition for 100g of cooked soybeans: Calories: 173 kcal

Protein: 16.6 g

Fat: 9 g (mainly unsaturated fatty acids)

Carbohydrates: 9.9 g

Fibre: 6 g

Vitamins: Vitamin K, B group vitamins (B1, B2, B3, B5, B6, folic acid)

Minerals: Iron, magnesium, phosphorus, potassium, zinc

Use: Used in many dishes and food products, such as tofu, soya milk, edamame, soya-based meat substitutes and fermented products such as tempeh and miso.

Properties and benefits: Rich in complete proteins, dietary fibre and unsaturated fatty acids. Soya beans are also a source of phytoestrogens, antioxidant compounds and isoflavones, which may contribute to cardiovascular health, hormone regulation and reducing the risk of certain chronic diseases.

Precautions: Some people may have allergies or intolerances to soya. It is important to consult a health professional if you have any specific concerns about eating soya beans.

Description

Sesame seeds are small, nutrient-rich oil seeds. They are beige to black in colour, with an oval shape and a crunchy texture. Sesame seeds are used in many cuisines around the world, adding a delicate flavour to sweet and savoury dishes. They are also used to produce sesame oil, which is appreciated for its distinctive flavour and health benefits. Sesame seeds are a source of protein, fibre, healthy fats, vitamins and minerals such as calcium and iron.

Technical details

Common name: Sesame seeds

Scientific name: Sesamum indicum

Origin: Native to East Africa, widely cultivated throughout the world

Appearance : Small oval seeds, beige to black in colour

Typical nutritional composition per 100g of sesame seeds: Calories: 573 kcal

Fat: 49.7 g (mainly unsaturated fatty acids)

Carbohydrates: 23.4 g

Proteins: 17.7 g

Fibre: 11.8 g

Vitamins: Vitamin E, B-group vitamins (B1, B2, B3, B5, B6), folic acid

Minerals: Calcium, iron, magnesium, phosphorus, zinc

Use: Used as a topping, in breads, pastries, salads, stir-fries and bakery products. Sesame oil is also extracted from the seeds for culinary use.

Properties and benefits: Sesame seeds are rich in unsaturated fatty acids and antioxidants, which can contribute to cardiovascular health and reduce inflammation. They are also a good source of calcium and iron, which are beneficial for bone health and preventing anaemia. Sesame seeds can help regulate blood sugar levels and support digestion thanks to their fibre content.

Precautions: Some people may have allergies or intolerances to soya. It is important to consult a health professional if you have any specific concerns about eating soya beans.

Description

Cottonseed is a versatile and precious component of the cotton plant. Round in shape and covered in fluff, it contains a vegetable oil used in a variety of applications, including cooking and cosmetics. Cottonseed is also essential to the textile industry, as the cotton fibres that surround it are used to make clothing, fabrics and many other products.

Technical details

Common name: Cottonseed

Scientific name: Gossypium

Origin: Native to Asia and Africa, grown throughout the world

Appearance : Round seed, covered with husk

Composition of typical cottonseed per 100g: Calories: 497 kcal

Fat: 26 g (mainly in the form of vegetable oil)

Carbohydrates: 34 g

Proteins: 23 g

Fibre: 12 g

Vitamins: Vitamin E, B group vitamins (B1, B2, B3)

Minerals: Calcium, iron, magnesium, phosphorus, potassium

Use: Cottonseed oil: extracted from the seed, it is used in cooking and cosmetics.

Animal feed: Cottonseed is used as an ingredient in animal feed, particularly for livestock.

Textiles: The cotton fibres surrounding the seeds are used to make fabrics and clothing.

Properties and benefits: Cottonseed oil is rich in unsaturated fatty acids, vitamin E and antioxidants, which may contribute to cardiovascular and skin health. Cottonseed is a source of vegetable protein and dietary fibre. Cotton fibres are soft, breathable and absorbent, making them ideal for clothing and textiles.

Precautions: Raw cottonseed contains gossypol, a substance that is potentially toxic to humans and certain animals. Direct consumption is not recommended, and it is important to treat and process cottonseed correctly before use.