Shea tree, known as karité in Francophone regions, is a wild and multipurpose tree from some parts of Africa, mostly appreciated for the fat extracted from the nuts and known as shea butter. The butter is used for cooking and medicinal purposes by local populations, and in cosmetic and cocoa butter substitute in chocolate in others areas of Africa and at international level. The butter is generally extracted by traditional methods which vary throughout the production zones. This thesis evaluated the effects of some processing operations of shea nuts on quality of kernels and butter. Reducing the storage duration of fresh nuts to 3 days and boil these nuts for around 28 min might increase the butter yield and some quality characteristics of kernel and butter. Additionally, roast the kernels for 15 min at 171 ºC might also increase the yield and improve the quality of derived butter.