Before a wholesale shea order, check the COA for identity and grade, the freshness indicators (free fatty acid and peroxide value), moisture, and the safety panel of microbiology and heavy metals. For a natural fat like shea, the freshness numbers are what tell you it will perform and last. This guide covers the full spec.
Last updated: 2026.
What to check on a shea COA
A complete shea certificate of analysis covers four areas: identity and grade, freshness indicators, physical properties, and the safety panel. Reviewing all four before you order is how you confirm the butter is what you expect and will hold up in your formula and on the shelf.
The shea specification sheet
Beyond the safety panel, shea has fat-specific quality parameters worth confirming:
- Free fatty acid (FFA). A freshness and processing indicator; lower values point to fresher, better-handled butter.
- Peroxide value. A measure of oxidation; lower values indicate the butter is not heading toward rancidity.
- Moisture content. Excess moisture can affect stability and shelf life.
- Melting behavior. Confirms the butter performs as expected in sticks, balms, and emulsions.
These numbers are specific to fats and butters, and they are the difference between butter that performs and butter that turns.
The safety panel
Alongside the quality parameters, confirm the standard safety panel tied to your batch: microbiology (total plate count, yeast and mould, and pathogen screens), heavy metals, and pesticide residue, against your food or cosmetic thresholds. See how we run testing on our certificate of analysis process page.
Why FFA and peroxide value matter
Shea is a natural fat, so oxidation and freshness are real risks, and FFA and peroxide value are how you measure them. High values can signal older stock or poor handling that will shorten your product’s shelf life and affect scent and texture. Checking these before you order is the clearest way to avoid butter that looks fine on arrival but degrades in your formula.
Confirm the grade matches
The COA should confirm the grade you ordered. For Grade A unrefined shea, expect the natural ivory color and nutty aroma to be consistent with minimally processed butter, identified as Vitellaria paradoxa. If you ordered Grade A and the documentation or material suggests heavy refining, raise it before accepting the lot.
How to read the document
Read the COA as values against limits, tied to your batch. Confirm each parameter shows a measured value and its acceptable range, that the lot number matches your shipment, and that the testing is recent. A document that lists actual FFA, peroxide, microbiology, and heavy-metal results is far stronger than a generic “conforms” statement.
Frequently asked questions
What should a shea butter COA include?
Identity and grade, freshness indicators such as free fatty acid and peroxide value, moisture and melting behavior, and a safety panel of microbiology, heavy metals, and pesticide residue, all tied to your batch.
Why do free fatty acid and peroxide value matter for shea?
Because shea is a natural fat that can oxidize. These values measure freshness and the onset of rancidity, so low results indicate butter that will perform and last in your product.
How do I confirm I received Grade A shea?
Check that the COA identifies the material as Vitellaria paradoxa at your ordered grade, and that the color and aroma match minimally processed unrefined butter. Raise any mismatch before accepting the lot.
For shea, the COA is your guarantee of both safety and freshness. Check identity, grade, FFA and peroxide value, and the safety panel before you order. See specifications and tier pricing on our wholesale raw shea butter page.