The overall objective of the assignment is to produce edible cooking oil from shea butter by determining
the process that allows shea oil to remain in oil state (no coagulation) when stored at room temperature.
2.1Specific objectives of the assignment
To identify and eliminate/neutralize coagulation properties in shea butter such that it stays
permanently in liquid state.
To outline the procedure for eliminating/neutralizing the coagulation properties in shea butter.
To develop a practice-based training manual on the procedure for eliminating/neutralizing the
coagulation properties in shea butter for it to stay as a permanent liquid when kept at room
temperature.
To deliver a Training of Trainers (ToT) based on the curriculum to young women.
3.Scope of Work
The Scientist shall have the following responsibilities:

Carry out detailed analysis of shea butter to determine coagulation properties.
Determine the procedure for removing/neutralizing the coagulation properties.
Outline the procedure for removing/neutralizing the coagulation properties.
Develop a training manual on the procedure for removing/neutralizing the coagulation properties
in shea butter
Deliver a practice-based Training of Trainers (ToT) using the training manual for young women.
4.Deliverables
Procedure for removing/neutralizing coagulation properties in shea butter.
Practice-based training manual on the procedure.
Training of Trainers (ToT) for young women.
5.Duration of Assignment
The assignment shall be completed over a period of 6 months (maximum) from date of agreement.
6.Fee
Indicate the estimated cost of undertaking the assignment. The consultant’s fee shall be discussed,
negotiated and agreed upon by the two parties.
7.Required Experience and Facilities of the Scientist
Expertise in the relevant fields including but not limited to food science, molecular biology,
biochemistry, and industrial chemistry.
Demonstrated expertise in carrying out food and related laboratory assessments.
Own an established laboratory or affiliated to an appropriate institutional laboratory.
Experienced research scientists with proven experience in similar assignments undertaken in the
past.
Knowledge of regulatory and quality assurance procedures related to food processing in Ghana.
Capacity to source or formulate the needed reactive agents for analysing and eliminating the
coagulation properties contained in shea butter.
Demonstrated ability to develop a simplified training manual.
capacity to conduct practice-based trainings for young women on the procedures
8.Ethical Considerations
As part of the proposal, the consultant is required to outline the ethical issues to be considered in
undertaking the assignment.