ABSTRACTA study on the effects of post- harvest variables on the yield and quality of Shea butter wascarried out. The Shea nuts acquired from villages were divided into five batches with avillage/uncontrolled sample. Each batch was boiled at different time ranges (0, 15, 30, 45 and60) minutes. Each batch was dried through an oven drying method. Also, each sample wasdivided   into   two   equal   parts   and   was   cooked   for   30°C   (room   temperature)   and   100°C(temperature of boiling water). Twelve samples of oil were obtained and analyzed in thecentral laboratory of NCRI (National Cereal and Research Institute) Badeggi. The parametersanalyzed with their corresponding range was compare with the ISO (International StandardOrganisation)   which are as follows; Yield % 30 – 33, density g/ml (0.89 – 0.93), Iodinevalue (30 – 75), free fatty acid% (1.00 – 3.00), peroxide value (10.0 – 15.0), melting point °C(30 – 40), impurity% (0.09 – 0.2), refractive index 1.4620 – 1.4650), moisture content (0.05 –0.2), saponification value (160 – 190), unsaponifiable fraction (1 – 19) and  acid value (2.0 –6.0). Meanwhile,  Sample 2 and 3 (rotary dried sample boiled at 0 minute and 15 minute at30°C)   gives   the   highest   yield,   of   all   the   Shea   nuts   processed,   while   sample   1(village/uncontrolled) gives the lowest yield of all the Shea nuts processed, maybe due toimperfection in the extraction skills, since that was the first extraction made.