This fat is obtained from nuts of the above species Butyrospermum parkii., which is a large tree native to West Africa. The dried fruit consists of a thin shell, enclosing an egg shaped seed. The seeds are about 3 grams in weight. The kernels contain about 50 percent of a non-drying fat. Both nuts and the fat are exported to Europe as well as used locally. In Europe, the fat is used as a cooking fat, in the manufacture of margarine, and as a substitute for cacao butter. The press cake or extracted meal is fed to cattle.