This work is conducted with women producing shea butter in the regions of Mandoul and Logone Oriental. It aims influence the production processes on the shea butter extraction efficiency. Indeed, these women use two methods to extract shea butter: traditional method that gives butter black and method by manual press that gives butter white. In addition, the traditional method has two variants: use when extracting butter boiled water on the one hand and the water slurry accompanied leaves secondly mango. The butter obtained according to production processes extraction yields are: (44.35 ± 3.513%) for the mechanical press method; (36.11 ± 1.64%) to the traditional method using boiled water and (47.70 ± 0.22) for the traditional method using water boiled over the mango leaves. The values of physico-chemical parameters are analyzed: water content (5.646 ± 0.105%); crude protein (7.2 ± 0.655%); total fat (52.886 ± 1.240%); unsaponifiable (7.25 ± 0.636%); stearic acid (49.526 ± 3.090%); oleic acid (48.716 ± 3.735%); linoleic acid (5.843 ± 0.386%) and linolenic acid (1.653 ± 0.105). The use of mango leaves in the extraction has substantially improved the performance of the butter up to that obtained by the mechanical press. The values of the fatty acids obtained correspond generally to the standards of the Economic and Monetary Union of West Africa (UEMOA) for unrefined shea butter with the exception of the water content is very high compared to the required standards.