I've got conflicting reports about the East African kind.
Here's a good report:East African Shea Butter is the crème de la crème of Shea Butters. Because it is extracted manually from the highest quality shea nuts of the Nilotica variety, East African Shea Butter is softer and more fragrant than shea butter of West African origin. East African Shea Butter is naturally high in shea olein, melting more gently into the skin.
East African Shea Butter is more rare than West African Shea Butter and is highly prized for it superior moisturizing properties, smooth creamy texture and mild fragrance. It's so smooth and creamy, you may find it hard to believe this is an all natural product.
Shea Butter, known in African for centuries, has recently been discovered by the Western world. This all-natural moisturizer has almost magical properties for treating minor skin problems such as eczema, psoriasis, dry skin, dry scalp and more. Use it on hair and skin to rejuvenate, moisturize, add suppleness and prevent damage from the sun and elements.
East African or Ugandan Shea Butter is more rare than West African Shea Butter and is extremely difficult to find. When you do find it, it is selling up to the equivalent of $40 per two ounce jar on some websites. We are pleased that we can offer this premium quality Shea Butter to you at an extremely competitive price.
Ugandan Shea Butter is excellent for dry knees, elbows, rough hands and dry scalp. It is especially helpful for dry scalp, dermatitis eczema, sunburn and as a lip balm.
ETA:
Considering the sources, the one w/ the positive review is selling it, the one with the negative revue is purely informational.
Shea Butter has two distinct varieties. The West African Shea (Vitellaria paradoxa) and The East African (Vitellaria nilotica).
The East African Shea is lighter in color, has less healing properties, is more expensive, and has a tendency for turning rancid.
The Karite Tree, which is the name of the plant that the Shea Nut comes from, grows only in Africa in a band across the continent from Senegal in the west to Ethiopia in the east. It has proven to be impossible to propagate as the German and French governments and various companies have found over the last 100 years.
At this time the majority of Shea Butter is still made the traditional way by village women that have learned the methods from their elders. This has been handed down teachings for generations. The Shea nut and butter is used for many things in the villages from skin care to food and cooking. At this time Shea Butter is not accepted by the FDA/USDA for use as a food substance in this country. It is used in the International Chocolate Industry as a substitute for cocoa butter and is called a CBE. It makes chocolate smoother and creamier. In fact 95% of the shea nuts exported are for the use of this industry.
Belgium, Switzerland, and France are the largest importers in this category.
For use as a butter there are three methods for extracting the oil from the nut:
The traditional method, the cold press method, and the chemical method using hexane.