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Fine Chocolate Industry Association 

June 2009 Educational Session

  • June 27, 2009
  • 05:00 PM - 07:00 PM
  • Radisson Martinique on Broadway (49 West 32nd Street , New York NY 10001)

Registration

  • Friends of the FCIA, Chocolate Aficionado's, and Fine Chocolate Industry Peers


Schedule:
4:30 - 5:00PM Check-in
5:00 - Welcome Message
5:15 - Session 1: State of the Cocoa Bean
6:00 - Session 2: Doing More with Less; Save into Prosperity
6:45 - Wrap Up

Registration:
FREE - FCIA Individual & Corporate Members
$75   - FCIA Friends and Non Members

Heavy appetizers will be provided and a no-host bar will be available.

Location: Radisson Martinique on Broadway
49 West 32nd Street , New York NY 10001

*Please register before June 19th so that we have an accurate count for ordering food and drinks.

Event Details
5:15 PM - Session 1: State of the Cocoa Bean
Special Guest Speaker: Juan Carlos Motamayor A., Ph.D.
Senior Scientist at MARS Inc

Dr. Motamayor manages an international research program aimed at genetically improving cacao grown in the major producing countries. He supervises field and lab activities in 14 different countries through collaboration with local research institutes.

Motamayor's studies were recently highlighted in the article Geographic and Genetic Population Differentiation of the Amazonian Chocolate Tree. This excellent work will hopefully change cacao cultivation and identification for the better; benefiting everyone involved in our industry.

Motamayor proposed a new classification system for cacao based on 10 geographical genetic clusters, as opposed to the 2 genetic groups traditionally recognized within T. cacao. This new classification of the cacao germplasm will help scientists better identify cacao types and improve the classification process used to differentiate between the species.

6:00 PM - Session 2: Doing More with Less; Save into Prosperity
While the Worlds economy is fluctuating, there has been a permanent change in consumer buying habits. To retain and grow our market share we need to:
  • improve our operations and quality standards.
  • make sure we hire and keep the best people for the job.
  • stay top-of-mind with current customers and invest in programs that entice our target market.
Join us for a panel discussion and participant discussion. Our FCIA member panel of working chocolatiers will discuss how we can be better at what we do given the market realities. They'll share strategies to retain customers, increase sales, improve production efficencies and profit margin.

Panel:
  • Joan Vieweger (Choclatique): Where's the Money Now?
  • Michael Recchiuti (Recchiuti Confections): New Realities in Equipment Procurement
  • Beth Tully (Cocoa Dulce): Opportunities for Economies of Scale in Small Business
  • Ed Engoran (Choclatique): FCIA Co-Op Shipping Program




 

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