Fine Chocolate Industry Association (FCIA) and USDA/ARS announce the launch of the Heirloom Cacao Preservation (HCP) Initiative

Heirloom Cacao Preservation (HCP) Vision:

Identify, preserve and propagate endangered fine flavor heirloom cacao to ensure cacao quality and diversity for future generations.

The HCP Initiative – linking flavor characteristics to genotype

A dedicated FCIA committee at large has worked since fall 2010 to put in place legal, budgetary and administrative functions in support of the HCP Initiative. Key to that effort was the signing of the FCIA/USDA ARS Non-Funded Cooperative Agreement (NFCA) in December 2011.

At the January 14, 2012 FCIA meeting in San Francisco, the Heirloom Cacao Preservation Initiative was launched to a record number of attendees. The overwhelming positive response led over 21 FCIA members to volunteer on HCP working committees that evening.

Why use the term “Heirloom”? Webster’s definition fit perfectly with the cacao we are hoping to save: ' A cultivar of a vegetable or fruit that is open-pollinated and is not grown widely for commercial purposes. An heirloom often exhibits a distinctive characteristic such as superior flavor or unusual coloration'

To make the above Vision a reality, the HCP Initiative will:

Establish criteria, guidelines and process administration to support an HCP Standard of Identification with the goal of advocating and urging cocoa growers, cacao processors or those utilizing the cacao such as traders, chocolate manufacturers or artisan chocolate makers to preserve and propagate the identified heirloom cacao.

Establish and maintain, in conjunction with the USDA/ARS, a database of heirloom cacao identified by genotype, location, flavor characteristics and other information deemed relevant to heirloom cacao preservation and propagation into the future.

Urge cacao growers, cacao processors or those utilizing cacao such as traders, chocolate manufacturers or artisan chocolate makers to submit information to the HCP on endangered heirloom cacao populations they have identified

Develop and disseminate heirloom cacao preservation knowledge and expertise not only to the fine chocolate industry, but also to consumers and media.

Be a part of the Heirloom Cacao Preservation Founding Circle

As a chocolate industry professional you are aware of the fragile situation of fine flavor heirloom cacao farms and plantations across the world. This fragile slice of 5% (or probably less) of the total cacao production is in danger of being lost forever as heirloom orchards are being replaced by hybrids or abandoned.

While there has been good scientific work done on identifying and propagating hybrids and high yield/disease resistant cacao genotypes, nothing has been done to identify heirloom flavor cacao and tie it to a genotype in order to preserve and propagate it into the future. The Heirloom Cacao Preservation Initiative is going to change that.

This is a one-time only opportunity to provide the initial funding to establish protocols and organizational guidelines needed to carry out the mission. Join this passionate group of chocolate industry professionals who believe in the vision of the Heirloom Cacao Preservation (HCP) Initiative and want to support its inaugural year.

For Companies under 5 million US dollars in sales: $1,500.00 US one-time donation

For Companies over 5 million US dollars in sales: $10,000 US one-time donation

Along with the satisfaction of supporting this important initiative, HCP Founding Circle members will be listed on the HCP website in perpetuity and will receive a special member badge that they can place on their website or use in print materials.

JOIN THE FOUNDING CIRCLE NOW BY CLICKING HERE

More news on the Heirloom Cacao Preservation (HCP) Initiative

The HCP 90-day Working Committees are tasked with providing feedback to Executive Committee on the following functions: 

 

Standard of Identification Protocols Committee

 

Working with industry experts, the HCP is responsible for validation of the heirloom flavor signature, certification and monitoring functions within the Program. The HCP will establish criteria, guidelines and process administration to support an HCP Standard of Identification.

 

The HCP is responsible for forming a selection committee to oversee the Program application and selection process. In consultation with industry stakeholders, the HCP to form an objective tasting panel made up of cacao flavor experts.

 

The HCP to establish and maintain a database of the organizations and experts with ability to perform the Program functions.

 

Preservation and Propagation Committee

 

The HCP in conjunction with the USDA/ARS to establish and maintain a database of heirloom cacao identified in this Program.

 

The HCP works with cacao growers, cacao processors or those utilizing cacao such as traders, chocolate manufacturers or artisan chocolate makers to encourage their inclusion in the Program. Industry stakeholders are encouraged to inform the HCP of at-risk heirloom cacao populations they think need to be included in the Heirloom Cacao Identification, Preservation and Propagation Program.

 

Sponsorship, Communications and Consumer Education Committee

 

The HCP is a non-profit endeavor and as that the committee will need to develop a sponsorship plan to fund the ongoing HCP work.

Consumer education on identification and issues around at-risk heirloom cacao is imperative to its preservation. The HCP is responsible for the development and dissemination of heirloom cacao preservation knowledge and expertise not only to the fine chocolate industry, but also to consumers and media.