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  • October 22, 2019 12:25 PM | Anonymous member (Administrator)

    Caputo’s will be spotlighting Omnom Chocolate from Reykjavik, Iceland at the 8th Annual Caputo’s Chocolate Festival, where Utah’s trend setting chefs and beverage experts will craft chocolate-based creations to benefit the Heirloom Cacao Preservation Initiative.

    This year’s culinary lineup will include the following local establishments: Normal Ice Cream, Pallet Bistro, Nomad Eatery, The Farm in Park City and Table X Restaurant. Talented chefs will showcase unique Icleandic flavors of Omnom Chocolate in a variety of gastronomic applications, both sweet and savory. The evening will offer inspired cocktails from Water Witch, Sugarhouse Distillery and Bar Daddy, local brews from T.F. Brewing and Epic Brewing Company, and cozy pour overs by La Barba Coffee Roasters.

    The 8th Annual Caputo’s Chocolate Festival takes place on Thursday, November 14th, beginning at 7:00 PM at the Downtown Caputo’s Market & Deli (314 West 300 South, Salt Lake City). Admission is $45; $70 with alcohol pairings (highly recommended). Space is limited and tickets must be purchased in advance on Caputo’s website: https://caputos.com/classes-and-events/. All proceeds from the Chocolate Festival are donated to the Heirloom Cacao Preservation Initiative. 

    Photos from last year’s chocolate festival can be viewed here.

    ABOUT Caputo’s Market & Deli: Caputo’s is Utah’s leading purveyor of regional Italian and Southern European foods, winner of numerous specialty food awards, and an advocate for bean-to-bar craft chocolate. With four locations across Salt Lake Valley, Caputo’s has solidified its position as one of the nation’s best specialty food markets, with a mission to promote and preserve culinary traditions of our ancestors. Highlights include cave aged cheeses from their state-of-the-art cheese caves and one of the largest collections of craft chocolate bars in the world, all which can be found online at caputos.com

    ABOUT Omnom Chocolate: What started as nothing more than an experiment, Kjartan Gíslason and childhood friend Óskar Þórðarson took over an abandoned gas station in Reyjakvik's downtown area and Omnom Chocolate was born. Having been classically trained, Chef Kjartan was already familiar with terms like single origin and cacao. “Just like wine, beer, cheese or kimchi, chocolate is the labour of a lot of patience, from growing the cacao pods until the bar is safely melting in your mouth." Naturally, after sourcing some of the finest cacaos from all around the world, his focus narrowed in on flavors and textures. Today, Omnom is revered as a craft chocolate favorite, incorporating unique Icelandic ingredients into the art of chocolate making. This November, Chef Kjartan and team Omnom will travel to Salt Lake City, Utah to exhibit at Caputo's Annual Chocolate Festival. We invite you to experience the flavors of Iceland in our Salty City.

    ABOUT Heirloom Cacao Preservation: The HCP is a non-profit collaboration between the Fine Chocolate Industry Association and the United States Department of Agriculture to genetically identify strains of heirloom cacao that are extraordinary and unique in flavor and quality and preserve them in the face of an agricultural system that is quickly killing them off. For more information, visit hcpcacao.org.


  • October 16, 2019 7:48 AM | Anonymous member (Administrator)

    Tom and Monica Rogan of Goodnow Farms Chocolate and Bill Guyton of FCIA stand with a bag of cacao beans from Mexico
    Tom and Monica Rogan of Goodnow Farms Chocolate with FCIA Executive Director Bill Guyton

    Goodnow Farms Chocolate is a craft chocolate maker located in Sudbury, MA. They are known for importing single-origin cocoa beans for use in their award-winning chocolates. Founders Monica and Tom Rogan took time to answer a few questions.

    1. How did you get started in the fine chocolate industry? What was your motivation for starting Goodnow Farms?

    We first tasted craft chocolate many years ago, and it opened up a whole new world of flavor we never knew existed. The flavors inspired us to start making chocolate in our home kitchen, and once we started buying our own beans we also became aware of the many issues related to cacao sourcing. Our love of the creative process involved in making single origin bars combined with our desire to source cacao more equitably is why we started Goodnow Farms Chocolate.

    2. Your company sources beans directly from origin. How do you go about doing this? What do you see as the advantages of single origin chocolate?

    We travel to origin to find our beans. We do this because we quickly realized it's the only way to guarantee a certain flavor profile, ensure we receive that flavor profile consistently, and also truly understand working conditions at origin. All of the beans we use come from producers and farmers we've visited, and work with them as directly as possible.

    The biggest advantage of single origin chocolate is flavor. All of the time, effort and passion that goes into every step of the single origin process is fully realized when the unique flavors of this incredible fruit are apparent in the chocolate. Only single origin chocolate can provide that flavor experience.

    3. Can you share with us one of your greatest achievements at Good Now Farms?

    We're very proud of having won awards from so many respected organizations, like the Specialty Food Association and International Chocolate Awards. In the three years since we launched we've won 38 awards, and it's always gratifying when the hard work we put into every aspect of our chocolate making is recognized in that way. Another thing we're very proud of is pressing our own cocoa butter. Pressing our own was a huge challenge when we started, and is still difficult process, but the true single origin flavor makes it worth the extra effort.

    4. What advice would you give to a chocolate maker entering the business today?

    There are so many things. Visit and talk with other chocolate makers in order to understand the incredible amount of labor and expense involved in making craft chocolate. Create a business plan so that you'll know, among other things, what kind of volume you'll need to cover expenses. Have a plan, or at least a general understanding, regarding how to scale up. Think about how you'll position yourself in an already crowded marketplace.

    5. How can the fine chocolate industry work together to grow the market?

    This may go without saying, but consumer education. We've found that most people still have no idea why single origin chocolate is different from what they get in a Hershey bar, and because of this they don't understand the price point. We need a clear, concise, and consistent message which communicates chocolate is a food with unique flavors, and not just an additive-laden candy. Some consumers already understand what craft chocolate is, but that group is incredibly small and can't support the volume of sales needed to ensure the craft chocolate industry will thrive.

  • October 08, 2019 1:20 PM | Anonymous member (Administrator)

    Mey Choy Paz

    Mey Choy Paz joined the FCIA team on August 1, 2019, as our Private Sector Liaison for the USDA-funded MOCCA program in Latin America. MOCCA is a five-year agricultural development program, focusing on improving fine cacao and specialty coffee supply chains. Mey is specifically helping FCIA companies examine lots of cocoa with fine flavor characteristics and establishing business linkages with local contacts in Peru, Ecuador and Guatemala. She also is a resource for a variety of technical information on cocoa for prospective buyers and sellers.

    Another aspect of Mey’s position will be to support Mobile Cocoa (Cacao Móvil) app, which is a web-based platform providing precise information on sensory profiles, origins, benefit process, and volumes offered by each origin to cocoa buyers and sellers.

    Mey belongs to the National Network of Tasters of Peru, where she has been a taster in the XII Editions of the National Cocoa Contest. She has also participated in the Cooperative Development Program, CDP, with Equal Exchange, TCHO and partners of Peru, Ecuador and Dominican Republic.

    Mey has worked with cocoa since 2001, in the areas of Quality Control, Cocoa Processing, Chocolate and Post Harvest Benefit of Cocoa; in private companies, NGOs, cooperatives and as a consultant.

    Through her previous consultancies, Mey has worked in most cocoa areas of Peru as well as Central America. These consultancies included a variety of topics related to cocoa including post-harvest handling, quality control, sensory analysis and processing.

    She is currently certified before SINEACE (National System for Evaluation, Accreditation and Certification of Educational Quality of the Ministry of Education of Peru) as an Evaluator for Pasta Tasters or Cocoa Liqueur.

    FCIA members who are interested to meet with Mey or learn more about her role in FCIA can contact m.paz@finechocolateindustry.org or b.guyton@finechocolateindustry.org.


  • October 08, 2019 1:08 PM | Anonymous member (Administrator)

    Gary Guittard

    1. What were some of the original reasons that you and other industry leaders founded FCIA in 2007?

    Seeing the changes in the industry of using less flavor cocoa over the last 50 years and the emergence of their use in the bean to bar movement led us to want to shine the spot light on some of these classic genetic types. Many famous brands rose to prominence using some of these cocoas but because competitive price pressure started the process of incremental degradation and their original personality was lost.

    2. Looking back over the past 12 years, how has the fine chocolate industry evolved? Were there any surprises? How have consumers tastes and preferences changed?

    I think the evolution of the fine chocolate industry, which today is centered on the bean to bar movement, has grown tremendously over that last 12 years, maybe to the point of saturation. It was surprising that the growth was so rapid. I’m not sure that consumer preferences have changed, I think they, like Guittard, are always looking for something new. I do think their knowledge of chocolate flavor and its diversity has grown. I think in reaction to that there are many flavored bars with inclusions on the market today. I’m surprised it hasn’t evolved more into fine candy like bon bons, box chocolate or candy bars.

    3. As you look towards the next 12 years, what are your hopes for the future of fine chocolate in the United States and abroad?

    Over the next 12 years we need to sort through the overabundance of bean to bar products and companies. I’d like to see more use of flavor cocoa in the industry as a whole where flavor is the goal over price. This is good for farmers and good for consumers. I would also like to see more healthful finished confections using fine flavor cocoa.

    4. How do you see FCIA evolving over the next decade to meet the needs of the industry?

    I think the FCIA will evolve towards more finished healthy specialty creative confections based on unique textures and flavors.

    5. You were also instrumental in founding HCP with other industry leaders and USDA. What role would you like to see HCP fulfill? Do you see a relationship between FCIA and HCP?

    I think HCP is important especially in partnership with the USDA in linking flavor characteristics with genetics. There really hasn’t been much work in this area and it is a unique partnership. I think the FCIA is a helpful platform that cultivates the relationships between farmers and chocolate producers. It’s what makes HCP work.

  • October 08, 2019 12:46 PM | Anonymous member (Administrator)

    By Bill Guyton, FCIA Executive Director

    Are you seeking ways to better promote your products to retailers, consumers, and specialty food buyers? Would you like to learn and share experiences with other leaders in fine chocolate industry? Would you like to sell product during a conference in order to cover travel costs? Are you looking for guidance on growing or expanding your business? FCIA has two upcoming events in 2020 to help you accomplish these goals.


    Moscone Center, San Francisco, CA

    First, we are excited to announce a new partnership with the Specialty Food Association (SFA) for their upcoming Fancy Food Show in San Francisco on January 19-21, 2020. We will host our first ever FCIA Fine Chocolate Pavilion at SFA Fancy Food Show, offering a limited number of exhibit kiosks at the amazing price of $1,200. In addition, FCIA will have a stage area for guest speakers, tastings, and pairing demonstrations over the three days to further promote our members, their products, and fine chocolate in general. FCIA members will also receive deep discounts on registration to the Fancy Food Show to attend the Pavilion and Education forums if they are unable to get or didn't want a kiosk. This is a great way to showcase your products to retailers. For more details, please contact Bill Guyton or Nicole Price.


    Palace of Fine Arts, San Francisco, CA

    Second, we have partnered with the Craft Chocolate Experience in San Francisco, March 2020. FCIA will hold our Elevate Chocolate Event on March 5-6, 2020 at the Palace of Fine Arts in San Francisco, directly before the Craft Chocolate Experience consumer festival. Elevate Chocolate will have nine educational workshops and general sessions on key topics important to your business. We are also replacing and expanding the Gallery Showcase with our first ever FCIA Trade Fair. This will be a perfect exhibit space for chocolate makers, chocolatiers, bean traders, farmer groups, equipment suppliers, and our affiliated partners to promote their products and organizations. Our goal is to double the number of exhibitors from last year. Please contact Bill Guyton or Nicole Price for details.

    In addition to these two events, FCIA is also preparing for June 2020 in New York. Details will follow.

    We are as always very thankful to our affiliate partners who provide discounts to FCIA members attending their events. I have personally had the pleasure to attend the Dallas Chocolate Festival last month, and the New England Chocolate Festival this past week in Boston. Next month I will be joining our member companies for the Northwest Chocolate Festival in Seattle and then heading to Salon du Chocolat in New York.  Congratulations to the organizers of these events who are helping to promote our industry in many different geographies.

  • October 01, 2019 5:17 PM | Anonymous member (Administrator)

    In this article, BBC Travel shares the story of how FCIA member Dan Pearson and his stepson Brian Horsley stumbled upon the Pure Nacional Cacao Tree in a remote valley of Peru. The tree was thought extinct until found in Marañón Canyon.

  • September 11, 2019 7:07 PM | Anonymous member (Administrator)


    Created by Hazel Lee, Chocolate Judge & Consultant, Taste With Colour: The Chocolate Tasting Flavour Map is a simple and approachable tool to help people discover and describe flavours with colour. Taste With Colour is designed for everybody to use; from consumers and industry professionals. No training or certification is required!

    Since its launch in 2017, Taste With Colour has been sold to over 30 countries and translated into 5 languages. Additionally, Hazel has held tasting and painting workshops across the globe. Taste With Colour has a brand new website where one can discover more about this unique tasting tool and purchase all five languages.

  • September 05, 2019 11:01 AM | Anonymous member (Administrator)

    Sacha Gold's farm manager, Marisol Choez, is featured in this article from Republica del Cacao.

  • July 26, 2019 10:38 AM | Anonymous member (Administrator)

    Bioversity International has published a review of research and potential mitigation solutions addressing the issue of cadmium in cacao from Latin America and the Caribbean. 

    The publication is available in English and Spanish – details and links below.

    ENGLISH - Citation:  Meter, A.; Atkinson, R.J.; Laliberte, B. (2019) Cadmium in cacao from Latin America and the Caribbean: A review of research and potential mitigation solutions. Rome (Italy): Bioversity International 73 p. ISBN: 978-92-9255-135-3

    Permanent link to cite or share this item: https://hdl.handle.net/10568/102353

    CGIAR Affiliations:  Forests, Trees and Agroforestry

    Abstract:  Cadmium is a heavy metal which accumulates in the body and affects our health. In order to control the amount we consume, the EU has set maximum permissible levels for different foods. A regulation specifying maximum levels of cadmium in cocoa and chocolate products came into force in January 2019 and similar regulations are being developed by other countries. In comparison to other cacao growing regions such as Africa and Asia-Pacific, some countries of Latin America and the Caribbean (LAC) are particularly impacted by worrying levels of cadmium in cacao beans that are a concern for the manufacturers of high-cacao content products. In this context, there is a pressing need to identify solutions that reduce cadmium levels in cacao beans and provide mitigation solutions at key processing stages in the value chain. This review presents the status of research on sources of cadmium contamination in soils, soil properties that affect cadmium bioavailability, physiological mechanisms and varietal differences in cadmium uptake by the cacao tree and the consequence of post-harvest processes. It presents potential mitigation solutions applicable to cacao that have been investigated through trials or considered by the research community. The review also includes information on ongoing research projects to gain a better understanding of the direction of research and potential gaps to be filled. This work was coordinated by Bioversity International and the Development Bank of Latin America (CAF) through the Latin American Cacao Initiative (ILAC). We thank all the institutions and individuals that provided information concerning research on cadmium and cacao and contributed to the review. We hope that this document is useful to understand the status of knowledge on this complex issue and guide future investments and collaboration to urgently provide solutions for stakeholders and particularly smallholder producers in LAC that are the most impacted.


    ESPANOL- Citation: Meter, A.; Atkinson, R.J.; Laliberte, B. (2019) Cadmio en el cacao de América Latina y el Caribe: Análisis de la investigación y soluciones potenciales para la mitigación. Roma (Italia): Bioversity International 77 p.  ISBN: 978-92-9255-136-0

    Permanent link to cite or share this item: https://hdl.handle.net/10568/102354

    Abstract: El cadmio es un metal pesado que se acumula en el cuerpo y afecta nuestra salud. Para controlar la cantidad que consumimos, la UE ha establecido los niveles máximos permitidos para diferentes alimentos. Un reglamento que especifica los niveles máximos de cadmio en los productos de cacao y chocolate entró en vigor en enero de 2019 y otros países están elaborando reglamentos similares. En comparación con otras regiones productoras de cacao como África y Asia-Pacífico, algunos países de América Latina y el Caribe (ALC) se ven particularmente afectados por los preocupantes niveles de cadmio en los granos de cacao que son una preocupación para los fabricantes de productos con alto contenido de cacao. En este contexto, existe una necesidad apremiante de identificar soluciones que reduzcan los niveles de cadmio en los granos de cacao y brinden soluciones de mitigación en etapas clave de procesamiento en la cadena de valor. Esta análisis presenta el estado de la investigación sobre las fuentes de contaminación de cadmio en los suelos, las propiedades del suelo que afectan la biodisponibilidad del cadmio, los mecanismos fisiológicos y las diferencias de variedades en la absorción de cadmio por parte del árbol de cacao y las consecuencias de los procesos posteriores a la cosecha. La análisis presenta posibles soluciones de mitigación aplicables al cacao que han sido investigadas a través de ensayos o consideradas por la comunidad de investigación. La análisis también incluye información sobre proyectos de investigación en curso para obtener una mejor comprensión de la dirección de la investigación y las posibles lagunas que deben cubrirse. Este trabajo fue coordinado por Bioversity International y el Banco de Desarrollo de América Latina (CAF) a través de la Iniciativa Latinoamericana de Cacao (ILAC). Agradecemos a todas las instituciones y personas que proporcionaron información sobre la investigación sobre cadmio y cacao y contribuyeron a la análisis. Esperamos que este documento sea útil para comprender el estado del conocimiento sobre este tema complejo y guiar las inversiones futuras y la colaboración para brindar soluciones urgentes a las partes interesadas y en particular a los pequeños productores en ALC que son los más afectados.

  • July 25, 2019 3:48 PM | Anonymous member (Administrator)

    By Bill Guyton, Executive Director of FCIA

    Since its inception in 2007, FCIA has grown to over 350 members. This year alone, 34 new companies and individuals have joined our association to support the fine chocolate movement in the United Sates and abroad. Our growing membership base enables us to leverage and negotiate various group rates for shipping, conferences, retail outlets and international tours.

    Shipping Discounts: FCIA members who attended the Elevate Chocolate Event in New York on June 22, 2019 may have noticed promotional materials from PerhiShip which, through negotiations, is offering significant discounts to FCIA members. PeriShip reports that since the end of June, several companies have already taken advantage of this benefit. Within the short time period, these discounts more than offset FCIA membership dues for associate and small businesses.

    Festival and Trade Show Discounts: FCIA has developed "Affiliate Organization Partnerships" with trade associations, research institutes and trade festival organizers. Through these agreements, affiliate partners offer discounts to FCIA members who attend or exhibit at their events. We reciprocate by offering space at our Elevate Chocolate Gallery Showcase.

    One of our most recent Affiliate Partnerships is with the Salon du Chocolate in New York on November 15-17, 2019. Earlier this year, the show organizers offered FCIA members a 20% discount on exhibit space and no corner charge. By mentioning "FCIA newsletter," FCIA members can still receive a 15% discount over the next few days. We are seeking similar arrangements with other conference organizers.

    Retail Store and Cocoa Tour Discounts: A third category of benefits involves retail store and cocoa tour discounts. FCIA member company KahKow is offering members a 10% discount at their store in Brooklyn though the end of this year. FCIA companies and partners operating in Latin America are also providing discounts to members for tours of cocoa producing regions in different countries.

    Seeking Your Suggestions: FCIA's membership committee is exploring other opportunities to provide value and benefits to our members. If you have suggestions of other ways FCIA can leverage our network of companies, please let us know.

    For additional information on discounts, contact Bill Guyton or Jennifer Wicks.


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Executive Director: Bill Guyton / 1.206.577.9983 / Email Bill

Event Manager: Nicole Price / 1.312.953.4541 / Email Nicole

For membership inquiries: Jennifer Wicks / 1.406.370.8606 / Email Jennifer

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