HCP SALUTES!!! by Robert Bowden The Heirloom Cacao Preservation Fund is a non-profit joint venture founded from a partnership between the USDA and Fine Chocolate Industry Association. Its on a mission to “identify and preserve fine flavor (“heirloom”) cacao varieties while conserving biological diversity and empowering farming communities”. Through this effort to date we have… Read More


From Axios by Steve LeVine, June 11, 2019 Wine experts get loads of respect, with their oenologists, viticulturists, masters of wine, not to mention white-gloved sommeliers. Ever since Starbucks elevated the cup of coffee, “Q graders,” the mandarins of the Arabica bean, have achieved similar gravitas. Craft beer has its cicerones. What’s happening: Now, a… Read More


Guittard Chocolate Company Expands its Flavor Labs in Ghana, Ivory Coast, and Indonesia to Protect High-Quality Cocoa Burlingame, CA (January 24, 2019) — Guittard Chocolate Company, as part of its Cultivate Better™ sustainability platform, has expanded its flavor quality work in Ghana, Ivory Coast, and Indonesia. The expansion is an initiative designed to protect and… Read More


Let’s go into 2019 on a positive note about the health of the industry from this March 2018 article. The U.S. chocolate market is expected exceed $20 billion by 2025, according to research by United Kingdom-based firm IndexBox. The research firm noted the market reached $17.6 billion in 2016, up $819 million — or 5 percent —… Read More


December 19, 2018 – In effort to preserve and propagate fine flavor cacao, some of which are rare, wild and ancient types, the Heirloom Cacao Preservation Fund (HCP) has built nurseries, set up experimental farm plots and trained local farmers in cultivation techniques at three Heirloom designee sites. The best tasting chocolate in the world… Read More


Is Some of the Best Artisan Chocolate Found In Utah? Nov 7, 2018, Michele Herrmann , Forbes Utah’s connection to chocolate is quite solid. From chocolate appreciation societies to artisan chocolate producers, the Beehive State can be said to have tasty ties to this confection. “For the most part in Utah, people get into chocolate production… Read More


The Science of Good Chocolate Meet the sensory scientist who is decoding the terroir of chocolate—and working to safeguard the cacao plant that gives us the sweet dark treat. By Simran Sethi, Smithsonian Magazine, October 30, 2018 While walking through a dense thatch of cacao trees in Gran Couva, Trinidad, food technologist Darin Sukha crushes… Read More


Oct 18, 2018 Forbes – Talking With Gary Guittard, Master Chocolatier, On Guittard Chocolate Company’s 150th Anniversary This is a great article on Guittards 150th Anniversary and their Eureka Works bar that benefits the HCP.  From the Forbes feature: To celebrate its 150th anniversary, Guittard developed an anniversary bar to pay homage to the West-Coast… Read More


From BBC, 26, September 2018 by Jovana Stanisljevic. Global chocolate value keeps rising to new highs and huge new markets are emerging, but producers are struggling. Should we be worried? No more chocolate by 2050? Several articles have pointed recently that we are heading to a major chocolate crisis. Global chocolate market value keeps reaching new… Read More