The winners of the 2019 International Cocoa Award have been announced!  The Heirloom Cacao Preservation (HCP) Fund and the Cocoa of Excellence Programme are partners in celebrating fine flavor cacao throughout the world, and highlighting its importance for the preservation of our future chocolate supply. HCP would like give a special congratulations to Ed Seguine,… Read More


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… Read More


SALT LAKE CITY, UT – 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… Read More


The Pure Nacional tree once at the heart of South America’s chocolate industry was believed to have been lost forever – until it was recently rediscovered by accident. [HCP note – this article features HCP Board Member, Dan Pearson] By Lavinia Wanjau, 17 September 2019, BBC Travel Travelling to the Marañón Canyon in northern Peru… Read More


We are always looking for opportunities to educate our audience on the cacao growing regions. So we thought this would be a great article to share even though it doesn’t directly relate to our Hawaii Heirloom Designee. There are a number of cacao initiatives on the go in Hawaii including: our HCP Nursery Project at… Read More


June 27th, 2019, COSA Committee on Sustainability Assessment New apps are not only bringing vital information to small farmers, they are increasingly driving their participation in a rich digital eco-system. Organizations like Lutheran World Relief (one of our partners) are working to make new technology available to farmers that would deliver science-based advice when they… 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