Fine Cacao and Chocolate Institute

“Expenses sales & marketing 1,024 travel 41,772 conference 3,435 interest 230 insurance 3,551 payment fees 490 contract labor 21,500 dues & subscriptions 833 annual report 31 bank fees 680 software expenses 2,914 meals 1,095 parking 1,203 payroll service fees 196 miscellaneous 49 research services 17,415 supplies 2,839 total 99,257”

“2,465 2,465 less accumulated amortization 1,313 1,477 collection 0 14,235 total 1,152 15,223”

“Credit card liability 1,277 2,998 loans from officers 100,380 100,380”

“We develop educational programming for consumers, chocolate professionals, specialty retailers and foodservice professionals. We conduct research and disseminate information on fine cacao and chocolate origin, processing, production, quality and ethics. We build community by creating opportunities forknowledge sharing and mutual understanding throughout the cacao-chocolate supply chain.”

“Fcci provides rigorous training in cacao sampling and calibration for professionals who seek to consistently and accurately evaluate cacao quality worldwide. Our goal in this training is to create a common language and communication tool for cacao quality, giving all supply chain stakeholders a more accessible, objective way of providing feedback to one another. Our curriculum was designed following significant research with cacao producers, chocolate professionals and scholarly experts. The course is suitable for cacao producers, quality managers, technical advisors, importers, exporters, chocolate makers, manufacturers, chocolatiers and retail professionals. The course teaches participants how to evaluate cacao and chocolate using a variety of traditional techniques, while focusing on fcci's innovative cacao sampling protocol. The fcci protocol is unique due to its simplicity, repeatability and accessibility, opening participation in quality conversations to all supply chain stakeholders in an unprecedented manner. It therefore serves as a critical complement to traditional chocolate liquor and finished chocolate sampling protocols used in many chocolate companies. Fcci is collecting data feedback from participants throughout the cacao-chocolate supply chain to further refine its cacao evaluation system. Number of persons benefited the cacao grader intensive class has been taught directly to 75 students to date. Additionally, fcci team members and collaborators have led shorter form workshops on the cacao sampling protocol in at least 23 countries: australia, belize, bolivia, brazil, canada, colombia, costa rica, dominican republic, ecuador, estonia, france, grenada, guatemala, honduras, japan, mexico, nicaragua, peru, solomon islands, united kingdom, united states (including hawaii), vanuatu and venezuela. As a result, the fcci cacao sampling protocol is now being used by cooperatives, estates, private fermentaries, exporters, importers, chocolate makers and other professionals in each of these countries.”