Publicly Available Thought-Leadership Tool Includes Crowd-Sourced Definitions of Fine Chocolate Terms
The Fine Chocolate Industry Association today launched its official Fine Chocolate Glossary, a publicly available thought-leadership tool designed to address industry confusion by establishing a common language around all aspects of chocolate.
At launch, the Glossary includes more than 250 terms—about 14 percent have completed entries. The Glossary team expects to bring entry completion rate to 25 percent by end of April. Entries will continue to be authored by invited experts and will be subject to ongoing review and revision by FCIA members and external stakeholders.
“As a researcher, author, and educator in cocoa and chocolate, I use fine chocolate terminology all the time to communicate effectively. The Glossary solves a real challenge in that communication, by giving us all a shared reference for what those terms mean, according to experts,” said Dr. Kristy Leissle, glossary architect and author of the book Cocoa.
A group of more than 30 chocolate industry professionals, including researchers and scholars, spent 12 months preparing Glossary entries for its debut. Their diverse and extensive professional experience – which collectively spans North America, Central and South America, the Caribbean, Europe, and Africa–is reflected in the Glossary entries.
The Fine Chocolate Glossary was created in partnership with TSIRO and MOCCA.
For more information or to visit the Glossary, click here.
For questions about the Glossary, contact Ephi Maglaris, FCIA’s executive director, at [email protected].
ABOUT FCIA: The Fine Chocolate Industry Association (FCIA) is an international industry association supporting professionals throughout the fine chocolate supply chain. Through educational events, advocacy, strategic partnerships, and an online marketplace, FCIA provides a collective voice on quality and innovation, and promotes the art of fine chocolate.
Learn more about FCIA on finechocolateindustry.org and their online marketplace at makeminefine.com.
About TSIRO Alliance: USAID, Catholic Relief Services, and a group of international companies working in cacao and spices joined forces to help address some of Madagascar’s critical environmental and economic problems with the creation of the TSIRO Alliance. TSIRO stands for Thriving & Sustainable Investments for land Restoration & Economic Opportunity and means “flavor” in Malagasy.
For more information, click here.
About MOCCA: MOCCA and its partners facilitate a series of benefits for coffee and cacao producers including: the opportunity to integrate higher value commercial models, technical assistance, access to higher quality planting material, access to research results, and the opportunity to participate in catalytic financing models.
MOCCA is primarily funded by the U.S. Department of Agriculture through their Food for Progress Program, which seeks to expand agricultural productivity and trade. Additional MOCCA co-funders include: The J.M. Smucker Company, JDE, Peets, Keurig-Dr. Pepper, Nespresso, Olam, and the Kellogg’s Company.
For more information about MOCCA, visit mocca.org.