The beautiful chocolate you use positively impacts the world at a level most consumers are not aware of. The HCP’s Chocolate Saves the World Campaign is a unique initiative uniting the chocolate industry to educate consumers about truly sustainable chocolate, why it tastes so exquisite, and how fine chocolate can help save the world. ​

How it works:

Each month some of our favorite retailers pledge to support HCP in one of the following ways:

• Donating a percentage of monthly sales to the HCP
• Making a yearly donation to the HCP
• Making a general donation to the HCP

Making Chocolate that Makes a Difference

Please consider supporting the following retailers events and promotions supporting HCP.

Since the HCP's inception, Caputo's Market and Deli generously donates all of the proceeds
​from their annual Caputo's Chocolate Festival.

Maya is a consistent supporter of HCP, making annual donations since 2012.  Show her some love by checking out what she has available online or if you are local, stop by and say thank you for supporting Heirloom farmers!

Celebrating the 2024 winners of the
​ HCP Anniversary Auction! ​

In celebration of our tenth anniversary we auctioned off 600kg of a once-in-a-lifetime lot of beans from HCP #1, Alto Beni, Bolivia.  The following makers won the lots, take a look and see what they are creating with their winnings!

Loon Chocolate is donating a portion of profits of their Bolivia Heirloom Bar to the HCP.  

Chocolate Tree is the first to generously donate to the HCP via 1% For the Planet!

Clandestine donates 10% of proceeds to the HCP from their Biodiversity Collection.

​How to Participate:

Explore the donation options below.

DONATE

If you would like more information and educational materials for your consumers, please reach out to us at [email protected]. 

Why Donate?

Be a Leader in Sustainable Chocolate: Showcase your commitment to ethical sourcing and environmental responsibility. Consumer education starts with you. Be a part of the shift in our value chain.

Build a Conscious Consumers Base: People trust ethical brands and they want full transparency on what they're consuming—knowing exactly what's happening from the bean to the bar. Education is a fundamental element to creating change.

Is Chocolate Going Extinct?

Not yet, but it’s vanishing quickly due to global pressures of climate change, deforestation, disease, and economic turmoil, all of which threaten the supply of high quality, flavorful cacao. Let's look at what's happening around the world:

Cacao in Brazil: Home of the Amazon rain forest, this country is internationally known for the diversity of its cacao species. In early 2000, a scientific expedition discovered rare, blue-colored cacao pods. When returning the next season, scientists found that the trees had been felled for extending cattle grazing pastures. While the rate of deforestation in Brazil has slowed recently, hundreds of square miles continue to disappear and with it, cacao diversity.

Cacao in Peru: Peru’s Ministry of Agriculture calculates that a quarter to a third of its cacao landscape is overrun with foreign cacao species, mostly including the problematic CCN-51 clone. This varietal boasts a higher productivity output and lower disease resistance rate, but is criticized for its bland flavor and its negative implications on local ecosystems. Unfortunately, CCN-51 plantings continue to dominate the landscape.

Cacao in Ecuador: The popular and commercially valuable Arriba Nacional cacao dominated the countryside until a blight struck in the early 1900s. By the year 2000, only scattered pockets of this ancient, flavorful strain remain. Recognizing the national importance of this species, the Instituto Nacional Autonomo de Investigaciones Agropecuarias now prohibits blending other genotypes with the indigenous cacao.

Cacao in West Africa: This area is the world’s #1 cacao producer, accounting for upwards of two-thirds of total global output. Built upon a strong foundation of an indigenous varietal, Amelonado, whose genetics is largely responsible for that core chocolate flavor made famous by candy brands, this strain is being replaced by clone species. These species are valued for their yield and disease resistance, not flavor.

Cacao in Indonesia: The much sought-after “Java A cacao” varietal is being replaced by modern varietals prized for their higher yields rather than flavor profile. Estimates run that the indigenous varietals constitute as little as 1% of the country's total crop.
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These are some of the many reasons why preserving and protecting heirloom cacao is so important. We can’t let fine flavor chocolate become extinct! To that end, in  the process of heirloom designation, HCP supports both cacao bio-diversity and fine chocolate sustainability.