HEIRLOOM CACAO PRESERVATION FUND
  • About Us
    • About HCP
    • How HCP Works
    • What is Heirloom Cacao?
    • Leadership
    • Meet Our Partners
    • FAQs
  • Our Heirloom Farmers
    • Our Heirloom Farmers >
      • AFRICA >
        • Tujikomboe Farmers Group, Tanzania
        • Akesson's Bejofo Estate, Madagascar
      • CENTRAL AMERICA >
        • BFREE, Belize
        • Maya Mountain Cacao, Belize
        • Quantum Cacao, Costa Rica
        • Kampura Farms, Guatemala
        • Finca Flores de Miriam, GUATEMALA
        • Finca Nahuatancillo, GUATEMALA
        • Nicalizo, Nicaragua
        • Chuno, Nicaragua
      • NORTH AMERICA >
        • Hawaii Agriculture Research Center
      • SOUTH AMERICA >
        • Alto Beni, Bolivia
        • Tranquilidad Estate, Bolivia
        • Hacienda Limon, Ecuador
        • ASOANE, Ecuador
        • Piedra de Plata, Ecuador
        • APOVINCES, Ecuador
      • SOUTHEAST ASIA >
        • Pham Thanh Cong, VIETNAM
        • VO Thanh Phuoc, VIETNAM
        • Puentespina Farms, PHILIPPINES
        • Helen de Vista, PHILIPPINES
    • Buy Heirloom Beans
    • Apply to the HCP
  • HCP in Action
    • Excellence on the Ground >
      • MEXICO
      • GUATEMALA
      • PERU
      • COLOMBIA
      • MADAGASCAR
    • Action Blog
    • EVENTS
    • Annual Reports
  • Get Involved
    • Donate
    • Ed Seguine Bursary Sponsorship
    • Chocolate Saves the World
    • Buy Heirloom Chocolate
    • Use of the HCP Mark
  • Resources
    • HCP Protocols
    • HCP Technical Nursery Guide
    • HCP Technical Training Videos
    • The Review
    • The Foundations of Flavor in Madagascar
    • Geological and Early Human Influences On Cacao Flavor
  • Contact
    • Subscribe
    • Press
  • About Us
    • About HCP
    • How HCP Works
    • What is Heirloom Cacao?
    • Leadership
    • Meet Our Partners
    • FAQs
  • Our Heirloom Farmers
    • Our Heirloom Farmers >
      • AFRICA >
        • Tujikomboe Farmers Group, Tanzania
        • Akesson's Bejofo Estate, Madagascar
      • CENTRAL AMERICA >
        • BFREE, Belize
        • Maya Mountain Cacao, Belize
        • Quantum Cacao, Costa Rica
        • Kampura Farms, Guatemala
        • Finca Flores de Miriam, GUATEMALA
        • Finca Nahuatancillo, GUATEMALA
        • Nicalizo, Nicaragua
        • Chuno, Nicaragua
      • NORTH AMERICA >
        • Hawaii Agriculture Research Center
      • SOUTH AMERICA >
        • Alto Beni, Bolivia
        • Tranquilidad Estate, Bolivia
        • Hacienda Limon, Ecuador
        • ASOANE, Ecuador
        • Piedra de Plata, Ecuador
        • APOVINCES, Ecuador
      • SOUTHEAST ASIA >
        • Pham Thanh Cong, VIETNAM
        • VO Thanh Phuoc, VIETNAM
        • Puentespina Farms, PHILIPPINES
        • Helen de Vista, PHILIPPINES
    • Buy Heirloom Beans
    • Apply to the HCP
  • HCP in Action
    • Excellence on the Ground >
      • MEXICO
      • GUATEMALA
      • PERU
      • COLOMBIA
      • MADAGASCAR
    • Action Blog
    • EVENTS
    • Annual Reports
  • Get Involved
    • Donate
    • Ed Seguine Bursary Sponsorship
    • Chocolate Saves the World
    • Buy Heirloom Chocolate
    • Use of the HCP Mark
  • Resources
    • HCP Protocols
    • HCP Technical Nursery Guide
    • HCP Technical Training Videos
    • The Review
    • The Foundations of Flavor in Madagascar
    • Geological and Early Human Influences On Cacao Flavor
  • Contact
    • Subscribe
    • Press

HCP in Action

Five Questions With Gary Guittard

10/18/2019

 
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 on some of these classic genetic types. Many famous brands rose to prominence using some of these cocoas but because competitive price pressure started the process of incremental degradation and their original personality was lost.

2. Looking back over the past 12 years, how has the fine chocolate industry evolved? Were there any surprises? How have consumers tastes and preferences changed?
I think the evolution of the fine chocolate industry, which today is centered on the bean to bar movement, has grown tremendously over that last 12 years, maybe to the point of saturation. It was surprising that the growth was so rapid. I’m not sure that consumer preferences have changed, I think they, like Guittard, are always looking for something new. I do think their knowledge of chocolate flavor and its diversity has grown. I think in reaction to that there are many flavored bars with inclusions on the market today. I’m surprised it hasn’t evolved more into fine candy like bon bons, box chocolate or candy bars.
​
More…

Comments are closed.

    Archives

    January 2025
    December 2024
    October 2024
    July 2024
    December 2023
    October 2023
    September 2023
    August 2023
    July 2023
    June 2023
    April 2023
    March 2023
    September 2021
    February 2021
    December 2020
    July 2020
    June 2020
    November 2019
    October 2019
    September 2019
    July 2019
    June 2019
    April 2019
    January 2019
    December 2018
    November 2018
    June 2018
    April 2018
    February 2018
    January 2018
    December 2017
    August 2017
    July 2017
    February 2017
    March 2016
    December 2015

    Categories

    All
    Discovery Expeditions

Picture
 About Us  |  Our Heirloom Farmers  |   ​DONATE   |  Apply to the HCP   |  Contact Us   |  Buy Heirloom Chocolate  |   HCP in Action​  | Press
​Branding and Logo Design: Sharon Klein Graphic Design | www.skgd.net
© COPYRIGHT 2024 ALL RIGHTS RESERVED.