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

Meet our Partners

“Flavorless, high-yielding trees are not the only option in the fight against the global degradation of cacao. Numerous specialty chocolate manufacturers and chocolatiers whose livelihood depends on fine-flavored cocoa have come together to work with local farmers on every continent to preserve heirloom cacao. That’s what the HCP supports.”
​–
Gary Guittard, President of the Guittard Chocolate Company
​The HCP’s success is not possible without the relentless commitment of many extraordinary people and agencies.  We want to recognize the work of the scientists, farmers, chocolate makers, industry experts, businesses, and chocolate enthusiasts who make this initiative possible.

HCP Tasting Panel

The HCP's rigorous evaluation process begins with anonymous cacao bean samples, uniformly transformed into chocolate at the historic Guittard Chocolate Company.

​A highly skilled international tasting panel, composed of ten experts with over 15 years of experience each, conducts a blind flavor analysis. These connoisseurs, collectively possessing over 250 years of expertise, meticulously assess each sample for exceptional flavor profiles.

The objective of our tasting panel is to identify cacao with specific genetics or combined genetics and terroir that has complex and distinctive positive flavors that do not normally exist in cacao found in the world.

Current HCP Tasting Panel Members

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Rest in Peace to a Cacao Legend

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EDWARD SEGUINE
​Seguine Cacao, Cocoa, and Chocolate Advisors (US), Tasting Panel Lead

​Photo: Cacao of Excellence

Guittard Chocolate

The research and development lab at Guittard headquarters makes all of the chocolate for the HCP expert tasting panel to identify the finest flavor cacaos, with a goal of preserving and propagating them now and for future generations.
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USDA-ARS

The idea for the HCP emerged in 2010 when Fine Chocolate Industry Association (FCIA) representatives met with the USDA-ARS, which thought its lab could help the FCIA identify fine flavor cacao using the samples in the existing worldwide database. Shared concern led to instant action: in December 2011, the FCIA established a specific cooperative agreement with the USDA-ARS. Today, the USDA-ARS plays a key role in profiling the genetic flavor components of the bean samples we receive.  Using gas chromatography they measure and record the beans’ flavor profiles. Click here to learn more about the USDA-ARS.
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HCP Founding Circle

Twenty-five chocolate companies and industry stakeholders, the vast majority of which were artisan and small independents, stepped up to provide funding in 2012 as Founding Circle members, allowing the HCP to officially launch in June 2012 and move forward.
Agostoni Chocolate
Chocodiem
Ecole Chocolat
Guittard Chocolate
Soma Chocolatemaker
Amano Chocolate
Chocolates El Rey
Flying Noir
Manufacturing Confectioner
SPAGnVOLA
Beth Tully
Dandelion Chocolate
Fran’s Chocolates
Marañón Chocolate
TCHO
Blommer Chocolate Company
​De Vries Chocolate
Glacier Confection
Mars, Inc.
The Art of Chocolate
Choclatique
​Dessert Professional
Gnosis Chocolate
Mary Jo Stojak
​the C-spot
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