Elevating the art and business of fine flavor cacao and chocolate.

It starts with membership.

Brent Davis, FCIA Member since 2011We joined FCIA to stand among professionals who share our vision for fine chocolate: using the purest ingredients and safest manufacturing processes to craft chocolate that is simple, yet complex. We believe that the promotion of standard practices and a common focus on issues related to our industry when communicating with the media, legislators and most importantly, chocolate consumers, enables us to achieve our goals. The learning experiences, shared knowledge and networking opportunities allows us to make fine chocolate even more accessible to smaller markets.

Paul Edward, FCIA Member since 2007Being a part of FCIA has been a great experience; members are always so friendly and welcoming to anyone that joins. It’s also a great way to promote all things chocolate, and learn about new products and techniques.

Karen Urbanek, FCIA Member since 2011I’m a chocolatier and working artist in the Bay Area.    I see FCIA membership as essential to my path in chocolate.   I have high aspirations, I want to keep abreast of information and events pertaining to the fine chocolate industry, and I want to know my peers.  Membership makes it possible for me to network, attend events, connect with suppliers and find my footing.

2265 Georgia Pine Court Las Vegas, NV 89134 • 206.577.9983info@finechocolateindustry.org • www.finechocolateindustry.org

March 2016

Membership provides:

Emerging Professional - $95 For a student or individual pursuing a career in the fine chocolate industry. Limited to two years.Professional - $195For an individual whose primary business activity is in or supports the fine chocolate industry.Small Business - $295 For small, independent fine chocolate businesses whose products or services are marketed on a local or regional scale. Two bundled members.Corporate Membership - $595 For mid-sized chocolate businesses or corporations that provide services or products that support or promote fine chocolate industry. Four bundled members.Sponsor Member - $1,500 For members who plan to participate in one or both of FCIA’s annual events and want to enjoy a full year of promotional benefits. Four bundled members. Visit the Sponsor Page on the FCIA website to see current sponsor members and Sponsor Member benefits.

Matt & Yelena CaputoA PRIORI Specialty Foods Importing and Distribution& Tony Caputo’s Market and Deli

A membership level just right for you! Visit the Member page at www.finechocolateindustry.org to join.

• Discounted attendance and exhibit options at FCIA’s two annual meetings• Educational and industry updates• Posted career and internship opportunities• Buyer’s Guide with supplier discounts• Participation in and results from the annual FCIA Fine Chocolate Industry Business Survey• Listing in and access to the FCIA Member Directory• Networking with colleagues and leaders in the fine chocolate industry

Listen to what they’re saying aboutFCIA membership . . .

Lauren Adler, FCIA Member since 2008I joined the FCIA as a way to network with fellow chocophiles and develop business contacts. I’ve been impressed with how the FCIA has grown to represent the entire chocolate community while maintaining a strong voice for the preservation of fine flavor cacao and small-batch producers.

Greg D'Alesandre, Dandelion Chocolate, Joy Thaler, Cocoa Compassion, Sameena Shah, Cocoa Compassion, Peter Moustakerski, Voila Chocolat - photo by Jared Thaler

• Cacao growers• Bean procurers• Craft chocolate makers• Mid to large chocolate makers• Chocolate manufacturers• Chocolatiers• Pastry chefs

• Retail operators• Wholesalers• Suppliers• Equipment providers• Food writers• Educators• Students

If you support or promote the fine chocolateindustry, you are eligible to become an FCIA Member.

Why membership? Why now? About FCIAFCIA Aims toward the Future

Heirloom Cacao Preservation Fund (HCP)

The Fine Chocolate Industry Association was founded by an international group of chocolate professionals who came together in 2007 to support of the art of fine chocolate making.Our VisionElevating the art and business of fine flavor cacao and chocolate.Our MissionAs the professional non-profit organization representing the fine chocolate industry, our mission is to promote quality, innovation and best practices in the fine chocolate industry from tree to bar and bonbon.

FCIA will achieve this by: • Identifying industry standards for fine flavor cacao growing, bar and confection production and the use of quality ingredients. • Communicating with consumers, the media and legislators regarding issues in growing, production and consumption of fine chocolate. • Educating chocolate professionals on fine chocolate best practices, ingredients and techniques. • Celebrating our small but valuable segment of the chocolate industry and supporting its dedicated and talented individuals.LeadershipThe development of the FCIA is conducted under the leadership of a Board of Directors and the Executive Director. All Board and committee positions are on a volunteer basis.  If you are interested in taking on a leadership role, please contact the FCIA Executive Director.

Board Members in action at FCIA’s Elevate Chocolate Event.

Bryan Graham, Fruition Chocolate and Carla Martin, Ph.D., Fine Cacao and Chocolate Institute and Harvard University

FCIA member Ed Seguine leads the Summer 2015 event audience through a discussion of the HCP effort to save fine flavor cacao.

The industry landscape has evolved since the Fine Chocolate Industry Association (FCIA) was created in 2007. The rise of craft chocolate, an influx of new chocolate makers and chocolatiers into the industry, improved equipment and processes, new regulations, the public’s growing interest in knowing where their food comes from and a demand that continues to increase, all combine to present both challenges and opportunities.

FCIA provides the vehicle for navigating this new landscape. Membership provides the fuel. And what is our direction? • Develop strategic partnerships within the industry. • Collaborate to develop standards, educate consumers and support members of the fine chocolate industry. • Create more opportunities for members to interact, share and learn. • Research and share critical information that impacts your business.How do we move forward?

It starts with membership!

Brian Cisneros, NW Chocolate Festival and event guest

FCIA goals are more relevant than ever and provide a roadmap for the industry as we aim toward the future.

Industry StandardsEveryone is talking about how to identify and articulate volunteer industry standards. FCIA is bringing these voices to one table to focus the conversation and create consensus.

TransparencyWhat does transparency imply for the fine chocolate industry? It simply means we keep our labels, processes and marketing messages accurate and don’t make claims we cannot support.

Code of EthicsFCIA asks our members to adhere to a code of ethics that advocate quality in all aspects of chocolate production. Please visit the FCIA website to see the Code of Ethics.

FCIA is proud to partner with the USDA/ARS to identify and preserve fine flavor cacao varieties for the conservation of biological diversity and the empowerment of farming communities. Please visit hcpcacao.org for more information about HCP efforts, the full line-up of designated Heirloom Cacao and how you can support this initiative.