{"id":13077,"date":"2022-05-24T13:51:36","date_gmt":"2022-05-24T19:51:36","guid":{"rendered":"https:\/\/www.catie.ac.cr\/?p=13077"},"modified":"2022-05-24T13:53:04","modified_gmt":"2022-05-24T19:53:04","slug":"definiendo-el-chocolate","status":"publish","type":"post","link":"https:\/\/www.catie.ac.cr\/en\/2022\/05\/24\/definiendo-el-chocolate\/","title":{"rendered":"Defining Chocolate"},"content":{"rendered":"<ul class=\"wp-block-list\"><li><em><em><em>Crowd-sourced chocolate glossary live; all are invited to contribute<\/em><\/em><\/em>.<\/li><\/ul><p><strong>May 24, 2022.<\/strong> A crowd-sourced Chocolate Glossary <em>of terms <\/em>announced by the Fine Chocolate Industry Association addresses industry confusion by establishing a common language around all aspects of chocolate.<\/p><p>This is no small task. The fine chocolate ecosystem is global and encompasses many languages and cultures from around the world. It\u2019s time that\u2019s understood, embraced and defined.<\/p><p><strong>FCIA Member Survey Indicates Need<\/strong><\/p><p>FCIA conducted a member survey in 2022 that indicated a need for a Wikipedia-style, online glossary of industry terms considering both semantic, scientific and geographic differences in language used by the fine chocolate industry and consumers.<\/p><p>\u201cIn order to differentiate fine chocolate from the bulk market, it\u2019s important to discuss and define terms like traceability and sustainability,\u201d says Kate Cavallin, who chairs the FCIA Value Chain committee and is the Business Operations Manager for Cacao Latitudes. \u201cThe Chocolate Glossary will be an important evaluation tool for collaborating and growing the fine chocolate industry.\u201d<\/p><p><strong>Welcome To The Chocolate Glossary<\/strong><\/p><p>Based on the survey findings, FCIA has launched a <a href=\"https:\/\/www.finechocolateindustry.org\/fine_chocolate_glossary.php\">Glossary of Fine Chocolate Terms<\/a>, a.k.a. the Chocolate Glossary, a publicly accessible research tool.<\/p><p>This innovative, knowledge-sharing tool is helpful for people at all levels of chocolate knowledge and welcomes input from stakeholders throughout the value chain.<\/p><p>Definitions will be authored by invited experts (FCIA members and non-members), and are required to: 1) use language accessible to a non-expert; 2) include a reference list of credible sources; 3) include an example specific to cocoa\/chocolate if the term is not specific to the industry, i.e. \u201cfair trade\u201d.<\/p><p>It\u2019s open source, collaborative and everyone\u2019s invited to contribute. Entries will be subject to ongoing review and revision by FCIA members and external experts.<\/p><p><strong>Cocoa Ecosystem Webinar<\/strong><\/p><p>Want more info? Watch FCIA\u2019s most recent webinar, <a href=\"https:\/\/www.youtube.com\/watch?v=gQA_yimnk5Y\"><em>Cocoa Ecosystem Report: The Common Language of Fine Chocolate.<\/em><\/a><em>.<\/em><\/p><p>The webinar features an all-star fine chocolate industry panel: Albert Chau (co-founder of Fifth Dimension Chocolates), Alysha Kropf (partner at Ecole Chocolat Professional School of Chocolate Arts), Eduardo Somarriba (professor of agroforestry at CATIE, Costa Rica), Kojo Hayford (publisher\/editor of the Cocoa Post in Accra, Ghana, and founder of the Ghana Cocoa Awards), and Monica Rogan (co-founder and chocolate maker at Goodnow Farms Chocolate).<\/p><p>\u201cIf we don\u2019t come through as an industry, we\u2019re not going to be included in that conversation as cacao farmers, chocolate makers and chocolatiers,\u201d says Rogan. \u201cThere are so many stakeholders in the FCIA and in fine chocolate with so much passion and connection to the industry that our ability to work together to shape the conversation is a tremendous asset for professionals and the public.\u201d&nbsp;<\/p><p>For instance, chocolate makers craft chocolate from cacao beans; chocolatiers use it to create something beautiful, unique and delicious. Some define cacao as the tree and seeds pre-fermentation, at which point they become cocoa. Others disagree. In short, words matter, and a standard lexicon that fosters clear communication is a valuable tool needed for the overall chocolate-consuming market. This will leave the fine chocolate industry free to increase its market share.<\/p><p><strong>Partner In Chocolate<\/strong><\/p><p>The Glossary of Fine Chocolate Terms was made possible, in part, due to support from our sponsor, the <a href=\"https:\/\/www.makeminefine.com\/tsiro-alliance-in-madagascar\/\">TSIRO Alliance<\/a>, in collaboration with a group of international companies working in cacao and spices joining forces to help some of Madagascar\u2019s critical environmental and economic problems.<\/p><p><\/p><p><\/p><div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\"><div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\"><p><strong>More information\/written by:<\/strong><\/p>\n\n<p>Lara Fauver<\/p>\n\n<p>Executive Assistant<\/p>\n\n<p>FCIA<a href=\"mailto:l.fauver@finechocolateindustry.org\">l.fauver@finechocolateindustry.org<\/a><\/p><\/div>\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\"><p><\/p><\/div><\/div><p><\/p>","protected":false},"excerpt":{"rendered":"<p>La Asociaci\u00f3n de la Industria del Chocolate Fino lider\u00f3 la construcci\u00f3n colectiva de un glosario del chocolate. 24 de mayo de 2022. La Asociaci\u00f3n de la Industria del Chocolate Fino (FCIA por sus siglas en ingl\u00e9s) ha anunciado la creaci\u00f3n &hellip; <\/p>","protected":false},"author":3,"featured_media":13079,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"pmpro_default_level":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[31],"tags":[100,101],"class_list":["post-13077","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-chocolate","tag-glosario","pmpro-has-access"],"_links":{"self":[{"href":"https:\/\/www.catie.ac.cr\/en\/wp-json\/wp\/v2\/posts\/13077","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.catie.ac.cr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.catie.ac.cr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.catie.ac.cr\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.catie.ac.cr\/en\/wp-json\/wp\/v2\/comments?post=13077"}],"version-history":[{"count":1,"href":"https:\/\/www.catie.ac.cr\/en\/wp-json\/wp\/v2\/posts\/13077\/revisions"}],"predecessor-version":[{"id":13080,"href":"https:\/\/www.catie.ac.cr\/en\/wp-json\/wp\/v2\/posts\/13077\/revisions\/13080"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.catie.ac.cr\/en\/wp-json\/wp\/v2\/media\/13079"}],"wp:attachment":[{"href":"https:\/\/www.catie.ac.cr\/en\/wp-json\/wp\/v2\/media?parent=13077"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.catie.ac.cr\/en\/wp-json\/wp\/v2\/categories?post=13077"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.catie.ac.cr\/en\/wp-json\/wp\/v2\/tags?post=13077"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}