Fine Chocolate Industry Association delivers chocolate glossary guide

Following collaborative research from around the world, the US-based Fine Chocolate Industry Association (FCIA) has delivered its Chocolate Glossary, as an industry guide to some of the sector’s key issues and terminology, reports Neill Barston.

The American artisan chocolate movement has continued to gather pace in recent years, as industry research has shown that consumers are increasingly willing to pay a premium for luxury, and sustainably sourced confectionery series.

As the FCIA, which has more than 350 members across 20 countries noted, its glossary has been developed as a solution to a common challenge for  anyone who works in cocoa or chocolate, or who is on a journey of learning about them: the face that we all may mean different things when using terms related to fine chocolate (see our previous video interview with former FCIA head Bill Guyton here).

Consequently, the organisation spoke to around 30 experts around the world in devising its latest guide that can help clear up any potential confusion between communities around the world over the precise definitions of terms such as agroforestry and value chains, through to cocoa itself – which is often referred to by many by its native name, cacao.

Furthermore, the FCIA noted that its glossary has been designed as a thought leadership tool that aids communication, and at launch, has around 250 terms, with 14 per cent having completed entries, which is continuing to progressively grow.

We may think we understand one another, but sometimes we just need a little help communicating. Now that the Glossary is live, we all have access to a thought-leadership tool that solves these communication challenges. Entries will continue to be authored by invited experts and will be subject to ongoing review and revision by FCIA members and external stakeholders. You can see the organisation’s glossary as it continues to evolve, here.