FCIA Weekly: September 3, 2021

Dear FCIA Members and Friends,

September marks the beginning of the fall season in North America. We were eagerly looking forward to participating in the NW Chocolate Festival in Seattle and Salon du Chocolat in New York later this year, but as you’ve probably heard, they have been postponed due to COVID safety concerns. Although discouraging, we look forward to resuming in-person conferences and festivals in 2022. FCIA will keep you updated as we learn more about these and other scheduled events.

Last month, I informed the FCIA board that I plan to retire as Executive Director in January 2022. However, I will continue in my new role as FCIA Senior Advisor for the Madagascar program and cocoa value chain committee. The three and a half years as FCIA Executive Director have surpassed all of my expectations. It has been an honor to serve our dynamic Board of Directors and work with an exceptionally talented staff. I will write more about this in our upcoming October newsletter. In the meantime, here is a description of the Executive Director position for those interested in applying by September 15, 2021.

As you may have seen on social media and Make Mine Fine, the TSIRO Program in Madagascar is making good progress. Beyond Good, Guittard Chocolate Company, and Åkessons’s Organic are participating in this initiative, which will benefit over 2,000 cocoa and spice farmers. If your company purchases cocoa or chocolate from Madagascar, please contact Bill Guyton to include you on TSIRO updates and be recognized in the Madagascar section of the Make Mine Fine website.

What you may have missed last week…

What you can look forward to in September… 

Don’t miss this Make Mine Fine Live Instagram on September 30 at noon (ET) to hear from these three leaders in our industry. 

FCIA Members and Partners Bulletin Board

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Part-time, Consulting, and Grant Opportunities: 


FCIA Communications

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Upcoming FCIA Affiliated Conferences

Here are more upcoming events from our members and partners:



In conclusion, please read some interesting news from the world of chocolate: