2024-08-12T12:47:48-04:00 2023-09-30 320344584 RUANE & COMPANY LLP 105 CENTRAL STREET SUITE 1200 STONEHAM MA 02180 990EZ 2022-10-01 474926106 FINE CACAO AND CHOCOLATE INSTITUTE FINE 6177211695 3 JUDD LANE WILLIAMSBURG MA 01096 CARLA MARTIN PRESIDENT 6177211695 2024-08-06 true true THOMAS M RUANE CPA P00005237 7816430090 2024-08-07 2022 2024-08-08 14:25:15Z X X HTTPS://CHOCOLATEINSTITUTE.ORG X X 137274 X 137274 137274 1650 164 98238 100052 37222 -95860 -58638 X 5920 41867 1316 1152 7236 43019 103096 101657 -95860 -58638 X WE DEVELOP EDUCATIONAL PROGRAMMING FOR CONSUMERS, CHOCOLATE PROFESSIONALS, SPECIALTY RETAILERS AND FOODSERVICE PROFESSIONALS. WE CONDUCT RESEARCH AND DISSEMINATE INFORMATION ON FINE CACAO AND CHOCOLATE ORIGIN, PROCESSING, PRODUCTION, QUALITY AND ETHICS. WE BUILD COMMUNITY BY CREATING OPPORTUNITIES FORKNOWLEDGE SHARING AND MUTUAL UNDERSTANDING THROUGHOUT THE CACAO-CHOCOLATE SUPPLY CHAIN. FCCI PROVIDES RIGOROUS TRAINING IN CACAO SAMPLING AND CALIBRATION FOR PROFESSIONALS WHO SEEK TO CONSISTENTLY AND ACCURATELY EVALUATE CACAO QUALITY WORLDWIDE. OUR GOAL IN THIS TRAINING IS TO CREATE A COMMON LANGUAGE AND COMMUNICATION TOOL FOR CACAO QUALITY, GIVING ALL SUPPLY CHAIN STAKEHOLDERS A MORE ACCESSIBLE, OBJECTIVE WAY OF PROVIDING FEEDBACK TO ONE ANOTHER. OUR CURRICULUM WAS DESIGNED FOLLOWING SIGNIFICANT RESEARCH WITH CACAO PRODUCERS, CHOCOLATE PROFESSIONALS AND SCHOLARLY EXPERTS. THE COURSE IS SUITABLE FOR CACAO PRODUCERS, QUALITY MANAGERS, TECHNICAL ADVISORS, IMPORTERS, EXPORTERS, CHOCOLATE MAKERS, MANUFACTURERS, CHOCOLATIERS AND RETAIL PROFESSIONALS. THE COURSE TEACHES PARTICIPANTS HOW TO EVALUATE CACAO AND CHOCOLATE USING A VARIETY OF TRADITIONAL TECHNIQUES, WHILE FOCUSING ON FCCI'S INNOVATIVE CACAO SAMPLING PROTOCOL. THE FCCI PROTOCOL IS UNIQUE DUE TO ITS SIMPLICITY, REPEATABILITY AND ACCESSIBILITY, OPENING PARTICIPATION IN QUALITY CONVERSATIONS TO ALL SUPPLY CHAIN STAKEHOLDERS IN AN UNPRECEDENTED MANNER. IT THEREFORE SERVES AS A CRITICAL COMPLEMENT TO TRADITIONAL CHOCOLATE LIQUOR AND FINISHED CHOCOLATE SAMPLING PROTOCOLS USED IN MANY CHOCOLATE COMPANIES. FCCI IS COLLECTING DATA FEEDBACK FROM PARTICIPANTS THROUGHOUT THE CACAO-CHOCOLATE SUPPLY CHAIN TO FURTHER REFINE ITS CACAO EVALUATION SYSTEM. NUMBER OF PERSONS BENEFITED THE CACAO GRADER INTENSIVE CLASS HAS BEEN TAUGHT DIRECTLY TO 75 STUDENTS TO DATE. ADDITIONALLY, FCCI TEAM MEMBERS AND COLLABORATORS HAVE LED SHORTER FORM WORKSHOPS ON THE CACAO SAMPLING PROTOCOL IN AT LEAST 23 COUNTRIES: AUSTRALIA, BELIZE, BOLIVIA, BRAZIL, CANADA, COLOMBIA, COSTA RICA, DOMINICAN REPUBLIC, ECUADOR, ESTONIA, FRANCE, GRENADA, GUATEMALA, HONDURAS, JAPAN, MEXICO, NICARAGUA, PERU, SOLOMON ISLANDS, UNITED KINGDOM, UNITED STATES (INCLUDING HAWAII), VANUATU AND VENEZUELA. AS A RESULT, THE FCCI CACAO SAMPLING PROTOCOL IS NOW BEING USED BY COOPERATIVES, ESTATES, PRIVATE FERMENTARIES, EXPORTERS, IMPORTERS, CHOCOLATE MAKERS AND OTHER PROFESSIONALS IN EACH OF THESE COUNTRIES. 96553 96553 CARLA MARTIN PRESIDENT 40.00 35006 KATHRYN SAMPECK TREASURER 8.00 0 CHRISTINA XU CLERK 8.00 0 PETER GUILIANO DIRECTOR 8.00 0 false false false false false false true 100380 false false MA THE CORPORATION 3 JUDD LANE WILLIAMSBURG MA 01096 6177211695 false false false false false false false false false false false NONE NONE true X 120249 122471 78305 47732 137274 506031 120249 122471 78305 47732 137274 506031 506031 120249 122471 78305 47732 137274 506031 1.00000 1.00000 0.00000 0.00000 X CARLA MARTIN PRESIDENT TO FUND X 117376 100380 false true false 100380 FORM 990-EZ, PART I, LINE 16 EXPENSES SALES & MARKETING 153 TRAVEL 4,807 MEALS 791 CONFERENCE 523 INTEREST 28 INSURANCE 3,086 PAYMENT FEES 534 CONTRACT LABOR 42,047 DUES & SUBSCRIPTIONS 1,179 BANK FEES 263 SOFTWARE EXPENSES 2,808 LICENSES AND PERMITS 47 RESEARCH SERVICES 41,972 TOTAL 98,238 FORM 990-EZ, PART II, LINE 24 2,465 2,465 LESS ACCUMULATED AMORTIZATION 1,149 1,313 TOTAL 1,316 1,152 FORM 990-EZ, PART II, LINE 26 CREDIT CARD LIABILITY 2,716 1,277 LOANS FROM OFFICERS 100,380 100,380 FORM 990-EZ, PART III WE DEVELOP EDUCATIONAL PROGRAMMING FOR CONSUMERS, CHOCOLATE PROFESSIONALS, SPECIALTY RETAILERS AND FOODSERVICE PROFESSIONALS. WE CONDUCT RESEARCH AND DISSEMINATE INFORMATION ON FINE CACAO AND CHOCOLATE ORIGIN, PROCESSING, PRODUCTION, QUALITY AND ETHICS. WE BUILD COMMUNITY BY CREATING OPPORTUNITIES FORKNOWLEDGE SHARING AND MUTUAL UNDERSTANDING THROUGHOUT THE CACAO-CHOCOLATE SUPPLY CHAIN. FORM 990-EZ, PART III, LINE 28 FCCI PROVIDES RIGOROUS TRAINING IN CACAO SAMPLING AND CALIBRATION FOR PROFESSIONALS WHO SEEK TO CONSISTENTLY AND ACCURATELY EVALUATE CACAO QUALITY WORLDWIDE. OUR GOAL IN THIS TRAINING IS TO CREATE A COMMON LANGUAGE AND COMMUNICATION TOOL FOR CACAO QUALITY, GIVING ALL SUPPLY CHAIN STAKEHOLDERS A MORE ACCESSIBLE, OBJECTIVE WAY OF PROVIDING FEEDBACK TO ONE ANOTHER. OUR CURRICULUM WAS DESIGNED FOLLOWING SIGNIFICANT RESEARCH WITH CACAO PRODUCERS, CHOCOLATE PROFESSIONALS AND SCHOLARLY EXPERTS. THE COURSE IS SUITABLE FOR CACAO PRODUCERS, QUALITY MANAGERS, TECHNICAL ADVISORS, IMPORTERS, EXPORTERS, CHOCOLATE MAKERS, MANUFACTURERS, CHOCOLATIERS AND RETAIL PROFESSIONALS. THE COURSE TEACHES PARTICIPANTS HOW TO EVALUATE CACAO AND CHOCOLATE USING A VARIETY OF TRADITIONAL TECHNIQUES, WHILE FOCUSING ON FCCI'S INNOVATIVE CACAO SAMPLING PROTOCOL. THE FCCI PROTOCOL IS UNIQUE DUE TO ITS SIMPLICITY, REPEATABILITY AND ACCESSIBILITY, OPENING PARTICIPATION IN QUALITY CONVERSATIONS TO ALL SUPPLY CHAIN STAKEHOLDERS IN AN UNPRECEDENTED MANNER. IT THEREFORE SERVES AS A CRITICAL COMPLEMENT TO TRADITIONAL CHOCOLATE LIQUOR AND FINISHED CHOCOLATE SAMPLING PROTOCOLS USED IN MANY CHOCOLATE COMPANIES. FCCI IS COLLECTING DATA FEEDBACK FROM PARTICIPANTS THROUGHOUT THE CACAO-CHOCOLATE SUPPLY CHAIN TO FURTHER REFINE ITS CACAO EVALUATION SYSTEM. NUMBER OF PERSONS BENEFITED THE CACAO GRADER INTENSIVE CLASS HAS BEEN TAUGHT DIRECTLY TO 75 STUDENTS TO DATE. ADDITIONALLY, FCCI TEAM MEMBERS AND COLLABORATORS HAVE LED SHORTER FORM WORKSHOPS ON THE CACAO SAMPLING PROTOCOL IN AT LEAST 23 COUNTRIES: AUSTRALIA, BELIZE, BOLIVIA, BRAZIL, CANADA, COLOMBIA, COSTA RICA, DOMINICAN REPUBLIC, ECUADOR, ESTONIA, FRANCE, GRENADA, GUATEMALA, HONDURAS, JAPAN, MEXICO, NICARAGUA, PERU, SOLOMON ISLANDS, UNITED KINGDOM, UNITED STATES (INCLUDING HAWAII), VANUATU AND VENEZUELA. AS A RESULT, THE FCCI CACAO SAMPLING PROTOCOL IS NOW BEING USED BY COOPERATIVES, ESTATES, PRIVATE FERMENTARIES, EXPORTERS, IMPORTERS, CHOCOLATE MAKERS AND OTHER PROFESSIONALS IN EACH OF THESE COUNTRIES.