2026-07-15T13:03:58-04:00 2025-09-30 320344584 RUANE & COMPANY LLP 105 CENTRAL STREET SUITE 1200 STONEHAM MA 02180 990EZ 2024-10-01 474926106 INSTITUTE FOR CACAO AND CHOCOLATE RESEARCH INC INST 6177211695 3 JUDD LANE WILLIAMSBURG MA 01096 CARLA MARTIN PRESIDENT 6177211695 2026-06-15 true true THOMAS M RUANE CPA P00005237 7816430090 2026-07-15 2024 2025-03-06 01:10:19Z X X X HTTPS://CHOCOLATEINSTITUTE.ORG X X 141944 X 141943 1 141944 38246 13100 165 803 73788 126102 15842 -79475 -63633 X 8680 23007 15223 15994 23903 39001 103378 102634 -79475 -63633 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. 125232 125232 CARLA MARTIN PRESIDENT 40.00 0 KATHRYN SAMPECK SECRETARY 8.00 0 MICHAEL ODIJIE VICE PRESIDE 8.00 0 ADAM MCGEE TREASURER 8.00 0 AMANDA BERLAN DIRECTOR 8.00 0 MEGAN ELIAS DIRECTOR 8.00 0 false false false false false false true 94380 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 10765 10765 78305 47732 137274 104558 141943 509812 78305 47732 137274 115323 141943 520577 520577 1 1 1 1 78305 47732 137274 115323 141944 520578 1.00000 1.00000 0.00000 0.00000 X CARLA MARTIN PRESIDENT TO FUND OPERATIONS X 117376 94380 false true false 94380 FORM 990-EZ, PART I, LINE 16 EXPENSES SALES & MARKETING 182 CONFERENCE 2,378 INSURANCE 870 MISCELLANEOUS 1 FILING FEE 19 DUES & SUBSCRIPTIONS 25 PAYMENT FEES 41 ANNUAL REPORT 93 LOGO DESIGN 160 RESEARCH SERVICES 232 PAYROLL SERVICE FEES 340 WEBSITE EXPENESES 655 MEALS 787 GIFTS 685 PARKING 849 OFFICE SUPPLIES 1,632 BANK FEES 1,649 TRANSPORTATION 1,884 SOFTWARE EXPENSES 5,790 SUPPLIES 13,707 CONTRACT LABOR 19,894 TRAVEL 21,915 TOTAL 73,788 FORM 990-EZ, PART II, LINE 24 2,465 2,465 LESS ACCUMULATED AMORTIZATION 1,477 1,642 COLLECTION 14,235 15,171 TOTAL 15,223 15,994 FORM 990-EZ, PART II, LINE 26 CREDIT CARD LIABILITY 2,998 8,254 LOANS FROM OFFICERS 100,380 94,380 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.