Starting a Chocolate Business: Essential Steps and Tips

How to Start a Chocolate Business from Idea to Launch

Starting a chocolate business can be exciting, but it also comes with real responsibility. It’s tough when you are eager to get going and not sure where to start, especially if this is your first business.

This guide walks you through the startup phase only.

You will see what is involved, where to get reliable information, and how to decide whether a small, owner-operated chocolate business fits you, or whether you are planning something larger that needs investors and staff.

Is Owning a Chocolate Business Right for You?

Before thinking about recipes or equipment, take time to see if owning any business is right for you. It means trading a steady paycheck for uncertainty, long days, and full responsibility for what happens.

A helpful first step is to review some key points to consider before starting a business. That resource can help you decide if you are ready for this level of commitment and risk.

Check Your Motivation and Passion

It’s easy to say “I love chocolate, so I’ll open a chocolate shop.” It gets tough when equipment breaks, sales are slow, or rules feel confusing. In those moments, passion often makes the difference between giving up and looking for solutions.

Ask yourself whether you are moving toward something you care about, or just running away from a job you dislike. The article on how passion affects your business can help you think that through in a practical way.

Talk to Owners Outside Your Area

One powerful way to shorten your learning curve is to speak with people already running chocolate businesses in other regions. Focus on owners you will not compete against, such as shops in different cities or states.

You can use these conversations to learn what surprised them, what they would do differently, and what they wish they knew before opening. For help with this step, see this guide on how to get an inside look at the business you plan to start.

Understand What a Chocolate Business Involves

A chocolate business prepares and sells cocoa-based products such as bars, truffles, bark, and chocolate-covered items. You may sell directly to customers, to other businesses, or both.

From the start, remember that you are working with food. That means food safety rules, inspection requirements, and allergen control, not just creative recipes and attractive packaging.

Choose Your Business Model and Scale

Next, decide what type of chocolate business you want to start and how large it will be at the beginning. Your model affects your licensing, equipment, funding, and staff needs.

You might keep things small and run a home-based operation where allowed by cottage food rules, or you might aim for a full retail shop or production facility that needs more space, more staff, and possibly investors.

Home-based chocolate business under your state’s cottage food law (if chocolate products are permitted).
Small commercial kitchen with local retail sales at events and online.
Retail chocolate shop with an on-site kitchen and staff.
Production facility focused on wholesale and online shipping.

Decide If You Will Work Solo, With Partners, or With Investors

Think about who will be involved from day one. Some people start solo, do almost everything themselves, and add help later. Others start with partners or investors because they are planning a larger operation.

If you are planning a small neighborhood shop or a home-based operation, it may be realistic to start on your own or with family help.

If you are planning a large production facility, you will likely need investors, a team, and a structure that is more formal than a simple sole proprietorship.

Research Demand, Competition, and Profit Potential

Before you invest in equipment, check whether there is enough demand for what you plan to sell. You want to see if customers are willing to pay prices that will cover your expenses and pay you a fair income.

Look at other chocolate shops, bakeries, specialty stores, and online brands. The guide on understanding supply and demand can help you think through whether your area can support another chocolate business.

List nearby competitors and what they sell.
Identify gaps you can fill, such as vegan options, sugar-free products, or corporate gifts.
Estimate how many customers you realistically need each month to cover costs.

Build Your Skills or Plan to Bring in Help

You do not need to be perfect at everything. It is common to feel overwhelmed if you believe you must handle production, marketing, accounting, and legal tasks alone.

Focus on the skills you already have and the ones you can learn. For areas you do not enjoy or feel confident about, plan to hire employees, bring in contractors, or work with professional advisers as your budget allows.

Chocolate skills: tempering, molding, enrobing, preparing fillings, solving texture problems.
Food safety: personal hygiene, cross-contamination prevention, allergen control, temperature monitoring.
Business skills: basic bookkeeping, customer service, simple marketing, and online selling.

Estimate Startup Costs

Next, list everything you need to open your chocolate business, not just cooking tools. The size and style of your operation will determine how much you spend.

A practical approach is to create a detailed list of equipment, furniture, software, and other essentials, then research prices. The guide on estimating startup costs can help you work through this step.

One-time costs: equipment, initial inventory, renovation or build-out, licensing, first marketing materials.
Ongoing costs: rent, ingredients, utilities, packaging, wages, insurance, and taxes.
Reserve funds: money set aside for unexpected repairs and slow periods.

Equipment List for a Chocolate Business

The exact list depends on your model. A home-based cottage operation may need less equipment than a full retail shop, but both need food-safe tools and storage.

Use this list as a starting point, then adjust it based on your product range and your local health and safety rules.

Chocolate production and preparation
Chocolate tempering machine or tempering tools (melter, bowl, thermometer).
Chocolate melter or warming cabinet to hold chocolate at working temperature.
Molds for bars, tablets, and filled pieces.
Tools for dipping and coating, such as dipping forks and wire racks.
Mixers or immersion blenders for ganache and fillings.
Cooling racks and, if needed, a cooling cabinet or suitable refrigerator.
Stainless steel spatulas, scrapers, ladles, and piping bags.
Digital scales for weighing ingredients and finished products.

Food safety and storage
Stainless steel work tables and shelving.
Handwashing sink with hot and cold water, soap, and single-use towels.
Three-compartment sink or dishwashing equipment, where required.
Refrigerators and freezers suitable for ingredients and any perishable fillings.
Dry storage shelving and sealed containers for cocoa, sugar, nuts, and packaging.
Thermometers for refrigeration units and for checking water temperature.

Packaging and labeling
Food-grade packaging such as wrappers, pouches, and boxes.
Gift boxes and inserts for assortments and corporate gifts.
Heat sealer or wrapping equipment for finished products.
Label printer or printed labels that include required product information.
Date and lot coding tools such as stamps or label stickers.

Retail and front-of-house (for shops)
Ambient and refrigerated display cases suitable for chocolate.
Customer counter and shelving for retail display.
Point-of-sale system, receipt printer, and cash drawer.
Shopping bags and gift wrapping supplies.

Cleaning and safety
Approved sanitizing solutions for food-contact surfaces.
Cleaning buckets, brushes, and cloths kept separate from food storage.
Hair restraints, gloves, aprons, and closed-toe shoes for you and any staff.
Basic first aid supplies and fire extinguisher appropriate for a kitchen.

Office and records
Computer and printer for bookkeeping, inventory, and label design.
Lockable storage for business documents and inspection records.

Software and Systems to Consider

Simple systems at the beginning can save you many headaches later. The goal is not to buy every tool, but to pick a few that keep you organized.

Choose tools that match your size. Start light if you are solo, and upgrade as the business grows.

Accounting software to track income, expenses, and taxes.
Point-of-sale software for retail sales, inventory, and customer receipts.
E-commerce platform for online orders and product pages.
Label design software or templates for product labels.
Cloud storage for recipes, batch records, and compliance documents.

Write Your Business Plan

Even if you never show it to a bank, a business plan keeps you focused. It helps you see whether your idea is practical and what you need to do next.

You can keep it simple, but it should still cover your concept, customers, products, financial needs, and startup steps. For guidance, see this resource on how to write a business plan.

Choose a Business Name and Brand

Pick a name that fits your brand, is easy to spell, and does not conflict with other businesses. If you plan a larger operation, make sure the name will still feel right as you grow.

Check your state’s records, search online, and see whether the domain and social media handles are available. You can use the guide on selecting a business name to help with this step.

Decide on Your Business Structure

Many very small businesses start as sole proprietorships by default. As the business grows, many owners form a limited liability company for added protection and structure, especially if they take on staff or partners.

This is an area where a professional can help you choose the best option. You can get an overview by reading about how to register a business and then checking the specific rules for your state.

Handle Registrations, Licensing, and Food Requirements

Because you are selling food, you need to consider more than just general business registration. Rules vary by state and city, so you must confirm the details with official agencies where you will operate.

At a high level, your checklist may include:

Registering your entity with the Secretary of State or similar office, if you form an LLC or corporation.
Applying for an Employer Identification Number from the Internal Revenue Service.
Registering for state sales tax and, if you will hire staff, employer accounts.
Applying for food establishment or food processing licenses through your state or local health or agriculture department.
Checking whether your facility must register with the U.S. Food and Drug Administration as a food facility.
Confirming that your labels follow food labeling rules, including clear allergen declarations.
Obtaining a Certificate of Occupancy (CO) for your shop or kitchen, if required in your city.

Because these rules differ from place to place, always confirm details with your state’s official sites and your local municipality.

This is an area where working with a professional can save time and prevent serious mistakes.

Plan Your Location and Facility Layout

If you plan a retail shop or production facility, location matters. You want a place that is convenient for customers, fits your budget, and meets zoning and health department expectations.

A helpful resource on choosing a site is this guide on finding a business location. Once you have a space, you can start planning where to place equipment, storage, and displays.

Check zoning to confirm that a chocolate business is allowed at the address.
Review requirements for sinks, ventilation, electrical capacity, and flooring with your local health department.
Design a layout that keeps raw ingredients, production, cooling, packaging, and retail areas organized and easy to clean.

Set Up Your Corporate Identity and Website

Even a very small chocolate business benefits from a professional image. Your identity should be consistent across your signs, packaging, cards, and website.

You can start simple and add more pieces over time as your budget grows. For a deeper look, review these guides on corporate identity, business cards, and business signs.

Logo and basic color scheme.
Business cards for networking and local outreach.
Exterior sign for your shop, if you have a physical location and your city allows it.
Website that explains who you are, what you sell, and how to order; see this overview on building a business website.

Choose Suppliers and Build Relationships

Your ingredients and packaging affect your product quality and your margins. It pays to choose reliable suppliers and build good working relationships early.

Start with a short list of suppliers and test small orders. Over time, you can decide who will be your main partner for cocoa, chocolate, dairy, nuts, packaging, and printing.

Identify suppliers for chocolate, cocoa powder, sugar, dairy, and inclusions such as nuts or dried fruit.
Find packaging suppliers for boxes, wrappers, and labels.
Keep notes on prices, lead times, and service quality for each supplier.

Set Your Pricing

Pricing is more than choosing a number that “feels right.” You need prices that cover your costs, pay you a fair income, and make sense for your local market.

You can learn the basics of pricing from this guide on pricing products and services. Then adjust for your own costs, quality level, and target customers.

Calculate ingredient cost and packaging cost per piece or per bar.
Add labor, overhead, and a profit margin.
Compare your prices to similar products so you understand where you fit.

Plan for Insurance and Risk

Insurance helps protect you from events that could damage your business, such as injuries, damage to your equipment, or claims related to your products. It can feel like one more expense, but it is often critical.

Common policies include general liability, product liability, and coverage for your equipment and stock. You can learn more from this overview of business insurance, then speak with a qualified broker who understands food businesses.

Organize Funding and Banking

Once you know your startup costs and your expected cash needs, decide how you will pay for them. Some people use savings, some bring in partners or investors, and others seek loans.

If you need outside funding, you can start with this guide on getting a business loan. Whatever you choose, open a dedicated business bank account so you do not mix personal and business money.

Hiring, Skills, and Professional Advisers

You do not have to know everything about accounting, law, and construction. It is perfectly reasonable to bring in help where it matters most, especially when rules and safety are involved.

From the start, think about the positions you will handle yourself and those you might assign to employees or contractors later. For hiring plans, see this guide on how and when to hire, and consider building a small team of advisers using this resource on building a team of professional advisors.

Accountant or bookkeeper to set up your accounting system and help with tax filings.
Attorney to review leases, agreements, and entity formation documents.
Designer to assist with your logo, packaging, and corporate identity.

Plan Your Marketing and Grand Opening

Before you open, decide how people will hear about your chocolate business. Relying on word of mouth alone can be risky, especially in the early days.

If you have a physical shop, think about how you will attract people to your door. The article on getting customers through the door and the resource on grand opening ideas can help you shape a simple plan.

Prepare basic social media pages and your website with a clear description of your products.
Put up “coming soon” signs if your local rules allow them.
Plan a modest grand opening or soft opening with samples and simple promotions.

Avoid Common Startup Mistakes

Many chocolate business owners struggle not because their product is poor, but because they skipped important steps. It’s tough to fix problems after you have signed a lease or taken on loans.

To help avoid avoidable mistakes, review this guide on mistakes to avoid when starting a small business and compare your current plans with that list.

Pre-Launch Readiness and Final Checks

Before opening day, take time to test your systems and products. It is better to adjust now than after customers experience problems.

Walk through the entire process as if you were a customer and as if you were an inspector.

Confirm that required licenses, registrations, and inspections are complete.
Test your point-of-sale system, payment processing, and online ordering, if applicable.
Review labels for ingredients, allergens, and contact information.
Run small test batches to confirm quality, packaging, and storage conditions.
Prepare simple contracts or order forms if you will serve corporate clients or events.

Pre-Opening Checklist

As you reach the final stage, it helps to keep a simple startup checklist. This keeps you focused and reduces stress when everything feels urgent.

You can adapt this sample list to match your own chocolate business and location.

Decided that a chocolate business fits your goals and lifestyle.
Spoken with owners in other areas to understand the day-to-day reality.
Chosen your model, scale, and whether you will work solo, with partners, or with investors.
Completed demand and competition research and checked profit potential.
Listed and priced equipment, supplies, and startup costs.
Selected a business name and checked availability for domain and social media.
Chosen an initial business structure and reviewed registration steps.
Handled registrations, licenses, and food-related permits required in your area.
Designed your facility layout and confirmed it meets health and zoning rules.
Set up your corporate identity, website, and basic marketing materials.
Chosen suppliers, finalized your core product list, and tested recipes.
Set your pricing, banking, and basic accounting system.
Arranged insurance coverage appropriate for your size and risk.
Planned your opening promotions and marketing activities.

A Glimpse of a Typical Day Before Opening

To help you picture this business, imagine a typical day during your final pre-launch phase. This is not about long-term operations, but about what your days might look like as you prepare to open.

You might start by checking refrigeration temperatures, reviewing your ingredient inventory, and planning your batches for the day. Then you spend several hours tempering chocolate, molding products, packaging test batches, and reviewing labels and records.

Later in the day, you clean and sanitize equipment, take delivery of ingredients or packaging, and adjust your layout to make production smoother. You may also meet with an inspector, speak with a designer about your packaging, or talk with your bank about your merchant account. It is busy work, but each step moves you closer to opening with confidence.

101 Everyday Tips for Running Your Chocolate Business

These tips collect practical ideas you can use to plan, run, and strengthen your chocolate business.

Take the ones that suit your situation and ignore what does not apply right now.

You may want to save this page so you can return when you need a quick idea.

For steady progress, pick one tip, put it into action, and then come back when you are ready for the next step.

What to Do Before Starting

Clarify why you want to run a chocolate business and write down your personal goals, such as income targets, schedule flexibility, or creative expression.
Visit several chocolate shops in other neighborhoods or towns to observe what they do well and what you would do differently, without copying their exact approach.
Practice your core recipes at home until you can produce consistent results in small batches before you commit to commercial production.
Take a basic food safety course so you understand temperature control, personal hygiene, and cross-contamination before you open a licensed kitchen.
Make a simple budget for your first year that includes rent, ingredients, packaging, wages, utilities, insurance, and loan payments, not just equipment purchases.
Decide whether you will start from a home kitchen under cottage food rules, a shared kitchen, or your own commercial space, and check what each option allows in your state.
List the chocolate products you plan to sell and estimate realistic monthly volumes for each so you can size equipment, storage, and ingredient orders appropriately.
Talk with a local accountant about recordkeeping and tax basics so you know how to track income, sales tax, and payroll before you start trading.
Ask your city or county about zoning, permits, and inspection steps for a chocolate shop or production kitchen so you understand the sequence and timing.
Shadow or interview a chocolate business owner in another city to learn what a typical day looks like and what challenges you should expect.
Decide early whether you want to focus on retail sales, wholesale accounts, online orders, or a mix, because each channel has different requirements and costs.
Write a brief startup plan that covers your concept, target customers, pricing level, and estimated costs, then adjust it as you learn more instead of treating it as something fixed.

What Successful Chocolate Business Owners Do

Keep daily production and sales records so you can see which products actually sell and adjust your menu instead of relying on guesswork.
Standardize recipes with precise weights and steps so every batch of truffles or bars tastes the same, no matter who is working that day.
Schedule regular time each week to review financial reports, even if they are simple, so you catch problems early and avoid cash surprises.
Walk the shop floor or kitchen at the start of each day to check cleanliness, displays, and equipment conditions before customers arrive.
Invest in training for staff on chocolate handling, storage, and customer interaction so every person represents the business well.
Build relationships with suppliers by paying on time and communicating about your forecast so they are more willing to help when you are under pressure.
Test new flavors or product ideas in small runs and track feedback before adding them permanently to your menu.
Set clear personal boundaries around working hours and days off so you protect your energy and can make decisions with a clear head.
Review customer feedback regularly and turn it into action items, such as improving packaging, changing product descriptions, or adjusting store layout.

Running the Business (Operations, Staffing, SOPs)

Create simple step-by-step instructions for tasks like tempering chocolate, cleaning equipment, and opening or closing the shop so staff can follow the same routine.
Use production schedules that group similar products together so you reduce repeated melting, cooling, and cleanup during the day.
Label all ingredients with arrival date and use-by date so you can rotate stock and reduce waste.
Set up a daily cleaning checklist for surfaces, tools, floors, and displays, and sign it off so you can show inspectors what is being done.
Calibrate thermometers and scales on a regular schedule so your recipes and food safety checks stay accurate.
Organize your storage so high-allergen items like peanuts and tree nuts are clearly separated from products that should not contain them.
Hold short team meetings at the start of busy days to review goals, special orders, and any safety reminders.
Cross-train team members on basic production, packaging, and front-of-house tasks so you can cover absences without last-minute panic.
Keep backup equipment for small but critical items, such as thermometers, scrapers, or nozzles, so a breakage does not stop production.
Document how you handle complaints, refunds, and product questions so every team member responds consistently.
Build a simple system for tracking special orders with due dates, quantities, and customer contact details so nothing is missed.
Review your opening and closing procedures every few months and update them based on what is slowing you down or causing repeated problems.

What to Know About the Industry (Rules, Seasons, Supply, Risks)

Learn which holidays drive the most chocolate sales in your area, such as Valentine’s Day and winter celebrations, and plan your production calendar around them.
Understand that chocolate is sensitive to heat and humidity, and budget for climate control or seasonal shipping adjustments to protect product quality.
Study basic labeling rules for ingredients, nutrition panels, and allergen statements so your packaging stays compliant as regulations evolve.
Keep an eye on cocoa, sugar, and dairy price trends because they can change quickly and affect your margins.
Know which products are allowed under cottage food rules, if you use them, and which products require a full licensed facility.
Join at least one confectionery or specialty food association so you can access industry news, training, and trade show opportunities.
Be aware of recalls in the confectionery sector, especially those involving undeclared allergens, and use them as a prompt to check your own systems.
Learn how local and state inspectors work, including how often they visit food businesses and what they typically check in your type of operation.
Recognize that chocolate consumption can be influenced by economic conditions, so build a range of products at different price points to manage risk.

Marketing (Local, Digital, Offers, Community)

Define a clear brand story that explains why your chocolate is different and use the same message on your labels, website, and in-store signage.
Take well-lit photos of your products and update them regularly so your website and social media always reflect what you are actually selling.
Start a simple email list from day one and collect addresses with permission so you can announce holiday collections and seasonal specials.
Work with nearby businesses such as coffee shops or gift stores to place small displays or sample trays that lead customers back to you.
Offer small gift boxes or sampler sets so new customers can try several products at once without committing to large quantities.
Use clear, descriptive names that highlight flavors and textures so people understand what they are buying at a glance.
Share short behind-the-scenes stories about ingredient selection or recipe development to build a sense of connection with your audience.
Rotate a few limited-time flavors during slower periods to give people a reason to visit more often.
Encourage repeat visits with a simple loyalty card or digital rewards program that fits your size and budget.
Track which promotions actually produce sales, such as social media posts, email offers, or local events, and stop using channels that bring little response.
Join community events, local markets, or charity fundraisers where you can offer samples and introduce the brand to new people.
Make sure your business information, hours, and contact details are accurate on major online directories so customers can find you easily.

Dealing with Customers (Trust, Education, Retention)

Explain your ingredients and sourcing in plain language so customers with dietary needs or preferences can make informed choices.
Train staff to listen carefully to what a person likes or dislikes before suggesting products, instead of pushing the most expensive option.
Keep a simple reference for common allergens in each product so you can answer questions quickly and accurately.
Offer to let new visitors taste a small sample when practical so they feel confident about trying something new.
Follow up on large orders for events with a quick message of thanks and a request for honest feedback.
Remember and use regular customers’ names and preferences when you can, because small gestures build strong loyalty.
Make it easy for customers to contact you with questions through phone, email, or social media, and check these channels daily.
Be transparent about delays or stock shortages and offer realistic alternatives instead of overpromising.

Customer Service (Policies, Guarantees, Feedback)

Write clear refund and exchange policies for damaged or defective products and post them where staff can see them.
Set a standard response time for messages and reviews, even if it is just acknowledging the person while you gather more information.
Treat complaints as useful data by recording what went wrong, how it was resolved, and what change will stop it from happening again.
Empower staff within limits to offer small gestures, such as replacing an item or adding an extra piece, to turn a negative experience into a positive one.
Ask for reviews from satisfied customers and make it easy to leave them, but never pressure people who are unsure.
Monitor online reviews regularly and reply politely, showing that you take comments seriously and are willing to improve.
Keep a log of special requests or recurring questions so you can decide whether to adjust recipes, packaging, or information on your displays.
Review your policies once or twice a year to ensure they still fit your current size, product range, and risk level.

Sustainability (Waste, Sourcing, Long-Term)

Track how much chocolate and packaging you throw away each week so you can spot patterns and reduce waste.
Work with suppliers who can provide information on cocoa sourcing and labor practices if responsible sourcing is part of your brand promise.
Use packaging sizes that match real customer demand so products are less likely to sit unsold or be discarded.
Offer refills or bulk options for certain items, where allowed by health rules, to cut down on packaging use.
Donate safe, unsold products to local organizations when possible and permitted, instead of discarding everything at the end of the day.
Choose energy-efficient equipment and lighting when you replace items so you lower utility costs over time.
Track your own use of gloves, paper, and cleaning supplies and train staff on how to avoid needless waste without cutting corners on safety.
Share your sustainability efforts with customers in simple terms so they understand how their purchasing choices support your initiatives.

Staying Informed (Trends, Sources, Cadence)

Schedule a regular time each month to read industry newsletters from confectionery and specialty food associations.
Watch for trend reports on flavors, packaging ideas, and consumer preferences, and keep a short list of which ones might fit your brand.
Attend trade shows or local food events when you can to see new equipment, ingredients, and packaging solutions.
Join online groups for chocolate professionals where permitted, and look for discussions that focus on practical experience rather than promotion.
Build a small library of reliable references on food safety, labeling, and small business management and keep them where you can easily consult them.
Connect with local small business support organizations that offer training on topics like hiring, taxes, and funding options.
Review your notes from courses and events after you return and highlight two or three ideas you will actually test in your business.

Adapting to Change (Seasonality, Shocks, Competition, Tech)

Keep a simple calendar that shows your busiest and slowest weeks so you can adjust production and staffing as seasons change.
Develop backup product options for warm months, such as less temperature-sensitive items, to reduce losses from melted stock.
Set aside a small reserve fund so you can handle equipment failures, rent increases, or supply shortages without panicking.
Monitor new competitors and pay attention to how they position themselves, then refine your own message instead of reacting emotionally.
Test new sales channels in small steps, such as adding local delivery or partnering with a nearby retailer, before committing large resources.
Use basic technology tools, like inventory and point-of-sale reports, to guide decisions instead of relying purely on memory.
After any major disruption, such as a heat wave or supplier problem, hold a brief review to decide what process you will change for next time.
Regularly ask staff for suggestions on how to improve efficiency or customer experience, and try the best ideas on a trial basis.

What Not to Do

Do not skip food safety training or assume that common sense alone will keep products safe for people with allergies.
Do not ignore early signs of cash strain, such as falling behind on supplier payments, hoping that a busy season will fix everything.
Do not crowd your menu with so many products that you cannot maintain quality and consistency in each one.
Do not rely on social media alone and neglect basic business tasks like bookkeeping, inventory tracking, and training.
Do not reuse packaging that is not designed for food contact or that may not protect your products from contamination.
Do not copy another chocolatier’s brand identity or recipes; instead, use them as inspiration to find your own direction.
Do not allow staff to come to work when they are ill, even if you are short on help, because the risk to customers and your reputation is too high.
Do not wait for inspectors, landlords, or customers to point out problems you already know about; fix them promptly and document what you changed.

Sources: U.S. Small Business Administration, U.S. Food and Drug Administration, National Confectioners Association, Specialty Food Association, Occupational Safety and Health Administration, USA.gov, Internal Revenue Service, U.S. Environmental Protection Agency, Electronic Code of Federal Regulations, Farm-to-Consumer Legal Defense Fund, California Department of Public Health