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Gavage feeding Anti-foie gras protestors at the Hôtel Meurice, Paris. The production of foie gras (the liver of a duck or a goose that has been specially fattened) involves the controversial force-feeding of birds with more food than they would eat in the wild, and more than they would voluntarily eat domestically.
Foie gras is made by force-feeding ducks and geese to enlarge their livers to 10 times their size — a practice that some consider cruel.
However, in the case of force-feeding birds to produce foie gras, anesthesia and sedation aren’t as common. Instead, Parshley said they struggle, with around 50% or more birds dying before harvest.
Foie gras is regarded as a gourmet luxury dish. [100] In France, it is mainly consumed on special occasions, such as Christmas or New Year's Eve réveillon dinners, though the recent increased availability of foie gras has made it a less exceptional dish. [101] In some areas of France, foie gras is eaten year-round.
Here a Mulard duck is being force fed corn in order to fatten its liver for foie gras production. Force-feeding is also known as gavage, from the verbal noun form of the French verb gaver meaning "to gorge". This term specifically refers to force-feeding of ducks or geese in order to fatten their livers in the production of foie gras.
In California, for example, the force-feeding of birds, which is how foie gras is made, is entirely illegal. Chicago, on the other hand, has entirely banned the sale of foie gras products.
Two former bons amis grew up in the same expensive suburb and cut their teeth together in the Paris nightclub scene. Then they launched competing restaurant empires, and the gloves came off. Now ...
France: 50 million male chicks are culled annually in the egg industry (February 2020 estimate) [35] and about 16 million female ducklings and goslings are culled annually in the foie gras industry. [36] Maceration is the primary method in both industries. [7] [35] Germany: up to 50 million male chicks are culled annually (October 2019 estimate ...