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Most foie gras producers do not consider their methods cruel, insisting that it is a natural process exploiting the animals' natural features. Producers argue that wild ducks and geese naturally ingest large amounts of whole food and gain weight before migration.
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.
Foie gras (French for 'fat liver'); (French: [fwa ɡʁɑ] ⓘ, English: / ˌ f w ɑː ˈ ɡ r ɑː / ⓘ) is a specialty food product made of the liver of a duck or goose. According to French law, [1] foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding). Foie gras is a popular and well-known delicacy in French ...
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.
APRL's Stop Foie Gras campaign has released groundbreaking video footage of extreme cruelty from all three foie gras farms in the U.S. and several in France. [5] APRL was instrumental in passing legislation in California and Chicago against this cruelty.
The law was passed because of animal cruelty concerns over the treatment of geese and ducks whose fattened livers become foie gras. The traditional way of making foie gras or fattened liver is ...
The California foie gras law or Senate Bill 1520 (S.B. 1520) [1] is a California State statute that prohibits the "force feed[ing of] a bird for the purpose of enlarging the bird's liver beyond normal size" (California Health and Safety Code § 25981) as well as the sale of products that are a result of this process (§ 25982). [2]
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.