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What is Foie Gras?
 ‘Foie gras’ means ‘fatty liver’ and is produced by force-feeding ducks and geese twice or three times a day with large amounts of feed for a period of two to three weeks before they are slaughtered. Force-feeding increases the size of the liver by six to ten times and the fat content of the liver exceeds 50%!
The birds most commonly used for foie gras production are the Mule (or Mulard) duck (a cross between the Muscovy and domestic duck) and the Landes (or Landaise) goose.
The force-feeding procedure
 Foie gras production is inherently cruel and key to this is the force-feeding procedure, which is a totally unnatural way of eating for the birds.
To be force-fed, each bird sees a feeding tube inserted into its’ oesophagus and then boiled maize, mixed with fat is delivered by an auger (a screw which is operated by hand or an electric motor) or a pneumatic or hydraulic system. Mechanised systems may deliver the feed in just 2-3 seconds, allowing one person to force-feed up to 400 caged ducks in an hour!
Ducks are typically force-fed twice a day for 12 to 15 days and geese 3 times a day for 15 to 21 days. The amount of feed in each meal is considerably greater than what would be their normal intake and is increased over the force-feeding period. If force-feeding were stopped, the birds would greatly reduce their feed intake for several days.
Frightened by the procedure, birds’ will often shy away from the person who force-feeds them, indicating that the procedure is aversive. After force-feeding, the birds are usually left panting. Whilst less able to move freely, they still move away or try to move away from the person who force-fed them.
Health and welfare problems caused by force-feeding
 Force-feeding results in steatosis of the liver, a condition in which large fat globules accumulate in the liver cells to an extent not seen in any normal bird and which is considered pathological by most experts.
Health and welfare problems in force-fed birds include:
Fear and distress caused by catching, restraint and the force-feeding procedure;
Discomfort, pain and injuries, with the possibility of secondary infection, due to the repeated insertion of the feeding tube;
Liver structure and function is severely altered and compromised;
The enlarged liver may cause discomfort and malaise and forces the legs outwards so that the birds have difficulty standing and their natural gait and ability to walk are severely impaired;
Increased incidence of bone fractures and liver lesions;
Increased incidence of respiratory disorders;
- “Wet neck” – a condition where the neck feathers become curved and sticky;
Sadly many birds do not survive the force-feeding procedure. Mortality during this period can be over 4% in geese and over 3% in ducks, which is 10 to 20 times higher than in non-force-fed birds.
If the birds were not slaughtered when they are, it is generally accepted that they would die from the effects of force-feeding, in particular from failure of liver function.
Where do the birds live?
During the rearing period, birds are usually kept in barns. They may have access to the outdoors for part of the period, but generally do not have access to sufficient water for preening and swimming.
During the force-feeding period, the birds are confined in pens or group cages. Ducks are predominately factory farmed. For many ducks individual cages may be used which are so small that the birds cannot turn around, stand erect or stretch their wings. The slatted or wire mesh floors can cause foot injuries. Birds may be kept in near darkness during the force-feeding period, except when being fed.
Where does foie gras come from?
France is the largest producer of foie gras (83% of world production in 2002) and comes mostly from ducks (95%). France also produces around 25% of the world’s goose foie gras.
Hungary is also a major producer (9% of world production) and is the main producer of goose foie gras (60% of world production).
Bulgaria produces mainly duck foie gras (5% of world production), most of which (88%) is exported to France.
Over 400,000 birds are used annually for foie gras production in the United States.
The legal situation
 Force-feeding for foie gras production is specifically prohibited or prevented by general animal welfare legislation in several countries including Argentina, most provinces in Austria, Croatia, the Czech Republic, Denmark, Finland, Germany, Ireland, Israel, Italy, Luxembourg, the Netherlands, Norway, Poland, Sweden, Switzerland, Turkey and the UK. In the USA, the force-feeding of ducks and geese and the sale of products produced through force-feeding will be prohibited in the State of California from 2012.
In 1999, the Council of Europe recognised the welfare problems in the production of foie gras and the need to modify current practices. It recommended:
“Countries allowing foie gras production shall encourage research on its welfare aspects and on alternative methods which do not include gavage [force feeding].
“Until new scientific evidence on alternative methods and their welfare aspects is available, the production of foie gras shall be carried out only where it is current practice and then only in accordance with standards laid down in domestic law.”
and:
“Ducks shall not be kept in individual cages.”
Where is it sold?
Despite being illegal to produce foie gras in the UK, foie gras is imported into the UK where it can be bought in found in fine food retailers, some restaurants and occasionally supermarkets.
Further Information
To take action against foie gras please see our ACTION page
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International
Europe
Austria
Bulgaria
Germany
Hungary
Netherlands
Romania
South Africa
Switzerland
United Kingdom
