foie gras
The controversial production of foie gras (the liver of a duck or a goose that has been specially fattened) involves force-feeding birds more food than they would eat in the wild, and more than they would voluntarily eat domestically. [1]
Foie gras (translated literally from French as “fatty liver” and pronounced ‘fwah grah’) is produced by cruel and inhumane farming practices. [2]
The liver of a goose or duck that has been hypertrophied through a fattening process called gavage. [3]
Animal rights and welfare groups such as People for the Ethical Treatment of Animals (PETA), Farm Sanctuary and the Humane Society of the United States contend that foie gras production methods, and force feeding in particular, consist of cruel and inhumane treatment of animals. [1]
Farm Sanctuary Applauds NYC Councilman Avella’s Proposed Resolution that Supports Ending the Cruelty of Foie Gras Production in New York State. [2]
Foie gras is one of the most popular and well-known delicacies in French cuisine and its flavour is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. [4]
Its flavor is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. [5]
A farm worker grabs each duck and, one by one, thrusts a metal pipe down their throats so that a mixture of corn can be forced directly into their gullets. [2]
This fattening is typically achieved through gavage (force-feeding) corn, according to French law, though outside of France it is occasionally produced using natural feeding. [5]
In addition to the footage taken at Elevages Perigord released in July of this year, this new footage documents farm employees taking part in cruel or torturous acts on animals, in addition to the inherently cruel forced feeding that the animals endure daily. [2]
P?t? de foie gras was formerly known as “Strasbourg pie” in English due to that city being a major producer of this food product. [5]
The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding. [4]
The physiological basis of foie gras production is migratory birds ‘ capacity for weight gain, particularly in the liver, in preparation for migration. [5]
Today, France is by far the largest producer and consumer of foie gras, though it is produced and consumed worldwide, particularly in other European nations, the United States, and China. [4]
The report of the European Union ’s Scientific Committee on Animal Health and Animal Welfare on Welfare Aspects of the Production of Foie Gras in Ducks and Geese, adopted on December 16, 1998, is an 89-page review of studies from several producing countries. [1]
Sources:
[1] Foie gras controversy - Wikipedia, the free encyclopedia
[2] No Foie Gras
[3] foie gras: Information from Answers.com
[4] Foie gras
[5] Foie gras - Wikipedia, the free encyclopedia