Most of us are vaguely aware of foie gras as a luxury food but what exactly is foie gras?
Foie-gras (French for “fat liver”) is “the liver of a duck or a goose that has been specially fattened by gavage” (as defined by French law). Gavage is the process of force-feeding birds more food than they would eat in the wild, and much more than they would voluntarily eat. Feed is usually corn boiled with fat, which deposits large amounts of fat in the liver. This process essentially causes a disease of the liver (hepatic steatosis), which would invariably be fatal if the birds were not slaughtered.
These birds robbed of their natural environment and most forced to live in cages little larger than themselves. They are unable to follow any of their natural instincts or even stretch their wings. They are unable to avoid the torture of a feeding regime that makes them terminally ill. These birds will suffer the fear and pain of a 20-30cm metal tube being forced down their throat so that large quantities of feed can be pumped into them. This can happen three times a day.
One million birds just in France die during the feeding process alone.
Upto 38 million female ducklings are thrown alive into electric mincers at days old. They don’t put on weight as quickly as the males so are not cost effective to use.
We believe this horrific suffering should end.