Foie gras controversy
Status of legal issue concerning ethical food consumption and animal welfare
Foie gras controversy
The production of foie gras (the liver of a duck or a goose that has been specially fattened) involves the force-feeding of birds with more food than they would eat in the wild, and more than they would voluntarily eat domestically. In modern gavage-based foie gras production, force feeding takes place 10.5–15 days or more before slaughter, depending on species (duck or goose) and production methods. The feed, usually corn boiled with fat (to facilitate ingestion), deposits large amounts of fat in the liver, thereby producing the fatty consistency sought by some gastronomes.
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