The production of foie gras is so cruel and horrifying that it has been banned in 16 countries. To produce “foie gras” (the French term means “fatty liver”), workers shove pipes down the throats of male ducks twice each day, pumping up to 1 kilogram of grain and fat into their stomachs, or geese three times a day, up to 2 kilograms daily, in a process known as “gavage.” Rupturing of the stomach and other internal organs as well as a plethora of other ailments are common among birds during the production of foie gras.
This force-feeding causes the birds’ livers to become diseased and swell up to 10 times their normal size. The diseased liver is foie gras, and restaurants include it on their menus as a “delicacy.”
Many birds have difficulty standing because their engorged livers distend their abdomens, and they may tear out their own feathers and attack each other out of stress.
What You Can Do
Compassionate people around the world are speaking out against this cruelly produced food, and both supermarkets and restaurants are refusing to offer it. We can speak out, too! If you see a restaurant or store in your area serving or selling foie gras, take a stand and tell it to get rid of the cruel dish. For tips on writing letters to businesses, check out PETA U.S.’ letter-writing guide.