A controversial Christmas delicacy
As Christmas draws near, gavage, the force-feeding of geese for the production of foie gras, is in full swing in France. Foie gras, considered a culinary delicacy, is made from the liver of a specially fattened duck or goose. Goose liver foie gras, supposedly the best, traditionally graces French tables at Christmas.
Gavage, which involves regular force-feeding of maize to the birds, is hotly contested by animal rights groups, who maintain that it is a cruel and inhumane treatment of animals. Since 1997, the number of European countries producing foie gras has halved, as countries have introduced laws against gavage. France, however, continues to shrug in the face of the Stop Gavage campaign, and is today by far the largest producer – and consumer – of foie gras worldwide.
