Post by Jeni Treehugger on Mar 22, 2007 6:53:21 GMT
Foie gras is one of the world's most expensive foods. It is also one of the most cruelly-produced. Every year, worldwide, more than 25 million ducks and geese are force-fed to produce it.
Foie Gras is made from the fatty livers of either geese or ducks which are enlarged as a result of forced-feeding. Foie gras is supplied either in its natural state or as a pâté and can sell for as much as £180 ($280) per kilo. A small jar of the 'best' pâté de foie gras serving four people can cost about £50. More than 90% of birds kept for foie gras production today are ducks because they are cheaper to keep and feed.
In order to deliver sufficient quantities of food quickly and efficiently, most ducks are kept permanently in individual cages so small that they are unable to stand up or stretch their wings properly. Only the bird's neck protrudes from the cage, allowing the feeder to grab its head and force its beak open.
On most farms a pneumatic pump is used to cram vast amounts of food into the bird. A tube attached to the pump is pushed down the bird's throat and the food injected in two or three seconds. A single operator can force-feed more than a thousand birds in less than an hour.
Studies have shown that this treatment can cause terrible injuries to the birds, including bruising and tearing of the neck. As the forced-feeding regime continues, the trauma becomes more and more severe. After one week, many may develop acute enteritis and diarrhoea. Their neck feathers may become curled and sticky. Their livers gradually expand in size making it difficult for the ducks or geese to move or even breathe properly. Observers at foie gras farms have reported that ducks pant constantly during the later stages of the forced-feeding cycle. Their increasing weight can cause blisters to their breasts as they rub against the cage floor. Birds also die from asphyxiation if the feeder accidentally pushes food into the windpipe.
In order to achieve the desired taste and texture, ducks and geese are force-fed two or three times a day with up to half a kilo of grain and fat. After two or three weeks, when the birds are ready for slaughter, their livers will have swollen to between six and ten times their natural size.
Apart from the obvious physical pain suffered by the birds, what other effects does their incarceration have on them?
Their confinement prevents ducks and geese from performing any of their normal behaviors. In their natural state they live in social groups and spend long periods of time in water. Much of their day is devoted to searching for food, bathing and preening. In cages, ducks cannot walk, turn around or clean their feathers.
As well as being fed far more than they would eat naturally, the diet of foie gras birds is deliberately deficient in basic nutrients. This is to ensure that the liver accumulates so much fat that it no longer functions properly. A reduced calcium intake is also thought to contribute to the fact that between 30% and 70% of birds examined at slaughterhouses suffered from multiple bone fractures. One researcher into the foie gras industry concluded that the 'skill' of force-feeding was judging the best moment to stop before the bird died from illness. Post mortems have shown birds suffering from cardiac arrest, renal failure and liver hemorrhaging. In short, the livers are in an advanced state of disease.
Each year, over 25 million ducks and geese worldwide are raised for the production of foie gras. Although some traditional producers are promoted as tourist attractions in France, 80% of all ducks are now kept in individual cages in factory farms which are closed to visitors. This change has resulted in falling costs and an increase in production levels of more than 100% over the past ten years.
In many countries, concern over the cruelty involved in the production of foie gras has led to a ban on the force-feeding of birds. Animal protection laws in Denmark, Germany, Norway, Poland and Austria specifically prohibit force-feeding. In Switzerland, the law against cruelty to animals is interpreted in such a way as to prevent foie gras production. In the United Kingdom, successive Ministers have stated that the practice would not be allowed in the UK. Despite such laws, many of these countries, including the UK, still import large amounts of foie gras from France. In fact, the UK is one of the world's largest -importing around 50 tonnes per year.
We can help lessen this atrocity by signing a petition asking the Prime Minister to place before Parliament a Bill to prohibit the sale of this reprehensible product in shops and restaurants.
Please, please, please if what you have just read repulses you click on the link below and sign the petition.
petitions.pm.gov.uk/banfoiegras/
Foie Gras is made from the fatty livers of either geese or ducks which are enlarged as a result of forced-feeding. Foie gras is supplied either in its natural state or as a pâté and can sell for as much as £180 ($280) per kilo. A small jar of the 'best' pâté de foie gras serving four people can cost about £50. More than 90% of birds kept for foie gras production today are ducks because they are cheaper to keep and feed.
In order to deliver sufficient quantities of food quickly and efficiently, most ducks are kept permanently in individual cages so small that they are unable to stand up or stretch their wings properly. Only the bird's neck protrudes from the cage, allowing the feeder to grab its head and force its beak open.
On most farms a pneumatic pump is used to cram vast amounts of food into the bird. A tube attached to the pump is pushed down the bird's throat and the food injected in two or three seconds. A single operator can force-feed more than a thousand birds in less than an hour.
Studies have shown that this treatment can cause terrible injuries to the birds, including bruising and tearing of the neck. As the forced-feeding regime continues, the trauma becomes more and more severe. After one week, many may develop acute enteritis and diarrhoea. Their neck feathers may become curled and sticky. Their livers gradually expand in size making it difficult for the ducks or geese to move or even breathe properly. Observers at foie gras farms have reported that ducks pant constantly during the later stages of the forced-feeding cycle. Their increasing weight can cause blisters to their breasts as they rub against the cage floor. Birds also die from asphyxiation if the feeder accidentally pushes food into the windpipe.
In order to achieve the desired taste and texture, ducks and geese are force-fed two or three times a day with up to half a kilo of grain and fat. After two or three weeks, when the birds are ready for slaughter, their livers will have swollen to between six and ten times their natural size.
Apart from the obvious physical pain suffered by the birds, what other effects does their incarceration have on them?
Their confinement prevents ducks and geese from performing any of their normal behaviors. In their natural state they live in social groups and spend long periods of time in water. Much of their day is devoted to searching for food, bathing and preening. In cages, ducks cannot walk, turn around or clean their feathers.
As well as being fed far more than they would eat naturally, the diet of foie gras birds is deliberately deficient in basic nutrients. This is to ensure that the liver accumulates so much fat that it no longer functions properly. A reduced calcium intake is also thought to contribute to the fact that between 30% and 70% of birds examined at slaughterhouses suffered from multiple bone fractures. One researcher into the foie gras industry concluded that the 'skill' of force-feeding was judging the best moment to stop before the bird died from illness. Post mortems have shown birds suffering from cardiac arrest, renal failure and liver hemorrhaging. In short, the livers are in an advanced state of disease.
Each year, over 25 million ducks and geese worldwide are raised for the production of foie gras. Although some traditional producers are promoted as tourist attractions in France, 80% of all ducks are now kept in individual cages in factory farms which are closed to visitors. This change has resulted in falling costs and an increase in production levels of more than 100% over the past ten years.
In many countries, concern over the cruelty involved in the production of foie gras has led to a ban on the force-feeding of birds. Animal protection laws in Denmark, Germany, Norway, Poland and Austria specifically prohibit force-feeding. In Switzerland, the law against cruelty to animals is interpreted in such a way as to prevent foie gras production. In the United Kingdom, successive Ministers have stated that the practice would not be allowed in the UK. Despite such laws, many of these countries, including the UK, still import large amounts of foie gras from France. In fact, the UK is one of the world's largest -importing around 50 tonnes per year.
We can help lessen this atrocity by signing a petition asking the Prime Minister to place before Parliament a Bill to prohibit the sale of this reprehensible product in shops and restaurants.
Please, please, please if what you have just read repulses you click on the link below and sign the petition.
petitions.pm.gov.uk/banfoiegras/
