BBC sparks another controversial debate: Foie Gras

Posted: May 16, 2012 in News, Welfare
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In recent weeks on BBC Two’s cookery program “Great British Menu’s” , 2 of the chefs chose Foie Gras as a main ingredient which caused a stream of over 400 complaints requesting that BBC should not promote this ingredient.

Foie Gras basically stands for “fatty liver” and is obtained by force feeding ducks and geese until their livers grow by 6-10 times the normal size. This procedure causes a large amount of stress on the animal and it will usually suffer for weeks up until its slaughter due to internal injuries.

The production of Foie Gras is thankfully banned in the UK however it is still perfectly legal to import and sell and is served up as a delicacy in many restaurants across the UK. In recent years there has been some progress seen as large stores such as Selfridges have taken it off their shelves and large events like the Brit Awards and Wimbledon refuse to sell it to their guests.France is by far the biggest producer however it is also popular in Hungary, Bulgaria, USA, Canada and China. In the USA the state of California has banned the production and sale of Foie Gras and fingers crossed other states will follow with similar actions.

In order to get an idea of the pain and suffering injured by the ducks an Geese raised for Foie Gras I have included a short video made by the APRL last year investigating the conditions behind the scenes at a Foie Gras scene. I warn you it gets pretty graphic:

At the end of the day everyone is entitled to their own opinion however it is always good to know what you are eating and the story behind it. I have included a few links with further information at the bottom of this page.


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