Foie gras is produced by force-feeding ducks and geese to enlarge their livers. This practice has been banned in over 15 countries due to the severe welfare harms it causes.
Gavage causes acute distress at each feeding. The oesophagus and liver are stressed beyond their normal capacity, causing difficulty breathing, lesions, and locomotion problems from organ enlargement. Post-mortem examination of foie gras ducks and geese consistently reveals pathological liver changes, infection, and tissue damage. The force-feeding period is brief but intensive, causing suffering concentrated into the final weeks of life. France has refused to ban the practice, calling it cultural heritage, but welfare scientists are unanimous that it causes significant animal suffering.