Foie gras is produced by force-feeding ducks and geese to enlarge their livers. The practice is banned in many countries due to the extreme suffering it causes, but continues in others with significant production volumes.
Foie gras production is widely regarded by animal welfare scientists as one of the most extreme examples of institutionalized animal suffering in food production. The force-feeding process is inherently invasive and causes physical injury to the throat and esophagus. The resulting pathological enlargement of the liver impairs breathing and movement. Ducks in production systems commonly exhibit behavioral indicators of chronic distress. The bans adopted by dozens of countries and jurisdictions reflect a broad scientific and ethical consensus that this level of suffering cannot be justified by the culinary value of the product. Consumer choices and advocacy for import bans in non-producing countries can extend the reach of existing prohibitions.