Geese are farmed for meat, down feathers and foie gras, with each production system presenting distinct welfare challenges — from live plucking of feathers to the force-feeding involved in foie gras production.
Live plucking of geese causes acute pain as feathers with blood supply are forcibly removed from the skin. Wounds become infected and the procedure is repeated multiple times over the bird life. Foie gras production causes hepatic lipidosis — pathological liver enlargement — alongside the acute distress of forced feeding with a metal or plastic tube. Geese show avoidance behaviour toward the feeder, demonstrating that the experience is aversive. Intensive housing that prevents swimming and grazing frustrates the strong behavioural drives of a waterfowl species. The welfare costs of these practices are severe and have driven bans in many countries.