Foie gras production involves force-feeding ducks and geese to enlarge their livers. The practice is banned in many countries on welfare grounds. Understanding the evidence helps consumers and policymakers make informed decisions.
The welfare evidence against foie gras production is substantial. Ducks subjected to gavage show physiological markers of acute stress during and after each feeding. Oesophageal bruising and tearing are common. As the liver enlarges, birds develop laboured breathing and lose the ability to walk normally. Post-mortem examination of force-fed birds reveals liver pathology by definition — the product is a diseased organ. Some producers cite studies suggesting ducks tolerate the procedure, but independent welfare scientists largely regard these claims as inadequately controlled. The EU Scientific Committee on Animal Health concluded in 1998 that force-feeding as practised causes suffering. Most major animal welfare organisations classify foie gras as among the least acceptable animal products in terms of welfare cost per unit.