The production of foie gras through force-feeding of ducks and geese represents one of the most controversial and welfare-compromising practices in food production.
Foie gras production is among the most clearly welfare-compromising practices in food production. The forced engorgement process causes liver dysfunction that would be classified as pathological disease outside the production context. Force-feeding causes esophageal injury, prevents normal comfort behaviors, and creates a level of organ dysfunction that impairs the birds ability to walk and breathe. The welfare case for banning foie gras production is among the strongest in agricultural animal welfare and the cultural heritage argument does not negate genuine suffering.