Revealed facts about Unethical food process: Foie Gras

The Price of Process in Making Foie Gras

Nowadays, when we talk about some luxurious food, foie gras has a higher tendency to appear on people’s mind compared to any other food. But little did they know that this product has been causing numerous animals to suffer from painful food processes, especially geese and ducks. Let’s have a look at a brief history of foie gras!

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We might think that ‘Foie Gras’ originally comes from France since the word derived from French. Ever since the Egyptian period, goose and duck liver had been used for culinary purposes. Egyptians found a way to produce the fatty liver through a forced-feeding process and this tradition later began to be widespread all over the world.

During the process, those geese and ducks were forced to eat a large amount of food. So that their livers could become fattened. This process is called ‘gavage’. That means to force food through an animal’s stomach by using a metal tube.

The tradition has now become a part of several countries methods to produce foie gras. People, despite knowing the expensive price, still want to taste how luxurious the cuisine is. It’s undeniable that the texture and the taste of it is delicious and unique. Yet almost all of the food processes are considered inhumane and unethical.

It’s not strange that there are so many campaigns that go against the method such as ‘the world day against Foie Gras’. Knowing some information about the foie gras process, we can raise more awareness of the fact that the process isn’t painless.

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