Foie Gras: an act of barbarism

There is hardly any other animal in agriculture that the general public knows as little as about geese. The clever and watchful birds can easily live to be 20 years old.

They spend hours swimming and can travel thousands of kilometers as migratory birds.

Every year 32,000 tons of goose meat is consumed in Germany, 95% of it in the period from October to Christmas.
Only 4000 tons are produced in Germany.

28,000 tons come from abroad, mostly from Poland, Hungary, and Bulgaria.

There the geese are fattened cheaply in intensive industrial farming, under cruel circumstances without any animal welfare conditions in just 12 weeks, and they are also often – despite an EU-wide ban – cross-subsidized by the down industry through painful live-plucking.

There is hardly a delicacy that is more controversial than foie gras. It can be found on the menus of many gourmet restaurants for the “well-off upper-class citizen”.

It doesn’t take a lot of imagination to describe the horror of foie gras farming and the ethical assessment of this production method is accordingly: At the age of eight to ten weeks, the animals are given a 50-centimeter long tube in their necks two to four times a day Stomach pushed through which about a kilo of corn or cereal porridge is pumped.

The animals are kept in tight cages to prevent them from squirming or escaping.

After two to three weeks of systematic plugging, the torture of the geese is over and they are slaughtered. When it is ready for slaughter, the liver is abnormally swollen up to ten times its normal size. The fat content is then 40 to 50 percent of the mass.

This high percentage of fat in the liver makes foie gras a delicacy.

To date, France is by far the largest producer of foie gras and, together with Hungary and Bulgaria, produces more than 24,000 tons of foie gras every year.

Not surprisingly, France is also the main consumer, foie gras has become “part of the cultural and gastronomic heritage”, and every butcher and delicatessen who thinks he is something special has goose or duck liver on offer.

In truth, it is about industrial export production, a lot of suffering, a lot of money, and 100,000 jobs: 40 million ducks are fattened in France every year, making around 19,000 tons of foie gras. France accounts for around 70 percent of global production.

Actually, the production of foie gras should not be an issue in the “civilized” EU.

The EU Directive 98 / 58CE (in particular Annex 24 to Article 4) has banned the production of foie gras since 1999. According to this, the type of feeding of animals must not cause “unnecessary suffering or harm” §.
However, the import of foie gras is still permitted within all EU countries.

To further protect itself, France even declared foie gras a “national and gastronomic heritage” in 2005.

In California and India, the import of such products is prohibited.

In Germany, according to all the rules of hypocrisy, the production of foie gras is prohibited, but importation is permitted.

The only way for an import ban in the EU seems to be via Brussels and Strasbourg. The latter city is known to be in France.

So that everyone understands how far it is until a Europe-wide production ban, we only need to look at the Christmas menu from MEPs from 2014.

The multi-course menu also included the popular foie gras on the menu.

You don’t have to be a vegan to refuse animal products from torture factories, like Foie Gras.
It is enough if you are a civilized person.

Let the barbarians take care of their national and gastronomic heritage.
Don’t become a barbarian either and leave the goose off your Christmas menu.

The tradition of the Christmas goose or foie gras is the tradition of the primitive millions and far removed from education and morality.

My best regards to all, Venus

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