That suffering, to which Ruud refers, has everything to do with the production of the French delicacy. In the Netherlands this is even prohibited, importing and then selling is allowed. To produce high-quality foie gras, geese or ducks are force-fed. This is done via a tube, sometimes up to thirty centimeters long, that is pushed into the birds’ beaks. The liver thus becomes much larger and fatter than normal.
Foie gras remains food for discussion: ‘We have doubts, but not because of activists’
