The festive season might not be so joyful in France this year. The country was already facing a butter shortage and a decline in its wine production, now it’s foie gras that’s in danger.
The foie gras production has been affected by the battle against bird flu that led to thousands of birds being killed in the last two years. It has dropped from more than 40 per cent since 2015.
It’s still possible to buy foie gras in France (and in Australia), but the consumers might have to fork out more. Already a luxury product, the cost of a jar is expecting to rise by 10 to 25 per cent in the days leading to Christmas.
Despite the possible price hike, a poll from the CSA Institute reveals that more than 90 per cent of French people would still buy foie gras.
"French people are total fans of foie gras,"says the Foie Gras Producers Association. "They are showing their unfailing support to the producers,”
If you want foie gras for Christmas, better buy it as soon as possible. But if you’re not ready to pay the price or want a more ethical option, you might want to think about an alternative like a nice chicken liver pâté or pork rillettes.
Could foie gras soon become ethical?
Foie gras is the liver of a goose or a duck that has been fattened. It tastes rich and buttery, and can be eaten by itself or in different ways like a mousse, a pâté or a sauce.
The production of foie gras is controversial because the birds are force-fed. In several countries, including Australia, the production of foie gras is banned. It can still be bought in stores, but has to be imported from countries where the production is legal, like France.
In recent years, some foie gras producers in Spain and France have found ways to make foie gras without overfeeding the birds. The most well-known producer to make foie gras without force-feeding was Eduardo Sousa. He uses wild geese, which have the natural ability to generate and store fat in their liver during the winter.
In France, an experimental producer has started using a technique where bacteria are administered to geese so the liver fattened by itself.
These types of foie gras are more expensive, but if it means getting to eat the delicacy without cruelty, it could be a very viable alternative.
