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Foie gras, the French term for "fatty liver," is the product of extreme animal cruelty. It is the swollen, diseased liver of ducks and geese who are force-fed just up until the point of death before being slaughtered. Birds suffer tremendously, both during and after the force-feeding process, as their physical condition rapidly deteriorates. In just a few weeks, their livers swell up to ten times their normal size, and the birds can scarcely stand, walk, or even breathe. At this point, they are slaughtered, and their livers are peddled as a "gourmet" delicacy.

In modern foie gras factory farms, geese and ducks are confined, usually in either small pens or in tiny cages that virtually lock the birds in place. Thus restrained, the birds cannot escape the "feeder" and the mechanized feeding machine. One by one, the feeder grabs each bird and plunges the metal pipe of the feeding machine down the birds' throat. The machine pumps a huge amount of a corn-and-oil mixture directly into their gullets in just a few seconds, equivalent to one-fourth to one-third of the birds' own body weight each day.

This brutal treatment is devastating to the health of the birds. In a matter of weeks, their livers swell up to ten times their normal size. Breathing and walking become difficult as the liver pushes against other organs, causing respiratory stress due to decreased air sac space in their lungs, and forcing the legs to move outward at an unnatural angle. Ducks at foie gras farms have been observed panting and struggling to stand, using their wings to push themselves forward when their crippled legs can no longer support them. Struggling to move causes infection-prone open pressure sores to develop and fester on their hocks (legs) and keels (chest area).

In this compromised state, depressed birds can no longer engage in normal preening behaviors, and this is compounded by the fact that they are denied access to water sufficient for them to engage in normal, instinctual behaviors. Their plumage becomes encrusted with filth, and most of them develop what foie gras farmers call "wet neck"-when their unpreened feathers curl up and become coated with dirt and oil. Read more...