Why ban French foie gras production for 90 days?
Marie Pierre Pé, a spokesperson representing CIFOG said "This interruption to our business will cause cash flow problems, additional wage costs linked to the temporary unemployment of around 4,000 workers, and fixed costs that will have to be paid despite us not having any income”.
What is going on with the French Foie gras?
Why the foie gras production has ground to a halt for the next 3 months? The reason behind this ban probably isn't what you think, we are not talking about abused on ducks or geese, neither animal cruelty or even an action against animal suffering by Brigitte Bardot Foundation to save ducks and geese. We know that for years, animal rights activists have pressured officials around the world to ban foie gras—a traditional French dish that involves force-feeding ducks and geese until their livers become fat and plump.
Duet of Foie Gras by Steven Brand composed of Sauteed Foie Gras, White Peach Puree, and Gingerbread, Strawberry Rhubarb Gelee, Raw Rhubarb, Lime Salt, and Prosciutto; Bruleed Foie Gras Terrine with Native Strawberries, Balsamic Reduction and Sezchuan Peppercorns
The reason is quite different, the foie gras producers in 18 departments in south west France will be banned by the Ministry for Agriculture from having any ducks or geese in their factories and slaughterhouses from May 2 until Aug 15, bringing a halt to 71% of the national production of foie gras.
What happened to scare so much the Ministry of Agriculture?
The halt is down to an unprecedented bird flu epidemic that's hit southwestern France. In November 2015, a highly virulent strain of the H5N1 virus was found at a chicken farm in the Dordogne region of France, prompting an intervention by veterinary watchdogs.
H5N1 is lethal for birds, but — unlike other forms of flu — it does not typically spread between people according to the World Health Organization. It can, however, be transmitted by close contact with a sick animal and if a person does catch it, bird flu can cause a serious, sometimes fatal infection.
One of the signature dishes made by Chef Thierry Mounon from La Villa French. Sea scallop Carpaccio marinated with Truffle oil and combined with Parmesan cheese and pan fried Foie Gras on top
We can be sure that this ban will have a heavy impact on France's agricultural industry; with breeders claiming the production halt will amount to a loss of €130 million ($148 million) and the long-term consequences of the three-month ban will likely take a toll on the price of foie gras!
Customers and Users review
Share your experience