Persuasive Essay On Foie

Foie gras is a well know and popular delicacy in French cuisine which dates back more than 5000 years to the times of the ancient Egyptians. It is renowned by chiefs and customers alike from all over the world for its rich and buttery taste. Gavage-based foe gras is produced by forcing the bird, usually a duck or goose, to gorge its self on food which leads to a fattening of the liver. The gavage-based method has drawn strong criticism from animal welfare groups and the practice has been banned in several countries. But is there an ethical and sustainable way to produce foe gras that can satisfy both sides of the debate: the liver-lovers and the animal protectors? This paper will examine one farmers approach to producing foe gras without force
The lupine seeds give the foe gras a rich yellow colour which chiefs so admire and see as a sign of good foe gras. The geese however are captured before they can migrate and harvested for foe gras. The method its self is sustainable as some wild geese on their migration path choose to stop at the farm and continue to stay there. This both renews the gene pool and maintains the feeding instincts of the partly domesticated flock already on the farm. The foe gras is cooked in the French style without conservatives which help to keep the taste and texture as natural as possible. As the process is fully natural the farming of the foe gras is seasonal and only occurs once a year. In fact a disclaimer on their website states that the company “cannot commit to any effective delivery or delivery date.” Sousa & Labourdette have proved that there is an ethical way to harvest foe gras without the gavage based methods and their commitment to ethical farming has been rewarded with both the organic label and the quality seal of Spain's National Association of Ethical Food Producers (ANPAE), guaranteeing the producer's commitment to conservation and animal