The Gastronomic Delight: A Deep Dive into Foie Gras Consumption Trends
Europeans combine Foie Gras with caviar and truffles as the world's three delicacies. Foie Gras is the easiest to produce and the cheapest.
The delicacy and valuableness of Foie Gras make it a famous "food for the rich", and has derived an industrial chain throughout Europe, America and the Asia-Pacific region. Foie Gras is one of the representatives of French food culture. Although Foie Gras is also produced and consumed in other countries, France is unquestionable as the largest consumer. In addition to France, Japan's consumption of Foie Gras is also growing rapidly and is expected to soon become the second largest consumer of Foie Gras. With the United States, Canada, South Korea and other countries to join the ranks of consumption, overseas market Foie Gras consumption is on the rise.
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The Food of Rich
Foie Gras in the Encyclopedia of French Cuisine refers to "the liver of a goose or duck fed in a special way". Foie Gras is divided into two major categories, Foie Gras and duck liver. Ducks are smaller than geese, eat less but grow faster. Although the taste is not as good as Foie Gras, but low cost, so in recent years duck liver gradually replaced the status of Foie Gras. France produces as much as 17,000t of fatty liver a year, but in fact, 96% are duck liver and only 4% Foie Gras. Foie Gras can be used for food processing and direct marketing, which is divided into three types: fresh, semi-cooked, full-cooked.
Because the cost of materials expensive, high cooking requirements, high nutritional value, Foie Gras prices remain high, in some ways represents a symbol of honor. People only choose to eat Foie Gras when celebrating. Foie Gras is so expensive, a goose's net profit is only $60 or 70, but thanks to the overlay cost of a fully closed-loop breeding model combined with the expensive price of goose seedlings.
Controversial Cuisine
Gavage is the key to the fertility of Foie Gras. When feeding, the worker grabs the goose's head with one hand and opens the goose's mouth with its fingers, inserting a 30cm tube into the goose's esophagus and filling the goose's esophagus. In addition to manual methods, the most common spiral-propelled filling machine today takes only 40 seconds to feed a goose, while the world's most advanced pneumatic filling machine takes only 2 seconds. However, since gavage inevitably harm the esophagus and stomach of geese during feeding, the mortality rate caused by gavage is also high, generally around 4%, more than 10 times that of free grazing. For years, gavage used to grow Foie Gras has been controversial internationally, and by the end of 2019 the European Union had banned all member states from producing Foie Gras. Westerners want to eat and feel cruel, in this contradiction, China's Foie Gras industry has come to the fore.
In 2010, UNESCO included French food in its intangible cultural heritage, and Foie Gras became one of the representatives of French food.
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Global Market Analysis of Foie Gras
France is the birthplace of Foie Gras, which affects the consumption of Foie Gras in neighboring countries, and thus spreads Foie Gras to North America and the Asia-Pacific region. In asia-Pacific, for example, Japan's consumption of Foie Gras has gradually increased in recent years and is expected to become the world's second largest consumer of Foie Gras.
Currently, the world's banned countries for Foie Gras include Argentina, the Czech Republic, Denmark, Finland, Germany, Ireland, Israel, Italy, Luxembourg, the Netherlands, Norway, Poland, Sweden, Switzerland, the United Kingdom and Australia. But these countries only ban production, not sales, and India is the only country that has a total ban on Foie Gras production and sales. In 2019, New York passed a "Foie Gras ban" that bans the sale or supply of certain forced poultry products from October 2022, including Foie Gras, and fines for violators.
Corresponding to the huge market demand, China is the country with the largest number of geese out of the column, goose breeding accounted for 93.3% of the global market. China is expected to increase efforts to occupy the global Foie Gras market share. At present, the world's first producer of Foie Gras is Hungary, the second is Bulgaria, the third is China. According to a 2016 statistical report, China produces about 1000t of fat liver a year, while Foie Gras accounts for 75%, 40% of which comes from Linyi, Shandong Province, in addition to Anhui, Zhejiang and other provinces are also large Foie Gras breeding provinces.
The frequency of avian influenza outbreaks has created greater variables in the international trade in poultry products, which are albeit extremely complex. Since 2020, affected by the outbreak of new crown pneumonia, poultry meat and eggs exports have been suspended and waterfowl prices have fallen, which in turn has led to higher Foie Gras prices.
Fight of Foie Gras
In recent years, with the establishment of more and more animal protection organizations (APRL, ASPCA, Humane Society of the United States, Animal Law Defense Foundation), the call for animal rights protection has grown louder, and the criticism of Foie Gras feeding by gavage has intensified. Chicago banned Foie Gras, but it was revoked two years after it took effect. California issued the ban, which took effect in July 2012.
But some people argue that gavage are not cruel, and that naturally grazing geese often feed on large fish, and that the amount of artificially filled feed is not much heavier than these big fish. And Foie Gras production is divided into artificial breeding and industrial breeding two kinds, industrial breeding will cause goose body damage. There are only three Foie Gras producers in the U.S., and there won't be a fourth in the short term.
In 2019, French scientists began trying to inject special serum into female geese, using natural bacteria to produce Foie Gras and fat build-up; German scientists have also surgically performed surgery on geese to artificially cause them to suffer from hypothalamus central lesions, causing them to feel undersaturated and eat more; The Chinese Academy of Agricultural Sciences has also successfully cultivated some meat-fat roast duck duck. These ways are expected to end the traditional feeding model in the future. In 2020, Buteran, a researcher at France's National Institutes of Health, developed a way to make Foie Gras without gavage, the first Foie Gras produced in southwestern France. Once the Foie Gras produced by this method has been recognized by the market and widely used, it is expected to bring down the price of Foie Gras.