Ducks and geese in the foie gras industry

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More than 25 million ducks and geese are forced-fed every year. At just a few months old, ducks and geese are confined inside dark sheds and force-fed enormous amounts of food several times a day, until the point of death, before they are slaughtered. Then their swollen and diseased livers are peddled as a “”gourmet”” delicacy known as foie gras – the French term for “”fatty liver””.

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