Only male ducks are used in the foie gras industry because they gain weight faster than females. The duckling in the photo is one of 40 million unwanted females thrown alive into an industrial grinder every year.
Foie gras is made by force-feeding male ducks large quantities of food several times a day to fatten their livers, often whilst being kept in tiny cages. The birds are intentionally given liver disease.
After roughly two weeks of this process, the ducks are sent to the abattoir. At slaughter they are typically hung upside down, have their throats cut and are left to bleed to death. The livers are then used to make the rich pate, a popular delicacy in France, and in luxury restaurants around the world.
The insertion and removal of the feeding tube scratches the throat and esophagus of the ducks, causing irritations and wounds, and in some cases leading to potentially fatal infections. Around a million birds die in the force-feeding process every year.
“This is like cramming 20 kg of pasta into a human being, twice a day for two weeks,” said Brigitte Bardot, actress and animal rights campaigner. “Imagine the food being forced down a tube into your stomach while you are in a cage in which you cannot move.”
theartofmadeline
origamiaround
dailybridgerton
izzy806
germansingergirl
stormborns
turnnoffyourmind
