All About Pate Foie Gras

Maneka Sanjay Gandhi, Minister, Women & Child Welfare, GoI

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Many years ago, I asked a stylish, older, film actress from Mumbai whether she would be the ambassador of my animal welfare organization People for Animals. I had been to her house twice for dinner, and she had made the most amazing vegetarian food, and kept grumbling about how awful meat was.

She refused, and her explanation was that while she did not eat meat generally, she could not do without pate foie gras. Everyday.

Pate Foie Gras is French for fat liver paste. It is a luxury item because few countries allow it to be made, due to the extreme cruelty involved. It is the cancerous liver of a duck or goose fattened by force in a process known as gavage. Birds spend their lives in semi-darkness. Till 8 weeks old they are confined to cages to prevent exercise, and fed a diet designed to promote rapid growth. Force-feeding begins when the birds are between 8 and 10 weeks old. For 12 to 21 days, ducks and geese are subjected to gavage. Every day, between 2 and 4 pounds of grain and fat are forced down the birds’ throats through a feeding tube. The tube “is pushed 5 inches down their throats, and more food than they want is gunned into their stomachs three times a day. If the mushy corn sticks … a stick is sometimes used to force it down.” The birds’ livers, which become engorged from a carbohydrate-rich diet, grow to be more than 10 times their normal size (a disease called “hepatic steatosis”). Most of the ducks/geese are lame and unable to walk without using their wings for support. Some ducks moved by pushing their bodies along the floor. All of them are severely stressed and ill. Most throats develop skin lesions and neck wounds, and get maggots in them. The carcasses show wing fractures and severe tissue damage to the throat muscles.