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Campaign to remove foie gras from Christmas menus

Campaign to remove foie gras from Christmas menus

Christmas is a time when we all like to splash out on luxury foods and foie gras remains a popular choice. However, The World Society for the Protection of Animals (WSPA) and Advocates for Animals have shocking evidence of the cruel production methods of this so called delicacy and is asking consumers to keep foie gras off their menus this Christmas and for good.

A report commissioned by WSPA outlines how new factory-style foie gras farms have led to a three-fold increase in production over the past decade.

Ducks, rather than geese, account for more than 80 per cent of all birds raised by the industry because they are cheaper to keep and feed. The majority of these birds are kept in individual cages so small that they are unable to stand or stretch their wings. They are commonly fed by forcing a pneumatic pump down the throat, which injects up to half a kilo of maize and fat in a couple of seconds. This is repeated two or three times a day for up to three weeks. As a result many birds end up dying prematurely from cardiac and renal failure, and liver haemorrhage. The livers of those birds that live long enough to be slaughtered are up to ten times their normal size.

Actress Laura Hill who is supporting WSPA’s campaign said; “The slightest acquaintance with the way that foie gras is produced - both the goose and duck varieties - should be enough to put any thinking person off eating it.”

Kimberly Muncaster, WSPA Manager in New Zealand said; "No other system of farming purposefully raises animals to become deformed and diseased. People may think of foie gras as being a taste made in heaven but it is a product made in hell."

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