Geese on a foie gras farm

Geese on a foie gras farm

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Credit: TON KINSBERGEN/SCIENCE PHOTO LIBRARY

Caption: Geese on a foie gras farm. Goose liver or foie gras is a delicacy from the Alsace and Perigord regions of France. Foie gras means 'fatty liver' in French, and it is produced by force-feeding geese with high energy food, usually corn (maize), over a short period of time. The birds are not allowed much exercise so surplus energy is deposited in the liver, which enlarges to between 6 and 12 times the normal size, reaching weights of up to 1.4 kilogrammes. Foie gras is traditionally made into a pate. Photographed in France.

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Keywords: agricultural, agriculture, animal, animal husbandry, anser anser domesticus, anser cygnoides, biological, biology, controversial, delicacy, ethical considerations, ethics, europe, european, farm, farming, fauna, feeding, foie gras, food industry, force-fed, force-feeding, france, french, goose, goose liver, livestock, nature, offal, pate, raising, speciality, zoological, zoology

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