TON KINSBERGEN / SCIENCE PHOTO LIBRARY TON KINSBERGEN / SCIENCE PHOTO LIBRARY
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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