On 2/6/2023 at 2:58 AM, Susanwusan said:On reading that the UK government wants to remove the ban on importing foie gras, I can't help wondering why there isn't another way of fattening the goose liver, something like super-calorific food?
There is.
There is non-gavage foie gras. I am having difficulty accessing websites outside China right now, but a Google search for 'non-gavage foie gras' will probably clarify.
Here is one article about non-gavage foie gras production in Spain. I also remember reading a lot in French like this one.
The problem is that the production capacity of non-gavage foie gras is still much lower than the demand (and that will probably make it more expensive than it already is where it is sold).
Beware the idiots marketing vegetable based alternatives, sometimes labelled faux gras.
I have some traditionally produced French foie gras in the freezer and feel no guilt!
China has been producing foie gras for about a decade and while still behind France in output, is rapidly catching up. Most of that is gavage produced though. They are now the largest caviar producers in the world and are trying to dominate the entire luxury food supply chain. They'll probably manage.
