What is the Artisan Farmers Alliance?



Artisan Farmers Alliance (AFA) is a not-for-profit organization which represents America's foie gras farmers and others involved in bringing artisanal agricultural products to the American table. Artisan farmers use traditional, small-scale, sustainable farming techniques to produce the finest food products possible and reconnect American consumers with our rich agricultural heritage. The AFA is working both to educate the public about our centuries-old farming practices and to defend the rights of consumers to make their own decisions about food.



What is Foie Gras?



Foie gras is French for "fatty liver." While it can come from both geese and ducks, duck foie gras prevails in the United States.



Foie gras has an alluring, buttery flavor with a soft and velvety texture. It is a delicate dish, prepared in many ways and often accompanied by fruit.



How is Foie Gras Produced?



Foie gras is produced by a hand-feeding process called gavage in which the waterfowl are given a measured amount of food at meal time, rather than having constant access to food. The process, carried out for between 14 and 28 days, takes a few seconds and is repeated 2-3 times each day. The ducks are fed by the same person throughout the entire process.



Is this Production Humane?



Yes. Independent veterinarians and scientists have concluded that the hand-feeding of ducks for foie gras causes no harm to them. Foie gras is an extension of naturally occurring processes. A duck's physiology is very different from that of a human. These differences between ducks and humans allow ducks to eat by swallowing wriggling, spiny fish, and storing extra energy (fat) in their livers for migration.



First, ducks lack a gag reflex. Their esophagi have an insensitive lining, allowing them to swallow large fish and other prey in the wild. This ensures pain-free hand-feeding for the birds.



Second, in nature, ducks gorge themselves before migration, storing extra energy by fattening their livers. This effect is reversible, both in the wild and foie gras farming.



Finally, several studies have been conducted by Dr. Daniel Guemene, the leading expert on the physiological effects of gavage. The studies have shown that foie gras production does not cause stress, pain, fear or disease in the ducks.



Where Can I Find Out More?



To learn more about foie gras, read History and Facts .

