NEW YORK CITY —A major producer of foie gras in Ukraine is ending its production of foie gras over social concerns.
On the heels of a Open Cages’ undercover investigation in April 2019 that documented workers using "oil intended for vehicles being applied to the rods before they are shoved into the geese to force-feed them," MHP is ending its production of foie gras.
According to an MHP statement, the production of foie gras is not consistent with the Company's strategy and policy for being a global leader in Environmental & Social and Animal Welfare. [source]
“MHP's decision to stop production of foie gras from force-fed birds underscores that animal cruelty has no place in a civilized society," said Matthew Dominguez, Political Advisor for Voters for Animal Rights. "The production of foie gras is so cruel that it has been banned in more than a dozen countries and the state of California."
"Produces through force-feeding, ducks suffer greatly from ruptured organs, esophagus trauma, broken bones, illnesses, and diseases as a result of having a foot-long metal feeding pipe violently shoved down their throats (three times a days) for the sole-purpose of swelling their liver to ten times it’s normal, healthy size," Matthew Dominguez continues. "That is why 81% of New Yorkers, more than 50 not-for-profit charities, 50 New York-based veterinarians, and a majority of the NY City Council proudly support a bill to prohibit the sale of this disgusting and bizarre food item.”
Media Contact: Matthew Dominguez, matt@vfar.org, 202-853-7331
Facts about foie gras
Foie Gras (pronounced ˈfwä-ˈgrä) — French for “fatty liver” — is a luxury food product made from the diseased and enlarged liver of a duck or goose and sold in about 1.5 percent of New York City restaurants. Foie gras is produced by force-feeding the animals until their liver grows up to 10 times its normal size before slaughter.
Force-feeding, which is the standard practice used for producing foie gras, involves violently shoving a metal or plastic foot-long pipe down a bird's throat, then pumping him with excessive feed. After three times a day for several weeks the animal’s liver swells up to 10 times its natural size and becomes diseased.
The welfare issues related to force-feeding are well-documented:
Force-feeding results in numerous illnesses and diseases, including hepatic lipidosis, bacterial and fungal infections, malnourishment and lameness. For these reasons, mortality rates for force-fed ducks are 10 to 20 times higher than those for non-force-fed ducks.
Force-feeding causes a number of injuries: bruising or perforation of the esophagus; hemorrhaging and inflammation of the neck resulting from the repeated insertion of the pipe to the throat; and asphyxia caused by food improperly forced into the trachea.
Like all animals, including humans, ducks and geese experience pain, fear, as well as acute and chronic stress, from the multiple daily force-feedings.
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