'The reverse side' of the top French dish made anyone think

Behind foie gras - a delicacy in Western restaurants is a frightening process.

Fatty goose liver (foie gras) is a pride of French cuisine, and is also one of the most expensive dishes in the world.

But besides that pride, foie gras are also controversial foods in many countries around the world. This controversy comes from the process of raising geese to take a really . devastating liver.

What is the process like? The following article will help you experience this.

From the pride of French cuisine .

It should be affirmed that French foie gras are not the ordinary foie gras, but fattening foie gras - that are "distilled" from goose that are over-fed to have a giant liver.

Fattening goose liver has an elegant, light, fat flavor, soft texture like silk, instead of thickening like normal liver.

The technique of fattening poultry to create delicious fatty liver does not actually originate from France but in Egypt, around 2000 years BC. It was not until the Rome empire in Europe collapsed, this technique was newly acquired and improved by France, forming foie gras (fattening foie gras) - the culinary elite like today.

Fattening goose liver is not cheap at all - about 2-3 million / kg.

Over time, foie gras has been associated with traditional French cuisine as an unstoppable pride. This country even wrote down in the law: "Fattening goose liver belongs to the cultural and culinary heritage of France".

Many dishes that people desire to taste even once in their life .

And the cruel story behind that .

But of course everything has its price. In order to create delicious fatty foie gras, geese cannot of course be raised like . ducks in Vietnam, but instead are an extremely cruel process.

The brutality first came from the way they fattened the goose . In order to have excellent quality liver, geese will be . mouth-mouthed literally every 2-4 days.

A metal tube will be put directly into their throat, pumping about . 10kg of grain (usually corn) into the stomach for fattening.

A metal tube will be put directly into their throat to pump grain into the stomach.

This process will cause the goose liver to mutate large, 10 times more than normal geese. However, too large a liver presses on the lungs, making it difficult to breathe.

In addition, many geese cannot stand up, even break their legs because they are too heavy. Not to mention, too much weight will cause stress, causing "crazy" geese to preen even attack each other.

Fattening goose liver (left) and foie gras often (right).

It is a story in households, but in industrial factories, the level is . much more terrible.

Geese will be kept in cages very cramped, unable to move to avoid mutual attack. They are also not allowed to bathe by being soaked in water like behavior, so the body is covered with a layer of oil - which keeps the goose's coat waterproof. All they could do was . stir, waved their wings and turned their heads to the sides.

Caged in a cramped environment and cruelly fed.

Along with poor sanitation, "ruthless" diets are not "relaxed" as instinct inherent so these geese are more and more stressed. As a result, they . waved the area, hurting themselves more.

Goose will be kept in a cage very tight.

Along with poor sanitation, the "ruthless" diet makes these geese more nervous.

Not to mention, the two-legged infection that causes pain in geese is not uncommon in these farms.

In addition, geese have many serious health problems such as fungal infection, diarrhea, torn esophagus, pneumonia . And of course, dead geese will be mercilessly discarded.

Dead geese will be mercilessly thrown away.

2-foot infection that causes pain in geese is very common.

In addition, all fattened foie gras come from male geese. So the goose - the "useless" creatures in this industry - will be thrown into the mill to make cat food, or to make fertilizer.

. to the controversial food all over the world

The harsh process is but the foie gras industry also worries the world cuisine.

Goose liver when harvested.

According to statistics, the rate of geese died during the fattening process is 20 times larger than that of geese that are raised in the conventional way, and to ensure profit, people harvest the whole liver of geese that die before being slaughtered. On a French farm alone, about 15,000 geese fall into this situation every year.

Even weekly, up to 5,000 liver cells taken from geese die. This certainly does not benefit consumers' health. Not to mention, the process of raising the liver is too devastating, which also causes many countries to ban the import of this kind of food completely, like the US (California state) and India.

The rate of geese died during fattening was 20 times larger than that of geese raised in the conventional way.

In Israel, Germany, Norway and England, the production of fattening foie gras is wrong because they believe that trying to fatten the goose and take their liver is extremely cruel.

However, the chefs are trying to protect the development of cuisine - particularly fattening foie gras that have never been "hot". Therefore, it is not wrong to say that the war between one side is animal rights defender, one side is the chefs is a hard fight to end.