Summary

The global foie gras market, dominated by France as the main producer, consumer and exporter, was valued at 1168.7 million USD in 2020 and is expected to reach 1347.9 million USD by 2028, with an average annual growth rate of 1.8%. Europe is responsible for over 90% of foie gras production, with significant contributions from other countries such as China, the USA and Canada. In France, despite ethical concerns over production methods and potential regulatory changes. Seasonal consumption peaks during the festive season in November and December, with the sector employing over 50,000 people and generating sales of 4 billion euros in the EU. In 2020, production volume fell due to the avian flu epidemic and the Covid-19 crisis, resulting in a balance of trade surplus of 24 million euros, driven by exports of high value-added products, despite a volume deficit of 124 tons.

French market leaders are primarily agricultural cooperatives, with a significant market share, followed by private agri-food groups and independent SMEs and VSEs. Average consumer prices are highly segmented by type of palmiped, with duck foie gras accounting for 95% of total production and goose foie gras for 5%. The foie gras market is characterized by a wide range of products, labels and controls, affirming its status as an integral part of France's gastronomic heritage: The cyclical charm of foie gras

The cyclical charm of foie gras: an overview of the French market and consumer dynamics

The foie gras market in France represents a historic tradition, with demand for this luxury food product closely linked to cultural celebrations and economic conditions. While foie gras is primarily a festive product, its consumption has proved resilient, with a notable increase in the number of households buying the product, from around 39% to around 40% in the space of a year. Average purchase frequency remained stable at around 1.6 times a year, demonstrating a continuing attachment to the product despite economic fluctuations.

Sales in France have been strikingly seasonal, peaking during the festive season, with almost 70% of French respondents citing foie gras as an essential product for a successful Christmas dinner. Interestingly, demand for foie gras is represented by the weight of consumption, which averages between 525 and 545 grams per purchasing household, symbolizing a modest but significant increase. More than 90% of foie gras production comes from the European Union, with France the leading producer and consumer, followed by markets such as Hungary and Bulgaria.

French production alone represents a volume of 18,000 to 19,000 tonnes, testifying to the country's dominant position in the sector. However, the market faces challenges linked to ethical considerations and animal welfare concerns, which have led to an emerging preference for alternative luxury food products.

The foie gras market also reflects the strong influence of the economic and financial situation of households. In good times, consumers are more inclined to indulge in this delicacy, while economic downturns lead to a reduction in such spending.

French foie gras is mainly distributed through supermarkets and hypermarkets, which sold around 70% of the product consumed. The predominance of these distribution channels supports the accessibility of foie gras to the general public. Despite a slight drop in hypermarket sales volumes, these outlets remain essential to the distribution of foie gras in France.

In addition, the French market is experiencing changing trends due to growing ethical debates around foie gras production methods, in particular the practice of force-feeding. As a result, around a third of the French population refrains from buying foie gras for ethical reasons.

In response to these trends, producers and distributors are adapting their strategies, focusing on quality, transparency and even exploring "organic" foie gras. The market is also reacting to regulatory uncertainties and changing definitions of promotional sales, seeking to decouple sales from seasonal peaks and maintain constant demand throughout the year. French foie gras continues to represent a major share of the French foie gras market

Dominant producers and niche artisans creating culinary delights

The French foie gras market is organized around leading agricultural cooperatives, prestigious private groups and a range of artisanal manufacturers, all of whom contribute to France's dominant position as a leading producer of this delicacy. These key players keep the market dynamic and preserve the gastronomic heritage for which French foie gras is renowned.

  • at the forefront of the industry, agricultural cooperatives exert considerable influence over the entire production chain, from rearing and force-feeding to processing and marketing the final product. Cooperatives such as Maïsadour and Euralis have a strong presence with their brands (Delpeyrat, Comtesse du Barry, Rougié, Montfort), which are synonymous with quality foie gras on national and international markets. Their total involvement in the sector enables them to maintain a substantial market share and set a standard of excellence.
  • Private agrifood groups also play a key role in enriching the commercial landscape. These include CA Holding, the group behind the Jean Larnaudie brand, renowned for its foie gras range. Another notable name is Valette Foie Gras which, like many private players, relies on a strong brand image and distinctive product lines that appeal to both traditional and new consumers.
  • The market is also characterized by a multitude of small producers - family businesses, SMEs and VSEs - who take pride in their local sales and direct distribution. Companies like Feyel Artzner, whose heritage goes back many years, represent the artisanal side of the market, offering a sense of authenticity and craftsmanship much appreciated by gastronomic connoisseurs. Others, like Valette Foie Gras, known for combining tradition and innovation, offer an intimate link with the rich gastronomic heritage of their respective regions.
  • At retail level, names such as PassionFroid (Groupe Pomona) stand out as key distributors, ensuring that prized foie gras reaches the tables of households and commercial customers alike. These distributors' commitment to quality and service complements the efforts of producers and creates a complete market ecosystem.

Finally, it's essential to recognize the role of major supermarket chains such as Carrefour, Auchan and Leclerc. These supermarket giants also offer private label products that make foie gras accessible to a wider public.

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  • Number of pages : 30 pages
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  • Last update : 04/05/2023
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Summary and extracts

1 Market overview

1.1 Market overview and definition

Foie gras is a specialty food product made from the liver of a duck or goose. Under French law, foie gras is defined as the liver of a duck or goose fattened by force-feeding corn through a feeding tube, a process also known as gavage. Ducks are force-fed twice a day for 12.5 days, and geese three times a day for around 17 days. Ducks are generally slaughtered at 100 days and geese at 112 days. In Spain and other countries, foie gras is sometimes produced using natural feed[Artisanfarmers].

Foie gras is one of the jewels in the crown of French gastronomy. It is traditionally eaten during the festive season. The foie gras market in France is structured around the processing and marketing of foie gras from palmipeds, mainly ducks and secondarily geese. It brings together palmiped breeders, specialized/general slaughterhouses and food processing companies that transform and package the livers into finished products.

France is by far the world's leading producer, consumer and exporter of foie gras. National production accounts for a very large share of European and even world production. However, the foie gras market faces a number of challenges: image and animal health, limiting its growth potential for years to come.

French foie gras production remained stable during the first half of the 2010s, before falling between 2016 and 2017. The following years were marked by production growth, which was quickly curbed by the health crisis.

It's also a concentrated market, dominated by a handful of agricultural cooperatives present across the entire sector. A few private groups occupy a secondary position. The remainder of production is dispersed among small, highly fragmented artisanal manufacturers.

The foie gras market is highly seasonal. As mentioned above, the majority of foie gras sales by the market's leading brands take place between November and December, during the festive season. However, the market's dynamism also relies on the ability of players to stimulate sales throughout the year, for example at catered events (corporate events, weddings, etc.)

1.2 The global foie gras market

Key figures for the world market

The foie gras market is mainly concentrated in Europe, the USA and China. However, the growing availability of foie gras is making it a popular dish in more and more parts of the world. Foie gras is considered a luxury ingredient, although foie gras produced ...

1.3 The foie gras market in France

Key market figures for France

In ****, France's production of goose and duck liver preparations and preserves totaled **,*** tons in volume[***]. In ****, France exported **% of its production, generating foreign sales of ** million euros.

Main export customer countries France, ****, in Source: ****

To meet domestic demand, *,*** tonnes of foie gras were imported in ****, up ...

1.4 The impact of the Covid-19 crisis on the foie gras market

Foie gras did not enjoy a strong resilience to the Covid-**-induced health crisis. Indeed, Michel Fruchet, President of the Centre Interprofessionnel du Foie Gras, said: "With restaurants closed and no foreign customers in Paris for the whole summer of ****, consumption is down by **-**%. The cancellation of numerous events, and ...

2 Demand analysis

2.1 Demand for foie gras in France

French foie gras consumption

In ****, * out of ** French people will be eating foie gras. [***]

The majority (***) of foie gras is purchased as a semi-cooked product.

Foie gras purchase format France, ****, in % [FranceAgriMer Source: ****

Foie gras, a quality product that inspires confidence

For **% of French people, the "Foie Gras de France" logo ...

2.2 Seasonal consumption

The graph below shows the proportion of searches for the term "foie gras" in France, in relation to when it was most searched for (***). In recent years, demand has been highly cyclical, peaking at Christmas and New Year.

Evolution of interest for the search "foie gras" on Google France, ****-****, in ...

2.3 Producers face growing ethical concerns

This is one of the main drivers of the foie gras market in France. Households are the main purchasers of foie gras. Scientific reports, pleas from environmental or animal rights NGOs, or certain journalistic investigations are likely to have a significant and lasting impact on sales. Indeed, as the graphs below ...

3 Market structure

3.1 A production system concentrated in three regions

The foie gras production value chain

Source: ****

Geographical distribution of foie gras production

French foie gras production is based on foie gras palmiped farms, which are concentrated in three French regions: southwestern France (***) and Alsace. After the breeders, the next step in the value chain is the slaughterhouses and processing plants ...

3.2 A French market dominated by agricultural cooperatives

In ****, France will have no fewer than *,*** foie gras producers. The market is dominated by agricultural cooperatives with a broad portfolio of brands, which together account for over **% of the sector's total sales.

Other players, in order of importance, include

a few subsidiaries of mass retail groups producing foie gras for ...

3.3 Different distribution channels

The majority of national foie gras consumption is channeled through supermarket networks. In ****, *,*** tonnes were sold in hypermarkets and supermarkets, down *.*% on the previous year. For the **** festive season, supermarket sales were down **.*% in volume compared to the **** season, but only *% in value. This shows that the segment is holding up ...

4 Offer analysis

4.1 Typology and labels

Different products

Raw foie gras accounts for **% of supermarket sales, and processed foie gras (***) for **%.

Raw foie gras must still be cooked, prepared and seasoned within a week of purchase. It comes in three qualities: "extra", "premier choix" and "tout venant". Fresh foie gras has been lightly cooked (***) and is sold ...

4.2 Price ranges by segment type

The average consumer price of foie gras depends primarily on the type of palmiped from which the liver comes. Duck foie gras accounts for **% of total national production[***]. More expensive goose foie gras accounts for only *%. In fact, geese are more expensive to raise and force-feed than ducks.

The price then ...

4.3 New trends: foie gras without force-feeding

New ways to make foie gras

It's considered one of France's finest delicacies, but also one of its most controversial. Traditionally, foie gras is made by force-feeding geese to fatten their livers, a process described as cruel by animal rights groups. Today, however, French scientists have developed an alternative production method ...

5 Regulations

5.1 Controlling the composition of foie gras

As foie gras is an integral part of France's gastronomic and cultural heritage, it enjoys de facto legal protection as regards its composition and origin. The definition of foie gras-based products is set out in Decree no. **-*** of August *, **** on foie gras-based preparations à base de foie gras communicated by the ...

5.2 Designations and controls

Where foie gras comes from

Protected Geographical Indication (***). "Canard à foie gras du Sud-Ouest" has been in force since ****. According to European regulations, duck foie gras must weigh more than ***g.

A decree of December **, ****, amending the decree of August *, ****, introduced a mutual recognition clause. Foie gras preparations manufactured or marketed in ...

5.3 World customs nomenclature and harmonized system

The Harmonized System is an international nomenclature for product classification. It enables participating countries to classify traded goods on a common basis for customs purposes. At international level, the Harmonized System (***) for the classification of goods is a six-digit code system. [***]

The HS comprises around *,*** item/product descriptions, which appear as ...

List of charts

  • Breakdown of foie gras production
  • Size of the foie gras market
  • Foie gras production per animal
  • Trends in consumption of duck and goose foie gras
  • How to buy foie gras
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Latest news

Les foies gras Feyel & Artzner adapt their production - 02/01/2023
  • 40% goose and 70% duck production
  • 80 employees
Robots are at the heart of the Labeyrie slaughterhouse. - 25/05/2022
  • Labeyrie aims to modernize its working conditions, moving away from assembly-line work, cold, gruesome and repetitive tasks
  • In 2021, the slaughterhouse has invested 1.5 million euros in an automation project.
  • The robot aims to reduce human handling
  • 1,800 ducks are processed every hour, with constant monitoring by human employees.
  • Labeyrie employs 220 full-time equivalents, 80% of whom are on permanent contracts.
Labeyrie Fine Foods invests in its shrimp factory in Saint-Aignan-de-Grandlieu, near Nantes. - 22/04/2022
  • Labeyrie Fine Foods is to invest nearly 15 million euros to modernize and increase capacity at its Saint-Aignan-de-Grandlieu shrimp processing and packaging plant, near Nantes.
  • The site processes 8,500 tons of shrimp a year, and currently produces 30 million consumer units a year.
  • The company expects to increase its capacity by 40-50%
  • The site claims a 50% share of the French market in the processed shrimp segment
  • The plant, which employs 240 people and 50 temporary staff, will gain 20 to 30 additional jobs

Companies quoted in this study

This study contains a complete overview of the companies in the market, with the latest figures and news for each company. :

Valette Foie Gras
Feyel Artzner
Conserverie artisanale Larroque
Castel Foie gras
Arcady’s Restauration
Duperier et fils
Labeyrie
Jean Larnaudie Groupe
AFG Foie Gras
Pomona Groupe (Passion Froid)
Comtesse du Barry
Lou Castelou

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