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MARKET OVERVIEW

1.1 Presentation and definition of the market

Foie gras is a specialty food product made from the liver of a duck or goose. According to French law, foie gras is defined as the liver of a duck or goose fattened by force-feeding corn with 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 about 17 days. Ducks are usually slaughtered at 100 days and geese at 112 days. In Spain and other countries, it is sometimes produced using natural feed [ Artisanfarmers ].

Foie gras is one of the jewels in the crown of the french gastronomy . It is traditionally on the occasion of the holiday season that this product is consumed. 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 palmipede breeders s, the specialist slaughterhouses /generalists and food companies who process and package livers into finished products.

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

It is also a concentrated market since some agricultural cooperatives present throughout the sector dominate the market. Some private parties then occupy a secondary position. The remaining share of production is dispersed between small craft manufacturers ...highly atomized

The foie gras market is highly seasonal . As stated above, the majority of foie gras sales of the brands that dominate the market are made between November and December, the holiday season. However, the dynamism of the market also depends on the ability of the players to stimulate sales throughout the year for example at events using the catering service (corporate events, weddings, etc.)

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