The foie gras market - Spain

Foie gras is a food product obtained from the liver of a duck or goose fattened by a process called gavage, with corn and a feeding tube, although it is also possible to produce foie gras using their natural diet in Spain. Foie gras is a delicacy, often eaten on special occasions such as birthdays and anniversaries. In Europe, foie gras production is dominated by France, which accounts for almost three-quarters of the total, ahead of Hungary, Bulgaria and Spain. Nearly 20,000 tons of foie gras are produced in Europe, some of which will be exported in 2021. (Euro Foie gras) In terms of consumption, however, Spain will be the world's second largest consumer by 2021 , with a wide variety of players involved, including farms, slaughterhouses, processing plants and food distributors(Interpalm) The market is structured around the processing and marketing of foie gras from palmipeds, mainly ducks and geese. It brings together breeders, specialized/general slaughterhouses and food processing companies that transform and package the livers into finished products. The foie gras market faces numerous challenges in terms of image, animal health and a certain mistrust of farming conditions on the part of younger consumers. Despite these challenges, foie gras retains its luxury image and its appeal on special occasions.