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General Discussion

Aviwell fattens ducks’ livers without force feeding them

Melanie Wong | May 17, 202011:44 AM    

" . . . To make its foie gras, Aviwell buys goslings or ducklings from local farmers and feeds them a bacterial mixture. The farmers raise the birds for another three or four weeks before the startup brings them to its own farm for specialized feeding. There, Burcelin says, ducks and geese are fed with organic milled corn on a schedule that mimics how the birds would eat if they were preparing for migration and allows them to naturally store fat. . . "

This foie gras has been sold in southern France for a couple years now. Pretty pricey currently, but I'm wondering if anyone here has tasted it and can offer a comparison to traditional method.

https://www.lepoint.fr/societe/un-che...
https://www.lepetitjournal.net/31t-to...

This French Startup Wants to be the Future of Foie Gras

In 2010, Rémy Burcelin was mulling over research results in his laboratory when he made a discovery that could revolutionize the way foie gras is made...

modernfarmer.com
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