A kacsa- és libatömés megítélésének vizsgálata a fogyasztók és a termelők szemszögéből

Abstract

The gavage of ducks and geese is a tradition that can be traced back many-many years in Hungary. The process of gavage is a two-week-long method through which drakes and ganders are force-fed multiple times a day by the help of a feeding tube or pipe, or a machine. The result of this process is the so-called fattened duck or goose liver, originally named “foie gras” in France. Two major views may be articulated regarding the method of gavaging: one being the perspective of the consumers and the other of the producers of fattened duck and goose liver. In my paper, I have analysed these two separate groups. One of the most important reason behind the force-feeding of ducks is that it is cheaper, but they are able to produce fattened liver in almost the same quality as geese do and thus the consumption of these products may be spread in a wider range.