An appeals court had decided to uphold the foie gras ban in California. The Los Angeles Times reports on Aug. 31 that the ban on foie gras can continue in the state. It had been challenged by Hudson Valley Foie Gras, Hot's Restaurant Group and Canada's Association des Eleveurs de Canards et d'Oies du Quebec.
Foie gras is created by force feeding ducks or geese until their livers are enlarged. The livers are considered a delicacy and are used in meal preparation. Although France produces the greatest amount of foie gras, the product has spread around the world.
Animal rights activists state that force feeding animals is torture and have been advocating for a global ban of foie gras. Some countries have banned the product, and the state of California announced its ban in 2012. It was challenged by several companies that argued the law was not specific enough about how much force feeding had to occur for it to be considered illegal. In addition, they felt it interfered with commerce.
Judge Harry Pregerson decided to uphold the ban of foie gras in California and stated that gavage or force feeding was clear in the law. Hudson Valley Foie Gras, Hot's Restaurant Group and Canada's Association des Eleveurs de Canards et d'Oies du Quebec may appeal, but they have not made an announcement. However, Hudson Valley Foie Gras has already indicated it plans to continue fighting the ban, and a manager pointed out liver should not be considered illegal because it is not as dangerous as fireworks. “This isn't like fireworks, nobody is being harmed by foie gras,” said Marcus Henley.