Canada

Estimated consumption and imports. A French industry article about Rougié’s Quebec factory notes that Canada consumes around 100 tonnes of foie gras per year[1]. Of this, roughly 20 tonnes of foie gras are imported annually – mainly from Hungary and some from France – with the imports mostly destined for retail rather than restaurants[1]. The remaining ~80 tonnes are produced domestically (see below). The same article explains that only about ten producers operate in Canada, all located in Quebec[1], and just three of these – including the French company Rougié – are licensed to export their products[1]. Domestic production volume. Rougié’s Quebec plant in Marieville slaughters about 200 000 ducks per year, which its production manager calls “very small” by French standards but nevertheless “almost 60 % of the Canadian production”[2]. Using Rougié’s 60 % figure, Canada’s total foie‑gras duck slaughter is roughly 330 000 ducks per year. Ducks are the primary species; geese are rare, and the industry uses hybrid Mulard drakes[3]. Production remains small, especially when compared with France (which can process that volume in two weeks[4]). The 2013 Canadian Veterinary Journal notes that foie gras production is a small industry located primarily in Quebec[3], reinforcing the limited scale. Per‑capita relevance and trends. With only ~100 tonnes consumed nationally, foie gras is a tiny niche in Canada’s food system. Consumption is concentrated among high‑end restaurants and affluent diners rather than the general population. The Reussir article describes the Canadian market as “étroit” (narrow) and notes that consumption is oriented towards restaurants and festive occasions[5]. There are no official time‑series statistics, but industry sources imply the market is stable: domestically produced volumes have remained around 200 000 ducks per year, and imports have averaged about 20 tonnes[1]. Demand dips during avian influenza outbreaks when imports from Europe are suspended, but there is no evidence of sustained growth or decline. Data limitations. Canadian customs data do not separately report “foie gras” because the commodity falls under broader poultry offal categories; the industry is small, and confidentiality rules can prevent publication of detailed figures. The estimates above come from industry interviews and trade press[2][1] rather than official statistics. Without dedicated HS codes, precise production tonnages are difficult to verify.

Income/class profile. Foie gras is considered a luxury good in Canada. The industry press states that consumption is largely restaurant‑driven[5]. Fine‑dining establishments in Montreal, Quebec City and Toronto feature foie gras as a signature item, and prices reflect its elitist positioning (e.g., “foie‑gras poutine” at Au Pied de Cochon). Retail sales are small; when sold in gourmet shops, a terrine or canned foie gras can cost CAD 20–40 per 100 g. Middle‑class and lower‑income Canadians rarely purchase foie gras for home use. Domestic diners vs tourists. The primary consumers are Canadian gastronomes and chefs, though international tourists visiting Quebec and major cities also try it as part of local cuisine. The Tourisme Montréal site describes a poutine topped with a generous lobe of foie gras at Au Pied de Cochon[6], illustrating how the product is marketed to food‑tourists. Demand from U.S. tourists, particularly in border regions like Montreal, also helps sustain the market. Regional concentrations. Consumption is most visible in Montreal and Quebec City – the heart of French‑Canadian cuisine – and to a lesser extent in Toronto and Vancouver. Quebec produces all domestic foie gras[1], so local availability is highest there. Some resort restaurants and high‑end hotels across Canada include foie gras on menus during the holiday season. Seasonal and symbolic use. Foie gras is not eaten routinely. It is a festive, luxury‑occasional product consumed during Christmas, New Year’s celebrations, weddings, corporate dinners and gourmet tasting menus. The Edouard et Léo butcher shop advertises its foie gras terrine as a “holiday classic” to be spread on toast for special appetizers[7]. Restaurants may offer it year‑round, but home consumption peaks during winter holidays.

Domestic production vs imports. As noted, Canada produces about 80 tonnes of foie gras (roughly 200 000 ducks) per year[2]. Production is concentrated in Quebec; there are about ten producers, but only three are export‑approved[1]. Rougié’s Marieville facility supplies both the domestic restaurant market and the United States, and its duck livers weigh around 650 g[8]. Hudson Valley Farms (a subsidiary of Hudson Valley Foie Gras, U.S.) operates a site in Saint‑Louis‑de‑Gonzague, Quebec, producing livers for export to the United States and domestic clients. Imports. About 20 tonnes of foie gras are imported annually, mainly frozen duck livers and processed products from Hungary and France[1]. Imports are constrained by Canada’s supply‑management system and high tariffs on poultry products[9], as well as sanitary requirements. The imported product enters mostly through gourmet retailers and specialty distributors catering to restaurants. Re‑export and secondary processing. Canada is not a major re‑exporter. Canadian producers export their foie gras to the United States – Rougié exports more than half its sales to the U.S. market[10] – but imported Hungarian or French livers are consumed domestically. There is no evidence of significant secondary processing for export. Persistence during bans. Production remains legal in Canada, and there is no ban on domestic production. A House of Commons petition filed in 2025 calls on the federal government to ban force‑feeding and prohibit the sale and import of foie gras produced in this manner[11], but as of January 2026 there has been no legislative change. Imports may be temporarily suspended during avian‑influenza outbreaks, which reduces supply and raises prices, but consumption resumes once restrictions are lifted. Canada’s high tariffs and supply management also limit imports[9].

Fine dining restaurants. Foie gras is most commonly served in fine‑dining and upscale bistro settings. Montreal’s Au Pied de Cochon (APDC) has a dedicated menu section for foie gras dishes, including “foie‑gras poutine” and the restaurant’s signature “duck‑in‑a‑can.” The Tourisme Montréal site notes that APDC’s poutine features fresh fries fried in rendered duck fat topped with a generous lobe of foie gras and duck‑liver gravy[6]. Other high‑end establishments such as Toqué!, Le Saint‑Amour in Quebec City and Scaramouche in Toronto serve seared foie gras or terrines as seasonal starters. Wine bars and French bistros also offer foie gras preparations. Mid‑range restaurants and hotels. Some mid‑range restaurants, hotel dining rooms and resorts include foie gras dishes during holidays. Cruise ships and airlines occasionally feature it in business‑class menus, particularly on routes catering to European tourists, but this is not widespread. Retail. Gourmet shops, butcheries and online retailers in Quebec (e.g., Édouard et Léo, La Canardière) sell terrines, mousse and canned foie gras for home consumption. A product description from Édouard et Léo calls its wood‑fired foie gras terrine a holiday classic meant to be spread on crackers or toast[7]. National supermarket chains rarely stock fresh foie gras; instead they sell pâtés that contain small amounts of duck liver. Duty‑free shops occasionally sell French canned foie gras to travellers. Private homes vs public dining. Public dining (restaurants and catered events) accounts for most consumption. Home use is limited to enthusiasts who purchase terrines or blocks of foie gras for celebrations. Due to high price and limited availability, it is not a common household item. Key cities and venues. Montreal is the epicenter of foie‑gras dining, with APDC, Foiegwa and numerous bistros featuring it. Quebec City hosts establishments such as Le Saint‑Amour. Toronto has restaurants like Alo and Scaramouche that serve foie gras. Vancouver’s high‑end dining scene occasionally offers foie gras, but local activism has prompted some restaurants to remove it. Within Quebec, farm‑to‑table venues such as La Ferme Québec‑Oies and La Canardière host tastings and sell foie gras directly to visitors[12].

Key players. The Canadian foie‑gras market is dominated by Rougié (Euralis), which operates a processing plant in Marieville, Quebec. The facility slaughters about 200 000 ducks annually, representing about 60 % of Canadian production[2]. Other producers include La Canardière, Palmex (now owned by Rougié) and Ferme Québec‑Oies. The industry comprises about ten producers, but only three have export licences[1]. Import distributors include specialty firms such as Qualifirst, Continental Importers and Global Gourmet Foods; these companies supply French and Hungarian foie gras to restaurants and gourmet shops. Role of luxury hospitality and tourism. Luxury hospitality (five‑star hotels, high‑end restaurants, ski resorts) is central to foie‑gras sales. Rougié’s marketing strategy focuses on building relationships with chefs, inviting them to tasting sessions and workshops[13]. The company emphasises its French heritage and craftsmanship, which appeals to restaurants aiming for authenticity. The product is marketed as part of French‑Canadian gastronomy, and tourism boards highlight dishes like foie‑gras poutine to attract food‑tourists[6]. Price positioning. Foie gras is positioned as ultra‑luxury: seared lobe dishes typically cost CAD 25–40, while terrines and mousses range from CAD 15–30 per 100 g. Retail products are marketed as holiday indulgences[7]. There is little “accessible luxury”; instead the product remains a premium item. Core product vs add‑on. In restaurants like APDC, foie gras is a core ingredient featured prominently. In many other establishments it serves as a marginal add‑on or optional supplement – for instance, diners can add a seared slice of foie gras to steaks or burgers for an additional fee. This reinforces its status as a garnish that signals opulence. Shifts toward substitutes or ethical products. Several vegan and vegetarian chefs in Canada have introduced faux gras (mushroom or lentil–walnut pâtés) as ethical alternatives. However, the overall foie‑gras market has not yet mainstreamed such substitutes. Activist pressure and the 2025 parliamentary petition may encourage restaurants to reconsider, but no major producers have shifted to non‑gavage methods at commercial scale.

Common preparations. The primary presentations in Canada are: Seared foie gras (escalope) – lobe slices quickly seared and served hot. The Reussir article notes that nearly half of Rougié’s production is turned into escalopes[14], reflecting strong demand for this preparation. Terrine or torchon – cooked and pressed foie gras served chilled in slices. Gourmet butchers like Édouard et Léo promote their terrine as a holiday appetizer[7]. Pâté/mousse – blended with duck meat and fat for spreadable products. Foie‑gras poutine – a regional adaptation: fries fried in duck fat, cheese curds and gravy topped with a lobe of seared foie gras[6]. Duck‑in‑a‑can (Canard en conserve) – at APDC, a canned dish of roasted duck with foie gras and cabbage. Pairings. Foie gras is commonly paired with sweet elements like maple syrup, fruit compotes, or ice wine, balancing the rich liver. Seared foie gras is served with brioche or toast; terrines come with fleur de sel and crackers[7]. Quebec chefs sometimes incorporate maple or local berries, giving the dish a regional flair. Wines such as Sauternes, ice cider or late‑harvest Riesling accompany foie‑gras courses. Integration into local cuisine. While foie gras has French origins, Canadian chefs integrate it with Quebec comfort foods (poutine), maple syrup glazing, and Canadian wild berries. These adaptations create a hybrid French‑Canadian identity and help normalize the delicacy within regional culinary culture. However, the core preparation remains French, emphasising tradition and craftsmanship. Centrepiece vs garnish. Foie gras may be a centre‑piece (as in APDC’s duck‑in‑a‑can or seared liver courses) or a luxury garnish (added to steak, burgers, or poutine). Chefs use it to signal exclusivity and indulgence.

Media and menu framing. Canadian media and tourism websites describe foie gras using language of “indulgence,” “luxury,” and “gourmet experience”. Tourisme Montréal markets the foie‑gras poutine as “fancy fries” with a “generous lobe of foie gras”[6]. Producers like Rougié emphasise French “savoir‑faire” and tradition, and butcher shops call their terrines holiday classics[7]. Menus often list the geographic origin (“foie gras du Québec” or “foie gras du Sud‑Ouest”), underscoring authenticity. Dominant narratives. Within culinary circles, foie gras represents sophistication and indulgence. Food writers treat it as a hallmark of high cuisine, while some Quebec chefs use it to express regional pride. The practice of adding foie gras to poutine – a humble dish – plays with the contrast between everyday and opulent. Normalization vs moral ambivalence. The product is not fully normalized; many Canadians are unfamiliar with foie gras or object to it on ethical grounds. Animal‑welfare groups highlight the cruelty of force‑feeding and call for bans, while chefs defend it as part of French culinary heritage. The 2025 petition to ban force‑feeding shows growing public ambivalence[11]. Some restaurants have removed foie gras from menus after activist pressure, particularly in British Columbia. Justifications. Producers and chefs justify foie gras by emphasizing traditional methods, quality of life on farms, and culinary excellence. Rougié asserts that its ducks are raised with care and that foie gras is part of cultural heritage. Critics argue that force‑feeding is cruel, citing veterinary evidence on welfare risks[15].

Marketing strategies. Canada’s foie‑gras industry does not use mass advertising; marketing is largely B2B. Rougié invites chefs to tastings and workshops to build loyalty and trains them in product usage[13]. Producers highlight craftsmanship, French origin and Quebec terroir. Retail packaging uses euphemistic terms such as “bloc de foie gras,” “parfait,” or “torchon” rather than discussing force‑feeding. Labels mention appellations (e.g., “Foie gras du Québec”) and sometimes maple or Armagnac flavourings to evoke luxury. Discretion vs explicitness. Mainstream advertising rarely mentions foie gras; instead, the delicacy appears in gourmet catalogues, restaurant menus and holiday guides. There is no national promotional campaign. Producers avoid referring to force‑feeding; marketing focuses on taste, texture and tradition.

Legal status. As of January 2026, foie gras production, import and sale remain legal in Canada. No federal or provincial laws ban force‑feeding. Canada’s National Farm Animal Care Council is updating poultry Codes of Practice, but no specific standards for foie‑gras ducks exist[16]. Imports are subject to high tariffs and sanitary regulations under Canada’s supply‑management system[9]. Activist pressure and public opinion. Animal‑welfare organizations (e.g., Animal Justice, Vancouver Humane Society, PETA) campaign to ban force‑feeding. In September 2025, Liberal MP Nathaniel Erskine‑Smith sponsored a House of Commons petition that calls on the federal government to ban force‑feeding and prohibit the sale and importation of foie gras produced by this method[11]. The petition remains open until January 2 2026 and reflects growing social pressure. Canadian SPCAs distribute scientific reports criticizing foie‑gras production, and some municipalities discuss bans, but no ban has been enacted. Public sentiment is mixed: many Canadians are unaware of foie gras or indifferent, while foodies defend it for its taste and tradition. Notable controversies. Undercover investigations by animal activists have documented alleged cruelty at Quebec foie‑gras farms, generating media coverage. However, these reports often come from advocacy groups and are contested by producers. The California foie‑gras ban, upheld by the U.S. Supreme Court, indirectly affects Canada because Quebec producers supply U.S. markets; they joined litigation against the ban. Yet the ban’s effect on Canadian consumption is minimal.

Persistence of foie gras consumption. Foie gras persists in Canada primarily because of culinary culture and tourism. French‑Canadian gastronomy values the delicacy, and restaurants use it to signal sophistication. The small but stable production base in Quebec ensures supply, while limited imports from Hungary and France fill specific niches[1]. High tariffs limit competition and maintain high prices.[9] Drivers of consumption. The key drivers are elite dining experiences, chef‑driven menus, festive traditions, and food tourism. The industry relies on relationships with chefs rather than mass consumers[13]. Celebrity chefs and tourism bodies promote foie gras dishes such as APDC’s poutine[6]. Vulnerabilities and pressure points. Ethical concerns over force‑feeding pose the greatest vulnerability. The 2025 parliamentary petition shows that political momentum could lead to legal restrictions, particularly on force‑feeding and importation[11]. The industry’s dependence on a small number of producers and high‑value restaurant sales makes it sensitive to negative publicity and restaurant boycotts. Avian‑influenza outbreaks in Europe can disrupt imports and highlight biosecurity risks. Consumer awareness campaigns and availability of plant‑based “faux gras” could reduce demand. Place in the global foie‑gras economy. Canada is a small player compared with France or Hungary. It consumes roughly 100 tonnes per year – less than one per cent of global production – and produces about 80 tonnes domestically[1]. However, Canada’s proximity to the United States makes it strategically important for firms like Rougié to access the U.S. market from a North‑American base. Any ban on production or import could shift North‑American supply chains and influence global debates on foie gras.

Foie gras consumption in Canada is a niche luxury behaviour centred on Quebec’s culinary tradition and high‑end restaurants. The market consumes about 100 tonnes annually, with roughly 20 tonnes imported and the rest produced by a handful of Quebec farms[1]. Consumption is closely tied to festive dining, chef‑led menus and food tourism, rather than everyday eating. Despite activism and growing ethical scrutiny, no legal ban exists, and the industry continues to market foie gras through narratives of heritage and indulgence. Yet the small size of the market and political pressure present clear vulnerabilities that could reshape Canada’s role in the global foie‑gras economy. [1] [2] [4] [5] [8] [9] [10] [13] [14] Une filière foie gras complète | Des produits Rougié made in Canada | Réussir volailles https://www.reussir.fr/volailles/des-produits-rougie-made-canada [3] [15] [16] The animal health and welfare consequences of foie gras production - PMC https://pmc.ncbi.nlm.nih.gov/articles/PMC3595949/ [6] Everything you need to know about poutine | Tourisme Montréal https://www.mtl.org/en/experience/poutine-101 [7] Quebec foie gras terrine – Boucherie Édouard et Léo https://boucherieedouardetleo.com/products/terrine-de-foie-gras [11] Animal Law Digest: Canada Edition: Issue 103: House of Commons Petition Calling for a Ban on Foie Gras Introduced | Brooks Institute https://thebrooksinstitute.org/animal-law-digest/canada/issue-103/house-commons-petition-calling-ban-foie-gras-introduced [12] La Ferme Québec-Oies | Visit Québec City https://www.quebec-cite.com/en/businesses/la-ferme-quebec-oies

Canada’s foie gras industry is minuscule by global standards. It is concentrated in the province of Quebec, which accounts for 100 % of Canada’s force‑fed duck production[1] and more than 40 % of national Pekin duck output[1]. By the late 2000s the industry produced roughly 8,500 duck livers per week—about two tonnes of foie gras—up from only a few hundred a decade earlier[4]. Today there may be about 20 farms producing foie gras[5]. Three vertically integrated companies—Rougié (La Ferme Palmex), Aux Champs d’Élisé and, until its 2016 bankruptcy, Élevages Périgord—dominate output[6]. Small artisanal farms (La Ferme Basque, Ducs de Montrichard etc.) make up a niche segment[7]. Politically and economically, the industry is fragile. Quebec producers have benefited from Canada’s permissive laws and from federal and provincial research grants, such as a 2019 Agriculture and Agri‑Food Canada grant of CA$123,000 to develop better feed strategies for foie gras[8]. However, they face reputational challenges from animal‑welfare campaigns, disease threats and dependence on export markets. The market is mostly export‑driven: in 2017 Canada exported 2,181 tonnes of duck meat, and about 33 % of that was foie gras (frozen or fresh)[9]. The United States absorbs most exports—particularly through gourmet distributors—while domestic consumption is small and seasonal. Canada plays a niche role in the global supply chain, supplying high‑end duck livers to North American chefs when French supply is restricted and competing with two U.S. producers.[6]

Canada exports most of its foie gras, with the United States as the primary destination. AÉCOQ reports that in 2017, exports totalled 2,181 tonnes of duck meat, of which 33 % was foie gras[9]. The WITS database shows that Canada exported 307,284 kg of frozen duck and goose offal in 2024, worth US$5.74 million, with the United States purchasing nearly US$5.5 million and smaller volumes going to Singapore, Japan and Bonaire[32]. In 2023 the category’s exports were 296,043 kg worth US$6.14 million, again almost entirely to the United States[36]. Earlier years show higher volumes: 4.5 million kg in 2010[31] and 5.0 million kg in 2015[37], suggesting a decline. The broad HS code includes duck hearts, fat and other offal, so the numbers overstate foie gras but illustrate export dependence. Trade is sensitive to policy changes. The California sales ban (effective 2012) initially barred any sale of force‑fed foie gras in the state. Quebec producers, via AECOQ, sued California, arguing federal pre‑emption; the Ninth Circuit rejected their claims but clarified that out‑of‑state internet sales where title passes outside California are permitted[22]. When a federal court briefly struck down the ban in 2015, Quebec producers described California as 25 % of the U.S. market worth about CA$2 million in revenue[35]. The ban’s reinstatement reduced restaurant sales but not mail‑order shipments. Canada does not import significant quantities of foie gras; domestic supply and imports from France compete for a small gourmet market.

Animal‑welfare activism has accompanied the industry’s growth. Early 2000s: Farm Sanctuary and Global Action Network conducted undercover investigations at Élevages Périgord and Palmex, releasing footage that circulated internationally. 2009: activists launched a change.org petition alleging that 500,000 ducks were killed each year and calling for a boycott[14]. 2010: Montreal magazine Maisonneuve published “Foie Gras Wars,” documenting activist infiltrations, natural foie gras experiments and the culture clash between chefs and animal‑rights groups[4]. 2013: PETA released an investigation at Palmex (featured in The Nation Thailand), showing ducks in narrow cages and marketing the footage globally[41]. 2019–2020: groups such as the Vancouver Humane Society campaigned for a national ban and highlighted that Quebec is the only Canadian province producing foie gras[46]. 2025: a federal e‑petition called on Parliament to ban force‑feeding and the import of products derived from force‑feeding[24]. The petition referenced bans in countries such as the U.K. and India and emphasised welfare and public health. Producers and chefs countered by emphasising tradition and quality. Chef Martin Picard of Au Pied de Cochon publicly supported Quebec foie gras, insisting on Palmex supply and criticising U.S. bans[3]. Industry association AÉCOQ engaged in public relations and developed its 2018 guide to improve transparency. Producers also lobbied provincial and federal authorities; Rougié president Benoît Cuchet argued that the California sales ban unfairly targeted Quebec producers and emphasised the absence of French competition[6].

Canada’s foie gras industry mirrors the French model in its use of Mulard ducks, mechanised gavage and artisanal marketing, but it differs in scale, market orientation and political context. Similarities: producers rely on force‑feeding, emphasise gastronomic tradition, and convert the entire duck into value‑added products (magret, confit, rillettes). Differences: Scale and concentration – With perhaps 20 farms and three major companies, Canada’s industry is tiny compared with France’s thousands of farms. Quebec produces all force‑fed ducks in Canada[1]. Export dependency – Whereas French foie gras is mostly consumed domestically, Canadian producers export a large share, especially to the United States[9]. This exposes them to foreign bans and currency risks. Lack of supply‑management – Unlike poultry sectors governed by quotas, foie gras producers operate without supply management, making them sensitive to feed prices and market downturns[34]. Political vulnerability – The industry lacks statutory protection and is subject to general animal‑cruelty laws and public opinion. Voluntary guidelines signal an attempt at self‑regulation[20]. Cultural context – In Quebec, foie gras is associated with French culinary heritage and high‑end dining, but outside the province it has limited cultural resonance. This constrains domestic demand and concentrates activism in Quebec. On the spectrum of “luxury artisanal ↔ industrial commodity exporter,” Canada sits closer to the export‑oriented end but remains artisanal in scale. It is politically vulnerable yet economically reliant on exports, making it sensitive to both activism and trade policy.

The Canadian foie gras sector has several choke points: Export markets: The U.S. (particularly California and New York) absorbs most exports. Sales bans or import restrictions (e.g., extended California ban, potential U.S. federal ban) would significantly reduce revenue[35]. Targeting key restaurant chains or distributors could therefore curtail demand. Limited number of facilities: Industrial production is concentrated in a handful of farms and one main slaughterhouse. Exposés or enforcement actions at these sites (e.g., Aux Champs d’Élisé’s 4,000‑cage facility[26]) can disrupt supply. Campaigns highlighting worker accidents or animal‑welfare violations have reputational impact. Feed and genetics: Producers import sterile Mulard ducklings and rely on corn. Trade disruptions (e.g., avian influenza restrictions or French export bans) or price spikes could constrain production. Lack of legal codification: The industry operates under general animal‑welfare laws. Activists could pursue prosecutions under cruelty statutes, challenge marketing claims, or lobby for explicit bans. The voluntary nature of the 2018 guide provides a leverage point for demanding regulatory codes[20]. Public health and environmental concerns: Disease outbreaks at nearby poultry farms, mass culls and worker safety incidents highlight systemic risks. Combined campaigns linking animal welfare, public health and labour rights could broaden coalitions.

The Canadian experience offers several lessons for advocates and policymakers: Targeted sales bans can reshape markets. California’s ban severely restricted restaurant sales but not mail‑order shipments; Quebec producers adjusted by shifting to internet sales[22]. Comprehensive bans on import or sale—such as those adopted in the U.K. (imports) and New York City (in 2022, though not yet enforced)—would more decisively impact producers. Legal challenges may fail when bans focus on sales rather than production. The Ninth Circuit upheld California’s sales ban because it regulated in‑state commerce and did not compel out‑of‑state producers to change methods[22]. Advocates can design legislation to withstand Dormant Commerce Clause challenges by avoiding direct regulation of production. Coalitions matter. Canadian campaigns have largely been animal‑welfare‑driven; incorporating public health (avian influenza), worker safety (e.g., electrocution accident), environmental concerns and ethical consumption could build broader support. Transparency pressures can lead to voluntary reforms. Facing activism, AÉCOQ produced a comprehensive guide and engaged regulators[21]. Demands for stronger enforcement, public reporting of inspections and mandatory codes could leverage this momentum. International comparisons resonate. Campaigners cite bans in other countries and states to highlight Canada’s lagging policy[24]. Producers similarly emphasise that French supply is restricted by avian influenza and that Canada fills a market niche[35]. Understanding these narratives helps craft persuasive arguments.

Industry structure and production: AECOQ, Guide pour l’élevage des canards (2018). Quebec produces over 40 % of Canada’s Pekin ducks and 100 % of its force‑fed ducks[1]; the guide was developed to address rising welfare expectations and was reviewed by CFIA, MAPAQ and other stakeholders[21]. Production volumes: Maisonneuve magazine reported that Quebec produced ~8,500 duck livers per week in 2010[4]. Science Business estimated about 20 producers in 2019[5]. Export statistics: AECOQ’s export page states that Canada exported 2,181 tonnes of duck meat in 2017 and that 33 % was foie gras[9]. WITS customs data show declining exports of HS 020743 (duck/goose offal) from 4.5 million kg in 2010[31] to 307,284 kg in 2024[32]. Producer information: The French Feast site notes that Élevages Périgord, founded in 1993, became Canada’s leading producer[10]. Rougié’s U.S. site indicates that the company has operated in Quebec since 1998 and markets its products worldwide[25]. Périgord bankruptcy: A local newspaper reported that Élevages Périgord declared bankruptcy in April 2016, had a 30‑employee slaughterhouse linked to about 15 farms, suffered a 32 % revenue decline and a CA$15 million deficit, and was acquired by Hudson Valley Foie Gras for CA$2 million[48]. Facility scale and labour: A Quebec labour‑safety investigation describes Aux Champs d’Élisé’s gavage barn: two zones of 2,000 cages (4,000 total), ducks delivered at 11 weeks and force‑fed for ~12 days, with each worker feeding up to 1,000 ducks per session[43][28]. Association statements: AÉCOQ emphasises that Quebec exports primarily frozen ducks, duck pieces and foie gras, and that value‑added products like foie gras are gaining presence in grocery stores[47]. It also notes that members use 100 % local ducks and operate under CFIA/MAPAQ inspection[38]. Activism and opposition: The Winnipeg Humane Society summarises undercover investigations at Canadian foie gras farms and alleges routine cruelty[42]. PETA’s 2013 expose shows ducks in narrow cages at Palmex[41]. The Vancouver Humane Society’s 2025 petition calls for a ban on force‑feeding and on foie gras imports[24]. California litigation: The Ninth Circuit’s opinion in Ass’n des Éleveurs de Canards et d’Oies du Québec v. Bonta (2022) summarises the legal reasoning upholding California’s sales ban[22][23]. Quebec media reported that only three Quebec producers (Rougié, Aux Champs d’Élisé and Élevages Périgord) met U.S. export requirements and that the California market represented 25 % of potential U.S. sales, worth about CA$2 million[35]. Food safety: The CFIA recall notice for Rougié Duck Foie Gras due to undeclared milk in 2021 illustrates regulatory enforcement[40]. 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