Spain

Estimated volume and per‑capita relevance. Spain is the world’s second‑largest consumer of foie gras, only surpassed by France. Around 2024, the Spanish sector estimated domestic consumption at ~2,500 tonnes of foie gras products. This figure comes from Interpalm’s 2025 report, which notes that Spain raised 954,981 ducks, produced 524 t of foie gras and consumed about 2,500 t domestically[1]. Other sources provide similar but slightly higher ranges: an Avicultura interview in 2019 put annual consumption at ~3,000 t, emphasising that only ~600 t were produced locally[2], while a 2022 report by Anafric estimated more than 3,150 t[3]. These figures suggest that Spain consumes between 2.5–3.2 thousand t annually, corresponding to roughly 50–80 g per person (Spain’s population is ~47 million). Spain’s per‑capita consumption is therefore much lower than France’s (~272 g), but higher than other countries and places it firmly among elite consumers[4]. Trends over time. Household consumption of “foie‑gras y patés” reported by the national market panel shows a decline after 2020. In 2022 households purchased 12.2 million kg of foie‑gras and pâté combined (about 0.3 kg per capita) and spent €133.8 million; this category includes inexpensive patés, so actual foie‑gras consumption at home is likely much smaller[5]. Restaurant and hotel sales account for about 70 % of sector revenues[6]. The 2020 pandemic briefly reduced demand; domestic production fell to 487 t because restaurants were closed[7]. By 2024, production recovered to 524 t and sales exceeded €56 million[1]. However, animal‑welfare campaigns and rising interest in plant‑based alternatives (e.g., Nestlé’s “Voie Gras” or the Catalan start‑up “FoieGood”) have begun to erode demand among some consumers[8]. Retail data show a wide range of products priced from €7.09 for 130 g bloc (~€55/kg) to €11.50 for 80 g mi‑cuit (~€144/kg) in supermarkets[9], indicating that foie gras remains a luxury item.

Income profile. Foie gras consumption in Spain has long been associated with affluent consumers, urban gourmets and special occasions. The majority of sales take place in fine‑dining restaurants and up‑market hotels, and the sector estimates that 70 % of foie gras is sold through the hospitality channel[6]. Household consumption is limited (0.3 kg of foie‑gras/pâté per capita in 2022[5]) and concentrated among higher‑income, childless households; retired households, adults without children and single‑person households buy more prepared meat products than large families[10]. Gourmet retail and online shops cater to middle‑ and upper‑class consumers by offering whole lobes, mi‑cuit, blocs and pâtés at premium prices[9]. Domestic consumers vs tourists/expatriates. Tourism plays a major role in Spain’s foie‑gras market. In 2019 the industry noted that 70 % of foie gras sales were directed at restaurants and hotels, many of which serve tourists[6]. High‑end restaurants in Barcelona, Madrid, San Sebastián and Marbella target international visitors and expatriates who expect French‑style cuisine. Domestic consumers still drive most demand: Interpalm estimates that 93 % of sales are within the domestic market, meaning exports account for only 7 %[11]. Consumption peaks during Christmas and festive periods, when foie gras is considered a celebratory delicacy[12]. Demographic and regional concentrations. Production and, by extension, consumption are concentrated in northern regions—Navarra, Castilla y León, País Vasco, Cataluña and Aragón—where most farms and processors are located[13]. Urban centers like Madrid, Barcelona, Bilbao and San Sebastián host many fine‑dining establishments featuring foie gras. Tourism in coastal resorts (Costa del Sol, Balearic Islands) and Basque gastronomic tourism (e.g., in San Sebastián) also support consumption. Domestic consumption is highest among older adults, affluent households and couples without children[10]. Seasonality. Foie gras is largely a symbolic luxury consumed at Christmas and festive dinners. A 2025 consumer guide emphasises that mi‑cuit and canned foie gras are popular for home celebrations during the holiday season[12]. Restaurants feature foie gras year‑round, but demand rises during the winter holidays and during tourist high season.

Domestic production vs imports. Spain produces around 500–600 t of foie gras annually. Production was 600 t in 2019[14], fell to 487 t in 2020 because of the pandemic[7], increased to 524 t in 2024[1] and reached 1,058.6 t of transformed foie gras in 2022 due to growth in processed products[15]. This output comes from roughly 26 farms, six slaughterhouses and nine processing plants[16]. Because domestic consumption is in the range of 2.5–3.2 k t, Spain must import ~1.9–2.7 k t of foie gras products annually to meet demand. WITS trade data for 2023 show Spain imported 92.8 t of fresh or chilled fatty livers (HS 020731), valued at $3.2 million, mainly from France, Bulgaria and Hungary[17]. Spain also imported 2,234 t of frozen cuts and offal of ducks/goose (HS 020743) valued at $26.5 million, largely from Bulgaria, France, Hungary, Poland and Belgium[18]. An Avinews report for 2018 reported higher volumes: Spain imported 884 t of fresh foie gras and 1,688 t of prepared products[19]. The difference between the two sets of figures reflects fluctuations in trade and possible changes in customs classifications, but both underline heavy import reliance. Main suppliers and forms. The principal suppliers are France, Bulgaria and Hungary for fresh livers[17] and Bulgaria, France and Hungary for frozen cuts[18]. Imports include whole livers, mi‑cuit, blocs and pâtés; many are sold under French brands (Rougié, Labeyrie) as well as Spanish brands (Martiko, Malvasía). Spain also exports about 100–130 t of foie gras (mostly prepared products) to the EU and Japan, generating €4–5 million[20][1]. This indicates Spain functions mainly as a consumer and minor exporter, not a re‑export hub. Effects of bans and restrictions. Spain is one of only five European jurisdictions (France, Hungary, Bulgaria, Spain and Wallonia) that still allow force‑feeding. Animal‑rights organisations have petitioned Congress to prohibit the practice and collected over 100,000 signatures, but in 2025 the Spanish government said that no additional legislative measures were forthcoming[21]. Because production is legal, there has been no domestic ban, though consumption is contested. Some restaurants voluntarily remove foie gras due to activist pressure, and sales have declined slightly, but overall demand remains strong.

Fine‑dining and gastronomy. Foie gras is most visible in high‑end restaurants and Michelin‑starred establishments, particularly in the Basque Country and Catalonia. Chefs serve it as a centrepiece (seared or as terrines) or as an ingredient in modern Spanish cuisine. Restaurants in tourist destinations (Madrid, Barcelona, San Sebastián, Marbella) drive much of the demand[6]. Hotels, airlines and cruise ships. Luxury hotels and cruise lines offer foie gras to international guests; some Spanish carriers have served foie gras in premium cabins. Airlines and cruise operators typically source from large suppliers like Martiko or French companies. However, these accounts represent a smaller share compared with restaurants and retail. Retail outlets. Foie gras appears in gourmet shops, supermarkets, delicatessens and online stores. Supermarkets such as El Corte Inglés stock a range of products (whole mi‑cuit, bloc, parfait) at €50–€150 per kg[9]. Duty‑free shops at airports sell small tins and vacuum‑packed slices to tourists. Households purchase foie gras primarily during the holiday season[12]. Private homes vs public dining. Restaurant consumption dominates; households consume relatively small quantities. The 2022 household market panel recorded only 0.3 kg per capita for foie‑gras and pâtés[5]. When eaten at home, it usually accompanies celebrations or is given as a gift. Public dining (restaurants, hotels, banquets) remains the primary channel for consumption. Geographical hotspots. Consumption is prominent in Basque Country (San Sebastián), Navarra (Pamplona), Castilla y León (Burgos, Valladolid), Madrid, Catalonia (Barcelona) and coastal resorts. These areas house most producers and upscale restaurants[13].

Key companies and distributors. Spain’s foie‑gras sector is organised through Interpalm, the inter‑professional association representing farmers and processors. Major producers include Martiko, Malvasía, Selectos de Castilla, Eñeko, La Albufera and the French firm Rougié (which has operations in Navarra). 26 farms, six slaughterhouses and nine processing plants supply the domestic market[16]. Importers distribute French brands (Labeyrie, Rougié) and Eastern European suppliers. Export volumes are modest (about 10 % of production) and go mainly to France, Portugal, Japan and Middle Eastern markets[20][1]. Role of tourism and hospitality. The sector relies heavily on hospitality and tourism; restaurants, hotels and catering firms account for 70 % of sales[6]. Demand is sensitive to tourism flows; the pandemic caused a sharp drop in consumption, but recovery in tourism has revitalised sales. Rural production areas benefit from gastronomic tourism—visitors to foie‑gras farms and regional festivals support local economies. Price positioning. Foie gras is marketed as an ultra‑luxury or accessible luxury. Premium whole livers and mi‑cuit are sold at €120–€150/kg, while blocks and mousses are priced at €50–€80/kg[9]. Spanish brands often highlight good value compared to French products and emphasise that Spanish foie gras comes from ducks rather than geese, which are perceived as more affordable. Market evolution and substitutes. The sector has diversified by promoting duck magret, confit and other by‑products. Foie‑gras substitutes and plant‑based alternatives are gaining attention. Nestlé launched “Voie Gras” in Spain in 2023 and described Spain as the second‑largest market for foie gras; the product aims to capture ethically minded consumers[8]. Catalan company FoieGood markets free‑range, non‑force‑fed foie gras and emphasises animal welfare[22].

Common preparations. Spanish restaurants serve foie gras in various forms: Mi‑cuit (semi‑cooked) – lightly cooked whole liver with a soft texture; often served seared with fruit compote or as a terrine. Bloc or parfait – emulsified pieces of liver pressed into a block; used to spread on toast or croquetas. Terrine and mousse – seasoned and moulded; served cold as a starter. Seared escalopes – thick slices pan‑seared and served with sweet sauces, truffle or honey. Integration into local dishes – foie gras appears on solomillo (sirloin) with foie, hamburgers, croquetas, pintxos in the Basque Country and modern tapas. Pairings. Foie gras is typically accompanied by sweet wines (Sauternes, Tokaji), Pedro Ximénez sherry, Cava or late‑harvest wines, and by sweet jams, figs, apple compote, or onion confit. Toasted brioche or rustic bread is customary. In Spain, chefs also pair it with Ibérico ham, cider, smoked eel or Mediterranean fruit for regional flair. Integration vs French framing. Although foie gras is imported from France and uses French terminology, Spanish chefs have integrated it into local cuisine. Basque pintxos often layer foie gras on bread with quince paste; Catalan chefs incorporate foie into escudella or with catalan wines. Media coverage emphasises Spanish artisanal producers and emphasises regional identity, distinguishing Spanish duck foie gras from French goose foie gras[3]. Centrepiece vs garnish. In high‑end restaurants, seared foie gras may be a centre‑plate item. In casual settings it often appears as a component—a slice topping a steak, an ingredient in croquetas or a spread on toast. Many home consumers purchase small tins or slices for canapés.

Narratives of luxury and celebration. Foie gras is framed in Spain as a luxury delicacy and festive tradition. Media and marketing call it a manjar (delicacy) associated with Christmas dinners, weddings and special events[12]. The sector’s communications describe Spanish foie gras as heritage and emphasise its rural roots and contribution to regional economies[23]. Chef‑driven restaurants highlight creativity and indulgence. Animal welfare and ethical ambivalence. Spain’s foie‑gras industry stresses compliance with European welfare regulations. Interpalm notes that ducks in Spain spend 90 % of their lives outdoors before the short fattening phase[24] and that individual cages are banned[25]. Producers emphasise their adoption of the European Charter for Palmipeds and independent welfare audits[26]. Meanwhile, animal‑rights organisations describe force‑feeding as cruel and call for a ban. In 2025, Animal Equality pointed out that Spain is one of only five EU states allowing force‑feeding and lodged a complaint against “misleading labelling”; they filed a petition with over 100,000 signatures to ban the practice[21]. Public support for bans appears limited, but the debate has increased consumer awareness. Defence and justification. The foie‑gras sector justifies consumption by highlighting cultural tradition, rural employment and gastronomic excellence. Industry leaders argue that Spanish foie gras uses ducks (rather than geese) and collective pens, emphasising reduced suffering[25]. They also emphasise that producers follow strict hygiene and labeling regulations and that the product supports thousands of jobs[11].

Marketing strategies. Spanish producers market foie gras by emphasising geographical origin, craftsmanship and value relative to French products. The industry launched the “Manual del Foie Gras” and a social‑media campaign “El Foie Gras en Reels” to educate consumers about categories (entero, mi‑cuit, bloc, parfait) and encourage transparency[27]. Labels highlight the percentage of foie gras: “entero” indicates whole liver, “bloc” denotes 100 % foie gras, “parfait” must contain ≥75 %, and mousse or galantine about 50 %[28]. Producers advise reading labels to distinguish products “con foie gras” (≥20 %). Avoidance of force‑feeding language. Marketing rarely mentions force‑feeding; it instead uses euphemisms like “traditional fattening” or emphasises that ducks have outdoor access. Some firms, like FoieGood, explicitly market their product as free‑range and non‑force‑fed, appealing to ethical consumers[22]. Plant‑based products such as “Voie Gras” use playful language to connect with traditional foie gras while emphasising animal welfare[8]. Advertising presence. Foie gras is not heavily advertised on mainstream television; promotion appears mainly in food magazines, gourmet websites and social media. Since consumption is seasonal, adverts peak around Christmas. Restaurants and hotels promote foie gras through tasting menus and highlight local producers.

Legal status and enforcement. Foie‑gras production is legal in Spain, including the practice of force‑feeding (gavage). Spain is one of five European jurisdictions where force‑feeding is still permitted[29]. A 2025 news report noted that, despite Spain’s progressive animal‑welfare laws for pets, the government said no additional measures would be taken to ban force‑feeding[21]. EU animal‑welfare legislation prohibits routine mutilations and mandates minimum space and feed requirements, but it does not ban force‑feeding; thus Spanish production continues under regulation. Public opinion and activism. Animal‑rights organisations (Igualdad Animal, Animal Equality) actively campaign against foie gras, organising protests, investigations and petitions. In 2025, Animal Equality filed a complaint against the foie‑gras employers’ association for misleading labeling and lobbied for a ban[30]. The issue occasionally surfaces in parliament, where non‑binding motions have been introduced. However, public support for a ban remains minor relative to culinary enthusiasm. Some city councils (e.g., Barcelona) have debated restrictions but no national ban has materialised. Notable controversies. Undercover investigations have occasionally exposed poor conditions at farms, causing reputational damage. In 2012 Animal Equality released a video showing overcrowded cages and diseased livers; the group claimed Spanish farms slaughter 1.15 million ducks annually and produce only 850 t of foie gras, implying heavy imports[31]. Industry leaders dismissed these numbers as exaggerated. Public controversies have also emerged when high‑profile retailers (e.g., Amazon UK) removed foie gras from sale due to welfare concerns; Spanish producers responded by emphasising improved standards.

Reliance on imports creates vulnerability. Spain produces only about one‑fifth to one‑quarter of the foie gras it consumes, relying heavily on imports from France, Bulgaria and Hungary[17][19]. Any trade disruption (avian‑flu outbreaks, EU trade measures, activism in exporting countries) could constrain supply and raise prices. Hospitality dependency. With 70 % of sales to restaurants and hotels[6], foie‑gras demand is tied to tourism and economic cycles. Pandemics or recessions quickly reduce consumption, but recovery in tourism revives sales. Cultural attachment vs ethical pressure. Foie gras retains strong cultural status as a festive delicacy. Yet increased activism and awareness of animal welfare have driven some decline in consumption and encouraged the emergence of “ethical” and plant‑based substitutes[8][22]. Should legal bans gain momentum in the EU, Spanish producers may need to adapt by adopting non‑force‑fed methods or diversify into other duck products. Market consolidation and rural impact. Spain’s foie‑gras sector is small but organised; consolidation among a few producers allows coordinated marketing and lobbying. Production supports rural economies in northern regions and fosters agritourism[23]. Policy measures affecting animal‑welfare could have significant local economic effects. Position in global market. Spain’s consumption (2.5–3.2 k t) makes it a critical export destination for French and Eastern European producers. Spanish importers also supply processed products to other EU markets. As global demand evolves—with increasing ethical scrutiny—Spain could influence suppliers by favouring welfare‑friendly products. Failure to adapt could lead to reputational damage and market contraction. [1] La producción de foie gras en Europa consolida su futuro https://www.qcom.es/alimentacion/opinion/la-produccion-de-foie-gras-en-europa-consolida-su-futuro_70221_8_74248_0_1_in.html [2] [6] [14] [16] [20] [25] "España es el segundo consumidor de FOIE GRAS del mundo” - Avicultura https://avicultura.com/espana-es-el-segundo-consumidor-de-foie-gras-del-mundo/ [3] [7] [13] [23] [24] [26] El foiegras español, comprometido con la sociedad - Anafric https://anafric.es/el-foiegras-espanol-comprometido-con-la-sociedad/ [4] [19] Producción y mercado de foie gras en el mundo valores avícolas https://avinews.com/produccion-y-mercado-de-foie-gras-en-el-mundo/ [5] [10] DYC_177_08_Consumo-y-gasto-en-embutidos.pdf https://www.mercasa.es/wp-content/uploads/2024/04/DYC_177_08_Consumo-y-gasto-en-embutidos.pdf [8] A la venta la primera alternativa vegana al foie - Diario de Gastronomía: Cocina, vino, gastronomía y recetas gourmet https://diariodegastronomia.com/la-venta-la-primera-alternativa-vegana-al-foie/ [9] Foies · Supermercado El Corte Inglés https://www.elcorteingles.es/supermercado/frescos/charcuteria-y-queso-envasado/foies-y-pates/foies/ [11] Manual del Foie Gras: La guía perfecta para las nuevas generaciones https://www.qcom.es/foie-gras/consumo/manual-del-foie-gras-la-guia-perfecta-para-las-nuevas-generaciones_71854_3075_75615_0_1_in.html [12] [27] [28] Esta Navidad, acierta con el Foie Gras: claves para no perderse entre etiquetas https://www.qcom.es/alimentacion/consumo/esta-navidad--acierta-con-el-foie-gras-claves-para-no-perderse-entre-etiquetas_78399_3075_79730_0_2_in.html [15] El foie gras, un sector clave para el mundo rural | European Livestock Voice https://realidadganadera.es/home/actividad/mas-alla-del-titular/el-foie-gras-un-sector-clave-para-el-mundo-rural/ [17] Spain Fresh or chilled fatty livers of geese or ducks imports by country | 2023 | Data https://wits.worldbank.org/trade/comtrade/en/country/ESP/year/2023/tradeflow/Imports/partner/ALL/product/020731 [18] Spain Frozen cuts and offal of geese, ducks and guine imports by country | 2023 | Data https://wits.worldbank.org/trade/comtrade/en/country/ESP/year/2023/tradeflow/Imports/partner/ALL/product/020743 [21] [29] [30] ! Spanish News Today - Spain Is One Of Just 5 Countries In Europe To Still Allow Forced Feeding Of Animals https://spanishnewstoday.com/spain-is-one-of-just-5-countries-in-europe-to-still-allow-forced-feeding-of-animals_1000208934-a.html [22] FoieGood: The Alternative https://www.foiegood.com/ [31] Investigation: The Reality of Europe's Foie Gras Farms | Animal Equality https://animalequality.org/news/2012/07/23/undercover-investigation-into-foie-gras-farms-in-europe/

Spain’s foie gras industry is small compared with France but is nevertheless the fourth largest producer in Europe and the second biggest consumer worldwide[1]. Production peaked at just over 600 tonnes in 2019[8], declined during the COVID‑19 pandemic and avian‑influenza restrictions, and stabilised around 525 tonnes in 2023[1]. About 10 % of this output is exported to around 40 countries, generating €4.1 million in export revenue in 2023[2]. The domestic market—restaurants and supermarkets—absorbs most production, with sales of €55.5 million in 2023[2]. Spain also imports significant quantities of foie gras from France to satisfy consumption estimated at over 3 300 tonnes[3]. Politically the industry has long enjoyed protection as part of rural development policy. However, undercover investigations and animal‑welfare campaigns have increased pressure on legislators. In November 2025 a non‑binding parliamentary motion (PNL) instructed the government to analyse the impacts of force‑feeding and consider reforms[7]. The motion indicates political fragility; yet producers remain influential because the sector supplies income to rural areas in Castile‑León, Navarre, Basque Country, Catalonia and Aragón[1].

Ancient and pre‑industrial origins. Spaniards have consumed livers of fattened waterfowl since antiquity. Roman author Aelian described Iberian geese being overfed with figs, but there is little evidence of continuous production in Spain during the Middle Ages. In the 20th century, foie gras remained a predominantly French specialty; Spanish diners consumed imported foie. 1970s–1980s: introduction by French migrants and artisanal pioneers. Modern production began in the early 1980s when families with Franco‑Spanish roots established small farms in northern Spain. Collverd, founded in 1980 in Alt Empordà (Catalonia), reared ducks in semi‑freedom and built a local slaughterhouse and artisanal processing plant[9]. In 1989 the de Prado family created Selectos de Castilla in Villamartín de Campos (Palencia), combining French know‑how with Castilian climate; the company fattened ducks on corn under Label Rouge standards and exported roughly 25 % of production[10]. By 1990 Spain produced only about 34 000 animals[11]. 1990s–2000s: scaling up with French partnerships. Production gradually expanded. Official EU statistics recorded 45 000 ducks in 1995 and 55 000 in 1996[11]. The industry remained artisanal until the late 1990s, when Spanish entrepreneurs partnered with French cooperatives. Martiko, founded in 1986 in Navarre, began large‑scale operations in the 1990s and developed hatchery, feed‑mill and processing facilities. In the early 2000s, French cooperative Lur Berri formed Agropecuaria del Pato (ADP) with Martiko; Lur Berri planned production and provided feed and technical support while Martiko managed processing. By 2020 the partnership was fattening around 637 600 ducks[12]. 2010–2015: industrial consolidation and creation of Interpalm. In 2010 producers formed Interpalm (Interprofessional Association of Fatty Palmipeds), bringing together 26 farms, 6 slaughterhouses and 9 processing plants[13]. Membership later grew to 39 producers[14]. Government support through the Common Agricultural Policy (CAP) and rural development funds encouraged modernisation of facilities and compliance with EU hygiene regulations. In 2014 the government issued Royal Decree 474/2014, which codified meat‑product definitions and specified that foie gras must be the liver of geese or ducks fattened to hypertrophy[5], effectively protecting force‑feeding. By 2015 the number of ducks raised exceeded 1.039 million[15]. 2016–2019: export growth but market saturation. After minor decline in 2016–2017, production rebounded. Producers raised 886 262 ducks in 2018 and 1.074 million in 2019, producing more than 600 tonnes of foie gras[8]. Export revenue fluctuated—€5.5 million in 2015, €2.19 million in 2016 and €2.60 million in 2019[16]. Spain became the second largest consumer, with national consumption of 3 150 tonnes (≈63 g per capita) in 2018[8]. Domestic demand, driven by festive meals and haute cuisine, outpaced production, creating a market for imported French foie gras. 2020–2023: pandemic and avian‑influenza shocks. The COVID‑19 pandemic closed restaurants and cut exports, causing production to drop to 487 tonnes in 2020[17]. Interpalm noted that the sector raised 933 031 ducks in 2021 and total sales reached €53.8 million, with exports worth €3.6 million[14]. Avian‑influenza outbreaks in France forced Spain to import fewer day‑old ducklings, reducing production by about 40 %[18]. By 2023 the sector recovered slightly, producing 525 tonnes of foie gras from 919 143 ducks, generating €4.1 million in export revenue[1]. Spain remained the fourth largest EU producer[1]. 2024–2025: political contestation. Activists gathered over 100 000 signatures asking parliament to ban force‑feeding. In March 2025 the parties Sumar and PSOE introduced a non‑legislative motion (PNL). On 25 November 2025 the Agriculture Commission approved the PNL (19 votes for, 17 against) requiring government studies on animal‑welfare impacts and economic consequences[7]. The motion did not ban force‑feeding but signalled growing political scrutiny.

Spain is simultaneously an exporter and a net importer of foie gras. Key trade features: Export volume and value. Spain exported around 10 % of production—€2.6 million in 2019[16], €3.6 million in 2021[14], €2.65 million to the EU and €1.00 million to non‑EU countries in 2022[26], and €4.1 million in 2023[2]. Exports are primarily of raw frozen livers and processed products. Destinations. Producers export to around 40–48 countries, with top destinations being Japan and France, according to industry interviews[4]. Other markets include the United Kingdom, Italy, Germany, Belgium, Switzerland, the United States, Mexico, Hong Kong and China[21][19]. Malvasía noted that countries in the Americas, Japan and Hong Kong represented more than 20 % of its sales in 2018[21]. Interpalm reports that exports to EU countries were €2.653 million in 2022 and exports to third countries €1.002 million[26]. Imports. Spain imports much more foie gras than it exports. In 2025 a parliamentary debate noted that Spain produces 525 tonnes but consumes around 3 000 tonnes, meaning the difference (≈2 500 t) is imported[27]. France is the principal supplier; French producers view Spain as a major export market. Spain also imports day‑old ducklings from France[24]. Trade sensitivity. Because exports are a small fraction of production, Spanish producers are less exposed to foreign bans than producers in France or Hungary. However, reputational campaigns in key markets (e.g., Japan) could disrupt growth. In 2014 India banned the import of foie gras, forcing Spanish producers to seek alternative markets. Switzerland’s 2025 rule requiring labelling foie gras produced by force‑feeding could set a precedent[28].

Spain’s foie‑gras industry resembles France’s model in that production relies on force‑feeding of Mulard ducks, uses outdoor rearing combined with short confinement for gavage, and features vertical integration. However, it differs in several ways: Scale and consumption. Spain produces roughly 500–600 tonnes annually—tiny compared with France’s 15 000–20 000 tonnes—but consumes around 3 300 tonnes, making it a large import market[1]. Export dependence. French producers export a significant share to Japan and other markets, whereas Spanish producers sell mostly domestically. Export revenues fluctuate but rarely exceed €4 million[2]. Market positioning. Spanish foie gras is positioned as a relatively affordable luxury and competes on value for money rather than strict appellation. Producers emphasise Mediterranean flavours and use of national maize. Some firms (Malvasía, Selectos) promote certification and quality seals. Political context. Spain’s rural economy is less politically powerful than France’s southwestern foie‑gras lobby, but regional governments still defend the industry. The 2025 PNL demonstrates that parliamentary debate has begun, whereas similar proposals have long been blocked in France. Spain may therefore be more politically vulnerable. Alternative products. Spain hosts FoieGood, the world’s first company marketing foie‑gras‑like products without force‑feeding[6], and La Patería de Sousa, which produces “ethical” goose liver. These initiatives, though small, show a willingness to explore alternatives.

Dependence on French hatcheries. All day‑old ducklings are imported from France[24]. Trade restrictions or disease outbreaks in France could halt Spanish production. Establishing domestic hatcheries would require capital and regulatory approval. Concentrated processing facilities. Only six slaughterhouses and nine processing plants handle foie gras[13]; shutting down a few could disrupt supply. Activists could target these facilities or lobby for stricter inspections. Reputational risk. Undercover investigations have revealed suffering, poor hygiene and untrained workers. With inspections rare[29], further exposés could erode consumer trust and persuade retailers to drop foie gras. The 2025 parliamentary debate shows that public opinion matters. Legal vulnerability. The definition of foie gras in Royal Decree 474/2014 ties the product to force‑feeding[5]. If the EU or Spain adopts new animal‑welfare legislation removing this requirement, producers may have to switch to alternative methods or exit the market. Market concentration. Martiko dominates supply and distribution. Policies targeting a single firm’s supply (e.g., corporate campaigns, retailer boycotts) could affect the majority of Spanish foie gras. External market bans. Countries like India (2014) and Switzerland (2025) introduced bans or labelling rules on force‑fed foie gras[28]. If other importers (e.g., Japan or the US) adopt similar restrictions, Spanish exports would be vulnerable. Avian‑influenza and biosecurity. Disease outbreaks can halt production; restrictions during the 2021–22 H5N1 wave reduced Spanish output by 40 %[18]. High stocking densities during gavage increase disease risk.

Investigations drive policy change. Undercover videos released by Animal Equality and Igualdad Animal were pivotal in sparking public debate and culminating in the 2025 PNL. Documenting abuses and disseminating them through mainstream media proved more effective than technical arguments alone. Coalitions matter. The 2025 PNL succeeded because multiple political parties (PSOE, Sumar, ERC, Junts, Bildu) aligned with animal‑welfare groups[7]. Building broad coalitions—including environmentalists, labour unions and public‑health advocates—can counter rural‑economy narratives and influence legislation. Targeted market interventions. Since Spain exports only about 10 % of production, domestic campaigns (e.g., restaurant pledges, retailer boycotts) may have greater impact than focusing on distant markets. However, targeted actions in high‑value destinations (Japan, Hong Kong) could deter export ambitions and encourage producers to reform. Legal advocacy should leverage EU dynamics. Spain’s legal definition of foie gras is tied to EU trade classifications. Advocates could push the EU to redefine foie gras without force‑feeding, forcing member states to follow. They could also argue that existing animal‑welfare directives already prohibit practices causing avoidable pain. Promote alternatives and innovation. FoieGood and La Patería de Sousa demonstrate that non‑force‑fed products can have market appeal. Highlighting these alternatives may weaken the claim that rural economies depend on gavage. Certification schemes like Welfair® could help consumers identify cruelty‑free options[23]. Disease and biosecurity as leverage. Policymakers are sensitive to avian‑influenza risks. Linking force‑feeding to higher disease risk and emphasising that Spain imports all ducklings from France could justify stricter biosecurity rules or import restrictions, indirectly reducing production.

European Commission. EU Scientific Veterinary Committee Report on Welfare of Ducks and Geese, 1998. Data on Spanish production (1990–1996)[11]. Spanish Government. Real Decreto 474/2014, establishing quality standards for meat products; defines foie gras as liver of force‑fed ducks or geese[5]. Interpalm & MAPA. Dossier de prensa Interpalm 2019: numbers of ducks raised, production volumes, export revenues and consumption[8][16]. Interpalm & MAPA. Manual de bioseguridad y buenas prácticas para palmípedas, 2017: details on import of day‑old ducklings and disease‑control measures[24]. Interpalm. Presentation on Avian Influenza and sector data, 2022: membership numbers, 2021 production, sales and export values, and impact of H5N1[14][18]. Qcom.es. “La producción de foie gras en Europa consolida su futuro”, 2024: 2023 production and export figures, consumption levels, sector employment, and geographic distribution[1][2]. Gastroactitud. “Foie gras español, patrimonio gastronómico europeo”, 2021: 2020 production and exports[17]. Realidad Ganadera. “El foie gras, un sector clave para el mundo rural”, 2023: 2022 figures for ducks raised, processed volumes, domestic sales and export revenue[26]. Avicultura. Interview with Enrique de Prado, 2019: Interpalm membership, production volumes, export share and consumption levels[13][4]. Animal Equality. Investigation on Caracierzos (2012): Martiko’s market share and supply chain details[19]. Foods & Wines from Spain (ICEX). “100 % Spanish‑Made Foie Gras”, 2020: details on Selectos de Castilla, Malvasía, and Martiko, including exports[10][21][20]. Lur Berri. Activity report 2020/21: ADP’s production of 637 600 fattened ducks[12]. Igualdad Animal. “Aprobada la PNL que reclama el fin de la alimentación forzada”, 2025: details on parliamentary motion and votes[7]; emphasises Spain as one of five EU countries permitting gavage[31]. Murcia Today. “Spain is one of five European countries that still allow force‑feeding”, 2024: summarises activism, petition and legislative proposals. [1] [2] [3] Foie Gras: ¡Disfrutemos de este manjar de dioses! https://www.qcom.es/alimentacion/reportajes/foie-gras-disfrutemos-de-este-manjar-de-dioses_58568_2_63712_0_1_in.html [4] [13] "España es el segundo consumidor de FOIE GRAS del mundo” - Avicultura https://avicultura.com/espana-es-el-segundo-consumidor-de-foie-gras-del-mundo/ [5] BOE-A-2014-6435 Real Decreto 474/2014, de 13 de junio, por el que se aprueba la norma de calidad de derivados cárnicos. https://www.boe.es/diario_boe/txt.php [6] FoieGood: The Alternative https://www.foiegood.com/ [7] [28] [31] Aprobada la PNL que reclama el fin de la alimentación forzada para producir foie gras | Igualdad Animal https://igualdadanimal.org/noticia/2025/11/25/aprobada-pnl-alimentacion-forzada/ [8] [15] [16] Dossier de prensa Interpalm VF.indd https://www.elfoiegras.es/wp-content/uploads/2021/02/Dossier-de-prensa-Interpalm.pdf [9] FOIE GRAS COLLVERD | Grupo Gourmets https://www.gourmets.net/salon-gourmets/2025/exhibitors-catalogue/foie-gras-collverd [10] [20] [21] [22] 100% Spanish-Made Foie Gras | Foods & Wines from Spain https://www.foodswinesfromspain.com/en/food/articles/2020/september/100-spanish-made-foie-gras [11] 0727.PDF https://food.ec.europa.eu/system/files/2020-12/sci-com_scah_out17_en.pdf [12] activity-report-lur-berri-2020-21.pdf https://www.lurberri.fr/wp-content/uploads/2022/02/activity-report-lur-berri-2020-21.pdf [14] [18] [25] Diapositiva 1 https://www.mapa.gob.es/dam/mapa/contenido/ganaderia/temas/sanidad-animal-e-higiene-ganadera/sanidad-animal/enfermedades/aves/influenza-aviar/interpalm_elpapeldelsectorenlaprevencionvigilanciaycontroldelaiaenriquedelprado.pdf [17] Foie gras español, patrimonio gastronómico europeo - Gastroactitud. Pasión por la comida https://www.gastroactitud.com/pista/foie-gras-espanol/ [19] European Retailers Linked to Foie Gras Cruelty https://animalequality.org/news/2012/12/27/foie-gras-brutal-scenes-of-animal-suffering-linked-to-european-retailers/ [23] NEIKER_2023_REPORT_EN_baja.pdf https://neiker.eus/wp-content/uploads/2024/05/NEIKER_2023_REPORT_EN_baja.pdf [24] manual.indd https://www.mapa.gob.es/dam/mapa/contenido/ganaderia/temas/sanidad-animal-e-higiene-ganadera/sanidad-animal/bioseguridad-y-buenas-practicas/aves-bioseguridad/manual_bioseguridad_aves_palmipedas.pdf [26] [30] [32] El foie gras, un sector clave para el mundo rural | European Livestock Voice https://realidadganadera.es/home/actividad/mas-alla-del-titular/el-foie-gras-un-sector-clave-para-el-mundo-rural/ [27] Diario de Sesiones de la Comisión de Agricultura, Pesca y Alimentación https://www.congreso.es/public_oficiales/L15/CONG/DS/CO/DSCD-15-CO-468.PDF [29] Inspecciones casi inexistentes en las granjas de foie gras https://igualdadanimal.org/noticia/2025/04/30/inspecciones-casi-inexistentes-en-las-granjas-de-produccion-de-foie-gras/