Foie Gras Production in Spain: Industry History, Scale, Trade, Regulation, and Opposition

Time window: earliest mentions of geese‐liver fattening in antiquity → 2025 (present) Current status: Spain remains one of the five EU countries that still permit and actively produce foie gras. Production reached roughly 525 tonnes in 2023 and almost 919 000 ducks were slaughtered1. About 10 % of production is exported2. The domestic market is large—annual consumption exceeded 3 300 tonnes in 20233—so Spain imports far more foie gras than it produces, mostly from France4. Virtually all Spanish foie gras comes from Mulard ducks; geese production is negligible. Foie gras is produced through force‑feeding (gavage), and Spanish law defines the product as the liver of ducks or geese fattened to the point of adipose hypertrophy5. A single company (FoieGood) has developed a niche “ethical foie” without force‑feeding, but it represents a tiny share of the market6. Political debates intensified in 2025 when the Spanish parliament approved a motion to examine ending force‑feeding7.

Spain’s foie gras industry is small compared with France but is nevertheless the fourth largest producer in Europe and the second biggest consumer worldwide1. Production peaked at just over 600 tonnes in 20198, declined during the COVID‑19 pandemic and avian‑influenza restrictions, and stabilised around 525 tonnes in 20231. About 10 % of this output is exported to around 40 countries, generating €4.1 million in export revenue in 20232. The domestic market—restaurants and supermarkets—absorbs most production, with sales of €55.5 million in 20232. Spain also imports significant quantities of foie gras from France to satisfy consumption estimated at over 3 300 tonnes3. 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 reforms7. 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 Aragón1.

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 plant9. 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 production10. By 1990 Spain produced only about 34 000 animals11. 1990s–2000s: scaling up with French partnerships. Production gradually expanded. Official EU statistics recorded 45 000 ducks in 1995 and 55 000 in 199611. 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 ducks12. 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 plants13. Membership later grew to 39 producers14. 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 hypertrophy5, effectively protecting force‑feeding. By 2015 the number of ducks raised exceeded 1.039 million15. 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 gras8. Export revenue fluctuated—€5.5 million in 2015, €2.19 million in 2016 and €2.60 million in 201916. Spain became the second largest consumer, with national consumption of 3 150 tonnes (≈63 g per capita) in 20188. 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 202017. Interpalm noted that the sector raised 933 031 ducks in 2021 and total sales reached €53.8 million, with exports worth €3.6 million14. 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 revenue1. Spain remained the fourth largest EU producer1. 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 consequences7. The motion did not ban force‑feeding but signalled growing political scrutiny.

Spain’s foie gras sector is highly concentrated and vertically integrated. According to Interpalm, as of 2019 the sector comprised 26 duck farms, 6 slaughterhouses and 9 processing plants13, and about 1 200 direct jobs and 5 000 indirect jobs1. Production is clustered in northern rural provinces—Castile‑León, Navarre, Basque Country, Catalonia and Aragón1, reflecting abundant maize, cool climate and proximity to France. Ducks are raised outdoors for approximately 90 % of their life and confined to feeding pens during the 10–18‑day force‑feeding period3. There is no significant goose production; the sector exclusively uses Mulard ducks, a sterile cross between Muscovy and Pekin ducks13.

Martiko (Navarre). Founded in 1986, Martiko is Spain’s largest producer and operates a vertically integrated chain with feed mills, breeding farms, slaughterhouses and processing plants. French cooperative Lur Berri co‑owns Agropecuaria del Pato (ADP) with Martiko; ADP raised 637 600 fattened ducks according to Lur Berri’s 2020–21 activity report12. Investigative reporting suggests that over 70 % of foie gras sold in Spain comes from Martiko, with roughly 80 % sold domestically and 20 % exported to the UK, France, India, China, Japan and South America19. Martiko emphasises new products and claims to be a pioneer in adapting to EU regulations20. Caracierzos S.L. (Aragón). An intensive producer supplying several brands; Animal Equality described it in 2012 as Spain’s second largest producer, distributing to Collverd and Martiko19. This company has been repeatedly targeted by animal‑rights investigations. Collverd (Catalonia). Founded in 1980 in Alt Empordà, Collverd controls the entire process from breeding and fattening ducks in semi‑freedom to slaughtering and artisanal processing. It feeds ducks natural cereals and markets itself as a reference for restaurant chefs9. Collverd sells both whole livers and prepared products (pâtés, terrines). Selectos de Castilla (Castile‑León). Established by a French‑Spanish family in 1989, this firm fattens ducks with corn in line with France’s Label Rouge standards. Approximately 25 % of its production is exported10, including popular “mi‑cuit” foie gras and duck magret. Malvasía (Soria). This producer was the first Spanish foie‑gras company to obtain SAE certification (in 2016), which allows export to non‑EU countries. Malvasía exports over 20 % of its production, mainly to the Americas, Japan and Hong Kong21. Awards such as Gulfood Dubai 2019 boosted its international reputation22. Katealde, Delicass, La Patería de Sousa and smaller artisanal firms operate in Navarre, Catalonia and Extremadura. Katealde specialises in prepared foie products, while La Patería de Sousa produces a niche “ethical foie” made from self‑gorging geese but sells primarily overseas; its scale is tiny compared with the duck‑force‑feeding sector. FoieGood (Basque Country). This brand, created by NEIKER and an entrepreneurial farmer, markets foie‑gras‑like products made without force‑feeding. Ducks are free‑range and fed diets composed of at least 70 % cereals6. In 2023, NEIKER developed a welfare‑certification protocol for FoieGood using the Welfair® seal23. Production volumes are small, but the company demonstrates a potential alternative to gavage.

Spain’s foie gras sector depends heavily on imports of day‑old ducklings from France. Interpalm’s biosecurity manual states that one‑day‑old ducklings must come from incubators in another EU country with equivalent regulations and health certificates24, and the association acknowledges that all Spanish farms import these chicks25. The industry uses feed made largely from Spanish maize and cereals, but some producers purchase corn from France to meet Label Rouge standards. After fattening, livers are processed into whole lobes, “foie gras entier”, blocs and pâtés; retailers sell under Spanish brands or private labels.

Year Ducks raised Foie gras produced Sources 1990 ≈34 000 animals (data not reported) EU report11 1995 45 000 ducks – EU report11 1996 55 000 ducks – EU report11 2015 1.039 M ducks – Interpalm 2019 dossier15 2016 861 954 ducks – Interpalm 2019 dossier15 2017 722 289 ducks – Interpalm 2019 dossier15 2018 886 262 ducks (600 t foie) Interpalm8 2019 1.074 M ducks >600 t Interpalm8 2020 865 619 ducks 487 t Gastroactitud17 2021 933 031 ducks (not reported) Interpalm 2022 presentation14 2022 577 559 ducks 1 058.6 t processed foie gras Realidad Ganadera26 2023 919 143 ducks 525 t Qcom.es1 (The 2022 processed volume includes pâté and transformed products and thus exceeds raw liver weight.)

Inputs. The primary cost is feed (maize and other cereals). Ducks live outdoors for most of their life; force‑feeding with maize mash lasts 10–18 days3. Labour is manual: feeding is performed several times per day. Day‑old ducklings are imported from France24, adding transport and health‑certificate costs. Processing and products. Livers are sold as whole lobes (foie gras entier), as blocs (emulsified), or processed into mousse, terrines, pâtés and prepared dishes. Higher margins are achieved through processed products, often sold under artisanal branding (Selectos, Malvasía) or private labels. Spanish producers also sell duck magrets, confits and cured meats, further utilising the carcass. Revenues. Domestic sales were estimated at €55.5 million in 20232, up from €51.99 million in 202226. Export revenue fluctuated from €5.5 million in 2015 to €2.60 million in 201916, €3.6 million in 202114 and €4.1 million in 20232. Because 90 % of product is sold domestically and Spain imports larger quantities of French foie gras, producers depend on domestic gastronomy more than on export markets. Industry concentration. The majority of production is controlled by Martiko and a handful of medium‑sized companies. Caracierzos supplies raw livers to other brands; Collverd and Selectos operate smaller integrated operations. Vertical integration with French cooperatives (e.g., ADP) concentrates breeding, feed and processing functions. Trends. Production is stable to slightly declining due to avian‑influenza restrictions, high feed prices and activism. The heavy reliance on French hatcheries is seen as a vulnerability; Interpalm has explored establishing local incubation but notes French producers have little interest in relocating supply18.

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 201916, €3.6 million in 202114, €2.65 million to the EU and €1.00 million to non‑EU countries in 202226, and €4.1 million in 20232. 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 interviews4. Other markets include the United Kingdom, Italy, Germany, Belgium, Switzerland, the United States, Mexico, Hong Kong and China2119. Malvasía noted that countries in the Americas, Japan and Hong Kong represented more than 20 % of its sales in 201821. Interpalm reports that exports to EU countries were €2.653 million in 2022 and exports to third countries €1.002 million26. 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 imported27. France is the principal supplier; French producers view Spain as a major export market. Spain also imports day‑old ducklings from France24. 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 precedent28.

Spanish law does not explicitly authorise force‑feeding but does so implicitly through product definitions. Royal Decree 474/2014 sets standards for meat products and states that “foie gras” refers to the liver of ducks or geese that have been fattened to cause adipose hypertrophy, distinguishing whole livers (“foie gras entero”), pieces (“foie gras”) and blocs; “pâté de foie” must contain at least 20 % fattened liver5. Since hypertrophy cannot be achieved without overfeeding, the decree normalises gavage. Other national laws (Ley 32/2007) regulate animal welfare but include exemptions for traditional farming. Spain’s classification of foie gras as “produced from animals fattened” ensures that force‑feeding remains legal. Spain is a member of the European Union, whose animal‑welfare directives apply. The Council of Europe’s 1999 Recommendation concerning domestic ducks and geese acknowledges that force‑feeding “raises serious animal-welfare concerns,” but allows the practice where it is traditional, provided producers seek to improve methods. In 2022 the European Food Safety Authority (EFSA) concluded that force‑feeding causes pain and suggested phasing it out. Spain has not yet transposed these recommendations into binding law.

Enforcement is weak. According to documents obtained by Igualdad Animal, Spain had around 260 production units (initial, fattening and force‑feeding) across six provinces, but no official inspections were conducted in 2020, only 4.2 % of farms were inspected in 2021, 3 % in 2022 and 1.9 % in 2023, meaning a farm is inspected roughly once every 43 years29. The national Directorate of Animal Health and Welfare is responsible for oversight but is understaffed. Producers must comply with sanitary rules for slaughterhouses and HACCP systems; Interpalm developed a Manual of biosecurity and good practices in 2017 that sets hygiene requirements and states that day‑old ducklings must come from EU hatcheries with certificates guaranteeing they are disease‑free24. However, compliance relies largely on self‑regulation.

Spain uses EU‑wide labelling categories (“foie gras entier”, “bloc de foie gras”, etc.). Selectos de Castilla emphasises corn feeding under the Label Rouge regime and exports premium products. Malvasía obtained SAE (Sistema de Autocontrol Específico) certification to export to non‑EU markets21. Some producers market “ethical foie” with animal‑welfare seals (e.g., FoieGood’s Welfair® certification23), but these labels are not legally defined as foie gras because the product is not produced through gavage.

Scientific and veterinary bodies have long criticised force‑feeding. The FAO (2002) and the EU Scientific Committee on Animal Health and Animal Welfare (1998) declared gavage harmful, causing liver damage and stress. In Spain, animal‑rights organisations have documented injuries, respiratory problems and high mortality at force‑feeding farms. Animal Equality’s 2012 investigation at Caracierzos showed workers inserting metal tubes down ducks’ throats, resulting in deaths and growths; the group alleged that over 70 % of Spanish foie gras came from this company and its distributor Martiko19. Videos of collapsed ducks and infected wounds circulated widely. Producers argue that ducks adapt to overfeeding and emphasise welfare protocols: birds roam outdoors for 90 % of the fattening period3 and are housed in small groups. Interpalm’s Code of good practices (2020) includes welfare indicators and encourages improvements30. However, because inspections are rare and the law defines foie gras by hypertrophy, there is little incentive to develop non‑force‑feeding methods. FoieGood is the only company producing duck livers without gavage; NEIKER’s 2023 research aims to certify its welfare protocol23.

Spain has not recorded major food‑borne illnesses linked to foie gras. The main risk to supply is avian influenza. The 2021–22 wave of highly pathogenic H5N1 in Europe prompted Spain to confine ducks and restrict transport; Interpalm reported that production declined by about 40 % due to limited availability of French ducklings18. The sector emphasises that no high‑pathogenic outbreaks were detected on Spanish foie‑gras farms in 2021–2218. Producers also claim that canned foie gras is safe because thermal processing kills pathogens. To export outside the EU, companies such as Malvasía follow SAE protocols to meet sanitary requirements21.

Data on worker injuries in foie‑gras production are scarce. Force‑feeding is labour‑intensive and involves repetitive motions that may cause musculoskeletal disorders. Undercover investigations have shown low‑paid seasonal workers performing gavage quickly. However, no official statistics or notable court cases regarding worker safety have been reported.

Foie gras production generates waste (manure, feathers, wastewater) and can pollute water bodies if not managed. Producers claim to recycle manure as fertiliser and to use outdoor rearing to disperse waste. There have been occasional odour complaints near farms, but no major environmental scandals reported in Spain. The sector emphasises its role in maintaining rural landscapes and claims ducks graze on fallow fields26. Nevertheless, critics argue that concentrating thousands of birds in small areas during force‑feeding creates localised pollution.

Animal‑welfare activism in Spain lagged behind France until the 2000s. In 2012, Animal Equality released the first major Spanish investigation, filming conditions at Caracierzos and accusing Martiko of cruelty; the footage spurred media coverage and calls for bans. International organisations such as Igualdad Animal, Animal Equality and ADDA organised protests, letter‑writing campaigns and corporate pressure targeting supermarkets and restaurants. Investigations continued in subsequent years, revealing dead ducks, cannibalism and poor hygiene.

From 2014 onwards, activists collected signatures and filed complaints about misleading labelling. In 2020 Igualdad Animal presented a formal complaint to the regional government of Castile‑León for marketing statements claiming “ethical gavage.” The organisation argued that Spanish law misleads consumers by allowing producers to call livers “del campo” (from the countryside) when birds spend most of the force‑feeding period in pens. In October 2024, Igualdad Animal delivered over 100 000 signatures to the Spanish Congress demanding a ban on force‑feeding. The campaign emphasised that Spain is one of only five EU jurisdictions (along with France, Hungary, Bulgaria and the Walloon region of Belgium) that still allow gavage31. Activists also worked internationally. They supported import bans (e.g., India’s 2014 ban on foie gras and Switzerland’s 2025 labelling law) and encouraged foreign retailers to remove force‑fed foie gras. Organisations such as Four Paws and Compassion in World Farming used Spain’s case to argue for EU‑wide prohibition.

Producers mounted counter‑campaigns emphasising rural livelihoods, gastronomy and animal welfare improvements. Interpalm and associated organisations launched Realidad Ganadera and Somos Ganadería campaigns to promote positive messaging about animal agriculture32. They highlighted the sector’s economic contribution, claimed that ducks live in semi‑freedom and stressed compliance with hygiene standards. Producers also lobbied politicians, arguing that banning force‑feeding would destroy rural jobs and allow French imports to replace domestic production.

Spain has not enacted a ban on force‑feeding. Instead, the Royal Decree 474/2014 enshrined foie‑gras definitions requiring liver hypertrophy5. Animal‑rights advocates attempted to challenge this at the administrative level, but courts considered the decree within government’s regulatory authority. Legislative attempts to prohibit or restrict gavage emerged only recently: 2024–2025 Non‑Legislative Motion (PNL). In March 2025 the parliamentary group Sumar introduced a motion requesting the prohibition of force‑feeding. The Socialist Party (PSOE) amended the motion to commission a scientific and economic study rather than impose an immediate ban. On 25 November 2025 the Agriculture Commission approved the amended motion (19 votes in favour, 17 against, one abstention). The PNL instructs the government to gather evidence and develop a technical framework to replace force‑feeding7. It does not bind the government but opens a path for legislative reform. Complaints for misleading labelling. Animal Equality filed complaints with the Spanish Agency for Food Safety and Nutrition (AESAN) alleging that foie‑gras labels misleadingly claim “free‑range” or “ethical,” but no sanctions have been reported. Activists also threatened legal action against restaurants serving foie gras during COVID‑19 restrictions, citing public‑health risk.

No Spanish region has banned production or sales. However, some municipalities (particularly in Catalonia) have passed motions urging restaurants to stop serving foie gras. Barcelona city council discussed the issue but did not impose a ban. Regions such as Navarre and Castile‑León support the industry through subsidies and promotional campaigns.

There are no known Spanish court rulings directly addressing the legality of force‑feeding. Litigation has focused on mislabelling and consumer‑protection issues. European Court of Human Rights jurisprudence on foie gras (e.g., Alliance française des animaux) is occasionally cited in activism but has not been tested in Spanish courts.

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 market1. 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 million2. 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‑feeding6, 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 France24. 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 gras13; 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 rare29, 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‑feeding5. 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 gras28. 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 groups7. 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 options23. 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 geese5. Interpalm & MAPA. Dossier de prensa Interpalm 2019: numbers of ducks raised, production volumes, export revenues and consumption816. Interpalm & MAPA. Manual de bioseguridad y buenas prácticas para palmípedas, 2017: details on import of day‑old ducklings and disease‑control measures24. Interpalm. Presentation on Avian Influenza and sector data, 2022: membership numbers, 2021 production, sales and export values, and impact of H5N11418. Qcom.es. “La producción de foie gras en Europa consolida su futuro”, 2024: 2023 production and export figures, consumption levels, sector employment, and geographic distribution12. Gastroactitud. “Foie gras español, patrimonio gastronómico europeo”, 2021: 2020 production and exports17. Realidad Ganadera. “El foie gras, un sector clave para el mundo rural”, 2023: 2022 figures for ducks raised, processed volumes, domestic sales and export revenue26. Avicultura. Interview with Enrique de Prado, 2019: Interpalm membership, production volumes, export share and consumption levels134. Animal Equality. Investigation on Caracierzos (2012): Martiko’s market share and supply chain details19. Foods & Wines from Spain (ICEX). “100 % Spanish‑Made Foie Gras”, 2020: details on Selectos de Castilla, Malvasía, and Martiko, including exports102120. Lur Berri. Activity report 2020/21: ADP’s production of 637 600 fattened ducks12. Igualdad Animal. “Aprobada la PNL que reclama el fin de la alimentación forzada”, 2025: details on parliamentary motion and votes7; emphasises Spain as one of five EU countries permitting gavage31. 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/