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

Time window covered: earliest known production → January 2026Current status: still producing and politically protected but economically exposed; major global exporter and world leader in goose foie gras.Duck vs goose: goose livers long dominated; duck foie gras has grown since the 1990s.Production method: conventional force‑feeding (gavage) is legal and codified; there is no meaningful alternative in commercial practice.

Hungary is the world’s dominant producer of goose foie gras and a secondary but significant producer of duck foie gras. Reports vary because output is privately reported, but the industry association Euro Foie Gras estimated that in 2024 Hungarian producers made about 788 tonnes of goose liver and 1 632 tonnes of duck liver1. Hungarian media and industry sources cite slightly higher figures—about 2 000 tonnes of goose liver per year and roughly 3 000 tonnes of duck liver23—but all agree that around 80 % of this foie gras is exported4. Hungary’s foie gras industry is politically protected. The government and the poultry lobby successfully framed foie gras as a national heritage product; in 2012 fattened goose liver was registered as a “Hungaricum”, giving it cultural status and allowing state aid for promotion5. Production is dominated by a handful of vertically integrated companies that contract with small farmers. Export markets, mainly France and Belgium, provide most revenue; thus, the industry is economically fragile and vulnerable to trade bans, avian‑influenza outbreaks and changing consumer attitudes.

Foie gras production in Hungary has deep roots. Goose keeping and fat‑liver consumption were recorded in the nineteenth century; an 1876 report by the Békés County Economic Association noted that Orosháza, in south‑eastern Hungary, was already producing large amounts of goose liver for trade (secondary sources summarise this but primary records are scarce). The country’s extensive maize fields and tradition of rendering goose fat helped develop the practice.

After the Second World War, state‑planned agriculture began to industrialize poultry production. The 1960s saw a sharp increase in foie gras output: the introduction of high‑yield maize varieties and large state farms made feed cheap, and exports to Western Europe generated hard currency. A Hungarian culinary history blog notes that goose farming expanded rapidly during this period and that Orosháza became a centre of foie gras production6. By the 1970s and 1980s Hungary was exporting goose livers to France and other Western markets. Production remained small‑scale relative to modern output but was already export‑oriented.

Following the fall of communism in 1989, private companies and cooperatives entered the market. A 2005 agricultural study estimated that Hungarian farms produced 1 800–1 900 tonnes of fat goose liver annually in the early 2000s, with 75 % of output exported, generating US $30–35 million in revenue; peak output in 1994 reached 2 115.7 tonnes7. The same study noted that Hungary supplied about 70 % of global goose‑liver exports7. Duck foie gras, historically a French speciality, gained ground in Hungary after the 1990s as producers adopted fast‑growing Muscovy and mule ducks. Hungary joined the European Union in 2004. EU accession opened new markets but also exposed producers to EU animal welfare debates. At the same time, vertically integrated companies emerged: Hungerit, Tranzit‑Ker and Integrál Zrt. built feed mills, hatcheries and slaughterhouses, allowing them to control the entire supply chain.

In 2006 the Austrian/German animal‑welfare organisation Vier Pfoten (Four Paws) launched a campaign urging supermarkets to stop selling foie gras. By August 2008, major German supermarket chains such as REWE and Edeka suspended orders, and thousands of Hungarian workers protested, arguing that force‑feeding was humane and economically vital8. Hungarian parliamentarians responded by proposing to classify foie gras as a Hungaricum, and the government emphasised that force‑feeding complied with national animal‑welfare laws8. The boycott highlighted a tension between EU animal‑welfare norms and post‑socialist national sovereignty9. France reacted to growing European bans on force‑feeding by declaring foie gras part of its cultural heritage in 2010. Hungary followed in 2012, registering fattened goose liver as a Hungaricum; even the domestic animal‑welfare group White Cross supported producers, claiming that gavage did not constitute torture5. This period entrenched foie gras as a symbol of national pride and secured political backing for the industry.

Avian influenza repeatedly disrupted production. In 2016–2017, an H5N8 outbreak led to the culling of more than three million geese and ducks, particularly in foie‑gras‑producing regions, and prices doubled10. The head of the Poultry Product Council warned that goose‑liver output—normally 1 600–1 800 tonnes—could fall to 50–60 % of 2016 levels10. New outbreaks occurred in 2020 and again in 2024–2025, with at least 287 commercial farms across 12 counties reporting highly pathogenic avian influenza; Bács‑Kiskun county, a foie‑gras stronghold, was particularly affected11. Despite disease shocks, production rebounded. In 2023 Hungarian agricultural media estimated goose‑liver output at around 2 000 tonnes and emphasised that about 80 % of the world’s fattened goose livers still came from Hungary2. The same report noted that 80 % of Hungarian foie gras is exported4. The industry has also sought to differentiate products: Integrál Zrt. launched a HUF 1.4 billion (≈ €3.5 million) programme in 2022 to develop antibiotic‑free premium goose liver, supported by a state grant of HUF 831 million12.

Hungarian foie gras production is concentrated in a few integrated companies that contract with hundreds of small farmers: Hungerit Zrt. (Szarvas): One of the largest waterfowl processors. A 2013 agribusiness report said the company produced 1 660 tonnes of foie gras, accounting for 25–30 % of Hungary’s foie gras output; more than 80 % of its production was exported, with France buying about 70 %13. Foie gras once represented ~10 % of Hungerit’s revenue but was declining due to activism13. Tranzit‑Ker Zrt. / Tranzit Group (Nádudvar): A vertically integrated conglomerate with about 50 poultry farms, a hatchery, feed mill and slaughterhouses. It processes 36 000 tonnes of goose and duck meat per year and claims 60 % of the Hungarian meat‑type goose market and 18 % of Hungarian duck meat production (5 % of EU production)14. The company has a feed mill capacity of 150 000 tonnes and employs about 1 000 people14. Though it focuses on meat rather than liver, it is a major supplier of fattened birds to foie gras processors. Integrál Zrt. (Kiskunfélegyháza): Operates a modern poultry plant with separate lines for liver and meat. The company emphasises goose liver as its main export product and established a dedicated liver processing area in 201115. In 2022 Integrál received government funding to develop antibiotic‑free premium livers12. Liver Ltd. (Ópusztaszer): A smaller enterprise that raises and slaughters about 200 000 fatty ducks and 60 000 fatty geese per year for sale across Europe and Asia16. The firm highlights hand‑feeding and claims to sell both whole lobes and processed products. Cooperatives and producer associations: Many small farmers belong to the Hungarian Poultry Council and Hungarian Duck and Goose Association, which coordinate contracts and lobby for favourable regulations. The Council adopted a “Code of Good Practice” for force‑fed poultry in 20111, an industry‑authored guideline used to defend gavage against welfare criticisms.

Foie gras farms are concentrated in Hungary’s southern Great Plain—Bács‑Kiskun, Csongrád‑Csanád, Békés and Hajdú‑Bihar counties—where maize production is abundant and labour costs are lower. These regions host feed mills, hatcheries and slaughterhouses owned by the major companies. State veterinary offices in these counties monitor animal health and issue export certificates.

Most foie‑gras ducks and geese are raised on small contract farms (families often rear 200–1 000 birds) and then sold to processors. Industrial operations like Hungerit may process tens of thousands of birds per day. Hungary still claims artisanal qualities—manual force‑feeding is common—but the supply chain is increasingly industrialised. Finished products range from whole raw lobes to pâtés, terrines and canned foie gras. Many Hungarian livers are sold without branding for further processing in France and Belgium; only a small share is marketed as Hungarian‑branded foie gras.

Reliable public statistics are scarce because foie gras is not separately classified in Hungarian agricultural output. Based on industry and academic sources: A 2005 study reported 1 800–1 900 tonnes of goose foie gras produced annually around 2002 and a peak of 2 115.7 tonnes in 19947. A 2009 poultry industry article noted that Hungary produced about 1 800 tonnes of goose foie gras and 800 tonnes of duck foie gras17. By 2013 Hungerit alone was producing 1 660 tonnes13; total national production was probably near 4 000 tonnes if duck liver is included. The trade association Euro Foie Gras estimated 788 tonnes of goose and 1 632 tonnes of duck liver in 20241. Hungarian media suggest goose‑liver output is around 2 000 tonnes2, implying either under‑reporting or fluctuations due to disease.

Hungarian foie gras exists because of cheap feed and labour. The country produces large quantities of maize and wheat; government and EU subsidies keep grain prices low. A 2009 trade article stressed that low feed costs and labour wages allowed Hungarian producers to remain competitive17. Most ducks and geese are force‑fed manually 2–3 times per day for 12–21 days; labour is intensive but wages are relatively low compared with France. The price of raw goose liver fluctuates. A 2014 research paper reported that 468 tonnes of goose foie gras exported in 2014 achieved an average price of €21.5/kg18. By 2023, export prices for fatty livers of domestic ducks averaged US $39 477 per tonne (~$39.5/kg); prices to France were the highest, at $40 006/tonne, while prices to Spain and Romania were lower19. Hungarian goose livers typically command higher prices than duck livers.

Production relies on thousands of contract farmers. Integrators supply day‑old goslings or ducklings, feed and veterinary services and buy back fattened birds at a fixed price. Farmers bear the risks of avian flu and regulatory changes. Work is seasonal, tied to the St. Martin’s Day and Christmas markets. Reports indicate that workers earn modest wages, and there have been protests when export bans threatened jobs8. No major occupational‑safety controversies have been reported.

Output has fluctuated. After peaking in the 1990s, goose‑liver production fell because of avian‑influenza culling and activism. Duck‑liver production expanded in the 2000s and may now equal or exceed goose‑liver production1. Overall production rebounded after the 2016–17 and 2020 influenza outbreaks but remains vulnerable to disease and market bans. The industry invests in new products (antibiotic‑free liver, ready‑to‑eat pâtés) to remain competitive12.

Hungary exports most of its foie gras and dominates global trade in goose livers. According to a 2023 customs dataset for fresh/chilled fatty livers of geese, Hungary accounted for 71 % of global exports by value (US $7.19 million)20. The main destinations were France (US $3.51 million, 35 % share), Belgium (US $2.7 million, 27 %), Austria, Italy and Germany20. These figures confirm that the French and Belgian markets remain central. For fatty livers of domestic ducks, an IndexBox report noted that Hungarian exports fell to 278 tonnes worth US $8.9 million in 2022; the largest buyers were France (138.1 tonnes), Belgium (84.6 tonnes), Romania (16.6 tonnes), Slovakia (10.2 tonnes) and Japan (8.4 tonnes)19. Hungary imported only 5.4 tonnes of fatty livers in the same year, mainly from Belgium19. Historical sources show that around 75 % of Hungarian foie gras was exported in the early 2000s7, and a 2023 Hungarian news article still estimated that 80 % of production goes abroad4. Trade data indicate that goose livers account for less than 0.005 % of Hungary’s total exports20, yet they carry high symbolic and economic value for rural areas.

Several European countries (United Kingdom, Austria, Germany, Denmark, Sweden) restrict the sale of force‑fed foie gras, and many supermarkets have removed it under pressure. In 2008, German chains REWE and Edeka stopped buying Hungarian foie gras after the Four Paws campaign8. Nevertheless, France and Belgium continue to import Hungarian livers and sometimes re‑export them as finished products. Hungary does not import significant volumes of foie gras except small shipments from Belgium19.

The dependency is asymmetric: French demand drives the industry. If France tightened welfare standards or banned force‑feeding, Hungarian goose farmers would lose their main market. The reliance on a few countries also exposes producers to currency fluctuations and trade disputes. Conversely, French producers depend on Hungarian imports for goose liver because domestic production focuses on duck foie gras.

Animal protection law: Hungary’s Act XXVIII of 1998 on the protection and welfare of animals generally forbids cruel treatment but contains exemptions for “traditional animal‑husbandry practices.” Ministry decree 32/1999 (III. 31.): This regulation, issued by the Ministry of Agriculture and Rural Development, establishes detailed animal‑welfare rules for keeping and force‑feeding waterfowl for foie gras. A research paper on foie gras adulteration notes that production is governed by this decree21. The decree prescribes cage sizes, feeding durations and veterinary oversight but does not prohibit gavage. Code of Good Practice (2011): The Hungarian Poultry Council developed a voluntary code that sets standards for force‑feeding and slaughter1. Producers refer to this code in public debates to argue that foie gras production is humane. Hungaricum designation (2012): Parliament added fattened goose liver to the list of protected national products5. This status allows promotional funding and creates a legal argument that force‑feeding is part of national heritage.

The National Food Chain Safety Office (NFCSO) and county veterinary services oversee compliance with animal‑welfare and food‑safety rules. Inspections focus on hygiene and disease rather than force‑feeding techniques. Food‑safety enforcement has occasionally targeted fraud: the NFCSO destroyed more than 2 tonnes of adulterated foie gras between 2015 and 2016 after detecting mixtures of goose and duck liver sold as pure goose liver22. Outside of such fraud cases, regulatory action against foie gras farms is rare. Force‑feeding is explicitly permitted; no national or EU law restricts it in Hungary. However, EU directive 98/58/EC on the protection of farm animals provides general welfare requirements, and several member states interpret it as prohibiting gavage. Hungary maintains that its national regulations satisfy EU law and continues gavage under the heritage exception5.

Hungarian foie gras production relies on force‑feeding. Animal‑rights groups argue that gavage causes liver disease, breathing difficulty and mortality; these arguments resurfaced during the Four Paws campaign8. Hungarian producers counter that the birds are specifically bred for large livers and that feeding is done manually by experienced handlers. White Cross, a local animal‑welfare organisation, publicly supported producers, insisting that gavage was not torture5. No independent veterinary studies from Hungary documenting the welfare impacts have been published in accessible sources, so the debate remains ideological.

Food‑safety issues mainly involve avian influenza and product adulteration: Avian influenza: Hungary experienced severe outbreaks in 2005, 2016–2017, 2020 and 2024–2025. The 2016–17 outbreak led to the culling of over three million waterfowl, halving foie‑gras production and doubling prices10. At least 287 commercial farms were affected in the 2024–25 outbreak, mostly in Bács‑Kiskun county11. These outbreaks cause supply shocks and highlight the vulnerability of concentrated farming systems. Adulteration: The NFCSO detected cases where cheaper duck liver was labelled as goose liver. A study noted that 468 tonnes of goose foie gras exported in 2014 mostly went to France and Belgium and that the average price (≈€21.5/kg) made fraud lucrative; the NFCSO adopted a “zero tolerance” policy and destroyed adulterated products22. No major foodborne illnesses have been linked to Hungarian foie gras, but the risk of Salmonella and Listeria exists in undercooked liver preparations. Producers follow EU hygiene standards.

Detailed data on worker safety in foie‑gras production are scarce. Force‑feeding is labour‑intensive, requiring repetitive motions and exposure to bird dander. No published reports of significant workplace injuries or labour violations were found. Protests have focused on job losses rather than working conditions8.

Large concentrations of ducks and geese generate manure and wastewater. Local residents occasionally complain about odour and water pollution, but no major environmental enforcement actions have been reported. Hungary’s integrated poultry companies operate feed mills and slaughterhouses with wastewater treatment systems. The shift toward antibiotic‑free production at Integrál suggests growing awareness of environmental and public‑health concerns12.

International advocacy against foie gras reached Hungary in the mid‑2000s. In 2006 the Austrian group Vier Pfoten began urging retailers to boycott products from force‑fed birds. In 2008 the campaign persuaded German retailers REWE and Edeka to suspend orders8. This action triggered protests in Hungary; thousands of workers from Hungerit and other companies marched to the German embassy, arguing that the ban threatened livelihoods8. Hungarian media portrayed the boycott as an attack on national sovereignty9.

The boycott prompted the government to rally behind producers. Politicians and the Poultry Council framed foie gras as part of “Hungarian culture”. In 2012 parliament added fattened goose liver to the national Hungaricum list5, and the Ministry of Agriculture promoted foie gras festivals. These actions neutralised domestic opposition: even White Cross endorsed gavage5. Hungarian media emphasised that ten EU member states already banned force‑feeding and framed the issue as a clash between Eastern Europe’s rural traditions and Western Europe’s animal‑welfare norms5.

Animal‑rights groups continue to publicise undercover videos and press for bans in export markets. In 2020 Britain’s Parliament debated a ban on importing foie gras; in 2022 London declared it would no longer serve foie gras at official functions. However, such initiatives have had little direct impact on Hungarian producers; the main French and Belgian markets remain open. In Hungary itself, there has been no sustained movement to ban force‑feeding. Instead, advocacy focuses on improving welfare within the existing system. International criticism occasionally leads retailers to drop foie gras temporarily, but producers quickly redirect sales.

There are no known court cases in Hungary challenging the legality of force‑feeding. The 1998 Animal Protection Act and the 32/1999 decree explicitly allow traditional practices, insulating producers from animal‑cruelty lawsuits. National debates take place in parliament rather than courts. Policy fights occur at the EU level, where groups seek to interpret Directive 98/58/EC as banning force‑feeding. Fourteen EU countries currently prohibit force‑feeding, but Hungary, France, Spain and Bulgaria continue the practice. France responded to proposed bans by enshrining foie gras as cultural heritage in 2010, and Hungary did the same two years later5. No legislative proposals to prohibit gavage have been tabled in the Hungarian parliament since then. The most significant legal change has been the 2012 Hungaricum designation and periodic revisions to the Code of Good Practice.

Hungary’s foie‑gras sector combines low‑cost industrial organisation with cultural framing. Like France, it relies on force‑feeding and claims artisanal heritage. However, the structure is more vertically integrated: a few companies control feed, breeding and processing, contracting with numerous small farmers. Feed costs are lower due to abundant maize; wages are lower than in Western Europe17. Unlike France, where duck foie gras dominates and domestic consumption is strong, Hungary specialises in goose foie gras and depends heavily on exports. The industry is thus more vulnerable to foreign market bans. Political support is arguably stronger; Hungarian law explicitly protects gavage, and the product is a Hungaricum5. This legal status, combined with economic importance in rural regions, makes the industry politically resilient despite international criticism. Yet the sector remains fragile: disease outbreaks and foreign boycotts can halve production10.

Export market concentration: With 80 % of production exported4 and France and Belgium accounting for most purchases20, the industry is highly exposed to policy changes or boycotts in a few countries. A sales ban in France would immediately cripple the sector. Disease outbreaks: Avian influenza has repeatedly decimated flocks, forcing mass culling and causing price spikes1011. Concentrated farms and wild‑bird migratory routes make outbreaks inevitable. Advocacy campaigns could leverage public health concerns. Feed and climate risks: Foie gras depends on cheap maize. Drought or climate‑related crop failures would raise feed costs. Regulatory loopholes: The 1998 Animal Protection Act contains exemptions for traditional practices. Challenging these exemptions or advocating for stricter interpretation of EU Directive 98/58/EC could open legal avenues. The NFCSO’s success in tackling adulteration shows regulators can act when motivated22. Reputational vulnerability: Undercover videos of force‑feeding, stories of duck‑liver fraud and avian‑flu culling undermine the industry’s image. Campaigns that link foie gras to disease risk, food fraud and environmental harm may resonate more than cruelty alone. Coalition opportunities: Public‑health advocates (concerned about influenza), environmental groups (concerned about manure), labour unions (concerned about job security and pay) and animal‑welfare groups could form alliances to push for change. Companies like Integrál exploring antibiotic‑free production show that welfare and health improvements can coexist with profits12.

Narrative framing matters: Hungarian producers successfully countered welfare campaigns by casting foie gras as a national heritage product5. Activists might gain traction by focusing on public health, food fraud and environmental impacts rather than cruelty alone. Target export markets: Because Hungary exports most foie gras, campaigns in France, Belgium and Japan can have outsized effects. The 2008 German boycott reduced exports and triggered domestic protests8. Leverage EU law: Pressing the European Commission to interpret Directive 98/58/EC as banning gavage could force regulatory change. Highlighting inconsistencies between Hungary’s exemptions and other member states’ bans may create pressure. Prepare for disease cycles: Avian‑influenza outbreaks periodically disrupt supply. Policies that restrict live‑bird densities or improve biosecurity could reduce these risks, benefiting both animal welfare and public health. Advocacy might emphasise these reforms to secure broader support. Economic diversification: Encouraging Hungarian farmers to produce alternative high‑value products (e.g., non‑gavage duck liver, specialty poultry) could provide livelihoods without reliance on gavage. International development programmes or EU rural funds could support such transitions.

Academic and legal sources: The present state and prospects of Hungarian goose farms after EU accession (2005)7; Hungarian Ministry Decree 32/1999 (III. 31.)21; Act XXVIII of 1998; National Food Chain Safety Office (NFCSO) reports22. Industry reports: Euro Foie Gras key figures 20241; WATTPoultry article on Hungarian production 200917; TrendEconomy trade data (2023)20; IndexBox export analysis (2022)19. Journalism and trade press: Agrárszektor article on goose‑liver market (Nov 2023)2; DiningGuide interview with Liver Kft. (Jan 2023)3; Hungerit revenue report (2013)13; Four Paws campaign coverage8; Reuters report on the 2016–17 avian‑flu outbreak10; WATTPoultry reporting on 2024–25 avian‑flu outbreaks11. Policy and cultural analysis: Zsuzsa Gille, The Hungarian Foie Gras Boycott (2011)9; EuropeNow review highlighting heritage politics5. 1 Hungary – Euro Foie Gras : Euro Foie Gras https://eurofoiegras.com/en/2019/04/25/hungary/ 2 4 Hiába csökken a vásárlóerő, idén is elfogy a libamáj https://www.agrarszektor.hu/elelmiszer/20231103/hiaba-csokken-a-vasarloero-iden-is-elfogy-a-libamaj-45892 3 Nem az infláció miatt nincs kacsamáj sok étteremben, hanem a madárinfluenza döntötte össze a piacot https://diningguide.hu/nem-az-inflacio-miatt-nincs-kacsamaj-sok-etteremben-hanem-a-madarinfluenza-dontotte-ossze-a-piacot/ 5 Paprika, Foie Gras, and Red Mud: The Politics of Materiality in the European Union by Zsuzsa Gille – EuropeNow https://www.europenowjournal.org/2017/07/17/paprika-foie-gras-and-red-mud-the-politics-of-materiality-in-the-european-union/ 6 Kiosk https://www.kiosk-budapest.hu/en/blog/honnan-is-indult-a-libamaj-hosszu-utjara 7 (PDF) The Present State and Prospects of Hungarian Goose Farms After Eu Accession https://www.academia.edu/66023213/The_Present_State_and_Prospects_of_Hungarian_Goose_Farms_After_Eu_Accession 8 Future for Foie Gras? | The Poultry Site https://www.thepoultrysite.com/news/2008/10/future-for-foie-gras 9 The Hungarian Foie Gras Boycott: Struggles for Moral Sovereignty in Postsocialist Europe - Illinois Experts https://experts.illinois.edu/en/publications/the-hungarian-foie-gras-boycott-struggles-for-moral-sovereignty-i/ 10 Hungary's foie gras industry down with flu as millions of birds die | Reuters https://www.reuters.com/article/business/environment/hungarys-foie-gras-industry-down-with-flu-as-millions-of-birds-die-idUSKBN1591OZ/ 11 More Hungarian foie-gras farms hit by avian flu | WATTPoultry.com https://www.wattagnet.com/poultry-meat/diseases-health/avian-influenza/article/15744160/more-hungarian-foiegras-farms-hit-by-avian-flu 12 The INTEGRÁL Zrt. is working on the production of antibiotic-free, premium goose liver - Trademagazin https://trademagazin.hu/en/antibiotikum-mentes-premium-libamaj-eloallitasan-dolgozik-az-integral-zrt/ 13 Hungerit revenue climbs to HUF 43bn in 2013 – agribusiness.hu https://agribusiness.hu/hungerit-revenue-climbs-to-huf-43bn-in-2013/ 14 ABOUT US https://tranzitker.hu/en/about-us 15 Factory https://integralzrt.hu/en/factory 16 Liver Ltd. - About us https://www.liver.hu/about.html 17 Bulgaria, Hungary stepping up foie gras production | WATTPoultry.com https://www.wattagnet.com/home/article/15485054/bulgaria-hungary-stepping-up-foie-gras-production 18 21 22 (PDF) Studies on adulteration of goose foie gras assessed in the years 2015 and 2016 in Hungary – case reports https://www.researchgate.net/publication/350573483_Studies_on_adulteration_of_goose_foie_gras_assessed_in_the_years_2015_and_2016_in_Hungary_-_case_reports 19 Price for Fatty Livers of Domestic Ducks, Fresh or Chilled in Hungary - 2025 - Charts and Tables - IndexBox. https://www.indexbox.io/search/price-for-fatty-livers-of-domestic-ducks-fresh-or-chilled-hungary/ 20 Meat and edible offal; of geese, fatty livers (foie gras), fresh or chilled | Imports and Exports | 2023 https://trendeconomy.com/data/commodity_h2/020753