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

Time window covered: c. 1990s (introduction of commercial foie gras production) – 2026Current status: Producing; the Quebec‐based industry remains very small and concentrated.Duck vs goose: Almost all Canadian foie gras comes from Moulard (Mulard) hybrid ducks; only one small farm in Charlevoix keeps geese12.Production method: The mainstream industry uses conventional force‑feeding (gavage). A handful of artisanal experiments with “natural” fattening exist, but they are not commercially significant3.

Canada’s foie gras industry is minuscule by global standards. It is concentrated in the province of Quebec, which accounts for 100 % of Canada’s force‑fed duck production1 and more than 40 % of national Pekin duck output1. By the late 2000s the industry produced roughly 8,500 duck livers per week—about two tonnes of foie gras—up from only a few hundred a decade earlier4. Today there may be about 20 farms producing foie gras5. Three vertically integrated companies—Rougié (La Ferme Palmex), Aux Champs d’Élisé and, until its 2016 bankruptcy, Élevages Périgord—dominate output6. Small artisanal farms (La Ferme Basque, Ducs de Montrichard etc.) make up a niche segment7. Politically and economically, the industry is fragile. Quebec producers have benefited from Canada’s permissive laws and from federal and provincial research grants, such as a 2019 Agriculture and Agri‑Food Canada grant of CA$123,000 to develop better feed strategies for foie gras8. However, they face reputational challenges from animal‑welfare campaigns, disease threats and dependence on export markets. The market is mostly export‑driven: in 2017 Canada exported 2,181 tonnes of duck meat, and about 33 % of that was foie gras (frozen or fresh)9. The United States absorbs most exports—particularly through gourmet distributors—while domestic consumption is small and seasonal. Canada plays a niche role in the global supply chain, supplying high‑end duck livers to North American chefs when French supply is restricted and competing with two U.S. producers.6

Foie gras was not historically part of Canada’s cuisine. Quebec’s interest began in the early 1990s, when French immigrants and culinary entrepreneurs introduced the practice. Élevages Périgord was founded in 1993 in Saint‑Louis‑de‑Gonzague, southwestern Quebec10. The farm imported French breeding stock and expertise, supplied ducklings and feed to contract farmers, and processed livers at its own slaughterhouse. Shortly afterwards, other newcomers followed: Palmex (later branded under Rougié) was established in 1998 by Pascal Fleury and his wife Francette, who moved from France to Carignan, Quebec11. Aux Champs d’Élisé, founded by the François family in Marieville, specialised in Mulard ducks for force‑feeding12. Small artisanal farms such as Ducs de Montrichard (1995) and La Ferme Basque de Charlevoix (run by Isabelle Mihura and Jean‑Jacques Etcheberrigaray) raised geese and produced limited quantities of “whole‑liver” foie gras13.

Demand from Quebec’s gastronomic restaurants (notably Au Pied de Cochon) and export markets spurred growth. By 2010, production reached 8,500 duck livers per week, indicating a rapid industrialisation from small beginnings4. The change.org petition circulated by activists in 2009 asserted that approximately 500,000 ducks were killed annually and that three large producers (Élevages Périgord, Aux Champs d’Élisé and Palmex) accounted for most output14—figures that illustrate the rough scale, although they come from advocacy rather than official statistics. Quebec’s producers also began exporting; by the mid‑2000s they were supplying gourmet retailers and restaurants across North America.

Industrialisation led to consolidation. Élevages Périgord became the largest Canadian producer, operating a slaughterhouse and processing facility that supplied about 15 contract farms and employed about 30 workers15. Financial difficulties hit the company in 2015: its revenue fell 32 % due to the costly need to invest in processing equipment16, and it accumulated a CA$15 million deficit17. In April 2016 the company declared bankruptcy and its assets were acquired by Hudson Valley Foie Gras (U.S.) for CA$2 million18. The new owner re‑hired the workforce and continued slaughter and packing operations, highlighting the industry's vulnerability to capital costs and market swings19.

In response to growing animal‑welfare activism and the absence of national codes, the Association des Éleveurs de Canards et d’Oies du Québec (AÉCOQ) developed a Guide pour l’élevage des canards in 2018. The guide notes that Quebec produces over 40 % of Canada’s Pekin ducks and 100 % of its force‑fed ducks1 and stresses that the industry must respond to “growing legislative requirements, the threat of animal‑welfare activism and social acceptability”20. It sets out practices for hatcheries, rearing, force‑feeding, transport and slaughter, and was reviewed by veterinarians, animal‑welfare specialists, the Canadian Retail Council, the Canadian Food Inspection Agency (CFIA) and the Quebec Ministry of Agriculture (MAPAQ)21. This voluntary code has become the de facto standard for Quebec’s producers. Federal involvement remains limited to research and trade. In 2019 Agriculture and Agri‑Food Canada awarded CA$123,000 for research into nutritional strategies for foie gras to improve welfare and reduce costs8. Meanwhile, the United States ban on the sale of force‑fed foie gras (California Health & Safety Code § 25982), enacted in 2012, triggered litigation by Quebec producers. The Ninth Circuit (2017) upheld the sales ban but allowed internet sales where title passed outside California, and a 2022 decision again rejected the producers’ pre‑emption claims2223. Although the ban limited California restaurant sales, out‑of‑state orders continued, and the controversy heightened public scrutiny. In Canada, a 2025 federal e‑petition sought to ban force‑feeding and import of foie gras24, signalling renewed domestic activism.

The Canadian industry is highly concentrated. Rougié Canada (Palmex Inc.) operates the largest vertically integrated system. Palmex farms and forces ducks in Marieville, Quebec and processes livers under the Rougié brand for global distribution. The company states that it has offered high‑quality foie gras and duck products for over 20 years and that it has operated in Quebec since 199825. Palmex supplies whole lobes, terrines and confits to chefs; its association with the French Rougié brand gives it international reach. Aux Champs d’Élisé François Inc. is another major producer. A Quebec occupational‑safety report on a 2010 electrocution accident provides insight into its scale: the facility’s gavage barn held 4,000 cages in two zones of 2,000 cages each26. Ducks arrive at 11 weeks of age, are force‑fed for about 12 days and then slaughtered for foie gras27. Each gavage worker feeds up to 1,000 ducks per session, with two feedings per day28. This indicates an industrial, assembly‑line system requiring specialised equipment and labour. Aux Champs d’Élisé also has a boutique and offers culinary workshops. Élevages Périgord, founded in 199310, was once the leading producer but declared bankruptcy in 2016 and sold its facilities to Hudson Valley Foie Gras. At the time it employed about 30 workers and coordinated about 15 local farms15. Its collapse illustrates how capital costs and market volatility can upend producers.

A handful of artisanal or small farms broaden the landscape. La Ferme Basque de Charlevoix, run by Isabelle Mihura and Jean‑Jacques Etcheberrigaray, raises geese and produces goose foie gras, representing the only non‑duck foie gras in Canada13. Ducs de Montrichard (founded 1995) and Les bontés divines (in Stoke, Quebec) produce duck foie gras on a small scale13. Mariposa Farm in Ontario experimented with naturally fattened duck livers (no force‑feeding), but such products remain niche3.

Producers belong to the Association des Éleveurs de Canards et d’Oies du Québec (AÉCOQ), which promotes products and lobbies government. AÉCOQ’s membership includes Rougié, Aux Champs d’Élisé, Canards du Lac Brome (non‑foie‑gras Pekin ducks) and smaller farms29. The association developed a guide for raising and processing ducks (including foie gras), reviewed by the CFIA, MAPAQ, veterinarians and retail representatives30. This guide aims to reassure regulators and consumers but is voluntary and not legally binding.

Official production statistics for foie gras are limited. The Maisonneuve report (2010) estimated that Quebec produced about 8,500 duck livers per week, suggesting annual production around 400 – 450 tonnes4. A 2019 analysis noted that about 20 farms produce foie gras5. AÉCOQ’s export data show that Canada exported 2,181 tonnes of duck meat in 2017, with 33 % being foie gras9. Because domestic consumption is limited, a large share of production is exported—advocates claim 30 % goes to the United States and 10 % to the rest of Canada14, though these figures are not officially verified. WITS customs data on the broader HS 020743 category (“frozen cuts and offal of geese and ducks”) show Canadian exports declining from 4.5 million kg in 2010 to 307,284 kg in 2024, with the United States absorbing most shipments3132; however this category includes other duck offal and is only a proxy for foie gras.

Foie gras production relies on Mulard ducks (a cross between Muscovy and Pekin). Ducklings are often imported from France because the hybrid is sterile33. The birds are raised free‑range until 10–11 weeks, then transferred to gavage barns. Force‑feeding uses a corn‑based mash delivered twice daily by automated machines; at Aux Champs d’Élisé each worker feeds 1,000 ducks per session28. Feed and labour are major cost drivers, along with energy (for climate control), slaughter and transport. Because Canada has no supply‑management system for ducks, producers are exposed to feed price volatility and lack the protection that chicken and turkey farmers enjoy34.

Foie gras is a luxury product sold at high margins. Whole lobes graded A and B are marketed to restaurants and gourmet retailers, while lower grades are turned into terrines, pâtés and mousse. Major producers such as Rougié sell ready‑to‑eat products through both domestic and export channels. Retail prices can exceed CA$100 per kilogram, but farm‑gate prices are much lower. Because Canadian producers compete primarily with French imports and two U.S. producers, fluctuations in exchange rates and trade policies (e.g., California’s sales ban) significantly affect profitability35.

Canada exports most of its foie gras, with the United States as the primary destination. AÉCOQ reports that in 2017, exports totalled 2,181 tonnes of duck meat, of which 33 % was foie gras9. The WITS database shows that Canada exported 307,284 kg of frozen duck and goose offal in 2024, worth US$5.74 million, with the United States purchasing nearly US$5.5 million and smaller volumes going to Singapore, Japan and Bonaire32. In 2023 the category’s exports were 296,043 kg worth US$6.14 million, again almost entirely to the United States36. Earlier years show higher volumes: 4.5 million kg in 201031 and 5.0 million kg in 201537, suggesting a decline. The broad HS code includes duck hearts, fat and other offal, so the numbers overstate foie gras but illustrate export dependence. Trade is sensitive to policy changes. The California sales ban (effective 2012) initially barred any sale of force‑fed foie gras in the state. Quebec producers, via AECOQ, sued California, arguing federal pre‑emption; the Ninth Circuit rejected their claims but clarified that out‑of‑state internet sales where title passes outside California are permitted22. When a federal court briefly struck down the ban in 2015, Quebec producers described California as 25 % of the U.S. market worth about CA$2 million in revenue35. The ban’s reinstatement reduced restaurant sales but not mail‑order shipments. Canada does not import significant quantities of foie gras; domestic supply and imports from France compete for a small gourmet market.

Canada has no federal or provincial law prohibiting force‑feeding. Animal‑welfare regulation is governed by the Health of Animals Act, the Criminal Code (prohibiting unnecessary cruelty), and provincial statutes. These laws do not explicitly address gavage, and producers argue that properly performed force‑feeding does not cause undue suffering. The CFIA oversees slaughter and food safety through the Safe Food for Canadians Act (2019) and meat inspection regulations. AÉCOQ emphasises that members use 100 % locally born and raised ducks and that provincial products are inspected by MAPAQ, while interprovincial exports are supervised by the CFIA38.

In the absence of a national code, AÉCOQ’s 2018 guide sets voluntary standards for hatcheries, rearing, force‑feeding, transport and slaughter. The guide acknowledges that Quebec’s industry is unique (producing all force‑fed ducks in Canada) and that rising welfare expectations and activism require uniform practices39. The revision committee included representatives from CFIA, MAPAQ, veterinarians, animal‑welfare specialists and the retail council21. Although not enforceable, the guide functions as a minimum standard in the eyes of major buyers.

Food safety enforcement is episodic. In 2021 the CFIA issued a recall of Rougié Duck Foie Gras (80 g) because of undeclared milk; the recall affected British Columbia, Ontario and Quebec40, illustrating oversight of labeling and allergen control. Occupational safety enforcement also occurs: the 2010 electrocution of a worker at Aux Champs d’Élisé prompted a safety investigation and improved practices26. There is little public information about routine welfare inspections of foie gras farms.

Undercover investigations have dominated the welfare narrative. In 2007 and 2010, organisations such as Global Action Network and Animals’ Angels infiltrated Canada’s two largest foie gras producers (Élevages Périgord and Palmex). Video footage and subsequent reporting described ducks confined in small cages, with heads protruding through openings to facilitate force‑feeding, covered in regurgitated cornmeal and suffering eye infections41. The Maisonneuve article (2010) reported that activists infiltrated Palmex and highlighted the industry’s secrecy3. The Winnipeg Humane Society summarised investigations alleging routine cruelty such as live ducks’ heads being pulled off and birds living among decomposing carcasses42. These allegations have not led to prosecutions but have shaped public perception.

Food safety issues are relatively rare. The 2021 Rougié recall for undeclared milk is one of the few documented cases40. Avian influenza poses a more serious risk. Quebec, like the rest of Canada, has experienced outbreaks of highly pathogenic avian influenza (H5N1) since 2022. Broiler duck giant Canards du Lac Brome (not a foie gras producer) culled tens of thousands of birds due to infections, illustrating how disease can disrupt supply chains and lead to mass culling. While no major foie gras producer has publicly reported an outbreak, the concentration of farms in Montérégie (southern Quebec) and their reliance on imported ducklings make them vulnerable. The CFIA maintains primary control zones when outbreaks occur, restricting movement and exports.

The 2010 electrocution accident at Aux Champs d’Élisé exposed workplace hazards. A gavage facility worker died while moving a mobile grain auger that contacted an overhead power line. The accident report described the plant’s layout (two 2,000‑cage gavage zones) and feeding regimen (ducks force‑fed for 12 days)43. It underscores the mechanised environment and the need for electrical safety. Aside from this, there is little public data on injuries or labour conditions in foie gras facilities.

Producers have begun to address environmental impacts. AÉCOQ’s environment page states that members adopt responsible practices respecting animal welfare and environmental sustainability44. Waste management and water pollution are potential issues, but there are no published studies on effluent from foie gras barns. Municipalities near the former Élevages Périgord plant negotiated wastewater pre‑treatment agreements after Hudson Valley took over45, suggesting local environmental scrutiny.

Animal‑welfare activism has accompanied the industry’s growth. Early 2000s: Farm Sanctuary and Global Action Network conducted undercover investigations at Élevages Périgord and Palmex, releasing footage that circulated internationally. 2009: activists launched a change.org petition alleging that 500,000 ducks were killed each year and calling for a boycott14. 2010: Montreal magazine Maisonneuve published “Foie Gras Wars,” documenting activist infiltrations, natural foie gras experiments and the culture clash between chefs and animal‑rights groups4. 2013: PETA released an investigation at Palmex (featured in The Nation Thailand), showing ducks in narrow cages and marketing the footage globally41. 2019–2020: groups such as the Vancouver Humane Society campaigned for a national ban and highlighted that Quebec is the only Canadian province producing foie gras46. 2025: a federal e‑petition called on Parliament to ban force‑feeding and the import of products derived from force‑feeding24. The petition referenced bans in countries such as the U.K. and India and emphasised welfare and public health. Producers and chefs countered by emphasising tradition and quality. Chef Martin Picard of Au Pied de Cochon publicly supported Quebec foie gras, insisting on Palmex supply and criticising U.S. bans3. Industry association AÉCOQ engaged in public relations and developed its 2018 guide to improve transparency. Producers also lobbied provincial and federal authorities; Rougié president Benoît Cuchet argued that the California sales ban unfairly targeted Quebec producers and emphasised the absence of French competition6.

The most consequential legal battle for Canadian producers occurred in the United States. California enacted a 2004 statute banning the sale of products derived from force‑feeding; enforcement began in July 2012. AECOQ, Hudson Valley Foie Gras and individual chef Sean Chaney sued, arguing that the ban conflicted with the federal Poultry Products Inspection Act and violated the Dormant Commerce Clause. In Ass’n des Éleveurs de Canards et d’Oies du Québec v. Bonta (9th Cir. 2022) the court held that the California sales ban was neither pre‑empted nor unconstitutional and that it merely prohibited in‑state sales; out‑of‑state sales where title passes outside California remained lawful22. Earlier decisions in Canards I (2015) and Canards II (2017) similarly upheld the ban and rejected the producers’ pre‑emption arguments23. These rulings restricted access to California restaurants but permitted mail‑order sales, a significant portion of Quebec exports.

There have been no successful Canadian bans or restrictions on foie gras. Animal‑welfare legislation is general and does not address force‑feeding. Private member bills or petitions occasionally surface—such as the 2025 e‑petition urging a ban—but no federal or provincial government has acted on them. Municipalities have not passed foie gras sales bans. In contrast, Quebec has proactively supported the industry through research funding and by financing AÉCOQ’s promotion efforts847.

Canada’s foie gras industry mirrors the French model in its use of Mulard ducks, mechanised gavage and artisanal marketing, but it differs in scale, market orientation and political context. Similarities: producers rely on force‑feeding, emphasise gastronomic tradition, and convert the entire duck into value‑added products (magret, confit, rillettes). Differences: Scale and concentration – With perhaps 20 farms and three major companies, Canada’s industry is tiny compared with France’s thousands of farms. Quebec produces all force‑fed ducks in Canada1. Export dependency – Whereas French foie gras is mostly consumed domestically, Canadian producers export a large share, especially to the United States9. This exposes them to foreign bans and currency risks. Lack of supply‑management – Unlike poultry sectors governed by quotas, foie gras producers operate without supply management, making them sensitive to feed prices and market downturns34. Political vulnerability – The industry lacks statutory protection and is subject to general animal‑cruelty laws and public opinion. Voluntary guidelines signal an attempt at self‑regulation20. Cultural context – In Quebec, foie gras is associated with French culinary heritage and high‑end dining, but outside the province it has limited cultural resonance. This constrains domestic demand and concentrates activism in Quebec. On the spectrum of “luxury artisanal ↔ industrial commodity exporter,” Canada sits closer to the export‑oriented end but remains artisanal in scale. It is politically vulnerable yet economically reliant on exports, making it sensitive to both activism and trade policy.

The Canadian foie gras sector has several choke points: Export markets: The U.S. (particularly California and New York) absorbs most exports. Sales bans or import restrictions (e.g., extended California ban, potential U.S. federal ban) would significantly reduce revenue35. Targeting key restaurant chains or distributors could therefore curtail demand. Limited number of facilities: Industrial production is concentrated in a handful of farms and one main slaughterhouse. Exposés or enforcement actions at these sites (e.g., Aux Champs d’Élisé’s 4,000‑cage facility26) can disrupt supply. Campaigns highlighting worker accidents or animal‑welfare violations have reputational impact. Feed and genetics: Producers import sterile Mulard ducklings and rely on corn. Trade disruptions (e.g., avian influenza restrictions or French export bans) or price spikes could constrain production. Lack of legal codification: The industry operates under general animal‑welfare laws. Activists could pursue prosecutions under cruelty statutes, challenge marketing claims, or lobby for explicit bans. The voluntary nature of the 2018 guide provides a leverage point for demanding regulatory codes20. Public health and environmental concerns: Disease outbreaks at nearby poultry farms, mass culls and worker safety incidents highlight systemic risks. Combined campaigns linking animal welfare, public health and labour rights could broaden coalitions.

The Canadian experience offers several lessons for advocates and policymakers: Targeted sales bans can reshape markets. California’s ban severely restricted restaurant sales but not mail‑order shipments; Quebec producers adjusted by shifting to internet sales22. Comprehensive bans on import or sale—such as those adopted in the U.K. (imports) and New York City (in 2022, though not yet enforced)—would more decisively impact producers. Legal challenges may fail when bans focus on sales rather than production. The Ninth Circuit upheld California’s sales ban because it regulated in‑state commerce and did not compel out‑of‑state producers to change methods22. Advocates can design legislation to withstand Dormant Commerce Clause challenges by avoiding direct regulation of production. Coalitions matter. Canadian campaigns have largely been animal‑welfare‑driven; incorporating public health (avian influenza), worker safety (e.g., electrocution accident), environmental concerns and ethical consumption could build broader support. Transparency pressures can lead to voluntary reforms. Facing activism, AÉCOQ produced a comprehensive guide and engaged regulators21. Demands for stronger enforcement, public reporting of inspections and mandatory codes could leverage this momentum. International comparisons resonate. Campaigners cite bans in other countries and states to highlight Canada’s lagging policy24. Producers similarly emphasise that French supply is restricted by avian influenza and that Canada fills a market niche35. Understanding these narratives helps craft persuasive arguments.

Industry structure and production: AECOQ, Guide pour l’élevage des canards (2018). Quebec produces over 40 % of Canada’s Pekin ducks and 100 % of its force‑fed ducks1; the guide was developed to address rising welfare expectations and was reviewed by CFIA, MAPAQ and other stakeholders21. Production volumes: Maisonneuve magazine reported that Quebec produced ~8,500 duck livers per week in 20104. Science Business estimated about 20 producers in 20195. Export statistics: AECOQ’s export page states that Canada exported 2,181 tonnes of duck meat in 2017 and that 33 % was foie gras9. WITS customs data show declining exports of HS 020743 (duck/goose offal) from 4.5 million kg in 201031 to 307,284 kg in 202432. Producer information: The French Feast site notes that Élevages Périgord, founded in 1993, became Canada’s leading producer10. Rougié’s U.S. site indicates that the company has operated in Quebec since 1998 and markets its products worldwide25. Périgord bankruptcy: A local newspaper reported that Élevages Périgord declared bankruptcy in April 2016, had a 30‑employee slaughterhouse linked to about 15 farms, suffered a 32 % revenue decline and a CA$15 million deficit, and was acquired by Hudson Valley Foie Gras for CA$2 million48. Facility scale and labour: A Quebec labour‑safety investigation describes Aux Champs d’Élisé’s gavage barn: two zones of 2,000 cages (4,000 total), ducks delivered at 11 weeks and force‑fed for ~12 days, with each worker feeding up to 1,000 ducks per session4328. Association statements: AÉCOQ emphasises that Quebec exports primarily frozen ducks, duck pieces and foie gras, and that value‑added products like foie gras are gaining presence in grocery stores47. It also notes that members use 100 % local ducks and operate under CFIA/MAPAQ inspection38. Activism and opposition: The Winnipeg Humane Society summarises undercover investigations at Canadian foie gras farms and alleges routine cruelty42. PETA’s 2013 expose shows ducks in narrow cages at Palmex41. The Vancouver Humane Society’s 2025 petition calls for a ban on force‑feeding and on foie gras imports24. California litigation: The Ninth Circuit’s opinion in Ass’n des Éleveurs de Canards et d’Oies du Québec v. Bonta (2022) summarises the legal reasoning upholding California’s sales ban2223. Quebec media reported that only three Quebec producers (Rougié, Aux Champs d’Élisé and Élevages Périgord) met U.S. export requirements and that the California market represented 25 % of potential U.S. sales, worth about CA$2 million35. Food safety: The CFIA recall notice for Rougié Duck Foie Gras due to undeclared milk in 2021 illustrates regulatory enforcement40. 1 20 21 34 39 Document_110570.pdf https://www.agrireseau.net/documents/Document_110570.pdf 2 7 11 12 13 33 Foie Gras - CooksInfo https://www.cooksinfo.com/foie-gras 3 4 Maisonneuve | Foie Gras Wars https://maisonneuve.org/article/2010/03/12/foie-gras-wars/ 5 Here’s an ‘audacious’ science project: foie gras without the controversy | Science|Business https://sciencebusiness.net/news/heres-audacious-science-project-foie-gras-without-controversy 6 35 Foie gras : de bonnes nouvelles pour les producteurs québécois - La Terre de chez nous https://www.laterre.ca/actualites/elevage/foie-gras-de-bonnes-nouvelles-pour-les-producteurs-quebecois/ 8 Government of Canada invests to advance animal science research - Canada.ca https://www.canada.ca/en/agriculture-agri-food/news/2019/08/government-of-canada-invests-to-advance-animal-science-research.html 9 Exportations canadiennes de produits de canards - Canard du Québec https://canardduquebec.com/achat-export/normes-elevage-transformation/exploitations-canadiennes-produits-canards/ 10 French Feast--French gourmet food and specialty foods from France -- Elevages Perigord https://www.frenchfeast.com/catalog/elevagesperigord.htm 14 Petición · Stamp Out the Canadian Foie Gras Industry--The Dirty Little Secret - Estados Unidos · Change.org https://www.change.org/p/stamp-out-the-canadian-foie-gras-industry-the-dirty-little-secret 15 16 17 18 19 45 48 Une entreprise américaine rachète les installations d'Élevages Périgord - Journal Le Saint-François https://journalsaint-francois.ca/une-entreprise-americaine-rachete-les-installations-delevages-perigord/ 22 23 20-55882.pdf https://cdn.ca9.uscourts.gov/datastore/opinions/2022/05/06/20-55882.pdf 24 Petition: End inhumane foie gras production in Canada https://vancouverhumanesociety.bc.ca/posts/protect-ducks-and-geese-from-force-feeding-for-foie-gras-federal-e-petition/ 25 Rougié local producer of Duck Foie Gras in Quebec https://www.rougie.us/ 26 27 28 43 Microsoft Word - ed003863.doc https://www.upa.qc.ca/fileadmin/01_UPA_provincial/Prod_SST/Rapports/2010/Volailles-et-viandes-2000.pdf 29 30 Normes d’élevage et de transformation - Canard du Québec https://canardduquebec.com/achat-export/normes-elevage-transformation/ 31 Canada Frozen cuts and offal of geese, ducks and guine exports by country | 2010 | Data https://wits.worldbank.org/trade/comtrade/en/country/CAN/year/2010/tradeflow/Exports/partner/ALL/product/020743 32 Canada Frozen cuts and offal of geese, ducks and guine exports by country | 2024 | Data https://wits.worldbank.org/trade/comtrade/en/country/CAN/year/2024/tradeflow/Exports/partner/ALL/product/020743 36 Canada Frozen cuts and offal of geese, ducks and guine exports by country | 2023 | Data https://wits.worldbank.org/trade/comtrade/en/country/CAN/year/2023/tradeflow/Exports/partner/ALL/product/020743 37 Canada Frozen cuts and offal of geese, ducks and guine exports by country | 2015 | Data https://wits.worldbank.org/trade/comtrade/en/country/CAN/year/2015/tradeflow/Exports/partner/ALL/product/020743 38 Salubrité et traçabilité - Canard du Québec https://canardduquebec.com/achat-export/normes-elevage-transformation/salubtite-tracabilite/ 40 Rougié brand Duck Foie Gras recalled due to undeclared milk - Canada.ca https://recalls-rappels.canada.ca/en/alert-recall/rougie-brand-duck-foie-gras-recalled-due-undeclared-milk 41 Foie gras farms still stuck in medieval times https://www.nationthailand.com/perspective/30203596 42 Foie Gras | Winnipeg Humane Society https://winnipeghumanesociety.ca/animal-issues/foie-gras/ 44 Environnement - Canard du Québec https://canardduquebec.com/achat-export/normes-elevage-transformation/norme-environnement/ 46 Victory for birds: U.S. Supreme Court upholds California foie gras ban - SPCA de Montréal https://www.spca.com/en/victory-for-birds-u-s-supreme-court-upholds-california-foie-gras-ban/ 47 À propos - Canard du Québec https://canardduquebec.com/achat-export/normes-elevage-transformation/caracteristiques-canard-eleve-transforme-quebec/