The declaration has been approved as a supplement to the Agrarian Act and has been immediately welcomed with jubilation by the foie-gras producer association. “It is just what we wanted: recognition of the force-feeding process and a recognition of our traditions”, said the director of the Philippe Baron association. The force-feeding of birds, which causes the formation of fat liver in the animals, to then be transformed in a delicacy, is criticized by animal protection associations.

Baron, director of the association, has insisted that “the fat liver of a web-footed animal is not pathological”. Foie-gras is instead a classic example of French cultural heritage and the national “culinary model”. The representative of the National Assembly requested the defence of "foie gras” as “cultural, culinary and social heritage”, in which the animals’ welfare should be respected objectively and economically.”

French foie-gras is not just cultural heritage, but also an export success with a commercial surplus of 35 million euros in 2004. Spain is the main buyer with 801 tons annually, Germany is in fifth place with importation of 121 tons. Only a few countries produce foie-gras. 90 % comes from France. Hungary, Bulgaria and Israel produce considerable amounts. In France there are around 15,000 foie-gras producers; the number of jobs depending directly on the foie-gras business is estimated at 30,000 by the sector’s association.