Foie gras in France is a high-grade ingredient that is honored by Europeans and Americans as one of the world's top three delicacies because of its delicate texture and delicious flavor. To get a high-quality foie gras that is ten times larger than normal, how are these geese farmed?

First, the staff will put the goose eggs inside the incubator chickens, and in about 30 days, the baby geese will come out of the eggshells, which just look like ducklings, and will then be sent to the main farm, where tens of thousands of geese will be sent in each batch, and where there is an automatic watering system designed specifically for geese. The goslings will stay indoors for about a month or so before being sent outdoors to incorporate outdoor farming, which normally raises geese that need to be supplemented with grains in addition to grazing outdoors.

Secondly, when the geese reach adulthood they will lay eggs, at which point the staff will feed the geese with dead grass for nesting, and they will usually lay eggs once every two or three days, but the geese that have been growing for two or three years will enter the peak of egg-laying, when the geese will lay an egg a day, and the yield varies according to the seasons and the climate. This is a French goose. Raise this type of goose only to obtain their liver, when grown to ten kilograms will be put into the cage, reduce movement, and force-feeding every day. The staff use a tube twenty to thirty centimeters long into the esophagus of the frontal and take a funnel of mixed food and pour it in. This wall-feeding was done in the later stages of the long dry period and two to three kilograms of food were poured in every day. With the help of a motorized hole, it takes only a few seconds to pour in this much food, and the foie gras eventually expands dramatically to ten times the size of ordinary foie gras.

Thirdly, in order to get good quality foie gras, the removal of foie gras is done by hand. The fetched foie gras is loaded inside the tray of the assembly line, cleaned through the glue on it, and then drained. Each foie gras here is about one pound. Generally, fresh foie gras can only be kept at temperatures between zero and two degrees for 24 hours, when it cooks and tastes best. Some foie gras can be made into semi-cooked foie gras, which can be stored in the refrigerator for up to three rounds. Some foie gras will be made into foie gras paté so that it can be kept longer, which is pu. The processing site of the same meat goose will take out the viscera of the goose set on the stakes of the assembly line, in the assembly line will be divided out of the different parts of the goose, the workers will first take out two goose legs, two pieces of goose breast meat, as well as the two goose wings only left the skeleton part of the skeleton in turn, the skeleton into the assembly line, the machine will be the whole goose skeleton cut into pieces, and then will be these different parts of the packaging, and then sent to the supermarket can be The goose will then be packaged separately and sent to the supermarket where it can be sold. The goose down will be sent to the textile processing plant for a series of processing, after processing can be made into goose feather quilt, pillows and so on.