production and orders are on the rise again

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As Christmas approachesthere is relief on an Alsatian farm in Gundershoffen (Bas-Rhin). The farm was not affected by avian flu. In the region, outbreaks were identified at the end of October. So the geese and ducks have been confined for two months. “We pay attention to the movement of poultry, we pay attention to the movement of staff too (…) All of these are measures that have been in place for a long time and which remain even when we are not at a high alert threshold.”says Aline Meyer, owner of “Ferme Meyer”.

The ducks were also vaccinated. A measure made compulsory two years ago after three years marked by massive slaughters on farms in France. Since then, foie gras production has resumed in 2024 with an increase of more than 50%.

In the farm, on the eve of New Year’s Eve, the last orders are being prepared tirelessly. In recent years, production has increased by 20%. “We actually have more orders. So, even though we plan more to our advantage, everything is always sold. We’re doing small extra blocks, but this year, there really isn’t much left over”assures Prescillia Halbwax, employee of “Ferme Meyer”.

20 to 30 kg of duck and goose foie gras are produced per day. A marathon month not to be missed, it represents 70% of annual turnover. In the store, customers are there and everyone is ready to put their hand in their wallet. “It’s certainly double the price in a supermarket, but that doesn’t matter. I’m willing to pay the price for that quality.”says one of them. Raw, in a terrine or on toast, foie gras seems to remain the essential delicacy.