Foie gras
In 2005, France produced 18,450 tonnes of foie gras (78.5% of the world's estimated total production of 23,500 tonnes) of which 96% was duck liver and 4% goose liver. Total French consumption of foie gras in this year was 19,000 tonnes. In 2005, Hungary, the world's second-largest foie gras producer exported 1,920 tonnes and Bulgaria produced 1,500 tons of foie gras.
Mulard
Traditionally, foie gras was primarily produced with geese, but in the 1960s the majority of farmers began to use mulards. Geese are more expensive to maintain than ducks (they are larger and more aggressive), and the more temperamental muscovies did not accept the process of gavage (force feeding) as readily as Pekins, causing the quality of the foie gras to suffer. This problem was avoided by the introduction of mulards. These hybrids have also become extremely common in countries where foie gras is not produced.