Foie gras
In the 21st century, France is by far the largest producer and consumer of foie gras, though it is produced and consumed in several other countries worldwide, particularly in some other European nations, the United States, and China. Approximately 30,000 people are members of the French foie gras industry, with 90% of them residing in the Périgord (Dordogne), the Aquitaine régions in the southwest, and Alsace région in the east. The European Union recognizes the foie gras produced according to traditional farming methods ("label rouge") in southwestern France with a geographical indication of provenance.
Niagara (grape)
Niagara grapes are a variety of the North American grape species "Vitis labrusca" (botanical family Vitaceae) and are used as table grapes and for wines, as well as jams and juice. Niagara is the leading green grape grown in the United States. A purple variety exists and is the main niagara cultivated in southern Brazil, principally in the state of Rio Grande do Sul, where it is called "pink" niagara grapes (niágara rosada). The Niagara grape was created in Niagara County, New York, in 1868 when Claudius L. Hoag and Benjamin W. Clark cross-bred Concord grapes with white Cassady grapes. It was first sold commercially in 1882. Niagara grapes are considered to be poor shipping grapes, and so are usually only found near where they are grown. They are most commonly found in the United States in New York, Pennsylvania, New Jersey, Michigan, Washington, and Ohio, and are also grown in Ontario in Canada, as well as in Brazil, and New Zealand. While only rarely available fresh outside these areas, Niagara grapes are well known to most American consumers as the source of most white grape juice.