Foie gras
The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding. Today, France is by far the largest producer and consumer of foie gras, though it is produced and consumed worldwide, particularly in other European nations, the United States, and China.
Foie gras
Some countries have produced foie gras only sporadically in the past. For example, in 1996, Turkey had a peak year of production with 20 tonnes of foie gras valued at US$39,000 being exported.