The hundreds of breeders and producers of foie gras in the 47 are in turmoil. They are suffering the effects of Covid-19 and the threat of bird flu. A tasting of local foie gras took place Thursday in Agen, just to boost sales for these festivals.
This is the 4th year in a row that Rural Coordination 47 has honored IGP labeled foie gras, a guarantee of quality on the local origin of the country and the healthy diet of fatty ducks. A tasting of toast accompanied by a glass of white wine was offered yesterday from noon to passers-by on Boulevard de la République in Agen. Several breeders and producers from all over the department were present on the stand set up by the president and members of the RC. Active figure of the agricultural union, the president of the chamber of agriculture Serge Bousquet-Cassagne even provided the service at times.
The goal is for the public to discover this foie gras with the IGP appellation, which means ducks born, raised in Lot-et-Garonne and fed with corn, sunflower and wheat grown in the South-West. A label now visible on brands distributed in certain discount stores.
We must support the industry during the holidays
“On the eve of the holidays, we hope that people will show support for our industry by making a purchase”, declared André Coutinho, farmer in Brugnac yesterday. Since Christmas and New Year’s Day celebrations usually represent a third of annual consumption and sales of foie gras.
National manager of the “palmiped” sector under the Rural Coordination and duck breeder in the long sector (cooperatives and supermarkets), André Coutinho makes no secret that the profession is currently in a bad patch, weakened by the viruses in circulation be it coronavirus or avian influenza. As a grip between the consequences of the current health crisis and the resurgence of avian flu with four sources of contamination and slaughter in the Landes on the edge of the Atlantic coast. An epidemic that has been dormant for two years.
It is above all the resistance of Covid-19 over time that is undermining production. The fattening breeders and the entire processing circuit had to revise production downwards in advance, so as not to work at a loss. But in light of the high risk of avian influenza in France, they were forced to reduce the density of their farms under the threat of this epidemic specific to birds which, for the time being, spares Lot-et-Garonne. As a precautionary principle, the farms were confined in aviaries or in buildings. But for several years, breeders have been sensitized to the overwhelming symptoms of avian flu. They have observed the migratory corridors of wildlife and birds from Eastern Europe and are prepared for the first signs of the disease.
The operators have invested in health protection equipment. They are supervised by the veterinary services, explains the head of the “palmipeds” sector. Costly biosecurity equipment for farmers whom the Covid has made even more fragile financially.
40% less sales to restaurateurs
“But the big impact of the Covid-19 epidemic affects our restaurateurs who represent 40% of annual sales. They were shut down during the two confinements. Short-chain producers (on-farm manufacturing) are suffering greatly. of the situation with the disappearance of the markets, the cancellation of the Christmas markets and the direct sales to the farm which have been reduced since March. It is the points of sale which have sharply decreased “. The operation took place yesterday to showcase this “Franco-French” product which embodies 80% of world production thanks to the generosity of the Terre du Sud, Vivadour, Euralis and Délices d’Auzan cooperatives.
For André Coutinho, the economic impact of this double health crisis with fewer poultry to raise will be fully felt in three months (the length of the fattening cycle). Until then, producers are hopeful that customers will ease the anticipated financial difficulties during the holidays. The traditional market of the chamber of agriculture opens today until Monday in the open air in the parking lot. Foie gras will have pride of place.
Foie gras week, a safe haven dish. While restaurateurs are going through a very special situation this year, the foie gras sector, in total solidarity with them, is highlighting the “Takeaway” as part of the third Foie Gras Week from December 16 to 23. This operation is a great opportunity for gourmets to indulge themselves before the holidays or to order foie gras from chefs to serve on their New Year’s tables. For the French, foie gras and restaurants are closely linked. Consumed by 92% of French people, foie gras, a safe haven, is obviously very popular at the end of the year.
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