Until Christmas, find interviews of national associations that are part of Euro Foie Gras. Today, we interviewed Catherine Colot, Executive Officer for Poultry and Rabbit Farming at the College of Producers, an organization linking producers, public authorities and industry stakeholders in Wallonia (Belgium).
What does the holiday season for foie gras in Wallonia look like?
Producers have been working hard for some weeks to meet the demand for their growing customer base, which is increasing over the years. The number of animals raised is not sufficient to meet the whole demand. As producers are transparent and open their farms to the public, consumers trust them and do not hesitate to come back.
Do you consider 2018 a positive year for the foie gras sector?
The signals are positive when you ask breeders. The products are artisanal. A wide range of duck preparations is available (raw foie gras, semi-cooked foie gras, raw magret, smoked magret, aiguillette, confit, rillette, pudding, pâté, ...). It is better to book your products in advance !
Do you notice a continued commitment of Wallons to foie gras, including the younger generations?
The Walloon attachment for foie gras is very strong. It is certainly linked to the attachment of the Belgian consumer to artisan and local products, including foie gras. The craze for short supply chains contributes to this. In fact, young people ask themselves more and more questions about the origin of products and farming methods. Ducks are raised outdoors during most of their lives. In addition, producers supply their products directly to the consumer via their point of sale on the farm. Each year, foie gras producers open their doors, attracting young people who have the opportunity to discover from A to Z the breeding and fattening of animals.
> Back to the frontpage