During the months leading up to the ban, restaurants and foie gras suppliers have reported an increase in sales as people stock up on the gourmet dish. However, once the ban comes into effect, any restaurant or retailers which serves the product will be fined $1,000.
The controversial ban, which had a long grace period to allow producers to find an alternative production method, has pleased animal rights activists, who object to the method of ‘gavage’, saying that it is a cruel way to enlarge the ducks’ and geese’ livers.
