China’s foie gras industry has expanded rapidly in recent years, with industry experts predicting that the country could overtake France as the world’s largest foie gras producer as early as this year or next.
Large-scale foie gras farms across eastern China have continued to increase production. A farmer in Shandong Province said his operation produced 300 tonnes of foie gras last year and plans to increase output to 500 tonnes this year—far exceeding the annual production of around 10 tonnes typical of many French producers. Industry estimates suggest China produced approximately 14,000 tonnes of foie gras last year, an increase of around 30 per cent from the previous year, bringing it close to France’s annual output of roughly 15,000 tonnes.
As supply continues to grow, foie gras is gradually shifting from a luxury delicacy to a more widely consumed food in China. It is increasingly featured in fried rice, hotpot, desserts and other dishes, while retail prices remain significantly lower than those in Europe, contributing to strong domestic demand.
At present, most of China’s foie gras is consumed domestically, with less than five per cent exported. Strict quarantine and customs requirements continue to limit overseas sales, but many Chinese producers have begun expanding into international markets, including Southeast Asia, South Korea, Japan and the Middle East. Analysts believe China’s lower production costs could make it a major competitor to France in emerging markets.
The industry’s rapid expansion has also been supported by government subsidies and comparatively low labour costs. Some farms say workers force-feed geese six times a day during the final ten days of the birds’ lives to enlarge their livers, while some producers are planning to introduce robotic feeding systems to improve efficiency.
However, force-feeding remains highly controversial. Animal welfare organisations argue that the practice causes unnecessary suffering, and several European countries have restricted or banned foie gras production using these methods. Chinese producers, meanwhile, maintain that global demand continues to rise and that domestic opposition to the production method remains limited.
Commentary:
As Chinese companies continue to challenge Western markets in sectors such as technology, even foie gras—long regarded as a symbol of French culinary culture—is increasingly becoming “Made in China.” This is not merely a contest over agricultural products; it reflects China’s gradual transformation from the “world’s factory” into a major global food supplier, using economies of scale and lower production costs to reshape the international food market.
However, food exports differ fundamentally from manufactured goods. Consumers are purchasing not only a product, but also its cultural heritage, quality and underlying values. If China hopes to expand further into premium European and North American markets, price competitiveness alone will not be enough. It will also need to address growing international concerns over animal welfare, food safety and production transparency. Otherwise, its products may continue to face resistance from consumers and overseas markets.