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Ninety percent of France’s foie gras is produced in the Perigord in southwest France, by far the largest foie gras-producing region in the world. This still does not satisfy the French appetite for foie gras: France still imports about 20% of its foie gras from Hungary and about 5% from Bulgaria and a few other countries. France produces over 16,000 tons of foie gras annually, which represents two-thirds of the foie gras sold in the world. The French consume 75% of the world production. Between 1992 and 2002, French production doubled, with 95% of the foie gras coming from ducks and 5% from geese. Alsace in Eastern France with its capital Strasbourg also has a long tradition of producing foie gras and is known for its technical innovation. Small quantities are also produced in a few other regions of France. Based on expertise borne of generations of experience, France has defined this business and set strict limits on what can be called foie gras in France. From the very old and highly respected firms to the many specialized local markets and the stays or cooking classes offered by small producers, foie gras in France is much more than business: it is a highly cultural aspect of life and society.
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