STI News: Animal rights groups slam gourmet summit over 'inhumane' dish

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Animal rights groups slam gourmet summit over 'inhumane' dish

by Melissa Lwee

 

 

 

THE World Gourmet Summit here has drawn fire from several international animal

rights organisations for its use and promotion of foie gras.

 

 

 

Foie gras, or fattened geese or duck liver, has been gaining worldwide attention

as an inhumane delicacy as it involves the force-feeding of geese and ducks,

usually causing them to develop diseased livers.

 

According to the president of the Singapore-based AnimalWatch, Ms Vadivu

Govind, the production of foie gras has been banned in countries like Germany,

Denmark and Norway.

 

AnimalWatch is a non-profit animal welfare society founded last year which aims

to solve animal welfare problems.

 

As part of the World Gourmet Summit, which runs till April 12, foie gras will

be the highlight of a dinner tonight. A cooking demonstration on April 9 by a

foie gras producer from the United States has also been lined up.

 

Numerous international animal rights organisations, such as the London-based

World Society for the Protection of Animals and Compassion in World Farming,

have written letters of protest to summit organisers Peter Knipp Holdings and

the Singapore Tourism Board.

 

An official letter was also sent to the Straits Times Forum urging the

organisers to drop the foie gras promotion.

 

Animal rights organisations are against the production of dishes like foie gras

and shark's fin as they are deemed to involve cruelty to animals.

 

The Singapore Tourism Board was also criticised recently after announcing plans

to use a fusion menu, which includes these two dishes, to promote Singapore as a

gourmet hub. Despite the criticism, the board has decided to retain the foie

gras event for the gourmet festival.

 

Said a board spokesman: 'We recognise that there are differing views on this

matter and we respect these different opinions. Hence, we will take the concerns

of the different groups into consideration when planning future events.'

 

Ms Govind was not satisfied with the board's reply.

 

'As an institution which promotes Singapore to the world, we had hoped that the

Singapore Tourism Board would make more progressive decisions and take into

account the international concern raised,' she said.

 

Mr Peter Knipp was uncontactable for comment despite repeated attempts to reach

him.

 

Still, some people would not hesitate to consume foie gras. Said Ms Sylvie Le

Guyader, 34, a PhD Student from France: 'I would give up on chicken before I

give up on foie gras.

 

'The chickens are raised in horrible conditions. But in France, I have seen

geese run towards the person who is feeding them. Therefore, I'm not really sure

if they are really suffering. I think the chicken suffer more.

 

'Besides foie gras is delicious.'

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