Long accused of torture by animal-rights activists, French foie gras producers are admitting they may have gone too far and vowing changes to how ducks and geese are reared and their livers fattened.
They are also promising a new spirit of openness and transparency about the controversial practice of gavage -- the force-feeding of animals by passing plastic tubes through their throats directly into their stomachs.
"Maybe we did go a little too far," said Marie Pierre Pe of CIFOG, an industry group representing French foie gras producers.
"In the '80s, 30 to 35 percent of foie gras came from Eastern European countries. We had to improve production to be more competitive and maybe went too far," she said.
Related: When foie gras becomes Faux Gras