Business · Companies · 13 hrs ago
South-West France goose products gain protected geographical labels
South-West France’s goose foie gras, confit and meat have gained three protected geographical labels after 25 years of waiting.
The IGP labels set rules for how the products are made and link them to the region.
The rules require geese to be raised outdoors and fed without genetically modified ingredients, with production following standards set by the European Union.
The labels come as goose farming faces competition from China and Eastern Europe, where producers may follow different farming and health rules.
The sector is small: about 100 farmers produce 50 tonnes of goose foie gras, while France imports 225 tonnes from abroad.
Duck accounts for 98% of the market, and goose products cost more.
Producers hope the labels will help defend the sector and introduce goose foie gras to more consumers.
Goose foie gras, confit and meat from South-West France have gained protected geographical indication labels.
The labels follow 25 years of waiting and set strict production requirements.
The region has about 100 goose farmers, according to one producer.
France produces 50 tonnes of goose foie gras and imports 225 tonnes.
Duck accounts for 98% of the market, while goose products are more expensive.
- Who
- Goose producers in South-West France.
- What
- Three protected geographical indication labels now cover goose foie gras, confit and meat.
- When
- 4 November 2026.
- Where
- South-West France.
- Why
- The labels guarantee a defined production process and help defend the regional goose sector against competition.
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- Products covered
- Goose foie gras, confit and meat
- Protected label
- Indication Géographique Protégée (IGP)
- Goose farmers
- About 100 in the South-West
- French production
- 50 tonnes of goose foie gras
- Imports
- 225 tonnes of goose foie gras from abroad
- Market share
- Duck represents 98% of the market
What people are saying
Today, in the South-West, there are perhaps still about a hundred of us, but we are really passionate about it.
When you are on the farm, you know how things are done and you end up with an authentic product when you cook it.