24/12/2024
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14/12/2024
Please don't buy down. Birds used in live-plucking have their feathers torn out four to six times a year until they are sent to slaughter.
Typically, geese and ducks are lifted by their necks, their legs are tied, and their feathers are pulled out in large chunks in a process that the industry refers to as "ripping". The birds struggle and panic, sometimes even breaking limbs in an attempt to escape.
A Swedish television program, Kalla Fakta, produced a two part documentary on the topic of live-plucking in Hungary which revealed:
"birds on their backs screaming and struggling to free themselves...as their down is ripped from their bodies at rapid speed. Afterwards, several birds are left paralyzed on the ground with large flesh wounds. The birds with big gaping wounds are then sewn back together with needle and thread on site by the workers themselves and without any anaesthetic."
The birds are live-plucked for the first time at about ten weeks old, and are plucked again four to six times a year until they are sent to slaughter at about four years old. (Ducks and geese can live about 12 to 15 years.)
Other birds are part of the food industry: white geese, bred for their meat, are plucked up to three times before being slaughtered at about 26 weeks of age, and grey geese, raised for foie gras, are plucked once or twice before being slaughtered at 12 weeks.
24/10/2024
https://youtu.be/1ZFIkK7UzAU?si=nei3QglgV_FlQXGi
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