Producing Foie Gras is a booming business that has customers flocking for more. Do you know the difference between Foie Gras and Liver Paté?

Entrepreneurs will always tell you that in order to sell a product, you need to target your market. And you have to be sure consumers know about that product. It was only after doing a home poll that the Garneaus started their business.

The Egyptians were the first people known to make foie gras, at the time of the Pharaohs.

Only the healthiest ducks are selected for processing. Cleanliness plays an important role, with daily litter changes and temperature, humidity and air circulation control. Fresh water and high quality food promote the development of the duck liver.

Marie-Josée has an excellent success rate. Out of 300 ducks, more than 75% are approved for the feeding process, where the liver will grow up to 10 times its original size. Big livers mean big money!

French chef Jean-Joseph is credited for creating and popularizing pâté de foie gras in 1779.

Marie-Josée purchases approximately 600 ducklings every two weeks, at $3.00 a piece. They arrive on the farm a couple of days after they've hatched and are raised in enclosures.

The ducklings are initially fed with grain feed exempt of all preservatives. When the intense feeding process starts, the ducks are mainly fed corn. Marie-Josée buys 250 tons worth of feed annually for the young ducks, which represents their second biggest expense after employee salaries.