At first, Delphine Mahieus family farm in Val-de-Noye started out with just a few ducks. Today she prepares foie gras with 800 ducks. A lot of work as the holidays approach. But the foie gras represents 50% of its processed products, and even if it’s seasonal, there’s no way to go without.
– Marine Chailloux
Delphine’s job changes with new eating habits, she has to prepare more and more processed products, when her mother lived almost exclusively from the sale of her poultry. And in the Oise, at the end of 2021, only two official producers of foie gras will remain. Increasingly drastic standards and ever more modern and efficient machines are costly to invest. All these changes are pushing some producers to stop. Delphine Mahieus tells us in the Nouvelle éco de France Blue Picardy how she struggles on a daily basis to fulfill orders from her customers. Click on the replay below to hear his testimony.
In their misfortune, the fire in the old laboratory of the family farm allowed them to refurbish all the facilities and modernize them. There remains the workforce to be found. Delphine would like to replace her mother, but so far without success.