The poultry meat supply chain plays a major role in French agriculture and consumption. It is organised around several species — chicken (by far the largest, with around one million tonnes slaughtered per year), turkey, duck (roasting and fattened duck, the basis of foie gras), guinea fowl, goose and the other Gallus (capons, cull hens) — and stands out through two remarkable products specific to the chain: foie gras (fattened waterfowl) and edible offal. The chain is characterised by slaughtering-cutting carried out species by species, a significant share of processed products (cut-up and prepared products), a pool of co-products recovered through rendering, and strong integration into international trade — France imports a notable share of its chicken meat, particularly for catering and processing.
