Economy of Hergom

Agriculture

Over the past three decades, Hergom's agricultural sector has undergone a significant transformation to meet the diverse dietary needs of its 260 million inhabitants, comprising both Wolgos and humans. This shift from a predominantly subsistence farming system to a more industrialized agricultural model reflects significant changes in the region's economic and social landscape.

Three decades ago, Hergom's agricultural efforts were primarily focused on fulfilling the nutritional requirements of the Wolgos, with humans largely relying on subsistence farming. At that time, the agricultural output was directed towards producing animal feed, with minimal quantities of grains such as oats, rye, and wheat being used for human consumption. Pastoralism was a cornerstone of Wolgos agriculture, with extensive ranching practices in place to cater to the high demand for animal products. Slavery, though not a universal practice affecting all humans in Hergom, allowed the region to focus predominantly on the needs of the Wolgos while providing subsistence sustenance to the human population.

The abolition of slavery and the introduction of paid labour for humans marked a significant turning point in Hergom's agricultural sector. This transition not only provided humans with purchasing power but also transformed them into significant commercial consumers. As a result, the market dynamics shifted, driving an industrial boom as newly empowered human consumers influenced the types of produce available and demanded a greater variety of products to satisfy their traditional diets.

Expansion and Diversification of Crop Production

With humans becoming influential consumers, there has been a substantial expansion and improvement in the efficiency of crop fields. The demand for a wider variety of grains, flours, and other products to meet the traditional diets of humans has led to increased production. Sorghum and millet, staple grains for the Gahnam and Chalam communities, have seen a substantial rise in production. In 7689 alone, Hergom produced four million tonnes of sorghum and 3.8 million tonnes of millet. Wheat production has also surged to meet the growing preference for bread among the human population.

The rapid increase in grain production has had beneficial side effects for Wolgos staples. The availability of grain chaff and waste has enabled the fungi industry to reduce its production costs, providing a greater variety of fungi to Wolgos consumers at more affordable prices. This symbiotic relationship between crop production and the fungi industry highlights the interconnectedness of Hergom's agricultural advancements.

Evolution of Animal Farming Practices

Traditionally, pastoralism and ranching were key components of Wolgos agriculture. These practices involved extensive grazing and open-range systems, where animals such as aurochs, pigs, hares, and poultry were raised in more natural environments. However, the ever-increasing demand for animal products, driven by the growing Wolgos population and their dietary preferences, has necessitated a dramatic shift towards high-efficiency factory farming.

Factory farming in Hergom has replaced many traditional ranches and pastoral fields with large-scale industrial operations designed to maximize productivity and efficiency. This shift has been essential in meeting the skyrocketing demands for meat, dairy, and other animal products. The transition to factory farming encompasses various innovative agricultural practices and technological advancements.

Micro-livestock: One notable innovation is the development of high-efficiency willow coppicing plantations. These plantations are meticulously managed to produce a sustainable and abundant supply of willow biomass, which serves as a primary feed source for Naesslor grub farms. The Naesslor grubs, rich in protein, are raised in controlled environments to ensure optimal growth and productivity. These grubs are then harvested and processed to meet the protein needs of the Wolgos population.

Grain spoilage, which was once considered waste, has found a new purpose in factory farming. Enormous mice farms have been established to capitalize on this resource. Grain spoilage is used to feed these mice, which are bred and raised in high-density environments. Both adult mice and baby mice are popular food items for the Wolgos, who consider them a delicacy. Baby mice, in particular, are favored as snacks, reflecting the diverse dietary preferences of the Wolgos population.

High-Density Livestock production: In the realm of livestock, countless hectares are now dedicated to high-density auroch pens. These pens are designed to house large numbers of aurochs in confined spaces while maintaining their health and growth rates. Advanced feeding systems and automated care ensure that these animals are raised efficiently, producing substantial quantities of meat to satisfy the Wolgos' dietary preferences.

Furthermore, industrial sheds have been constructed to raise a variety of livestock, including pork, hares, poultry, and boars, on a massive scale. These sheds are equipped with state-of-the-art technologies that monitor and control environmental conditions, feed distribution, and animal health. By optimizing these factors, Hergom's factory farms can produce high-quality meat in large quantities, meeting the growing demands of the Wolgos population.

Industrial Scale Meat Processing: The meat produced in these large-scale factory farming operations is processed in extensive abattoirs to meet the ever-growing demand. These abattoirs are designed to handle large volumes of animals efficiently, ensuring that every part of the animal is utilized. This comprehensive utilization reflects the efficiency and sustainability of Hergom's meat production industry.

In these industrial abattoirs, no part of the animal goes to waste. Bones are processed for various uses, including broths, gelatines, flavorings, and marrow. This practice not only maximizes the economic value of each animal but also aligns with sustainable principles by minimizing waste. The comprehensive processing of animal products ensures that Hergom can meet the diverse needs of its population while maintaining a high level of resource efficiency.

Dairy Industry

Hergom's dairy industry stands as the largest in Gotha, producing an astounding four hundred million tonnes of milk annually. This volume accounts for almost sixty percent of the global milk production, underscoring Hergom's dominance in the dairy sector. The expansive output is driven by the dietary preferences of the Wolgos, who have a strong preference for heavy and rich milk products.

The Wolgos' preference for milk with high fat content shapes the dairy industry's production processes. They favor milk with fat percentages of ten percent and higher, often consuming milk with a thicker consistency and a fat content of twelve percent. This preference for richer milk has led to the development of specialized breeding and feeding practices for dairy livestock, ensuring the production of high-fat milk to meet consumer demand.

The production of high-fat milk is a sophisticated process that begins with the careful selection of dairy breeds known for their ability to produce richer milk. These breeds are given specific diets designed to enhance the fat content of their milk. The process includes breeding practices to continuously improve the quality and yield of milk. The specialized feeding programs include high-nutrient feed blends that support the productivity of the dairy cattle, ensuring a consistent supply of high-fat milk.

Variety of Dairy Products

In addition to fresh milk, Hergom's dairy industry processes large quantities of milk into a wide range of dairy products to satisfy the Wolgos market. The array of products includes yogurts, whey drinks, flavored milk, kumis, creams, and cheeses. Each of these products caters to different tastes and culinary traditions within Wolgos society.

Yogurts and whey drinks are particularly popular among the Wolgos. The high-fat content of the milk used in these products results in a creamy texture and rich flavor, which are highly prized by consumers. Various flavors and types of yogurts are produced, ranging from plain and traditional varieties to fruit-flavored and sweetened options. The production of yogurt involves the fermentation of milk with specific bacterial cultures, which not only thickens the milk but also enhances its nutritional value. Whey drinks, which are rich in protein and nutrients, are consumed widely, both as a dietary supplement and a refreshing beverage. These drinks are often enriched with additional nutrients to meet the dietary needs of the Wolgos.

Flavored milk is another significant product within Hergom's dairy industry. Enhanced with various flavors such as chocolate, chamomile, berries, and passion fruit, flavored milk caters to the diverse tastes of the Wolgos population. Despite these enhancements, Wolgos dairy products rely on their own natural sweetness, as the Wolgos find very sweet drinks unpalatable. The production of flavored milk involves the careful blending of natural flavors with high-fat milk to create beverages that are both tasty and nutritious.

Kumis, a fermented dairy drink, is also produced in large quantities. Made from mare's milk, kumis has a slightly alcoholic content and is valued for its probiotic properties and unique taste. The fermentation process involves the use of specific cultures that convert the lactose in milk into alcohol and lactic acid, giving kumis its distinctive flavor and health benefits. Kumis is consumed both as a refreshing drink and for its reputed health benefits, including improved digestion and enhanced immunity.

Creams and Cheeses

Creams and cheeses are essential components of the Wolgos diet. The high-fat milk used in their production results in rich, flavorful creams and a wide variety of cheeses. From soft and fresh cheeses to aged and hard varieties, the cheese-making industry in Hergom is extensive and sophisticated. The production of cheese involves the coagulation of milk proteins, followed by the aging process that develops the cheese's flavor and texture.

These cheeses are used in various culinary applications, from everyday meals to gourmet dishes, reflecting the Wolgos' appreciation for diverse and complex flavors. The cheese-making process in Hergom is a blend of traditional techniques and modern innovations, ensuring that each cheese variety meets the high standards of quality and taste demanded by the Wolgos. Creams, which are made by skimming the high-fat layer from milk, are used in cooking, baking, and as a rich addition to beverages and desserts.