But the reality was that the Austrian Empire's pig-farming and carp-farming industries were developing at a furious pace. In 1834, the Austrian Empire had only five million pigs, and by 1842, before Franz began getting involved in pig farming, the total number of live pigs had not changed much.
Yet by this time, the total number of live pigs in the Austrian Empire had already surpassed cattle and was pressing hard on sheep, which held first place.
In 1849, the Austrian Empire had a total of fifteen million live pigs, eleven million cattle, twenty-nine million sheep, and 3.3 million horses.
This was an astonishing achievement, but then came the problem. The pork of the Austrian Empire sold well throughout the German States, yet within Austria itself, cheap pork was actually hard to sell.
Among the Austrian nobility, the rich looked down on pork; commoners and the poor felt they could not afford pork.
So most of the pigs Franz raised could only be produced and consumed internally: either sold to the army, digested within the Imperial Manor, or else made into canned goods and sold as beef.
Unsellable pork had troubled Franz for a very long time. He had never imagined such a situation would arise.
Franz had to change this consumer attitude. Aside from necessary publicity and advertising, in the Austrian Empire, having those above set the example for those below was the most effective path.
As long as Franz often invited others to eat pork chops at banquets, a trend of eating pork would soon sweep through high society. Then the rich and lower-ranking officials would follow the wind, and only after that would commoners begin to try it.
Publicity and advertising were necessary too. After all, there were many Jews in the Austrian Empire, and they often