Agriculture in Greece is deeply rooted in history, and based on its Mediterranean climate. This practice encompasses a wide array ofcrops, including olives, grapes, citrus fruits, cereals, and vegetables, with a notable emphasis onolive oil production, establishing Greece as a global leader in this industry. The country's vineyards produce tons of grapes and also yield renowned wines. Greece also produces a wide variety oflivestock products.Fisheries are playing an important role whileforestry plays a secondary role.
Greek agriculture is based on small, family-owned dispersed units. Currently, 47,9% of agricultural land is arable land, 27,4% is composed of tree plantations, 2,1% is composed of vines and 22,4% is composed of other cultivations (mostly used as pasture land).[1] Greek agriculture employs 615,000 farmers, 12,4% of the total labor force.[2] It produces more than 4,2% of the nationalGDP,[1] occupies 2.824.449 hectares of land and is the main source of occupation for the majority of rural areas in the country.
Currently, Greek agriculture like other countries of the European Union is heavily subsidized by theCommon Agricultural Policy (CAP). Certain deductions of subsidies are planned within the next decade.[3]
Exportation of raisin; port ofPatras, late 19th centuryGreek green olives
In the 19th century, Greek agriculture was very basic. Implements found in western Europe had not yet appeared. The following description was reported by William Henry Moffett, American Consul in Athens and was published in the American periodicalGarden and Forest (Volume 2, Issue 95, 18 December 1889, p. 612: published by Garden and Forest Publishing Co., Tribune Building, New York, N.Y.):
William H. Moffett, United States Consul at Athens, reports the impossibility of making any official statement as to the agriculture of Greece, because "agriculture is here in the most undeveloped condition. Even in the immediate neighborhood of Athens it is common to find the wooden plow and the rude mattock which were in use 2,000 years ago. Fields are plowed up or scratched over, and crops replanted season after season, until the exhausted soil will bear no more. Fertilizers are not used to any appreciable extent, and the farm implements are of the very rudest description. Irrigation is in use in some districts, and, as far as I can ascertain, the methods in use can be readily learned by a study of the practices of the ancient Egyptians. Greece has olives and grapes in abundance, and of quality not excelled; but Greek olive oil and Greek wine will not bear transportation."
Greek agricultural production was vastly expanded in the 20th century, as per the information given elsewhere on this page. In particular grain production (wheat, barley, etc.) has been significantly increased using more modern farming methods. Much of the research on soil classification, fertiliser use, and dissemination of improved agricultural practice was carried out starting from 1938 in theKanellopoulos Institute of Chemistry and Agriculture.[5]
The main varieties of domestic wheat produced in Greece during 2002 were FLAVIO, VAVAROS and MEXA.[6]
In 2020 Greece had 530,679 farms, a 26,6% decrease from 2009 when it had 723,006 farms. 12,588 of those were certified organic or under conversion, a decrease of 23,5% from 2009 when organic farms amounted to 16,448, but at the same time the number of hectares certified as organic increased by 19,3% from 130.828 hectares in 2009 to 156.058 hectares in 2020.[1]
Usually a brown or black table olive. When picked early, known as "pink" olives (reddish color). They havePDO status for the Kalamata region. Known as "Kalamon olives" outside this region.
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