Organic farming is being encouraged by the government to meet increasing demand at home and abroad

HE agricultural sector forms a critical part of the modern Greek economy. Much of the land is devoted to the production of crops for internal consumption and—increasingly—export, primarily to other EU countries.

Today, farming contributes roughly 10% of gross domestic product and absorbs close to 20% of the Greek labor force. Greece is basically self-sufficient in terms of food, supported by some imports in meat and dairy products, again mainly from the EU.
Just over 20% of the country is arable land. Agricultural products include wheat, corn, barley, sugar beets, olives, tomatos, wine, tobacco, potatos, beef, and dairy products. On the export side, fruit and vegetable production accounts for around 40% of total agricultural sales abroad, with olive oil, tobacco, cotton, and hard grain wheat contributing an additional 40%.

The Hellenic Network Leader + program aims to support and develop the rural economic infrastructure and create a vision for a living countryside

Perhaps the greatest export of all, however, is the traditional Greek diet. This combines all the best of local produce—olive oil, pulses, salads, and cheeses—into a healthy and nutritious diet that has been followed by local people for centuries.
While there has been some talk recently about the way some young Greeks have abandoned their traditional diet in favor of fast-food, hamburgers and pizzas, the irony is that it is catching on fast in the United States and elsewhere around the world.

The market for Greek cheeses is already well established in foreign supermarkets. The most famous is probably feta cheese, which is made from a blend of 70% sheep milk, and 30% goats’ milk.

Although millions of Greek Americans are no strangers to the benefits of homegrown food, the message that it can make you feel better and even live longer is starting to filter through to the wider public.

Visitors to Greece are always struck by the total freshness of the food on their table, whether vegetables, fruit, fish, meat, or dairy products. Recent research has shown that a diet rich in fruit, vegetables, fish, and olive oil, but sparing in meat, may reduce the risks of cancer and heart disease.

The development of organic produce is one way that the Greek authorities are promoting the benefits of the local diet. The New Democracy administration is placing a very strong emphasis on agricultural reforms, a process taking shape within the context of the EU’s agricultural policy.

The government hopes to change the sector by increasing traditional exports of fruit, vegetables, and oil, especially with an organic stamp—something that commands a premium price. Revenues resulting from increased exports are being funnelled into the reformulation of farming policies.

“I would like to stimulate and promote the use of organic, ecological products,” says Sawas Tsitourdis, former Minister of Agriculture, Development, and Food The area given over to organic farming is certainly on the rise, a process encouraged both in Athens and in the EU. Greeks themselves are very demanding when it comes to food quality as indicated by their own rapidly increasing demand for organic produce.

The U.S. market offers huge potential for Greek exporters in this niche, according to experts. “There are millions of Greek Americans, including many businessmen, who can assist in promoting the country’s Mediterranean lifestyle products,” says Mr. Tsitourdis.

Alternative farming methods have also become popular in response to increasing concerns about the environment and other government reform initiatives.

One of the challenges is to negotiate the increasing international influence—partly as a result of ongoing integration with the EU—that continues to alter eating and production habits. Greek consumer needs are continuously evolving. A large proportion of families in the big cities now have microwaves and freezers that help to create demand for convenience foods. This carries implications for local production.

The most popular ready-made meals are pizzas, souvlaki, chicken, hamburgers, and pasta, as well as Greek cooked food. New trends in consumer habits will continue to influence the agricultural sector and the lifestyles of millions of people working on the land.

EVANGELOS BASIAKOS Minister of Agriculture, Development, and Food	GEORGE AMANATIDIS President of the Hellenic Network Leader +

Representing corporations of 40 regions in Greece, the Hellenic Network Leader + aims to create partnerships between the public and the private sectors to support initiatives in the field of agriculture. The program supports projects involving the conservation and management of natural resources and contributes to promote and enhance the countryside both economically and socially. The initiative develops rural economic infrastructure and at the same time takes on board environmental issues. George Amanatidis, President of the initiative, says, “The emphasis is placed on the quality of production and the standard of living of the rural population, while at the same time boosting the competitiveness of the sector.”

Mr. Amanatidis says it is a “vision for a living countryside” and constitutes the vehicle for a new, improved agricultural sector that today caters to such non-traditional rural concepts as alternative tourism and business enterprise.
“Our vision for a living countryside is on its way and with our common effort we will make it possible,” concludes Mr. Amanatidis.