Impact of Greece’s bailout on agriculture

Jul 23, 2015

Could cost €2 billion per year

The Pan-Hellenic Confederation of Unions of Agricultural Cooperatives (PASEGES) estimates that Greece’s bailout could cost the country’s agricultural sector around €2 billion ($2.25 billion USD) per year.

There are many ways Greek farmers could be impacted, including:

Direct taxation of all subsidies which cancels the current exemption for incomes under €12,000 ($13,193 USD)
The current tax rate will increase from 13% to 26%, resulting in farmers paying approximately €200 million ($219,985,700 USD) more than before
Farmers could lose a fuel tax benefit valued at €183 million ($201,309,058 USD)
Farmer insurance costs could go up by €1 billion ($1.1 billion) per year
The value added tax for agricultural supplies could increase from 13% to 26%, accounting for another €283 million ($311,636,897 USD) in costs

Eurozone and Greece

“Measures required by our country’s bailout agreement with the creditors are very harsh and will overwhelm Greek farmers,” PASEGES President Tzanetos Karamihas said in a press release on Monday, July 13^th. “The Greek agricultural sector needs political stability at this moment and a new production reform and strategic plan.”

It was also on July 13^th that leaders of the Eurozone reached an agreement on an €86 billion ($94,647,284, 627 USD) bailout, the third one aimed at saving Greece from bankruptcy.

Canada’s Top 5 Agricultural Exports to Greece (2010)

Raw mink ($15.1 million)
Lentils ($7.9 million)
Beans, dried ($5.1 million)
Pet food (dog/cat) ($1.5 million)
Wheat or meslin flour ($910,135)

Canada’s Top 5 Agricultural Imports from Greece (2010)

Olive oil, virgin ($10.7 million)
Olives, prepared and preserved ($9.1 million)
Olives provisionally preserved ($6.8 million)
Cheese ($6.3 million)
Fruits/vegetables/nuts ($4.1 million)

Video: Dr. David Rosero: Fat Quality in Swine Diets

In this episode of The Swine Nutrition Blackbelt Podcast, Dr. David Rosero from Iowa State University explores the critical aspects of fat quality and oxidation in swine diets. He discusses how different types of lipids affect pig performance and provides actionable insights on managing lipid oxidation in feed mills. Don’t miss this episode—available on all major platforms.

Highlight quote: "Increasing levels of oxidized fats in swine diets reduced the efficiency of feed utilization, increased mortality, and led to more pigs being classified as culls, reducing the number of full-value pigs entering the finishing barns."

Meet the guest: Dr. David Rosero / davidrosero is an assistant professor of animal science at Iowa State University. His research program focuses on conducting applied research on swine nutrition and the practical application of smart farming. He previously served as the technical officer for The Hanor Company, overseeing nutrition, research, and innovation efforts.