Honey is not just another product on the kitchen shelf. Every small jar represents an entire living system: the work of thousands of beekeepers, the activity of millions of hives, and the fragile balance of ecosystems that depend on one tiny organism with an outsized role in nature.
Greece consistently ranks among the leading European countries for both honey production and the number of professional beekeepers, reflecting a tradition that is both economically and ecologically sustainable.
Today, more than 20,000 beekeepers manage an estimated 2.2 million hives, producing between 15,000 and 20,000 tons of honey annually. Greece also holds a unique distinction: it has the highest number of beehives per capita in Europe, a clear indicator of how deeply beekeeping is woven into rural life, island communities, and mountainous regions.
A Sector With Social and Economic Weight
“Beekeeping has a strong social and economic footprint, especially in mountainous, island, and disadvantaged areas,” said Spyros Protopsaltis, Secretary General of Agricultural Policy, speaking to the Athens–Macedonian News Agency.
Greek honey — from pine and thyme honey to single-flower varieties and highly local products — has secured its place not only in international markets, but also at the heart of the Greek daily diet. Its value lies not just in quantity, but in quality and diversity, shaped by Greece’s climate, flora, and geography.
Substantial Support, Real Absorption
In recent years, the Greek state and the Ministry of Rural Development and Food have shifted toward more substantive support for the sector. Under the new Common Agricultural Policy (CAP), beekeeping gained its first dedicated Sectoral Program, with a budget of €61.6 million over five years.
According to Protopsaltis, absorption has reached 99%, indicating the funds are reaching beekeepers in practice — not remaining on paper. The program covers a wide range of actions, including:
- training and advisory services for modern beekeeping practices
- disease monitoring, including threats like the small hive beetle
- support for migratory beekeeping and equipment upgrades
- quality analysis in accredited laboratories
- applied research in collaboration with scientists
- promotion and marketing of Greek honey in Greece and abroad
Additional support is also available for the small Aegean islands, where beekeeping often serves as an economic anchor for local communities.
Beekeeping Enters the Digital Age
The next significant step for the sector is digital transformation. The National Electronic Beekeeping Registry and the Individual Digital Beekeeper Identity are providing, for the first time, a clear national picture of who beekeepers are and how many hives exist.
Building on this foundation, Greece is developing “e-honey“, a digital platform designed to ensure full traceability across the honey production and distribution chain. The system aims to strengthen import controls, combat adulteration, and protect consumers while supporting transparency for producers.
Legislative adjustments are already underway, in cooperation with the Ministry of Development, to ensure these tools function effectively in practice.
Why Honey Matters — Beyond Taste
Beyond its cultural and economic value, honey carries well-documented health benefits, known since antiquity and increasingly supported by modern research.
Honey contains natural antioxidants derived from plants, including phenolic compounds and flavonoids, which contribute to its:
- antioxidant properties, helping protect cells from oxidative stress
- anti-inflammatory effects, supporting immune response
- antibacterial activity, traditionally used for wound care
- digestive benefits, aiding gastrointestinal health
- natural energy support, as a source of easily absorbed sugars
Its composition — influenced by geography, climate, and local flora — makes each variety unique. Greek honeys, in particular, have drawn scientific interest for their high antioxidant capacity, linked to the country’s rich biodiversity.
For thousands of years, honey served as humanity’s primary sweetener and a natural remedy. Today, it remains a rare example of a product that connects nutrition, tradition, ecology, and science — all in a single spoonful.