Labeling of Olive Oil in the Production of Small Farmers in Greece

This study examines the intricate relationship between small-scale olive oil producers in Nafplion, Greece, and the broader socio-cultural, economic, and technological context in which they operate. For these small farmers, olive oil production is deeply connected to tradition, cultural heritage, and a strong bond with the land. The cultivation of olives and production of olive oil go beyond economic activity, serving as symbols of authenticity and resistance to mass commercialization. However, recent advancements in agricultural technology, such as mechanized harvesting and precision farming, pose significant challenges. Many small farmers struggle with the financial burden of adopting these innovations.

Furthermore, the study highlights the difficulties small farmers encounter in navigating complex quality certification processes, particularly those associated with PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication). Although these certifications are designed to protect and promote high-quality products linked to specific regions, they often create hurdles for small producers due to their high costs and intricate requirements. Larger producers tend to navigate these processes more easily, increasing the competitive pressure on small farmers.

Small farmers in Nafplion have responded to challenges by diversifying their production and reinforcing the connection between their olive oil and the local region. Some have adopted organic farming methods or shifted towards artisanal, niche products that cater to eco-conscious consumers, allowing them to maintain the distinct identity of their products.

The study reveals a dual perspective regarding PDO and PGI labels: while these certifications offer important opportunities for market differentiation, they also present significant challenges for small producers, especially in terms of cost and complexity. Nevertheless, farmers in the region are finding innovative ways to adapt, ensuring the sustainability of their operations while preserving the cultural and ecological heritage of olive oil production in Nafplion.