Ancient Greek civilizations took place in the mountainous regions along the Mediterranean Sea in Eastern Europe. Due to landscape challenges, agricultural prosperity was much more difficult for ancient society than that of Egypt or Mesopotamia. About only one fifth of Greece had land productive for agriculture. Most of this agricultural land was located in what was known as Athens, during the Mycenaean era. The lack of land created great demand and pressure to make the best use of what the Greeks could actually grow, and those responsibilities for agriculture fell largely to private families. Through the development of Greek culture much of the responsibility for agriculture shifted from citizens to slave labor. Many of the families responsible for agriculture would have managed fruit, vegetable and nut trees, however, they were more successful in growing grains, olives and grapes in their Mediterranean climates. To overcome the vast majority of land unsuitable for crops, the Greeks relied heavily on livestock farming. Similar to Mesopotamia and Egypt, ancient Greece relied on the domestication of livestock such as sheep, goats, pigs, and cattle. Overall, due to the lack of plant-based agriculture, Greece has relied heavily on Egypt's grain exports to meet the demands of its large countries.