Ancient Greek civilizations took place in 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. Only about a fifth of Greece had productive agricultural land. The majority of this agricultural land was in what was known as Athens, during the Mycenaean period. The lack of land created great demand and pressure to make the best use of what Greeks could actually cultivate, and these agricultural responsibilities fell largely on private households. Through the development of Greek culture, much of the responsibility for agriculture shifted from citizens to slave labor. Many households responsible for agriculture would have managed fruit trees, vegetables, and nuts, but they were more successful growing grains, olives, and grapes in their Mediterranean climates. To overcome the vast majority of land unsuitable for agriculture, the Greeks relied heavily on animal husbandry. Similar to Mesopotamia and Egypt, ancient Grrek relied on the domestication of livestock such as sheep, goats, pigs, and cattle. Overall, due to the lack of plant-based agriculture, Greece relied heavily on Egyptian grain exports to meet the demand of its larger countries.