The History and Rescue of the Species
According to the prevailing scientific view, the Greek water buffalo was introduced to our region from Asia. Until 1952, its presence was robust, with approximately 71,000 animals bred primarily in Macedonia and Thrace. However, starting in the early 1960s, their population began to decline drastically, resulting in only about 1,000 buffaloes remaining by the early 21st century. Today, thanks to targeted conservation efforts, the species has been saved and is an integral part of Greek lakes.
Nutritional Value: Premium Quality Meat and Milk
Breeding water buffaloes exclusively for meat production is a relatively recent trend, yet it is steadily gaining ground due to its unique quality characteristics.
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High Protein: Buffalo meat, much like its milk, has a significantly higher protein content compared to that of common cattle.
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Unique Flavor: When buffaloes are raised in a natural environment and fed appropriately, their meat remains incredibly tender, flavorful, and lower in fat, making it one of the most promising sources of quality meat for the future.
