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Agriculture in Israel
From Wikipedia, the free encyclopedia
Agriculture in Israel is a highly developed industry. Israel is a major exporter of fresh produce and a world-leader in
agricultural technologies despite the fact that the geography of the country is not naturally conducive to
agriculture. More than half of the land area is
desert, and the
climate and lack of
water resources do not favor farming. Only 20% of the land area is naturally
arable.
[1] In 2008, agriculture represented 2.5% of total
GDP and 3.6% of exports.
[2] While
farmworkers made up only 3.7% of the work force, Israel produced 95% of its own food requirements, supplementing this with imports of grain, oilseeds, meat, coffee, cocoa and sugar.
[2][3]
Israel is home to two unique types of agricultural communities, the
kibbutz and
moshav, which developed as
Jews from all over the world made
aliyah to the country and embarked on
rural settlement.
[4] As of 2016, kibbutzim provided Israel with about 40% of its agricultural produce.
[5]
Research and technology
Main article:
Agricultural research in Israel
Israel is a world leader in agricultural research and development, which has led to dramatic increases in the quantity and quality of the country's crops. The drive to increase yields and crop quality has led to the development of new seed and plant varieties, as well as to innovations such as a
soil conditioner substance (
vermiculite) which, when mixed with local soils, boosts crop yields, and
drip irrigation.
[2]
A very accomplished and well regarded agricultural
geneticist in the country is
Morris Soller.
[32] Soller is mostly known for livestock genetics and crop genetics.
[32]
Fruit and vegetables[edit]
Israel is one of the world's leading fresh citrus producers and exporters,
[20] including
oranges,
grapefruit,
tangerines and a hybrid of a grapefruit and a
pomelo, developed in Israel.
[21]
More than forty types of fruit are grown in Israel. In addition to citrus, these include
avocados,
bananas,
apples,
olives,
cherries,
figs,
plums,
nectarines,
grapes,
dates,
strawberries,
prickly pear (tzabbar),
persimmon,
loquat and
pomegranates.
[22] Israel is the second leading producer of
loquat after Japan.
[23] Almond is also grown.
[24]
In 1973, two Israeli scientists, Haim Rabinowitch and Nachum Kedar, developed a variety of
tomato with slower ripening than ordinary tomatoes in a hot climate.
[25] Their research led to the development of the world's first long shelf-life commercial tomato varieties.
[26] This discovery transformed agricultural economics in Israel, promoting the export of the vegetables seeds and the move to high-tech farming.
[27] It also had a global impact, enabling large-scale production through the prevention of spoilage. Previously, farmers were forced to discard 40 percent of their produce.
[27]
The
Tomaccio tomato was developed by Hishtil Nurseries, which conducted a 12-year breeding program using wild Peruvian tomato species to create a sweet snack tomato.
[28]
Avocados are a major "money spinner" for Israeli agriculture, with almost half (45 per cent) being sold abroad
