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Agriculture in Israel is a highly developed industry. Israel is an exporter of fresh produce and a leader in agricultural technologies. The southern one-half of Israel is desert and irrigation is required for growing crops. The northern one-half is more conducive to rain-fed agriculture.
The economy of Israel is a highly developed free-market economy. [23] [4] [24] [25] [26] The prosperity of Israel's advanced economy allows the country to have a sophisticated welfare state, a powerful modern military said to possess a nuclear-weapons capability with a full nuclear triad, modern infrastructure rivaling many Western countries, and a high-technology sector competitively on par ...
Blue lupine grows in the mountainous regions of Israel and Palestine, and is a plant protected by Israeli law because of its exquisite beauty. [118] Other species endemic to Israel and Palestine include L. palaestinus (Palestine lupine) and which is not protected by law, and L. luteus (Yellow lupine), and L. angustifolius (Narrow-leaved lupine ...
The ancient Israelites cultivated both wheat and barley.These two grains are mentioned first in the biblical list of the Seven Species of the land of Israel and their importance as food in ancient Israelite cuisine is also seen in the celebration of the barley harvest at the festival of Passover and of the wheat harvest at the festival of Shavuot.
Pinhas Rutenberg's power station, Naharayim Throughout Israel's history, securing the energy supply had been a major concern of Israeli policymakers. [12] The Israel Electric Corporation, which traces its history to 1923, with the First Jordan Hydro-Electric Power House, is the main electricity generator and distributor in Israel.
A variety of Israeli cheeses. Straw baskets used traditionally in the production of Tzfatit Cheeses for sale at the Carmel Market in Tel Aviv.. The well known Tzfatit, or Tzfat Cheese, a semi-hard salty sheep's milk cheese was first produced in Safed (Tzfat in Hebrew) in 1840 and is still produced there by descendants of the original cheese makers. [11]
Natural gas in Israel is the country's primary energy source for electricity production. Israel began producing natural gas from its own offshore gas fields in 2004. Between 2005 and 2012, Israel imported gas from Egypt via the al-Arish-Ashkelon pipeline, an arrangement that ended due to Egyptian Crisis of 2011-14.
The diet, based on locally grown produce, was enhanced by imported spices, readily available due to the country's position at the crossroads of east–west trade routes. [8] During the Second Temple period (516 BCE – 70 CE), Hellenistic and Roman culture heavily influenced cuisine, particularly of the priests and aristocracy of Jerusalem ...