Animal Husbandry
Israely Industry

In 2002, dairy and beef herds accounted for about 13.9% of Israel's total agricultural production:
11.4% in milk and dairy products and
2.5% in beef products.
The dairy sector supplies the country's total dairy requirements, with production potential greatly exceeding domestic needs. Production is regulated by a planning and quota policy, which is currently undergoing structural changes, with emphasis on environmental aspects. Israel's dairy industry faces the challenge of meeting the demand for milk and milk products in a country whose population increased ten-fold since its establishment in 1948.

Milk consumption per capita reaches 200 liters per year and places Israel among the world's leaders in the dairy industry. According to data collected by the Israel Dairy Board (Production and Marketing), milk consumption in Israel increased from 92 million liters in 1950 to 1,150 million liters in 2002. Average milk production per cow has increased two and half times since the 1950s, from 4,000 kg annually to more than 10,000 kg in 2002 (see graph). Fat and protein percentage increased dramatically during these years, reaching the highest level ever in Israel (3.55% of fat and 3.25% of protein) in 2002. The annual amount of fat and protein production per cow in Israel is the highest in the world.

Israel's dairy-product and -technology exports include advanced and computerized milking and feeding systems, cow-cooling systems (to reduce heat stress on cows in Israel's hot and dry summer), as well as milk processing equipment (especially "mini-dairies"), consultancy, and joint international project development. Israeli-Holstein genetic sources have the potential for better adaptation and performance under hot climatic conditions, a fact that makes importation of heifers and frozen semen from Israel very attractive to countries with harsh climatic conditions. The achievements of Israel's dairy sector have been made possible through the development of an efficient system with an integrative approach, and a combination of factors, including: Israeli Herdbook The Israeli Herdbook, managed by the Israel Cattle Breeders'Association (ICBA), is a computerized databank allowing users to trace milk yield, content and quality, as well as the genealogy, fertility, and health data of every cow in the country.

On the whole, Israel's dairy herd is genetically made up of Israeli Holstein cows, which are characterized by their adaptability to harsh and varied climatic conditions. Most Israeli herds are included in the Herdbook progeny test and the majority of the cows are inseminated with semen collected and processed from Israeli sires. Israel has the potential to export high quality semen, mainly to regions with harsh climatic conditions. Feeding Israel has almost no grazing land and therefore most of the herd's nutrition is based on a Total Mixed Ration (TMR). The feed is generally prepared in central regional feeding centers, serving herds in the area. The diet of Israeli cows contains a relatively high proportion of agricultural residues and by-products, a fact that lowers feeding costs while reducing environmental contamination. In order to facilitate feed processing and reduce overloading, special machinery - such as mobile wagons and self-propelled wagons -has been developed.

Israel's dairy industry employs locally-developed advanced technologies that have changed the industry through automation, bringing it under strict control. This eases the workload and ensures operations that meet prescribed standards and reach high profitability. For example, a flow-meter is attached to the milking equipment, automatically measuring the milk flow and milking duration. It is also used as a means for early detection of mastitis, an udder infection. A leg-tag containing a pedometer is used to identify the cow and transmit information to the computer regarding the cow's general activity, detecting sick cows as well as those in estrus. Feed systems software developed in Israel calculates the amount of food required for optimal nutrition and economic efficiency. The feed monitor is a mobile unit that stores data on the feeding process. After the feed is distributed, the data is transmitted to the central computer and is used for feeding analysis.
Cooling systems, developed in Israel and based on Israeli-made equipment, are used in most dairy herds and help maintain relatively high production and fertility levels in summer and reduce production seasonality. Milk Processing After milking, the milk undergoes a laboratory and quality test. It then continues through the pasteurization process, after which it can be manufactured into butter, yogurt, cheese or other dairy products through totally automated systems. Israel offers its consumers a wide range of over 1,000 dairy products. Beef Israel's dairy herds supply approximately 40% of the country's fresh red-meat requirements. The rest of the local market demand is met by beef-breed herds located in grazing areas, imported fattened young bulls and imported frozen meat.

Dairy farms are located on kibbutzim (60% of national production) and moshavim (40% of national production). An average moshav dairy herd consists of about 50 milking cows, while the average kibbutz dairy herd is about 300 cows.

Dairy farming is subject to production quotas. These quotas are set by the Dairy Board and prices are controlled by the government. According to special governmental regulations, no dairy farm may produce or market unprocessed milk. This procedure helps to maintain the balance between supply and demand in the sector, while allowing continued growth and reasonable profitability.

Israel's poultry sector accounts for approximately 19% of the country's total agricultural output. Consumption of poultry meat and eggs per capita, on a ready-to-cook basis, is among the highest in the world. Approximately 35 kg of chicken, 14 kg of turkey, and 250 eggs are consumed per capita in Israel annually. Additional sectors of the poultry industry include goose liver and ostrich farming for export.

Poultry farming is carried out under extreme variations of climate. This fact has necessitated the development of highly disease-resistant poultry breeds. These breeds are adaptable to extremes of climate and heat, and characterized by a rapid growth rate, high egg production and low-fat meat.

Eggs accounted for some 18% of total poultry production in Israel in 2002. Average annual egg production is 250 per layer.

This sector includes breeding farms (accounting for some 17% of total poultry production) and broiler farms (accounting for 44% of total poultry production). Annual meat yield per square meter of broiler house, over the course of six growing cycles, now reaches 195 kg. Breeding and broiler farms, as well as meat processing facilities, are fully automated.

Israel is the world's largest per capita consumer of turkey meat. The turkey industry represents 18% of total poultry output. Turkey growing is conducted under diverse climatic conditions. The high level of automation, strict hygienic conditions and development of disease-resistant breeds contribute to high meat production. A wide variety of processed turkey products are exported, mainly to Western European countries. Pastrami made from turkey meat is an Israeli innovation.

Israel has developed special equipment for the poultry industry, contributing to improved production and increasing the efficiency of poultry farmers' work. An example is the automatic egg collector, which allows maximum exploitation of laying potential while saving 50% of the man-hours that would be required for manual collection. Additional innovations include poultry drinking systems and durable plastic slat flooring, which also contribute to hygienic conditions in the henhouse and flock health.

In order to maintain optimal conditions in the henhouse in all climatic conditions, sophisticated control systems have been developed. These systems maintain desired levels of humidity heat, lighting, feed, ventilation and cooling, 24 hours a day. Methods used include a combination of wet pads, ventilation systems and spray systems. Wall and ceiling insulation effectively blocks 95% of the sun's radiation. Control systems also monitor water supply and ensure that levels prescribed by the farmer are maintained. An automatic weighing system allows for early detection of disease in the flock and monitors optimal weight. Special lighting systems for henhouses, with dimming functions, save up to 80% of electricity costs. Feed consumption is conducted under strict computerized supervision and is tailor-made according to the farmer's individual needs. A feed weighing system for henhouses monitors food quantities. Research has led to the development of a monochromatic red light for better stimulation of the productive laying system.

Sheep and goat production for milk and meat is one of Israel's oldest agricultural branches. Today, approximately 2,500 families raise sheep and goats under a wide range of production systems: from extensive, traditional, semi-nomadic, and transhumant flocks to the intensive, zero-grazing dairy and meat units of the moshavim, kibbutzim, villages, and farms in various parts of the country. The evolution of the Israeli sheep sector is a good example of how modern technology has been integrated into a traditional farming system through research and extension.

The native breed in Israel is the fat tail Awassi, known for its adaptability to the harsh local conditions.The Awassi is the most common sheep breed in southwest Asia. Some 260,000 Awassi sheep are kept under semi-extensive conditions by Bedouin in the Negev desert in the southern part of the country, mainly for lamb production. The Awassi is a seasonal breed and in most cases Awassi ewes lamb once a year, during springtime. The prolificacy of the local Awassi is rather low - about one lamb per lambing.

The improved Awassi, known for its remarkable high milk production, has been developed from the local Awassi. This high milk production has been achieved through an ongoing selection process over a period of sixty years. The improved Awassi is larger than the local Awassi. Under intensive conditions, the improved Awassi produce an average of 550 liters of milk per lactation. Improved Awassi sheep from the Kibbutz Ein Harod flock have been exported to several countries in Asia, Africa, and Europe.

The Assaf breed is the result of a crossbreeding program, initiated in 1955, between the improved Israeli Awassi and the German East Friesian breed. Both breeds are known for their high milk production. Average milk production of the Assaf under intensive management conditions can reach 400 liters per lactation, with average prolificacy of 1.6 lambs per lambing. Other traits that characterize the half fat tail Assaf breed is its large body (a ram can weigh as much as 120 kg), relatively short anestrous period and the lambs' excellent growth ability. Today, the Assaf population in Israel is about 60,000 breeding ewes. Assaf sheep have been exported to several countries, including Jordan, Portugal, and Spain.
Afec Awassi and Afec Assaf Sheep
Recently, more profitable and prolific strains of improved Awassi and Assaf have been developed in Israel by introducing the Booroola gene to these breeds. The prolificacy of the new strains, Afec Awassi and Afec Assaf, is over two lambs per lambing.

Saanen goats, known for their high milk yields, were imported from Europe and found to adapt to the local conditions. Saanen goats are raised under intensive conditions and have excellent milk production, with an average annual production of 700 liters per doe. Saanen goats are also known for their ability to reproduce an average of two kids per kidding.

The demand for sheep and goat meat increases during holiday seasons. About 430,000 lambs are slaughtered for meat annually, with a live weight of 19,000 tons and carcass weight of 10,800 tons. Some 70,000 kids are slaughtered for meat, with a live weight of 2,500 tons and carcass weight of 1,300 tons.

Some 18 million kg of sheep milk and 3 million kg of goat milk are produced annually. The milk is used for a range of cheese and yogurt products. Due to their high quality and hygienic properties, sheep- and goat-cheeses are exported, mainly to the USA.