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Agro-Food Sector: Israeli Facts and Figures 2001

Agro-Food Sector: Israeli Facts and Figures 2001. Dr. Yona Siderer, Interdisciplinary Centre for Technological analysis and Forecasting, At Tel-Aviv University, Israel and Food Product Unit, Institute for Health and Consumer Protection, European Commission Joint

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Agro-Food Sector: Israeli Facts and Figures 2001

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  1. Agro-Food Sector: Israeli Facts and Figures 2001 Dr. Yona Siderer, Interdisciplinary Centre for Technological analysis and Forecasting, At Tel-Aviv University, Israel and Food Product Unit, Institute for Health and Consumer Protection, European Commission Joint Research Centre, Ispra, Italy 1

  2. This presentation of the Israeli Agro-Food Sector is aimed to serve as a part of the Compilation of the Thematic Network on Food Production and Processing in the Mediterranean CountriesDr. Yona Siderer is with the Interdisciplinary Centre for Technological Analysis and Forecasting at Tel-Aviv University, Israel2

  3. LAND USEThe Negev Desert, located in the southern part of Israel accounts for some 50% of Israel’s national area and dominates its land use. See Table 1.3

  4. T

  5. Two additional main features of the land use structure characterizes its impact on agriculture development: The very limited area of pastures, and The high dependence on Water in order to use the arable land 5

  6. Table 2: Agricultural Use of Land by Crops

  7. A comparison of Tables 1 and 2 shows that large areas of arable land were not cultivated in 1999: Fallow Land =83,000 Hectares 7

  8. EmploymentThe employment structure of those engaged in agriculture reflects two basic trends: A decreasing number of self-employed farmers, mostly members of cooperatives who have been substituted by hired workers and the increase of hired workers as additional manpower in the sector.8

  9. Table 3: Employment in Agriculture

  10. Employment (Cont.) • About 36,000 hired workers of the total of 56,800 come from outside of Israel, this represents 64% of hired employees and 46% of total agricultural manpower. 10

  11. Agricultural Production • During the last decade the total value of agricultural production decreased by almost 15% at real prices. However, this development represents different changes: declining prices of agricultural product prices and increasing quantities of production. The quantity index of agricultural production during the same period increased by 30%. 11

  12. Agricultural Production (continued) • Some export crops, in particular citrus and cotton, suffered from a drastic reduction of prices and exported volume. • In livestock products the price received by producers were far behind the cost of living index. 12

  13. Table 4: Agricultural Production of Israel by Branch, 1989-1999(US$ Millions, at 1999 Prices)

  14. Table 4: Agricultural Production of Israel by Branch, 1989-1999 (US$ Millions, at 1999 Prices)(CONT.)

  15. Main Horticulture and Field Crops, 1999 • Most horticulture crops are based on subtropical and deciduous fruits, and large selection of vegetables are grown under plastic cover or in greenhouses as well as in open areas but mainly under irrigation. However, due to water shortage, most basic grains for human and livestock consumptions are imported. 16

  16. Table 6: Main Livestock Products, 1999

  17. Livestock ProductsProduction of livestock products is characterized by very intensive use of technology. As a result, very high yields are obtained in many products. For example, average milk production has increased two and a half times since the 1950s – from 3900 liters annually to an average close to 11000 liters per dairy cow in 1999. Poultry farming which is the major supplier of meat for domestic demand has developed under extreme variations of climate. This fact necessitated the development of poultry breeds that are highly diseases resistant.18

  18. Table 7: Selected Livestock Inventory, 1999 (Thousands, end of 1999)

  19. Table 8: Food Consumption by Main Commodities (Per capita)

  20. Table 9: Annual Outlay of Food 1999 (At 1999 prices, per capita)

  21. Food Quality: trends and policy • According to systems introduced by FAO, a worldwide food balance is calculated in order to follow the changes in composition of the main nutrients consumed by various populations as well as to evaluate the total calorie intake. • The World Health Organization has recommended minimum quantities of proteins, fat and calories required for the human body. 22

  22. Food Quality: trends and policy (Continued) • Figures collected in Israel during the period 1960-1999 show a continuous increase in the daily intake of major nutrients per capita, placing Israel among the most developed countries • These changes represent also the structure of the Israeli food basket, which is similar in many aspects to those of other Mediterranean countries. The main features of the food consumption in this region are a high intake of fresh fruits and vegetables 23

  23. Table 10: Food Balance-Calories and nutrients, 1960-1999 (per capita per day)

  24. Table 11: Main Horticulture and Fiels Crops, 1999

  25. Table 11: Main Horticulture and Field Crops, 1999 (continued)

  26. Table 12: Main Livestock

  27. FOOD INDUSTRY LEGISLATION • Two ministries are in charge of food: • The Ministry of Agriculture – Raw agricultural material. • The Ministry of Health – The public health, foodstuffs. • A special attention is given to Food – Chemical and Physical Testing Methods. I.e.: • 1) “Methods of Identification of colour in food: Water soluble synthetic colour additives” (TI 1412) of 1989. re-approved 1995. • 2)      “Analytical methods of nutritional labelling verification” (TI 1978) of 1997. 28

  28. FOOD INDUSTRY LEGISLATION (cont.)This standard includes the following testing methods: Principles; protein content; fats content; saturated fat content; cholesterol content; moisture content; ash content; sugars and polysaccharides content;starch content; availablecarbohydrates content; content of all nutritional fibers; sodium content; other minerals content; vitamins content; ethanol content; determining caloric value. The methods refer to AOAC – Official methods of analysis of the Association of Official Analytical Chemists – Methods of Analysis for Nutrition Labelling. 29

  29. FOOD INDUSTRY LEGISLATION(cont.) • There appears in Rashumot an announcement that an Israeli standard was issued. The standard is a technical document, according to the rules of standards. The standards are prepared by public committees that have members of the manufacturers and consumers sectors, and members representing the state authorities, with a balance between those. The drafts of the standards are presented to the public for the public critics. • Most of the food regulations are prepared as secondary legislation. • Laws concerning product quality and authenticity are derived from the law of the consumer protection.   30

  30. References • Israel Agriculture Facts and Figures; Dr. Arieh Sheskin, Dr. Arie Regev, July 2001; Ministry of Agriculture and Rural Development. Foreign Trade Center, Foreign Relations Department • Central Bureau of Statistics (Cited in Ref. 1) • Free Income, Private Consumption and Food Consumption in 1986-1999; by Raphael Shternlicht, December 2000; State of Israel, Ministry of Agriculture and Rural Development, and The Jewish Agency, Department of Rural Development. 31

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