The Israeli Desert constitutes 60%of the country's total area. Regional annual precipitation is 100–200 mm and evapora-tion reaches 2,500 mm. Traditional desert agriculture of rain fed wheat and sheep, goat and camels grazing is common. Despite the harsh climate conditions, advance agriculture is concentrated in foci where water resources exist. Desert ag-riculture takes advantage of the winter (October–April) due to a mild climate season for growing vegetables, flowers, herbs and fruit which are mostly exported to European countries. The key factor is the sustainable management of the local natural resources. The regional research and development (R&D) system is generating adequate local knowledge and technologies. The most important key factor is developing water resources, and using irrigation saving water systems such as drip irrigation. Technologies of protected agriculture such as greenhouses and plastic tunnels are used. The unfit desert soil is substitute by sand and artificial growing media. For gaining market purposes, introduction of botanical species was implemented for various flowers and vegetable varieties, avocado, pitaya, and jojoba. Controlled drip irrigation and drainage helps to solve salinity problems. Integrated Pest Management (IPM) is used to overcome plant protection issues. Advance raising of milking cows was developed by using reduction heat stress methods. Tilapia are raised in open ponds and greenhouse ponds, and ostriches adapted to desert conditions were introduced. On the southern Judean hills where precipitation is 250 mm, through soil conservation and rain harvesting, significant afforestation is changing the desert scenery. The human factor on this process such as farmers, agricultural extension agents and research scientists is the leading factor.
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