Raising sheep and goat for milk and meat is one of Israel’s oldest agricultural branches. Today, 56 sheep and 81 goat farms produce milk under a wide range of production systems: from traditional, semi-nomadic grazing flocks to the intensive, zero-grazing dairy and meat units of the moshav and kibbutz 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 development.
10.6 million liters of sheep milk and 14.3 million kg of goat milk was produced in 2017.
The milk is used for a diverse range of cheese and yogurt products. Due to their high quality and properties, sheep and goat cheeses are exported, mainly to the USA.