For over fifteen years, Israeli researchers and producers have been pursuing a bold bet: to cultivate high-quality strawberries in the heart of the Negev desert. And, above all, to obtain them as early as possible in the season. The stakes are not only agricultural but also economic. The goal is to synchronize production with the period of high demand, between November and February, when prices reach their peak. To achieve this, researchers have turned to... seawater.
AI Index: Mediterranean Knowledge Library
Strawberries grown in the desert using seawater
22-med – October 2025
• In the Negev, researchers and producers are developing a sustainable cultivation of strawberries irrigated with desalinated seawater.
• This soilless method, resource-efficient, positions Israel as a leader in early production in arid zones.
#israel #agriculture #innovation #water #desert #mediterranean #research #sustainability
The cultivation of strawberries in Israel faces many challenges. Traditionally grown in open fields in densely populated areas like the Sharon region, strawberries are under pressure from real estate development, fungal disease attacks, and the impact of climate change. Additionally, there is the presence of invasive species that proliferate by the thousands, such as the monk parakeet that escaped from the Tsafri Zoo!
To circumvent these difficulties, researchers in the Negev developed an innovative soilless cultivation technique in the late 1990s, suspending plants in the open air in greenhouses irrigated with desalinated seawater. This method allows for a two to threefold increase in production compared to traditional soil cultivation. The quality is better, the production season is extended, and many soil-related diseases disappear.
Growing Flavor in the Desert
“The strawberry is a delicious and highly sought-after fruit in Israel. The market is almost entirely local, with no imports or exports. Since Hamas took power in Gaza, there have been no strawberry imports from there. As a result, supply is limited, and demand remains very high. At the beginning of the season, the price can reach ten to twelve euros per kilo, almost like meat! The challenge is to succeed in producing earlier than others. But this requires investment in greenhouses, sophisticated irrigation and fertilization systems, suitable varieties, and a whole technical know-how,” points out Guy Ofer, a researcher at the Ramat Negev Desert Agricultural Research Center.
In a desert, fresh water is scarce. So researchers are working on using local brackish waters. “The strawberry is a very salt-sensitive plant,” explains Professor Naftali Lazarovitch. Director of the French Associated Institute of Agriculture and Biotechnology for Arid Zones at Ben Gurion University of the Negev for nearly twenty years, he specializes in irrigation and the movement of water and salts in the soil.
“Sodium and chloride quickly damage and reduce soil yield. Therefore, we use desalination systems, through electrodialysis or reverse osmosis, which allow us to extract salts from the water. Then, we rebalance the nutrient solution by adding the necessary minerals, and the plants receive the best quality water possible,” he explains.
The system is designed to be sustainable. Strawberries grow high up, in gutters where water and nutrients are collected and then reused, forming a closed cycle. “This allows us to precisely track the amount of water needed, improve flavor, sugar content, aroma of the fruit, and optimize the use of every drop,” he specifies.
Water, a Major Challenge for Agriculture in Arid Zones
For Professor Naftali Lazarovitch and Ofer Guy, the strawberry has become a symbol of this challenge. How to grow this fragile fruit in an environment where water is not only scarce but often too salty?
“With electrodialysis, we can use 90% of the water,” explains Lazarovitch. The remaining 10%, which is highly concentrated in salts, is not suitable for strawberries. We then have to send it to other salt-tolerant crops, like salicornia, or dry it and treat the minerals.”
The problem is not only to produce but also to sell the harvest. “The Israeli market operates on consignment,” explains Ofer. The farmer must put their goods on the shelves themselves. For producers far from major centers, like in the Negev or Arava, this is a real hindrance.”
However, the results are already there: quality strawberries, early, with fewer diseases and almost no chemical treatments. One challenge remains: sugar. “In greenhouses, due to intensive production and lower sunlight, sugar content decreases, especially at the end of the season,” notes Lazarovitch. To address this, the team is experimenting with new varieties and new ideas, such as using soil bacteria as biostimulants.
A Model for Developing Countries
This method could indeed be exported to drought-affected countries. “Once the greenhouse is installed, the needs for water and fertilizers remain limited. The strawberry plant is low-maintenance but highly productive, rich in vitamins and antioxidants. It is a valuable food for populations that lack it,” asserts Ofer Guy.
Traditionally, Israeli strawberries were a family-oriented and conservative market. But in recent years, a shift has been occurring. “The most profitable farms today are those that offer direct picking by consumers. It’s simple, avoids packaging, and adds value to the fruit,” observes Lazarovitch.
The future could be even more technological. Soilless cultivation in greenhouses is perfectly suited for robotic harvesting. “Robots already exist, even if they remain expensive. But with the rising cost of agricultural labor, it’s only a matter of time,” estimates the researcher.
Israel, a Leader in Early Production
With the exceptional sunshine of the Arava, smart greenhouses, and Israeli expertise, researchers are confident. “The future is already here,” concludes Ofer. We know how to produce sustainably, reduce pesticide use, and optimize water. The next step is to cross the seasons and ensure a continuous production of strawberries all year round, in one of the driest environments on the planet.”
Up to 20% of the total production can now be harvested as early as November and December without compromising on final volumes or fruit quality: sugar, firmness, and shelf life remain intact. This advancement has profoundly transformed the Israeli strawberry sector, making the country a global leader in early production and off-season export.
Photo of the Day: The system is designed to be sustainable, strawberries grow high up, in gutters where water and nutrients are collected and then reused, forming a closed cycle © Guy Ofer