Before Islam, the HEJAZ region, due to its geographical position and climatic characteristics, faced a combination of limitations and potentials in the provision and production of food resources. The hot and arid climate, lack of consistent rainfall, absence of permanent rivers, and vast expanses of land unsuitable for cultivation were among the main natural constraints of this region. These factors led to water scarcity, limited crop diversity, and instability in edible vegetation, particularly in Bedouin areas. Under such conditions, a considerable portion of the nomadic population lived with serious nutritional deficiencies and a strong dependence on limited animal-based resources such as milk and dates. In contrast, the presence of valleys, wells, and fertile lands in areas such as Yathrib, Ta&rsquo, if, and Khaybar made it possible to cultivate and produce agricultural, horticultural, and livestock products, turning these regions into important centers of subsistence and agriculture. Moreover, Mecca&rsquo, s strategic position along the north&ndash, south trade routes enabled the import and exchange of essential goods from Yemen, Syria, and even Egypt, partially compensating for the region&rsquo, s food shortages.