Economic Viability of Hydroponic Lettuce Production for Hotel and Restaurant Supply in Port Harcourt

The hospitality sector in Port Harcourt, Rivers State, is a significant consumer of high-quality leafy vegetables, particularly lettuce, which is largely sourced from Lagos or imported. The high transport and storage costs associated with this supply chain create an opportunity for local hydroponic lettuce production to supply hotels and restaurants with fresh, premium-quality produce. This study evaluates the economic viability of a small-scale hydroponic lettuce operation targeting the hotel and restaurant supply market in Port Harcourt. A detailed enterprise budget was developed based on a pilot hydroponic unit established at the University of Port Harcourt Demonstration Farm, covering nutrient film technique production of three lettuce varieties over six production cycles. Investment cost, operating costs per cycle, revenue projections based on current market prices, gross margin per cycle, and payback period were computed. Results indicate that hydroponic lettuce production in Port Harcourt is economically viable, with a gross margin of N180,000 per production cycle of 35 days and an estimated payback period of 14 months for small-scale systems. Nutrient solution and artificial lighting constitute the major cost components. The study recommends the development of hydroponic horticulture training programs and microfinance products tailored to urban agripreneurs in Port Harcourt. Keywords: hydroponics, lettuce, economic viability, Port Harcourt, hotel supply