Rows of ripening tomatoes and bell peppers on the vine inside a Jamdaagro greenhouse in Nigeria

Growing Fresh.Growing Nigeria.

Premium, pesticide-free cherry tomatoes, crisp bell peppers, sweet strawberries, aromatic basil and golden melons, grown year-round in Nigeria's most advanced greenhouses.

Explore Our Produce Discover Our Story

19Crop VarietiesTrusted by hotels, restaurants & supermarkets across Nigeria

Three members of the Jamdaagro team together in a row of pepper plants inside a greenhouse, one of them explaining to the others

A Jamdaagro worker in a branded hard hat and high-visibility vest assembling the steel frame of a greenhouse

Farming that doesn’t wait for rain.

Nigeria eats far more than it grows, and open field yields move with the weather. One poor season becomes a price rise in every market in the country.

Jamdaagro grows inside controlled environments instead. Temperature, humidity and feeding are held steady through the year, so a March harvest looks like an August one and the kitchens buying from us can plan against it.

Each facility is staffed and run locally, training its own growers, technicians and packhouse teams.

Our Approach

We provide solutions across soil, soil-less and hydroponic growing methods, adapted to the characteristics of each location and project. Whichever a crop runs on, it is checked daily from seedling through to pack out, and nothing leaves a facility a grower has not signed off.

See how it works

The People Behind It.

Ebunoluwa Naomi AjalaHead of Administrative

From seed to pack out.

Three stages, each with its own recipe and its own decisions. The plant never leaves a managed environment between them.

The inside of an empty Jamdaagro polytunnel with soil beds shaped and irrigation laid, ready for planting

Yellow peppers at several stages of ripeness on staked plants inside a Jamdaagro greenhouse

Stacked crates of freshly cut red peppers after grading

Preparation

Beds are shaped and the house is set before anything goes in the ground. Spacing is laid to the crop rather than to the house, drainage is cut so water leaves the root zone instead of standing in it, and every irrigation line is run and pressure-tested along the row before planting. The house is closed and brought to temperature ahead of the first tray, so a seedling meets conditions that are already steady rather than settling around it.

Growing

Which system a crop runs on is a decision, not a default. Soil, soil-less and hydroponic are all in use across the sites, chosen against what the location and the project actually need. Climate and feed are logged every day, and it is the log that drives the next adjustment rather than the calendar: vents, shading and feed are set against what the house did yesterday, so a plant in week six is fed for week six and not for an average of the season.

Controlled-environment growing can use up to 70% less water than open-field farming, depending on system.

Harvest

Fruit is cut on colour rather than to a schedule, which means the same row gets walked several times rather than stripped once. What comes off is graded the same day and made up to the order it is going to rather than into a common pool, so a restaurant box and a supermarket box are packed differently. It leaves the packhouse within 24 hours of being cut.

Where we deliver.

Produce leaves the packhouse graded and goes out to kitchens in eleven locations across Nigeria, arriving within 24 hours of harvest.

Routes are arranged per customer rather than run to a fixed timetable, so volume and drop schedule are set when the account opens.

Fresh off the vine.

Peppers, tomatoes, strawberries and basil. Four of the 19 crops we grow under cover.

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Who buys from us.

Hotels
Consistent grade and colour the year round, so a dish plated in March matches the same dish in August.
Enquire as a hotel
Restaurants
Cut close to service rather than for transit, which is what keeps a pepper tasting like one on the plate.
Enquire as a restaurant
Supermarkets
Even sizing and predictable colour breaks, so a shelf plan holds together from week to week.
Enquire as a supermarket

Numbers we can stand behind.

Three figures, all confirmed, stated plainly.

Crop varieties

Distinct varieties under cultivation, counted across the farm.

100%

Pesticide free

Every crop, every cycle.

Greenhouse facilities

Across the Ibadan and Sagamu sites.

Who we grow for.

The greenhouse-grown produce from Jamdaagro has elevated our hotel’s culinary offerings. Our 5-star guests notice the difference immediately.

Emeka Chukwu

Hotel Executive Chef

Jamdaagro has transformed our menu. The quality and freshness of their greenhouse vegetables is unmatched. Our customers keep coming back for the amazing taste!

Adaobi Nnamdi

Restaurant Owner, Lagos

As someone who cares deeply about food quality, I’m impressed by Jamdaagro’s organic approach. Their tomatoes and peppers are simply the best in Nigeria!