With grains, oilseeds and traditional cash crops dominating Nigeria’s agricultural sector, there is growing urgency to diversify, not just for food security, but for export income, rural employment and industrial linkages. Among the untapped opportunities emerging is one that may surprise many: the cultivation of grapes for wine production.
The market for wine in Nigeria is quietly surging. A recent survey found that 7 percent of respondents indicated that wine was the alcoholic beverage they consumed most frequently in the previous week. The country’s annual wine market is estimated at around 28,000 metric tonnes.
At the same time, Nigeria remains heavily dependent on imports. For example, it imported about $7.8 million of US wines in 2024 alone, a 65 percent increase from 2023, with earlier data suggesting that by 2023 imports would amount to about $485 million as consumption rises.
This combination of strong and growing demand plus a near-complete reliance on imported wine opens the question: could Nigeria instead begin to produce wine, and if so, could grapes be a viable crop to support that business?
Industry voices are optimistic. For instance, one agribusiness specialist estimates that regions in Nigeria’s North Central and Northwest, specifically states such as Kaduna, Plateau and Benue, may hold up to an 85 percent chance of successfully cultivating wine grapes, assuming the right varietals and soil management are applied.
But the reality is more complex. A recent analysis of grape-growing potential in Nigeria highlights several structural constraints. Nigeria lacks the classical Mediterranean climate (mild winters, warm dry summers) that many grape varieties favour; available grape varietals may not be well adapted to tropical conditions; pest and disease pressure is high; infrastructure (processing, cold chain, storage) is weak, and knowledge of grapevine management remains limited. Notwithstanding, the idea is possible, but it will demand serious investment, adaptation and patience.
What makes this a compelling frontier is that agribusiness diversification into grapes and wine touches multiple value-chain layers. Farming: New crop (grapes) instead of just staple cereals/pulses; processing: Wine-making, bottling, labelling, and higher value-added than raw produce; Tourism and hospitality: Wine culture (vineyards, tasting rooms, and agro-tourism) could further boost jobs, and exports: Rather than just importing wine, the potential exists to build a domestic production base for local consumption and eventually for export.
Indeed, stakeholders at a forum organised by the European Union-Nigeria Agribusiness Platform in 2025 urged the Nigerian government to invest in horticulture and grape supply chains in order to tap into the EU’s €43 billion import market for edible vegetables, floriculture and grapes.
Furthermore, local firms are moving. For example, a Nigerian distribution-and-consumer goods company in mid-2025 announced a plan, in partnership with an Italian wine producer (Bosio Family Estates), to develop vineyards suitable for Nigeria and launch a sweet wine tailored to local tastes, while training farmers in grape cultivation.
Understanding the market is critical. According to a 2025 industry review, the growing consumption of wine is concentrated in urban centres, especially in cities like Lagos, Abuja and Port Harcourt, and among a younger, wealthier, educated segment. The same review found that 71 percent of wine consumers held at least a university degree and 75 percent were aged 20-40.
Taste preferences matter too. Many Nigerian consumers favour sweeter wines that align with local palate preferences and pair well with spicy foods; data show brands offering sweet, low-alcohol or mid-price options have been gaining ground.
Importantly, domestic producers that can offer quality at affordable price points may capture a substantial share if they can localise production and reduce reliance on imports.
The research on domestic wine in Nigeria underscores many of these challenges: climate variability, infrastructure deficits, lack of supportive policies and limited local awareness of wine varieties and quality.
Diversifying into viticulture and wine production could carry several broader economic benefits for Nigeria. Export earnings: Reducing wine import bills keeps foreign exchange in the country, plus moving towards exports eventually. Rural employment and value-chain linkages: Vineyard agriculture, processing plants and hospitality links can help in rural job creation and structural transformation. Agricultural modernisation: The shift to a higher-value crop like grapes may bring better practices, technology, extension services and investment in other areas. Branding and tourism: Developing a ‘Nigerian wine’ identity could drive new tourist streams (vineyard tours, tastings) and elevate agritourism. Agribusiness diversification: moving beyond staples and creating more resilience in the agricultural sector.
While many agribusiness players in Nigeria focus on staples, the potential of grapes and wine represents a frontier opportunity. The climate, land and market dynamics in parts of Nigeria may not mirror classic wine regions, but with adaptation, research and investment, a local grape-wine industry could emerge.
The conditions are shaping: demand is rising; the market is primed; import dependency offers a gap to fill, and some pilot initiatives are already underway. The task ahead is considerable: invest early, build partnerships (domestic and international), select the right varietals, train the workforce, deploy infrastructure, and stay patient.
Nigeria may well find that the next high-value crop beyond cocoa, cashew or palm oil, a crop that links farming, processing and consumer culture, is not wheat or rice, but wine grapes. The question now is: will agribusiness investors, government and farmers seize the dawn of this new vine?
