Cox’s Bazar & Ramu Hospitality Corridor: Coastal Resorts Build Farm-to-Table Hydroponic Net-Houses for Fresh Salad Greens & Cucumbers
📊 Case Study Technical & Economic Profile
1. Regional Context & Agricultural Challenge
Beach hotels and eco-resorts in Cox’s Bazar previously trucked fragile salad leaves and English cucumbers 400 km from Dhaka, losing 30% of produce to heat spoilage en route.
2. Technical Implementation & BARI Protocol Applied
Hospitality entrepreneurs in Ramu and Marine Drive built coastal net-houses combining low-EC lettuce trays in the front bays with high-EC trellised cucumber and cherry tomato trays in the rear bays.
3. Harvest Results, Economic Impact & Grower Outcome
Chefs now harvest crisp lettuce, basil, and cucumbers just 30 minutes before dinner service, cutting procurement costs by 60% and delighting domestic and international tourists.
This verified case study from Cox’s Bazar Sadar & Ramu, Cox’s Bazar demonstrates how adapting BARI Stock Solution A & B and localized soilless structures solves real regional climate and soil constraints while delivering strong commercial returns in Bangladesh.