Case Study and Program Proposal by Patmala Boondej 5434777425

8/12/2019 Case Study and Program Proposal by Patmala Boondej 5434777425

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Farmers Market

SPACEconnects


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Farmers Middle man Market

Farmers Middle man Market

AGRICULTURAL BUSINESS STRUCTURE REALITY

AGRICULTURAL BUSSINESS STRUCTURE IDEAL


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The middle man makes a contract to the farmers

and then provide livestock to the farmers

The farmers have to buy livestocks food from

the middle man due to the contract they made

The farmers sell livestock back to the middle man

CONTRACT

The Middle manThe farmers

HOW THE MIDDLE MANCONTRACT FARMING

BANK

FARMHOUSE

The farmers borrow money

from the bank to build

a farmhouse

noteno

ughmo

ney


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The food produced

by the company

An ideal healthy pig

If the pig has too much fat,

some chemical is added into its food

If the pig geys sick on the day to be

delivered, it is given medicine treatment

Nutrition

added

Nutrition

added

VaccinatedVaccinatedAn ideal healthy poultry

LIVESTOCK PRODUCTION


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Farmers MarketMeat Auction House

Farmers MarketDistribution

Farmers MarketProcessing Plant

PROGRAM PROPOSAL


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CASE STUDY: BUDAPEST CENTRAL MARKET HALL


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CENTRAL MARKET HALL

BUDAPESTCENTRALMARKETHALL

UNDERGROUND

UNIVERSITY

HOTEL

BUDAPEST, HUNGARYLOCATION:


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CENTRAL MARKET HALL

VOLUMETRIC

INDOOR ROOF STRUCTURE

UPPER FLOOR:DINING AREA

GROUND FLOOR:FRESH MARKET

BASEMENT:FRESH MARKET

THREE STORIES MARKET:BASEMENT, GROUND FLOOR, AND UPPER FLOOR

STEEL TRUSSES ARCHES SIMILAR TO

OLD CHURCHES STRUCTURE

VOID IN THE MIDDLE ALLOWS

HIGH VOLUME SPACE


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SECTION-01

SECTION-02

SECTIONS


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BASEMENT PLAN

MEAT PRODUCTS

CAN FOOD, FROZEN FOOD, KITCHEN SAUCE

SERVICES

BASEMENT


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GROUND FLOOR PLAN

SOUVENIR

FOOD STALLS AND RESTAURANTS

MEAT PRODUCTS

FRUITS, VEGETABLE, AND SPICES

CAN FOOD, FROZEN FOOD

BEVERAGE

GROUND LEVEL


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UPPER FLOOR PLAN


SOUVENIR

UPPER FLOOR

SERVICES


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FOOD STALLS AND

RESTAURANTS

SOUVENIR

MEAT PRODUCTS



BEVERAGE

PRODUCT DISTRIBUTION

46%

15%

7.8%

0.7%

8.5%

22%

MEAT PRODUCTS

CAN FOOD, FROZEN FOOD, KITCHEN SAUCE

SERVICESBASEMENT

SOUVENIR


MEAT PRODUCTS



BEVERAGE

GROUND LEVEL


SOUVENIRUPPER FLOOR

SERVICES


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TYPICAL MARKET STALLSCENTRAL MARKET HALL STALLS

VARIETY OF CIRCULATIONS ONE WAY CIRCULATION

MORE STALLS LESS STALLS

STALLS ARRANGEMENT


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10 m

5 m

5 m

DETAIL SECTION

STEEL TRUSSES AND COLUMN:

BUILT SIMILAR TO OLD CHURCHES STRUCTURE

BUT USED STEEL INSTEAD OF STONES

HIGH ARCHED CEILING:

HIGH VOLUME

FLOOR FOR CIRCULATION SPACE

DINING AREA

FRESH MARKET


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STEEL CONSTRUCTION ARCH STONE CONSTRUCTION ARCH THE LIGHTS OFFER AN OUT DOOR STREET ENVIRONMENT

AS IF WALKING ON THE FOOTPATH

DETAILS


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STALLS

RESTAURANTS

SERVICES AND CIRCULATION77%

6.5%

16.5%

PROGRAM DISTRIBUTION


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Farmers MarketMeat Auction House

Farmers MarketDistribution

Farmers MarketProcessing Plant

MEET MEAT


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HOW THE MEAT AUCTION WORKS

The government grants a

concession to a slaughterhouse

The highest bid got

the piece home

BUTCHER

Farmers send out livestock to

the slaughterhouse

BUTCHERMARKET

The market go and pick up products from the

slaughterhouse and comes back to the market

STORAGE

The pork goes to a storage

NEC K

NEC K

BOSTON

SHOULDER

P IC NIC

SHOULDER

BAC KFAT

LOIN

TENDERLOIN

SP AR ER IBS

BELLYBAC ON

SIDE BAC ON

BELLY BAC ON

HAM

HOC KS

JOWL

Pork is brought out

from the storage

and is cut up in pieces

1.The auctioneer shows

the piece and announces

the price

2.People bid

on prices

3.


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WHAT HAPPENS TO THE REST OF MEAT AFTER THE AUCTION?TYPES OF MEAT PROCESSING TECHNOLOGY

Fresh meat

Burger

Cured meat pieces

smoked

salt

nitrate

nitrite or sugarRaw Ham

Bacon

Reconstitue Products

Cooked

Raw cooked products

Sausages

Dried meat

Dried meat strips

Precooked products

Liver Sausages

Blood Sausages

Raw dry fermented sausages

Salami


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Meat Auction House

Meat Processing Plant

Market

ISSUE ON DISTRIBUTIONTHERE IS A NEED FOR A MARKET

Meat auction happens here

Some of the meat that is not

sold out will be sent to

processing plant to be processed

The processed products will be

sent to a market to sell to people


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6 sqm/ stall

3.6 sqm/ stall12 sqm/ stall

50 stalls 300 sqm

180 sqm30 stalls15 stalls

108 sqm

MARKET REGULAR STALLS

TEMPORARY STALLS

FOOD PRODUCED STALLS

SERVICES AND CIRCULATION 196 sqm

TOTAL 9,122 sqm

50 people 660 sqmAUCTION AREA

MEAT STORAGE

AUCTION HOUSE

SERVICES AND CIRCULATION

12 sqm

224 sqm

10,000 kg. 18 sqm

PROCESSING PLANT CUTTING UP AREA

THAWING AREA

DRYING AREA

CURING AREA

PACKAGING AREA

MEAT STORAGE

SERVICES AND CIRCULATION

WORKERS STORAGE ROOM

2400 sqm

800 sqm

800 sqm

800 sqm

800 sqm

1800 sqm

24 sqm

PROGRAM DISTRIBUTION

Case Study and Program Proposal by Patmala Boondej 5434777425

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