Fishing Harbour

DESIGN THESIS 2017-2022

Fish Market

Bhavitha Mandava 17041AA064

SRI VENKATESHWARA COLLEGE OF ARCHITECTURE 86, Madhapur, Hi-Tech City Road, Hyderabad 500 081

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DESIGN THESIS on

FISH MARKET prepared by

Bhavitha Mandava under the guidance of

PROF. Srija Gantasala is submitted for the award of the degree of

BACHELOR OF ARCHITECTURE by

Jawaharlal Nehru Architecture and Fine Arts University or the year 2017-2022

SRI VENKATESHWARA COLLEGE OF ARCHITECTURE 86, Madhapur, Hi-Tech City Road, Hyderabad 500 081

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SRI VENKATESHWARA COLLEGE OF ARCHITECTURE 86, Madhapur, Hi-Tech City Road, Hyderabad 500 081

CERTIFICATE

This is to certify that this Design Thesis, Fish Market carried out by Miss Bhavitha Mandava, Roll No.17041AA064,currently in Fifth Year B.Arch., in the academic year 2021-2022, in partial fulfillment for the award of the Bachelor’s Degree in Architecture from Jawaharlal Nehru Architecture and Fine Arts University, is his/her bonafide work to the best of our knowledge, and may be placed before the Examination Board for its consideration.

THESIS GUIDE

THESIS CO-ORDINATOR

Srija Gantasala

Prof. Krupa Waghray

EXTERNAL EXAMINER

PRINCIPAL Prof. Kamini Singh

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ACKNOWLEDGEMENT

I would like to sincerely thank my thesis guide Prof. Srija Gantasala, for the immeasurable guidance and support she has rendered upon me throughout the thesis program. I am very grateful to her for having confidence in my vision and constantly pushing me towards it.

I would also like to express my gratitude to our thesis co-ordinator, Prof. Krupa Waghray for organizing the entire thesis program. I would also like to thank Ar. Samar Ramachandra for having helped me navigate through my thesis. I would also like to express great appreciation to the faculty at Sri Venkateshwara College of Architecture for guiding me through the last four years, allowing me to present a work such as this. I cannot begin to express my gratitude and appreciation for my friends for the criticism and support they have shown for my work. Last but not the least, I would like to thank my family, my parents for supporting me throughout the project.

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Table Of Contents LITERATURE STUDY.................................................................................. 08-28 History of the fishing Industry in India Terminology, Functional Analysis Services expected at landing sites Small-scale fish handling and marketing facilities Main construction design considerations Lay Out, Buildings Fish stores and ice plants Space for fish preparation Water supplies, Waste disposal Power supply, Parking areas Equipment, Fish collecting systems, Management Live fish marketing, Wet fish processing unit

STANDARDS............................................................................................... 29-40 Road dimensions Parking, Car Parking Retail outlets, Toilet Faclities Department Store And Supermarkets Restaurents, Restaurent Kitchens Industrial Building : Sheds Harbour/Marinas

PRECEDENT STUDY.................................................................................. 41-56

Sydney Fish Market Muttrah Fish Market Fish market in Bergen

CASE STUDY.............................................................................................. 57-72 The Mandovi Fishermen Jetty Margoa Fish Market Bhaucha Dhakka

COMPARITIVE ANALYSIS AND INFERENCES......................................... 73-83 Current Circuit Comparitive Analysis Fish stores and ice plants Area Programme Updated Area Programme Design Guidelines Forrmation Site Level Guidelines Market Level Guidelines

SITE SELECTION........................................................................................ 84-91

Accessbility, Site Area Soil Type, Vegetation Topography, LandUse Pattern Norms And Regulations For The Selected Site Existing Condution of the Site, Climate Govt. to construct modern fish market at Visakhapatnam Port.

Site Justification Site Conditions

BIBLOGRAPHY........................................................................................... Pg 92

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THESIS METHODOLOGY

TOPIC SELECTION

1A

DESIGN JUSTIFICATION AN INTRODUCTION TO LITERACY

PHASE 1

1B

LITERATURE STUDY

DEFINITIONS

SYNOPSIS

DEMOGRAPHICS

METHODOLOGY

SIGNIFICANCE

RELEVANT TERMINOLOGY

RANKINGS

CHECKLIST FOR DESIGN CONSIDERATIONS

ASPECTS CULTURAL LIBRARIES

ECONOMIC

ASPECTS SOCIAL

DESIGN REQUIREMENTS

RELEVANCE

A CASE FOR THE HYDERABAD STATE CENTRAL LIBRARY COLLECTION OF ARTICLES DISCUSSING PUBLIC OUTCRY ON THE LACK OF LIBRARIES IN HYDERABAD

DESKTOP STUDIES

2A

PHASE 2

2B

CASE STUDIES

SPATIAL ZONING

CASE 01

DESIGN REQUIREMENTS

CASE 02 COMPARATIVE ANALYSIS AREA STATEMENTS DESIGN STATEMENTS

SITE ANALYSIS

3A

PHASE 3

INTRODUCTION

3B

CONCEPT DEVELOPMENT SITE ZONING

SITE LOCATION

PLANS

HISTORY

SECTIONS

MORPHOLOGY

ELEVATIONS

ACCESSIBILITY AND LINKAGES

BLOCK MODELS

PEDESTRIAN FLOW LAND USE GREEN SPACES PLANS

WATER NETWORKS

SECTIONS

ASPECTS

ELEVATIONS

ARCHITECTURAL CHARACTERISTICS

RENDERS

LANDMARKS

FINAL MODEL

SWOT ANALYSIS

STRUCTURAL REPORT

DESIGN

NEGATIVE

PROJECT APPROVAL

FEASIBILITY REPORT

POSITIVE

PROJECT COMPLETION

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Topic

Aim

Objectives

Scope

Limitation

-Fishing Harbour

-The aim of the project is to design and create a fishing market keeping in mind the comfort and needs of the employees and common people.

- Providing facilities that could cut the middle men and directly benifit the fishing familes

-the intermingling and diverse activities and social facilities in the center shall serve as a forum for interaction and will be nucleus for the region -to improve hygiene -Proper infrastructure with all the amenities and provision of modern technology -To study existing organic pattern and their infrastructure in existing -Improve fishing economy

-To study and organise the areas properly which are actually scattered and establish fish market, transportation, market, ice plants, and cold storage -Provide a platform to showcase art, culture,heritage of region and to celebrate it with visitors

- Limiting the project to only economic activities.

- Limiting the design to land side facilities.

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LITERATURE STUDY

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Fish Market

By Frans Snyders and Anthonis van Dyck Medium - oil on canvas

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HISTORY OF THE FISHING INDUSTRY IN INDIA Fishing is a very prominent industry in the coastal states of India with more than 14 million Indians earning a living from fishing. The practice of fishing dates back to very many centuries ago before modern methods and practices were birthed and fishing became a major recognized addition to the Indian economy. For many centuries, the country of India has had a cultural practice of fishing in small ponds. Without the mechanized and modern systems which are prominent today, fishing has stayed a tradition in India with many people engaging in this for personal use. With the passing of time and the coming of the nineteenth century,commendable improvements had been made in productivity with breeding carps in tanks and with controlled systems.

Crab farming in the country of India began between the years of 1970 and 1980 and this was as a result of high production levels shown in 8 to 10 tonnes/hectares in a single year, in an incubation center. The 1980s came with the practice of aquaculture in India. This practice transformed the culture of fishing in India to a more modern business rolling more money into the economy. A system called Brackishwater farming was also done in those days and Brackish water fisheries were created in salinity waters.

Coming forward and with the continuous practice of fishing, the fishing industry in India has recorded more and more success. Between 2016 and 2017, the country of India exported 11,34,948 metric tonnes of seafood which were worth US$5.78 billion, the equivalent of ₹37,870.90 crore with frozen shrimp being the highest exported item of all the others.

The Food and Agriculture Organization (FAO) of the United Nations reports that the production of fish has multiplied by more than 10 since the year 1947 and has doubled between the years 1990 and 2010.

India as a country comfortably boasts of 8,129 kilometres which is 5,051 mi of marine coastline, 3,827 fishing villages as well as 1,914 traditional fish landing centers.

Speaking of fresh water resources, India has 195,210 kilometres which is 121,300 mi of rivers and canals. The country also boasts of 2.9 million hectares of minor and major reservoirs, about 0.8 million hectares of flood plain wetlands and water bodies as well as 2.4 million hectares of ponds and lakes. As at 2010, India’s marine and freshwater resources offered a combined sustainable catch fishing potential of more than 4 million metric tonnes of fish. What’s more? India’s water and natural resources have a tenfold potential for growth in aquaculture (farm fishing) judging by the harvest levels of 2010, 3.9 million metric tonnes of fish, if India would choose to adopt the knowledge of fishing, regulatory reforms as well as sustainability policies.

With a very long standing history of fishing which has conveniently become a culture in the country of India, fishing has remained an intricate part of the Indian culture and economy. Today, the practice of fishing has remained prominent with more and more people taking fishing as a full time occupation and earning their living off from fishing.

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TERMINOLOGY • Apron: The open space left immediately in front of a berth of a ship is known as apron.

• Approach channel: The dredged clear channel through which ships proceed from the open sea to the harbour basin is known as approach channel.

• Barges: The vessels which require less depth of water are called barges.

• Basin: The water area formed in a port on the sea coast protected by an out laying break water is called Basin.

• Berth: The space where cargo is unloaded or loaded into a vessel is known as berth.

• Breakwaters: The protective barriers constructed to enclose harbours and keep the harbour waters undisturbed by the effect of heavy and strong seas are called break waters.

• Buoys: it is a floating device that can have many purposes. It can be anchored or allowed to drift with the sea wave.

• Dismemberment: the act of passengers and crew getting off a ship or aircraft . Debarkation landing the act of coming to land after a voyage, going ashore- debarkation from a boat or ship .

• Docks slipways: a sloping track used to move boats into or out of the water .

• Dock: the enclosed area provided for berthing ships to keep them afloat at a uniform level to facilitate loading and unloading is called the dock.

• Embankment: it is the process of loading a passenger shipboard an airplane with passengers or military personnel, related to and overlapping with individual boarding on aircraft and ships.

• Estuary: The harbour constructed along the banks of a river is known as estuary harbour or river harbour.

• Fishing port: a type of port or harbor facility particularly suitable for landing and distributing fish.

• Harbour: The sheltered area of the sea in which vessels could be launched, built or repaired, or could seek refuge during storm time and provide loading and unloading facilities of cargo and passengers is called harbour.

• Hinter land: The area on the land side of the port from where the port may get freight and passengers for transportation is known as hinterland.

• Jetty: A piled solid or open type structure built out from the shore to deep water to berth vessels along side is called a jetty. or It is a narrow structure projecting from the shore into the deep water with berths on both sides and some times on end also.

• Littoral drift: The exposed coasts are subjected to erosion at certain sections and siltation at some other sections due to wind and waves striking the shore. These waves tend to stir up and move the lighter particles of the sand in suspension. This process of movement and deposition of sand near the fore shore is known as littoral drift.

• Navigational aids: the devices such as lights, signals used to guide and warn safe, efficient, economic and comfortable travel of ships in rivers, oceans and harbors are known as navigational aids.

• Piers: The structures constructed perpendicular or oblique to the shore of the sea or river to provide bathing facilities are known as piers.

• Quays: a quay is a general term used to describe a marine structure for the mooring or tying up of vessels, and for loading and unloading of goods and passengers . A pier or finger jetty is a quay that projects into the water. orms for loading and unloading purposes are called quays.

• Wharf: a level quayside area to which a ship may be moored to load and unload.

• Wharves: The landing platforms or places in the form of walls built near the shore for vessels to berth are known as wharves.

• Transit sheds: A covered arrangement for a temporary storage of incoming and out going cargo requiring protection and storage for a short time is called transit shed.

• Ware houses: The permanent structures provided on shore or behind transit sheds for storage for goods for longer periods are known as ware houses or storage go downs.

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Functional Analysis • Kitchen All the catering facilities should be serviced from the kitchen. The size of the kitchen depends on the following: the capacity of the restaurant which they serce, food stuff storage, cooking equipment size and the catering policy. The kitchen must be well ventilated for effective use. Provisions must be made for a large delivery bay storage area for food items I. • Technical facilities These facilities are necessary to ensure the proper functioning of the building with minimal automation. This Includes access stairs,lifts, mechanical and electrical installation.

• Environmental These are facilities to ensure general well-being of the building.They include a well landscaped environment,adequate car parks, well-lit premises, etc.

• Tourist facilities The additional facilities that will be provided to boost the tourism potential of the site will include a garden park near the buildings, a restaurant andan observation deck.

• Administrative offices The administrative offices are spaces required for the proper functioning of the ferry terminal. Just like the Terminal discharges several functions so will there be officers for them. These offices are needed for the daily procurement accumulation and processing of information management and handling of physical items and the policies of the term inal.

• Auction hall The size of the hall will depend on the number of auctioneers present at single time the hall must be well ventilated and lit provisions must be made for storing and washing of fishes. Also there must be provision of small office for the head of this department • Net mending area This Is provided for mending of nets required to catch the fish. This can be open or semi open areas close to it should be well lit.

• Loading And unloading platform This platform is provided for the loading of fish to export it or to unload it. The platform can be open or cover the height depending on the type of trucks coming on the port there must be a provision of a large Storage Area beside this platform.

• Cold storage building Cold storage is provided for food items that require refrigeration.These items are shipped by refrigerated boats and distributed for use.

• Restaurant and Cafeteria The Size and variety of the restaurant will depend on the following factors - The number of workers - The number of visitors - The peak periods • Administrative offices The administrative offices are spaces required for the proper functioning of the ferry terminal. Just like the Terminal discharges several functions so will there be officers for them.

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Services expected at landing sites The basic service facilities required at a small-scale fisheries landing centre are: Services for boats and crews: for unloading the catch (sometimes they might be needed for 24 hours/day), for loading fishing gear, fuel, water, ice, supplies, etc.

Bunkerage: a simple diesel or petrol (sometimes both) fuel station should be available at a point from which fishing vessels can take their supply directly from a pump by a hose or by hand-carried fuel containers (Figure 3).

Engine repair workshop: facilities and qualified personnel should be available for efficient engine repairs. A properly equipped workshop should provide a basic repair service for small fishing craft and maintain a stock of spare parts most often used in the area.

Boat repair area: a properly equipped boat repair area, including some boat lift out facilities, should be provided to enable fishermen to repair their vessels on shore.

Fishing gear repair area: a small shed with a dry, clean floor for the repair and storage of nets and for other fishing gear should be provided.

Figure 3 Fuel station for small-scale fisheries landing site

Berthing services: dock side services such as fresh water outlets should be available and properly designed to avoid wastage; dock side electricity supply outlets with power points for small tools may also be needed in more sophisticated small-scale fishing communities.

Food supply and washroom facilities: it might also be desirable to provide a takeout canteen, a fishermen's food store; and sanitary facilities, including toilets and showers are necessary both for the comfort of the crews and shoreside workers and to ensure that hygiene standards are maintained.

Fish handling, marketing and processing facilities: these facilities should be designed according to the type of fish and the products currently marketed as well as for any future products which may be under consideration; a more detailed description and design parameters of these facilities is listed in the following section.

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Small-scale fish handling and marketing facilities; a design approach The basic data needed for assessing the appropriate size and location of small-scale fish handling and marketing facilities should, partly, come from a detailed fish marketing survey. Such a survey should provide accurate data on products demand to provide for a sound design which should be adequate to take account of both present needs and expected near future developments. Design factors used should take account of available raw material, local climate, type of fish products (fresh fish, dried-salted, smoked or fermented, etc.). For example, a simple roofed platform with parking space could facilitate wholesale marketing operations in a small-scale fishing village trading in fresh fish.

Main construction design considerations Technical and economWic considerations are normally primary factors ruling the best form of construction of improved facilities for fish utilization, but it should be kept in mind that the selected materials and design should be adapted to suit local conditions.

Thus, for example, access roads to fish landing and marketing facilities should possibly be designed to match the quality of the trunk roads in the country by which it is intended to reach the main markets.

Figure 4 Landing services

Figure 5 Landing operation

Layout During the preparation of the layout of the facilities, two basic requirements should be kept in mind : hygiene and functionality, and economy.

The layout of a fish-marketing facility should be arranged so as to avoid the possibility of cross-contamination, have proper drainage, and allow easy access to all equipment for effective cleaning and maintenance; follow the process flow diagram in such a manner as to obtain the best quality product at the lowest possible cost; provide space for the staff managing and supervising the daily operations; provide space for the quality inspector's operations and the storage of quality control equipment.

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Buildings In designing new fish marketing premises, a smooth sequence of operations from the receipt of the fish to its loading and transportation should be achieved. All operations should be conducted off the floor, at a height convenient for workers to perform their tasks in a standing position. For example, a single storey building, at a short distance from the landing area, will enable fast and minimum handling of fish along the quay, conduct marketing operations inside the market hall, and also reduce costs for drainage and structural civil works. This type of design will also enable ready access to vehicles to the market for loading purposes.

Ample, natural air circulation should be provided, especially in the tropics, where hollow-brick walls or grills are often used and a part of the building is sometimes open, without walls. Proper long eaves for protection against sunshine and rainshowers are essential in the humid tropics. An adequate pitch of the roof and the building orientated in relation to the prevalent direction of sunshine are also important considerations.

• Floors should be hard-wearing, non-porous, washable, easy to drain, non-slip and resistant to possible attack from brine, weak ammonia, fish oils and offal. The choice of flooring materials will depend on the characteristics of the materials available in the area and their cost. For this purpose, granolithic concrete, terrazo and clay tiles can be used, but clay tiles are the best. Generally speaking, the harder tiles are less absorbent but more slippery than the softer tiles which are more absorbent and less easy to keep clean. Tiles with slightly abrasive surface are quite good as they are less slippery. Light-coloured tiles are recommended because they reflect light and show up dirt. Care should be taken when laying tiles in cement that all joints between tiles are complete and permanently sealed. The junctions with the walls should be coved for ease of cleaning. A sufficient slope of 2% from the highest point to the drainage outlets will be necessary, and at least 10 cm diameter drains will be required.

• Walls should be constructed of materials that have smooth, washable and impervious inside surfaces of light colour. For easy cleaning they should be rounded at the junctions with other walls and ceilings should be kept as free as possible from ledges, projections or ornamentations to avoid dust collection. Walls, whose internal surfaces are not tiled, should be finished in plaster. Walls which are intended primarily as partitions should be strong enough for fish boxes or other light equipment to be piled up against them; good partitions can be erected from prefabricated concrete blocks and finished to a hard smooth surface, especially the lower parts, which are subject to constant wear.

• Doors should be of simple and functional design. The main doors should be sufficiently high and wide to permit safe circulation of internal transport vehicles, e.g., when fork lifts are used in medium size fish terminals a 2.8 m high door will be required, and the width will be between 1.5 to 2.5 m.

Internal doors should be self-closing and fitted with metal kick plates at the bottom.

• Lighting should provide for adequate natural light, as well as artificial overhead lighting when necessary, in order to allow personnel to perform their duties without eye strain. Maximum use of natural daylight should be always part of the design, by providing adequate windows and skylights.

It is also cheaper than artificial lighting. Fluorescent lighting is particularly suitable (daylight type) for fish-market areas where a shadowless light with very little glare is required continuously for a long time; even though the initial costs are relatively higher than other lighting systems, operational costs are lower and generally such a lighting is found to be economical. A light level of 220 lux as minimum is considered adequate. All artificial lighting fixtures should be water-proofed and shielded to protect against broken glass.

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Fish stores and ice plants To estimate space requirements, it is necessary to have reliable information on the daily fish landings in the area, on the basis of the normal average daily quantities expected to be handled. However, care should be taken to ensure that, during the high fishing seasons, especially in seasonal fishing areas, there is adequate space to handle peak landings. An estimate of: a)yearly average daily landed catches, and b)average daily catches landed during the peak season could show the degree of increase in the peak season. It would often be advisable to allow, for this contingency, a 25% excess of space requirements on top of the average daily landings found for the peak season estimate. In general, it is estimated that around 12 to 15 m2/ton of fish boxed and displayed on the floor, can be a good compromise for estimating the space for the sales market hall.

In fish landing terminals, facilities are required to maintain the quality of fish and also to store it during seasonal peak landings. Several options are available such as chilled rooms with mechanical refrigeration to maintain a temperature of 0° – 1°C, insulated rooms, chilled or refrigerated sea water stores (or tanks), insulated containers or simple fish boxes. The choice will depend mainly on the degree of marketing sophistication required and local conditions.

Some design factors for calculating area and capacities for fish storage facilities are outlined below:

Type Refrigerated,chilled, rooms

Characteristics Storage capacity: Area required:

3–4 m3/ton of iced fish in boxes 2.1 m2/ton of iced fish stored in boxes

Type: Manual operation, held overnight and sold next day Chilled seawater storage facili- Storage capacity: 1.25 to 2 m3/ton of fish ty (fixed) Area required: 1.5 m2/ton of fish Portable container with Chilled Storage capacity: seawater system Area required: Ice plants (ice maker and refrigeration plant only): (a) Block ice Plant capacity: Area required: (b) Flake ice Plant capacity: Area required: (c) Tube ice Plant capacity: Area required: (d) Plate ice Plant capacity: Area required:

1.57 m3/ton of fish 1.5 m2/ton of fish 10 ton/24 hours 100 m2 10 ton/24 hours 20 m2 10 ton/24 hours 30 m2 10 ton/24 hours 9 m2

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Plate and flake ice machines are normally located over the ice store enabling gravity feed of ice to the store with a consequent, considerable, reduction in ground area requirements. In all cases storage space for empty fish boxes should be provided as well as ample water supplies for cleaning and an area for box washing (preferably manually).

The ice plant should have sufficient capacity for, at least, the expected daily fish landings in the fish handling facility plus an additional production capacity if a fish collection system is also operated.

The daily demand for ice can be estimated as follows: • ice for chilling of fish to be stored and transported for marketing outside the area and for un-sold fish which will be stored overnight and sold next day..... A tons • additional ice needed for a fish collection system.… B tons • required daily capacity of the ice plant A+B tons The ice store should, at least, have the capacity to handle quantities sufficient for two days of ice production. Further information can be obtained from FAO Fisheries Circular No. 735 (Myers, 1981).

The capacity of the chilled room for storage of iced fish should be calculated based on the expected market turnover. At a minimum, a capacity to store the average daily throughput of the fish landing facility should be provided; additional capacity would be needed if it is planned to operate a collection system.

Space for fish preparation In some cases, a line for gutting and/or filleting might be required. Simple concrete or stainless steel tables should be provided. If crabs or other shellfish are to be processed (boiling, shucking, cooling) small boiling pans would also be required. Space for these operations as well as ample water supplies for washing should be provided.

Water supplies There is a need for clean, fresh or sea water both at landing points and within the market premises.

Sometimes, well water or sea water supplied from nearby beaches cleaned up by simple filtering devices, such as, for example, sub-sand filters are used in certain Southeast Asian facilities. Piped city water is, however, the most convenient.

The estimated volume of water required for only the basic fish marketing operations should provide for at least: for fish washing, 1 litre per kg of fish/day; 10 litres/m2/day for cleaning the market premises; 10 litres/box/day for fish box washing; 100 litres of fresh water/person per day for personnel use; and, an additional 15% of the total daily consumption of water calculated above for other uses (e.g., canteens and vehicles washing).

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In addition, water for ice-making, to supply fishing boats and for cooling diesel engines and refrigeration equipment should also be considered where appropriate. Care should be taken to plan for the fact that fish markets are sometimes used twice a day, in which case an estimate of peak water demand on an hourly basis is necessary. In the design of small reservoirs and pipeline networks care should be taken to ensure that the system is capable of taking the peak demand at any time of the day, and an elevated reservoir should, possibly, have a capacity to store the maximum daily water consumption requirements. Hydraulic factors such as, for example, the frictional resistance of the water against the piping system (head losses) as well as type of piping materials to be used should be given detailed consideration. In the selection of materials, especially for seawater network systems, where the galvanic potentials between the various materials has to be considered in order to ensure that corrosion effects are minimal. Care should also be taken in selecting plastic materials, and the fillers used to make the plastic material must be relatively inert when in contact with the pumped water. Either manual or mechanically driven pumps can be used to lift water as shown in the Figures 6,7 and 8. For a more detailed study of these factors, reference should be made to FAO Fisheries Technical Paper No. 174 (Blackwood, 1978).

Figure 6 Manually operated sea-water supply system

Figure 7 Village type water supply system

Figure 8 Mechanical type sea-water supply system with elevated reservoir

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Mechanical pumps are driven either by an electric motor, small petrol engine or by windmills. Small, mechanical, centrifugal, pumps are suitable for lifting against not more than 7 m of suction lift. Hand operated reciprocating pumps (low-lift type), with a capacity of 35 1/minute, and maximum lift of about 6 m height, are commonly used either for seawater or freshwater.

Installation of elevated water storage tanks (header) from which water is supplied to the usage point by gravity provide a good technical alternative for fish landing centres, where large volumes of water must be stored. They consist of mechanically or windmill driven pumps supplying water to elevated storage tanks from which water is carried by gravity through a pipeline network to users. The usual locations for elevated tanks are either on top of a tower near the facilities, on the top of the building where the facilities are housed, or on a nearby hill. The size and type of water pump to use will depend upon such factors as : volume of water to be pumped; whether it is seawater of freshwater; vertical distance from the level the pump is installed to the level of the source of water; distance from the storage tank; total height against which the water pump has to work; and, kind of driving power available.

The pumps should be of a self-priming type and properly mounted and protected against floods, rain and vandalism. Windmill power should be considered only where the prevailing winds blow strongly enough (wind velocities not less than 2.2 to 3 m/sec, preferably above 4 m/sec) for the required number of hours a day and dependable enough to drive the pump so as to supply the required amount of water to a storage tank almost every day, or where no other form of power supply is available or appropriate. On-site chlorination systems for rural areas, which should be simple to operate, together with a sand filter (sub-sand biological types are commonly used) are essential for providing bacteriologically safe water to fish landing centres.

Waste disposal

Waste material is one of the outputs from the operations of fish handling and marketing facilities.

It is, by its nature, highly prone to spoilage and can easily contaminate the fish and fish products being handled. Therefore, it should be immediately removed from the vicinity of areas where it can easily come into immediate contact with fish and fish products and, as soon as possible thereafter, removed altogether from the fish landing site and the market/handling premises themselves and their surroundings.

This waste material can be divided into solid and liquid waste. Waste of a mainly solid type should be stored in waterlight bins with covers. Such bins should be stored in an area with a concrete base sloping to a drain. These bins and the waste they contain should be removed at frequent intervals and disposed of in such a way as to avoid pollution. Such waste might be used for animal feed or fish silages or could be buried in pits.

Waste of a prevalently liquid type (effluents) should be removed from the landing site and the handling/marketing premises by draining it into the public sewage system where such exists. The drains should be designed to remove waste water without risk of flooding. At least 15 cm diameter drain pipes are needed in fish terminals. However, local health authorities should be consulted in order to comply with possibly more strict national regulations.

In rural areas, two options are available for water effluent disposal: water effluents from the landing/marketing facility could be drained into a septic tank and percolated into a field trench or soakaway; water effluents could be discharged into the main sewage system (if available) after course screening to retain solids.

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The first option is, presently, most widely used in rural fishing centres. Septic tanks are rectangular chambers (two or three compartments), usually sited just below ground level, receiving both water effluents from the fish handling area (after coarse screening) and those from sanitary facilities. This material is stored in the tanks for a retention time of 1 to 3 days. During this period, the solid fraction settles to the bottom of the tank where it is digested anaerobically (without oxygen), which results in appreciable reduction in the volume of the sludge and releases gases (carbon dioxide, methane, hydrogen sulphide). The effluent, although clarified to some extent, will still contain some dissolved organic solids and viable pathogens which will require further treatment in the soakaway. (A septic tank and schematic view of a sewage disposal system for fish receiving stations are provided in Figures 9,10 and 11). Septic tanks may be constructed of brickwork, stone masonry or concrete and, for design purposes, the overall length to breadth ration is 2 or 3 to 1. The location of the septic tank and soakaways should be at as far as possible a distance from buildings and sources of water, or from trees whose roots may damage them. Care should be taken to avoid contamination of the ground water. The minimum distance requirements for septic tanks and saokaways will depend on the type of soil and its percolative capacity. For example, in sand and gravel type of soils (very often found at landing beaches) the septic tank should be located up to 30 m away from wells and water streams. The design of septic tanks and soakaways as well as the piping system should be based on the maximum daily flow of sewage to the system, the detention period required and the frequency of cleaning the sludge in the bottom. It should be noted that soil permeability is a basic factor determining the use of on-site septic tank/soakaways/trenches sanitation systems; with impermeable soils these are not feasible. For the design of soak soakaways the rate of infiltration should be investigated in the area; however, for purposes of design, a 30 1/m2 of side wall area per day infiltration rate can be assumed in landing beaches.

Figure 9 Sewage disposal system (not to scale)

Figure 10 A three compartment septic tank

Figure 11 Soakaway for secondary treatment of sewage

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Power supply

The electricity supply should satisfy the present demand and the likely future requirements. The wiring should be of ample capacity and properly insulated. The choice of power source will depend on the local conditions. A dependable public supply power is the most convenient, however, it is advisable to have, in addition, an emergency diesel electric generator to be able to supply enough power to run the most important refrigeration equipment (chilled rooms) and water pump and lighting. When it is necessary to operate a diesel electric generator an overall energy assessment will be required to determine the capacity of the generator to be selected. Diesel electric generators have good efficiency, quick starting, relatively low capital cost especially for small ratings, and simple maintenance. The 4-stroke engine is more common for the higher speed engines (750 and 1 500 rev/min) which are desirable to drive electric generators. Fuel consumption ranges between 0.2–0.3 kg/kwh. Maintenance requirements consist of routine inspection and servicing of fuel-injection nozzles and an overhaul after about 5 000 hours of running.

Non conventional sources of energy such as mini-hydroelectric generators, wind, biogas, photovoltaic cells and flat-plate solar collectors may be alternative options. However, careful consideration should be given to their potential application in the area under study and factors to be considered include: costs and performance in the actual village situations, availability of skilled personnel for operation and maintenance, as well as spare parts.

Parking areas

A detailed traffic study will help to quantify the area needed for parking. In small-scale fish landing facilities a convenient way of estimating is that access roads and loading yards should be large enough to absorb the anticipated peak traffic and that the loading area should be wide enough to allow for the necessary movement for the handling equipment (hand pallet trucks, trolleys, etc.) in order to move the fish quickly from the market hall to the vehicles.

Equipment

Some of the most important equipment used for small-scale fish handling marketing and distribution facilities is described in this section. It is needed to preserve the quality of the raw material and to facilitate efficient and economic handling and marketing.

(i) Weighing scales

Weighing scales should be of a heavy duty type and precise. They are needed both at landing places and also at sea for the fish collecting vessels when these are operated. Weighing scales used at landing places should be of the platform type with a counter-balanced arm and a tare device which can be set to compensate for the weight of the fish boxes. As an example, suitable specifications for a platform weighing scale would be: graduated in increments of 100 g; capable of weighing loads of up to 200–300 kg; incorporate a rapid tare device with a range of 50 kg; be constructed of corrosion resistant material; portable, that can be rolled on four wheels for easy movement (see Figure 12).

For weighing scales used on collecting vessels, heavy duty, spring dial, type hanging balances are quite suitable, provided that they Figure 12 Platform weighing scale are made of corrosion-resistant material; a tare device that allows deduction of tare weights is also useful.

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(ii) Washing and sorting tables At landing places, fish should, normally, be unloaded from the vessels, tipped into market containers, if not already boxed at sea, washed and sorted according to species and sizes, weighed into containers and chilled for either local marketing or further storage and transportation.

In order to facilitate the washing and sorting of the catch, simple tables constructed of aluminium, stainless steel, galvanized iron or concrete can be used. The primary aim of using washing and sorting tables is to speed up the operations of sorting the catch into species and to effectively remove blood and dirt by thoroughly washing the catch in clean seawater or freshwater and to reduce, to a certain extent, the number of bacteria present on the surface of the fish. After washing and sorting, the catch should then be handled according to the different needs of the market for which it is destined, e.g., removal of gills, gutting, filleting, packaging or boxing before chill storage and delivery to that market. Tables for washing and sorting should be constructed of non-corrosive metal or other impervious material, of rigid construction, with no open seams, and should also be constructed in such a way that they and the areas beneath them can be easily cleaned. In designing such tables, care should be taken to ensure that the dimensions are suited to the physical characteristics of the people who will be working at them (see Figures 13, 14).

Figure 13 Metal fish washing and sorting table

(iii) Fish boxes

Figure 14 Concrete fish washing and auctioning table

The design of a good fish box for efficient fresh fish handling, under tropical conditions, should take account of the varying needs it will have to satisfy on board fishing vessels, in warehousing, transport and at the landing and marketing places. It should have a constant tare weight, be strong, easy to handle, with adequate drainage, be easy to repair, have stack/nesting capabilities and be economical.

There must be an adequate stock of boxes at the landing sites, sufficient to allow the quick turn round of fishing vessels with clean boxes, thus allowing the boxes in which the fish was landed to be used in the market or by traders. An area for washing fish boxes (preferably manually) should also be provided for.

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(iv) Internal transport equipment The first step to be taken in designing the most appropriate internal transportation equipment, is to study the internal operating practices and select the equipment that will permit flexibility of movement with emphasis on the use of manual handling aids such as small four wheeled push carts, platform trolleys, hand pallet trucks, manually operated two-wheel case trucks, etc. The use of a particular handling aid will depend upon the total load to be carried, type of floor surface, cost of the equipment and maintenance considerations. More detailed information on internal transportation equipment is given in Planning and Engineering Data, Fish Handling, FAO Fisheries Circular No. 735 (Myers, 1981).

Figure 15 Wholesale auctioning table for boxed fish

(v) Ice plants Ice is of major importance in small-scale fish landing and marketing facilities. It is needed to maintain the quality of fresh fish during handling on board the vessel, collection, storage, transportation, marketing and distribution. Ice has good cooling capacity and its use will maintain low, chilling, temperatures, which is the most important factor in influencing the quality and storage life of fresh fish.

At present, there are several types of ice plants for the manufacture of either block, plate, tube, or flake ice.

Block ice plants have the advantage that ice blocks can be transported relatively easily over long distances with low meltage losses; however, they lack flexibility in production, require large floor space and lifting devices to lift the blocks; they also have higher maintenance costs.

Flake, plate or tube ice plants (small ice) have the advantage of a more flexible production pattern, as the output of ice will start almost immediately they are switched on; handling is simplified if the flake or plate ice plant can be located on top of an insulated ice store which also reduce grand area requirements.

Small ice causes less damage to fish than crushed, block, ice but tends to melt faster and requires more storage space than block ice. In addition manpower requirements for small ice plants should be less than for block ice plants, as the labour required for the storage of ice is minimized. For example, a 10 t/24 h capacity small-ice plant requires about 29% less labour (man hours/24 h) than a block plant of the same output.

With any ice plant it is necessary to install an adequate ice store and its size will depend on the type of ice being manufactured and the local demand for ice. It can take the form of a silo or a rectangular bin but must be well insulated. According to the regularity of supply of fish and type of operations envisaged, the capacity of the ice store can be easily estimated.

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(vi) Chill stores Refrigerated chill rooms are widely used in small and medium scale fish handling, distribution and marketing operations. A suitable choice is the pre-fabricated, walk-in, chillroom (well insulated for tropical conditions) with independent refrigeration equipment and, whenever possible, having a simple but reliable system of control, which can be easily understood and operated.

Chill rooms should be designed taking into consideration the expected total weight of the product to be stored, handling methods to be employed (preferably manual), ambient temperature of the product entering the chill room, availability and cost of electricity, water and labour, and spare parts, and service/repair personnel. Whenever possible, standby refrigeration equipment should be provided for, in the event of any serious breakdown of the main refrigeration system.

In small-scale fish landing and marketing facilities, other types of chill stores are also used; these include insulated rooms, chilled or refrigerated seawater containers, cargo containers, refrigerated cabinets and small insulated containers.

Figure 16 Cross section of the CSW tank

Figure 17 View of the CSW tank

(vii) Gutting and filleting tables There is a need for simple and easy to clean gutting and filleting tables in small landing and marketing facilities. These should be designed so as to provide ample working space, have offal chutes or bins located as close as possible to the working stations, have impervious and corrosion-resistant surfaces, and be provided with a good water supply and drainage facilities. Tables can be made of smooth concrete or stainless metal. Wooden working surfaces should be avoided since they tend to become water-logged and are very difficult to clean effectively. As an example, the specifications for a portable metal type, gutting, filleting, table could be: Dimensions: 3 m long by 1.2 m wide, 85 m high Materials: stainless steel 18/8 with fitted plastic cutting boards on each side of a central trough.

Tables should be designed to take into consideration the physical characteristics of the people who will work at them, providing a comfortable working space, and be of suitable height, to suit their body and reach characteristics. Various fish receiving facilities can be seen on Figures 18–23.

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Fish collecting systems

In order to meet the special needs of small-scale fisheries and to utilize more efficiently the fresh fish which they land at numerous and often scattered landing points, several fish collection methods have been attempted. These include, for example, the use of fish collection vessels, the use of road transport employing insulated trucks, or the use of modified bicycles.

The main requirements for fish collecting vessels are to have adequately insulated or refrigerated fish holds, for delivery of ice to the fish collecting beaches and the transport of the iced catch back to the main central fish depot. At the central fish depot or landing centre such vessels require adequate jetties for easy and fast unloading of fish and a supply of fuel, water, ice and fish boxes and food, as well as chill storage and transportation facilities for onward distribution of the fish to the markets.

It is also necessary to have a reliable communication system in order to route collecting vessels, decide on quantity of ice and fuel to be supplied, and to obtain timely marketing information. As in all other commercial operations, fish collection schemes must be properly planned, the technical and economic feasibility evaluated and the schemes efficiently managed and operated.

Figure 18 Windmill water pump

Figure 20 Fish market hall

Figure 19 Concrete fish display tables

Figure 21 Non-insulated fish and ice container

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Figure 22 Insulated ice storage container

Figure 23 Water tower

A detailed fish marketing plan, including a realistic estimate of the sales and daily demand, should provide basic information for the planning stages. Fish marketing trials on a modest scale will also be required in order to assess in practice all aspects of the fish collection and distribution schemes being considered. In order to keep operational costs realistic, attempts should be made to provide for return cargo (for trucks or carrier vessels), and to work out an optimum size of the carrier vessels or trucks, keeping in mind the quantity of cargo available, the duration of the trips, fuel consumption, and maintenance.

Management

Basic decision making skills and supervisory capacity are vital for good management. Training in technical and organizational methods will often be required to upgrade staff skills to enable them to successfully overcome daily fish marketing problems.

A detailed plan of operations should be prepared during the planning stages and used to establish clearly, each staff member's functions. This plan should also establish detailed procedures for the systematic collection, handling, storage and distribution of landings, method of payment, issue of receipts, weighing system, daily sales and marketing expenses recording system, and the preparation of monthly financial reports. In the case of fish landing centres with fuel and oil service stations, gear and engine workshops, ice plants, supplies stores, etc., a detailed plan of operations and procedures for each component should also be prepared (see Figure 24).

Figure 24 Fish collection/unloading

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Live fish marketing

In Southeast Asian countries such as China, Hong Kong, Indonesia, Philippines and also the Bahamas, in the Caribbean, the live marine and freshwater fish trade, originating, predominantly, from coral reefs areas and fish ponds is an economically viable practice.

These live fish are stored on board vessels in live-fish holding tanks which are constructed so as to provide for a constant exchange of water in which the vessel sails. On arrival at the landing centres the live fish are sold to wholesalers or retailed directly to the consumers (Bahamas). In these landing centres handling space is required for the storage and marketing of the live fish. For this purpose, watertight concrete tanks with a water circulation system, which also provides adequate aeration by the spraying action of the incoming water, should be considered. For example, a live-fish collecting station and market (330 × 40 m) designed to handle 2 500 t/year was proposed for Java (Magnusson).

It included 24 concrete tanks (2 × 3 × 0.6 m each) for live-fish storage, an elevated water tank (45 m3 capacity) and a water pump.

However, mortalities due to post-harvest handling of live marine fish have been reported to be around 50%, due mainly to injuries incured during capture and transportation (inflicted by the fishing gear or excessive agitation of the water). An improved water circulation system on board has been proposed to lower this mortality rate (Leung, 1978).

Water used for the transportation and holding of live fish should be clean, well oxygenated, uncontaminated, and unchlorinated (small quantities of chlorine can kill fish). To hold live fish for sale (market) storage rates of 5–8 kg of live fish/100 litres of water is a practical approach for design purposes and provides a few days holding. For live fish retail shops, simple tanks provided with biological filters (gravel/sand) and aerated by small electrically driven air pumps can be a good alternative.

Figure. Wholesale fish market - 200 t/d

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Wet fish processing unit

The floor area requirements for fish handling operations depend on the throughput, the nature of the operation and methods of handling and storage. Within the building adequate space must be left for access and movement of fish, offal, ice, packaging materials, etc. Area requirements for ice and chill stores are given in Sections 5 and 7 and fish box dimensions and capacities in Section 8.

Careful consideration should also be given in the planning stage as to the requirements of access to the building and parking in its vicinity particularly in the case of fish markets. As an example, Figure 41 shows the plan of a wet fish (filleting) operation designed for a maximum throughput of 5t (whole gutted fish input) per day. It is typical of many small concerns operating on or near wholesale fish markets supplying a wet fish trade. It is assumed in this cage that centralised facilities of canteen, toilets, etc.,are available to staff.

The second example shown in Figure is of a wholesale fish market designed for a maximum landing (mostly by vessel) of 200 t per day. The design assumes that a11 fish is laid out for display and that only one auction round is conducted each day. A boxed display is assumed with no stacking of boxes. The design makes allowance for storage of unloading and grading equipment, box cleaning and storage, and washroom facilities. Other facilities such as canteen, ice supply, banking and other offices are assumed to be available.

Figure 41. Wet fish processing unit -5 t/d

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STANDARDS

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OTHER GENERAL DATAS Road dimensions

Space requirement at speed > 50km/hr.

Space requirement at speed< 40km/hr

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Standard cross section for roads in built up areas

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Parking Road dimensions Requirement bicycle parking For places of gather Work places Shopping

1 per seat 3 per employee 1 per 80 sq.m sale area

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Car Parking

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Retail outlets The produce is predominantly fresh or cooked on the premises so storage space for one day’s trade is adequate. Deliveries are usually made early in the morning.

A typical food court might include a bakery, a butcher, cafes ad bars, a delicatessen snack bar, an ice cream parlour plus shops and counters selling sea food, fruit, vegetables, flowers, beers and wines, pizza, wholefood, local specialities etc.

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Department Store And Supermarkets Basic dimensional guidelines give the minimum heights of spaces in shops and storage facilities as: up to 400 m2 retail floor space 3.00 m over 400 m2 retail floor space 3.30 m over 1500 m2 retail floor space 3.50 m Ventilation ducts or other structures should not reduce the required clear room heights. If possible rooms up to 25 metres wide should be free of columns. The load-bearing capacity of floors should be designed to take additional loads such as light fittings, suspended ceilings.decoration, ducts, sprinkler systems etc.

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Restaurents

Space Requirements

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Restaurents Kitchens

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Toilet Faclities

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Industrial Building : Sheds

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Harbour/Marinas

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PRECEDENT STUDY

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3XN Unveils Sloping Design for Sydney Fish Market Client: Infrastructure New South Wales Location: Sydney, Australia

Size: 80.000 m2 Collaborators: GXN, BVN, Aspect Studios, WallnerWeiss

The Sydney Fish Market will establish a world-class “foodie” destination. The project seeks to set in place an exemplary example of integrating the public realm and contemporary market space that will become a landmark in Sydney’s unique harbour-based urban landscape. The new market will place people at the centre of the architectural response, with an emphasis on place-making to foster a strong sense of community at Blackwattle Bay.

The brief is to rejuvenate Sydney Fish Market and create a world class food and dining destination on the inner harbour that will be dynamic, sustainable, and sympathetic to the local area.

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3XN's design is a contemporary take on the market archetype; the large, semi-open space is populated by rows of vendor stalls. Maintaining this free and human-scaled atmosphere was a primary focus of the design. The undulating roof form preserves both the essence of this typology and creates a modern icon for the waterfront. While markets are traditionally known as open spaces, fish markets are often closed from the public, due to health risks posed by the machinery and processes.

Rather than following this module, however, 3XN’s design provides a strong visual connection to the interior functions, allowing the public indirect participation in the building’s program.

A large tribune connects the ground level plaza to the public market, allowing visitors to dip into the structure while traversing the new public waterfront route. It also serves as seating and a gathering space and is intended to play host to various public events. Public squares at each end of the market also provide additional space for gathering and recreation and will be planted with wetland flora to filter storm and greywater from the building.

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Adaptability Modules may be programmed individually or grouped in clusters to allow for diversity not just in use but in scale and shape as well. The building can be programmed with various indoor and outdoor functionalities, depending on the social needs of market users. It allows for interior and exterior spaces to flex, grow and shrink as needs require. The building becomes a responsive element that changes to meet the current and future needs of the various user groups and stakeholders.

The design for the market also pushes sustainable strategies to the forefront, combining rainwater harvesting and greywater recycling, biofiltration, and mechanical filtration systems. The waste systems also prioritize best practice recycling strategies to reduce unnecessary waste. “Environmental and social sustainability are essential and inseparable parts of the design," explains Kim Herforth Nielsen, founder of 3XN. "The roof, landscaped forms, open atmosphere, plantings and materials that characterize the experience of the design are examples of this union. Throughout the course of the new Market’s concept and design development; public amenity and environmental sustainability

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Adding New Qualities to Sydney’s Public Waterfront The prominence of the proposed site at the end of Blackwattle Bay seeks a unique response that requires the functional nature of the market to sit within and become integral to the extension of the harbour network and Sydney’s public waterfront domain. While its key operation is industrial by nature, the ambition is to maintain focus on human scale and fine grain urban form within the city fabric.

Operations

Auction

External Dining

Raised Deck

Pontoons

Tiered Seats

Boardwalk

Wharf

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Scale, Experience and Flexibility A modular framework underpins the functional strategies of the facility and enables representation and ownership of stakeholders and user groups. The flexibility of the modular system enables spaces and places to overlap, change shape and form, to create new and diverse zones for different operations under the one roof.

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New Public Route Along the Water’s Edge The amphitheatre staircases that lead from the plazas to the public market are a continuation of the surrounding landscape, establishing a foreshore promenade around Blackwattle Bay and opening a new public route along the water’s edge.

Connectivity The foreshore promenade is integrated and expanded via paths that encompass and circulate the destination, and those that force more intimate interaction through permeability.

Flows from Bridge Road will be separated such that what is different functional uses may continue uninterrupted by each other. Strategies that enable ease of operation and function are separating pedestrian and vehicular flows, through various configurations of the vehicles, securing connection for the markets to the wider community and necessary transport link for distribution of market products off site.

By integrating nature into the building, an active link is created between the peaceful green park and the vibrant, social spaces of the markets, drawing the surroundings and its visitors into and through the market towards the water.

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Muttrah Fish Market Architect: Snøhetta Location: Muscat, Oman West of muscat, on the coast of gulf of oman, a new fish market has taken the stand as a new landmark on the waterfront along the lively corniche in muttrah. the snøhetta-designed muttrah fish market is created to serve as a focal point for the community of muttrah, while simultaneously functioning as a hub for oman’s thriving fishing industry. Merging tradition with innovation, the 4.000 square meter fish market is designed to sympathetically unite the old and the new. the generous space creates a public meeting space where local fishermen and worldly tourist from all over the world meet under the same roof.

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Situated at the heart of muttrah, on oman’s largest harbor, the snøhetta‘s new fish market is a tribute to both the past and the future of oman. the city of muttrah is known for its long history of commercial trade, its characteristic port, and long-standing fishery traditions. located close to the city’s original fish market, built in 1960, the new market marks a continuity of the region’s trade and fishing traditions, while also fulfilling oman’s need to accommodate for the country’s growing tourism industry. the new market marks a continuity of the region’s trade and fishing traditions

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Design Consideration

Generative Design

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Interior Condition Analysis

Context / Exterior Condition Analysis

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Structural Analysis

The architectural concept is inspired by the playful qualities of light and shadow on street level, the new market enhances the public setting by forming a dynamically shaded canopy, organizing the spaces beneath it. the canopy’s form is derived from the sinuous flow of arabic calligraphy. it follows the logic of a playful movement of light and shadow built from aluminum fins which provide shade, natural ventilation, and an ephemeral appearance. the complexity of the canopy roof contrasts the simple solidity of the concrete structure below it.

When entering the fish market, visitors are immerged in a lively marketplace which offers more than 100 fish sellers and cutters, as well as a new market for vegetables and fruit. the new facility also offers refrigeration, packaging, and storage spaces alongside offices, coffee shops, and a rooftop restaurant.

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Fish market in Bergen / Eder Biesel Arkitekter BERGEN, NORWAY Architects: Eder Biesel Arkitekter Area: 4260 m² Year: 2012

The contemporary fish market caters all year round to clients. It therefore needs to provide levels of convenience and hygiene that require a permanent structure. Our proposition for the new fish market intends to address all challenges in this specific place in the center of Bergen.

The building shall meet all conceptional urban requirements while blending into the historical context and creating an image for the market place by means of modern architecture.

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The concept does not aim at creating an interior for the fish market but instead at providing a climatizing protection for the market place that makes limits between market place and market hall disappear. The space is not divided. The floating construction volume is a roof and creates the protected part of the marketplace. The flexible glass façade provides shelter towards wind and weather.

The façade can be opened on warm summer days. Market activities inside connect to those outside in a way that creates one homogenous market place and market: The fish market in Bergen.

As pavement material we chose granite as a reference to the historic material of the market place.

The historic edge of the pier as well as the names of the initial proprietors is visible as wooden lines on the floor.

At the same time the edge of the pier offers an indication for possible locations of market stalls inside and out. Any object on the square is also subjected to this pattern, therefore creating a network of paths. The more important paths being wider.

The fish market in Bergen is an international tourist destination and attraction. It has changed over time and has evolved: First vending fished from the boats, then using fish basins and traditional vending stalls until the current market hall. Backlit large-sized pictures tell the long story of Bergen´s fish market.

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Historic origins are being recomposed and newly interpreted with the material glass. Wooden panels in colors that are typical for Bergen, ocher, dark red and white are changing in rhythm and density.

They render the façade lively. Seen from the front the façade stands for glass and accessibility.

Accessibility and closeness alternating this determines a “modern marketplace” image inside and out. The market activity seems part of a staged scene. By night the building structure presents itself beaming with light. The fish market in Bergen remains market place and centre of city life while it is flexibly usable for activities as an open space as well as with its protected climate.

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Ground Floor Plan

First Floor Plan

Section

Elevation

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CASE STUDY

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The Mandovi Fishermen Jetty

by Tulsi Vadalia Instructors: Uday Andhare, Sankalpa

The Betim Fishermen Jetty and Cooperative can be located beside a dense cluster of busy trawlers on the Mandovi estuary, under the Panjim-Porvorim bridge, Goa. About the port •Maximum size of the vessel is 150m.

•Channel depth is 4.9m whereas the anchorage depth is 15.5m.

•The cargo pier depths are about 4.9m.

•Malim jetty is seen across the river mondavi , located very close to the Panaji ,capital city of Goa. There are around 2200 households at malim. 350 trawlers are operating from the jetty, through many of the trawlers stay away Malim. Total fishing population is around 8000 at Malim,of which active fisherman are 4500.

Challenge - The challenge for the fishermen right now is to survive in this competition with the tourism sector.

Opportunity - The project builds around the idea to restore this dynamic, energetic character and functioning of the Mandovi jetty, by adding a layer of reinforcement, in the form of a series of dining decks run by the local fishermen and their families, as an extension to the same cooperative. This diversion would run parallel to the fishing activity on the jetty, with controlled overlap in the movement patterns of both these diverse functions, complementing the working of both.

Larger Aim - The building aims to set an example for the many marginalized fishing communities in Goa.

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Present Site Condition – What used to be a high functioning fishing jetty with 150 trawlers, a chaotic fish market and a family of supporting economies (net mending sheds and gear shops) scattered in this fishing village, is right now ‘fitting-out’ in its context of luxury resorts and off-shore casinos dotted on and along the Mandovi.

Tourism Factor Effect – This gradual encroachment has led to many fishermen shifting to the tourism sector to make up for the fall in income and inability to survive the competition and has caused many such social and economic issues. Right now the site has lost its rigor in functioning, with the western half of the site bought by Deltin Royale.

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The form of the building condenses linearly along the banks, shaped by the existing working structure of jetty and uses the local laterite stone and concrete, working well with the salt water environment. The design is divided into 3 sections. The lower level allows loading-unloading movement from trucks to trawlers on the landing site, net mending spaces, dry dock and repair yards, hence is a free plan, structurally anchored by closed storage spaces at regular intervals. The upper levels have multiple dining pavilions and cooking spaces, working as pause points along the movement path. The strength of the project lies in the idea of completing the entire fishing cycle on site. The fish would be brought by the trawlers, prepared on-site by the locals and served on the jetty, adding a new dimension to the notion of eating fresh. In this way, the project will establish a harmonious

Facilities on the Port •139 meters fisherman jetties, •Auction sheds (2 No’s), •Workshops (2 No’s), •Office for fisheries society, •Canteen facility, •HSD pump (2 No’s}, •Overhead reservoir for water supply, •Net mending shed , •Parking space for vehicle, •Toilet, •Illuminated facilities, •Ice plant/cold storage.

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Margoa Fish Market Goa, India.

The newly renovated fish market looks to be state-of-the-art. There are stainless steel stands to keep to fish on.These are easier to chean then the stands that were previously used. Thermopolis ice-boxes are out as each vendor now has an insulated fish storage box. The flooring has been done with vitrified tiles and the drainage system in the market has been improved.

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Highlights • Natural light and ventilation • Traditional style fish market • Proper water supply and drainage supply • Insulated fish storage box • Stainless steel stands • Odorless fish market • Washing abd Cutting fish counter is provided exactly opposite fish market • Separate water taps on every counter

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Bhaucha Dhakka Mumbai,India.

LOCATION • Ferry Wharf (also called as Bhaucha Dhakka) is a wharf along the Thane creek,along the coast of Dockyard road on the Eastern seafront of Mumbai, the capital of the Indian state of Maharashtra.

HISTORY • It is first wet dock in1841 for the convenience of the passengers and incoming ships to load,embark ans berth.

• The new ferry wharf was constructed to accommodate the additional trawlers from Gujarat and to provide facilities for fish landings.

• The harbor was commiss ioned in April1980.

The wharf serves as the port for numerous fisherman who bring in their daily catch.

• Ferry service link up JNPT.Uranto the east and jetty of Mumbaito the south.

• It is essential a jetty for ferries going every hour to MORA and REWAS.

ECONOMICS • The market handles more than 400 different types of seafood from surmal,mori,rawas,mandell,prawns, mackerel,Kane, pomfrO""t, crab and of course, thelegendary bombil.

• Overall more than 700.000 metric tons of seafoodis handle every year at the three seafood marketsInMumbai.

• Bhaucha Ohaklca alone handles over 2000 metric tons of seafood per day.

EACH FISHING TRIP • Each boat requires 7 to 8 days for fishing. during which they get around 3 to S tons of fish.

• The total expenditure on each tripis around Rs 70,000 to Rs 80,000."

• The amount a fishermangets after selling the fishis around Rs Ito 1.5 lakh.

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ABOUT THE PORT • The new jetty for fishlandingIs an extension of the old bhaucha Dhakka whichis used as a passenger jetty of Mumbai harbor.

• The jetty is guarded by the port trust officials and comprises a small bus depot and a ,large, tin roofed shed under which a handful totea and refreshment stalls.

• The depth of the portis 11.1meters.

• Adjacent to the wharf Is another jetty wherelocal fisherman has been docking their boatsfor decades.

• A small bridge connects the mainland with the jetty and facilities like diesel pump," auction hall etc. areavailable for the vesls using the harbor.

• fish is often put st ght onto the pier concrete and splashed with harbor water for bener appearance before sale.

• Designated auction area is not always used for the auctioning.

• Fish issold straight from the pier concrete.

• Unrelated traffic in the auctioning area causes Auctioning too k>ng.

• The pier is highly contaminated due to unwanted human activities and is used for auctioning and for packaging fish for transport.

• There is no designated room or area for particular activity.

• Bhaucha Dhakka alone handles over 2000 metric tons of seafood per day.

• Poor facilitiesIn terms of adequate dr nking water, medical facilities, place for auction.

• Unhygienic healthconditions due to delayIn removal of fish waste and garbage.

• It has poor maintenance of fish storage facllltles.

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OPERATION 10 docked boats loaded with fish and many more comes In. • Withinhalf an hour,around SO boats are docked till 2.40am."

• The fisherman starts unloading the fish.

• Around 10 to 12 people works on each boat, which contained about three to five tons of fish,collected over a week."

• AucOon begins at around 5 am .Boat owners hand over theirfish to the auctioneers.

• There a,re around 30 auctioneers."

• The biddersInclude intermediate wholesalers who operate stalls in marketplace, and" other buyers who are agents for restaurants, food processing companies etc."

• The auction usually end around 99.00 am afterward,the purchased fishIs eitherloaded" onto trucks to be shipped to the next destination.

• The market Is so crowded that thereis no place to stand.

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INFERENCE: STRENGTH: • Steady supply of fish for our grow·out (raw materials).

• Hatches own fish,feed and growin unpolluted water of fishing bay.

• Use of cutting-edge feeding and growing technologies.

• Well-programmed production system.

• Preserved quality in the processing system.

WEAKNESSES: • High Price Image • High Quality • Big Sizes • Production Scheduling • New Products • Customization • Volume considerations • Packaging • High Import taxes on Equipment & Packaging Material • lack of supplier • Limited Design • Expensive • Compliance with mandatory labeling

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Market Area

Old port workshop

Tools store

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Auction Hall

Sorting Area

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Net making/Repairing

Ice Plant

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Comparitive Analysis & Inferences

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CURRENT CIRCUIT

1.

2.

Auction

4.

3.

Weighing

5.

Dumping

6.

Sorting

8.

7.

Packing

Transporting

Iceing

9.

Assembling

Loading

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Facilities

Sydney Muttrah The Mando- Margoa Analysed Fish Market Fish Market vi FisherFish Market Area men Jetty

Average Foot- 2500 2,800 fall Site Level Area 8acres 5,769m² 33,241.01sqm

500

500

2000

5,000m²

0.5 acres 2023.43sqm

3.6 acres 14,714 sqm Site connected to water front of 1 acre in area connecting Vizag port water bay and port itself.

3 acres or more, + 2 can be built 2(holding capacity 10)already existing.

A retail market with water front area and fish selling market included in with auction hall.

5 acres

A wholesale market

A small scale harbout jetty where a small fish market is operated near by.

Since it is retail market no sea shore connected, small in scale.

4,000 sq.m

-

0.3 acres

Finger Jetties

2(holding capacity 14)

3(holding capacity 12)

2(holding capacity 20)

x

Access Jetty

Concrete floorboard + steel pile structure: length 14.5 m x width 5m

Concrete floorboard + steel pile structure: length 14.5 m x width 5 m

x

x

Gangway

1.8m Steel: length 18 m x width 5m

x

Ship Repair

x

For linking the x floating jetty and access jetty on the landside 1.8m Steel: length 18 m x width 5 m x Provided x

x

x

Built-Up

Cage ing

Cultur- x

x

Micro-Biological Analyzing Department

x

x

x

x

Hygienic Whole Sale Market

10,892.13 m²

1,906.35 m²

-

1,416.59 m²

Concrete floorboard + steel pile structure: length 14.5 mx width 5m approx.

1.8m Steel: length 18 m x width 5m

Already existing 80sqm of water area.

250sqm – farm area of 100sqm.

1582 sqm, Ideal area

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Facilities

Sydney Muttrah Fish Market Fish Marketa Provided

Provided

The Mando- Margoa Analysed vi FisherFish Market Area men Jetty Provided

Provided

Restaurant

2%

x

x

ETP Effluent treatment plant Ice plant

Provided

Provided

Whole upper level Provided

Provided

Provided

Provided

Provided

Sorting and Loading

Happens Happens near Happens in x From the Bay area the lower level market directly

Auction Hall

Provided

Provided

Provided

Provided

Truck Road width Public Access Roads

10m-one way

18m-two way

Provided

x

Provided

Provided

Provided

Provided

Truck Terminal x Cold Storage Provided

50sqm Provided

x Provided

x x

WashroomsFisherman customers

Provided

1:20 ratio 20 10Male 10 Female 20 10Male 10 Female 300 sqm, ideal area 50 sqm, ideal area Wholesale market need at least 30 boxes capacity I.e. 138sqm area but for other supplies for allied buildings it needs 60 boxes I.e. 200sqm ideal area Should happen on bay area to achieving hygiene.

300 sqm, ideal area 15m

5m to 10m two way vehicular access roads 100sqm Needs to be provided

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Each stall area Garbage depots

Facilities

Analysed Areas

Administration office building

4.5m * 5.4m Floor area 60 sqm (6.0 m x 10.0 m) x 2 sites (outdoors) Dissolved-air flotation system treatment capacity 0.5 m3/day 150 sqm

Septic tank

25 cubic meter volume

Wastewater treatment facilities

Fish stores and ice plants Type Refrigerated,chilled, rooms

Characteristics Storage capacity: Area required:

3–4 m3/ton of iced fish in boxes 2.1 m2/ton of iced fish stored in boxes

Type: Manual operation, held overnight and sold next day Chilled seawater storage facili- Storage capacity: 1.25 to 2 m3/ton of fish ty (fixed) Area required: 1.5 m2/ton of fish Portable container with Chilled Storage capacity: seawater system Area required: Ice plants (ice maker and refrigeration plant only): (a) Block ice Plant capacity: Area required: (b) Flake ice Plant capacity: Area required: (c) Tube ice Plant capacity: Area required: (d) Plate ice Plant capacity: Area required:

1.57 m3/ton of fish 1.5 m2/ton of fish 10 ton/24 hours 100 m2 10 ton/24 hours 20 m2 10 ton/24 hours 30 m2 10 ton/24 hours 9 m2

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Area Programme No.

Blocks

Floor

1 2 3

Administration Truck repair terminal Microbiological department Testing farm Hygienic wholesale fish market Canteen Parking Waste disposal management Water treatment plant ETP plant Sub station Equipment/Machinery storage Auction Hall Wharf Tiered Seating Loading and Unloading Boardwalk

G+1 G+1 G+1

300 450 525

300 450 525

G G+1

300 3200

300 3200

G+1 G G

450 850 500

450 850 500

G+1 G+1 G+1 G+1

40 40 40 225

40 40 40 225

G G

500

500

4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

Ground Cover sqm

Total Builtup sqm

Construction Rcc Rcc and steel

Rcc, Glass, Steel & Wood.

Asphalt

Rcc and stainless steel Piles in Rcc

G

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Updated Area Programme No.

Blocks

Floor

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

Administration Truck repair terminal Medical Room Staff Room Hygienic wholesale fish market Restaurent Parking Waste disposal management Water treatment plant ETP plant Sub station Equipment/Machinery storage Auction Hall Washing/Sorting Weighing Unloading Ice Add/Packing Ice Department Loading

G G G G G G+1 G G G+1 G+1 G+1 G G G G G G G G

Ground Cover sqm

250 260 100 200 1800 3000 1500 500 50 50 50 225 400 250 150 200 250 250 125

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DESIGN GUIDELINES FORMATION SITE LEVEL GUIDELINES –

• According to the type of market going to be designed, should have connectivity with sea shore for easy transportation of catch and loading and unloading of fresh fish.

• The fresh catch which is caught from huge sea should be sorted instantly for it to not to spread its rigorous fowl smell.

• Docks need to be provided stronger enough to hold huge loads and wider enough to give a walkway for a trolley and two way walkway for human circulation with load .

• Truck loading holds a huge need of specific space for segregation and also, according to the site area the space couldn’t be wasted so, the hydraulic truck lifter should be provided to hold constant loading and unloading practices.

• And outdoor live fish selling space for customers and fisherman comfort. Customers can have an experience of watching different fish put for selling and sense the touch in a pure traditional way.

A fish like baby shark, pulasa in Andhra Pradesh and sea bass are few famous and rare fish around India, it'll be a proper spot for the fish lovers to have purchasing experience.

• The art of cage culturing was done in late 1800’s in southeast Asia, then it was spread all over.

• Depth is the main criteria for selecting the reservoir and also the cage site • Should be at least 10m of mean depth.

• 6m of clearance always needed from the cage bottom to the floor of water body.

• Cage size according to norms is (5m*5m*5m) • These cage cultured fish will be transported to live fish selling area for fresh fish selling.

MARKET LEVEL GUIDELINES-

• The design’s main concentration is given to one of the most visited and high footfall structure, hygienic wholesale fish market.

• It should be huge enough to accommodate 200 retail stalls and cold storage with ice plant inside it which holds a auction hall activities.

• A huge ramp should be the whole structure’s circulation access path to make it easy for customers to check in.

• The retail market zone should be in first floor and ground floor with auction hall and ice plant serving both the floors .

• The ground floor auction hall should be easily accessible by the trucks and the trolley’s .

• Since, the market is wholesale it should hold a long term storage and short term storage.

• A processing unit with waste dropped bins can directly sent to microbiological analyzing department for testing and producing manure out of it.

• Cutting and Cleaning areas also need to be connected to microbiological department through goods belt machine for transporting the waste and waste water to effluent treatment plant(ETP) for removal of sludge and infectants.

• Water treatment plant for recycling the waste water from ETP for making it usable for market purposes.

• Other services like ATM, washrooms, outdoor washrooms, parking for trucks, cars, bikes, trolleys parking.

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SITE SELECTION

In evaluation of a site the following factors should be considered1. Supply of raw materials.

2. Supply of labor 3. Supply of services.

4. Disposal of effluents, offal, etc.

5. Proximity to sales area or public.

6. Adverse factors effecting neighbors amenity.

7. Access to good road/ rail head linkage or to vessel docking.

DESIGN CONSIDERATIONS BASIC SHAPE – influenced by :

• The nature of the process, the installed equipment and cost consideration.

• Site restriction or planning regulations.

Wholesale Fish Markets are often long and narrow structures running the length of and a short distance from landing quay enabling the maximum number of vessels to simultaneously unload at the market with minimum handling of fish along the quay for market display.

FLOORS-

• Floors should be hard-wearing, non-porous, washable, well drainable, non slip and resistant to possible attack from brine, weak ammonia, fish oil and offal.

• Areas object to extra traffic may require metal tiles and the exposed edges of loading bays or steps may require some form of metal protection to the edge.

• Fish working floor surfaces should be well drained and not allow the formation of water pools. A slope of 1:10 is usually sufficient for drainage but it should not be greater than 1:40 which can be dangerous.

WALLS, CEIINGS & FITTINGS

The prime requirement of walls, ceilings and fittings in general is that they are easily cleanable. Walls should be smooth and waterproof and ideally surfaced with ceramic tiles to height 1M. Pipe runs and electrical cables should be recessed into the wall or boxed in.

COLUMNS & BEAMS

Columns and beams should be made of reinforced concrete with smooth surface.

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PLANT EQUIPMENT

Again a prime requirement of plant and equipment is that it is readily accessible and should be easy to clean.

Preferably a plant should be raised off the floor on plinths.

Electrical motors and starters should be water proof and good lighting stainless steel or aluminium is preferable.

COLD STORAGE

In the design of a cold store the refrigerator engineer will require to know the total weight of product, the turnover and cost / availability of electricity, water, labor and space.

ROOFING -

Roofing should be with scantling of galvanized steel covered with asbestos sheets and gutters for rainwater.

Ceiling should be corrugated steel insulated against heat, and in noisy rooms covered with sound absorbing material, perforated plates or som thing similar.

FACTORY YARD -

The wholesale fish market should have an even impervious surface and should have a proper drain system.

All offal bins, should preferably be stored in close out buildings, they should not be left in open yard.

DOOR & WINDOWS -

Doors and windows should be made of aluminium or PVC – coated steel frames, single or double glaze depending upon the climate.

LIGHTING -

Good plant lighting will allow workers to do their jobs properly without strain, and expose dirt and other source of combination.

Maximum use should be made of natural day light by providing adequate windows and sky- lights.

Good diffused general lighting to argument or replace daylight best achieved with fluorescent light .

PARKING

The main road in the plant area should have a total width of 5m .

The surfacing should be designed to allow a maximum axle load of 10tons .

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FISH MARKET LAYOUT -

Two basic requirements should be kept in mind while designing a fish market, 1. Hygiene and functionality.

2. Economy.

The layout of fish market should be arranged so as to avoid the possibility of cross contamination, have proper drainage and allow easy access to all equipment for effective cleaning and maintenance; proper space should be provided for the quality inspectors operations and storage of quality control equipment.

DRAINS -

Three types of drains should be provided where ever necessary, 1. Domestic foul sewage 2. Storm water 3. Surface drains The main drainage line should be provided for liquid wastes. It should not be possible for rodents to enter the building via the drainage system.

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Site Selection

84

Site State:

Andhra Pradesh

District:

Visakhapatnam

Location:

Visakhapatnam Port , Port Area.

Co-ordinates: 742655.73 m E, 1957260.27 m N Site Area:

3.8 acres. With water front area excluding .

• India

• Visakhapatnam

• Port Area

• Inner Harbour

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Accessbility: Airport – 16.8km Railhead – 10.9km Seaport – 3.3 km Site Area:

3.4 acres

Soil Type:

Sandy ground zone

Vegetation:

Site consists lot of trees which can or may be used for site landscaping.

Topography: Site is located in sandy ground zone which also holds Visakhapatnam outer harbor on it, suits for a 2 story hygienic wholesale fish market complex.

• Site is located in between inner and outer Visakhapatnam harbors.

• The channel connected to site is called as inner channel, connecting outer and inner harbour.

• Site is surrounded by 3 huge topographic elements, hills.

LandUse Pattern: Industrial land zone

Norms And Regulations For The Selected Site According to Crz norms of 2018 the site can be choose and accomodated with 2 store building without any massive industrial stucture.

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ACCESSIBILITY : RAIL – • The nearest railway station ( Rail Head) is 10.9km away from site.

• The station is named after Visakhapatnam Junction Railway Station.

• There are no metro stations near by.

ROAD – • The closest road that is connected to the site is a Beach Road connecting all the beaches in the east.

• The sea port is 3.3 km from the site by road.

AIRWAYS – • The airport is 16.8 km from the site by road.

• The airport is named after Visakhapatnam Airport EXISTING CONDITION OF THE SITE • The site as demanded exits in between zone of demand & zone of supply i.e. between public zone & retailer zone where fishmonger & fish sellers gather the fish ready to sell.

• The site is connected to a channel which can handle ship sailors to bring in the catch.

• The site surrounded by the mountains gives it a advantage and block the foul smell emitted by the fish market constructed from reaching the city and polluting the air.

• The site is well connected with the suburbs of the town through bus and private transport.

• The total site area is 3.4 acres.

• \The site has two routes of connections, one is the 18ft road that could be a way for trucks to get into the site from the port area & the other is sea side which allows ships from port or the retail fisherman to dock their boats and unload the catch.

• The site’s highest contour is 6m.

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Site Surroundings: Site is situated between inner harbor and outer harbor near Visakhapatnam port where the demands of fish markets like ice plants, cold storages already exits.

According to existing site conditions & fishery society, building a Hygienic Wholesale Fish Market at Vizag port fulfils the need of fish mongers, customers, retail sellers & other fish products based department.

Climate

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Govt. to construct modern fish market at Visakhapatnam Port.

The government has decided to develop a modern marine fish market at Vizag at a cost of Rs.2.75 crore. The market will be constructed at the Fishing Harbour, near to Visakhapatnam Port and will become operational in early 2017.

The Andhra Pradesh government has issued 30 percent of the funds from its special development funds, National Fisheries Development Board (NFDB) has contributed 40 percent and 30 percent funds were contributed by Tata Trust for constructing the fish market.

The Visakhapatnam Fishing Harbour has been handling sea food exports of around 1.15 lakh tonnes.

However, the current fish market, built decades ago, was not properly developed. It is proposed by the government to reconstruct the complete market with modern amenities in an area of 2,200 sq. ft.

The market is expected to sell around six tonnes of fish every day. About 17 varieties of fishes including Tuna will be sold in the market. Currently, there are around 1,800 vendors in the market. It will also be equipped with CCTV cameras to ensure transparency in the transactions. Fish traders from the nearby states, Tamil Nadu and Kerala, will also be permitted at the market. In addition, the market will have a canteen, sprawling parking lot and recreation facilities.

Pravin Kumar, Collector of Visakhapatnam, along with the officials of fisheries and engineering department inspected the site at harbour on Sunday. The Collector enquired about the families of the fishermen and their dependents. He also informed the officials that he would talk to the chairman of Visakhapatnam Port Trust for allotting the land for constructing the modern fish market. He directed the officials to finish the process to invite bids for the market.

SITE JUSTIFICATION Visakhapatnam is the largest city of Andhra Pradesh and also 9th richest city in India with a GDP of $43.5 billion. Fishing industry, road–rail connectivity, many heavy industries like Hindustan Petroleum Corporation Ltd, Visakhapatnam Steel Plant, Hindustan Shipyard Limited, Visakhapatnam Port Trust, Bharat Heavy Electricals Ltd., BARC, Naval Science and Technological Laboratory, Naval Dockyard, Dredging Corporation of India, Strategic Petroleum etc.. Fishing is a major occupation in Visakhapatnam, as many fishermen depend on fishing for their livelihood. The fishing harbour at Visakhapatnam Port Trust is one of the biggest in the coastal corridor of Andhra Pradesh and also exports seafood such as Tuna. Fish preserving by drying, processing and curing activities takes place at the harbour. The dried fish is sent to markets in Tamil Nadu, Karnataka, and Orissa, and also exported to Sri Lanka, Singapore, Burma and others.

Ice factories in and outside the Fishing Harbour Visakhapatnam can produce tonnes of ice, catering to the needs of the fishermen and also provides industrial employment

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SITE CONDITIONS Climate The Climate of this region is governed by its location in the tropics and the monsoons. The climate of the South East coast of Bay of Bengal is characterized by the recurring seasonal monsoons, which divide the year into four seasons as follows: The pre-monsoon period is from March to May, usually the beginning of the hottest period of the year, when the winds shift towards south-westerly direction.

South-west monsoon period is from the middle of May up to the middle of October with predominantly south-Westerly winds, cloudy weather and frequent rains.

The post-monsoon period is from the middle of October to the end of November with variable weather and witnesses cyclones with relatively greater frequency.

The North-east monsoon period is from the end of November to the end of February with predominantly north-easterly winds. Cyclones are frequent during November.

The climatic division is, of course, not absolute and there is some overlap between seasons.

Temperature There is a seasonal variation in temperature. May and June are hotter months whereas December and January are colder months.

The annual mean maximum temperature is 30°C and the annual mean minimum temperature is 24.3°C. The highest temperature so far recorded was 44.4° C in the month of June in 1923 and the lowest temperature was 12.8° C in the month of January in 1958.

Relative Humidity The humidity is comparatively high and fairly uniform throughout the year. The mean daily relative humidity over a year is about 76% at 0800 hrs and 72% at 1700 hrs. The highest recorded value is 81% and lowest recorded value is 64%.

Rainfall The rainy season persists mainly during the south-west monsoon and also during north-east monsoon. September and October are the wettest months of the year with an average rainfall of 167.3 mm and 259.3 mm respectively. The average annual rainfall is about 973.6 mm. Th average number of rainy days per year is 50.

Wind The predominant direction of wind is south-west or north-east depending on the monsoon season.

The south-west monsoon winds are relatively stronger than the north-east winds. The maximum wind speed recorded is 110 KMPH in May 1950 from east-north-east. It is, however, known that wind speed as high as 150 KMPH may be experienced occasionally during cyclones in the Bay of Bengal.

The wind rose indicating the wind climate for the four quarters of the year (viz. January-March; AprilJune; July-September & October-December.) is presented hereunder.

Cyclones Cyclones are common to occur in the Bay of Bengal.

Average number of cyclones occurring at Visakhapatnam is 3 to 4 per year. Cyclonic storms and depressions occur with greatest frequency is August, October and November generally.

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Tidal Data The tides at Visakhapatnam are semidiurnal with tidal levels, relative to the Chart Datum (CD), as follows: Highest high water recorded (Nov. 2007) : +2.38 m Mean high water level spring : +2.06 m Mean high water level neap : +1.50 m Mean sea level : +0.80 m Mean low water level spring : +0.16 m Mean low water level neap : +0.50 m Chart datum (CD) : 0.00 m Lowest low water recorded (March 2007) : (-) 0.39 m During the ‘tsunami’ occurred in December 2004 the max. & min. levels of sea water have varied between a maximum of +3.0 m to a minimum of –1.0 m CD.

3D site model

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