Structure of retail price for bread made from rye and rye-wheat flour, 2008 edition
The final cost of rye and rye-wheat flour bread can be analyzed through a breakdown of cost components. Rows specify various expense categories, including the cost of primary raw materials and other materials. Information is presented in rubles and as a percentage of the total price, allowing for an assessment of each component's weight. The data reflect the pricing structure at the time of the survey
Chart of the retail price structure for rye bread by cost item in rubles and percent
See also
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Set in numbers
29 series, arranged across 2 breakdowns rather than over time. 58 values in total.
The largest value belongs to “Отпускная цена с НДС и другими налогами” — 73.6; the smallest is “Scrap, by-products and co-products” at -0.04. The gap between them is 1,841-fold.
All table numbers are series: 29
How to read this table
Table rows categorize total costs: primary raw materials and main materials net of returnable waste, the cost of the main raw material type, and other materials. Comparing these indicators helps to understand the share of the grain component versus auxiliary resources in the price. Percentage values in the columns allow for comparing the scale of each expense item relative to the final retail price
The same indicator in other breakdowns (4)
More in the section Prices, inflation»
Period and application
This data is relevant for analyzing the price structure of bakery products. Information in rubles and percent is useful for economists, food industry professionals, and those monitoring consumer inflation. Data are updated according to the Rosstat publication schedule
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