Structure of retail price for boiled sausage of 1-2 grades
The cost of grade 1-2 cooked sausage can be understood through its price structure. The list highlights three key components: the cost of the main raw material, costs of other raw materials and materials, and expenditures on by-products and co-products. For each item, the price is provided in rubles and its share as a percentage of the total cost. The data is presented as a single snapshot, not linked to specific years or months
Retail price structure of grade 1-2 cooked sausage: cost shares in rubles and percent
See also
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Set in numbers
This is a cross-section: 28 series across 2 breakdowns. 56 values in total.
“Отпускная цена с НДС и другими налогами” leads the table with 75, “(deducted)” closes it with -0.1. The gap between them is 750-fold.
All table numbers are series: 28
How to read this table
Table rows are categorized by cost type, allowing for a comparison of each element's contribution to the final product cost. For example, one can see the share of the main raw material versus ancillary materials in the price. The relationship between values in rubles and percentages helps assess the impact of each component on the final retail price
The same indicator in other breakdowns (1)
More in the section Prices, inflation»
Period and application
The presented indicators are used for a detailed analysis of the pricing chain in the meat industry. Information in rubles and as a percentage of total cost helps specialists, economists, and industry analysts assess the cost structure and the share of various resources in the final retail product. The data is regularly updated by Rosstat for market monitoring, making it a useful tool for anyone studying the economic aspects of food production
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