Structure of retail price for cooked sausage of 1st and 2nd grades
These indicators show the components of the retail price for grade 1 and 2 cooked sausage. The rows list various cost items: main raw material costs, other materials, and total raw material costs net of waste. The data shows the share of specific production components in the final price. Columns provide values in rubles and their percentage share of the total product cost
Price structure of grade 1 and 2 cooked sausage: raw materials, materials, and markups in rubles and percentages
See also
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- Цены на яйца в 2026 году и по годам: данные Росстата indicator breakdown
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Set in numbers
The table is a snapshot — 30 series shown across 2 breakdowns. 60 values in total.
The largest value belongs to “Selling price including VAT, excise and other taxes, including delivery charges for products (goods) to customers carried out by the processing enterprise” — 80.8; the smallest is “Returnable waste, by-products and co-products (deducted)” at -0.18. The gap between them is 449-fold.
All table numbers are series: 30
How to read this table
The table rows break down costs into components to facilitate comparison of each element's share. One can correlate the cost of the primary raw material with total material costs or see the contribution of other raw materials to the final price. This breakdown shows the structure of markups and production costs in both monetary and percentage terms, highlighting the most significant expenditure items
The same indicator in other breakdowns (9)
More in the section Prices, inflation»
Period and application
Thirty rows detailing material types reveal the price formation mechanism. Rosstat has prepared this cross-section without reference to specific time periods to show the internal cost structure of the product. This information is useful for analyzing pricing in the food industry and understanding how raw material costs and related expenses translate into the final retail price
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