Structure of retail price for boiled sausage of the highest grade
The cost structure of highest grade boiled sausage can be determined by examining the distribution of expenses. The thirty rows include various components: the cost of the primary raw material, other materials, and miscellaneous expenses. For each item, values are provided in rubles and their share of the total price in percent. This allows for an assessment of the proportion of product cost attributed to raw materials and primary materials versus other costs
Retail price structure for highest grade boiled sausage in rubles and percent
See also
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Set in numbers
30 series, arranged across 2 breakdowns rather than over time. 60 values in total.
“Selling price including VAT, excise and other taxes, including delivery charges for products (goods) to customers carried out by the processing enterprise” leads the table with 79.8, “Returnable waste, by-products and co-products (deducted)” closes it with -0.07. The gap between them is 1,139-fold.
All table numbers are series: 30
How to read this table
Table rows are categorized by the type of costs that constitute the final product price. Users can compare the cost of the primary raw material against other material costs or determine the percentage share of key components in the total price. Data are presented in two formats: monetary value in rubles and as a percentage, facilitating price structure analysis
The same indicator in other breakdowns (11)
More in the section Prices, inflation»
Period and application
The data is presented as a one-time snapshot rather than a time series. The information is current as of the publication date and covers the main expenditure items in the production of highest grade sausages. This data may be useful to meat producers, retailers, and food market analysts for pricing assessments
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