Structure of retail price for pasta made from high-grade flour, 2010 edition
This data details the cost components of pasta and vermicelli made from premium wheat flour. Table rows are categorized by cost type: main raw materials, other materials, and total raw material expenses. Values are provided in rubles and as a percentage of the total price, allowing for an assessment of each element's weight in the final product cost
Retail price structure for pasta: breakdown of cost elements with amounts in rubles and shares as a percentage
See also
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Set in numbers
30 series, arranged across 2 breakdowns rather than over time. 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” — 50.5; the smallest is “Expenses for production preparation and development” at 0.
All table numbers are series: 30
How to read this table
Comparing rows helps determine the share of raw materials versus other expenses in the pasta price. For instance, the cost of the primary raw material can be compared to other material costs. To analyze the structure, it is important to consider both absolute amounts in rubles and percentage ratios to see the actual contribution of each item to the final product price
The same indicator in other breakdowns (13)
More in the section Prices, inflation»
Period and application
Thirty rows of cost breakdown provide a view of the price structure independent of specific time periods. The information reflects current retail price indicators and is useful for economists or food industry specialists analyzing the components of final prices for popular food products
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