Structure of retail price for cooked sausage of 1st and 2nd grades, 2011 edition
The cost components of grade 1 and 2 cooked sausage are presented in this dataset. It includes thirty rows describing various expense items: cost of primary raw materials, other material costs, and other elements. For each item, the amount in rubles and the percentage share of the total price are provided. For example, raw materials and primary materials excluding returnable waste amount to 95.17 rubles or 46.79 percent
Retail price structure for grade 1 and 2 cooked sausage in rubles and percent, 30 rows
See also
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- Egg prices in Russia by year long time series by year
- Gasoline prices in Russia by year long time series by year
- Inflation in Russia by year long time series by year
- Milk prices in Russia by year long time series by year
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- Цены на яйца в 2026 году и по годам: данные Росстата indicator breakdown
- Цены на хлеб по годам и в 2026 году: данные Росстата indicator breakdown
Set in numbers
This is a cross-section: 30 series across 2 breakdowns. 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 80.2, “Returnable waste, by-products and co-products (deducted)” closes it with -0.01. The gap between them is 8,022-fold.
All table numbers are series: 30
How to read this table
Table rows are categorized by cost type, allowing for a comparison of each item's weight in the final price. The cost of primary raw materials can be compared to other material costs, or the total share of the raw material component can be assessed. Columns are organized by monetary value in rubles and as a percentage of the final retail price
The same indicator in other breakdowns (9)
More in the section Prices, inflation»
Period and application
The data is current for the reporting period and presented as a single snapshot without time-series dynamics. This information is useful for economists, food industry specialists, and those analyzing cost structures in meat product manufacturing. Data is updated according to the Rosstat statistical publication schedule
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