Retail price for sour cream (15–20% fat content) by components
The cost composition of 15-20% fat sour cream can be determined by examining the cost distribution. The thirty-row table includes various elements: raw materials and basic materials net of returnable waste, the cost of the primary raw material, and the cost of other raw materials and basic materials. Data are presented in rubles and as a percentage of total cost, showing the share of each component in the final product price
Chart showing the retail price structure of 15-20% fat sour cream in rubles and percentages
See also
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Set in numbers
The table is a snapshot — 30 series shown 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 78.8, “Returnable waste, by-products and co-products (deducted)” closes it with -16.6. The gap between them is 4.8-fold.
All table numbers are series: 30
How to read this table
The rows in this cross-section are categorized by cost type contributing to the final price. Comparison reveals the proportion of the price attributed to primary raw materials versus additional materials and other expenses. The data allow for assessing the weight of each factor in the price structure using both absolute values in rubles and relative percentages
The same indicator in other breakdowns (17)
More in the section Prices, inflation»
Period and application
This data represents a point-in-time snapshot and does not show temporal dynamics. Information on dairy product price structures is useful for producers, retailers, and economists for pricing analysis. Data are updated according to the Rosstat publication schedule
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