Structure of retail price for cooked sausage of 1st and 2nd grades, 2012 edition
The cost structure of first and second grade boiled sausages is presented in thirty rows, including raw materials, primary materials, and other costs. Columns show amounts in rubles and the percentage share of each item relative to the final price. The rows vary by component composition, allowing for an assessment of the share of the main raw material and other materials in the total price. The data is presented as a single snapshot without reference to specific years or months
Retail price structure for grade 1 and 2 boiled sausages: cost item shares in percent and rubles
See also
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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” — 79.5; the smallest is “Returnable waste, by-products and co-products (deducted)” at -0.02. The gap between them is 3,975-fold.
All table numbers are series: 30
How to read this table
Row variations allow for comparing the cost of primary raw materials against other materials and returnable waste. These indicators show the share of raw components versus other components in the total price. Calculations include both ruble values and percentage shares, facilitating a quick assessment of the cost structure and markup for different product grades
The same indicator in other breakdowns (9)
More in the section Prices, inflation»
Period and application
This information is relevant for pricing analysis in the food industry. Data on the price structure of sausage products may be useful for economists, procurement specialists, and retail chain representatives. The information is compiled by Rosstat and shows the distribution of costs within a single time period
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