Structure of retail price for sour cream (15–20% fat content), 2013 edition
The composition of the product price can be understood from this breakdown of costs for 15-20 percent fat sour cream. The list includes thirty rows detailing the cost of primary raw materials, other material costs, and other elements. Each indicator is provided in rubles and as a percentage of the total price, allowing for an assessment of the weight of each expense item. The data is presented as a single snapshot without reference to specific years
Retail price structure for 15-20% fat sour cream by cost elements in rubles and percent
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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 82.4, “Returnable waste, by-products and co-products (deducted)” closes it with -17.3. The gap between them is 4.8-fold.
All table numbers are series: 30
How to read this table
The rows are categorized by cost type, including the cost of the primary raw material and expenses for other main materials net of returnable waste. Comparing value and percentage figures shows the portion of the price allocated to production versus other needs. This allows for a comparison of each component's contribution to the final retail price
The same indicator in other breakdowns (17)
More in the section Prices, inflation»
Period and application
Price structure data is relevant for analyzing the production costs of dairy products. Information is presented in rubles and as shares of the total value. Rosstat data is useful for economists, food industry specialists, and those monitoring inflation processes in the food segment
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