Structure of retail price for cooked sausage of 1st and 2nd grades, 2014 edition
The cost of grade 1 and 2 cooked sausages can be understood through an analysis of its structure. The list contains thirty rows, including the cost of raw materials, other materials, and other components. All values are provided in rubles and as a percentage of the total price. The data represents a single snapshot, so there are no annual trends, only the current cost distribution
Retail price structure for grade 1 and 2 cooked sausages in rubles and percent
See also
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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 74.8, “Returnable waste, by-products and co-products (deducted)” closes it with -0.04. The gap between them is 1,870-fold.
All table numbers are series: 30
How to read this table
The table rows categorize total costs into specific groups: raw materials, main materials, and their individual types. By comparing them, one can see the share of the main raw material in rubles and percent relative to all other expenses. For example, raw materials and main materials, excluding waste, account for 122.27 rubles or 45.46 percent of the total price
The same indicator in other breakdowns (9)
More in the section Prices, inflation»
Period and application
These statistics are compiled for pricing analysis in the meat industry. The data in rubles and percent is useful for economists and entrepreneurs to assess production costs. This information is published by Rosstat as part of food price monitoring
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