Structure of retail price for cooked sausage of 1st and 2nd grades, 2015 edition
Breakdown of the price structure for Grade 1 and 2 cooked sausage. The table highlights key cost components: raw materials and materials, cost of the main raw material, and other materials. Each item includes values in rubles and their percentage share of the final price. This data shows the proportion of product cost attributed to raw materials versus other expenses
Structure of the retail price for Grade 1 and 2 cooked sausage: cost shares 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.
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” — 73.9; the smallest is “Returnable waste, by-products and co-products (deducted)” at 0.
All table numbers are series: 30
How to read this table
Rows are categorized by cost type, allowing for a comparison of the weight of main raw materials and other materials in the total price. For example, raw materials and main materials, net of by-products, amount to 130.97 rubles or 44.68 percent of the total cost. Comparing these rows helps assess the impact of raw material prices on the final consumer price
The same indicator in other breakdowns (9)
More in the section Prices, inflation»
Period and application
Data is presented as a single snapshot, with columns showing ruble values and the percentage share of each item. This information is relevant for analyzing pricing in the food industry. The data may be useful for meat product manufacturers, retailers, and consumer goods market analysts
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