Structure of retail price for wheat flour grades 1 and 2, 2015 edition
The price of a pack of 1st or 2nd grade flour is broken down into thirty separate cost items, from grain cost to the final retail markup. The list includes all factors affecting the final consumer price, such as raw materials and supplies net of by-products, where this item alone accounts for 10.2 rubles or 33.66% of the total price. The thirty rows of the document reflect all stages of cost formation, showing the weight of each production and commercial expense in the total amount
Table showing the structure of retail prices for 1st and 2nd grade wheat flour, broken down by cost components 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” — 50.2; the smallest is “Returnable waste, by-products and co-products (deducted)” at -0.83. The gap between them is 60.4-fold.
All table numbers are series: 30
How to read this table
Two types of columns help compare the contribution of each expense item: absolute values in rubles and relative shares in percent. Each row highlights a separate pricing element, such as the cost of the main raw material or other material costs, making the structure clear for analyzing production costs and retail markups. By studying this data, one can understand which components make up the largest part of the retail price of flour and how costs are distributed between the producer, processor, and retailer
The same indicator in other breakdowns (11)
More in the section Prices, inflation»
Period and application
This price snapshot is current for the reporting period and does not contain time series for previous years. The information is useful for economists, food market analysts, and anyone studying the pricing of staple foods. Rosstat updates this information as statistical surveys are conducted, ensuring accurate data on the cost structure of 1st and 2nd grade flour. This serves as reference material for assessing the impact of individual factors on the cost of socially significant goods in retail trade
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