Structure of retail price for butter, 2016 edition
269.58 rubles is the cost of raw materials and main inputs in the retail price of butter, which equals 55.9 percent of the total cost. The data are broken down into thirty rows that detail each cost element, from the main raw material to other materials, excluding returned waste. These figures show how the final price for the buyer is formed, separating the total amount into specific production and trade components in rubles and percent
Structure of retail price of butter: shares of raw material and other costs in rubles and percent
See also
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- Gasoline prices in Russia by year long time series by year
- Inflation in Russia by year long time series by year
- Milk prices in Russia by year long time series by year
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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” — 82; the smallest is “Other types of taxes” at 0.13. The gap between them is 630-fold.
All table numbers are series: 30
How to read this table
The rows differ by the list of costs included in the price structure, with each item shown both in absolute monetary terms and as a percentage. By comparing rows you can see which part of the cost is due to the main raw material and which to additional materials or other expenses, revealing which components most affect the product price and how the financial burden is distributed across production and retail stages
The same indicator in other breakdowns (17)
More in the section Prices, inflation»
Period and application
Price‑structure information is presented in rubles and percent, covering all main elements of cost and mark‑ups. This material is useful for economists, analysts and anyone interested in price formation of food products. Rosstat data are not tied to a specific time period and reflect a current cost snapshot, allowing detailed study of the economic composition of butter without historical price dynamics
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