Structure of retail price for sour cream 15–20% fat content: data on components
The cost structure of 15-20% fat sour cream can be understood by examining the distribution of costs across key components. The 29-row list presents various elements, from the cost of primary raw materials to other materials and waste. Data is provided in rubles and as a percentage of the total price, allowing for an assessment of the weight of each expense item in the final product cost
Retail price structure for 15-20% fat sour cream: component shares in rubles and percent
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Set in numbers
29 series, arranged across 2 breakdowns rather than over time. 58 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, “Other types of taxes” closes it with 0.02. The gap between them is 4,099-fold.
All table numbers are series: 29
How to read this table
The list items are categorized by cost type, including the cost of primary raw materials and other materials. By comparing the figures in rubles and percentages, one can identify the most significant price component and the proportion of raw materials within it. The distinction between raw materials and other materials helps clarify the cost structure independently of time periods
The same indicator in other breakdowns (17)
More in the section Prices, inflation»
Period and application
This Rosstat publication provides an analysis of dairy product pricing. It presents the cost structure at a specific point in time, without year-on-year dynamics. Examining these figures will assist food industry specialists, economists, and those interested in food market prices in analyzing each stage of retail price formation
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