Structure of retail price for semi-smoked and cooked-smoked sausage, 2021 edition
The cost components of semi-smoked and cooked-smoked sausage can be understood by examining the price structure. The list presents twenty-nine rows describing various expense items, from the cost of raw materials and supplies to other costs. Each item is specified in rubles and as a percentage of the total price, allowing for an assessment of each component's contribution to the final product cost
Retail price structure for semi-smoked and cooked-smoked sausage: cost items in rubles and percent
See also
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Set in numbers
29 series, arranged across 2 breakdowns rather than over time. 58 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” — 72.5; the smallest is “Expenses for production preparation and development” at 0.04. The gap between them is 1,814-fold.
All table numbers are series: 29
How to read this table
The rows in the list are categorized by cost type, distinguishing between main materials, specific raw material costs, and other components. Comparing the ruble values and percentage shares reveals the proportion of the price allocated to raw material procurement versus other expense items. This helps in understanding the price formation logic for this type of meat product
The same indicator in other breakdowns (4)
More in the section Prices, inflation»
Period and application
The indicators are presented as a single snapshot without time-series data. The information is published by Rosstat and contains data on the cost of raw materials and main supplies. This data is useful for meat producers, retailers, and those analyzing food price structures
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