Structure of retail price for boiled sausage, 2021 edition
Breakdown of the final retail price of cooked sausage: includes costs for raw materials, primary materials, and other components. Rows are categorized by specific expense items, showing the share of meat, the cost of auxiliary ingredients, and total material costs net of waste. Data is presented in rubles and as a percentage of the total price, covering twenty-nine different structural elements
Retail price structure for cooked sausage: shares of raw materials, materials, and other costs
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” — 73.9; the smallest is “Expenses for production preparation and development” at 0.03. The gap between them is 2,463-fold.
All table numbers are series: 29
How to read this table
Various cost categories allow for comparison between the cost of primary raw materials and other materials or auxiliary components. These rows enable assessment of the proportion of the retail price attributed to meat and other key ingredients versus associated expenses. Comparing values in rubles and percentages provides a clear view of each item's weight in the final product cost
The same indicator in other breakdowns (5)
More in the section Prices, inflation»
Period and application
The data reflects the current pricing structure for a single period, allowing for a detailed examination of each cost element. The information, provided in rubles and percentages, is intended for economists, retailers, analysts, and food industry specialists for in-depth analysis of production costs, market price dynamics, and the impact of individual factors on the final retail price of goods
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