Structure of retail price for semi-smoked sausage and, 2023 edition
The cost of semi-smoked and cooked-smoked sausage can be understood through an analysis of its price structure. The table contains thirty rows, each describing a specific cost element: the cost of main raw materials, materials, and other components. The information is presented in two columns: amount in rubles and share as a percentage of the total product cost. This data shows the contribution of each resource to the final product price
Retail price composition for semi-smoked and cooked-smoked sausage in rubles and percent
See also
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- Egg prices in Russia by year long time series by year
- 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.
“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 69.3, “Returnable waste, by-products and co-products (deducted)” closes it with 0.05. The gap between them is 1,385-fold.
All table numbers are series: 30
How to read this table
The rows in the list are categorized by cost type, including the cost of the main raw material and other materials net of returnable waste. By comparing the figures in rubles and percent, one can determine the portion of the price allocated to raw material procurement versus other production or commercial expenses. This approach provides a clear view of the weight of each expense item within the overall retail price structure
The same indicator in other breakdowns (4)
More in the section Prices, inflation»
Period and application
The indicators are presented as a single snapshot and are not tied to specific years. The data includes absolute values in rubles and relative shares in percent. This information may be useful to food industry specialists, economists, and anyone analyzing the consumer price structure for meat products
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