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首页> 外文期刊>Turkish Journal of Agriculture & Forestry >Cost of Bread Making in Central Samsun and an Economic Analysis of the Factors Affecting Bread Prices
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Cost of Bread Making in Central Samsun and an Economic Analysis of the Factors Affecting Bread Prices

机译：萨姆松中部地区的面包制作成本及影响面包价格的因素的经济学分析

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Most of the bread making units in the central district of the province of Samsun are small-scale and have so-called "black-oven" technology. On average, 500 kg of flour is processed daily in a bakery and in doing so only 37.3 percent of the total daily capacity of the bakery is utilized. Bread sold at kiosks, small grocery stores and in markets makes up 62.5 percent of total bread sales. The rest is sold directly by the production units. The production cost of a 250 gr loaf at bakeries is 12,848 TL and this figure reaches 15,098 TL when the marketing costs are included. The major share of the bread making cost goes on flour (57.5% of the total cost) followed by labor (19.8 %) and heating (9.5 %). In econometric analysis it was found that flour price has the most significant effect on bread prices. CPI and wheat produced in the previous year are the other factors which have considerable effects on the price.
机译：萨姆森省中部地区的大多数面包生产单位都是小型的，并具有所谓的“黑烤箱”技术。平均每天在面包房中加工500公斤面粉，这样做仅占面包房每日总产能的37.3％。在售货亭，小型杂货店和市场上出售的面包占面包销售总量的62.5％。其余的由生产单位直接出售。一家面包店250克面包的生产成本为12,848土耳其里拉，如果计入营销成本，则这一数字将达到15,098 TL。面包制作成本的主要份额是面粉（占总成本的57.5％），其次是人工（19.8％）和取暖（9.5％）。在计量经济学分析中，发现面粉价格对面包价格影响最大。上一年生产的CPI和小麦是影响价格的其他因素。

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