The chart illustrates price fluctuations of four distinct types of bread in a European nation throughout a 5-year period, from 2001 to 2005. The unit is measured in euros of 800 grams per loaf.
Overall, the price of all kinds of breads witnessed a general upward tendency with the exception of only wholegrain bread, given its threshold at the end of the period. In addition, although wholegrain was the priciest initially, it was soon overtaken by brown from 2003 onwards.
In 2001, compared to other types of bread, the market price of wholegrain commenced at a relatively high figure of 0.8 euros, peaking at 1,8 euros one year later until experiencing a 2-year consecutive plunge of about 1,2 euros in 2004. Surprising, the figure increased moderately to 0.8 euros in 2005, ending the period with its initial threshold. Likewise, the price of brown bread underwent a steep escalation from 0.6 to 1.5 euros in 2002. It fluctuated slightly from 2003 to 2005 before finally settling at 1.6 euros.
Conversely, the revenue of rye per gram decreased from 0.6 euros in 2001 to 0.5 euros in 2002. This figure soon embarked on an upward trajectory, though at a moderate rate, for the rest of the period, before ending at 0.7 euros in 2005. Meanwhile, white bread saw an increase in generated revenue throughout the time span, which spiked at 1,0 euros in 2002. The revenue continued to rise from this year onwards until finalising at 1.3 euros at the end of the period.