The line graph illustrates the price changes of 800 grams of four different types of bread (Wholegrain, Brown, White, and Rye) in a European nation between 2001 and 2005.
Overall, it is noticeable that while the prices of Brown and White bread experienced an upward trend, Wholegrain bread saw a significant fluctuation. Additionally, Rye bread consistently remained the least expensive option throughout the entire period.
As for the bread types which experienced a surge at the beginning of the timeframe, Wholegrain and Brown stood at 0.8 and 0.6 Euros in 2001, respectively. After witnessing a sharp jump to roughly 1.8 and 1.5 Euros in the following year, the former plunged to 1 Euro in 2003, while the latter grew further to 1.6 Euros. In 2004, the cost of Wholegrain and Brown bread decreased to 0.7 and 1.4 Euros, respectively. After that, the figure for Wholegrain observed a marginal growth of 0.1 Euro, whereas Brown bread’s prices recovered to its 2003 peak, ending the period as the most expensive type at 1.6 Euros by 2005.
When it comes to the remaining two types of bread, both started at around 0.6 Euros in the first year. However, in 2002, the price of Rye dropped to well under 0.6 Euros (at 0.5 Euros). From that point, White bread followed a continuous rise and ended the period at a costly 1.3 Euros as the second leader. Meanwhile, the cost of Rye bread recovered to its initial level of 0.6 Euros in 2003, before remaining stable for another year and finally finishing the period at approximately 0.7 Euros, making it the bread with the lowest cost.