The line graph illustrates the changes in the prices of 800 grams of four different types of bread (Wholegrain, Brown, White, and Rye) in a European country from 2001 to 2005.
Overall, it is evident that the prices of these types of bread fluctuated over the five-year period, with Wholegrain and Brown bread experiencing the most significant changes, while Rye bread showed the least variation.
In 2001, the price of Wholegrain bread was around 0.8 Euros. This price increased sharply to reach a peak of 1.8 Euros in 2002 before dropping steadily to approximately 0.9 Euros by 2005. Similarly, the price of Brown bread started at 0.6 Euros in 2001 and rose dramatically to 1.5 Euros in 2002. Although there was a slight decrease to about 1.4 Euros in 2003, the price remained relatively stable, ending at around 1.6 Euros in 2005.
The price of White bread showed a gradual increase over the period. Beginning at 0.6 Euros in 2001, the price rose steadily each year, reaching about 1.2 Euros in 2005. In contrast, Rye bread had the most stable price. It began at around 0.6 Euros in 2001, experienced a slight decrease in 2002, and then remained consistent at approximately 0.6 Euros throughout the period, with a slight increase to 0.7 Euros in 2005.
In summary, the prices of Wholegrain and Brown bread showed significant fluctuations, whereas White and Rye bread experienced more stable price changes between 2001 and 2005.