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Pasta

πŸ“¦
Factbook F-243161
Pasta Tier 4 Processed Food
Production224,800 t p.a.
Exports0 mg
Value per tonne✦1,166
Revenue✦262 m
Value added✦159 m
Surplus✦113 m
  • Per tonne:
  • Labour ✦74.9 (Sf 2.34)
  • Materials ✦441
  • Capital ✦131
  • Energy ✦20
  • Surplus ✦500

Whole chain per tonne: 3.89 labour hours, 670 kWh.

Formula

A.C. = w0LhSf Labour ✦74.9 Shadow wage w0 ✦16 an hour Γ— Lh 2 hours per tonne Γ— skill factor Sf 2.34 Sf for industry: training ✦45,000 against ✦45,000, queue 20 hours against 48 + Ξ£ qiPirΞ»i Materials ✦441 Eggs: 50 kg Γ— $900/t Γ— r 1.5 Γ— border 1.03 Γ— Ξ» 1.00 = ✦69.7 Flour: 1 t Γ— $225/t Γ— r 1.5 Γ— border 1.10 Γ— Ξ» 1.00 = ✦371 + (D + Mo)Ξ±e Capital ✦131 Depreciation and maintenance ✦90 per tonne Γ— financing 1.45 Γ— waste factor Ξ±e 1.00 Financing is interest at 6% on equipment's average value over a 15-year life. Ξ±e is 1.00 when maintenance hours and defects are on target. + Epe Energy ✦20 E 400 kWh per tonne Γ— pe ✦0.05 per kWh = ✦666

A.V. = rP*world Accounted value ✦1,166 per tonne World price $750 per tonne plus freight and insurance 3.67% = P* $778 Γ— r 1.5 crowns per US dollar Import parity: the price at the Commonwealth border for a good it could otherwise import. Observed abroad, not calculated: a wasteful producer raises only its own cost. = ✦1,166

Revenue = A.V. Γ— Q Accounted revenue ✦262 m p.a. Domestic: 224,800 t Γ— ✦1,166 = ✦262 m = ✦262 m

Surplus = (A.V. βˆ’ A.C.) Γ— Q βˆ’ levies Accounted surplus ✦113 m p.a. Revenue ✦262 m βˆ’ cost ✦666 Γ— 224,800 t = ✦112 m Distributed 40% to reinvestment, 20% to the municipal aggregate and 40% swept to the Treasury. = ✦113 m

Made here
Supplies or uses it
Inputs arriving
Output leaving

Made in

Tenerife 33.3% Madiana 33.3% Oslola 33.3%

Inputs

Flour ✦83.4 m Eggs ✦15.7 m

Output

Final domestic use ✦262 m

Made from per tonne

Used in p.a.

  • Final domestic use 224,800 t ✦262 m 100%