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Vinegar

πŸ“¦
Factbook F-243161
Vinegar Tier 1 Processed Food
Production84,300 t p.a.
Exports0 mg
Value per tonne✦636
Revenue✦53.6 m
Value added✦48.6 m
Surplus✦34.8 m
  • Per tonne:
  • Labour ✦93.6 (Sf 2.34)
  • Materials ✦49.9
  • Capital ✦69.6
  • Energy ✦10
  • Surplus ✦413

Whole chain per tonne: 2.58 labour hours, 203 kWh.

Formula

A.C. = w0LhSf Labour ✦93.6 Shadow wage w0 ✦16 an hour Γ— Lh 2.5 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 ✦49.9 Molasses: 300 kg Γ— $90/t Γ— r 1.5 Γ— border 1.23 Γ— Ξ» 1.00 = ✦49.9 + (D + Mo)Ξ±e Capital ✦69.6 Depreciation and maintenance ✦48 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 ✦10 E 200 kWh per tonne Γ— pe ✦0.05 per kWh = ✦223

A.V. = rP*world Accounted value ✦636 per tonne World price $400 per tonne plus freight and insurance 6% = P* $424 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. = ✦636

Revenue = A.V. Γ— Q Accounted revenue ✦53.6 m p.a. Domestic: 84,300 t Γ— ✦636 = ✦53.6 m = ✦53.6 m

Surplus = (A.V. βˆ’ A.C.) Γ— Q βˆ’ levies Accounted surplus ✦34.8 m p.a. Revenue ✦53.6 m βˆ’ cost ✦223 Γ— 84,300 t = ✦34.8 m Distributed 40% to reinvestment, 20% to the municipal aggregate and 40% swept to the Treasury. = ✦34.8 m

Made here
Supplies or uses it
Inputs arriving
Output leaving

Made in

Tenerife 25% Velas 25% Madiana 25% Oslola 25%

Inputs

Molasses ✦4.21 m

Output

Condiments ✦32.2 m Preserved Foods ✦12 m Final domestic use ✦9.44 m

Made from per tonne

  • Vinegar1 t✦636

Used in p.a.

  • Vinegar84,300 t✦53.6 m100%
  • Final domestic use 14,840 t ✦9.44 m 17.6%