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RETAIL PRICES OF FOOD1 9 5 9 ^ 6 0

INDEXES AND AVERAGE PRICES

Bulletin No. 1301November 1961

UNITED STATES DEPARTMENT OF LABOR Arthur J. G oldberg, Secretary

BUREAU OF LABOR STATISTICS Ewan Claque, Commissioner

For sa le b y th e S uperin ten dent o f D ocum ents , U .S . G o v e rn m e n t Printing O f f ic e , W a s h in g to n 2 5 , D .C . Price 4 0 cents

Digitized for FRASER http://fraser.stlouisfed.org/ Federal Reserve Bank of St. Louis

PREFACE

This bulletin, Retail Prices of Food 1959-60, contains statistical data on retail food prices and indexes for the period 1959-1960. Included are discussions on the trend of prices of the major food subgroups, a description of the retail food price index and specifications of the items priced.

This bulletin was prepared in the Bureau*s Division of Consumer Prices and Price Indexes by W. H. Zimmerman under the direction of Doris P. Rothwell, Chief, Branch of Consumer Prices. Major contributions were made by Doris K. Stevenson on the analyses of price movements and by Frances H. Briggs on the statistical tables.

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CONTENTSPage

Summary----------------------------------------------------------------------------------- 1Changes in retail food prices by cities------------------------------------------------- 3Trend in prices of major food subgroups------------------------------------------------- 4

Fruits and vegetables---------------------------------------------------------------- 4Meats, poultry, and fish------------------------------------------------------------- 10Dairy products----------------------------------------------------------------------- 12Cereals and bakery products---------------------------------------------------------- 14Other foods at home------------------------------------------------------------------ 15

TABLES1. Percent changes in retail food prices in the United States for selected periods 12. Percent changes in retail food prices in 20 large cities, by city and by subgroup,

December 1958-December 1960----------------------------------------------------- 53. Indexes of retail prices of food in the United States, by commodity group, by

year, 1923-60.................................................................... - 194. Indexes of retail prices of food in the United States, by commodity group, by

month, December 1957-December 1960----------------------------------------------- 205. Indexes of retail prices of food by commodity group, by city for 20 large cities,

by year and month, 1959 and 1960“------------------------------------------------- 216. Indexes of retail prices of principal foods in the United States, by month, 1959

and 1960--------------------------------------------------------------------------- 257. Average retail prices of principal foods in the United States, by month, 1959

and 1960........................................................................... 288. Annual average retail prices of principal foods by city, 1959 and 1960------------ 329. Estimated worktime required to buy certain food items, September 1953 and

September 1960-------------------------------------------------------------------- 36CHARTS

1. Retail prices of foods, United States, 1913-60-------------------------------------- iv2. Retail prices for groups of foods, United States, 1953-60-------------------------- v3. Retail prices for subgroups of meat and poultry, United States, 1947-60------------- vi4. Retail prices for subgroups of fruits and vegetables, United States, 1947-60-------- vii5. Retail all foods price index compared with all commodities, all items less food,

and all services, United States, 1947-60------------------------------------------ viii6. Trend of retail food prices compared with wholesale price indexes for special

commodity groups, United States, 1947-60----------------------------------------- ixAPPENDIX

The retail food price index--- *---------------------------------------- 37A brief description of the retail food price index--------------------------------- 37Index base period-------------------------------------------------------------------- 37Sample of cities--------------------------------------------------------------------- 37Food at home---------------------------------------------------------- 38

Collection of prices-------------------------------------------------------------- 38Processing------------------------------------------------------------------------ 39Sample of stores------------------------------------------------------------------ 40Sample of food items-------------------------------------------------------------- 41

Food away from home------------------------------------------------------------------ 41Correction procedures for published price indexes and prices------------------------- 41

Prices or indexes for individual items------------------------------------------ 41Subgroup, group, or all-items indexes-------------------------------------------- 42

Special studies--U.S. Department of Agriculture------------------------------------- 42BLS publications--------------------------------------------------------------------- 42

APPENDIX TABLEA. List of foods and relative importance of individual foods and groups of foods

included in the retail food price index, December 1950, December 1952,December 1959, and December 1960-------------------------- 43

SPECIFICATIONSSpecifications for food items priced in 46 cities, as of January 1959, with changes

during 1959-60-------------------------------------------------------------------- 44

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Chart 1

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RETAIL PRICES OF FO O D S United States, 1913-60

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2019131915 1920 1925 1930 1935 1940 1945 1950 1955 1960

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http://fraser.stlouisfed.org/ Federal Reserve Bank of St. Louis

Chart 2.

RETAIL PRICES FOR GROUPS OF FOODS United States, 1953-60

1947- 49=100 1

D a iry P ro d u cts

1953 54 55 56 57 58 59 1960

M e a ts , P o u ltry , a n d Fish i n d e x

140

120

100

80

Fruits a n d V e g e ta b le s140

120

100

80

140

120

100

801953 ’54 ’55 ’56 ’57 ’58 ’59 1960

Foods A w a y from H om e

E x c e p t w h e r e o t h e r w i s e s p e c i f i e d .

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Chart 3.

RETAIL PRICES FOR SUBGROUPS OF MEAT AND POULTRYUnited States, 1947-60

I N D E X I N D E X

1 5 0

1 4 0

1 3 0

120

110

100

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601947 1948 1949 1950 1951 1952 1953 1954 1955 1956 1957 1958 1959 1960


Chart 4.

RETAIL PRICES FOR SUBGROUPS OF FRUITS AND VEGETABLESUnited States, 1947-60

1947- 49=100I N D E X I N D E X

1 7 0

1 6 0

1 5 0

1 4 0

1 3 0

120

110

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80


Chart 6.

TREND OF RETAIL FOOD PRICES COMPARED WITH WHOLESALE PRICE INDEXES FOR SPECIAL COMMODITY GROUPS

United States, 1947-60

1947 1948 1949 1950 1951 1952 1953 1954 1955 1956 1957 1958 1959 1960

W h o le s a le fo o d s in c l u d e : p roc e ss e d fo o d s , f re s h a n d d r ie d f r u i t s and v e g e ta b le s , and eggs.


RETAIL PRICES OF FOOD, 1959-60 Summary

The index of retail prices of foods in the U.S. Department of Labor's Consumer Price Index was 2*3 percent higher in December 1960 than in December 1958, less than half the increase of 5.1 percent in the previous 2-year period. If In December 1960, retail food prices were 21.4 percent above the 1947-49 average and 157.7 percent above the 1939 average. The rise in food prices in 1959 and 1960 was substantially less than the increase in prices for other major consumption groups in the Consumer Price Index. During this period, medical care advanced 7.0 percent; transportation, reading and recreation, and personal care, 2 to 5 percent; housing and apparel, 3 percent. 2/ The rise for food was less than half the 5.5 percent increase for services (See chart 5.) Food price changes for selected periods are shown in table 1.Table 1. Percent Changes in Retail Food Prices in the United States for Selected Periods

Group and subgroup1939to1948

1948to1952

1952to1960

December 1958 to

December 1960

Total food--— ----- ---------------— ----- +121.0 +10.1 + 4.5 + 2.3Food away from home------------- --------- <l/> (1/) (1/) + 5.5Total food at home---------------------- - +121.0 +10.1 + 2.0 + 1.6

Cereals and bakery products-------------- + 80.8 +13.0 +17.1 + 3.7Meats, poultry, and fish--------- ------— +155.0 + 9.5 - 5.9 - 2o2

Beef and veal-------------------------- +155.8 +19.1 - 7.3 - 1.5Pork----------------------------------- +150.2 - 4.2 + 1.8 - 3.0Poultry-------------------------------- +116.6 - 5.1 -28.4 0Fish----------------------------------- +210.1 + 9.7 + 4.5 + .6

Dairy products--------------------------- +113.5 + 4.9 + 4.8 + 4.4Fruits and vegetables-------------------- +117.1 +16.6 + 9.5 + 5.2

Frozen----- -------------------------- - <l/> (1/) + 5.8 - 9.2Fresh---------------------------------- +123.3 +22.3 + 8.8 + 9.4Canned----------- -------------------- - + 71.1 + 3.6 + 9.8 0Dried---------------------------------- +164.9 - 2.5 +25.5 + 1.2

Other food at home---------- --- ----- --- +111.8 + 6.6 - 2.3 + .8Beverages-— ---------------------------- +114.5 +69.1 - 4.8 - 5.8Fats and oils---------- ------------- - +122.8 -26.8 - 1.5 - 6.7Sugar and sweets-------- -------------- + 72.9 + 8.1 +13.8 - .5Eggs----------------------------------- +129.3 - 7.5 -13.9 +16.6

1/ Data not available.

1/ Unless otherwise indicated, historical comparisons in this bulletin relate to the period December 1958 to December 1960. The index numbers are used when computing percentage changes.2/ See historical series, Consumer Price Index. U.S.: All Items and Major Groups, 1947

Forward— Series B-l. Mimeographed tabulation available upon request to the Bureau of Labor Statistics.

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Of the two major components of the food index, Food Away from Home (Restaurant Meals) had a far greater rise over the 2-year period than the index for Food at Home. It increased by 5.5 percent, continuing its steady upward trend, compared to a 1.6-percent increase for Food at Home (chart 2.) The principal reason for the difference in price movements is that food costs comprise only a part of the cost of meals served in restaurants. As in most service industries, increased operating costs, aside from food costs, have been the major reason for the constant upward trend in restaurant prices.

Retail grocery prices of food move in response to different factors. Although economic activity and consumer incomes were rising during 1959, retail food prices decreased 1.5 percent. Prices declined from January through May, turned upward in June and July and then moved generally downward during the remainder of the year. The major changes contributing to the 1959 decrease in the overall level of prices of food for home consumption were lower prices for pork, eggs, fats and oils, and coffee, which were partially offset by higher prices for dairy products, fresh fruits and vegetables, and slightly increased prices for beef. The trend reversed itself in 1960. Retail prices for food advanced 3.2 percent from December 1959 to December 1960, reflecting an almost continuous upward trend during the year, despite the economic downturn which took place during the last half of the year. Higher prices for dairy products, cereal and bakery products, and pork contributed most to the overall increase.

Recent fluctuations in general economic activity have not had much impact on retail food prices. This is due in part to marketing costs which have had an increasingly important influence on food prices, and which have climbed steadily over the past decade. These costs, which include wages, containers, materials, fuel, transportation, taxes and many other costs, are spread over the entire modern marketing system 3/ and are generally fixed costs which are fairly insensitive to short-term fluctuations in the economy. In addition, since consumer demand for food items tends to be relatively inelastic, small, or short-term changes in income normally do not affect demand for food as significantly as the demand for other commodities. In contrast, purchases of consumer durable goods are postponable and their prices are, therefore, more sensitive to changes in the economic climate.

Prices for farm products, as well as retail food prices, are more directly affected by a number of complex factors not closely related to the general economy. Total agricultural production during 1959 and 1960 was at record levels, reflecting in part continuing technological improvements which in recent years have greatly increased the capacity of American farms to produce. For example, commercial poultry production has expanded rapidly, as improvements have been made in chicken and turkey breeds and in the technology of raising poultry. As a result, the proportion of poultry to total red meat and poultry production has increased from about one-seventh in 1955 to about one-fifth in 1960, while per capita consumption of poultry increased 31 percent during the same period.

Another influence on prices in the agricultural sector of the economy has been the continuation of programs to support farm prices and farm incomes, with resulting impacts on wholesale and retail food prices. Over-production of certain commodities, as well as unusual weather conditions, also have had an effect on food prices, unrelated to the general business cycle.

Retail food prices have not increased as fast as disposable income. According to the U.S. Department of Commerce, per capita expenditure for food in 1959 and 1960 amounted to 20 percent of disposable income, compared to the 1947-49 average of 25.6 percent. In 1960, compared with 1953 (the first year for which estimated work-time data were compiled by the Bureau of Labor Statistics), it took 31 percent less time for a production worker in manufac turing industries to earn the equivalent of 1 pound of frying chicken, 25 percent less for a pound of white flour, and 25 percent for a quart of milk. (See table 9.)

3/ Food Costs— Retail Prices, Farm Prices, Marketing Spreads. Miscellaneous Publication No. 856, April 1961, (U.S. Department of Agriculture, Agricultural Marketing Service).

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In the long run, fluctuations in economic activity and the degree of economic growth have influenced consumer preferences and the per capita consumption of certain food items*As consumer disposable incomes have increased over the past years, the trend has been toward heavier purchases of meats, fruits and vegetables, partially prepared foods and other higher priced foods, and reduced purchases of cereals, potatoes, and other lower cost foods. These shifts have had an effect on food production and in some cases, on prices for these items* During the 1954-58 period, per capita consumption included 12 percent more dairy products and eggs than in the 1925-29 period, 25 percent more meat, fish and poultry, 50 percent more citrus fruits and tomatoes, and 31 percent more coffee, tea, and cocoa* During the same period, per capita consumption of flour and cereal products decreased 37 percent and potatoes, 33 percent.

Price movements in 1959 and 1960 for the five major components of the food at home group (fruits and vegetables; meats, poultry and fish; dairy products; cereals and bakery products; and other foods at home) are compared with those for total food at home in chart 2* During these 2 years, retail prices of fruits and vegetables moved primarily in response to weather conditions and supply situations which were seasonal* Prices of fresh fruits and vegetables fluctuated sharply, but averaged approximately 9 percent higher over the 2 years, while frozen fruits and vegetables decreased by 9 percent* The only subgroup which declined in price was meats, poultry and fish. Meat prices at the end of the 2-year period were between 2 and 3 percent below the prices of 2 years earlier because of larger supplies, particularly of pork, while poultry prices continued at the low levels made possible by more efficient production. Prices of dairy products continued their upward trend begun in 1956 with the sharpest rise occurring for American cheese* Reflecting higher production costs, prices of cereals and bakery products also rose as bread, the most important item in the group, increased over 6 percent*

An increase in egg prices of approximately 17 percent exerted the major influence in the other food at home subgroup, which also includes fats and oils, sugar and sweets, nonalcoholic beverages, and miscellaneous foods (including partially prepared foods)* Although egg prices increased over the 2-year period, the annual average price in 1959 was the lowest in several years. Prices for fats and oils decreased almost 7 percent, as lard production increased and more abundant supplies of vegetable oils became available* A new high was established in the per capita consumption of margarine, while the per capita consumption of lard reached a new low* The most significant price change within nonalcoholic beverages was reported for coffee, which decreased 12 percent, continuing a decline begun in December 1956* Granulated sugar prices rose substantially during the last half of 1960, reflecting the cutoff of the Cuban sugar quota* On the average, fruits and vegetables advanced 5*2 percent; dairy products, 4*4 percent; cereals and bakery products, 3*7 percent; and other foods at home, 0*8 percent, while prices of meats, poultry, and fish declined 2*2 percent.Changes in Retail Food Prices by Cities

Price changes among the 20 large cities for which data are published separately, ranged from an increase of 3*5 percent to a decrease of 0*4 percent. In 19 of the 20 large cities, the index for total foods, at home and away from home, increased over the 2-year period, December 1958 to December 1960, but in varying amounts depending upon the relative movements of the component groups. In all but two cities— Chicago and Cincinnati— prices of meats, poultry, and fish decreased, while fruits and vegetables increased in all cities, and the other components in most cities.

The greatest increase in total foods (3*5 percent) occurred in Chicago because of greater-than-average advances for dairy products and cereal and bakery products; and a small advance for meats, poultry, and fish, in contrast to the decrease experienced in most cities. The average retail price of round steak in Chicago increased approximately 5 cents per pound from December 1958 to December 1960, 4/ while average prices for the United States decreased

4/ See Retail Food Prices by Cities, monthly BLS release, December 1958 and December 1960.

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fractionally by 0.3 cent per pound. At the beginning of the period, however, Chicago prices for round steak averaged 19.1 cents per pound below the level of United States average prices at that point. Chicago prices for center cut pork chops increased 3.2 cents per pound over the 2-year period, while prices for all 20 cities averaged only slightly higher. In addition, price of milk sold in grocery stores increased 2.5 cents per quart in Chicago, compared with the United States average increase of 0.9 cent per quart, and white bread prices advanced 2.1 cents per loaf, compared with an advance of 1.3 cents in United States average prices for the 2 years.

Houston was the only city in which average food prices (total food) declined, with decreases of 7.5 percent for meats, poultry, and fish, and of 2.4 percent for other foods at home, the largest recorded for these two subgroups in any of the 20 cities. Prices of frying chickens dropped 5.5 cents per pound in Houston from December 1958 to December 1960, compared with a decrease of 1 cent per pound in United States average prices. Hamburger prices also dropped sharply by 10.5 cents per pound, while United States average prices declined 2.8 cents per pound during the same period. Smaller than average increases in cereals and bakery products, some fresh fruits and vegetables and larger than average decreases in meats and poultry and a sizable decrease in coffee prices were the principal reasons for lower food prices in Houston.

Although average food prices in Portland, Oreg., recorded a fractional advance, foods at home averaged 0.5 percent lower during the 2-year period, influenced by a greater-than- average decrease for meats, poultry, and fish and a 2.3 percent decrease for other foods at home. Hamburger prices in Portland, Oreg., declined 9.4 cents per pound, while United States average prices declined 2.8 cents per pound, and prices for bacon declined 8.3 cents per pound, compared with a 3.6 cent per pound decline in United States average prices for the same period. Sharply lower coffee prices contributed to the decrease in the other foods at home subgroup in Portland.

Table 2 shows the percentage changes in total foods and its components for the United States and 20 cities over the 2-year period.

Trends in Prices of Major Food Subgroups

Fruits and Vegetables

Average retail prices of fruits and vegetables increased 5.2 percent between December 1958 and December 1960, (table 1) with the major advance (4.5 percent) occurring in 1959.At the primary market level, prices for fresh and dried fruits and vegetables averaged 8.8 percent higher in December 1959 than in December 1958, but then fluctuated sharply during 1960, ending the year only 0.3 percent above the December 1958 level. 5J Among the subgroups at retail, prices of fresh fruits and vegetables averaged 9.4 percent higher over the 2-year period. Prices of dried fruits and vegetables went up by 1.2 percent, while average prices of the canned items remained unchanged from their December 1958 levels. In contrast, frozen fruits and vegetables decreased by 9.2 percent in price over the same period. Trends in average retail prices for fresh, canned, and frozen fruits and vegetables from 1947 through 1960 are shown in chart 4.

The U.S. Department of Agriculture found that rising marketing costs over the past decade, in addition to fluctuations in the availability of supplies, have had an important effect on the retail prices of fruits and vegetables. From 1950 to 1960, the marketing costs for fruits and vegetables have increased by approximately one-third, contributing substantially to increased retail prices. Transportation costs increased from 1950 to 1958

5J See Wholesale Prices and Price Indexes, 1959 (BLS Bull. 1295) for price data at primary market level, pertaining to 1959 and prior years.

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Table 2. "Percent Changes in Retail Food Prices in 20 Large Cities, by City and by SubgroupDecember 1958-December 1960

Totalfood

Food at home

Cereals and bakery products

Heats, poultry, and fish

Dairyproducts

Fruits and vegetables

Other foods at home

United States----------- + 2.3 + 1.6 + 3.7 - 2.2 + 4.4 + 5.2 + 0.8

Atlanta----------------- + 2.2 + 1.7 + 1.0 . 1.5 + 4.0 + 3.8* + 2.8Baltimore--------------- + 2.0 + 1.1 + 5.2 - 1.2 .4 + 2.5 + 1.8Boston-- ----------— + 1.8 + 1.0 + 1.7 - 2.0 - 1.8 + 7.2 + 2.3Chicago----------------- + 3.5 + 3.7 + 7.2 + .5 + 9.0 + 4.9 + 1.2Cincinnati------------- - + 2.3 + 2.1 + 5.6 + .3 + 2.2 + 6.0 - .7Cleveland-— ---— -— ----- + 1.3 + .9 + 2.7 - 2.3 - .3 + 7.4 + .1Detroit----------------- + 1.4 + 1.0 + 3.5 - 3.7 + 7.0 + 3.1 0Houston---- ------------- - .4 - 1.7 + 1.8 - 7.5 + 2.4 + 2.3 - 2.4Kansas City------------- + 1.4 + .8 + 6.5 - 4.5 + 4.3 + 2.6 + .5Los Angeles------------- + 3.4 + 2.0 + 4.7 - 1.9 + 5.4 + 6.0 - .9Minneapolis-Sto Paul— -- + 1.6 + 1.4 + .1 - 3.2 + 5.6 + 7.7 + .1New York-Northeastern N.J. + 3.1 + 2.0 + 4.4 - 2.3 + 4.2 + 6.3 + 1.0Philadelphia------------ + 1.7 + .8 - .6 - 2.5 + 3.1 + 3.0 + 2.6Pittsburgh-------------- + 2.2 + 1.9 + 4o5 - 2.6 + 3.5 + 5.2 3.0Portland, Oreg.--------- + .6 - .5 + .8 - 6.1 + 6.0 + 3.3 - 2.3St. Louis--------------- + 1.6 + 1.6 + lo0 - 2.9 + 5.1 + 8.0 + .9San Francisco----------- + 2.8 + 1.8 + 3.7 - 1.3 + 5.6 + 6.3 - 1.8Scranton— ---------- ---- + 1.1 + .3 - .1 - 3.4 + .3 + 4.4 + 2.6Seattle— --------------- + 2.8 + 1.5 + 2.5 - 1.0 + 7.6 + 3.9 - 2.0Washington, D.C.------- - + 2.0 + 1.8 + 5.1 2.7 + 3.9 + 2.8 + 3.3

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because of rate increases and increasing proportion of fresh vegetables produced in areas far from consuming markets. Labor costs, a major component in marketing charges, have increased , but improvements in productivity have kept total labor costs from rising as much as hourly earnings of workers. Costs of most goods and services purchased by marketing firms also have risen during the decade. On the other hand, progressive efficiency in wholesale and retail marketing practices and changes in channels of distribution have held down some of these costs, 6/

Increased prices during 1959 for fresh apples, potatoes, and tomatoes (table 7), reflecting higher primary market prices, were the major factors contributing to the upward trend of the retail fruits and vegetables index for that year. Although marketing costs dropped slightly in 1959 from the peak levels reached in 1958, the effect on retail prices in 1959 was more than offset by the higher prices received by growers. These higher prices resulted from smaller supplies which were due to reduced production and adverse growing conditions. On the other hand, overall lower prices to producers in 1960, combined with a 2-percent rise in the marketing bill, caused a small net increase in average retail prices for the fruits and vegetables group (table 3), TJ

In the fresh fruits and vegetables subgroup, higher prices for apples, citrus fruit, potatoes, and tomatoes were almost offset by lower prices for lettuce, celery, green beans, carrots and cabbage. Average prices for processed items, both frozen and canned, decreased during I960,

Fresh Vegetables. Supplies of most vegetables for fresh market sale in 1959 were substantially less than a year earlier, while supplies of the processed vegetables, both canned and frozen, were comparatively abundant. In contrast, most fresh vegetables, with the exception of potatoes and tomatoes, were in abundant supply during 1960, while remaining supplies of canned and frozen items were somewhat reduced from the previous year. The changes in the supply situation for fresh vegetables during the 2 years resulted in a retail price increase for all fresh vegetables combined, which was somewhat larger than the price increase for fresh fruits over the same period.

Potato prices rose sharply during the first half of 1959 to a high point in June, 73 percent above the December 1958 level, because of reduced winter and early spring production. With early and late summer crops almost equal to the corresponding period in 1958, potato prices then declined seasonally through October 1959, A reduction in the late fall crop of 10 percent from 1958, caused potato prices to rise again by December 1959 to a level 20,4 percent above the previous year end prices. Further, the production of potatoes for harvest during the winter months was much smaller in 1960 than in 1959, because of reduced acreage and severe damage by cold weather in Florida, Prices during the early part of 1960 advanced seasonally to a high point in May, which was more than a third above the December 1959 level and more than 60 percent above December 1958. Thereafter, as the supply situation eased with more abundant spring and early summer crops coming to market, potato prices declined gradually to a low point for 1960 in October, still 10,5 percent above October 1959 levels, and ended the year 9,1 percent higher than in December 1959,

Prices for tomatoes, one of the most important fresh vegetables in the index, fluctuate sharply with availability of winter and early spring supplies in northern markets.Severe setbacks to the tomato crop in Florida, owing to inclement weather in December 1958, caused a sharp price increase in January 1959. Further substantial advances were recorded in April and May 1959 when unfavorable weather conditions in Florida and Texas curtailed6/ The Marketing and Transportation Situation, January 1960, p. 38. (U.S, Department of

Agriculture)•TJ The Marketing and Transportation Situation, January 1961, p. 8. (U.S,Department of

Agriculture).

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supplies of early spring tomatoes. Seasonal trends in prices prevailed until December 1959, when adverse weather in Florida again caused higher prices, which averaged 12.1 percent above those of December 1958. Although freezing weather in January 1960 sharply reduced the Florida winter production of tomatoes to less than half that of 1959, prices dropped moderately in February and March, with supplies supplemented by heavy imports from Mexico and Cuba. Beginning in May 1960, with the influx of abundant late spring and summer crops, tomato prices followed normal downward trends through September to a point 9 percent below September 1959 prices. Subsequent to the loss of more than a third of Florida acreage during hurricane Donna early in September, tomato prices rose seasonally during October and Noven&er I960. Severe freezing weather in Florida during December, for the third year in succession, caused prices to rise 57.2 percent higher than a month earlier, and 12.4 percent above the level of December 1959 (table 6). Steady growth in consumer demand for fresh vegetables such as tomatoes, as a result of higher average incomes, and reductions in available seasonal supplies caused by adverse weather, contributed largely to the overall increase of 26.1 percent in tomato prices from December 1958 to December I960.

Prices of green beans, like those for tomatoes and other tender crops, tend to fluctuate widely with the availability of supplies from principal winter-and early spring-producing areas. During the first 2 months of 1959, green bean prices jumped nearly 40 percent as a result of freezing weather followed by excessive rains in Florida, one of the principal sources of winter vegetables. Subsequently, prices followed seasonal trends until November 1959, when significantly lighter fall production caused a sharp advance above October prices. In December 1959, prices for green beans were 42.1 percent higher than the level of December 1958, again influenced by bad weather in Florida. During February and March 1960, green bean prices rose to the highest point of the 2-year period, as supplies were sharply curtailed by late January freezes in Florida. As shipments of early spring crops picked up in April and May, prices decreased to a seasonal low point in August, slightly above August 1959 levels. During the remainder of the 1960 season, supplies of green beans were approximately the same as a year earlier, despite some losses suffered in Florida during hurricane Donna in early September. Prices moved seasonally upward to a level in December 1960 which was 25.4 percent lower than the abnormally high prices of December 1959, and only 6 percent above December 1958 prices.

Cabbage prices followed much the same pattern as green bean prices over the 2-year period, although price fluctuations were larger than those for green beans. With supplies of spring cabbage slightly larger than the previous year's crops, cabbage prices declined seasonally during the first half of 1959. Production of summer and fall cabbage fell sub* stantially below the 1958 level, as well as the 1949-57 average, contributing to the steady increase in prices during the latter part of 1959. In December 1959, prices were 57.2 percent above December 1958 levels, reflecting very limited storage stocks and a 15-percent reduction in new cabbage production. During the early part of 1960, normal seasonal price decreases were retarded by supplies which were comparatively smaller than during the same period in 1959. After the year's low point was reached in October 1960, cabbage prices rose to a December level, still 30 percent lower than the abnormally high prices in December 1959. This trend was the result of plentiful supplies from fall cabbage crops which were substantially larger than the 1959 short crops. Despite wide fluctuations, cabbage prices increased only one-tenth over the 2-year period.

Lettuce prices followed a similar price pattern during 1959 and 1960, although the changes were not as exaggerated as those for green beans and cabbage. Prices in 1959 declined after February to a seasonal low point in May, then rose to the year's high in October, and closed the year 6.2 percent above December 1958 levels, influenced by lighter production of lettuce in 1959 than the previous year. During early 1960, lettuce prices were generally above the corresponding period in 1959, affected by some production loss in Florida and delayed harvesting in other areas due to cold, wet weather. With the exception of July, when

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available local supplies were limited, prices during the remainder of the year were usually under 1959 levels. As the result of much heavier lettuce production in 1960, prices in December 1960 were 19.6 percent below December 1959, and 14.6 percent below December 1958.

Celery prices followed a pattern similar to lettuce, cabbage, and green beans, but with variations less marked during the 2 years. Slightly smaller supplies in 1959 produced prices in December only 2.9 percent higher than in December 1958. With the important California crop up 3 percent in 1960, and larger supplies, at the end of the year, than in the previous year, celery prices declined 17.2 percent from December 1959 and 14.8 percent on the overall for the 2-year period.

Carrot prices followed trends similar to those for cabbage with a 6.7 percent increase during 1959, and a decrease of 3 percent in 1960, resulting in a net increase of 3.5 percent over the 2-year period. In contrast, prices for sweetpotatoes fell during 1959 because of a heavier production, and increased sharply during 1960 with supplies one-fifth smaller than the year before, reaching a point in December 1960 only 2.7 percent above prices in December 1958. Larger available supplies of dry onions during both years held onion prices 9.4 percent below the levels of December 1958.

Fresh Fruits. The increase in fresh fruit prices, although smaller than for fresh vegetables, contributed in part to the 2-year advance in average prices for the fruit and vegetables group. A relatively small increase in 1959 was followed by a rise of 5.1 percent in 1960, owing to substantially higher prices for apples and citrus fruits during the latter half of the year. These increases were partially offset during 1960 by lower prices for peaches, grapes, and watermelons--all in good supply. Only two of the fresh fruits--bananas and grapes--recorded a decrease in average prices over the 2-year period.

Apple prices increased moderately (from December 1958) during the first half of 1959 to a seasonal high in June 24.1 percent under the previous year's abnormally high midyear prices. A reduction of 9 percent in the 1959 apple crop, with the sharpest drop occurring in the Western States, resulted in smaller year end stocks in 1959 than in 1958, and in a price increase 5.8 percent above December 1958. During early 1960, apple prices fluctuated around 1959 levels, and then, because of smaller cold storage stocks, increased sharply from March to the seasonal high in July, 34 percent above the previous year's highest point.Prices continued above 1959 levels for the last half of the year, with prices in December 1960, 11.4 percent above December 1959. Increased consumer demand for fresh apples, as a substitute for reduced citrus supplies, plus a 13 percent smaller apple crop in 1960, which was due to wet, cold weather, contributed to the unusual price increase from December 1959 to December I960. Although larger commercial plantings have built up production during recent years, increased domestic demand for fresh apples, attributable to higher average income levels and larger export volumes--a result of fewer Import restrictions and continuing European prosperity--have been factors in the upward trend in apple prices in 1959 and 1960.

Orange prices in 1959 followed seasonal trends at levels below the relatively high prices in 1958, when the Florida crop was severely curtailed by freezing temperatures in December 1957 and January 1958. With heavier supplies of Florida oranges during late spring and early summer, and the California Valencia crop 1^ times that of the previous year, prices for oranges recorded a 1959 high in October of 70.5 cents per dozen, 19.5 percent below the record high a year earlier. During early 1960, prices held near 1959 levels, with remaining supplies of Florida and California oranges reduced by strong demand for both fresh market shipment and processing. In April, prices started upward because of a lighter crop of California Valencias in 1960 than in the previous year. With production of Florida oranges somewhat smaller in 1960 than in 1959, and the movement to market delayed by the effects of hurricand Donna, prices for oranges reached a record high of 87.5 cents per dozen in October. By the end of the year, owing to generally smaller market supplies and continuing strong demand, orange prices were 11.4 percent above those in December 1959, and 6.5 percent higher than in December 1958.

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Among other citrus fruit, prices of lemons, during 1959 and the first half of 1960, fluctuated around 1958 levels, with remaining supplies about the same as a year earlier. In September 1960, prices of lemons for fresh use began to climb because of lighter-than-average supplies, a result of smaller crops in both California and Arizona. Lemon prices in December 1960 averaged 15.7 percent higher than in December 1959, for a total increase of more than 20 percent from December 1958. Grapefruit prices increased 5«3 percent over the 2-year period. December 1959 prices for grapefruit were 1.0 percent under the December 1958 level, as new grapefruit crops in Florida and Texas matured a few weeks earlier than in 1958, causing lower average prices. Despite heavy loss of grapefruit from hurricane Donna, the 1960 Florida crop averaged about the same as in 1959, while Texas production was 29 percent larger, and Arizona production down a fifth from the previous year. Delays in the harvest and sale of the fall Florida crop, owing to the hurricane, resulted in extremely high prices for grapefruit in September and October 1960, and December prices 6.4 percent above December 1959 levels.

Important developments in citrus production in the United States since 1950 include (1) a rising trend in total production, (2) increased dominance of Florida in producing oranges and grapefruit, (3) increased emphasis on processing, and (4) shifts in consumption from fresh citrus to processed items, especially frozen orange juice concentrate.

Larger than usual imports of bananas from Ecuador, Panama, and Costa Rica during 1959 contributed to a price decline of 8 percent from December 1958 to December 1959. Prices of bananas during 1960, however, remained near 1959 levels, advancing by December 1960 fractionally above prices a year earlier. Over the 2-year period, banana prices decreased 7.9 percent, recording the only decline among the important fresh fruits. Increased banana supplies have been partially offset by increased per capita consumption over the years. In 1959, per capita consumption reached almost 23 pounds, higher than the consumption level for either fresh oranges or fresh apples.

Seasonal fruits such as strawberries, peaches, and grapes in the first month of the season generally retail at much higher prices than at the close of the previous season.Retail prices for strawberries were higher in both 1959 and 1960, owing to smaller than average crops, and recorded a 2-year increase of approximately 10 percent from June 1958 to June I960. A smaller peach crop in 1959, followed by a heavy crop in 1960, resulted in a 2-year increase (between September of 1958 and 1960) of about 15 percent in retail prices for peaches. Heavier than normal supplies of grapes during both years caused a net decline of about 11 percent in average prices for grapes over the period October 1958 to October I960.

Processed Fruits and Vegetables. In contrast to fresh fruits and vegetables, prices of frozen fruits and vegetables moved downward during 1959 and ended the year 6.8 percent below the December 1958 level. Although prices for frozen peas and green beans declined over the year by 0.9 and 1.7 percent, respectively, the chief factor in the group’s declining price movement was the decrease of 12.4 percent in average prices of frozen orange juice concentrate. Beginning in January 1959, prices of this concentrate decreased sharply as supplies became available from the record 1958-59 Florida pack which was 40 percent above the 1957-58 pack and 11 percent above the previous record in 1956-57. Although the pack of Florida frozen orange juice concentrate in the 1959-60 season was smaller than the record 1958-59 output, substantially larger carryover stocks from the fall of 1959 contributed to moderately declining prices, 7.3 percent lower by December 1960 than a year earlier. Despite increasing consumer demand, average prices of frozen orange juice concentrate declined 18.8 percent over the 2-year period, principally because of increasing production, as more oranges were diverted from fresh to processing use.

The 1960 packs of frozen strawberries, green peas, and green beans were somewhat reduced by poor growing conditions. Abnormally large stocks, however, were carried over from the previous season, and overall supplies in 1960 remained nearly the same as in 1959.The continued high level of demand and higher processing and distribution costs, however, were factors in rising prices for these frozen items during 1960, resulting in 2 years1

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average increases of 1.7 percent for strawberries, 3.7 percent for green peas, and 0.5 percent for green beans. Frozen lemonade concentrate and frozen french fried potatoes were added to the index in April 1960. During the 9 months of 1960 in which these items were priced, frozen lemonade concentrate decreased 3.6 percent, and french fried potatoes increased0.5 percent.

The prices of canned fruits and vegetables fluctuated narrowly over the 2-year period, December 1958 to December 1960, with a fractional increase in 1959 offset by a corresponding decrease in 1960. During 1959, the slightly higher prices for the group were influenced chiefly by the advance in canned orange juice prices. A reduction in the 1958-59 pack of canned orange juice in Florida, down 26 percent from the previous season, combined with lighter than normal carryover stocks, caused prices to increase by 7.7 percent from December 1958 to the end of 1959. For other canned items, larger 1958-59 packs and heavy carryover stocks were the primary factors in the price declines of peaches, fruit cocktail, peas, and tomatoes, but these declines were not sufficient to offset the increased prices during 1959 of canned orange juice, pineapple, and sweet corn.

After reaching a price of 49.7 cents per 46-ounce can in December 1959, canned orange juice fell to 43.4 cents in December 1960, a decrease of 12.6 percent which reflected heavy production and record stocks on hand during the year. Prices of canned peaches also declined slightly in 1960 because of continuing heavy supplies. With the exception of canned orange juice and peaches, all other canned fruits and vegetables recorded higher average prices in December 1960 than a year earlier. Smaller supplies of some items, particularly corn, peas, and tomatoes, increased processing and distribution costs, and a continuing high level of demand, were primary factors in the increases recorded for canned fruits and vegetables during 1960. An increase of 5.2 percent in canned baby food prices, from December 1959 to December 1960, was attributed to higher producing costs. The index for canned fruits and vegetables as a group, unchanged at the end of the 2-year period, reflected decreases of 5.9 percent for canned orange juice, 4.0 percent for peaches, 1.7 percent for fruit cocktail, and 1.0 percent for canned tomatoes which were offset by increases of 7„7 percent for canned pineapple, 8.5 percent for corn, 2.7 percent for green peas, and 5.3 percent for canned baby foods.

Dried fruit and vegetable prices averaged higher in 1960 than in 1959, with an increase of 1.2 percent above December 1958 levels. Relatively short stocks of prunes on hand from the unusually light tonnage dried in 1958, caused growers' prices to increase sharply and retail prices to rise 6.5 percent over the 2-year period. A decline of 4.2 percent in prices of dried pea beans, reflecting heavy supplies in 1959 and 1960, was not sufficient to offset the upward price movement of dried prunes during the same period.Meats, Poultry, and Fish

In contrast to increases for the other four food subgroups, prices of meats, poultry, and fish decreased 2.2 percent on the average during 1959 and 1960. Price movements for items within the subgroup showed diverse trends. (See chart 3.) Poultry prices which continued at low levels in response to large supplies, did not change over the 2-year period despite month-to-month variations. Meat prices fluctuated in response to usual seasonal influences, as well as to cyclical changes in supply, finishing the 2-year period 2.8 percent below prices in December 1958, with decreases much more pronounced for pork than for beef and veal. Movements at retail, although moderate, were a direct reflection of similar movements in prices of meats and livestock in primary markets. Packers' prices of meats decreased 5.5 percent and prices of livestock, 7.1 percent over the 2 years. Prices of both livestock and meats in primary markets reached a low point for the 2 years in December 1959, while retail prices continued to decrease through February 1960.

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Hog numbers and pork production (as well as cattle and beef) run in cycles determined in part by the biological characteristics of production and in part by other circumstances. The hog production cycle in recent years has been characterized by about 2 years of increase followed by 2 years of decrease in the spring pig crops (December to May)• Spring pig crops increased in 1954 and 1955, decreased in 1956 and 1957, increased again in 1958 and 1959, and decreased in I960.

The effects of cyclical changes in hog numbers and pork production were apparent in a 3 percent decrease in pork prices from December 1958 to the end of 1960. The previous downswing of production, which ended in July 1958 with the highest pork prices in several years, was followed by declining prices to the end of 1959 as production increased, except for a small seasonal increase in the late spring and early summer. Beginning in March 1960, however, pork prices increased when the effects of cutbacks in hog production began to appear in reduced hog slaughter. The increase was more rapid than usual up to midyear, and prices failed to show the usual seasonal decline to December.

The general decline in prices of pork chops from December 1958 up to March 1960 was followed by a sharp rise in July 1960. Little or no seasonal decrease occurred thereafter, and prices of chops in December 1960 were fractionally higher than in December 1958. Bacon prices fluctuated more widely, decreasing 20 percent to the end of 1959 and rising thereafter to a point in December 1960 only 4.9 percent lower than in December 1958. Ham prices followed the general pattern of movement of other pork products, finishing the period 6.2 percent lower than in December 1958.

Cattle cycles are much longer than those for hogs. Earlier cycles in cattle numbers through 1928 approximated 17 years in length from low point to low point. Recent cycles have become shorter; from 1938 to 1949, a period of 11 years, and from 1949 to 1958, a period of 9 years. The shortening of the cycles appears to be related in part to improvements in feeding practices and care which result in production of meat animals of desirable quality and weight at younger ages. The years 1959 and 1960 fell in the early expansion period of cattle numbers and beef production. The previous cycle had culminated in peak cattle numbers in 1955 and beef production in 1956. Thereafter, both numbers and production of cattle and of beef fell until 1958, when the turn in the cycle occurred.

Beef and veal prices decreased 1.5 percent over the period, following the sharp increases of 1957 and 1958, reflecting the general increase in supplies, in the face of continued strong demand. Per capita consumption of beef increased from 80.5 pounds in 1958 to 81.4 pounds in 1959 and 85.2 pounds in 1960, only slightly below the 1956 record high. Consumption of beef in 1960 was more than a third higher than in 1950, reflecting consumer preference for beef over other meats and higher income levels.

Prices of round steak, chuck roast, and rib roast in 1960 were running generally below those of 1959. A slight downward tendency of prices for beef items in both years, in contrast to the generally rising tendencies of 1958, resulted in small net changes over the period for round steak (-0.2 percent) and rib roast (+0.5 percent). Chuck roast, however, decreased 3.1 percent. Hamburger prices, also, influenced by some increase in slaughter of cows from the low levels which prevailed through October 1959, decreased substantially in the late months of 1959 and early months of 1960 and continued to decrease more slowly thereafter. By the end of 1960, prices of hamburger averaged 4.9 percent below prices in December 1958.

Veal production was influenced by the withholding of calves to increase cattle herds over the period and, as a result, prices of veal cutlets completed the period 2.9 percent above December 1958 levels.

The contrast between declining prices of beef and increasing prices for dairy products is related to the continuing decreases in numbers of cattle for milk production, which has

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been in progress since 1944. Although output of milk per cow has been increasing, per capita consumption of dairy products has been decreasing.

Increasing slaughter of lambs over the 2 years, particularly at the height of the marketing season in the late fall and winter months, was accompanied by lower prices for leg of lamb in both 1959 and I960.

Prices of frankfurters and luncheon meat responded to increasing supplies of lower grade beef and reduced prices of pork. During the 2 years, prices declined 4.2 and 5.2 percent, respectively.

Prices of frying chickens in December 1958 were the lowest recorded up to that time, and little further decline occurred during 1959 and 1960. Annual average prices of frying chickens were lower than in any preceding year for which data are available; and those for 1960 were 27.5 percent below 1950 prices. 8/ Increasing production in 1959 was reflected in the failure of prices to rise from seasonal lows to levels of the corresponding months of 1958o For example, continued large supplies in both years held down the seasonal increases usually experienced in the postholiday months. Prices returned to nearly the same levels in December 1959 and 1960 as in 1958, perhaps because these prices represented about the minimums at which production could be efficiently maintained.

Development of chickens which attain marketable weight in less time, on less feed of improved formulation and large supplies of feed grains, combined with improvements in production techniques, allowing one man to care for many more chickens than he could a few years ago, have reduced costs of raising frying chickens sufficiently to support the greatly increased output at sharply lower prices.

Per capita consumption of chickens, which was at a record of 28.3 pounds in 1958, remained at high levels in 1959 and 1960, as consumers took advantage of the low prices. The increase in consumption was sharp from 1955 to 1960 (32 percent)— a direct effect of the rapid downturn in prices over that period.

Fish prices increased fractionally over the 2-year period from December 1958 to December 1960 (table 1). Canned salmon rose in price, particularly in 1960, following reduced production. Some increases in canned tuna supplies in 1959 and 1960 were accompanied by prices somewhat lower than in 1958. Fresh fish prices showed little change, on the average.

Dairy ProductsPrices of dairy products increased 4.4 percent between December 1958 and December 1960,

continuing the upward trend begun in 1954. (See chart 2.) A slight decline in total United States milk production from 1958 levels, changing patterns in consumption of certain dairy products, and channeling o f a larger share of milk production to manufactured dairy products were significant developments in the dairy products area over the 2-year period.

Retail prices of fluid milk, bought in stores as well as delivered to homes, averaged about 4 percent higher between December 1958 and December I960. Within each of the 2 years, milk prices fluctuated seasonally, declining during the spring months to a low point around mid-year, and then rising during the remainder of the year. The rise in milk prices over the

For indexes of average annual retail prices of food in 1950, on a 1947-49 base, see Retail Prices of Food, 1955-56 (BLS Bull. 1217), table 6, pp. 18-19. Monthly indexes presented in Retail Prices of Food,1950 (BLS Bull. 1055), table 6, on a 1935-39 base may be converted to a 1947-49 base by means of conversion factors published in Retail Prices of Food, 1953-54 (BLS Bull. 1183), table C, p. 36.

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2-year period was due to several interrelated factors. Production of milk in the United States in 1959 declined approximately 1 percent from the 1958 level, rose slightly during 1960, but still remained just under the 1958 level, according to U.S. Department of Agriculture data. 9/ Although total milk production, compared with most other farm products, varies little from year to year (normally less than 2 percent), short-term fluctuations do occur because of changes in productivity rates, size of herds, and the relationship between milk and beef cattle prices. During the 2-year period, higher beef prices made beef production more attractive than milk production, and as a result milk production declined in 1959. The upturn in milk production in 1960, following a 3-year decline, was associated with somewhat lower prices for beef cattle relative to milk prices, large supplies of low priced feed, and more favorable milk-feed price relationships.

Increased processing, marketing and delivery costs have contributed substantially to the advance of milk prices over the 2-year period. The average hourly wage for dairy production workers increased from an average of $1.95 in 19S8 to $2.16 for 1960, a rise of approximately 11 percent. 10/ In addition, most of the increase in milk production of 1960 was channeled into manufactured dairy products, leaving less for other uses and adding pressure to the upward price movement for fluid milk. The per capita consumption of fluid milk and cream fell from 343 pounds in 1958 to 338 pounds in 1960. Although total disposable consumer income has continued at a high level and the population in the younger, milk-consuming ages has increased considerably, the steady decline in consumption of fluid milk has continued as a result of changes in consumer preferences and purchasing habits. Increasing unemployment during the last half of 1960, according to the U.S. Department of Agriculture, may have influenced the drop in per capita consumption of fluid milk.

The sharpest price change within the dairy products group occurred in prices for American processed cheese which averaged 10d percent higher from December 1958 to December 1960. In contrast to the trends of most dairy products, civilian per capita consumption of American cheese rose over the 2-year period, with the per capita consumption of American cheese rising to 5.4 pounds, approximately 4 percent above the 1947-49 level. 11/ The increased demand for cheese was apparently stimulated by relatively high prices for meats, greater variety in types of cheeses, as well as improvements in marketing methods, the U.S. Department of Agriculture suggested. 12/ As a result of the increase in demand for cheese, prices of milk used in producing it rose, causing higher retail prices. Approximately 6 percent of the 10.1 percent increase for prices of American cheese over the past two years, occurred from September to December 1960.

Higher prices paid to farmers for milk to be used for butter and increased production costs contributed to the 5.6 percent increase in butter prices from December 1958 to December 1959. During this same period, the per capita consumption of butter dropped from 8.4 pounds in 1958 to a new low of 8.0 pounds, compared with the 1947-49 average of 10.6 pounds per person and the 1935-39 average of 17.0 pounds. 13/ Decreased demand for milk fat items such as butter, and increased supplies of competing products at substantially lower prices, have had considerable impact on the declining per capita consumption of butter according to the U.S. Department of Agriculture. On the other hand, the per capita consumption of margarine has increased significantly, from approximately 3 pounds in the period 1935-39

9J The Dairy Situation, February 1961, p. 21. (U.S. Department of Agriculture).10/ 1960 data from Employment and Earnings, February 1961, table C-6; 1958 data from

Employment and Earnings, Annual Supplement, May 1960, table SC-5.11/ The Dairy Situation, February 1961, p. 29, (U.S. Department of Agriculture).12/ National Food Situation, February 1961, p. 9. (U.S. Department of Agriculture).13/ Ibid., p. 4.

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and 6 pounds in 1950 to 9.6 pounds in 1960, influenced by the lessening of Federal and State restrictions on the production and sale of margarine over the past decade. Since 1948, the annual average retail prices for margarine have been less than half the price of butter. In addition to decreased demand, supplies of butter were sufficient in 1960 to cause prices to drop to the support level, and to allow a sale of one-third of a million pounds of butter to the Commodity Credit Corporation in late November 1960.

Ice cream average prices registered a small increase of 0.4 percent by the end of 1959, but declined 1.4 percent below the December 1959 level by the end of 1960. As consumer incomes rose in 1959, per capita consumption of ice cream increased substantially, to about 5 percent over 1958. During 1960, the per capita consumption dropped slightly to 18.4 pounds, 14/ which may have been a reflection of increased unemployment in some localities during the last half of the year.

Evaporated milk prices increased 4.3 percent from December 1958 to December 1960, as production declined approximately 1.3 percent between 1958 and 1959 and 4.2 percent between 1959 and 1960, according to the U.S. Department of Agriculture. As consumers have restricted their intake of milk fat by switching to fluid products with a lower fat content, the use of evaporated milk has declined. The per capita consumption dropped to 11.3 pounds in 1960, compared with 11.9 pounds in 1959 and 18.1 pounds a decade ago. 15/Cereals and Bakery Products

Continuing the constant upward trend of the past decade, shown in chart 2, the prices of cereals and bakery products rose 3.7 percent from December 1958 to December 1960, with the largest portion of the increase occurring in 1960.

With one exception, the prices of all cereal items increased over the 2-year period.The abundance of supplies from the 1959-60 rice crop caused this commodity to decrease approximately 2 percent. Average prices for flour, the most important item in the cereals subgroup, were almost 2 percent higher in December 1960 than in December 1958. Flour prices had their sharpest upward movement during 1960, advancing an average of 2.7 percent over the year, during which time higher production costs and heavy export demand caused increases at the wholesale level. Combined exports of wheat and flour, according to the United States forecast for the 1960-61 crop year, were 15.8 percent above 1959-60 and 7.4 percent above the previous peak in 1956-57. 16/ From July to December 1960, exports of nearly 298 million bushels of wheat and flour represented a two-thirds increase over the previous year, under title I of Public Law 480, 17/ and established a new record for the first half of any marketing year. 18/

Smaller-than-average supplies of rolled oats during 1959 and 1960, in addition to higher processing costs, caused an increase of 9 percent over the 2-year period, the largest increase recorded for any item in the cereals and bakery products group<, As of December 1960, cornmeal had increased 0.8 percent and cornflakes, 1.9 percent over their December 1958 levels.

14/ Ibid., p. 4.15/ The Dairy Situation, April 1961, p. 19. (U.S. Department of Agriculture).T57 The Wheat Situation. February 1961, p. 10, (U.S. Department of Agriculture).17/ Agricultural Trade Development and Assistance Act of 1954 (83d Cong., 2d Sess.), approved July 10. 1954.18/ The Wheat Situation, February 1961, p. 9, (U.S. Department of Agriculture).

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Higher prices for these items were also attributed to increased processing costs.

Average prices for bread, advanced 6.4 percent from December 1958 to December 1960, with the largest portion of this increase occurring within a relatively brief period of time in 1960. The sharpest monthly increase in bread prices, almost 2 percent, was recorded in July 1960, when advances of 3 to 6 percent were reported in eight cities. Additional reports of higher prices in September, October, and December contributed to the 5.3-percent average increase from December 1959 to the end of 1960, the highest for any year since 1951.

The decadelong upward trend in retail bread prices has been attributed to steadily rising production and distribution costs. From 1950 to 1960, the average retail price of a 1-pound loaf of white bread increased over 40 percent, while the difference between the retail price and the farm value of the ingredients used in producing the same loaf of bread (the marketing or farm-retail spread) increased almost 75 percent. 19/ According to a study made by the U.S. Department of Agriculture, the baker-wholesaler *s margin accounted for most of the increase in the farm-retail spread and in retail bread prices. The baker-wholesaler *s share of the retail bread price increased from 48 percent in 1950 to 59 percent in 1960, while the farmer*s share declined by an equivalent amount from 25 to 14 percent.

The U.S. Department of Agriculture*s study indicates that a major factor influencing the increased baker-wholesaler margin has been labor costs, which have increased a little faster than all production costs in the aggregate, and much more rapidly than the price of bread. 20/ Average hourly earnings of production and related workers in the bakery products industry rose from $1.40 in 1951 to $2.16 in 1960, an increase of 54.3 percent, compared with a 31.4-percent increase in retail bread prices during the same period. 21/Other Foods at Home

The other foods at home group, with a relative weight of 18.3 percent in the Consumer Price Index for all foods in December 1960 (Appendix table A), advanced 0.8 percent from December 1958 to December 1960. (See chart 2.) This group includes partially prepared foods, condiments and sauces, nonalcoholic beverages, fats and oils, sugar and sweets, eggs (fresh), and miscellaneous foods.

The largest price change within the group was recorded for eggs (a 16.6-percent increase from December 1958 to December 1960). This increase and a 2.3-percent increase for flavored gelatin more than offset decreases of 5.8-percent for nonalcoholic beverages, 6.7- percent for fats and oils, and 0.5-percent for sugar and sweets.

Pronounced cyclical trends highlighted the movement of egg prices over the 2-year period. Despite the large increase in the retail prices of eggs by December 1960, the 1959 annual average price of 53.0 cents per dozen (table 7) was the lowest yearly average since 1942, three-quarters of the 1947-49 average. Wholesale prices over the 2-year period dropped 12.9 percent. 22/

Heavy production of eggs in the first half of 1959, well above that of a year earlier, depressed retail prices to a low of 44.2 cents per dozen in June (about three-fifths of the 1947-49 average) and the lowest price since June 1942. In July, retail prices began moving

19/ The Marketing and Transportation Situation, January 1961, p. 31, (U.S. Department of Agriculture)•

20/ Ibid., n. 34.21/ Employment and Earnings, Annual Supplement, June 1957, table SC-1, p. 107, (U.S.Bureau

of Labor Statistics)•22/ For December 1960 data, see release in series, Wholesale Prices and Price Indexes,

giving December 1960 final and January 1961 preliminary figures. For source of December 1958 data, see source cited in text footnote 5.

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upward to a peak in September, as production declined seasonally and prolonged hot summer weather lowered production further. In October 1959, egg production recovered from the summer lows and prices again trended downward. Egg prices were relatively steady during the last 3 months of 1959, as the seasonal increase in production was partially countered by cyclical reductions in the size of the United States laying flock. Retail prices in 1959ranged from a low of 44.2 cents per dozen in June to a high of 58.3 cents in September.

Adverse weather conditions during the early part of 1960 disrupted the normal seasonal increase in egg production. This temporary slip in production, combined with reductions in the size of the laying flocks and high seasonal demand during the Easter period, tended to push prices upward in March and April. The effects of these factors became distinctly apparent in April when retail prices averaged 15.1 percent above the April 1959 level (table 7). Some seasonal declines in prices occurred in May and June, as egg production recovered from the late winter weather. Prices reached their peak in October with the average retail price at 69.9 cents per dozen. The annual average price for 1960 was 57.3 cents per dozen, thesame as in 1957, and the second lowest price since 1944.

Several factors accounted for the comparatively lower retail prices for eggs over the 2-year period, December 1958 to December 1960. According to the U.S. Department of Agriculture data, egg production in 1959 reached an alltime high. Although production declined in 1960, that year was the fifth largest production year on record, with higher production reached only in 1956-59. Besides increased supplies, the steady decline in the per capita consumption of eggs has had a depressing effect on prices. During the past decade, egg consumption has dropped about one-sixth, from 389 eggs per capita in 1950 to an 18-year low of 325 in 1960. Rising productivity per layer over the past 20 years has also been an important factor. Although the total size of laying flocks has been decreasing steadily, egg production per layer has risen from 134 in 1940 to 209 in 1960. On the other hand, these conditions have been partially offset by the relatively steady growth of population in the United States. The U.S. Department of Agriculture has also found through surveys that egg consumption has been affected very little by the steady rise of disposable consumer income. Consumer spending for eggs, according to these studies, has not been influenced to any great degree by variations in price or supply. 23/

The most significant price change within the nonalcoholic beverage subgroup was reported for coffee. A further decline of 12 percent over the 2-year period in average coffee prices continued the general downward trend begun in December 1956 and primarily accounted for a decrease of 5.8 percent in the beverages subgroup.

Prices of both canned and bag coffee fell almost steadily during 1959, for a decrease over the year of 11 percent. Continuing crop surpluses in both the Latin American and African producing countries caused wholesale prices of coffee beans to decline, resulting in lower manufacturers' and retailers' prices for roasted coffee. During 1960, however, price trends were reversed by the successful efforts of the Latin American producing areas in achieving nearly stabilized coffee prices by means of mutual agreements on export prices and quota allocations. Only four month-to-month price decreases were reported at retail during 1960, with a small decline of approximately 1 percent for the year, compared with the 11-percent decline in 1959. Coffee in 1-pound cans dropped from an average of 85.3 cents in December 1958 to 74.4 cents in December 1960, a total of 12.8 percent. Coffee in bags declined from 66.3 cents to 59.0 cents per pound on the average, a total of 11 percent over the same period.

Average retail prices for tea rose somewhat from December 1958 to December 1960. According to world tea statistics, demand for tea at the end of 1959 exceeded available supplies, with overall tea consumption some 20 million pounds ahead of production. 24/ The situation was further aggravated during the first 10 months of 1960 when production in the principal tea producing countries fell below that of the corresponding 1959 period.23/ The Demand, Supply, and Price Structure for Eggs, AMS Technical Bulletin No. 1204, Washington, November 1959, p. 10, (U.S. Department of Agriculture).24/ Tea and Coffee Trade Journal, (New York,) February 1961, p. 43.

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Prices for cola drinks averaged 7 percent higher in December 1960 than in December 1958. The sharpest month-to-month advance, from 28.3 to 29.2 cents, occurred in March 1959, while some advances occurred in April, May, and June of 1960. Increases in retail prices of cola drinks were attributed to higher processing and distribution costs over the 2-year period.

Diverse price movements occurred in the sugar and sweets subgroup over the 2-year period. Prices averaged 1 percent higher from December 1958 to December 1959 and 1.5 percent lower from December 1959 to December 1960, a net decrease of 0.5 percent. The principal cause of the decline in prices of sweets during 1960 was a 10 percent decrease in the price of chocolate candy bars. Prices of this item were relatively stable during 1959 and the first 9 months of 1960. Sharply lower prices in October, November, and December 1960 were due to an increase in the size of the chocolate candy bar, from 7/8 ounce to 1 ounce. (Manufacturers increased the size of this item after the prices of cocoa beans, a principal ingredient, had decreased substantially.) Over the 2-year period, chocolate candy bars averaged 10.7 percent lower in price. This price movement was in contrast to the previous 2-year period when a reduction in size of the chocolate candy bar caused a 14.3 percent price increase over the period. 25/

Average prices for granulated sugar, the most important item of the sweets subgroup, increased 4o6 percent over the 2 years. During the first 5 months of 1959, refined sugar prices generally declined at retail, reflecting the lowest raw sugar prices on the New York Exchange since 1955. Beginning in June 1959, prior to the season of peak sugar usage and advancing refinery prices, an upward trend of seven successive month-to-month increases resulted in an overall advance of almost 2 percent for the year. Average sugar prices generally declined during the first half of 1960, because of the availability of supplies from the unusually large inventories of refiners' stocks at the end of 1959.

In July 1960, sugar prices started to rise, reflecting the confusion in the market which followed the cutoff of the Cuban quota in raw sugar during the season of maximum sugar usage* The sharpest rises in refined sugar prices occurred in August 1960, with a 2 percent increase and in September with a 1.1 percent increase, following advances in wholesalers' prices, effective in the latter part of July. The upward trend of prices during the last half of 1960 contributed to an increase of almost 3 percent over the year. Among other items in the sugar and sweets subgroup, corn syrup advanced 1.9 percent and grape jelly, 4 percent during the 2 years.

Fats and oils averaged 6.7 percent lower over the 2-year period from December 1958 to December 1960, as prices for all items within the group declined over the period. Increased production of lard and abundant supplies of vegetable oils were the primary reasons for the 6.8 percent drop in prices of fats and oils during 1959. With the exception of July 1959, prices for fats and oils trended downward throughout 1959 and continued downward well into 1960. As the supply situation changed, prices for fats and oils began to move upward throughout the last half of the year. Heavy exports, combined with a strong domestic demand for vegetable oils used to manufacture vegetable oil products and a decline in lard production well below the previous year's level were factors contributing to the rise in prices which occurred from July to December 1960. The record export movement during 1959-60 was stimulated by the reduction in supplies from other major producing areas and was further accelerated as United States prices became more competitive in the world markets. Foreign demand for United States vegetable oils, as well as for oilseeds in Europe, was particularly strong because of population growth and the relatively low level of stocks of fats and oils in 1959.

25/ For indexes of retail prices in December 1956 and December 1958, see, respectively, Retail Prices of Food, 1955-56, (BLS Bull. 1217), and Retail Prices of Food, 1957-58, (BLS Bull. 1254).

17


Although prices of fats and oils advanced generally in the second half of 1960, the annual average retail prices for shortening, margarine, lard, and salad dressing for 1960 were at the lowest level in several years. Prices for lard declined 10.4 percent between December 1958 and December 1960. The annual average for 1960 was 70.3 percent of the 1947-49 average, the lowest level since 1952. Shortening prices dropped 8.4 percent during the 2-year period, with the 1960 annual average index reaching the lowest level since 1946. Salad dressing declined 5.2 percent, with the 1960 annual average index reaching the lowest level since 1956. The long-term downward trend in margarine prices continued, with the December 1960 prices 6.2 percent below the December 1958 level, the lowest since 1945.

During both 1959 and 1960, new per capita consumption records were established for margarine, with 902 pounds for 1959 and 9.4 pounds for 1960, compared with approximately 4.0 pounds in 1946. A record was likewise established for lard when the per capita consumption in 1960 reached a new low of 7.9 pounds, down from 12.3 pounds in 1950. The decrease in the use of lard can be traced in large part, according to the U.S. Department of Agriculture, to the increased use of shortening as a substitute for lard, changes in consumer tastes and preferences, and the trend toward lighter diets. In addition, the shift in population from agricultural to urban areas has been a major factor in the reduced production and consumption of lard.

18


Table 3. Indexes of Retail Prices of Food in the United States l/, by Commodity Group, by Tear, 1923-60 7 j 2 /

19l*7-i*9«»100 unless otherwise indicate^

TotalFoodsawayfromhoape

Total Cereals Meats, Meats Fruits and vegetables Other :foods at ho msfoods foods

atand

bakerypoultry,

andTear Total BeefPark

leg Chick-Fish

Dairy Total Frozen Fresh Canned Dried Total Bever Fats Sugarhome products fish 5/ 1/ and

vealof

lambens products

6/ 7/ ages andoils

andsweets

Eggs

1923------- - 6l.l* — — ---- 5575 1*3 .6 — — — — — - — — — 67.2 537o — — 8 2 .3 ’“ 7 0 ' 71.3 — — 6h.i* 99.2 6 6 .8192U-------- 6 0 .8 — -- .... 61*.9 hi* .I .... .... ...» — — .... — 61* .1* 78.1 .... 77.1 76.9 61*.9 — 72.3 71*. 3 9 0 .0 6 8 .31925-------- 65*8 — — 70.2 U7.9 .... .... .... .... .... 66.5 90.6 .... 91.7 8 3 .2 6U.7 83.U 82.6 70.5 7U.31926-------- 6 8 .0 — -— - 70.0 50.7 — .— . — - — .... 6 6 .1 103.2 .... 107.3 77.3 6 2 .0 — 83.U 80.3 67.9 6 9 .61927-------- 65.5 — — 68.5 1*9.9 — — — — — — 67.9 90.0 — 9 2 .2 76.0 59.3 — 8 0 .0 73.6 71.9 65 .U1928--------- 6U .8 «... ____ 6 6 .6 53.0 .... .... .... .... .... 6 8 .2 79.0 .... 78.9 75.8 6 2 .6 — — 80.9 71.1 6 9 .6 67. h1929--------- 6 5 .6 — -— - 65.1 5U.7 .... .... .... — .... 6 8 .0 82.8 .... 82.3 7 8 .2 69.5 .... 80.7 70.5 61*.6 70.61930--------- 6 2,u ___ — 63.1 51.3 .... .... .... .... ____ — 6 2 .8 8 6 .9 .... 8 8 .1 71* .6 6i*.5 — 7 0 .2 6 6 .0 60.7 59.61931--------- 5l.U ___ — 55.3 U3.5 .... .... .... .... .... 53.U 6 1 .6 .... 6 1 .0 65.0 1*8.3 — 6 1 .0 53.2 5 6 .1 1*7.01932--------- 1*2 .8 — — 5o.o 3U.1 — — — — — — U*.l 50.7 — 50.2 57.3 37.1 55.1 39.1* 50.7 1*0 .1*

1933-------- Ul .6 _ _ _ _ _ ______ 51.2 29.7 .... .... .... .... ____ .... 1*3.0 55.7 .... 56.1* 55.3 35.9 ___ 5o.i 3 6 .8 53.3 38.3193U-------- U6.1* — — 59.5 3l) .0 -___ . . . . 1*7 .2 58.3 58.0 65.3 Ul.l 52.7 1*2.3 55.14 1*3.51935--------- 1)9.7 — -— 6 1 .6 1)3 .0 1)3.9 1*1.5 1*8.7 39.5 1*9.6 3 2 .8 5o . 6 1*8 .8 — 1*6 .8 6 6 .8 1*1 .0 — 50.9 6 1 .1 57.0 51.21936--------- 5o.i — -— 6 0 .9 1*2 .6 1*3 .0 39.8 1*9.1 1*1 .1* 52.5 32.9 5 2 .8 51.3 — 50.1* 63.5 39.3 — 1*8.7 57.0 56.3 50,71937-------- 52.1 -— — 62.5 U5.5 1*6 .1* 1*1*.8 1*9 .6 1(3.1 51*.5 33.7 51*.7 5 2 .8 — 51.5 61*.9 1*7 .2 — 50.7 5 8 .6 57.2 1*9.71938--------- 1*8 .1* _ _ _ _ _ _ _ _ 6 0.1* 1*2 .6 U2.7 Ui.5 ia*.8 1*0 .1 51*.3 33.8 51.7 1*5 .6 ____ 1*3.7 61.3 37.9 __ _ 1*7.8 51.8 55.1* 1*9.31939--------- 1*7.1 — — -— 57.2 1*1 .6 1*2 .1 1*2.5 1*1 .1* 1*0 .8 1*8.7 33.7 1*9 .8 1*6.3 ___ 1*5.1 58.1 37.9 1*6 .8 1*8 .6 56.9 1*1*.719U0--------- 1*7 .8 — — 58.6 1*1 .2 1*1 .2 1*3.2 3 7 .8 1*0.8 1*9.2 36.9 52.6 1*7.3 ____ 1*6.1 58.1 1*0.9 — 1*5.3 1*5.5 51*.8 1*6.119bl--------- 52.2 — -— - 59.2 1*6.3 1*6.1* 1*6.6 1*6 .6 1*3.7 53.0 1*1.6 58.2 50.5 .... 1*9.1* 6 1 .6 1*3.1* — 1*9.7 52.1 60.2 55.119U2--------- 61.3 — — 6 3 .6 5U.2 53.1* 52.0 56.1 50.8 63.7 5U.U 65.1 61*.1 — 63.0 76.5 55.1* — 59.8 6 6 .3 71.5 6 7 .0

19U3-------- 68.3 __ - ___ 65.1 57.6 5U.2 52.1* 55.8 56.1 75.9 6 9 .0 69.9 82.7 .... 81* .1* 82.1 61*.6 ___ 6 1 .1 69.9 71.9 79.519bU--------- 67.1* — — -— - 65.6 55.9 51.1* 1*9.9 52.2 55.1 78.1* 69.3 69.1* 82.1* __ 81* .0 81.1* 66.9 — 60.9 68.3 73.5 75.619U5-------- 6 8 .9 -— — 65.9 56.5 51.5 1*9.8 52.1* 55.7 8o.2 72.5 69.5 86.7 .— 8 9 .2 81.9 68 .U — 6 1 .1 68.7 71.5 80.719U6-....... 79.0 — — 75.6 69.1* 65.8 63.3 6 9 .0 67.1 90.3 78.9 85.7 89.3 ____ 90.1* 88.6 77.1* .... 68.1* 81*.3 81.1* 82.9151)7-------- 95.9 — -— - 9l*.0 93.5 93.6 89.8 1 0 0 .5 90.2 95.1 90.6 96.7 97.6 — 95.5 10h.5 307.2 100.1 91.5 109.1* 101.8 9 8 .6

19l)8-........ lOlul __ _ ___ 103.1* 1 0 6 .1 1 06.1* 108.7 1 0 3 .6 101.1 105.5 10U.5 106.3 100 „ 5 — — 100.7 99.U 100.1* 102.5 100.1* 108.3 98.1* 102.5191,9-------- 100.0 — - 102.7 1 0 0 .5 100.0 101.5 95.9 103.1 99.1* 10l*o9 96.9 101.9 -— 103.7 9 6 .2 92.5 97.5 108.1 82.2 99.8 98.81950— ...... 101.2 -— - — 10l*.5 10l*.9 1 0 5 .5 111.7 9l*.6 107.3 95.2 103.0 95.9 97.6 ___ 97.7 91.8 92.9 101.2 153.0 79.9 101.8 85.31951-------- 112.6 — — -— im .o 117.2 119.5 130.5 100.1* 120.2 99.7 117.6 107.0 106.7 111.7 105.9 10h.3 101.6 111*.6 168.7 93.5 105.5 103.81952--------- 111*.6 -— — 1 1 6 .8 116.2 ne.U 129.5 99.3 118.1 100.1 111*.6 111.5 117.2 102 08 123.2 103.0 97.9 109.3 1 6 9 .8 79.3 1 06.I* 9l*.81953--------- 112.8 1 0 0 .6 112.5 1 1 9 .1 109.9 1 1 0 .6 102.1 110.5 10U.3 97.6 110.3 109.6 113.5 101.2 1 1 6 .1 105.0 10l*.0 112.2 17l*.5 79.6 107.6 100.1*1951,--------- 112.6 102.3 111.9 121.9 108.0 1 1 0 .0 98.3 113.9 1 0 2 .5 88.1 110.8 1 0 6 .1 111 .9 99.1 113.9 10i*.0 108.3 111*. 8 207.3 83.9 109.8 81* .01955--------- 110.9 1 0 3.1* 109.7 123.9 101.6 1 0 1 .2 97.2 98.1 98.2 91.7 1 0 8 .6 105.9 113.5 99.5 1 1 6 .0 10t*.0 116.3 m . 5 185.6 81.3 112.2 86.81956--------- 111.7 105.1* 110.2 125.6 97.1 97.9 95.7 93.1 99.8 80.1* 108.5 108.7 119.0 103.1 122.8 107.9 111*. 6 112.8 19h .0 83.1 109.6 86.31957-------- 115.1* 109.3 113.8 130.5 105.2 108.7 102.8 107.3 103.5 78.1* 109.9 111.8 118.6 97.8 123.7 106.3 111.5 112.9 192.7 86.8 112.8 82.21958-------- 120.3 112.6 lie. p 133.1 115.1 121.0 119.6 11U.U 112.3 77.5 117.6 113.5 127.1 117.9 132.6 110.8 118.2 112.)j 179.1 85.8 117.9 86.51959--------- 118.3 115.8 115.9 13U.2 110.7 1 1 6 .6 123.2 101.8 109.2 70.6 119.6 111*.3 125.1 115.2 126.1* 116.9 121*.7 1 06 .1 162.7 81.8 120.5 75.7I960-------- 119.7 llfi.8 116.9 136.8 109.3 111*.5 120.0 1 0 1 .1 107.5 71.7 119.7 1 1 6 .8 128.3 1 0 8 .8 13U.1 113.1 122.9 1 0 6 .8 161.6 78.1 121.1 81.6

1/ 51-city average, January 1923-February 1943; 56 cities, March 1943-December 1952j 46 cities, beginning January 1953.2/ Total food indexes, 1913-22: 1913— 39.6; 1914— 40.5; 1915— 40.0; 1916— 45.0; 1917— 57.9; 1918— 66.5; 1919— 74.2; 1920— 83.6; 1921— 63.5; 1922— 59.4.2/ Indexes for the years 1923-52 have been computed by converting indexes from 1935-39 base, previously published, to the 1947-49 base. See Retail Prices of Food

1955-56, BLS Bulletin 1217, (table C, p. 37) for conversion factors.4/ January 1953=100. Restaurant meals included in total foods beginning January 1953.2/ Only total meats, poultry, and fish available through 1934. Other meats included in meats, and in meats, poultry, and fish, beginning January 1953.6/ December 1952=100.2/ Partially prepared foods and other miscellaneous foods included in total foods bought to be prepared at home beginning January 1953.


Table 4. Indexes of Retail Prices of Food in the United States, by Commodity Group, by Month, December 1957-^scombar I960 " ) J

/1947-49=100 unless otherwise indicated/

Yearand

MonthTotalfoods

Foodsawayfromhome2 /

Totalfoods

athome

Cerealsand

bakeryproducts

Meats,poultry,

andfish

MeatsChick

ens FishDairyproducts

Fruits and vegetables Other foods at home

TotalBeefand

vealPork

Legof

lambTotal Frozen

1 /Fresh Canned D ied Total Bever

ages

1 Fats and

o ils

Sugarand

sweetsEggs

1957December---------- 116 1 111.0 114 3 131.8 106.0 110.5 107.7 105.2 105.1 74.2 112.2 114.6 113.9 97.7 116.5 105.3 111.1 114.9 183.8 86.1 113.4 95.5

1958116January— ------ 118 2 111.1 7 132.5 110.2 115.1 112.8 110.1 110.5 77.0 113.3 114.6 121.9 107.6 128.0 106.0 112.0 113.1 184.8 86.3 113.7 87.6

February---------- 118 7 111.3 117 2 132.6 112.0 116.7 114.3 111.3 113.2 79.7 115.4 114.5 124.4 110.3 131.4 106.5 112.3 111.3 184.7 85.3 113.6 31.4March— — — 120 8 111.8 119 6 132.7 114.4 118.8 117.9 112.6 112.4 83.5 117.1 114.1 130.7 112.7 140.9 107.4 113,9 113.8 183.4 36.1 113.9 90.6ADril--------------- 121 6 112.0 120 5 132.7 115.9 121.5 121.5 114.7 113.4 80.1 117.6 112.5 136.6 115.5 149.3 103.6 116.4 112.4 182.5 86.2 117.1 84-5May— ------------- 121 6 112.2 120 5 132.8 116.6 122.0 121.7 115.0 111.8 31.7 117.6 111.8 137.4 116.2 150.0 109.5 117.3 111.5 181.2 86.2 118.4 31.1June------------------ 121 6 112.7 120 4 132.9 118.3 124.2 122.6 113.3 112.6 81.9 117.1 111.7 134.3 119.8 144.0 110.6 118.5 110.9 180.9 85.9 119.2 78.9July----------------- 121 7 112.8 120 5 132.9 119.2 125.4 122.3 120.7 113.1 81.5 117.6 112.4 131.9 121.0 139.5 111.5 119.6 111.8 179.9 35.3 119.6 82.5August-------------- 120 7 113.3 119 2 132.9 117.7 124.3 119.8 120.3 111.6 77.6 117.8 113.0 124.9 121.8 127.7 112.4 120.4 112.8 173.2 35.3 119.8 87.2September-- —— 120 3 113.4 118 7 133.5 115.8 122.5 119.5 116.8 111.9 74.1 118.2 114.1 120.7 122.4 120.5 113.2 121.4 115.2 174.7 35.6 119.9 93.5October------------ 119,.7 113.3 118..0 133.9 114.6 121.4 120.2 113.7 112.4 71.6 119.0 114.5 121.0 122.2 120.5 114.1 121.5 113.2 174.1 85.5 120.0 91.4November---------- 119,.4 113.7 117.,6 134.0 113.5 120.0 120.5 110.2 112.6 71.7 119.6 114.5 121.1 122.6 120.3 114.6 121.9 112.6 173.3 35.4 120.0 89.9December---------- 118,.7 113.6 116..8 134.0 113.0 119.9 121.0 109.4 112.3 69.0 119.9 114.3 120.1 122.4 118.5 115.0 123.2 110.7 171.4 85.4 120.0 84.4

12£2January------------ 119,.0 114.0 117..1 133.9 113.3 120.2 123.0 103.7 109.6 72.1 121.0 114.1 121.7 119.1 121.1 115.6 123.5 109.9 168.9 34.9 120.1 83.3Febru ary---------- 118,.2 114.1 116,.1 133.3 112.6 118.3 124.0 104.4 107.4 73.1 120.9 114.0 121.2 114.6 120.6 116.0 124.0 108.1 165.0 33.7 120.1 80.0Mar c h— ——————— 117,.7 114.3 115..5 134.1 111.3 116.7 123.5 101.4 107.1 73.2 120.5 113.8 120.7 113.6 119.7 116.4 124.7 107.3 165.4 82.8 120.2 77.5April--------------- 117,.6 114.8 115..3 134.1 111.5 117.3 123.6 102.6 109.2 71.7 120.8 112.9 123.6 113.4 124.1 116.9 125.2 104.7 164.4 32.3 120.1 63.9May------------------- 117,.7 115.2 115..2 134.5 111.6 117.7 124.2 103.3 111.0 70.8 119.7 112.6 125.6 112.6 127.2 117.5 125.4 102.8 161.5 31.3 119.9 64.5June----------------- 118,.9 115.6 116,.6 134.2 111.6 118.0 123.9 104.3 112.1 69.6 119.6 112.3 134.5 113.9 141.1 118.0 125.9 102.3 160.6 81.7 120.2 63.3July----------------- 119,.4 116.2 117..1 134.4 112.0 118.1 124.5 104.1 111.7 71.2 119.5 113.3 130.8 115.6 134.6 118.7 126.2 105.7 160.9 81.8 120.6 75.0August-------- ----- 118,.3 116.6 115.,7 134.0 109.9 115.3 122.5 101.0 108.3 69.8 118.9 114.1 125.6 116.3 126.4 118.4 125.8 106.2 160.7 81.5 120.7 77.4September-------- 118..7 116.8 116.,2 134.1 110.4 116.5 122.6 1C2.4 108.7 70.0 118.4 115.5 124.1 116.7 124.3 117.4 125.5 107.6 160.7 31.2 120.8 33.1October------------ 118..4 116.9 115.,3 134.1 10'; • 0 115.1 122.6 99.4 108.6 68.2 118.3 116.1 124.5 116.4 125.4 116.8 124.5 107.0 161.5 30.5 121.0 30.8November---------- 117, 117.2 115..1 134.2 107.9 113.5 122.2 96.6 108.2 68.5 118.8 116.0 123.4 116.4 123.9 116.4 123.1 106.4 161.4 80.2 121.1 7'-'. 9December---------- 117,.3 117.3 115.,0 134.5 106.6 111.7 121.6 93.5 107.4 68.3 119.0 116.7 125.5 114.1 128.1 115.2 122.4 105.4 161.1 7°. 6 121.2 75.3

1960January-------- — 117..6 117.6 114.i7 134.8 106.4 110.8 121.0 92.4 106.6 71.4 119.5 116.5 125.7 110.2 129.9 113.0 122.7 104-5 161.7 73.9 121.3 72.7February---------- 117,.4 117.8 114.,4 135.2 106.2 110.4 120.2 92.5 105.5 72.5 119.3 116.5 125.9 109.2 130.7 112.0 123.3 102.9 160.9 77.5 121.1 63.5Mar c h—— — -— — 117..7 118.0 114.,7 135.5 107.2 111.4 120.5 94.2 107.2 74.2 119.3 116-4 125-0 108.4 129.3 112.1 122.8 103.4 160.8 77.3 121.2 70.4April----------------- 119.,5 118.5 116.,7 135.8 109.3 114.1 122.2 98.2 109.1 73.9 119.3 115.3 129.9 108.0 137.2 112.3 122.9 106.1 161.7 77.6 121.0 79.3May— —— ——— —— 119.,7 118.6 117.,0 135.6 109.7 115.0 121.6 100.5 110.8 72.3 119.6 115.0 132.9 107.2 142.0 112.5 122.7 104.9 162.2 77.2 120.9 75.1June----------------- 120..3 118.8 117.,7 136.1 110.3 115.8 121.0 102.7 112.1 71.7 119.7 115.0 136.1 107.5 147.0 112.7 122.5 104.5 162.6 77.1 120.8 73.2July----------------- 120.,6 118.9 117.( Q 137.5 110.8 116.0 120.1 104.5 109.2 73.7 119.5 115.8 134.4 107.7 144.2 112.9 122.6 104.8 163.3 77.6 121.0 73.6August-------------- 120.,1 119.1 117..4 137.7 111.3 117.0 119.6 106.7 106.9 72.3 119.4 116.6 127.3 107.8 132.7 113.2 122.4 106.5 161.2 73.1 122.0 30.1September---------- 120..2 119.3 117.■ 4 137.8 110.2 115.8 118.6 104.9 106.6 71.1 119.5 117.5 124.6 108.0 128.2 113.3 122.1 109.3 160.7 78.7 122.7 39.8October------------ 120.,9 119.4 118..2 133.5 110.0 116.0 118.2 105.8 106.4 69.0 119.9 118.4 124.8 109.5 128.1 113.8 122.5 112.0 161.5 78.6 121.8 99.6November---------- 121,.1 119.6 113.■ 4 138.6 109.9 115.7 118.0 105.2 106.0 69.6 120.4 118.9 126.2 110.5 129.9 114.4 123.2 111.6 161.7 79.3 120.0 93.7December---------- 121..4 119.9 118..7 139.0 110.5 116.5 119.2 106.1 104.1 69.0 120.6 119.3 126.3 111.2 129.6 115.0 124.7 111.6 161.4 79.7 119.4 93.4

l / Historical monthly indexes since 1947 may be found in Retail Prices of Food Bulls. 1133, 1217, and 1254. 2 / January 1953=100.2 / December 1952=100.


Table 5. Indexes of Retail Prices of Food by Commodity Group, by City for 20 Large Cities, by Year and Month, 1959 and i960

£ 1947-49=100_7

Yearand

Month

UnitedStates

1 /

Atlanta,

Ga.

Baltimore,

Md.Boston,Mass.

Chicago,111.

Cincinnati,Ohio

Cleveland,Ohio

Detro it,Mich.

Houston,Texas

KansasCity,

Mo.

LosAngeles,Calif.

Minneapolis, Minn.2/

New Phila- York, * delphia, N. Y.2/ Pa.

Pittsburgh,

Pa.

Portland,Qreg.

St.Louis,

Mo.

SanFrancisco,Calif.

Scranton,Pa.

Seattle,Wash.

Waslv- ington, D. C.

A11 Foods

1959: Average- 118.3 115.7 118.0 118.7 115.8 118.8 11A.1 117.5 HA. 7 112.2 123.5 4/'118.0 120.3 120.9 119.8 120.7 118.7 122.6 115.A 120.8 119.0January---- 119.0 H6.2 118.8 H8.7 115.7 120.2 115.1 118.6 H6.4 H3.A 12 A. 1 118.3 120.7 121.7 120.6 120.9 120.2 123.0 H6.4 121.1 120.1February— 118.2 115.5 117. A 118.8 115.2 119.1 HA. 3 117.7 H6.0 112.1 123.8 117.7 119.9 120.8 119.8 120.3 119.2 122.7 115.8 119.9 118.3March------- 117.7 11A.9 117.2 118.3 115. A 117.8 11 A. 2 117.0 115.6 111.6 123. A (5/) 119.3 120. A 118.8 H9.A 118.7 122.8 114.8 119.6 118.9April------- 117.6 115.7 H7.3 H7.3 115.2 118.1 11 A. 3 117.2 114.7 111.6 123.1 118.1 119.5 120.2 118.7 119.2 H8.7 122.2 HA. A 120.2 118.5May----------- 117.7 115.6 117.0 117.5 H5.2 117.7 11A.1 116.9 114.6 111.5 ' 122.9 117.5 119.2 119.3 119. A 120.0 118.7 122.3 114.8 120.7 H8.5June--------- 118.9 117.1 118.6 H8.A 116. A 119.3 HA. 6 118.7 HA. A 113.1 123.6 113.8 120.0 121.3 120.8 121.8 119.7 123.0 116.6 121.6 119.5July--------- 119.4- 117.0 119. A 118.9 H7.1 119.9 11 A. 6 118.0 HA. 9 112.9 123.3 119.2 122. A 121.9 120.5 121.6 119.1 122.2 117.3 121. A 120.5August------ 118.3 116. A 118.3 H9.0 116.1 H8.2 113.8 H6.8 114.4 H2.A 122.7 117.5 120.0 120.9 119.5 121.2 117.8 122.0 115.1 120.8 H8.9September- 118.7 116.5 H8.8 119.8 116.8 119.2 11 A. 2 H8.1 11 A. 1 112.6 123.7 118.0 120.9 122.0 120.7 121.2 118.7 122.8 H6.4 120.8 119.5October---- 118.4. 115.3 118.1 119.6 H6.2 119.0 113.5 118.1 H4.1 111.9 124.0 117.8 120.A 121.A 120.1 121.1 113.3 122.9 H5.3 121.1 H8.5November— 117.9 HA. 3 H7,8 H9.A 115.3 118. A 113.1 116.9 113.9 111.3 123.6 117.9 120.7 120.6 119.6 120.7 117.7 122.3 HA.3 120.8 113.0December— 117.8 HA.2 117.A 118.3 11A.6 118.2 113. A 116.3 113.5 111. A 123.6 117.3 120.8 120.1 119.1 121.0 H7.6 123.1 113.9 121.1 H8.1

1960: Average- 119.7 H7.0 119.8 H9.A 117.5 120.5 115.8 118.7 115.0 112.9 126.1 118. A 122.0 122.1 121.2 121.0 119.0 124.4 H5.5 122.7 120.0January---- 117.6 11A.5 116.2 117.A 115.2 117.7 113.1 H5.8 113.6 111.3 125.2 H7.0 120.5 119.5 118.7 121.2 116.2 123.6 113.5 121. A 117.3February— 117.4- 11 A. 1 116.7 117.7 11 A. A 117.8 112.9 115.7 113.3 110. A 123.7 116.5 120.8 119.1 118.6 120.2 117.5 122.2 H3.0 121.0 117.2March------- 117.7 H5.0 118.2 118.3 115.1 H7.3 113. A 116.5 H3.0 110.7 12 A. A 116.6 120.7 120.0 118.A 120.0 116.7 122.7 113.9 120.9 117.9April------- 119.5 116.8 119.7 119.2 116.7 120.A 115.8 119.1 HA.8 112. A 126.8 118.6 121. A 121.2 121.0 121.2 118.0 124.6 115.5 122.8 119.5May----------- 119.7 116.8 120.5 H8.6 117.2 120.A 116. A 119.0 11 A. A 112.7 126.1 118.1 121.8 121.7 122.2 120. A 118.5 12 A. 3 115.8 122.6 120.AJune--------- 120.3 H7.6 121.2 119.0 118.8 121.5 117.1 120.0 114.8 11 A. 0 126.4 119.3 121.8 122.6 122.1 121.3 119.6 124.2 116.5 122.6 120.9July--------- 120.6 H7.A 121.2 120.A 119.3 121.9 117.0 120.6 H5.6 H3.9 126.6 118.9 121.9 123.1 123.1 121.7 119.9 124.7 115.7 123.0 120.9August------ 120.1 118.1 120.7 H9.9 118. A 120.8 116.7 120.0 115.8 112.9 125.5 118.7 122.5 123.0 121.0 120. A 119.6 12 A. 0 HA.8 123.1 120.1September- 120.2 118.2 120.1 120. A H8.1 121.3 116.2 H8.9 115.8 113.1 126.5 118.6 122.5 123.1 121.9 121.1 H 8.9 125.2 H5.9 123.2 120.8October---- 120.9 118.7 121.0 120.3 118.6 122.6 117.0 119.6 116.2 113.9 127.0 119.7 123.2 12 A. 0 122.6 121.3 120.2 125.0 117.0 123.3 121.6November— 121.1 118.7 120.7 120.5 118.7 121.9 117.1 119. A 116.5 114.5 127.3 119.2 123.6 123.9 122. A 121. A 120.7 125.5 117.0 123. A 121.2December— 121. A 118.2 121.2 121.0 119.1 122.2 116.8 120.1 116.2 114.8 128.1 119.7 122.8 123.9 122.2 122.2 121.8 126.2 117.A 124.6 121.7

Foods at Home

1959: Average- 115.9 114.0 HA. 5 115.5 113.1 116.0 111.6 11 A. 8 112.5 109.2 118.9 4/H 4.9 117. A 118.0 118.1 118.0 113.9 120. A 114.4 118.8 116.4January---- 117.1 115.1 115.9 116.0 113.2 117.9 112.9 116.4 HA. 8 111.0 120.3 115.5 118.6 119.2 119.4 119. A 115.8 121.A 116.0 H9.8 118.0February— 116.1 213.9 11 A. 1 115.9 112.6 116.5 H I .9 115.2 114.2 109.5 119.8 11A. 7 117.6 118.1 118.5 113. A 11 A. 7 121.1 115.3 118.3 116.3March-------- 115.5 H3.A 113.9 115.1 112.7 115.0 111.7 114.5 113.8 108.8 119.2 (5/0 116.9 117.6 117.A 117. A 11 A. 0 120.9 11 A. 2 117.9 116.3April----— 115.3 11 A. 1 113.9 113.9 112.5 115.A 111.8 114.7 112.7 103.7 113.7 115.0 116.3 117.3 116.9 116.9 114.0 120.1 113.7 118. A 115.3May----------- 115.2 113.8 113.6 11A. 2 112.5 11A. 8 111.6 11 A. 3 112.2 108.6 118.2 114.3 116.4 116.2 117.6 117.7 113.9 120.0 113.9 118.3 115.3June—------ 116.6 115. A 115.3 115.2 113.3 116.7 112.1 116.3 112.2 110.5 118.9 115.9 117. A 118. A 119.2 118.3 115.1 121.0 115.7 119.8 116.9July--------- 117.1 115.2 116.0 115.7 11A.A 117.3 112.2 115. A 112.3 110.1 113.4 116.3 119.6 119.1 113.9 113. A 11 A. 2 120.0 116.2 119.5 118.2August------ 115.7 11A. 5 11A.6 115.7 113.3 115.3 111.1 113.9 112.1 109. A 117.3 114.2 116.5 117.9 117.7 117.9 112.7 119.6 113.7 118.5 116.3September- 116.2 11 A. 8 115.1 116.3 11 A. 1 H6.5 111.3 115.2 111.6 109.6 119.0 HA. 7 117.6 119.1 113.9 117.3 L13.3 120. A 115.0 118.5 117.0Octobei*—- 115.8 113.5 11A. 3 116. A 113. A 116.3 110.9 115.1 H I. 5 108.8 119.2 114.5 117.0 113. A 113.3 118.0 113.2 120. A 113.8 118.7 115.3November— 115.1 111.9 113.8 116.2 112.5 115.6 110.3 113.3 111. A 107.9 113.8 11A. A 116.9 117.5 117.3 117.6 112.5 119.6 112.6 113.3 115.1December— 115.0 111.9 113.3 11 A. 9 111.6 115.1 110. A 113.2 111.1 107.9 118.9 114.0 H7.1 116.9 117.1 117.9 112. A 120.2 112.1 118.6 115.2

I960: Average- 116.9 115.0 115.7 116.1 11A.3 117.6 112.9 116.0 111.9 109.3 120.5 115.1 118.2 113.7 119. A 113.1 11 A. 0 121.3 113.3 120.0 117. AJanuary---- 11 A. 7 111.9 111.9 113.3 112.3 11A.5 109.8 112.6 111.1 107.7 120.7 113.5 116.6 116.1 116.6 118.1 110.6 120.6 111.7 119.0 114.4February— 11A. A 111.6 112. A 11A.1 111. A 11 A. A 109.7 112.5 110.2 106.3 113.9 112.9 117.0 115.6 116.5 117.1 112.2 H3.3 H lo l 118.3 114.1March------- HA. 7 112.6 113.9 11A. 9 112.2 11 A. 6 110.3 113.5 109.7 107.3 119. A 113.0 H6.3 116.6 116.2 H6.9 111.3 119.5 112.2 113.1 H5.0April------- 116.7 11 A. 6 115.6 H5.S 11A.0 117.3 113.1 116.4 111.5 109.3 121.0 115.5 H7.6 113.0 119.2 113.2 112.3 121.6 113.9 120.3 116.9May----------- H7.0 1H. 7 116.7 115.3 11 A. 6 117. A 113.5 116.4 111.1 109.8 120.0 11 A. 9 118.1 H8.5 120.7 117.3 H3.4 121.3 114.3 120.1 H7.9June------- - 117.7 115.8 117.3 115.6 116.3 118.6 HA. A 117.5 111.6 HI.A 120.5 116.2 118.0 119.5 120. A H8.5 HA. 8 121.2 HA.9 120.1 H3.5July--------- 117.9 115.5 117.3 117.3 116.3 119.1 114.3 118.1 112.7 111.1 120.7 115.7 113.1 119.7 121.5 119.0 115.1 121.7 11 A. 0 120. A 113.7August------ 117. A 116.3 116.6 116.5 115.8 117.3 113.9 117. A 112.7 109.3 H9.4 115.2 113.3 119.7 119.1 117.5 11 A. 7 120.9 112.8 120. A 117.6September- 117. A 116.5 115.9 117.2 115.5 113.A 113.1 116.1 112.7 110.1 120.6 115.1 113.9 119.5 120.1 113.2 113.9 122.0 11 A. 2 120.4 113.3October---- 118.2 117.2 117.0 H7.1 116.0 H9.3 114.2 117.0 113.0 110.9 121.1 116.6 119.7 120.6 121.0 118. A H5.3 121.9 115. A 120.6 119.3November— 118. A 117.1 116.6 117. A 116.1 119.2 114.3 116.9 113.6 111.6 121.5 116.1 120.1 120. A 120.7 H8.7 H6.0 122.5 115. A 120.3 118.8December— 118.7 116.5 H7.2 117.6 116.6 119.5 114.0 117. A 113.2 111.9 122.A 116.6 119.2 120.3 120.5 119,3 117.3 123.3 115.9 121.9 119.2

See footnotes at end of table.


Table 5. Indexes of Retail Prices of Food by Commodity Group, by City for 20 Large Cities, by Year and Month, 1959 and I960— Continued/l947-49=100 J

Yearand

Month

UnitedStates

1 /

Atlanta,

Ga.

Baltimore,

m .BostonMass.

Chicago,111.

Cincinnati,Ohio

Cleveland,Ohio

Detro it ,Mich.

Houston,Texas

KansasCity.

Mo.

LosAngeles,Calif.

Minneapolis, Minn. 2 /

NewYork,N.Y.2/

Philadelphia,

Pa.

Pittsburgh,

Pa.

Portland,Oreg.

St.LouisMo.

SanFran.cisoo,Calif.

Scranton,

Pa.Seattle,

Wash.

Waslv*ington,D.C.

Cereals and Bakery Products

1959: Average- 134.2 125.2 128.5 132.3 128.7 132.9 128.9 124.8 125.4 127.2r

146.1 4/134.5 142.2 137.5 132.4 140.2 123.6 148.0 134.1 146.4 131.5January----- 133.9 125.0 128.7 132.5 123.3 133.5 129.2 125.3 126.0 127.5 144.9 134.5 142.4 139.4 133.2 140.4 125.0 147.3 135.6 146.1 132.2February— 133.3 125.2 128.3 132.3 123.1 133.3 129.2 125.1 126.1 127.4 145.9 134.3 142.5 138.8 133.1 140.3 125.0 147.2 135.6 145.5 132.1March--------- 134.1 125.3 128.3 132.2 129.6 133.5 129.3 124.8 125.8 127.2 146.0 (5/> 142.4 133.7 133.0 140.3 124.3 147.3 136.0 145.6 132.0April--------- 134.1 125.5 128.6 132.4 129.5 133.4 128.9 125.2 125.7 127.2 146.1 134.5 141.6 133.7 132.9 140.4 124.5 147.2 135.9 146.7 132.2May------------ 134.5 126.0 128.3 132.2 130.1 133.3 128.9 124.6 125.5 127.4 146.2 134.6 142.5 138.2 132.6 140.4 124.7 147.0 135.9 146.3 132.1June---------- 134.2 125.4 128.5 132.0 129.8 132.8 129.2 124.4 125.7 127.3 146.2 134.3 142.1 137.5 132.1 140.1 125.0 147.0 135.5 146.5 131.1July---------- 134.4 125.3 128.6 132.4 130.3 133.0 128.6 124.6 125.2 127.2 146.2 134.2 143.9 137.3 131.7 139.5 124.3 147.1 132.4 146.4 131.0August------- 134.0 125.0 128.7 132.3 130.1 133.1 128.3 124.4 125.1 127.0 146.1 134.2 141.8 135.1 131.3 139.5 124.5 147.2 132.1 146.5 131.0September— 134.1 124.8 128.1 132.2 129.8 132.3 128.9 125.2 124.9 126.9 146.1 134.3 142.2 137.2 131.9 139.9 122.2 147.2 132.3 146.6 130.8October----- 134.1 124.7 128.4 132.0 129.6 132.3 128.7 125.3 124.6 126.9 146.3 134.6 141.4 136.9 131.9 140.0 123.0 149.5 132.3 146.7 130.9November— 134.2 124.8 128.5 132.2 129.7 132.1 128.8 124.2 125.0 127.0 146.1 134.7 141.9 137.0 132.3 140.1 120.0 150.9 132.2 146.6 131.0December— 134.5 125.2 128.2 132.4 129.5 132.1 129.1 124.6 125.3 127.6 146.8 134.8 141.3 135.6 132.5 141.1 120.2 150.9 132.8 147.0 131.2

I960: Average- 136,8 126.0 133.7 133.2 131.0 135.8 130.3 127.2 127.0 130.8 149.0 134.7 145.0 133.0 135.7 141.2 124.5 151.6 134.5 148.6 134.8January----- 134.8 125.4 128.5 131.5 130.2 132.4 129.4 124.8 125.8 127.5 146.9 134.8 141.3 135.8 132.6 141.3 120.6 151.0 132.8 147.6 129.9February— 135.2 125.9 128.3 132.0 128.8 133.5 128.3 124.9 125.6 128.0 146.8 134.9 142.1 136.4 133.4 141.4 124.2 151.1 133.1 147.7 130.7March--------- 135.5 126.4 132.9 132.6 130.4 135.4 128.2 124.8 125.8 128.2 147.3 135.0 142.0 136.3 133.7 140.9 123.0 151.3 133.2 147.9 131.8April--------- 135.8 126.3 133.4 133.4 130.5 135.8 128.5 125.1 126.1 129.4 147.3 135.0 141.9 136.7 133.9 141.3 123.1 151.4 134.0 148.2 132.9May------------ 135.6 125.2 133.1 133.1 131.0 135.9 128.1 125.2 125.6 130.2 147.6 134.8 142.1 136.8 133.7 140.7 122.4 151.1 134.2 148.1 133.0June------— 136.1 126.0 134.6 129.2 131.2 136.0 128.7 128.7 125.5 130.3 148.0 134.9 142.6 137.5 134.3 140.8 124.8 151.2 134.5 147.6 132.4July----------- 137.5 126.5 135.3 133.7 131.4 136.1 130.8 128.8 127.5 131.2 148.2 134.5 146.7 138.9 137.0 141.1 126.0 151.9 134.3 143.2 136.1August------- 137.7 126.1 135.3 132.3 131.3 136.1 131.2 128.7 128.2 132.1 148.4 134.5 147.8 139.3 137.2 141.3 125.3 151.6 134.3 148.2 136.1September— 137.8 126.0 135.4 134.4 130.8 136.2 132.1 128.2 128.6 131.1 148.6 134.5 148.1 140.0 138.1 141.6 125.9 150.8 135.9 148.2 138.3October------ 138.5 126.1 135.6 134.3 132.2 136.3 132.5 128.5 128.1 131.9 152.8 134.6 148.4 140.1 138.4 141.3 126.0 152.5 135.7 150.4 138.5November---- 138.6 126.1 135.7 135.5 131.9 137.1 132.7 129.0 128.7 133.8 153.1 134.7 148.2 139.7 137.8 141.4 126.0 152.6 136.5 150.5 138.9December—- 139.0 126.3 135.4 135.1 132.1 139.2 132.7 129.7 128.5 135.9 152.7 134.6 148.6 138.6 138.2 141.4 126.0 152.7 135.5 150.4 139.0

Meats, Poultry, and Fish

1959: Average-^ 110.7 112.6 110.1 112.3 103.6 110.5 103.9 106.3 105.7 104.4 111.5 i/106.5 113.1 112.2 110.5 114.4 105.5 115.3 110.3 113.9 110.0January--- 113.8 115.9 113.0 115.4 105.6 112.4 107.3 109.0 109.5 108.8 115.2 108.6 116.2 115.6 113.7 118.4 110.0 117.9 114.6 114.9 115.2February---- 112.6 113.8 110.9 114.9 105.2 111.1 106.1 108.1 108.5 106.2 112.9 107.4 115.1 113.9 112.5 116.4 108.0 117.0 113.6 113.5 112.6March--------- 111.3 113.0 110.8 113.4 104.3 110.0 104.3 107.0 107.7 104.7 110.8 (£/) 114.8 112.4 110.5 114.9 106.8 115.8 111.4 112.4 112.6April--------- 111.5 114.5 111.8 112.7 104.8 110.6 105.6 107.6 106.7 105.3 111.1 107.6 113.8 113.8 110.6 114.4 106.4 116.2 112.6 113.7 112.2May------------ 111.6 113.3 110.3 112.9 104.6 110.6 105.7 108.0 106.9 106.3 112.1 107.6 114.4 111.8 110.9 114.7 105.8 116.8 111.9 114.2 110.5June----------- 111.6 114.0 111.5 112.7 104.9 111.3 105.3 107.7 106.4 105.5 112.0 107.5 113.5 113.2 111.0 114.4 106.7 117.4 111.1 115.5 109.7July----------- 112.0 113.8 111.2 112.8 105.1 112.1 104.9 107.2 107.1 105.4 112.0 107.1 115.6 113.1 111.1 115.3 104.8 116.3 111.1 115.4 111.7August—- — 109.9 112.7 110.4 112.5 103.7 109.6 102.3 105.6 105.1 103.9 110.9 106.0 110.6 111.7 109.9 114.2 103.7 115.8 108.7 114.5 108.4September— 110.4 112.9 110.0 113.3 104.3 111.6 103.9 106.9 104.4 104.1 110.6 106.5 112.0 112.6 111.0 114.0 105.3 114.8 110.4 114.9 108.9October------ 109.0 110.5 107.7 112.4 102.5 110.1 101.5 104.5 102.8 101.7 110.4 105.4 111.1 110.4 109.1 112.9 103.5 114.6 108.7 113.9 106.3November— 107.9 108.2 106.8 111.7 100.2 109.0 100.3 103.1 102.3 101. o 109.8 104.7 110.8 109.5 108.5 111.9 102.4 113.3 105.5 112.3 106.1December---- 106.6 107.8 106.2 109.1 97.4 107.2 100.1 101.0 100.7 99.5 110.1 103.3 108.8 103.4 107.2 110.9 103.1 113.6 104.4 111.6 105.9

I960: Average- 109.3 111.9 109.0 110.1 103.0 110.9 104.5 104.3 103.2 102.5 109.8 104.0 111.9 110.5 110.1 110.4 104.7 115.2 108.2 112.5 107.6January------ 106.4 107.0 105.3 107.5 93.7 105.8 99.6 101.1 101.4 99.1 109.2 102.2 110.9 108.7 106.8 109.6 100.7 112.4 104.. 7 110.8 105.4February---- 106.2 107.3 105.7 107.5 99.3 106.2 100.4 101.0 100.3 99.7 107.2 101.4 111.1 107.1 107.4 108.2 102.2 111.7 104.5 109.3 105.6March--------- 107.2 108.4 106.8 108.6 101.3 107.5 101.3 102.1 100.8 101.1 108.6 102.7 112.3 109.8 107.2 109.2 101.3 111.7 105.3 109.3 106.1April--------- 109.3 111.9 108.6 109.0 103.2 110.7 104.6 104.8 103.2 103.1 110.9 104.3 112.7 110.5 109.3 111.2 104.9 115.5 107.7 112.1 106.4May---------— 109.7 112.3 110.0 109.5 103.4 110.4 105.1 103.8 104.1 103.1 110.5 104.4 113.2 111.3 110.9 110.4 105.4 115.6 108.1 112.3 109.0June----------- 110.3 114.0 109.3 110.2 104.1 112.7 106.8 105.4 104.6 104.5 112.0 104.9 112.0 111.8 110.5 111.9 106.2 116.9 109.3 113.4 103.6July----------- 110.8 113.2 110.8 111.2 104.3 112.8 106.5 105.8 105.0 104.1 110.5 105.1 112.8 112.8 112.4 112.7 105.6 117.2 110.1 114.1 108.3August-------- 111.3 115.0 109.9 111.3 104.7 112.9 106.7 106.4 105.5 103.5 111.3 105.5 112.6 112.9 112.1 111.9 106.7 117.8 108.6 115.4 108.8September— 110.2 112.4 109.4 111.8 103.7 113.0 106.1 105.7 104.9 103.0 110.8 105.2 111.9 110.4 111.7 110.7 104.9 116.7 109.2 114.1 107.3October------ 110.0 113.6 110.8 110.4 104.0 113.4 106.3 105.2 103.3 102.6 109.1 104.3 111.3 109.4 111.3 109.7 104.9 116.8 109.5 113.0 108.1November---- 109.9 113.9 109.9 112.5 104.0 112.7 104.7 104.9 103.2 102.1 108.4 103.9 111,2 110.2 110.7 109.4 106.0 114.9 110.0 112.3 107.7December— 110.5 113.9 111.4 112.2 105.5 113.0 105.6 105.6 102.4 103.5 109.6 104.5 110.9 111.0 110.4 110.0 107.1 115.0 110.8 113.5 110.0

See footmotes at end of table.Digitized for FRASER http://fraser.stlouisfed.org/ Federal Reserve Bank of St. Louis

Table 5. Indexes of Retail Prices of Food by Commodity Group, by City for 20 Large Cities, by Year and Month, 1959 and 1960— Continued</l9b7-b9-lO^

Yearand

Month

UnitedStates

1/

Atlanta,Ga.

Baltimore,Md.

Boston,Mass.

Chicago,111.

Cincinnati,Ohio

Cleveland,Ohio

Detro it ,Mich.

Houston,Texas

KansasCity,Mo.

LosAngeles,

Calif.

Minneapolis , Minn .2 /

New York, N.Y. 2 /

Philadelphia,

Pa.

Pittsburgh,

Pa.

Portland,Oreg.

St.Louis,Mo.

SanFrancisco,Calif.

Scranton,Pa.

Seattle,Wash.

Washington, D. C.

Dairy Products

1959: Average- llb .3 113.0 117.1 112.9 115.6 l lb . l 109.8 109.9 113.b 109.31

111.7 4/ 106.3 117.8 119.1 116.3 119.3 106.2 117.0 112.1 117.0 118.3January---- l l b . l lib .0 117.2 115.7 112.8 116. b 110.b 111.5 111.7 108.1 110.0 10b. 7 118.2 113.9 117.1 117.b 105.5 116.8 113.U 115.U 118 .bFebruary— llb.O 113.7 117.1 115.7 112.8 ll6 .b 110.3 109.0 113.7 107.9 110.5 10b .7 118.0 119.0 117.2 117.3 105.6 116.9 113.3 ll5 .b 117.6March—- — 113.8 llb.O 117.2 115.6 113.3 112.5 HO.b 108. b 113.7 108.0 110.8 (1/) 117.7 118 .u 117.2 117.3 105.8 116.9 113.2 115.b 117.7April------- 112.9 113.8 116.9 110.9 113.b 112.b 110.3 108.1 113.5 107.9 110.9 10b. 8 115.1 116.2 llb .5 117.3 105.6 ll5 .b 110.5 116.0 117.5May---------- 112.6 113.8 117.1 109.5 113.3 112.0 110.2 107.6 113.2 107.9 111.1 10b. 7 llb.O 116.2 llb .b 117.2 105.7 115.U 110.b 117.3 117.5June--------- 112.3 113.8 117.1 108.6 113.2 112.0 106.7 107.7 113.2 107.8 110.9 10b.6 llb.O 116.2 llb .5 119.9 105.9 115.5 110.3 117.1 117.2July--------- 113.3 113.8 117.0 105.8 116.b 112.0 107.0 107.5 113.3 107.8 111.0 105.6 116.9 118.8 llb .b 120,5 106.5 115.5 110.3 117.3 118.6August—— l l b . l 113.8 116.7 108.7 117.5 112.1 109.9 110.6 113.6 110.7 l l l . b 106.2 117.6 118.6 lib . 6 120.5 106.3 115.6 110.3 117.5 118.6September- 115.5 111.6 116.9 115.9 118.b 112.1 110.3 112.b 113.8 111.2 113.b 108.2 119.2 119.5 117.8 120.9 107.3 118.8 113.5 118.1 118.6October—- 116.1 112.2 117.0 115.9 118.b 115.7 llO.b 112.8 113.7 111.3 113.b 108 ,b 120.7 121.9 117.9 120.9 107.3 118.9 113.3 118.3 118.5November— 116.0 110. b 117.1 116.0 118.5 117.3 110.5 111.8 113.5 111.5 113.5 108.5 120.9 122.1 118.1 120.9 107.5 118.9 113.b 118.b 118.5December— 116.7 110.6 117.5 ll6 .b 118.8 117.8 110.9 111.9 113.9 111.8 113.5 109.0 121.6 122.8 118. b 121.2 10b.9 119.1 113.6 118.3 121.1

I960: Average- 116.8 116. b 116.5 112.5 121,b 117.6 110.0 l ib . 7 l ib . 8 110.8 l i b .8 108.7 119.6 121.2 118.6 122.3 105.2 119 .U 111.8 120.0 121.3January— 116.5 113.6 l ib . 6 115.1 121.2 117.6 110.2 111.1 113.6 111.8 l ib . 8 108.0 121. b 121.1 117.U 121.3 103.5 119.3 113.1 118.2 120.5February— 116.5 113.6 116.9 l lb . l 120.6 117.2 110.b 112.6 115.9 108.5 115.0 107.8 121.1 121.0 117.6 121.3 103.7 118.9 112.7 118.3 120.9March------ 116.U 116.3 116.8 113.0 120,3 117 .b 110.5 112.8 115.9 108.6 115.0 107.6 119.7 121.1 117.9 121.6 103.b 120. b 112.8 119.8 119.9April------- 115.3 116.3 116.6 107.6 120.3 117.3 110.2 113.0 115.8 108.b 113.6 107.6 117.2 118.1 117.6 121.5 101.0 117.8 109.6 IIP.8 120.6May---------- 115.0 116.5 116,7 107 .b 120.2 117 .b 110.1 113.0 115.6 110.7 113.2 107.5 115.5 118. b 117.8 120.8 101.b 117.5 109.9 119.7 120.2June—— - 115.0 ll6 .b 116.7 107.7 120.U 117.5 110.1 112.5 112.1 111.2 113.9 107.5 115.2 118.b 117.7 121.3 10b. 5 117.1 109.9 119.6 120.1July—----- 115.8 116.7 116.6 110.3 121.9 117.6 lio .o 112.5 112 ,b 111.3 l l b . l 107.0 117.5 120.8 117.8 122.5 I0b.2 . 117.7 109.9 119.9 122,7August----- 116.6 116.8 116.b 112.1 121.7 116.8 110.1 ll5 .b l ib . 9 111. 2 113.9 109.7 119.0 120.6 118.3 122.0 105.9 117.7 109.9 119.9 121.6September- 117.5 116.8 116.6 l"15.2 122.3 116.9 109.2 117.2 115.1 111.5 115.6 110.3 120.3 121.0 119.6 122.6 106.3 120.7 112.9 119.8 121.7October---- llR.lt 117.2 116.6 115.7 122.b 118.1 109.7 118.0 115.5 111.7 116.0 109.9 122.b 12b.2 120.3 123.2 106.7 120.7 113.b 120.1 122.bNovember— 118.9 118.1 116.8 115.9 122.8 118.6 110.0 118.7 116.2 112.6 116.2 110.2 122.6 12b.8 120.6 12b.8 110.6 121.7 113.6 120.5 122.1December— 119.3 118.1 116.9 116.1 123.0 118.8 109.9 119.5 lib . 5 112.6 ll6 ,b 110.7 122.8 125.1 121.0 12b.6 110.9 123.3 113.7 12b. 3 122.5

Fruits and Vegetables

1?59: Average- 125.1 128 .b 120.b 123.9 122.b 126.3 117 .b 132.5 125.0 116.0 132.5 l/l2 9 .6 120.6 126.6 126.3 119.9 130.7 131.1 120.0 127.2 123.1January---- 121.7 12b. 2 116.8 117.b 120.2 12b.0 112.3 129.6 12b. 7 113.6 131.9 125.0 118.5 121.5 121.9 120.1 127.b 129.6 113.8 129.0 118 .bFebruary— 121.2 121.6 lib .3 119.1 119.6 121.6 l l l .b 129.8 12b. 8 112.3 132.7 125.9 117.8 123.3 120 .b 119.3 127.3 130.0 115.7 126.2 116.5March—---- 120.7 121.8 113.6 117.2 119.1 120.1 llb .b 129.6 12b. 8 112.8 133.b (5/) 113.3 122.3 118. b 118.9 127.0 131.6 113.3 126.b 117.5A pril------- 123.6 125.7 116.6 117.8 123 .0 12b.1 115. b 133.8 125.8 115.5 133.7 132.2 120.6 123.5 121.3 119.2 132.1 132.3 115.1 128.b 119.2May—------- 125.6 127.7 120.2 122.8 122.2 125.6 118.7 13b.3 12b.3 115.1 131.3 129.6 120.9 12b.3 129.3 123.b 133.8 133 .b 121.3 130.2 123.3June--------- 13b.5 138.9 127.7 132.2 130.7 136.2 125.9 lb6.6 126.0 127.2 136.0 lb l.5 128.1 135.7 139.5 125.6 lb0.3 137.9 13b.9 13b.3 133.1July——— 130. B 13b. 6 127.7 130.8 126.9 133.b 123.7 13^.5 1 Z( .9 121.8 130.8 137.6 126.2 132.2 133.3 121.3 13b.0 131.1 132.9 130.1 130.0August----- 125.6 131.9 121„b 128.2 122.3 126.2 119.2 129.0 12b. 8 116.7 127.3 127.0 120.0 128.6 128.1 117,3 128.7 126.2 121.2 123.0 12b.6September- 12b.l 132.1 122.1 12b.3 121.2 127.5 116.9 127.0 123.6 l ib . 8 132.0 123.5 119.2 128.7 126.6 115.1 128.1 130.5 119.b 121.3 125.bOctober---- 12b.5 129.5 121.9 125.8 121.5 126.9 116.6 130.8 12b.6 115.7 133.1 126.5 119.1 130.0 127.5 117.9 129.2 128.8 119.3 123.b 125.bNovember— 123.b 125.9 120.8 125.7 121.0 123.9 116.2 129.6 12b.7 112.1 133.5 127.6 119.3 12b. 9 125.2 118.5 129.b 129.2 116.6 125.3 121.7December- 125.5 127.3 121.1 125.2 123.3 125.7 118.3 131.ii 125.5 l ib .6 13b.3 129.3 123.8 125.8 12b.6 121.7 131.b 132.5 116.5 129.0 122.6

1960: Average- 128.3 130.2 123.5 128.8 125.2 127.9 122.b 136.2 12b. 9 117.5 13°. b 132.9 12 3.R 129.7 127.6 123.8 132.8 13b.6 119.7 132.7 12b.6January---- 125.7 126.5 118.7 32b.2 123.5 125.3 117.2 131.0 125.3 115.6 lb3.0 130.b 119.3 125.1 12ii.l 125.0 128.9 13b. 6 116. h 132.1 122.2February— 125.9 127.1 120.1 127.7 121.3 125.2 118.b 131.5 123.1 lib . 7 137.7 133.0 123.3 126.b 123.7 12b.2 132.1 131.3 116. b 131.0 120.8March------ 125.0 125.9 121.5 128.1 119.3 123.0 118.8 13b. 3 I I8.0 l ib . 6 138.3 12 Q.6 123.0 125.b 121.2 122.8 129.5 132.8 120.5 130.3 121.6April— — 129.9 127.9 123.2 132.5 123.9 128.0 125.0 lb l.7 12b. b 118 .b lb3.9 135.1 122.b 129.9 132.6 126.3 133.0 138.7 123.5 136.6 126.2May---------- 132.9 131.3 129.7 132.1 125.9 130.7 128.7 Ibb.b 120.3 119.8 13?.2 133.9 128.7 13b.6 139.0 12 b. 5 135.5 139.1 129.5 137.3 130.8June—------ 136.1 13b .1 135.2 137.3 135.3 13b.1 130.5 i lb 6.7 126,b 123.9 139.1 lb l.8 131.7 139.2 138.8 128.0 137.8 137.1 130.9 136.b 135.5July--------- 13)4.>4 13b. 7 131.5 138.7 135.9 135.3 129.1 lb?. 7 130.0 123.1 lb3.3 lbO.b 125.7 133.3 138.8 126.5 lb o .l 137.3 123.9 135.b 131.5August------ 127.3 13b.1 126.3 128.5 127.9 126.9 123.0 13c .b 126. b 135.9 133.b 131.3 125.0 120,8 122.3 118.9 133.7 128.9 l ib .9 130.2 121.0September- 12b. 6 135.1 119.L 12 b. 3 12b. 2 126.5 116.8 127.6 12b.1 lib . 6 135.9 126.3 121.7 128.0 122.6 120.5 128.0 132.0 113.b 128.7 123.1October-— 12b. 8 130.7 119.9 123.b 121.3 127.6 13.8.8 128.8 12b. 6 115.7 137.3 132.3 121.1 129.9 122.? 120.8 130.6 130.b 115.3 130.5 122.7November— 126.2 129,7 117.6 123.b 121.5 125.7 123.1 12R.5 127.1 116.9 lbo .0 130.8 12b.b 127.8 123.0 12ii.O 130.3 136.5 l ib . 9 132.b 121.2December— 126.3 125.3 119.3 125.b 122.1 126.9 119.7 130.5 327.6 116.6 lb l.8 133.3 121.0 126.8 122.5 123.6 13b.6 135.9 117.2 132.0 118.5

See footnotes at end of table.


Table 5. Indexes of Retail Prices of Food by Commodity Group,by City for 20 Large Cities, by Year and Month, 1959 and i960— Continued

J9U7-U9=1007

Yearand

Month

UnitedStates

y

Atlanta,

Ga.

Baltimore,Md.

Boston,Mass.

Chic-cago,111.

Cincinnati , Ohio

Cleveland,Ohio

Detro it ,Mich.

Houston,Texas

KansasCity,Mo.

LosAngeles,

Calif.

Minneapolis, Minn, g /

NewYork,N .Y.2/

Philadelphia,

Pa.

Pittsburgh,

Pa.

Portland,Oreg.

St.Louis,Mo.

SanFrancisco,Calif.

Scranton,Pa.

Seattle,Wash.

Washington, D. C.

Other Foods at Home

1959: Average- 106.1 100. b 105.2 101.9 110.7 108.6 108,3 106.5 103.9 99.b1

107.6 4/ 1I I .9 106.1 10b. 6 115.3 108.7 113.1 106.5 103.5 105.1 107.7January— 100.9 103.2 109.3 102.9 lib . 9 l lb . l 112.7 110.3 109.2 103.6 110.9 116.3 108.5 . 108.2 118.8 110.9 117.b 109.6 107 ,b 108.1 110.9February— 108.1 102.5 107.0 102.2 113.3 111.3 110.8 108. b 1C6.8 101.9 110.1 l ib . 2 106.2 106.2 117.5 109.8 115.2 109.0 10b.6 106.0 108.9March------- 107.3 100.8 106.5 102.3 111.9 110.0 110.3 107.1 106.2 100.6 109.3 (5/) 107.7 105.7 116.9 107.8 l ib . 3 108 .b 10b. 3 105.5 108.1April------- loin 7 99.7 103.b 101.0 108.9 108.0 108.0 lOb.b 102.b 97.2 106.6 110.3 105.1 103.1 llb .b 106.3 111.5 105.3 101 .b 103.7 105.6May---------- 102.8 97.9 101.1 99.6 107.5 10b. 8 10b. 8 102.7 101.6 95.9 105.5 109.0 102.5 100.8 l l l .b 106.1 110.2 103.6 99.0 102.5 10b.6June--------- 102.3 97.3 101. b 97.9 106.5 10b. 3 10b. 2 102.7 101.0 95.9 iob.7 107.8 102.3 100.6 111.0 105.6 109.3 103.5 98.6 102 ,b ] Ob .0July-------- 105.7 99.6 10b. 6 102.9 109.6 108.0 107.2 1C 5.5 102.1 98.6 106.6 112.b 107.7 10b. 5 lib . 8 108.0 112.5 105.8 10b.0 10b .1 108.1August------ 106.2 100.0 10b.8 103.3 109.8 108.1 107. b 105.8 103.1 9°.3 107.9 111.8 106.8 105.2 lib . 7 109.9 111.7 108.1 10b 0 5 105.8 108.5September- 107.6 102.0 106.9 10b. 3 112.6 110.1 109.5 108.9 102.9 101.2 108.0 l ib . 2 108.8 107.0 117.2 110. b lib . 9 107.2 106.7 105.9 110.1October—- 107.0 101.1 106.5 102.7 112.2 109.0 109.1 109.1 103.9 100.2 108. b 112.2 106.5 10b. b 116.2 110.6 113.7 107.6 103.8 106.5 108 ,bN ovember— 106 .u 100.8 106.3 102.5 111 .6 108.5 108.7 107.5 103.9 99.7 106.9 112.2 106.1 105.1 116.0 109.5 U3.7 105.1 10b. 5 105.7 108.3December— 105.U 100.1 10b. 6 I00.6 110.1 107.3 107.1 106.1 303.8 99.2 106.2 110.b 105.b 103.8 115.0 109.3 112.2 10b. 6 103 .b 10b. 8 106.8

I960: Average- 106.8 101.8 107.0 10)1.0 111.9 109.3 108.7 106.8 103.0 100.3 107. b 112.1 106.3 105.9 116.9 108.3 113.b 105.1 10b. 3 105.3 110.2J anuary---- 1C)4.5 9b.5 103.2 99.9 108.9 106.7 106.6 10b. 3 103.1 98.2 107.0 109.6 10b.0 101.8 llb .b 108.8 110.5 105.9 101.7 105.1 105.bFebruary— 102.9 97.7 102.0 99.5 106.9 3C5.b 10b. 6 102.7 101.0 96.3 106.0 107.7 102.2 100.3 112.6 106.9 111.0 102 .b 99.8 10b.7 10b.1March------- 103.U 98.9 10b. 2 101. b 107.9 105.2 105.b 103.3 100.8 96.5 105.9 108.b 102.9 101.8 113.0 106.1 111.1 102.6 100.5 103.b 106.7April------- 106.1 101.5 107.3 105.3 109.8 108.8 108.1 106.7 101.5 9 ° .l 106.2 112.8 106.9 105.5 115.5 106.6 111.9 10b. 3 10b. 7 10b.7 110.1May----------- 10b.9 100.0 105.6 103.1 110.5 107.3 107.1 105.8 101.5 98.2 106.b 110.6 10b.b 103.0 115.0 106.1 111.6 102.8 101.3 103.2 107.9June------- - lob .5 99.9 10b. 5 101.5 109.8 106.9 106.8 105.0 101.5 99.3 106.2 110.0 103.2 102.9 l ib . 2 106.1 l l l .b 102.5 101.0 102.6 107.5July--------- loin 5 99.2 105.0 102,2 110.1 107.9 106.5 105.0 101.5 99.0 305.b 108.9 103.6 10b.b l ib . 5 107.3 l l l .b 103 .b 101.1 103.3 108.3August------ 106.5 100.7 106.8 105.0 l l l .b 109.0 109.0 106.3 101.b 99 .b 106.3 110.6 106.1 106.6 115.9 107.7 111.8 105.6 10b. 2 105.2 111.2September— 109.3 103.7 109. b 107.5 llb .b 111.5 111.5 100.2 103. b 102.2 109.0 l ib . 2 109.0 110.1 119.5 110.1 11b.6 107.7 107 .b 107.9 113.5October-— 112.0 107.1 111.7 108.7 117.9 115.6 113.7 112.0 106.b 10b.8 109.8 118.2 112.2 112.1 123.2 111.6 118.8 107.3 110.6 107.6 116.2November— 111.6 106.6 112.2 107.1 117.9 llb .b 112,8 111.3 106.6 106.0 110.0 117.2 l l l .b 111.6 122.8 110.0 117.7 106.9 109.6 107. S 115.7December— 111.6 106.8 111.9 106.5 116.9 113.1 112.n n o . 3 106.7 10b .b 110.9 116.b 110.1 111.0 121.9 111.7 118.5 109.2 109.6 108.3 116.0

i / 4-^-city average, including 26 medium-size and small cities not shown separately. 2 / Minneapolis-St. Paul.2 / Includes New York-Northeastern New Jersey. i j 11-month average.2 / Insufficient data because of work stoppage in food stores.


Table 6. Indexes of Retail Prices of Principal Foods in the United States, by Month, 1959 and 1960^1947-49=100 unless otherwise indicated/

A r t ic le or group1959

Average Jan. Feb. Mar. Apr. May June Ju ly Aug. Sept. Oct. Nov. Dec.

A ll foods ---------------------------------------------------- 118.3 119.0 118.2 117.7 117.6 117.7 118.9 119.4 118.3 118.7 118.4 117.9 117.8Food away from home 1 / ---------------------------- 115.8 114.0 114.1 114.3 114.8 115.2 115.6 116.2 116.6 116.8 116.9 117.2 117.3Food at hom e--------------------------------------------- 115.9 117.1 116.1 115.5 115.3 115.2 116.6 117.1 115.7 116.2 115.8 115.1 115.0

Cereals and bakery products — ----------- 134.2 133.9 133.8 134.1 134.1 134.5 134.2 134.4 134.0 134.1 134.1 134.2 134.5Cereals:

Flour, wheat — ------------------------------ 112.9 114.0 113.8 113.8 113.8 113.8 112.8 112.7 112.2 111.8 111.6 112.0 113.0B iscu it mix 2 / -------- -— -----— - - - - - 96.2 96.0 95.8 95.9 96.0 96.1 96.4 96.4 96.5 96.5 96.5 96.3 96.3Corn meal ----------------------------------------- 115.3 114.9 115.1 115.1 115.1 115.2 115.5 115.4 115.4 115.3 115.3 115.8 115.4R i c e ------ — --------------------- ----------------- 97.8 98.2 98.1 98.1 98.2 98.3 98.1 98.4 97.9 97.9 97.2 96.9 96.2R olled o a t s ------ -— ------------------------- 138.8 138.2 138.4 138.4 138.4 138.4 138.2 138.5 138.3 138.3 138.5 139.2 143.0Corn f l a k e s ------------------------------------ 151.6 151.1 151.1 151.1 151.1 151.3 151.5 151.9 151.6 152.0 152.0 151.9 152.0

Bakery products:B re a d ------------------- ----- ------------ — — - - 147.9 147.0 146.8 147.4 147.6 148.0 148.0 148.4 147.8 148.1 148.5 148.5 148.6Soda crackers 2/ ---------------------------- 113.4 113.7 113.4 113.9 113.8 113.6 113.3 113.6 113.4 113.4 113.0 113.0 112.9V an illa cook ies ------------------------------ 126.3 126.2 126.3 126.4 126.1 126.7 126.5 126.5 126.4 126.3 125.9 126.2 126.2

Meats, p ou ltry , and f is h ------ ------------- 110.7 113.8 112.6 111.3 111.5 111.6 111.6 112.0 109.9 110.4 109.0 107.9 106.6M e a ts -------- ---------------------------------------- 116.6 120.2 118.3 116.7 117.3 117.7 118.0 118.1 115.8 116.5 115.1 113.5 111.7

Beef and v e a l ------------------------------— 123.2 123.0 124.0 123.5 123.6 124.2 123.9 124.5 122.5 122.6 122.6 122.2 121.6Round s t e a k ----------------- --------------- 130.0 129.3 129.8 129.8 130.5 130.4 130.9 131.9 129.7 130.6 129.1 129.6 128.8Chuck roa st ---------------------------------- 115.8 116.0 118.0 117.6 116.8 118.4 116.4 116.0 113.4 112.5 115.0 114.8 114.2Rib r o a s t -------- ------------- — - — - — 124.1 123.8 123.5 123.2 124.3 124.6 124.3 125.4 123.8 124.7 124.4 123.9 123.5Hamburger------ ------------- --------------- 112.9 114.3 114.5 113.5 113.1 113.6 113.6 114.0 112.5 112.4 112.3 110.9 110.5Veal c u t le ts - - - - - - - - - - - - - - - - - 153.2 149.7 153.3 151.3 152.3 153.9 154.2 155.3 154.3 154.8 153.9 153.1 152.1

P o r k -------------------------------------------------- 101.8 108.7 104.4 101.4 102.6 103.3 104.3 104.1 101.0 102.4 99.4 96.6 93.5Pork c h o p s ----------------------------------- 117.3 121.9 116.5 112.2 115.4 117.5 120.2 120.9 117.4 122.4 119.2 115.2 108.9Bacon, s l i c e d ---- --------- - 91.0 98.6 95.0 92.3 93.6 94.1 93.8 93.8 91.2 90.3 86.5 83.2 80.1Ham, w h o le ---- ------------------------ ----- 95.1 103.3 99.3 97.4 96.5 95.9 96.5 95.1 92.0 92.6 91.1 90.3 91.1

Lamb, leg ----------------------------------------- 109.2 109.6 107.4 107.1 109.2 111.0 112.1 111.7 108.8 108.7 108.6 108.2 107.4Other meats:

F rankfurters 2 / ------ -—----------— 105.2 107.9 107.2 106.7 106.5 105.4 105.1 105.2 104.4 104.4 104.1 103.3 101.8Luncheon meat, canned 2 / ---------- 106.2 109.5 107.6 107.1 106.4 106.1 105.9 105.8 105.4 105.3 105.0 104.9 105.1

P oultry, fry in g chickens ----------------- 70.6 72.1 73.1 73.2 71.7 70.8 69.6 71.2 69.8 70.0 68.2 68.5 68.8F i s h .................................................... ............. 119.6 121.0 120.9 120.5 120.8 119.7 119.6 119.5 118.9 118.4 118.3 118.8 119.0

Fish , fresh or frozen ------------------- 124.8 126.3 126.9 126.3 126.8 125.0 124.8 124.2 123.5 123.0 123.2 123.6 123.5Salmon, pink, canned --------------------- 129.0 127.8 126.8 126.7 127.2 127.3 127.7 128.0 128.4 129.6 131.6 132.7 133.7Tuna f is h , canned 2 / -------- --------— 95.4 97.5 96.7 96.6 96.5 95.9 96.0 96.3 95.6 94.3 92.7 93.0 93.3

Dairy p r o d u c t s ---------------------— ----------- 114.3 114.1 114.0 113.8 112.9 112.6 112.3 113.3 114.1 115.5 116.1 116.0 116.7Milk, fresh , (g rocery ) --------------------- 121.0 120.8 120.9 120.7 119.1 118.6 118.1 119.6 120.9 122.6 123.3 123.2 123.8Milk, fresh , (d e liv e re d ) ----------------- 125.0 125.1 124.6 124.3 122.8 122.4 122.0 123.7 125.1 126.9 127.8 127.6 127.9Ice cream 2 / — — - ---- -— - — - — ------- 98.5 97.9 98.3 98.5 98.5 98.3 98.4 98.5 98.8 99.0 98.9 98.7 98.6Butter -------------------------------------------------- 95.3 94.5 94.3 94.1 94.1 93.8 93.8 93.9 94.0 97.0 97.3 97.8 99.4Cheese, American process --------— — - 109.4 109.6 109.5 109.3 109.3 109.3 109.3 109.7 109.2 109.2 109.4 109.4 109.6Milk, ev a p o ra te d ------ — ---------- ---------- 111.8 111.4 111.5 111.6 111.6 111.5 111.6 111.7 111.6 111.7 111.7 112.1 113.9

A ll fr u it s and vegetables ------ --------— 125.1 121.7 121.2 120.7 123.6 125.6 134.5 130.8 125.6 124.1 124.5 123.4 125.5Frozen fr u it s and vegetables 2 / ---- 115.2 119.1 114.6 113.6 113.4 112.6 113.9 115.6 116.3 116.7 116.4 116.4 114.1

Frozen f r u it s :Strawberries 2 / -------------------------- 81.6 82.2 81.6 81.2 81.3 80.2 80.5 81.1 81.6 82.1 82.6 82.6 82.6Orange ju ic e concentrate 2/ — 140.4 149.1 138.3 135.9 135.1 134.5 138.1 141.5 143.3 144.1 143.7 143.8 137.9

Frozen vegeta b les:Peas, green 2 / ------ -------------------- 102.0 102.7 102.1 102.4 102.6 101.8 101.3 102.1 101.8 101.6 101.8 101.9 101.5Beans, green 2/ ----------------------- - 103.9 105.0 104.7 104.4 104.4 103.8 103.6 103.9 104.0 104.2 102.8 102.7 103.5

Fresh fr u it s and vegetables - - - - - — 126.4 121.1 120.6 119.7 124.1 127.2 141.1 134.6 126.4 124.3 125.4 123.9 128.1Fresh fr u it s :

Appl6S 125.3 113.3 116.6 122.0 131.1 135.8 146.7 143.4 138.6 123.2 108.8 107.9 115.6Bananas----------------- -—----------------- 105.7 106.9 106.0 104.8 101.1 105.4 104.3 103.2 104.6 106.7 116.6 106.3 101.9Oranges, s iz e 200 ---- -----— -------- 143.7 139.2 132.7 132.2 134.3 141.1 150.8 147.8 151.0 150.8 152.5 146.6 144.9Lemons 3 / ------------------------------------- 102.0 105.1 103.1 101.8 101.3 99.2 97.9 96.8 96.6 104.3 105.4 106.9 106.1G rapefruit, s iz e 6 4 l / ---- --------- 132.2 122.7 117.0 115.1 117.3 122.2 136.7 148.1 163.9 163.3 130.3 126.1 124.2Peaches 4 / ---------------------------------- 5 /105.8 * * * * * * 111.6 95.8 109.9 * * *Straw berries 6 / --------------- ------- 5 / 90.8 * * * 99.8 85.8 86.9 * * * * * *G rapes,seedless 4 / -------- ---------— 7 / 91.1 * * * * * * 117.8 82.7 77.8 86.0 8 / *Watermelons 9 / -------------------------- - 5 / 86.8 * * * * * 116.7 78.0 65.7 * * * *

Fresh v egeta b les:P o t a t o e s ---------------------------— - - - - 119.2 102.3 102.6 99.5 105.0 118.8 168.8 153.1 127.5 110.4 110.0 115.0 117.4Sweetpotatoes - - - - - - - - - - - - - - — - 122.4 123.7 125.0 126.5 125.4 126.6 133.0 134.5 140.0 114.3 106.1 104.8 109.3O n io n s ---- ----------------- 132.9 126.6 137.9 185.1 199.2 167.5 129.2 120.5 116.5 107.9 101.1 101.7 102.0Carrots ----------------------------------------- 113.8 116.2 113.7 112.9 111.4 111.0 113.9 114.3 114.7 110.1 115.0 113.7 118.4L ettuce, s iz e 60 ------------------------ 126.1 116.4 136.4 116.8 108.5 101.8 110.2 114.3 121.7 159.2 163.8 130.1 134.4Celery 1 / ------------------- ------------------ 97.2 103.8 94.9 88.9 84.7 90.4 100.0 99.0 92.1 99.2 103.1 103.8 106.1C abbage--------------------------------------- 136.5 148.9 143.3 136.3 129.8 132.0 123.9 126.8 120.9 122.2 137.1 141.1 176.1Tomatoes 2 / - ------------------------ ------- 105.4 125.6 114.7 114.2 115.0 122.3 107.2 92.7 78.5 75.4 96.4 100.4 122.2Beans, green ----------------- 120.6 141.1 146.3 127.3 140.6 132.2 90.5 88.2 91.0 99.5 100.6 140.5 149.6

Canned fr u it s and vegetables ---------- 116.9 115.6 116.0 116.4 116.9 117.5 118.0 118.7 118.4 117.4 116.8 116.4 115.2Canned f r u it s :

Orange ju ic e 2 / -------------------------- 158.7 149.0 150.6 151.3 153.0 156.4 160.5 163.7 165.6 166.3 165.1 164.6 158.7P e a ch e s ---------------------------------------- 113.3 113.8 114.8 115.5 116.2 116.1 116.5 116.4 113.6 110.6 109.4 108.3 108.0P in e a p p le ------------------------------------ 117.6 115.5 116.0 116.4 116.7 116.8 116.9 117.2 117.8 118.4 119.2 119.7 120.4Fruit c o c k ta il 2/ ---------------------- 106.2 106.5 106.9 107.4 107.6 107.5 107.6 107.6 106.7 105.0 104.0 103.9 103.4

Canned vegeta b les :Corn, cream s ty le — — --------------- 114.0 110.1 111.8 113.3 114.6 115.5 116.2 116.7 115.8 114.3 113.5 113.1 112.6Peas, g r e e n --------------- ----------------- 96.6 99.4 98.6 98.5 98.8 98.1 97.2 96.9 96.9 94.8 93.6 92.9 93.3Tomatoes ------------------------------------- - 107.0 110.1 108.9 108.8 107.7 107.9 106.6 106.8 106.1 105.1 105.4 105.4 104.6Baby foods 2 / ---------- 103.4 103.2 103.3 103.3 103.5 103.5 103.4 103.7 103.5 103.3 103.3 103.3 103.2

Dried fr u it s and vegetab les ------------ 124.7 123.5 124.0 124.7 125.2 125.4 125.9 126.2 125.8 125.5 124.5 123.1 122.4P ru n e s -------------------------------------------- 164.6 161.0 162.6 164.2 165.0 165.4 165.9 166.4 166.3 166.1 165.7 164.0 163.0Dried b e a n s -------- ----------- ------— - - - 90.6 91.0 90.7 91.0 91.2 91.3 91.6 91.9 91.3 90.9 89.7 88.7 88.1

See foo tn otes at end o f ta b le .25


Table 6. Indexes o f R e ta il P rices o f P rin cip a l Foods in the United S tates, by Month, 1959 and 1960— Continued

^1947-49=100 unless otherw ise in d ica te d /

1959A r t ic le o r group Aver-

____ age Jan. Feb. Mar. Apr. May June July Aug. Sept. O ct. Nov. Dec.

Other foods at home ---------------------------------- 106.1 109.9 108.1 107.3 104.7 102.8 102.3 105.7 106.2 107.6 107.0 106.4 105.4P a r t ia lly prepared food s:

Soup, tomato 2 / -------- ------- ---------------- 99.8 99.5 99.7 100.0 100.5 100.3 100.3 100.6 100.0 99.1 99.3 98.8 99.6Beans w ith pork 2 / --------------------------- 106.2 106.8 106.8 106.9 106.7 106.9 105.7 106.2 105.8 106.1 105.6 105.1 105.2

Condiments and sauces:P ick le s , s l ic e d 2 / ---------------------------- 99.4 100.2 99.6 99.5 99.7 99.5 99.8 99.9 99.1 98.9 99.0 99.0 98.9Catsup, tomato 2 / - - - - - - - - - - - - - - - 99.0 99.4 99.7 99.7 99.9 99.7 98.8 98.9 98.3 98.5 98.7 98.5 98.4

Beverages, n on a lcoh o lic — - — — - — ---- 162.7 168.9 165.0 165.4 164.4 161.5 160.6 160.9 160.7 160.7 161.5 161.4 161.1C o f f e e -------- ------—— — — — — ------------- 139.6 150.2 145.0 143.6 141.7 137.6 136.5 136.7 136.3 136.1 137.2 137.1 136.9Tea 2 / ............................................................. 125.3 125.0 125.0 125.0 124.9 125.2 124.9 125.6 125.4 125.5 125.6 125.6 125.8Cola drinks 2 / ---------------------------------- 129.4 125.4 125.1 128.9 130.1 130.2 129.9 130.1 130.3 130.7 130.9 130.8 130.3

Fats and o i l s — — — - - - - - — — — ------ 81.8 84.9 83.7 82.8 82.3 81.8 81.7 81.8 81.5 81.2 80.5 80.2 79.6Shortening, hydrogenated ------ ---------- 83.9 87.8 85.6 84.9 84.4 83.6 83.8 84.3 84.5 83.9 81.8 81.1 80.8M a rga rin e------ ------------------------------------- 73.6 76.0 75.7 74.4 73.5 73.1 72.9 72.8 72.8 72.8 73.2 73.5 72.6L a r d .................................................................. 73.5 81.7 78.6 76.3 75.3 74.0 73.5 72.7 71.3 70.5 70.1 69.3 68.8Salad dressing — ---------- — - — ----- ------- 100.1 100.6 100.6 100.8 100.9 100.8 100.6 100.7 100.3 100.1 99.2 98.7 97.9Peanut b u tter 2 / ------------------------------- 113.8 114.6 114.4 114.0 114.0 113.9 113.8 114.0 113.4 113.4 113.2 113.5 113.4

Sugar and sweets ------------------------------------ 120.5 120.1 120.1 120.2 120.1 119.9 120.2 120.6 120.7 120.8 121.0 121.1 121.2S u g a r -------- ----- — - — — - — —------— ----- 119.0 118.4 118.1 118.5 118.1 117.8 118.4 119.0 119.2 119.7 120.1 120.3 120.6Corn syrup 2 / - - — ---------------------— - — 112.8 112.2 112.5 112.6 112.7 112.6 112.7 112.8 112.9 112.9 113.0 113.1 113.2Grape j e l l y 2 / ------------------------------------ 117.9 117.4 117.4 117.4 118.1 117.7 117.6 118.1 118.1 118.1 118.3 118.6 118.3Chocolate bar 2 / ------ -----------— - - — 114.0 114.1 114.2 114.2 114.0 113.9 113.9 114.1 114.0 113.8 113.8 113.7 113.8

Eggs, grade A, la rge — -------------------------M iscellaneous food s:

75.7 83.3 80.0 77.5 68.9 64.5 63.3 75.0 77.4 83.1 80.8 78.9 75.8

G ela tin , flav ored 2 J ------ -—----------- 107.8 106.4 106.9 107.3 107.4 107.8 108.3 108.5 108.3 107.7 107.9 108.3 108.3

1960

A ll f o o d s ------------------- ----------------------------- 119.7 117.6 117.4 117.7 119.5 119.7 120.3 120.6 120.1 120.2 120.9 121.1 121.4Food away from home 1 / ---------------- -— - — 118.8 117.6 117.8 118.0 118.5 118.6 118.8 118.9 119.1 119.3 119.4 119.6 119.9Food at h om e------ ----- ----------------— ------------- 116.9 114.7 114.4 114.7 116.7 117.0 117.7 117.9 117.4 117.4 118.2 118.4 118.7

Cereals and bakery products -------- -------C ereals:

136.8 134.8 135.2 135.5 135.8 135.6 136.1 137.5 137.7 137.8 138.5 138.6 139.0

Flour, w h e a t-------- -— — — — — ------- 114.8 113.4 113.5 113.9 114.8 114.6 115.1 115.3 115.3 114.3 115.2 115.7 116.0B iscu it mix 7 j -------------------------------- 96.2 96.4 96.4 96.2 96.3 96.1 96.3 96.2 96.4 95.7 95.8 96.1 96.1Macaroni 1 0 / ---------------------------------- 11/100.7 — - - — 100.0 100.4 100.6 100.8 100.9 100.9 100.9 100.9 101.1Corn m e a l---- ---------------- ------------------ 115.7 115.6 115.7 115.6 115.4 115.4 115.4 115.5 115.7 115.8 115.8 115.8 116.1R i c e --------------- -----------------— ---------— 96.4 96.4 96.6 96.5 96.7 96.7 96.5 96.5 96.4 95.9 96.6 96.1 96.2R olled oa ts ---------------------- — ---------- 149.2 146.1 147.4 148.3 148.8 149.1 149.5 149.8 150.1 149.9 149.8 150.5 150.8Corn flak es -------------------------------------

Bakery products:152.9 152.4 152.4 152.6 152.4 152.4 152.5 152.8 152.8 153.3 153.3 153.5 153.8

B re a d -------------------------— -------------------- 152.5 148.7 149.7 150.2 150.4 -150.2 151.0 153.6 154.0 154.5 155.8 155.8 156.5Soda crackers 2 / ----------------- ---------- 112.8 112.8 112.7 112.4 112.5 112.6 112.8 112.8 113.0 113.1 112.6 113.0 113.0V a n illa cook ies ------------------------------ 126.2 126.1 126.2 126.2 126.0 125.3 125.5 126.2 126.4 126.5 126.8 126.4 126.4

Meats, p ou ltry , and f is h --------------------- 109.3 106.4 106.2 107.2 109.3 109.7 110.3 110.8 111.3 110.2 110.0 109.9 110.5M e a ts ------------------------------------------------- 114.5 110.8 110.4 111.4 114.1 115.0 115.8 116.0 117.0 115.8 116.0 115.7 116.5

Beef and v e a l ---------------------------------- 120.0 121.0 120.2 120.5 122.2 121.6 121.0 120.1 119.6 118.6 118.2 118.0 119.2Round s t e a k ------ ----- — ----------------- 127.9 128.1 127.2 127.6 130.1 129.4 129.3 128.2 128.0 127.1 127.2 125.8 126.7S ir lo in steak 10/ ----------------- -— 11/ 99.4 - - - - - - 100.0 100.4 100.4 100.0 99.7 99.0 98.2 98.3 98.5Chuck r o a s t ------------------------- ------ 111.2 113.4 113.0 113.0 115.7 113.8 112.0 109.4 109.6 108.3 107.1 108.5 110.8Rib roast — --------------- ---------------- 122.8 123.3 122.3 122.7 122.0 124.0 123.9 123.5 123.2 121.8 122.2 121.9 122.4Hamburger ------------------------------------- 107.9 109.5 108.0 108.4 109.4 108.7 108.3 108.9 107.5 106.5 106.3 105.7 107.0Veal c u t l e t s ---------------------------- — 152.8 152.8 154.0 155.1 154.1 154.1 154.2 152.3 151.3 152.2 151.8 150.4 151.2

P o r k ............................................................. 101.1 92.4 92.5 94.2 98.2 100.5 102.7 104.5 106.7 104.9 105.8 105.2 106.1Pork chops, cen ter cut -------------- 118.5 107.9 107.7 111.1 115.8 113.5 118.6 124.0 124.2 124.7 126.2 124.8 123.1Pork roa st, lo in h a lf 10/ -------- 11/106.4 - - - - - - 100.0 98.8 103.6 108.0 108.9 108.1 110.8 110.3 109.2Bacon, s l ic e d ------------------------------ 1 89.6 78.7 79.6 80.4 87.4 91.0 92.2 92.3 97.2 94.3 94.0 93.3 94.7Ham, whole - - - - - - - — ------------------- 93.0 90.2 89.5 90.5 89.3 94.3 94.4 94.7 94.9 93.0 93.9 94.3 97.2

Lamb, l e g ------------------------ ---------------Other meats:

107.5 106.6 105.5 107.2 109.1 110.8 112.1 109.2 106.9 106.6 106.4 106.0 104.1

Frankfurters 2 / -------------------------- 102.6 101.1 100.6 100.7 102.5 102.6 102.6 101.9 104.3 103.4 103.4 103.9 103.8Luncheon meat, earned 2/ —------ 104.1 104.7 104.0 104.1 104.0 104.4 104.3 104.2 103.5 103.9 103.8 104.2 104.5

P ou ltry, fry in g chickens ---------------- 71.7 71.4 72.5 74.2 73.9 72.3 71.7 73.7 72.3 71.1 69.0 69.6 69.0F i s h ........................— ..................................... 119.7 119.5 119.3 119.3 119.3 119.6 119.7 119.5 119.4 119.5 119.9 120.4 120.6

Fish, fresh or frozen -------------------Canned f is h :

123.2 123.7 123.4 123.7 123.0 123.3 123.5 122.8 122.5 122.7 122.9 123.4 123.2

Salmon, p i n k ----------------- ------------- 137.7 134.9 135.4 135.4 135.8 136.3 136.3 136.9 137.1 138.0 140.0 142.1 144.7Tuna f is h 2/ ------------------------------ 93.9 93.8 93.7 93.1 93.8 94.2 94.0 94.5 94.6 94.2 93.8 93.7 93.5

Dairy products --------------------------------------- 116.8 116.5 116.5 116.4 115.3 115.0 115.0 115.8 116.6 117.5 118.4 118.9 119.3Milk, fresh , (g rocery ) --------------------- 123.9 124.0 124.1 124.0 121.9 121.3 121.3 122,7 124.0 125.0 125.9 126.0 126.2Milk, fresh , (d e liv e re d ) ...............— 128.3 127.8 128.0 127.8 126.2 125.9 125.9 127.4 128.7 129.9 130.4 130.5 131.0Ice cream 2 / -------------------------------------- 97.8 98.7 98.5 98.5 97.8 97.8 97.9 97.3 97.6 97.1 97.3 97.6 97.2Butter -------------------------------------------------- 94.9 95.4 94.4 94.3 93.9 94.1 93.9 93.7 93.9 95.0 96.4 97.0 97.1Cheese, American process ----------------- 113.7 111.4 111.8 112.2 112.3 112.1 112.4 112.7 112.5 113.4 115.3 118.4 120.3Milk, evaporated -------------------------------- 115.8 114.9 115.2 115.3 115.6 115.3 115.6 115.8 116.0 116.5 116.3 116.4 116.1

A ll f r u it s and vegetab les ------------------ 128.3 125.7 125.9 125.0 129.9 132.9 136.1 134.4 127.3 124.6 124.8 126.2 126.3Frozen fr u it s and vegetab les 2 / ----

Frozen f r u it s :108.8 110.2 109.2 108.4 108.0 107.2 107.5 107.7 107.8 108.0 109.5 110.5 111.2

Straw berries 2 / ------------------------ - 82.9 82.6 82.7 82.6 82.1 82.4 82.0 82.7 83.0 83.2 83.7 84.5 83.7Orange ju ic e concentrate 2 / ---- 123.5 127.1 124.4 122.9 122.0 120.3 121.4 121.2 121.5 121.5 125.0 126.6 127.9Lemonade concentrate 10/ ----------

Frozen v egeta b les:11/ 96.4 — 100.0 97.8 96.8 95.7 93.8 94.5 96.1 96.1 96.4

Peas, green 2 / -------------------------- 102.6 102.0 101.9 101.8 101.7 100.9 101.1 101.8 102.3 103.1 103.4 104.8 106.2Beans, green 2 / --------------- ------— 105.0 104.4 104.8 104.1 104.6 104.8 104.9 105.3 105.3 104.8 105.4 105.7 105.8P otatoes , french fr ie d 10/ ------ 11/100.3 - - - - - - 100.0 99.9 100.4 100.5 100.4 100.5 100.4 100.4 100.5

Fresh fr u it s and vegetab les ------------Fresh fr u it s :

134.1 129.9 130.7 129.3 137.2 142.0 147.0 144.2 132.7 128.2 128.1 129.9 129.6

Apples --------------- -------------------------- 12/142.5 120.2 124.2 129.9 142.6 158.4 187.7 196.4 8/ 134.9 121.5 122.9 128.8Bananas---- ------------- --------------------- 98.7 107.1 102.7 100.6 94.9 95.0 99.3 90.8 95.6 97.8 101.9 96.2 102.1Oranges, s iz e 200 ------------------------ 162.1 139.6 137.5 140.6 149.6 149.6 157.0 170.1 178.0 183.0 189.7 188.9 161.4Lemons 3 / ---- ------------------------- -— 105.3 105.5 103.8 102.7 99.6 98.9 97.1 98.0 101.3 107.3 111.4 115.5 122.8G rapefru it, s iz e 64 l / ------ ------- 144.3 121.4 120.7 120.5 124.6 139.3 153.9 157.8 154.5 173.9 189.6 143.1 132.1Peaches 4 / ------------------------------------ 5 /101 .0 k * * * * * 105.9 90.8 106.2 * k *Straw berries 6 / ------ — — ------------

See foo tn otes at end o f ta b le .

5 / 99.1 k * * 111.2 101.9 84.2 * * * * *

26


Table 6 . Indexes of Retail Prices of Principal Foods in the United States, by Month, 1959 and 1960—Continued

/1947-49“ 100 unless otherwise in d icated /

1960A r t ic le o r group Aver

age Jan. Feb. Mar. Apr. May June July Aug. Sept. Oct. Nov. Dec.

A ll fr u it s and vegetab les—Con.Fresh fr u it s and vegetables--C on .

Fresh f r u it s — Con.Grapes, seed less 4 / ---------------------- - 13/ 89.5 * * * * * * 115.9 82.8 77.1 84.4 87.4 *Watermelons 9 / --------------------------------- 5 / 82.7 * * * * * 118.3 70.0 59.9 * * * *

Fresh vegetables:Potatoes ------ ----------- ------------------------ 135.6 124.2 129.7 131.1 151.4 157.5 153.1 146.2 133.2 124.9 121.6 126.0 128.1Sweetpotatoes --------------- ------ ----------- 12/121.6 112.3 114.4 114.3 114.5 120.9 129.9 8 / 153.2 127.1 113.2 116.0 121.7O n io n s----------------------— -------— — ----- 107.8 104.2 99.1 95.0 106.7 119.0 117.6 120.1 119.2 109.3 101.8 101.4 100.7Carrots --------------------------------------------- 109.3 110.1 100.3 98.9 97.0 100.7 109.3 121.2 122.4 114.6 111.2 111.3 114.9Lettuce, s ize 6 0 ----------- -— -------- - 121.4 132.9 140.5 123.8 119.8 119.5 99.9 127.5 114.2 121.4 116.1 133.0 108.1Celery 1/ — -------------------------------------- 95.2 105.0 101.8 98.4 86.6 92.6 97.2 101.6 92.3 96.0 91.9 91.2 87.8Cabbage-------------------------------------------- 139.1 165.6 157.4 144.2 142.0 178.5 158.9 131.5 122.2 115.6 114.4 115.6 123.2Tomatoes 2 / - -------------------------------------- 112.5 140.6 133.0 121.5 140.2 139.0 119.1 109.2 75.1 68.6 78.4 87.4 137.4Beans, green - - ----------------- ----- -------- - 119.0 129.8 154.7 154.0 128.0 130.7 109.1 97.7 92.3 99.2 101.7 118.9 111.6

Canned fr u it s and vegetables — ----------- 113.1 113.0 112.0 112.1 112.3 112.5 112.7 112.9 113.2 113.3 113.8 114.4 115.0Canned fr u it s :

Orange ju ic e 2 / - - — ---- ------------------- 137.3 145.2 138.7 137.4 136.8 135.4 135.4 135.6 136.1 135.4 136.0 136.9 138.7Pineapple ju ic e 10/ - - - - - - - - — ------ 11/ 96.9 — - - — 100.0 100.4 100.4 96.6 96.0 95.2 95.0 94.4 94.5Peaches — ----------------------------------------- 107.4 107.9 107.2 107.0 107.4 107.4 107.0 107.9 108.2 107.1 107.0 107.3 107,5P in e a p p le ---- -------------------- -------------- 122.7 121.3 121.7 122.0 121.9 122.5 122.4 122.8 123.2 123.6 123.3 123.8 123.5Fruit c o c k ta il 2/ ---------------------------- 103.8 103.5 103.8 103.6 103.3 103.6 103.7 104.0 104.3 104.1 104.0 104.0 103.9

Canned vegetab les:Corn, cream s ty le ---------------------------- 113.5 112.2 110.8 110.8 111.7 112.1 112.4 113.3 113.7 114.5 115.1 116.7 118.3Peas, g r e e n --------------- --------- — -------- 98.4 94.4 95.1 95.2 95.6 96.6 97.3 98.9 99,7 100.9 101.6 102.4 102.6Tom atoes------ ---------- -—-------------------- 108.8 105.0 106.4 108.5 109.1 109.9 109.9 110.3 109.6 109.2 109.0 109.0 109.7Tomato ju ic e 10/ — - — - — -------------- 11/101.6 — - - — 100.0 100.8 101.3 101.5 101.7 101.7 101.7 102.8 103.2Baby foods 2 / ---------------------------------- 104.2 102.6 102.5 102.7 102.9 102.8 102.7 102.6 103.0 104.7 107.5 107.9 108.6

Dried fr u it s and vegetables ---------— — 122.9 122.7 123.3 122.8 122.9 122.7 122.5 122.6 122.4 122.1 122.5 123.2 124.7P ru n es---- -------------------------------------------- 163.9 162.8 162.9 162.7 163.0 163.0 163.3 163.5 163.6 163.6 164.3 165.9 167.8Dried beans -------------------------------------— 88.3 88.6 89.6 88.9 88.8 88.5 88.1 88.0 87.7 87.3 87.6 87.6 88.8

Other foods at hom e----------—--------— -------- 106.8 104.5 102.9 103.4 106.1 104.9 104.5 104.8 106.5 109.3 112.0 111.6 111.6P a r tia lly prepared foods:

Soup, tomato 2/ ----------------------------------- 99.8 99.3 99.7 100.2 100.5 100.1 100.5 100.2 100.1 99.2 99.4 99.0 99.5Be an 8 with pork 2 / -------- ------------------ 105.1 105.3 105.3 105.2 105.2 104.7 105.0 105.0 105.0 105.3 105.0 105.3 105.1

Condiments and sauces:P ick les , s l ic e d 2/ — ------------------------ 99.4 99.0 99.0 99.1 99.1 99,2 100.0 99.4 99.5 99.5 99.6 99.6 99.8Catsup, tomato 2/ ----------------------— ----- 99.5 98.2 98.5 98.3 99.3 99.8 99.7 99.9 99.7 100.0 99.9 100.2 100.2

B everages--------------------------------------- -------- 161.6 161.7 160.9 160.8 161.7 162.2 162.6 163.3 161.2 160.7 161.5 161.7 161.4C o f f e e .......... ................................................... 136.6 137.9 137.1 137.1 137.3 137.5 137.6 138.3 135.3 134.4 135.6 135.8 135.4Tea 2/ .............................................................. 126.0 125.7 125.7 125.7 125.8 126.0 125.9 126.2 126.2 126.1 126.3 126.2 126.3Cola drinks 2 / ------------------------------------ 132.3 130.0 129.3 129.0 131.2 132.1 133.0 133.3 133.7 133.9 134.0 134.0 134.0

Fats and o i l s ------ ---------------------—-------- 78.1 78.9 77.5 77.3 77.6 77.2 77.1 77.6 78.1 78.7 78.6 79.3 79.7Shortening, hydrogenated ---- ------------- 78.1 79.4 76.8 76.9 77.6 76.6 76.0 76.9 78.1 78.9 79.0 80.3 81.0Margarine — -------------------- -------------------- 71.0 72.1 71.3 70.9 70.9 70.5 70.4 72.9 70.4 71.0 70.8 71.1 71.5L a r d .................................................................. 70.3 68.3 67.6 67.0 67.8 68.3 68.7 69.6 71.1 73.1 72.9 73.9 74.7Salad dressing — - —---------------- ---------- 95.8 97.3 96.0 95.5 95.7 95.7 95.5 95.9 95.7 95.5 95.4 95.7 95.7Peanut butter 2/ - - - — ------— -------------- 113.2 113.2 113.1 113.0 112.9 112.8 113.2 113.3 113.5 113.4 113.2 113.2 113.3

Sugar and s w e e ts ---- -------— - —--------------- 121.1 121.3 121.1 121.2 121.0 120.9 120.8 121.0 122.0 122.7 121.8 120.0 119.4Sugar ---------------------------------------------------- 121.2 120.3 119.6 119.7 119.5 119.5 119.2 119.6 122.0 123.3 123.7 123.8 123.8Corn syrup 2 / — ----------- ---------------------- 113.8 113.6 113.6 113.6 113.6 113.6 113.5 113.7 113.9 113.8 113.9 114.0 114.2Grape j e l l y 2 / --------------------------------— 120.1 119.3 119.8 120.2 120.2 119.9 119.5 119.8 119.8 121.0 120.3 120.4 121.3Chocolate bar 2/ ------------------------------ 111.5 113.8 113.8 113.7 113.3 113.4 113.4 113.4 113.4 113.3 110.2 104.3 102.1

Eggs, grade A, large ----------------------------- 81.6 72.7 68.5 70.4 79.3 75.1 73.2 73.6 80.1 89.8 99.6 98.7 98.4M iscellaneous foods:

G elatin , flavored 2 f ------ ------- --------- 108.0 108.3 108.3 107.9 107.4 107.5 108.0 108.5 108.6 108.3 108.6 106.9 108.1Potato chips 1 0 / ------ ----- --------------------- 100.4 “ “ 100.0 100.1 100.2 100.4 100.8 100.7 100.3 100.5 100.9

*/ Priced only in season. 1/ January 1953=100.2/ December 1952=100. y May 1953=100. y 1953=100.y 3-*onth average.6/ April 1953=100.2/ 4-month average.8/ Not available. y June 1953=100.10/ April 1960=100.11/ 9-month average.12/ 11-month average.13/ 5-month average.

27


Table 7. Average Retail Prices of Principal Foods in the United States 1 / , by Month, 1959 and 1960

^In Cents]

1959

Average Jan. Feb. Mar. Apr. May June July Aug. Sept. Oct. Nov. Dec.

Cereals and bakery products: C e re a ls :

F lour , wheat-------------------------------- 54.5 55.0 54.8 54.9 54.9 54.9 54.4 54.3 54.1 53.9 53.8 54.0 54.5B is cu it mix 2 / ---------------------------- 26.9 26.8 26.8 26.8 26.8 26.9 26.9 27.0 27.0 27.0 27.0 26.9 26.9Corn meal 3 / -------------------------------- 13.0 12.9 12.9 12.9 12.9 13.0 13.0 13.0 13.0 13.0 13.0 13.0 13.0R ice , short g ra in 4 / ----------------- 18.7 18.7 18.5 18.5 18.5 18.6 18.9 19.0 19.0 18.9 18.7 18.5 18.5R ice , long gra in 57------------------- 21.0 21.1 21.2 21.2 21.2 21.2 20.9 21.0 20.8 20.9 20.8 20.8 20.5R olled o a ts ---------------------------------- 20.5 20.4 20.4 20.4 20.4 20.4 20.4 20.4 20.4 20.4 20.4 20.5 21.1Corn fla k e s 6 / - -------------------------- 25.6 25.7 25.6 25.6 25.6 25.6 25.5 25.6 25.6 25.6 25.7 25.7 25.7

Bakery products:Bread--------------------------------------------- 19.7 19.6 19.5 19.6 19.6 19.7 19.7 19.8 19.7 19.7 19.8 19.8 19.8Soda cra ck ers------------------------------ 29.1 29.2 29.2 29.3 29.2 29.2 29.1 29.2 29.1 29.1 29.0 29.0 29.0V a n illa cook ies 7 / --------------------- 24.4 24.4 24.4 24.4 24.4 24.5 24.5 24.5 24.5 24.4 24.4 24.4 24.4

Meats, p o u ltry , and f i s h : Meats:

Beef and v e a l :Round steak 2 / 8 / ------------------- 107.3 106.7 107.1 107.2 107.7 107.7 108.1 108.9 107.0 107.8 106.5 107.0 106.4Chuck roa st 8 / 9 / ------------------- 64.1 64.3 65.5 65.2 64.8 65.7 64.5 64.2 62.7 62.1 63.6 63.5 63.2Rib roa st 2 / 8 / ----------------------- 82.7 82.5 82.4 82.1 82.9 83.1 82.9 83.5 82.5 83.0 82.9 82.6 82.3Hamburger--------------------------------- 54.9 55.6 55.7 55.2 55.0 55.3 55.3 55.4 54.7 54.6 54.6 53.9 53.7Veal c u t le ts 2 / ----------------------- 142.1 139.1 142.5 140.6 141.5 143.0 143.3 143.9 142.9 143.4 142.5 141.8 140.9

Pork:Pork chops, cen ter cu t ---------- 85.3 88.8 84.8 81.7 84.0 85.5 87.4 87.9 85.4 89.0 86.6 83.8 79.2Bacon, s l i c e d --------------------------- 66.5 72.1 69.4 67.5 68.4 68.8 68.6 68.4 66.6 65.9 63.1 60.7 58.4Ham, whole-------------------------------- 62.2 67.5 64.9 63.7 63.1 62.7 63.1 62.2 60.1 60.5 59.6 59.1 59.6

Lamb, leg 1 0 /------------------------------ 75.1 75.5 73.9 73.7 75.2 76.5 77.4 76.8 74.9 74.8 74.7 74.4 73.9Other meats:

F ra n k fu rters--------------------------- 64 o0 65.7 65.3 64.9 64.8 64.2 63.9 64.0 63.5 63.5 63.3 62.8 61.9Luncheon meat-------------------------- -1 2 -o z . can 51.4 53.0 52.0 51.8 51.5 51.3 51.2 51.1 51.0 50.9 50.8 50.8 50.8

P ou ltry , fry in g ch ick ens:R ea d y -to -cook ------- ------------------- ----------pound 42.0 42.9 43.5 43.6 42.7 42.1 41 .4 42 .4 41.5 41.7 40.6 40.8 40.9

F ish :Fresh or fro ze n :

Ocean perch , f i l l e t , frozen 1 1 /---pound 47.5 47.6 47.7 47.7 47.9 47.5 47.7 47.5 47.2 47.3 47.0 47.5 47.5Haddock, f i l l e t , frozen 1 2 /- 58.4 59.7 60.2 59.7 60.6 59.2 58.8 58.2 57.9 57.1 56.6 5 6 .4 56.5

Canned:Salmon, p in k ------- ---------— - - -1 6 -o z . can 62.0 61.4 61.0 60.9 61.1 61.2 61.4 61.5 61.7 62.3 63.3 63.8 64.3Tuna f i s h , chunk 1 3 /------------6 -6% -oz. can 33.1 33.7 33.6 33.5 33.5 33.4 33.3 33.3 33.2 32.6 32.1 32.3 32.4

Dairy products:M ilk , fr e sh , (g rocery ) 1 4 /---------- 24.1 24.0 24.1 24.0 23.7 23.6 23.5 23.8 24.1 24.4 24.5 24.5 24.7M ilk , fr e s h , (d e liv e re d ) 1 5 /------ 25.3 25.3 25.2 25.2 24.9 24.8 24.7 25.0 25.3 25.6 25.8 25.8 25.9Ice cream------------------- ------------- ------- 16/29.7 29.5 29.6 29.7 29.7 29.7 29.7 29.6 29.7 29.7 29.7 17/87.7 87.6B utter------------------- -------------------------- 75.3 - 74.7 74.5 74.3 74.4 74.1 74.0 74.1 74.3 76.6 76.8 77.2 78.5Cheese, American process 1 8 /------ 58.2 58.2 58.2 58.0 58.0 58.1 58.1 58.5 58.2 58.2 58.3 58.3 58.5M ilk , evaporated--------------------------- 14%-oz. can 15.2 15.1 15.2 15.2 15.2 15.2 15.2 15.2 15.2 15.2 15.2 15.2 15.5

A ll f r u it s and v e geta b les :Frozen fr u it s and v e geta b les :

Frozen f r u i t s :S traw berries— - — ---------------- 26.2 26.4 26.2 26.1 26.1 25.7 25.8 26.0 26.2 26.3 26.5 26.5 26.5Orange ju ic e con cen tra te------ 25.8 27.4 25.4 24.9 24.8 24.7 25.3 26.0 26.3 26.4 26.4 26.4 25.3

Frozen v egeta b les :Peas, green------------------------------ 19.9 20.1 19.9 20.0 20.0 19.8 19.8 19.9 19.9 19.8 19.9 19.9 19.8Beans, green--------------- 22.7 22.9 22.9 22.8 22.8 22.7 22.6 22.7 22.7 22.7 22.4 22.4 22.6

Fresh f r u it s and v egeta b les : Fresh f r u it s :

Apples--------------------------------------- 14.2 12.8 13.2 13.8 14.9 15.4 16.6 16.4 15.8 14 o 1 12.4 12.3 13.2Bananas------------------------------------- 17.0 17.2 17.1 16.9 16.3 17.0 16.8 16.6 16.8 17.2 18.8 17.1 16.4Oranges, s iz e 200------------------- 66.4 64.3 61.3 61.1 62.1 65.2 69.6 68.4 69.9 69.8 70.5 67.8 67.1Lemons--------------------------------------- 18.9 19.5 19.1 18.9 18.7 18.4 18.1 17.9 17.9 19.3 19.5 19.8 19.7G ra p e fru it, s iz e 64--------------- 13.3 12.4 11.8 11.6 11.8 12.3 13.8 15.0 16.5 16.5 13.2 12.7 12.5Peaches (J u ly -S e p t .) ------------- 19/17.1 ( * / ) (* / ) ( * / ) ( * / ) ( * / ) ( * / ) 18.0 15.5 17.7 ( * J ) ( * / ) ( * / )Straw berries (A p ril-J u n e )---- 19/31.6 ( * / ) ( * / ) ( * / ) 34.7 29.8 30.2 <*/> (* / ) ( * / ) a n ( * / ) ( * / )Grapes, seed less (Ju ly -N ov.) 20 /25 .6 ( ± 0 (£/> (* / ) £ / ) ( * / ) ( * / ) 33.1 23.2 21.9 24.2 (2 1 /) ( * / )Watermelons (June-A ug.)-------- JL9/5.3 < */) ( * / ) ( * / ) ( * / ) ( * / ) 7 .2 4 .7 4 .0 ( I D ( * / ) ( * / ) a n

Fresh v egeta b les :P o ta to e s ----------------------------------- 63.3 54.3 54.5 52.8 55.8 63.1 89.6 81.2 67.6 58.5 58.3 61.0 62.3Sw eetpotatoes-------------------------- 13.8 13.9 14.0 14.2 14.1 14.2 14.9 15.2 15.8 12.9 12.0 11.8 12.3Onions-----------------------------------------------------do 11.3 10.8 11.7 15.7 16.9 14.2 11.0 10.2 9 .9 9.2 8.6 8 .6 8.7C arrots------------------------------------- 14.4 14.7 14.4 14.3 14.1 14.1 14.4 14.5 14.5 13.9 14.6 14.5 15.2L ettu ce , s iz e 6 0 - - ----------------- 18.0 16.7 19.5 16.7 15.5 14.6 15.8 16.3 17.4 22.7 23.4 18.6 19.2Ce le r y — ----------------------------------- 14.2 15.1 13.8 12.9 12.3 13.1 14.5 14.5 13.4 14.5 15.0 15.2 15.5Cabbage------------------------------------- 9 .4 10.2 9.9 9 .4 8 .9 9.1 8 .5 8.7 8 .3 8 .4 9 .4 9.7 12.1Tomatoes----------------------------------- 29.6 35.3 32.2 32.1 32.3 34.4 30.1 26.0 22.0 21.1 27.0 28.2 34.3Beans, g r e e n ----------------------- — 25.6 29.9 31.0 27.0 29.8 28.0 19.2 18.8 19.4 21.2 21.5 30.0 31.9

Canned fr u it s and v egeta b les : Canned f r u i t s :

Orange j u i c e - - ---------------------------4 6 -o z . can 49.7 46.7 47.2 47 .4 47.9 49.0 50.3 51.3 51.9 52.1 51.8 51.6 49.7Peaches------------------------------------- -No. 2% can 35.5 35.6 35.9 36.2 36.4 36.3 36.5 36.5 35.6 34.6 34.3 34.0 33.9P ineapple---------------------------------- 36.3 35.7 35.8 36.0 36.1 36.1 36.1 36.2 36 .4 36.6 36.8 37.0 37.2F ru it c o c k t a i l ------------------------ ■No. 303 can 27.6 27.6 27.7 27.8 27.9 ! 27.9 27.9 27.9 27.7 27.3 27.0 27.0 26.9

Canned v e g eta b les : jCorn, cream s t y le -------------------■No. 303 can 19.3 18.6 18.9 19.1 19.4 19.5 19.6 19.7 19.6 19.3 19.2 19.1 19.0Peas, g re e n ----------------------------- 20.4 21.0 20.8 20.8 20.8 20.7 20.5 20.4 20.4 20.0 19.7 19.6 19.7Tomatoes 2 2 /---------------------------- 15.5 15.9 15.8 15.8 15.6 15.7 15.5 15.5 15.4 15.2 15.2 15.2 15.1Baby fo o d s --------------------- --------- •4%-5 ounces 10.1 10.1 10.1 10.1 10.1 10.1 10.1 10.1 10.1 10.1 10.1 10.1 10.1

Dried f r u it s and v e geta b les :Prunes 2 / ------------------------------------- 39.8 38.9 39.3 39.7 39.9 40.0 40.1 40.2 40.2 40.2 40.1 39.7 39.5Dried b e a n s -------------------------------

See foo tn o te s on page 31.

17.2 17.2 17.2 17.2 17.3 17.3 17.3 17.4 17.3 17.2 17.0 16.8 16.7

28


Table 7. Average Retail Prices of Principal Foods in the United States 1 / , by Month, 1959 and 1960—Continued

/£n Cent^/1959

A r t ic le or groupAver

age Jan. Feb. Mar. Apr. May June July Aug. Sept. Oct. Nov. Dec.

Other foods at home:P a r t ia lly prepared fo o d s :

Soup, tomato------------------------------- 12.5 12.4 12.5 12.5 12.6 12.5 12.5 12.6 12.5 12.4 12.4 12.4 12.5Beans with pork-------------------------- 15.0 15.1 15.1 15.1 15.1 15.1 15.0 15.0 15.0 15.0 15.0 14.9 14.9

Condiments and sauces:P ic k le s , s l ic e d 2 3 /----------------- 26.5 26.7 26.5 26.5 26.6 26.5 26.6 26.7 26.4 26.4 26.4 26.4 26.4Catsup, tomato---------------------------- 22.5 22.6 22.6 22.7 22.7 22.6 22.4 22.5 22.3 22.4 22.4 22.4 22.4

B everages:C o ffe e ------------------------------------------- 78.0 83.7 80.5 79.5 78.1 77.2 76.9 77.0 76.8 76.6 76.7 76.6 76.4C offee 2 4 /---------------------------------- 59.2 64.0 62.3 61.9 61.5 57.9 57.1 57.1 57.0 56.9 58.0 58.2 58.1Tea bags------------------------------------package o f 16 24.2 24.2 24.1 24.2 24.1 24.2 24.1 24.3 24.3 24.3 24.3 24.3 24.3Cola drink -----------------------carton - 36 ounces 29.2 28.3 28.3 29.2 29.4 29.4 29.4 29.4 29.4 29.5 29.6 29.6 29.4

Fats and o i l s :Shortening, hydrogenated--------- - - 3 - lb . can 88.2 92.3 90.0 89.4 88.8 88.0 88.2 88.7 88.9 88.2 86.0 85.3 85.0Margarine, co lored 1 0 /------------ 28.0 28.9 28.8 28.3 28.0 27.8 27.7 27.7 27.7 27.7 27.8 27.9 27.6Lard---------------------------------------------- 19.9 22.1 21.3 20.7 20.4 20.1 19.9 19.6 19.3 19.1 18.9 18.7 18.6Salad d ressin g ---------------------------- 37.6 37.8 37.8 37.8 37.9 37.8 37.8 37.8 37.7 37.6 37.2 37.1 36.8Peanut b u tte r ------------------------------ 55.7 56.1 56.0 55.9 55.9 55.8 55.7 55.8 55.5 55.5 55.4 55.6 55.5

Sugar and sw eets:Sugar-------------------------------------------- 57.2 56.9 56.7 56.9 56.7 56.6 56.9 57.1 57.3 57.5 57.7 57.7 57.9Corn syrup----------------------------------- 26.5 26.3 26.4 26.4 26.4 26.4 26.4 26.5 26.5 26.5 26.5 26.5 26.6Grape j e l l y --------------------------------- 28.2 28.1 28.1 28.1 28.3 28.2 28.1 28.3 28.3 28.3 28.3 28.4 28.3Chocolate b ar------------------------------ 5 .1 5 .2 5 .2 5.2 5 .1 5 .1 5 .1 5 .2 5 .1 5 .1 5 .1 5 .1 5 .1

Eggs, Grade A, large 2 5 /------------- 53.0 58.1 55.8 54.1 48.0 45.0 44.2 52.5 54.3 58.3 56.7 55.4 53.2M iscellaneous food s :

G e la tin , fla v o r e d ---------------------- -3 -4 ounces 9 .3 9 .1 9 .2 9 .2 9 .2 9 .3 9 .3 9 .3 9 .3 9 .2 9 .3 9 .3 9 .3

1960

Aver- 26/age Jan. Feb. Mar. Apr. May June July Aug. Sept. Oct. Nov. Dec.

Cereals and bakery products:C erea ls :

F lour , wheat-------------------------------- 55.4 54.6 54.7 54.9 55.3 55.4 55.7 55.7 55.7 55.3 55.7 55.9 56.1B iscu it mix 2 / ---------------------------- 26.9 27.0 27.0 26.9 26.9 26.9 26.9 26.9 27.0 26.8 26.8 26.9 26.9Macaroni 2 /2 7 / ---------------------------- 28 /23.0 — — — 22.9 23.0 23.0 23.1 23.1 22.9 23.1 23.1 23.2Corn meal 1 1 /------------------------------ 13.1 13.1 13.1 13.1 13.0 13.0 13.0 13.1 13.1 13.1 13.1 13.1 13.1R ice , short gra in 2 9 /--------------- 18.6 18.6 18.8 18.7 18.7 18.7 18.6 18.6 18.6 18.5 18.6 18.5 18.5R ice , long gra in 301 ----------------- 20.5 20.6 20.5 20.5 20.6 20.6 20.6 20.6 20.5 20.4 20.6 20.5 20.5R olled o a ts --------------------------------- 22.0 21.5 21.7 21.9 21.9 22.0 22.0 22.1 22.1 22.1 22.1 22.2 22.2Corn fla k e s --------------------------------- 25.8 25.7 25.7 25.7 25.7 25.7 25.7 25.8 25.8 25.9 25.9 25.9 26.0

Bakery products:Bread--------------------------------------------- 20.3 19.8 20.0 20.0 20.1 20.0 20.1 20.5 20.5 20.6 20.8 20.8 20.9Soda cra ck ers------------------------------ 29.0 29.0 28.9 28.9 28.9 28.9 29.0 29.0 29.0 29.0 28.9 29.0 29.0V an illa cook ies T J--------------------- 24.4 24.4 24.4 24.4 24.3 24.3 24.3 24.4 24.4 24.5 24.5 24.4 24.4

Meats, p o u ltry , and f i s h :Meats:

Beef and v e a l:Round steak 2 / ------------------------ 105.5 106.0 105.2 105.6 107.7 105.9 105.8 105.7 105.6 104.8 104.9 103.8 104.6S ir lo in steak 27/ 3 1 /.............. .................do 28/108 .8 — — 109.3 110.0 109.7 109.8 109.4 108.4 107.4 107.6 107.7Chuck roa st K)7"---------------------- 61.6 62.7 62.6 62.6 64.0 63.0 61.9 60.6 60.8 59.9 59.3 60.1 61.4Rib roa st 2 / ---------------------------- 81.7 82.0 81.3 81.6 81.1 82.4 82.3 82.3 82.0 81.0 81.3 81.1 81.4Hamburger--------------------------------- 52.4 53.2 52.5 52.7 53.2 52.8 52.6 52.9 52.2 51.7 51.6 51.3 51.9Veal c u t le ts 2 / ---------------------- 141.6 141.9 143.1 144.0 143.1 143.1 143.2 141.1 140.1 140.9 140.6 137.9 140.1

Pork:Pork chops, cen ter c u t ---------- 85.8 78.4 78.2 80.8 84.1 82.3 86.0 89.6 89.8 90.1 91.1 90.2 88.9Pork ro a s t , lo in h a lf 2 7 /---- 28 /62 .8 — — — 59.1 58.3 61.2 63.7 64.2 63.7 65.4 65.1 64.4Bacon, s l i c e d -------------------------- 65.5 57.5 58.2 58.8 63.9 66.6 67.4 67.5 71.0 68.9 68.7 68.2 69.2Ham, whole-------------------------------- 60.4 58.6 58.2 58.8 58.1 61.3 61.4 61.5 61.6 60.4 61.0 61.2 63.1

Lamb, leg 1 0 /------------------------------ 73.9 73.3 72.5 73.7 75.0 76.2 77.1 75.1 73.5 73.3 73.1 72.8 71.6Other meats:

F rankfurters---------------------------- 62.3 61.5 61.2 61.2 62.4 62.4 62.4 61.8 63.2 62.7 62.7 63.0 62.9Luncheon meat-------------------------- -1 2 -o z . can 50.4 50.7 50.3 50.4 50.3 50.5 50.5 50.4 50.0 50.2 50.2 50.4 50.5

P ou ltry, fry in g ch ickens:Ready-to-cook------------------------------ -----------pound 42.7 42.5 43.2 44.2 44.0 43.1 42.7 43.8 43.0 42.2 41.0 41 .4 41.0

Fish:Fresh or frozen :

Ocean perch, f i l l e t , frozen 1 1 /..........do 47 .4 47.5 47.6 47.4 47.5 47.5 47.6 47.3 47.2 47.2 47 .4 47.2 47.3Haddock, f i l l e t , frozen 3 2 /- 55.7 56.6 56.6 56.4 56.0 55.8 55.6 55.4 55.3 55.1 55.2 55.3 55.0

Canned:Salmon, pink---------------------------- • -1 6 -o z . can 66.3 64.8 65.0 65.0 65.2 65.5 65.5 65.9 66.1 66.5 67.5 68.5 69.7Tuna f i s h , chunk 1 3 /------------6 -6 ^ -oz . can 32.5 32.2 32.2 32.2 32.5 32.6 32.7 32.8 32.9 32.7 32.5 32.6 32.5

Dairy products:M ilk, fr e sh , (g rocery ) 3 3 /---------- 24.7 24.7 24.7 24.7 24.3 24.1 24.1 24.4 24.7 24.9 25.0 25.1 25.1M ilk, fr e sh , (d e liv e re d ) 2 / -------- 26.0 25.9 25.9 25.9 25.6 25.5 25.5 25.8 26.0 26.3 26.4 26.4 26.4Ice cream----------------------------------------- 86.8 87.7 87.5 87.5 86.9 86.9 87.0 86.3 86.6 86.2 86.4 86.6 86.3B utter---------------------------------------------- 74.9 75.3 74.5 74.4 74.1 74.3 74.2 74.0 74.1 75.0 76.1 76.5 76.6Cheese, American process 3 4 /------ 34.3 33.7 33.8 33.9 33.9 33.9 33.9 34.0 33.9 34.2 34.8 35.7 36.3M ilk, evaporated---------------------------- 14%-oz. can 15.7 15.6 15.7 15.7 15.7 15.7 15.7 15.7 15.8 15.8 15.8 15.8 15.8

A ll f r u it s and v e geta b les :Frozen f r u it s and v egeta b les :

Frozen f r u i t s :Straw berries---------------------------- 26.7 26.6 26.6 26.6 26.4 26.5 26.4 26.6 26.7 26.8 26.9 27.2 26.9Orange ju ic e con cen tra te------ 22.5 23.1 22.6 22.4 22.2 21.9 22.1 22.0 22.1 22.1 22.7 23.0 23.3Lemonade concentrate 2 7 /------ 28 /13 .4 — — — 13.9 13.6 13.5 13.3 13.0 13.1 13.3 13.3 13.4

Frozen v e ge ta b le s :Peas, green------------------------------ 20.0 19.9 19.9 19.9 19.8 19.7 19.8 19.9 20.0 20.1 20.2 20.5 20.8Beans, green---------------------------- 22.9 22.7 22.8 22.7 22.8 23.1 23.1 23.0 23.0 22.9 23.0 23.1 23.1P otatoes, french fr ie d 2 7 /- - 28/19.7 — — — 19.6 19.6 19.7 19.8 19.8 19.8 19.7 19.7 19.8

See footnotes on page 31.29


^/fn Cents j

Table 7. Average Retail Prices of Principal Foods in the United States 2/> by Month, 1959 and 1960—Continued

1960

A r t ic le or groupAver

age26

Jan. Feb. Mar. Apr. May June July Aug. Sept. Oct. Nov. Dec.

A l l f r u it s and v e geta b les—Con. Fresh f r u it s and v egeta b les :

Fresh f r u it s :Apples---------------------------------- 35/16.2 13.6 14.1 14.7 16.1 17.9 21.2 22.5 (2 1 /) 15.4 13.9 14.1 14.7Bananas-------------------------------- 15.9 17.2 16.5 16.2 15.3 15.3 16.0 14.6 15.4 15.8 16.4 15.5 16.4Oranges, s iz e 200-------------- 74.8 64.4 63.4 64.9 69.0 69.0 72.4 78.4 82.1 84.4 87.5 87.1 74.4Lemons---------------------------------- 19.5 19.5 19.1 19.0 18.4 18.3 17.9 18.1 18.7 19.8 20.6 21.3 22.7G ra pefru it, s iz e 64---------- 14.4 12.2 12.1 12.1 12.5 14.0 15.4 15.8 15.4 17.4 18.9 14.3 13.2Peaches (J u ly -S e p t .) -------- 19/16.3 (* / ) ( * / ) (± /) £ / ) ( * / ) ( * / ) 17.1 14.6 17.1 (* / ) ( * / ) ( i / )S traw berries (A pr.-June)- 19/34.3 (* / ) ( * / ) ( * / ) 38.5 35.3 29.1 (* / ) ( * / ) ( * / ) ( * / ) ( * / ) ( * / )Grapes, seed less (J u ly -N o v .)------ pound 36/25 .4 ( * / ) ( * / ) ( * / ) ( i / ) ( * / ) ( * / ) 32.9 23.5 21.9 24.0 24.8 < */)Watermelons (June-A ug.)- - 19/5 .1 <*/) ( i / ) (* / ) ( * / ) (* / ) 7 .3 4 .3 3.7 (* / ) ( * / ) ( * / ) ( * / )

Fresh vegeta b les :P otatoes------------------------------ 71.8 65.6 68.6 69.3 80.0 83.3 81.0 77.5 70.6 66.2 64.4 66.8 67.9Swee tp o ta to e s --------------------- 35/13.7 12.6 12.8 12.8 12.8 13.5 14.6 (2 1 /) 17.3 14.3 12.8 13.1 13.7Onions---------------------------------- 9 .2 8.9 8 .4 8.1 9.1 10.1 10.0 10.2 10.1 9.3 8.6 8.6 8.5C arrots-------------------------------- 14.1 14.2 12.9 12.7 12.5 13.0 14.1 15.6 15.8 14.8 14.3 14.3 14.8L ettuce , s iz e 60--------------- 17.3 19.0 20.1 17.7 17.1 17.1 14.3 18.2 16.3 17.3 16.5 18.9 15.4C elery---------------------------------- 13.9 15.3 14.8 14.3 12.6 13.5 14.1 14.8 13.4 14.0 13.4 13.3 12.8Cabbage-------------------------------- 9 .5 11.4 10.8 9.9 9.8 12.3 10.9 9.0 8 .4 7.9 7.8 7.9 8 .4Tomatoes------------------------------ 31.6 39.5 37.4 34.1 39.4 39.0 33.5 30.6 21.1 19.3 22.0 24.5 38.6Beans, green----------------------- 25.3 27.7 33.0 32.8 27.3 27.9 23.2 20.7 19.6 21.0 21.6 25.2 23.7

Canned fr u it s and vegeta b les : Canned fr u it s :

Orange ju ic e ----------------------- —46-o z . can 43.0 45.5 43.5 43.0 42.8 42.3 42.3 42.4 42.6 42.4 42.5 42.8 43.4Pineapple ju ice 2 7 /---------- 28 /33.2 — — — 34.2 34.4 34.4 33.1 32.9 32.6 32.5 32.3 32.4Peaches--------------------------------- 33.6 33.8 33.5 33.5 33.6 33.6 33.5 33.7 33.9 33.5 33.5 33.6 33.6Pineapple----------------------------- 37.9 37.5 37.6 37.7 37.7 37.8 37.8 38.0 38.1 38.2 38.1 38.3 38.2F ru it c o c k t a i l ---------------------No. 303 can 27.0 26.9 27.0 27.0 26.9 27.0 27.0 27.1 27.1 27.1 27.0 27.0 27.0

Canned v egeta b les:Corn, cream s t y le -------------- -No. 303 can 19.2 19.0 18.8 18.7 18.9 19.0 19.0 19.2 19.2 19.4 19.5 19.7 20.0Peas, green------------------------- 20.7 19.9 20.0 20.0 20.1 20.3 20.5 20.8 21.0 21.2 21.4 21.5 21.6Tomatoes 2 2 /----------------------- 15.9 15.1 15.4 15.8 15.9 16.1 16.2 16.3 16.1 16.0 16.0 16.0 16.1Tomato ju ic e 2 7 /---------------- —46-o z . can 28/32.1 — — — 31.5 31.8 31.9 32.0 32.1 32.1 32.1 32.5 32.6Baby fo o d s --------------------------- -4%-5 ounces 10.2 10.0 10.0 10.0 10.0 10.0 10.0 10.0 10.1 10.2 10.5 10.5 10.6

Dried fr u it s and vegeta b les :Prunes 2V-------------------------------- 39.7 39.4 39.5 39.4 39.5 39.5 39.6 39.6 39.6 39.7 39.8 40.2 40.7Dried beans---------------------------- 16.7 16.8 16.9 16.8 16.8 16.7 16.7 16.6 16.5 16.5 16.5 16.5 16.7

Other foods at home:P a r t ia lly prepared food s :

Soup, to m a to ---— ------------------— 11-oz. can 12.5 12.4 12.4 12.5 12.5 12.5 12.5 12.5 12.5 12.4 12.4 12.4 12.4Beans with pork----------------------— 16-oz. can 14.9 14.9 14.9 14.9 14.9 14.8 14.9 14.8 14.8 14.9 14.8 14.9 14.8

Condiments and sauces:P ick le s , s l ic e d ---------------------- 26.4 26.3 26.3 26.4 26.4 26.4 26.6 26.4 26.4 26.4 26.5 26.5 26.5Catsup, tomato-------- -------------- 22.6 22.3 22.3 22.3 22.5 22.6 22.6 22.7 22.6 22.7 22.7 22.7 22.7

Beverages:C o ffe e .............................................. 75.3 76.1 75.4 75.4 75.6 75.8 75.7 76.2 74.9 74.7 74.5 74.6 74.4C offee 2 4 /..................................... 59.2 59.6 59.6 59.6 59.6 59.5 59.8 60.0 58.1 57.4 59.0 59.2 59.0Tea bags--------------------------------package o f 16 24.4 24.3 24.4 24.3 24.4 24.4 24.4 24.5 24.5 24.5 24.5 24.5 24.5Cola drink------------------- carton - 36 ounces 29.8 29.3 29.1 29.0 29.5 29.7 29.9 30.0 30.1 30.1 30.2 30.2 30.1

Fats and o i l s :Shortening, hydrogenated----- — 3 -lb . can 81.9 83.3 80.6 80.8 81.4 80.4 79.7 80.6 81.8 82.7 82.8 84.1 84.9Margarine, co lored 1 0 /--------- 26.9 27.4 27.0 26.9 26.9 26.7 26.7 26.7 26.7 26.9 26.9 27.0 27.1Lard--------------- ------------------------- ...................do 19.0 18.4 18.2 18.1 18.3 18.4 18.5 18.8 19.2 19.7 19.7 20.0 20.2Salad dressin g ----------------------- 36.0 36.6 36.1 35.9 36.0 36.0 35.9 36.1 36.0 35.9 35.9 36.0 36.0Peanut b u tte r ------------------------- 55.5 55.5 55.4 55.3 55.3 55.3 55.5 55.6 55.6 55.6 55.5 55.5 55.6

Sugar and sweets:Sugar---------------------------------------- 58.2 57.8 57.3 57.5 57.4 57.3 57.2 57.4 58.6 59.2 59.4 59.4 59.4Corn syrup------------------------------- 26.7 26.6 26.6 26.6 26.6 26.6 26.6 26.6 26.7 26.7 26.7 26.7 26.8Grape J e lly ----------------------------- 28.8 28.5 28.7 28.8 28.8 28.7 28.6 28.7 28.7 29.0 28.9 28.9 29.1Chocolate bar------------------------ 5 .0 5.1 5.1 5 .1 5.1 5.1 5.1 5.1 5.1 5.1 5.0 4.7 4.6

Eggs, Grade A, large 2 5 /--------- 57.3 51.1 48.2 49.5 55.8 52.9 51.5 51.6 56.2 63.0 69.9 69.3 69.1M iscellaneous food s :

G e la tin , fla v o re d ------------------ 9 .3 9.3 9.3 9.3 9.2 9.3 9 .3 9.3 9 .3 9.3 9.3 9.2 9.3Potato chips 27/ 3 7 /------------ 28 /27.3 27.3 27.3 27.4 27.2 27.3 27.3 27.2 27.2 27.3

See foo tn otes on page 31.

30


Footnotes to table 7.

*/ Priced only in season.i/ Except as indicated in footnotes, prices are averages for the 46 cities included in the Consumer Price Index.

Because of local variations in size and quality, averages may be based on fewer than 46 cities reporting comparable prices.2/ 45 cities.2/ 39 cities, January through May; 42 cities, June through December.i j 30 cities, January; 29 cities, February through May; 27 cities, June through December.$ J 16 cities, January; 17 cities, February through May; 19 cities, June through December.6/ 37 cities, January through May, 46 cities, June through December.2/ a cities.8/ Prices published prior to January 1959 were for ”U.S. Choice” grade only. The United States and city prices now include

some prices estimated on the basis of "U.S. Good” grade. For comparable December 1958 prices for each of 20 large cities, see Retail Food Prices by Cities. January 1959. p. 9.

2/ 43 cities, January through June; 44 cities, July through December.10/ 44 cities.32/ 42 cities.12/ 34 cities, January through September; 33 cities, October through December.12/ 43 cities.14/ 44 cities, January through October; 45 cities, November and December.15/ 43 cities, January through October; 44 cities, November; 45 cities December.16/ 10-month average.17/ Prices for £ gallon, beginning November 1959; comparable October 1959 price, 87.9. For comparable October 1959 prices for

each of 20 large cities, see Retail Food Prices by Cities. November 1959. p. 8.18/ 44 cities, January through October; 43 cities, November and December.19/ 3-month average.20/ 4-month average.21/ Insufficient quotations to publish average price.22/ 36 cities.23/ Specification changed from small, sweet, (midget), cucumber pickles, 7-J ounces, to fresh cucumber pickles, sliced cross

wise (”Bread and Butter Pickles”), 15 ounces, beginning January 1959.7 jJ 39 cities.25/ The United States average for eggs includes prices for all 46 cities. Prices are for Grade A, large eggs with the

following exceptions: Grade AA, large, in Seattle, beginning December 19535 Portland, Greg., beginning February 1954;San Francisco, beginning May 1954; Los Angeles, beginning August 1959; and ungraded eggs in some small cities.26/ Beginning in January I960, revised chain outlet weights were used in calculating average food prices, in accordance

with the Bureau*s established procedure for biennial revisions to keep the weighting factors up to date. For December 1959 average food prices for the United States and each of 20 large cities, comparable with January I960, see the special report, Retail Food Prices bv Cities. December 1959 (Revised.)

22/ This is one of eight (8) new items included in the food component of the Consumer Price Index beginning in May I960. Comparable April 1960 prices for each of 20 large cities appear in Retail Food Prices by Cities. May 1960. p. 8.

28/ 9-month average, including April price not included in index.22/ 27 cities.20/ 19 cities.31/ 40 cities, April through June; 41 cities, July through December.22/ 33 cities.33/ 45 cities, January and February; 46 cities, March through December.34/ Unit changed to jr pound beginning January I960; comparable December 1959 price 33.1. For comparable December 1959

prices for each of 20 large cities, see Retail Food Prices by Cities. January I960, p. 11.35/ 11-month average.36/ 5-month average.37/ 45 cities, May and June; 4 6 cities, July through December.

31


Table fl. Annual Average Retail Prices o f r’rjncipa3 Foods by City, 1959 and I960/In cents/

ArticleAtlanta,

Ga.Baltimore,

Md.Boston,Mass.

Chicago,111.

Cincinnati,Ohio

Cleveland,Ohio

Detroit,Mich.

Houston,Texas

Kansas City, Mo.

Los Angeles, Calif.

1959 i960 1959 I960 1959 I960 1959 I960 1959 I960 1959 I960 1959 I960 1959 I960 1959 I960 1959 I960Cereals and bakery products:

Cereals:Flour, wheat----------------------- -5 pounds 55.7 55.8 53.8 5U.8 51.2 51.5 50.8 52.0 52.1* 53.3 52.9 53.6 51.5 51.5 51.9 53.1 b9.3 50.0 63.b 65.2Biscuit mix— -------------------- -20 ounces 27.2 27.U 27.3 27.3 27.2 26.3 26.2 26.1* 26.3 26.1* 27 .b 27.3 27.1 26.5 26.2 26.2 26.6 26.5 27.3 27.bMacaroni— -pound — 1/23.9 — — 1/22.7 — 1/21.9 — 1/23.2 — — 1/23.0 — V23.b — 1/23.8 — 1/25.8 — 1/2U.1 — 1/23.8C o m meal-------------------------------do 7.2 7.2 13. b ~ 13.2 12.2 12.3 12.9 12.9 12.9 ~ 12.8 12.3 ~ 12.5 13.2 “ 13.1 11.9 “ 12.0 12.7 12.8 13.8 “ lb.ORice, short grain----------------------- do 1^.5 20.7 1 B . b 18.1 — — 21.1 20.3 — — — — — — ---- 17.5 16 . 8 — — —Rice, long grain— ---------------------- do -— - — — — — 20.5 20.5 (2/) 18.7 — — 20.6 19.7 (2/) 20.1 18 ,b 17.6 — — — 22.0 22.1Rolled oats----------------------- -18 ounces 20,1 22.8 20.1 21.2 19.8 21.1 19.8 21.6 19.9 20.9 20.0 21.5 20.b 21.9 20.3 21.6 19.5 21.1 21,6 23.9Corn flakes-- ---------------------12 ounces

Bakery products:3/26.6 26.6 2b.9 25.3 3/25.1 25.5 25.1 25.0 2l*o9 2l*.9 25.5 25.2 25.7 26.2 3/25.3 25.7 3/25.2 25.3 3/26.8 28.1

Bread-----------------------------------pound 19.3 19 .U 18.7 20.1 19.3 19.6 18.1* 18.9 1 8 .0 18.7 19.9 20.3 18.3 18.8 16.8 17.0 18,7 19.6 22.9 23.bSoda crackers--------------------------- do 29.2 29.2 28.7 28.7 29.5 29.2 28.7 2*.7 28.5 28.3 29.6 29.2 29.2 29.0 29.2 29.1 29.3 29.2 31.0 30.9Vanilla cookies------------------- — 7 ounces — ___ 23.7 23.8 23.6 23.5 26.7 26.7 ___ — 2b. 5 2b. b 2b .6 2b.6 2b .1 2b.0 23.7 2b.1 2b.8 2b. 7Vanilla cookies-------------------- 12 ounces 35.3 35.0 ___ ___ ___ ___ — 36.1 35.7 — — ___ — — ___ — — — —

Meats, poultry, and fish: Meats:Beef and veal:

Round steak b/----------------------- oound 108.5 109.2 1 1 5 . 2 lib.o 127.5 126.9 91.2 89.6 10U.5 10l*.0 9b.9 95.9 99.0 97.1 5/105.5 5/101.1* 97.6 3/95.8 10b. 5 100. bSirloin steak------------------------- do — l/llll.O — 1/110.5 — 1,125.li — i/iob.5 — 1/112.7 — 1/108.0 — 1/109.1 --- 15/10b.7 --- 1^/100.0 — (2/)Chuck roast b/------------------------ do 68.14 65 08 66.5 61.5 6/80 .3 “6/76.5 58.2 " 56.5 66.8 ” 61*.5 61.7 61.3 63.8 62.7 5/ 6b. 3 5/60.5 5 9 . T 55.9 69.5 6Z . 9Rib roast b/-------------------------- do 87.8 87.8 81.5 7/ 78.2 " 78J4 77.0 80.1 81.0 81*.5 8b. 9 85.8 85.7 81*. 2 83.3 5/92.1* 5/90.7 80 .b 77.8 95.9 9 5 . 0Hamburger----------------------------- do 53.6 5i.o 62.8 7/59.7 58.2 58.1 51*. 8 52.9 57.0 57.3 52.b 51.3 5U.o 51.7 57.9 ~ 53.2 55.7 52.8 52.8 , 1*9.3Veal cutlets-------------------- ------do

Pork:Pork chops, center cut-----------— — pound

131.8 131.0 161.3 "163.3 128.9 122.1 3/123.3 122.9 11*1*.7 11*9.9 131.3 136.0 7/129.0 7/128.7 0/120.3 8/117.5 122.5 2/118.0 139.9 9/H*2.2

78.5 78,6 87.1 88.6 R9.5 86.6 3/82.5 86.0 83.7 85.0 82.6 8b.3 85.5 85.2 83.1 83.0 81 .0 83.I4 98.b 98.1Pork roast, loin half----------------- do — 1/56.5 — 1/63.0 — 1/63.8 — 1/60.5 1/63.5 — 3/61.0 l/6b.5 — 1/ 60.I* — 3/55.2 — (2/)Bacon, sliced------------------------- do 66.0 “ 65.6 67.5 “ 66.6 67.7 “ 65.li 3/63.9 61*. 2 68.8 “ 69.9 63.7 6b.0 67.5 “ 65.)* 65.9 “ 6)4.8 60.0 ~ 59.6 70.1 67.9Ham, whole---------------------------- do 60.2 59.1 66.3 66.8 65.5 62.6 6o02 58.1* 61.6 61.9 6b.6 65.0 6b.2 60.8 63.0 61.5 58.8 ,58.5 61.7 59.2

Lamb, leg— -------------------------------doOther meats:

80.7 76.5 79.7 76.3 77.0 72.8 70.9 70.1 85.3 8b. 3 77.5 76.2 77.0 76.0 89.1* 86.b 9/85.0 9/80,9 75.2 7b.8Frankfurters------------------------- pound 6 0 . h 60.6 6 b . h 6 h .’* 67.6 65.U 61.9 6O 0 7 65.3 6b. 2 65.7 65.6 58.1* 55.3 6b.b 60.1 60.5 58.3 61.6 2 / 6 0 . 5Luncheon meat------------------- 12-oz. can 51.5 5o.b 50.8 U9.8 1 x 9 .2 1*9.1 51.3 1*9.7 52.1 b9.6 51.9 50.6 53.0 52.1 50.5 b9.5 5oJ* b9,2 51.8 51.2

Poultry, frying chickens:9/b8.6Ready-to-cook------------------------ pound 39.8 bo.? Ul.3 m . 6 bb.O 1*1*.1 38.7 39.2 1*1*.6 1*5.7 39.5 1*0.1* 39.0 39.1 1*1.1 1*2,2 b0.2 bl.2 b8.3

Fish:Fresh or frozen:

Ocean perch, fillet, frozen--------pound 1*3.7 b3.9 b9.1 b9.3 — ___ 1*3.7 1*3.9 1*7.1 b6.5 ’*9.6 1*9.3 5o J* b9.b U6„7 b6.9 bb.9 b3.6 — —Haddock, fillet, frozen-------- ■--- do 56.6 9/52.2 9/57.7 7/56.7 — — 3/55.1* 52.0 58.7 55.8 6l.l 57.9 62.8 61.2 — — 57.b 53.9 — —Cod, fillet, frozen----------------- do — — “ — — ~ --- 7/1*7.3 1*7.7 ___ — ___ — -— — _— — — — --—Salmon, fresh or frozen-------------do ____ ____ “ ___ ___ ___ ___ ___ ____ ____ ___ -__ ____ ___ — _

M(2/)

Halibut, fresh or fro as n------------do — — — — — ___ — ___ — ___ — — — — — — — 9/71.8Sole, fillet, fresh or frozen-------do — -— _____ _____ _____ _____ _____ _____ _____ _— ___ ___ -— — ---Haddock, fillet, fresh--------------do ___ ____ ___ 63.9 59.1 ___ ___ ___ ____ __ — — __ _ _— _ — — -__ ____ — — — -Sea trout, fresh, dressed---- ------do — ____ ___ ___ ___ ___ ____ ___ ____ ____ __ ___ 50.8 l*9.»* ___ __ ___

Canned:60.6 65.o 60.9 7/614.9 59.7 6 1.6 3/59.8 65.2 63.2 67.b 61.9 66.5 62.)* 66 „ 7 62.5 66.5 60.9 6b ,9 61.5 66.8

Tuna fish, solid pack----------?-oz. can -— — (10/) 7/38.1 (10/) 39.0 “ — _ — - _— — — — ____ _— - — -_- _— -— - — -- •— .Tuna fish, chunk style----- 6-6j-oz. can 33.b 32.9 — — — — 31.9 31.2 3b.b 3b.2 33.b 32.8 32.5 31.5 33.2 32.6 3 2.3 31.5 32.8 32.8

Dairy products:Milk, fresh, homog. vit. D (grocery)---- quart 2 6 . 9 27.9 :il/26.320/28.4 23.3 22.3 2 2.1* 21*.2 23.6 2U.6 20.2 20.1 21.9 23.3 23.8 2)*.l 20.5 20 .b 22.2 22.8Milk, fresh, homog. vit. D (delivered)--- do 2 6 . h 27.0 '7/27.0 27.2 27.6 27.1* 26.6 28.1 21*.0 25.0 23.2 23.1 (2/) (2/) 26.5 26.9 22.)* 22,8 7/2b.5 2/2U.7Tee cream 13/----------------------------- pint ! 28.3 — -3/7/32.6 — 7/30.U --- 0/2^8.2 — 7/28.8 --- 2/7/29.1 — 7/3?.b 7/31.5 --- 2/2/27.b — 7/25.1 —Ice cream----------------------------- \ gallon — 8U .0 - — 91.1 — - 97.6 - - — 88.1 ~ — — 90.1* - — - 79.1 — 77.3 — 95.6 y?6.b — 82.9Butter— -- ------------------ ----------— pound 80.7 80.5 76.7 76.I4 7b.8 7l*.6 3/7U.5 71*.6 77.1 77.5 75.9 75.8 7b 0 2 73.6 82.6 82.7 7U.9 7b.8 78,b 79.bCheese, American process lb/------------— do — — 59.9 — - - _____ _____ “ 59.9 _____ 59.2 — 58.6 (2/) 62.2 _____ 56.0 _____ 57.8 . . . .Cheese, American process TU7 — -----------------g pound 32.7 3b ,8 — 33.li 31.9 32.6 33.’* _____ 3b.2 - — 3b .2 3b.5 — 3b .5 - — - 33.8 — 36.1

15.3 15.7 15.3 15.7 lb.6 15.5 l5 ~ 3 15.8 i5.o 15.6 15.7 16.0 15.7 15.9 15.2 15.8 15.1 15.6 15. b l6.bAll fruits and vegetables:

Frozen fruits and vegetables: Frozen fruits:

Strawberries------- -----------------------------------10 ounces 2)4.0 25.0 28.0 7/27.8 27 .b 27.3 3/21*.7 25.3 27.0 27.1* 27.2 27.8 28.2 28.1 25.2 25.U 2b.2 2b. 9 25.8 26.7Orange juice concentrate----- --— — 6 ounces 26.2 21.8 27.1 22.8 23.9 21.2 " 2t*.l* 23.0 25.7 22.3 26.7 23.5 26.8 23.7 25.5 22.2 23.b 21.6 27.6 23.7Lemonade concentrate----------------------------------do

Frozen vegetables:— 3/13.2 l/lb.l — 1/13.2 — 1/12.1* l/lb.l — 1/13.6 — 1/13.5 - — 3/13.1 '---- 1/12.I* — l /n . 3

Peas, green----------------------------------------------10 ounces 1 p .6 20.1 21 .b 21.3 19.6 19.1* 18.7 18.9 20.5 20.8 20.5 20.5 20.6 21.0 19 .b 19.3 19.7 19.9 19.1 19.1Beans, green---------------------------------------------- 9 ounces 21.6 21.8 23.7 23.8 23.5 22.9 22.2 22.1 23.5 2b. 1 23.1 23.3 2b. 6 2b.9 22.2 21.5 22.2 2 2 . 6 21.8 22.3Potatoes, french fried----------------------------do 1/19.5 1/19.9 1/19.1 1/18.5 1/20.6 1/19.6 1/20.5 1/19.b 1/18.9 1/19.3


Table 8. Annual Average Retail Prices of Principal Foods by City, 1959 and i960—Continued/in cents/

Article

Cereals and bakery products:Cereals:

Flour-— — -------------------------- $ poundsBiscuit mix---------------------- — ?0 ouncesMacaroni— --------------poundCorn meal------ — — ----- ----— — — — doRice, short grain-- -------------------doRice, long grain-----------------------doRolled oats--— - - - - - - — — 13 ouncesCorn flakes— — ---------------— 12 ounces

Bakery products:Bread— — ---------------- — -------- — poundSoda crackers---------------------------doVanilla cookies— — — ---------7 ouncesVanilla cookies— — — — ---- — — 12 ounces

Meats, poultry, and fish:Meats:

Eeef and veal:Round steak b/--------------- — — -poundSirloin steak-------------------------doChuck roast l*/----------— ----— -doRib roast h/-"------------------— ---doHamburger-----------------------------doVeal cutlets---------------- — ----— do

Pork:Pork chops, center cut-- ------ poundPork roast, loin half-------------- — doBacon, sliced-------— ---------------doHam, whole---------------— — --------do

Lamb, leg— ---- — — ------------------ doOther meats:

Frankfurters---------- ----- ---— — poundLuncheon meat— — -------— — -12-os, can

Poultry, frying chickens:Ready-to-cook----------------------- pound

Fish:Fresh or frozen:

Ocean perch, fillet, frozen-------poundHaddock, fillet, frozen— ----------doCod, fillet, frozen---------------- doSalmon, fresh or frozen— — -— -— — doHalibut, fresh or frozen-----------doSole, fillet, fresh or frozen------doHaddock, fillet, fresh------------- doSea trout, fresh, dressed— -------do

Canned:Salmon, pink---------------- 16-oz. canTuna fish, solid pack-------- 7-oz. canTuna fish, chunk style-6-6j-oz. can

Dairy products:Milk, fresh, homog. vit„ D (grocery)---quartMilk, fresh, homog„ vit„ D (delivered)— doIce cream 13/--------------------- pintIce cream-------------- 1 gallon

Cheese, American process lit/------------doCheese, American process U*7---------- poundMilk, evaporated-----------------llt^-oz. can

All fruits and vegetables:Frozen fruits and vegetables:

Frozen fruits:Strawberries-------------------- 10 ouncesOrange jvice concentrate-------- 6 ouncesLemonade concentrate----------- — do

Frozen vegetables:Peas, green--------------------- 10 ouncesBeans, green------------------ — 9 ouncesPotatoes, french fried-------------do

Fresh fruits and vegetables:Fresh fruits:

Apples----------------------- --— -poundBananas------------ -----------------doOranges, size 200-------------------dozenLemons-------- --- -----_____— — poundGrapefruit, size 6l»—------------------each

Minneapolis, New lork.i / Philadelphia, Pittsburgh, Portland, St. Louis, San Francisco, Scranton, Seattle, Washington.. Winn, N.Y — Pa. Pi1. ____ °reg«_____ Mo. Calif. Pa. Wash. D. C,zVl9^9 I960 T959 “i960 1959""" I960 1959 I960 1959 I960 ' 1 /59 i960 1959 I960 1959 i960 1959 1960 1959 “1950

55.3 55.7 53.3 52.9 52.3 5b .b 53.b 5b. 2 62. 5 65.0i 51.1 52.3 6b.7 6b.5 50.8 52.2 57.b 59.1 5b.5 55.227.0 26.8 26.lt 25.7 26.1 25.8 27.2 27.b 25.5 25.b 27.1 27.1 27.9 28. b 27.5 27.6 26.5 26.3 26.5 26 .b— - 1/21*. 8 — 1/21.6 1/22.0 — — 1/22.7 1/ 26.8 l/2b.3 1/28.3 3/22.0 1/23J* 1/22.313.0 12.9 12.2 12.2 11.7 11.8 12.8 12.8 lb.2 “ 13.9 12.7 “ 12.6 lb'b “ lb.b 12. b 12.0 13.8 “ 13.7 ll.l “ 11.121.0 20.2 --- — - -— - — — 18.9 18.2 — - -— 19.1 18.8 -__ ___ 17.5 16.8— 19.U 18.7 19.6 18.6 -— - — 2b.1 2b.0 — — — 2b.3 2b.2 2b. 5 21*.6 21 .b 20.521.0 22. U 19.5 20.8 19.1 20.3 20.6 22.2 21. b 23.1 19.8 20.5 22.6 23.7 19.7 20.9 22.0 21*. 9 19.6 20.925.6 25.3 y2U.6 2)*. 7 25.3 2b.8 25.6 26.0 26.1 26.1 2b.8 2b.9 26.5 27.1 2lt. 5 2b.7 26.8 26.9 y2b.5 2b.318.3 18. b 21.5 22.8 22.0 22,1 19.5 20.3 23.1 23.1 18.3 18.3 2b.9 25.9 20.8 20.9 23.b 23.6 18.3 19.129.9 20.8 29.1 23.8 30.1* 28.3 30.1 30.0 29.1 29.1 29.0 28.8 29.5 29.3 28.0 28.2 29. b 29.b 28.1 28.1*25.8 25.3 21*. 7 2lt.lt 21*. 1 2b.2 2b.1 2b. 2 25.3 25.3 23.1 22.9 2b. 9 25.0 2b.0 2b.1 2b.b 21*. 2 2b.1 23.8— — “— - -— - -— - “— — - — —

97.1 / 9H 116.5 n6.9 123.8 123.0 103.2 102.2 107.b 103.1 10b. 8 102.b 121.7 119.1 108.5 10b.l 2/ll6.b lib.8 116.2 109.8- 1/108.5 — 1/105.5 -— - l/ll6.b — 3/115.8 (|/) I/IO6.7 lAlb.7 l/iob.7 3/110.0 1/120.268.3 66.1 62.3 59.7 62.9 59.7 70.7 70.0 68.3 65.8 65.8 “ 61.2 62.3 2/60.3 62.8 59.8 66*5 , 66.2 6b .6 6l.O87.9 88.1* 77.1* 75.5 85.3 82.0 85.6 85.2 91.1 89.3 81. b 79.5 91.5 92.3 7b.5 7b.5 89.6 8p .9 86.5 83.855.o 51.1 1*9.8 1*9.1 56.3 55.6 59.2 58.1 5b.9 b9.1 , 57.1 55.8 55.3 5b.6 59.2 57.5 53.0 b9.9 56.1 52.9127.3 125.1 161.8 159.7 169.0 172.1 i5o.b lbfl.9 (2/) (2/) 7/138.1 136.9 lbb.3 lb5.9 139.2 139.5 138.6 £/ibo.b 166.9 166.5Oul 82.7 87.8 89.6 91* c9 93.3 91.7 95.7 86.9 87.1 7/79.9 81.6 98.6 100.7 87.2 88.8 2^89.1 91.1 90,5 90.b— — 3/58.7 — 1/67.6 1/66.2 1/58.0 1/62.0 ___ 3/75. b l/6b.9 3/6U.7 1/68.168.0 66,7 72.7 68.5 73.1 “ 70.6 65.8 66.6 68.7 “ 66.3 63.2 “ 63 .b 75.8 75.2 66.8 “ 6b.6 68’b 67.1 69.1 “ 68.663.3 62.5 fit. 2 62.7 61* .0 62.8 61.0 58.9 59.1 57.6 7/59.1 60,b 67.7 66.8 57.2 55.8 67.6 61.9 63.6 61.978.2 75.1 71.1 70.0 75.5 7b. 2 79.5 79.7 79.3 79.1 “ 80.3 79.3 77.6 77.6 73.5 71.b 9 / 8 2 * 3 81.9 75.7 73.96b.6 62.3 67.5 65.1 66.5 6b .b 65.7 6b.2 6b.6 60.8 61.3 58.8 67.1 65.b 6b ,b 62.6 6b.7 62.3 62.7 62.550.6 1*9.2 51.1 50.2 1*8.3 b8.P 51.7 b9.9 50.2 1*9.7 50.9 5o.i 52.9 52.2 50.3 b9.3 51.1 5o.b U8.8 1*7.9!i2.6 1*2.2 1*1.5 1*3.0 1*3.0 U3.1 bl.b bl.7 b9.7 5i.o 38.8 39.8 50,2 50,6 37.8 38.9 5b. 3 5b .0 bo.l* bo.5

Itlt.O 1*1*.2 1*8.5 1*8.2 1*2.6 b3.5 b6.5 b5.7 ___ 7A7.2 1*5.8 55.7 9/58.1 b8.0 L*7.7 U6.5 b5.357.6 56.3 58.6 56.8 5)4.1* 5i.o 56.1 52.6 — — “ 57.1 5b .b 58.2 56.$ ___ ___ 57.0 51.6— — -- — — — — -— — -— — — — - ___ _____ _____ _____

-III I— m i :::: __I- - .— - -—

( ? / ) 3 / ? M o ____—

___ _— ---- — 90.8 97.6 — —

_— — — — — — -— — -— -— 7b.2 78.0 -— -— 68.1 67 .i — — ___-— _— - — — — — — •--- -— — -— - -— -— - — — -— _— .... ___ — - ___— — — — — — — — — — — — — — — — — — —62.6 66.9 62.0 65.2 59.8 62.6 62.2 68.1 61.2 67.1 61.5 6b. 8 66.b 71.5 59.7 63.3 59.9 6b.7 60.2 fit.l(10/) 37.33b .0 32.8 — — 31.9 30.5 33.1 32.b 30.0 29.6 31.7 30.7 3b.0 3b. 1 30.9 30.0 32.b 32.9 32.6 31.517.8 18.3 27. b 27.8 28.0 28.0 27.0 27.6 23.1 23.8 20.6 19.3 23.5 2b. 0 26.8 26.8 23 1 23.9 25.8 27.118.7 19.6 /31e0 31.8 28.0 28.5 27.6 28.2 26/25.3 26.0 23.1 22.8 J>7/25.2 28/25.6 27.6 27.6 23.8 27.7 28.2(2/0

82,0^67/32.9

99.6 1/28.791.6^/7/32.U 80.7

1/31.39b.7

7/28.79ft, 1 7 /31.0

~ * 3 »/7/31.6

9b .9*/2/36;l 89.370.7 69.7 75.3 73.8 7b. 7 7b.9 78.3 78.b 71.8 72.0 2/79.8 79.5 79.5 78.7 73.9 72.5 73.1 7)4.3 76.2 75.258.lt _— 59.R — 58.6 — 60.0 — 59.8 -— - 57.8 60,8 __ 53.5 _ _ 58.6 5b.236.1* — — 33.5 — — 33.2 — — 33.8 36.2 ~-_- 33.9 __ 36.9 31.2 35,1 33.916.0 16.2 15.5 15.7 15.1 15.3 l5.o 15.3 15.0 15 .b 15.2 15.8 15.6 16.3 lb.3 lb.6 lb.9 15.7 15^3 15.5

25.6 26.1 26.? 26.8 2b.6 25.6 27.9 28.7 2b .1 25.3 7/26.3 26.b 27.9 29.3 2 5.5 25.5 2b. 7 25.3 27.0 26.826.lt 22.6 25.0 21.6 23.8 20.5 26.3 2b.1 27.7 2b. 0 25.7 22.5 29.2 26.5 25.2 19.6 27.1 23.7 25.6 22.b_ 1/12.5 3/ 13.6 — 1/13.2 — 1/13.9 — Vi3.e — 1/13.3 — l/l602 3/12.1 l/lb.2 1/13.619.7 20.lt 19.7 19.8 18.5 39.1 20 .b 21.0 19.7 19.8 20.1 19,7 21.5 21.6 18.7 18.3 19.1 19 .b 20.0 20.223.0 22.9 22.0 22.5 21.2 21.8 23.2 23.8 21.9 21 .b 22.3 22.b 23.9 2b .0 22.0 22.0 22.0 22,8 23.1 22.9I/19.I* - 1/19.6 --- 1/19.0 — 1/20.3 — 1/20.1 — 1/19.6 1/21.0 3/18.7 3/19.8 1/19.1

16.2 2/18.1 lit.3 7/16.3 lb.7 7/17.0 13.0 9/lb.6 13.9 17.0 7/l5.b 7/16.5 lb .8 l6.b 11.5 9/12.6 15.5 9/17.8 lb.3 17.020.7 19.2 15.7 11*. 9 I5.b “ lb.9 16.9 " 15.7 19.5 18.5 “ 18.3 ” 16.7 18.8 17.9 i5.o 13.6 19.5 18.6 16.0 lb .568.2 79.2 70.8 77.6 59.5 63.6 63.6 73.1 69.3 8b.6 63.8 72.9 67.5 71.2 55.0 62.8 2^77.1 89.7 59.1 3/62.119.3 20.1 19.1 19.2 17 .b 18.7 18 .b 19.5 18.b 17.9 19.2 19.5 19.b 20.1 16.7 17.3 19.2 19.8 18.5 “ 20.113.9 15.3 13.9 15.7 i , 5 9/l3.b 12.5 13.6 16.6 16.7 13.5 lb.5 16.9 15.7 11.6 13.6 18.7 18.9 11.7 13.8


Table 8, Annual Average Retail Prices of Principal Foods by City, 1959 and i 960—Continued/in cents/

Fresh fruits and vegetables:Fresh fruits:Apples-------------- -----------------poundBananas---------------------------------doOranges, size 200-------------------- -dozenLemons---------------------------- poundGrapefruit, size 6b-------------------- eachPeaches (July-Sept.)------------------poundc trawberries (Apr 0— June)--- pintGraces, seedless (July-Nov.)-----------poundWatermelons (June-Aug.)----------------do

Fresh vegetables:Potatoes-------------------------- 10 pormdsSweetpotatoes---- -------- — ---------poundOnions---------------------------------- doCarrots--------------------------------- doLettuce, size 60----------------------- headCelery---------------------------------poundCabbage---------------------------------doTomatoes--------------------------------doBeans, green--------------------------- do

Canned fruits and vegetables:Canned fruits:Orange juice-------- b6-oz. canPineapple juice--------------------- doPeaches--------------------------No. 2^ canPineapple-------------------------- No. 2 canFruit cocktail------------------- No.303 can

Canned vegetables:Corn, cream style-------------- No. 303 canPeas, green------------------------- doTomatoes---------------------------- doTomato juice----------------------b6-oz. canBaby foods----------------------b^-5 ounces

Dried fruits and vegetables:Prunes---------------------Dried beans-— ------------

Other foods at home:Partially prepared foods:

Soup, tomato-Beans with pork---------

Condiments and sauces:Pickles, sliced 2l/-----Catsup, tomato-----------

Beverages:Coffee-------------------Tea bags-----------------Cola drink---------------

Fats and oils:Shortening, hydrogenated-Margarine, colored------Lard---------------------

— pound ■— do

—11-oz. can -16-oz. can

--------- 15 ounces— ------------------------— lb ounces— -------- 1-lb. can----- package of 16carton-— 36 ounces

— -------------------------- -3-lb. can------- -— .-- pound

Salad dressing--------Peanut butter------•---

Sugar and sweets:____vw* a --------------------- C/4 yUI.'UfJEP.v* a r\a 1 v«-___________________ ___TO ~__~ ~

Choc0X3^6 bar-Eggs, grade A, large----Miscellaneous foods:

Gelatin, flavored-----Potato chips-----------

--------- dozen

Atlanta,Ga.

~1959~ I I960

9/15.5 “ lb.!

55.516.5 10 .b

15/16.3IT/3b.O17/23.715/3.9

60.b13.211.2 lb.117.6 12.89.329.521.6

b7.736.3 37.027.819.620.9 lb.:

bo.5 16.9

12.915.026.6 23.b

7/78.7" 2b.b

2 3 .2

92.b25.6 18 .b35.056.956.827.225.li5.252.69.5

7/ 17.513.961.5 17.1 11.0W-A.l

W/llJ1 3.365.3

9/ 12.6 ~ ?.b13.716.8 12.0

9 . 331.6 22. b

39.6 1/35.0 “ 3b.3

38.5 27 .b19.7 2l.o lb. 8

l/3b<>0“ 10.5

39.816.6

12.8 lb.926.9 23.778.62b . 8 2b .087.525.217.7 3b .1 57 .b57.027.326.9 5.156.89.6-

1/29.8

Baltimore, Boston, Chicago, Cincinnati, Cleveland, Detrcit, Houston, Kansas City, Los Angeles,Md. Mass. 111. Ohio 01iio Mich. Texas Mo Calif.

1959 19fi0 1959 I960 1959 I960 1959 I960 1959 “I960 1959 I960 1959 I960 ' 1959 I960 1959 I960

12.9 (2/) 9/12.1 $/lb.7 15.8 9/18.b 13.8 9/15.1 lb.l 9/16.9 12.8 7/lb.7 19.1 9/20.0 lb. 6 7/15.6 16.5 18.515.6 l)1.7 17.0 15.9 18.8 “ 17.6 18.0 ” 16.6 17.7 ” 16.6 13.2 16.2 15.8 “ lb. 6 17.2 ” 16.6 18.6 17.556.7 61.6 66.2 75.3 3/68.5 V77.8 58.5 62.9 61.8 73.2 72.6 82.2 7b.1 8?..b 67.9 3/79.0 62.9 2 / 7b.718.3 18.7 20.3 21.2 ” 19.2 20.1 17.7 17.8 19.1 20.6 20.5 20.0 19.0 19.6 19.1 18.9 18 .b 18*79/10.8 13.b 13.2 lb.l 13.0 13.6 13.0 lb.8 13.b lb.5 13.3 lb. 5 lb. 6 lb.7 10.8 12. 3 13.7 13.715/16.8 l5/lb.6 15/16.1 15/15.b 15/17.7 15/17.8 15/15.8 l5/lb.9 15/15.8 15/16.2 15/16.2 15/15.9 15/22.5 15/21.0 15/18.2 15/17.6 1^19.3 15/19.1

S / 36.9 57/37.6 W 3 7 . 3 57/b2.6 W 3 b . 2 I5/b?.o lF/20.1 15/35.2 55/33.9 IF/bl.3 15/27.8 W 29.9 15/32.7 15/38.6 53/30 .b 15/33.1 15/28.8 15/31.317/25.0 17/260b IF/27.7 W 27 ob W 2 7 . 6 15/26.3 15/27.8 17/26.8 15/27.b 18/27.6/1/130.0 17/28.9 37/25.6 T7/25.b W 2b.fi 17/2b.8 15/20.2 17/20.1T5A.8 l5/b.6 15/7.8 15/6.b “T5/6.0 15/6.0 ~I5/b.7 16/3.3 15/5.9 15/5.5 15/6.b 15/5-7 15/2.6 15/3.9 15/5.5 15/5.2 l5/b.6 “S/5.2

59.1 66.3 62.6 66.8 3/71.7 78.3 62.8 70.? 66.0 73.8 65.2 V?8.6 93.2 102.? 65.6 3/7U.6 89.9 9/lob.b11.0 9/9.9 7/11.7 11.1 * 13.9 15.0 13.b lb.7 lb.l lb.b ?/lb.1 ?/lb.l 7/32.9 9/13.0 13.5 2 / l h . l 17.0 “9/19.91C.8 9.1 11.? 8.9 10.9 9.1 12.5 1J .1 11.9 10.1 “ 12.6 “ 10.1 ” 33.6 9.5 12.0 9.0 10.1 “ 7.615.0 lb.3 lb. 7 lb. 3 13.8 13.3 15.9 lb.9 15.5 15.7 15.5 lb. 9 3b.2 l ' i . p 13. A 13.3 7/11.9 12.819.5 19.3 21.1 20.8 18.1 16.7 19.6 18.5 19.0 18.8 19.9 17.9 18.3 16.3 16.6 16.0 15.3 lb.8

9/lb.6 15.1 16.3 17.0 lb.l 12.8 13.2 12.5 13.9 15.2 13.9 12.6 15.5 lb.9 lb.6 13.6 11 .b 11.9“ 3.7 8.9 9.8 9.7 , 9.7 9.6 11.0 11.2 9.9 1C.0 9.6 9.9 8.2 8.3 8.7 8.b 8.3 8.225./ 28.0 31.8 33.8 3/33.2 35.7 3b. 3 3b.1 36.0 37.2 3b.2 3b.6 27.b 29.6 27.b 28.8 25.8 29.122.8 23.0 27.6 27.8 " 28.7 27.2 2b.b 2b.5 26.3 26.b 27.1 27.0 27.0 25.5 25.5 25.0 31.6 31.5

b8.7 b2.l b7.2 bb.8 b e .3 b3.6 b?.e bit .6 50.6 bb.8 50.7 b3.1 b9.7 bl.9 b7.9 hl.b 57.? 50 .b— 1/32.7 — 1/33.0 — 1/35.5 — 1/37.1 — 1/35.7 1/36.1 — 1/33.9 — 1/35.0 l/30.b35.3 “ 33.7 35.2 “ 33.3 3b.7 " 33.1 35.7 “ 3b.8 36.5 " 35.2 36.9 " 35.0 35.0 ” 33.0 3b. 3 32.2 33.b “ 31.035.0 36.8 35.2 35.7 36.1 37.7 35.9 38.1 37.1 39.3 37.9 39.5 35.6 37. b 36.0 37.2 3b.8 36.727.6 27.p 27.5 27.9 27.7 26.9 27.6 27.5 28.6 27.5 29.0 28.0 27.7 27.0 27.7 26.8 26.2 25.718.7 18.6 17.7 17.2 18.6 18.5 19.2 18.7 19.b 19.0 19.8 19.b 19.9 19.8 18.6 18.3 20.0 20.520.2 20.0 21.6 21.7 19.5 19.7 22.2 21.9 20.6 20.8 20.7 21.1 19.7 20.6 20.3 19.9 20.3 21.5lb.8 15.0 15.7 lfl.b lb.9 15.1 16.2 16.9 17.3 16.8 16.6 16.8 lb.O lb.3 lb.8 lb.9 20/26.6 20/27.3— 1/31.0 — l/33.b — 1/31.7 — 1/32.0 1/32.9 — 1/33.8 1/33.7 — 1/32.1 — 1/29.610.7 10.5 10.3 “ 10.3 10.? “ 10.3 10.7 “ 10.7 10.6 “ 10.6 10.5 10.2 9.5 " 9.5 9.3 “ 9.5 10.2 “ io.539 .b bo.o 39.1 39.7 39.2 39.b bO.7 bl.2 b0.2 bi.5 b3.b b2.7 39 .b 39.2 b0.2 bO.8 38.0 37.818.2 18 .b 19.5 18.9 17.5 17.0 17.5 17.7 17.9 16.8 17.9 17.7 17.9 16.2 lb.2 lb. 3 17.b 16 .b

13.0 12.8 12.b 12.5 12.0 11.8 12.3 12.1 12.6 12.5 12.8 12.9 12.6 12.8 12.1 12.1 12.6 12.615.0 lb.9 17.b 17.5 lb.6 lb.b 15.1 15.2 15.3 lb.9 15.0 lb. 9 lb. 2 lb. 5 lb. 6 lbo7 15.5 15.627.0 26.5 26.3 26.b 25.1 25.3 27.5 27.b 27.1 27.9 26.9 26.6 25.b 25.1 26.8 27.0 26.1 26.823.b 23.8 22.2 22.1 21.1 21.3 21.3 21.6 23.1; 23.b 25. b 2b.9 21.6 21.5 2b. 2 2b.5 20.0 21.081.6 78.1 76.8 75.1 76.b 7b.6 78.b 75.2 80.8 78.5 77.3 73,9 76.7 7b .0 76.2 72.7 79.5 77.223.7 2b.b 22.3 23.1 23.8 23.9 2b.7 2b. 5 23.8 2b.1 25.6 25.b 25.2 25.1 25.2 25.3 25.2 25.32b.6 27.0 25.8 26.2 26.5 25.9 28.6 7/30 „b 9/27.8 26.6 32.1 32.5 23.b 22.3 2b. 6 26.6 32.8 3b. 688.3 81.9 90.2 82.7 3/83.3 79.3 83.3 76.6 87.8 81.3 82.3 78.6 8b.6 79.6 87.3 80.7 95.6 87.730.2 28.5 25.7 2b.6 3/28.2 27.0 27.7 26.9 28.7 27.3 27.7 26.5 27.7 26.0 25.8 25.0 27.8 26.918.3 17.8 20.9 19 .b 2 / 1 9 . 3 18.0 20.2 20.b 23.3 22.7 19.b 19.0 20.0 19.3 18.0 17.7 23.O 21.537.1 3b.8 36.2 35.7 ,36.1 3b.6 39.1 38.0 37.6 35.3 bO.O 38.6 37.9 35.7 37.6 36.5 be.8 39.255.6 56.2 5b.5 53.9 V5b.8 5b.5 58.b 58.0 5b.5 5b.3 59.1 58.7 52.8 53.1 55.b 55.3 57.9 58.056.3 58.0 55.3 56.7 56.5 56.5 57.3 58.9 59.0 60.b 57.0 57.8 52.0 52.6 56.5 56.3 58.2 60.926.7 27.0 25.9 26.1 25.3 25.b 2b. 3 2b .b 25.6 25.8 26.2 26.2 25.7 25.8 2b.5 2b.7 27.b 27.627.0 28.3 26.8 27.3 27.b 28.3 28.6 28.1 28.6 29.1 29.7 29.7 28.1 28.0 29.0 29.8 29.1 29.35.3 5.2 5.1 5.0 5.0 b.9 5.1 5.0 5.2 5.0 5.3 5.2 5.1 5.0 5.1 5*o 5.1 , 5.0

56.7 61.5 59.0 65.9 b9.7 55.1 51. b 55.7 55.1 60.1 52.2 56.1 57 oU 59.8 b7.7 52.b (ia/) 22/55.99.2 9.5 8.8 9.1 9.0 9.2 9.0 8.9 9.3 9.b 9.8 9.8 9.5 9.5 9.0 8.9 ?<>7 9.7l/2b.2 l/2b.8 1/27.5 1/31.7 1/29.3 1/27.8 1/26.5 1/26.3 V 29.O


Table 8, Annual Average Retail Prices of Principal Foods by City, 1959 and i960—Continued/Tn cents/

Minneapolis, Minn. 23/

^ 1 9 5 9 | i960 19^9

' YorkA, ! N.Y. % />9 T 1960

Philadelphia,1959 I960"

Pittsburgh, Pa.

1959 ri96 0

Portland,Oreg.

l9%9 T I960

St. Louis, Mo.

19^9 TT960

San Francisco, Calif.

1.1 2*0.

Scranton, Pa.

3-959 1 i960"

Seattle,Wash.

19^9 I I960"

Washington, D, C.

1959 | I960

Peaches (July-Sept.)- —— — -poundStrawberries (Apr.-June)--------- -pintGrapes, seedless (July-Nov.)------poundWatermelons (June-Aug.)----------- do

Fresh vegetables:Potatoes— — ----— — ---- --- 10 poundsSweetpotatoes---------------- — poundOnions--- ----------------- — ---- doCarrots-------------------------- doLettuce, size 60— — — — -— ------headCelery--------------- ---------— poundCabbage— ----------------------- -doTomatoes— — -------------------- -doBeans, green— — — — ------- — — do

Canned fruits and vegetables:Canned fruits:Orange Juice— -----------— U6-oz. canPineapple juice--------------- doPeaches-------------------- No, 2| canPineapple— — ------------ — No. 2 canFruit cocktail------------- No. 303 can

Canned vegetables:Corn, cream style— — ---— No. 303 canPeas, green---— — — — — ----- doTomatoes-— -------------- ----- doTomato juice— — ------ — 1(6-02. canBaby foods---------------— k £ ~ $ ounces

Dried fruits and vegetables:Prunes— — ------- ------ — — -— — poundDried beans— ------------------- — do

Other foods at home:Partially prepared foods:Soup, tomato-— — — --— --- -11-oz. canBeans with pork— ----— -----l6-oz. can

Condiments and sauces:Pickles, sliced 21/ — ----- 1$ ouncesCatsup, tomato----------------- lit ounces

Beverages:Coffee------— --------— -— -1-lb. canTea bags------------------ package of 16Cola drink----------- carton - 36 ounces

Fats and oils:Shortening, hydrogenated--------3-lb. canMargarine, colored------------ poundLard----- ---- — — — ---------- — doSalad dressing-----— ------------- -pintPeanut butter----------- -pound

Sugar and sweets:Sugar---------------------------5 poundsCorn syrup---- ------ 2lt ouncesGrape jelly-................... 12 ouncesChocolate b a r ------------------ 1 ounce

Eggs, grade A, large-----------------dozenMiscellaneous foods:Gelatin, flavored— -----— — — 3—U ouncesPotato chips-— ------— ------- --It ounces

% % i5U.8

s a1U.9 20.1 15.U

9.6 2 9.9 (2/)

52.3

3 6 . $37.728.2

19.120.217.0

10.3

la .3 18.0

12.0 15.8

26.12it.O

78.225.230.2

85.2 29/U5.0

18.7 37.1 5U.1

5 8 .625.630.85.3

lilt.6

9.5

lt5.it1/36.3

3U.738.727.6

18.920.9 17.2

1/3U.1~ 10.1

lt0.817.7

11.915.2

26.22>t.O75.6 25.0 30.2

77.9 2VUt.9

16.835.7 53.3

58.9 25.630.55.1

1*9.5

/V26.7

15/17.3

m56.712.U

9.9 lit. 719.2 llt.99.0

80.2 26.3

)t7.0

35.735.127.7

18.520.115.9

15/16.2 W 36.9 17/28.2 15/5 .7

67.3£/ll.6

7.9llt.llR.ltUt.O

8.731.825.2

38.017.lt

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, 9 ‘ 7 1/27.91/ 9-month average, including April comparable price, not included in index.

This is one of 8 new items included in the food component of the Consumer Price Index beginning in May I960.

2/ Insufficient quotations to publish average price.2/ Partly estimated.4/ Prices published prior to January 1959 were for "U.S. Choice" grade only.

The United States and city prices now include some prices estimated on the basis of "U.S. Good" grade. For comparable December 1958 prices for each of 20 large cities, see Retail Food Prices by Cities. January 1959. p. 9.

2/ Includes prices for baby beef.6/ Boneless; bone-in in other cities.2/ 10-month average.8/ Includes "U.S. Good" grade cubed veal cutlets.2/ 11-month average.

10/ Not available. Prices not comparable throughout the year.11/ Nonhomogenized, without vitamin D.12/ Specification changed to homogenized milk, with vitamin D added, March I960. 12/ Unit changed from pint to £ gallon, November 1959. For comparable October

1959 prices, see Retail Food Prices bv Cities. November 1959. p. 8.14/ Unit changed from pound to •£ pound, January I960. For comparable December

1959 prices, see Retail Food Prices bv Cities. January I960, p. 11.

15/ 3-month average.16/ 2-month average.17/ 5-month average.18/ 4-month average.19/ Revised.20/ Solid pack, extra standard grade, No. can.21/ Specification changed from small, sweet cucumber or midget pickles, 7£ ounces, to

cucumber pickles, sliced crosswise, fresh packed, may be called "bread and butter" pickles, 15 ounces, January 1959. For comparable December 1958 prices for each of 20 large cities, see Retail Food Prices bv Cities. January 1959. p. 9.2 2 7 Grade AA, large eggs.23/ Minneapolis-St. Paul.24/ New York-Northeastern New Jersey.21/ 11-month average. Prices were not available in March because of a clerks' strike in

the majority of food stores.26/ Revised. Revised 1958 average, 24.9. Average prices from September 1958 through

September 1959 adjusted on basis of additional information received regarding quantity discounts.

22/ Effective September 1959, price included estimated share of delivery charges.28/ Includes estimated share of delivery charges.29/ Uncolored margarine.


Table 9. Estimated Worktime Required To Buy Certain Food Items, September 1953 and September 1960

Food item Quan-Average retail

price 1/Minutes required

to earn each article 2/

tity September September1960 1953 I960 1953

White flour-------------- — --- 1 pound $0,111 $0,104 3 4White wheat bread-------------- 1 pound .206 .167 5 6Rice, short grain— -— — — ----Beef:

1 pound .185 3/.206 5 7Round steak (best grade)----- 1 pound 1.048 .944 27 32Chuck roast (best grade)----- 1 pound .599 .534 16 18Hamburger (ground beef)---— —

Pork:1 pound .517 .432 13 15

Chops, center cut------- — — - 1 pound .901 .888 24 30Bacon, (sliced, best grade)-- 1 pound .689 .891 18 30Ham (whole, smoked) — — -— --

Fish:1 pound .604 .727 16 25

Frozen fillet of haddock---- - 1 pound .551 .489 14 17Canned salmon, pink— — ----— - 1 pound .665 .526 17 18

Chickens, frying (ready-to-cook) 1 pound .422 .478 11 16Butter------------------------- 1 pound .750 .783 20 26Oleomargarine (colored)--— ---- 1 pound .269 .292 7 10Lard— — — — — — — — — — — — — — 1 pound .197 .341 5 12Cheese (American cheddar)— — - 1 pound .684 .594 18 20Fresh milk (at grocery store)-- 1 quart .249 .225 6 8Eggs (large, Grade A)— --- -— —Oranges (size, approximately

1 dozen .630 .778 16 265 pounds per dozen) — -- — — 1 dozen .844 .515 22 17

Potatoes----------------------- 1 pound .066 .046 2 2Cabbage---- — ----- -----— -— — 1 pound .079 .071 2 2Dried beans— — — — — — — — 1 pound .165 .176 4 6Dried prunes (large)— --------- 1 pound .397 (4/) 10 <4/>Canned tomatoes-— ------— --- 1 pound .160 (5/) 4 (5/)Sugar--------- ---------------- 1 pound .118 .106 3 4Coffee (can)---- — — ----- — — 1 pound .747 (5/) 19 <5/>

If Average United States prices for 46 cities.2/ Based on average hourly earnings of production workers in manufacturing

industries in September 1960 of $2.30 per hour, including overtime, and $1.78 in September 1953, including overtime.3/ Short and long grain.4/ Not available.5/ Not comparable.

36


APPENDIX: The Retail Food Price Index

A Brief Description of the Retail Food Price Index

The retail food price index, a component of the Consumer Price Index, measures average changes from time to time in retail prices of a fixed list of foods of constant quantity and quality, bought by wage-earner and clerical-worker families in cities of all sizes in continental United States. This conforms with the general purpose of the Consumer Price Index to measure changes over time in the purchase price of a fixed list of goods and services. Theindex is not designed to measure how much more it costs to live in one city than in another.

Retail food prices were first collected in 1903, when the Bureau's representatives obtained prices for the years 1890 through 1903 from grocers' records. In 1903, 30 foods were priced in 171 representative cities in 33 States. Since then, changes have been made in the lists of foods and in the number of cities, with the number of foods varying between 16 and 90 and the number of cities between 39 and 171. The base period, collection and computation methods, and techniques have also changed from time to time.

The current retail food price index, which comprised 28.5 percent 26/ of the weight ofitems in the Consumer Price Index in December 1960, has been published monthly since January 1953 in its present form, but as an essentially comparable and continuous series with earlier indexes back to 1913.

Index Base PeriodThe current index base period is 1947-49, as recommended by the Division of Statistical

Standards of the Bureau of the Budget for all Government general-purpose index series.Factors for converting former food price indexes to the current base period are given in Retail Prices of Food 1955-56, (BLS Bull. 1217, appendix table C, p. 37). Indexes for major subgroups are shown from 1923 to 1956 and for all foods from 1913 in summary tables 3 and 4 of Bulletin 1217.

Sample of CitiesPrices currently are collected in 46 cities, selected to represent the 3,000 towns,

cities, and suburbs of the United States which range in population from small cities of 2,500 people to New York City, with nearly 8 million people.

The 46 cities included in the Consumer Price Index and in the United States prices and indexes in this report include 20 large cities for which city data are published and 26 medium-size and small cities for which city data are not published.

26/ See table A for the relative importance of individual foods in the retail food price index.

37


The 20 cities for which prices and indexes are shown separately are:Atlanta, Ga. Baltimore, Md. Boston, Mass. Chicago, 111. Cincinnati, Ohio Cleveland, Ohio Detroit, Mich.

Houston, Tex.Kansas City, Mo.Los Angeles, Calif.Minneapolis-St. Paul, Minn.New York-Northeastern New Jersey Philadelphia, Pa.Pittsburgh, Pa.

Portland, Oreg.St. Louis, Mo.San Francisco, Calif. Scranton, Pa.Seattle, Wash. Washington, D.C.

The 26 cities for which prices and indexes are not shown separately are:Anna. 111.Camden, Ark.Canton, Ohio Charleston, W. Va. Evansville, Ind. Garrett, Ind. Glendale, Ariz.Grand Forks, N. Dak. Grand Island, Nebr.

Huntington, W. Va.- Ashland, Ky.

Laconia, N. H.Lodi, Calif. Lynchburg, Va. Madill, Okla. Madison, Wis. Middlesboro, Ky. Middletown, Conn.

Newark, Ohio Pulaski, Va. Ravenna, Ohio Rawlins, Wyo.San Jose, Calif. Sandpoint, Idaho Shawnee, Okla. Shenandoah, Iowa Youngstown, Ohio

Food At HomeCollection of Prices. Retail prices of approximately 90 foods are collected monthly

by the Bureau's field representatives from a sample of chain and independent food outlets in the 46 cities included in the Consumer Price Index. Prices are obtained from grocers by personal interviews in the place of business, collected simultaneously in all cities. Prior to February 1960, prices were obtained during the first 3 days of the week containing the 15th of the month. Beginning with February 1960, prices have been collected on Tuesday, Wednesday, and Thursday of a specified week, usually that preceding the 15th day of the month. This shift in pricing days was introduced gradually. Concurrently, the rules for acceptability of sales prices were changed. Formerly, sales prices were accepted only if the sale was in effect 1 week or longer. Under the new procedure, restrictions on sales prices were removed. Prices obtained are those prevailing on the day of the field representative's visit. Weekend prices are included in the calculations for stores priced on Thursdays and first-of-the-week prices for stores priced on Tuesdays and Wednesdays. A special count in June 1960 revealed that about one-fourth of the total number of stores in the sample (two-thirds of the chains and 18 percent of the independents), representing about half the total sample by weight, were priced on Thursdays and about three-fourths of the number of stores, representing about half the weight, were priced earlier in the week.

Preliminary to this change, experimental surveys had been conducted in 1956 and 1957 to obtain data on end-of-week specials. 27/ These studies indicated that, although weekend specials were more prevalent in chain stores than independent stores, only a small proportion of the total number of quotations obtained represented weekend sale prices. The inclusion of weekend specials, therefore, has probably had little effect on the subsequent movement of the food index.

No allowances for the value of trading stamps as related to the prices of foods are reflected in the Consumer Price Index, since it is difficult to measure their exact impact by statistical means. Trading stamps, like other special sales techniques such as tie-in sales, cannot be measured quantitatively, since exact information is not available on the

27/ See monthly reports, Retail Food Prices by Cities, August, September, and October 1956 issues and January, February, April, July, August, and October 1957 issues.

38


proportion of customers who redeem stamps and how soon they are redeemed or on appropriate values for the premiums obtained. 28/

Precise specifications are established to define the type, quality, and size for each food item priced, to insure a meaningful average price, and to avoid movement of the index because of shifts in the quality or quantity priced from one period to the next. 29/ City and outlet deviations are provided to allow for city and regional differences in grades, types, etc. Within the quality range of each specification, the Bureau's representatives are instructed to secure a price for the type, brand, size, etc., sold in greatest volume in each 8tore at the time of instituting the pricing and to continue to price the same item so long as it is sold in quantity.

Differences in food habits among the populations of the various cities contribute to price differences from place to place. A brand or kind of food widely used in one city may be sold in small volume in another city. In making price comparisons, therefore, it must be borne in mind that the primary use of the published data is for time-to-time rather than place-to-place comparisons. For time-to-time comparisons, every effort is made to maintain consistency of pricing from one period to the next within each outlet as to brand, quality, and unit.

A few changes in specifications have been required over this 2-year period by developments in marketing or for clarification purposes. In January 1959, because of the wide variation in prices and sizes of sweet pickles among brands, the specification was changed to price ’’bread and butter” pickles. This action resulted in obtaining more uniform prices as well as in cutting down the number of sizable price changes resulting from substitutions between brands and types of sweet pickles. In November 1959, the specification for ice cream was changed from the pint size to the half-gal Ion size which had become the volume seller in all types of food outlets. In January 1960, the specification for cheese was changed from 1-pound to the half-pound size, because the latter size had become the volume seller.

When revisions of this sort are made, the new series is introduced by linking, so that a difference in price due to specification change is not reflected as a price change in the index.

ProcessingEach month, the price reports are edited in the Washington office for conformance

with the required specifications. Conversions to uniform quantity units are made as necessary. The data are then processed by machine tabulation.

The retail food price index is a fixed-base-weighted-aggregate index. Weighting factors are used to maintain appropriate relationships: (1) among chain stores (outletweights), (2) between chain and independent stores (chain-independent ratio), (3) among foods in each city (consumption weights) and (4) among cities (population weights).

Average prices for each food in each city are computed separately for chain and independent stores. Weighting factors (called outlet weights), based on annual sales volume of reporters, are used in calculating average prices for chain stores within each city. A simple average of independent store prices is obtained, since the sample was selected

28/ See The Impact of Trading Stamps on Food Prices, Monthly Labor Review, March 1959, pp. 276-278, and Trading Stamps and Their Impact on Food Prices, Marketing Research Report No. 295, December 1958, 44 pp., U.S. Department of Agriculture, Agricultural Marketing Service.

29/ For a listing of specifications, see pp. 44-49 of this bulletin.

39


originally to be a self-weighting sample. Chain and independent average prices for a city are combined by the use of the chain-independent ratios to obtain average prices for the city. These chain-independent ratios are based on the percentage of total food sales in the city made by chains and independent stores. In the small cities, comparable samples of reporting outlets are used in the index calculation. In effect, only those outlets for which prices for the preceding and the current months are available are used in the computation of the monthly percent changes.

Consumption weights (or family expenditure weights) for each city are applied to the monthly price changes for the individual foods to give them their correct proportions in the city's group and all-foods indexes. Until the interim adjustment of the index in 1950, when 1947-49 data were available, these weights were based on consumer expenditure data obtained in 1934-36. A further revision of these weights was made in the revised index beginning January 1953, based on the consumer expenditure survey of 1950. Another such revision will be made in January 1964.

City population weights are employed in obtaining United States average prices and indexes for all cities combined. These weights are based on the population of the metropolitan area containing the city in which prices are collected and that of cities of like characteristics represented by the sample cities. Adjustments in these population weights were made in March 1943 in accordance with Census Bureau estimates of changes in population from April 1940 to May 1942, based on registrations for the sugar-ration books; again in 1950 for the 56 cities surveyed, using the 1950 Decennial Census data; and in January 1953, when the number of cities was reduced from 56 to the current 46 cities.

Sample of Stores

The sample of stores in each of the 20 large cities is composed of: (1) all importantchain-store systems in the city; and (2) a sample of independent stores which was equal to the square root of the total number of independent food stores operating in the city when the sample was set up in 1946. 30/ To provide a representative sample, independent stores were classified by type of store in terms of commodities handled, annual sales volume, and geographic location within the city.

In the 26 small and medium-size cities added to the index in January 1953, the stores were selected for their importance in family buying as revealed by the Survey of Consumer Expenditures in 1950.

Although funds have not been available for a comprehensive revision of the sample of stores since 1946, changes in retailing patterns require some adjustments of the sample of stores from time to time. Besides the continual replacement of outlets which go out of business, periodic revisions of the weights are made as new statistics on sales volume become available. Regular biennial revisions of weights used for averaging chain store prices were linked into the index in December 1953, January 1956, December 1957, and December 1959, using sales volume data reported to the Bureau by the chain stores. 31/ Latest outlet weights are based on sales volume reported to the Bureau for the year 1958. New outlet weights based on 1960 sales volume will be introduced in January 1962. The relative weights for combining chain and independent store prices were revised in December 1953 on the basis of 1948 sales reported in the Census of Retail Trade. Another revision of these weights was made in January 1956, based on estimates from trade sources. In December 1957, the weights were adjusted on the basis of the 1954 Census of Retail Trade, and another revision is under

30/ See Store Samples for Retail Food Prices, Monthly Labor Review, January 1947, pp. 90- 100; also issued as Serial No. R. 1878.31/ See monthly reports, Retail Food Prices by Cities, January 1954 and February 1956

issues, and special reports for December 1957 and December 1959.

40


way based on the 1958 Census of Retail Trade.Sample of Food ItemsIt is impossible for the Bureau to collect prices for all of the many foods purchased

by families. Therefore, the sample of items in the index includes those items found to be most important in wage-earner and clerical-worker family spending, as shown by comprehensive consumer expenditures surveys. The selection of the index items also recognizes similarity of price changes for related items. Price movements of foods not included in the monthly surveys are imputed to those of other foods or food groups showing similar price trends. The list of priced items established for the index beginning in January 1953 was based on consumer spending habits for the year 1950, adjusted to reflect estimated 1952 expenditure patterns.

Conforming to the Bureau's policy for continuing improvement of the Consumer Price Index as a means of measuring price changes, eight new food items were introduced in the Consumer Price Index in May 1960. Two of the new items, frozen lemonade concentrate and frozen french-fried potatoes, were added because of their increased importance in consumer expenditures for food over the last several years. The other six items--macaroni, sirloin steak, pork loin roast, pineapple juice, tomato juice, and potato chips--were added to obtain a more comprehensive coverage of the food groups these items represent. In all cases, weights for the new items were obtained by redistributing the weight of the items to which they had formerly been assigned. 32/

Food Away From HomePrices of food away from home (restaurant meals), represented by lunches, are obtained

from menus or by personal interviews with the managers of a representative sample of eating places in the 46 cities. Price change from one month to the next is computed on the basis of identical meals in each outlet. Adjustments are made in prices of meals reported to insure that components--entrees, vegetables, bread and butter, dessert, and beverage— are comparable from one period to the next. When direct pricing was established in January 1953, monthly pricing was scheduled only for the five largest urbanized areas. Prices were obtained in other large cities and in the medium-size cities every 3 months and in the smallest cities every 4 months. At the present time, 21 cities are priced monthly, while the remainder are priced quarterly. The Food Away From Home component represented 17.2 percent of the total food index in December I960.Correction Procedure for Published Price Indexes and Prices

The Bureau's retail prices and indexes normally are considered final when issued. Necessary estimates for missing data are made at the time of release. Subsequent corrections of estimates are reflected in the next month's index. Every effort is made to eliminate errors in the computation of the retail food index. However, earlier data are corrected and revisions are published when corrections exceed specified magnitudes, as outlined below:

Prices or Indexes for Individual Items. A correction of less than 1 percent in an average price or index for a given item will not be published unless the entire index is recalculated .

A correction in an average price and/or index amounting to 1.0 or more percent will be published in the next subsequent release which normally carries the series affected, and normally for as far back as the month in which the incorrect data entered into the index calculation.

32/ See Consumer Price Index, May 1960, BLS release dated June 24, 1960, for a more complete report on introduction of new items.

41


Subgroups Group, or All-Items Indexes. A correction which would cause a change of not more than one-tenth (0.1) of an index point at any level will not be published, although adjustments for the error will be made in current index calculations.

A correction which would cause a change of six-tenths (0.6) or more of an index point at a United States subgroup or a city subgroup or group level will be made in published subgroup and group indexes.

A correction which would cause a change of two-tenths (0.2) or more of an index point in a United States major group or all-items index or in all-items indexes for the 20 cities for which indexes are published will be made in the index at the group and subgroup levels, regardless of the amplitude at the lower levels. A correction of this magnitude, which is extremely rare, would require consideration by the Bureau of the statistical, economic, and other factors involved, to determine whether the previously published city or United States all-items index is to be corrected or an adjustment is to be made in calculating the current index number.Special Studies--U.S. Department of Agriculture

Since 1954, the Bureau, in addition to the collection of retail prices for its own food index, has collected retail prices of specific items in designated cities for the Agricultural Marketing Service (AMS) of the U.S. Department of Agriculture. These data are used primarily in the AMS project for determining prices of selected food items at various marketing stages and are not published.

BLS PublicationsRetail prices collected for the Bureau's index are issued regularly as follows:1. Consumer Price Index (monthly, multilithed)•2. Retail Food Prices by Cities (monthly, multilithed).3. Retail Food Prices by Cities— Annual Averages (annually, multilithed).4. Monthly Labor Review (monthly) .5. Retail Prices of Food (bulletins, annually or biennially).

42


T a b l e A. L i s t of F o o d s a n d R e l a t i v e I m p o r t a n c e of I n d i v i d u a l F o o d s a n d G r o u p s of F o o d s I n c l u d e d in the R e t a i l F o o d P r i c e Index,December 1950, Decedier 1952, December 1959, and December 1960

Article

A l l f o o d s ---------------------------

F o o d s a w a y f r o m h o m e -------------F o o d s a t h o m e - — ---- — ------ —

C e r e a l s a n d b a k e r y p r o d u c t s -C e r e a l s :

F l o u r , w h e a t -------------- -B i s c u i t m i x -----------------M a c a r o n i ---------------------C o r n m e a l --------------------R i c e ------ ------ — ------- -R o l l e d o a t s ---------------—C o r n f l a k e s --- -------------

B a k e r y p r o d u c t s :B r e a d , w h i t e ------------- —S o d a c r a c k e r s --------------V a n i l l a c o o k i e s -----------

M e a t s , p o u l t r y , a n d f i s h -----M e a t s — .........— ...... —

B e e f a n d v e a l :R o u n d 8 t e a k --------------S i r l o i n s t e a k -----------C h u c k r o a s t --------------R i b r o a s t -----------------H a m b u r g e r -----------------V e a l c u t l e t s -------------

Pork:P o r k c h o p s — -------------P o r k r o a s t , l o i n h a l f -B a c o n , s l i c e d ---------—H am, w h o l e ----------------S a l t p o r k -----------------

L a m b , l e g — ---------------O t h e r m e a t s :

F r a n k f u r t e r s -------------L u n c h e o n m e a t , c a n n e d -

P o u l t r y , f r y i n g c h i c k e n s —F i s h .............................

F r e s h o r f r o z e n ------- —C a n n e d :

S a l m o n , p i n k -----------T u n a f i s h ----------------

D a i r y p r o d u c t s ------------------M i l k , fr e s h , ( g r o c e r y ) -----M i l k , fr e s h , ( d e l i v e r e d ) —Ic e c r e a m ----------------------B u t t e r - - ------------------------C h e e s e - - - - - - ------ -— --------M i l k , e v a p o r a t e d -------------

A l l f r u i t s a n d v e g e t a b l e s ---F r o z e n f r u i t s a n d v e g e

t a b l e s — F r o z e n f r u i t s :

S t r a w b e r r i e s ----------- -O r a n g e j u i c e c o n c e n

t r a t e — L e m o n a d e c o n c e n t r a t e -

F r o z e n v e g e t a b l e s :P e as, g r e e n --------------B e a n s , g r e e n --- — ------P o t a t o e s , f r e n c h f r i e d

F r e s h f r u i t s a n d v e g e t a b l e s ------------------ -----F r e s h f r uits:

A p p l e s ---------------------

Dec.1950 id jus ted index 1/

Dec.1952

revised index 2/

1Dec.1959

Dec.1960

100.00 100.00 100.0 100.0

in 15.28 17.3 17.2100.00 84.72 82.7 82.811.12 10.33 11.4 11.41.68 1.84 1.9 1.3(3 /> .54 .5 .5(3/) in (3/) .5.12 .15 .1 .1.22 .29 .3 .3.23 .24 .3 .3.43 .32 .4 .4

6.10 4.82 5.7 5.9(3/) .50 .5 .52.34 1.63 1.7 1.6

33.07 25.79 23.5 23.624.39 19.77 19.0 19.24.40 3.09 2.9 2.0in in (3/) .91.88 1.95 1.8 1.61.38 .57 .6 .53.75 2.05 1.9 1.81.02 .67 .8 .72.98 2.44 2.6 1.9(3/) < ! /> (3/) 1.01.56 2.80 2.5 2.81.90 2.22 2.0 2.1.28 in (3/) ( I / )

2.39 .62 .6 .6

2.85 2.49 2.4 2.4(3/) .87 .9 .95.66 4.12 2.6 2.53.02 1.90 1.9 1.91.92 1.02 1.1 1.0

1.10 .30 .3 .4(3/) .58 .5 .5

17.44 14.02 14.0 13.94.72 4.33 4.4 4.46.28 4.18 4.3 4.31.59 1.12 1.1 1.02.41 1.66 1.6 1.51.57 1.75 1.6 1.7.87 .98 1.0 1.0

19.10 15.25 16.0 15.5

.74 .89 1.1 .9

.24 .10 .1 .1

.13 .35 .5 .3in in in .1.37 .27 .3 .2in .17 .2 .1in in (3/) .112.23 9.84 10.1 9.9.82 1.13

._________L

1.0 1.1

A r t i c l e

A l l f r u i t s a n d v e g e t a b l e s - Con, F r e s h f r u i t s a n d v e g e t a b l e s -

F r e s h f r u i t s - Con.B a n a n a s — — — — — — — —O r a n g e s -------------------------L e m o n s — -----------------------G r a p e f r u i t - -------------------P e a c h e s -------------------------S t r a w b e r r i e s ------------------G r a p e s - -------------------------W a t e r m e l o n s -------------------

F r e s h v e g e t a b l e s :P o t a t o e s - - --------------------S w e e t p o t a t o e s -----------------O n i o n s ---------------------- —C a r r o t s -------------------------L e t t u c e -------------------------C e l e r y --------------------------C a b b a g e -------------------------T o m a t o e s ----------------- ------B e a n s , g r e e n ------------------

C a n n e d f r u i t s a n d v e g e t a b l e s - - C a n n e d f r u its:

O r a n g e j u i c e ------------------P i n e a p p l e j u i c e --------------P e a c h e s -------------------------P i n e a p p l e ----------------------F r u i t c o c k t a i l - --------------

C a n n e d v e g e t a b l e s :C o r n - ----------------------- —P e as, g r e e n -------------------T o m a t o e s ------------------- —T o m a t o j u i c e - -----------------B a b y f o o d s ---------------------

D r i e d f r u i t s a n d v e g e t a b l e s —P r u n e s -----------------------------D r i e d b e a n s ----------------------

O t h e r f o o d s a t h o m e ------------------P a r t i a l l y p r e p a r e d foods:

Soup, c a n n e d --- — --------------b e a n s w i t h p o r k ---------------- --

C o n d i m e n t s a n d s auces:P i c k l e s .............................C a t s u p , t o m a t o -------------------

B e v e r a g e s , n o n a l c o h o l i c ----------C o f f e e ------------------------------T e a ----------------------------------C o l a d r i n k s - --- ------------------

F a t s a n d o i l s --- -------------------S h o r t e n i n g , h y d r o g e n a t e d - ----M a r g a r i n e — ------------------------L a r d ---------------------------------S a l a d d r e s s i n g --------------------P e a n u t b u t t e r ---------------------

S u g a r a n d s w e e t s ----------------- —S u g a r --------------------------------C o r n s y r u p --- -— -----------------G r a p e j e l l y ------------------------C h o c o l a t e b a r s -------------------

E g gs, f r e s h --------------------------M i s c e l l a n e o u s foods:

G e l a t i n , f l a v o r e d ---------------P o t a t o c h i p s ------------------- —

Con.

Dec.1950

adjusted index 1/

Dec.1952

revised index 2/

Dec.1959

Dec.1960

1.44 0.79 0.8 0.72.06 1.13 1.5 1.7(3/) .17 .2 .2(3/) .21 .3 .3on .34 .4 .4in .25 .2 .2in .24 .3 .3in .53 .4 .3

1.91 1.86 1.5 1.6.31 .23 .2 .2.55 .38 .3 .3.74 .33 .3 .3

1.10 .60 .7 .5(3/) .34 .4 .3.41 .14 .2 .1

1.83 .75 .9 1.01.06 .42 .5 .45.45 3.97 4.2 4.1

(in .67 1.0 .6in in on .3.96 .57 .5 .5.69 .33 .4 .3in .29 .3 .31.00 .46 .4 .5.83 .53 .5 .5

1.30 .66 .6 .3in in in .3.67 .46 .5 .5.68 .55 .6 .6.26 .25 .3 .3.42 .30 .3 .3

19.27 19.33 17.8 18.3

in 1.26 1.2 1.0in .51 .5 .4

in .79 .8 .7in .34 .3 .37.02 5.26 4.8 4.75.32 3.76 2.9 2.8<3/> .40 .5 .51.70 1.10 1.4 1.42.93 2.97 2.9 2.91.08 .96 .9 .9.69 .82 .7 .7.42 .28 .3 .3.74 .59 .6 .6(3/) .32 .4 .42.93 3.03 3.4 3.12.08 1.29 1.4 1.3in .42 .5 .4.85 .42 .5 .5<3/> .90 1.0 .96.39 4.81 3.5 4.5

in .36 .4 .4in in in .3

\ J For an explanation of the adjusted index, see Interim Adjustment of Consumers1 Price Index (BLS Bull. 1039 ). 2/ For an explanation of the revised index, see Retail Prices of Food, 1953-54 (BLS Bull. 1183 ) p. 28.3/ Not priced.

43


Specifications for Food Items Priced in 46 Cities, as of January 1959, with Changes during 1959-60.

C o d e D e s c r i p t i o n

F-101.0 Flour, white, general all-purpose, may be made from either hard or soft wheat or a blend of the two; 5-pound sack. (If not available, 10-pound sack.)

F-106.0 Biscuit mix, prepared flour, containingall ingredients except liquid; 20-ounce package, or nearest size. Citywide deviation: 40-ounce package in Sand-point.

F-107.0 Macaroni, straight or elbow; best quality;12-16-ounce carton or cellophane bag.

D a t eo f C o d e

C h a n g e

F-170.0

F-201.1

I n t r o d u c e d May 1960

F-110.0 Corn meal, white or yellow; best quality;volume selling package up to 24 ounces. Citywide deviations: Price the following sizes in the cities specified: 32-40-ounce package or bag in Evansville, Madill, Sandpoint, Shawnee, and Washington; one-pound bulk or 5-pound bag in Atlanta and Middlesboro.

F-204.0

Volume selling package up to 24 ounces,in Evansville, Madill, and Shawnee. June 1959

F - 120.0 Rice, polished, fancy, whole, eitherF-121.0 "regular" or "quick cooking"; 16-ounce

package or nearest size.

F-120.0 Short grain rice priced in all cities except those listed for pricing in F-121.0.

F-207.0

F-121.0 L o n g g r a i n r i c e p r i c e d in B o s t o n , G a r r e t t , G l e n d a l e , H o u s t o n , L o d i , L o s A n g e l e s , M a d i l l , N e w Y o r k - N o r t h e a s t e r n N e w J e r s e y , P h i l a d e l p h i a , P o r t l a n d , S a n d p o i n t , S a n J o s e , S e a t t l e S a n F r a n c i s c o , W a s h i n g t o n , a n d Y o u n g s t o wn.

F-210.0

D e l e t e d f r o m s h o r t g r a i n a n d a d d e d to lon g g r a i n l i s t o f c i t i e s :

C l e v e l a n d Feb. 1959C h i c a g o a n d D e t r o i t J u n e 1959

D e s c r i p t i o n

Vanilla flavored cookies or wafers without any filling or coating; 11-16-ounce bag or box in Atlanta, Cincinnati, Lynchburg, Newark, and Pulaski; 6-10-ounce bag or box in other cities.

Round steak, cut from hind quarter between rump and heel pot roast and containing the round bone if steak is full cut; top or full cut; bone-in (boneless, if bone-in is not available); U.S. Choice grade,(If n o t a v a i l a b l e , p r i c e U . S . G o o d .If U . S . G o o d a l s o n o t a v a i l a b l e , p r i c e U . S . C o m m e r c i a l o r U . S . S t a n d a r d ) ; o n e p o u n d . ( B a b y b e e f a c c e p t a b l e in H o u s t o n . )

Sirloin steak, cut from beef loin between porterhouse steak and round steak, containing part of the hip or pelvic bone; U.S. Choice grade,(If n o t a v a i l a b l e , p r i c e U . S . G o o d .If U . S . G o o d a l s o n o t a v a i l a b l e , p r i c e U . S . C o m m e r c i a l o r U . S . S t a n d a r d ) ; o n e p o u n d . ( B a b y b e e f a c c e p t a b l e in H o u s t o n . )

C h u c k r o a s t ; b l a d e p o t r o a s t c u t f r o m u p p e r p a r t o f s h o u l d e r b e f o r e r i b r o a s t a n d b e h i n d n e c k ; b o n e - i n ;U.S. Choice grade, (If not available, price U.S. Good. If U.S. Good also not available, price U.S. Commercial or U.S. Standard); one pound. (Baby beef acceptable in Houston.) In Boston, price only boneless.

Rib roast; standing rib roast; short cut (7-inch), cut from rib section of forequarter exclusive of 6th and 7th ribs; bone-in; U.S. Choice gr'.de,(If n o t a v a i l a b l e , p r i c e U . S . G o o d .If U.S . G o o d a l s o n o t a v a i l a b l e , p r i c e U . S . C o m m e r c i a l o r U . S . S t a n d a r d ) ; o n e p o u n d . ( B a b y b e e f a c c e p t a b l e in H o u s t o n .)

Dateof

Change

I n t r o d u c e d M a y 1960

F-126.0 Rolled oats (oatmeal), either "quick cooking" or "regular"; 16-20-ounce package.

F-130.0 Corn flakes; prepared (ready-to-eat) breakfast cereal, made from corn, flavored with sugar and salt and processed into flakes; 8-ounce package in Atlanta, Boston, Charleston, Houston, Kansas City, Los Angeles, Middletown, New York-Northeastern New Jersey, and Washington; 11-12-ounce packages in other large cities.

11-12-ounce packages in all cities.

F-150.0 Bread, pan style, prepared from white flour, wrapped; volume selling size loaf.

F-160.0 Soda crackers, salted or unsalted;best quality; one-pound package or nearest size.

Saltines included.

One-pound package.

F-215.0 Hamburger; preground beef, regular including chuck, stew beef, trimmings, etc., containing from 12% to 25% fat or suet; one pound.

F-218.0 Veal cutlets, cut from shank half of leg, sometimes called veal steak; U.S. Choice grade; one pound. U.S. Good grade cubed veal cutlets in Houston only.

F-220.0 Pork chops, cut from center of loins,No. 1 grade; one pound. (If not available, center-cut rib chops.)

June 1959F-221 Pork roast, loin half cut from pork loins

weighing 8-12 pounds; No. 1 grade; one pound.


F-224.0 Bacon, sliced and packaged, rind off;Standard Grade A; one pound package of cellophane or similar material. (If not available, two half-pound packages.)

Aug. 1959

Oct. 1959

F-227.0 Ham, whole, skinned (partially), smoked, tenderized, weighing between 10 and 16 pounds. If whole ham not available, price shank half. Packer's best quality; one pound. Priced in all cities except those listed for pricing in F-228.0. If F-227.0 is not available, price F-228.0.

44


S p e c ific a tio n s fo r Food Items Priced in 46 C i t i e s , as o f January 1959, with Changes during 1959-60.


F-228.0 Ham, whole, smoked, fully cooked or ready-to-eat, weighing between 10 and 16 pounds, always bearing the description "ready-to-eat," or "fully cooked." If whole ham not available, price shank half. Packer's best quality; one pound. Priced in Cleveland, Detroit, Evansville, Grand Forks, Laconia, Madison, Middletown, Minneapolis- St. Paul, St. Louis, Shenandoah, and Youngstown. If F-228.0 is not available, price F-227.0.

D a t eof

C h a n g eC o d e D e s c r i p t i o n

F-261.0 Haddock, prepackaged frozen fillets.S o l d f r o m m e a t c o u n t e r s o r f r e e z e r c a b i n e t s as f r o s t e d , f r o z e n , q u i c k f r o z e n , e t c . G o o d m e r c h a n t a b l e c o n d i t i o n . S a m e s i z e a n d t y p e p a c k a g e as F-260.0. P r i c e d i n a l l c i t i e s e x c e p t A n n a , B o s t o n , G r a n d F o r k s , H o u s t o n , L o d i , L o s A n g e l e s , M a d i l l , P o r t l a n d , S a n d p o i n t , S a n F r a n c i s c o , S e a t t l e , a n d S h a w n e e .

S a n J o s e a d d e d to l i s t o f c i t i e s e x c e p t e d .

F-230.0 L e g o f lamb; h i n d leg o f l a mb, s h o r t c u t ( i n c l u d e s leg to t he h i p b o n e ) ;U.S. Choice grade; one pound.

F-240.0 Frankfurters or weiners, skinless (synthetic casing), containing a combination of beef, pork, and veal. May be packaged. Best quality; one pound.

F-246.0 Luncheon meat, canned. Containsp o r k in s o l i d pa c k . M a y c o n t a i n s m a l l p e r c e n t a g e of b e e f . M e a t is e i t h e r g r o u n d o r c h o p p e d a n d s p i c e s a r e a d d e d . R e a d y - t o - e a t ;U.S. inspected; 12-ounce tin.

F-250.0 Frying chickens, New York dressed,p r i c e d o n l y in N e w Y o r k - N o r t h e a s t e r n N e w J e r s e y , d i s c o n t i n u e d .

F-251.0 F r y i n g c h i c k e n s , r e a d y - t o - c o o k(dressed and drawn); tender-meated chicken of either sex, with smooth tender skin, flexible breastbone cartilage and undeveloped leg tendons. Age: Approximately 8 to 16weeks; weighing 1 3/4-to-2 3/4 pounds. Grade A or best quality. Priced in all 46 cities. (Ready-to-cook means that the feathers, head, and feet are removed and that the chicken has been fully drawn or eviscerated, thoroughly cleaned inside and out, and priced after the removable waste— head, feet, and inedible organs--has been discarded. Also known as "dressed and drawn,""table dressed," "fully dressed," "pan ready," or "oven ready," fresh dressed, fresh hard chilled, dry packed, or ice packed.)N e w Y o r k - N o r t h e a s t e r n N e w J e r s e y d e l e t e d f r o m F-250.0, a n d s p e c i f i c a t i o n r e v i s e d to i n c l u d e o n l y F-251.0.

F-260.0 Ocean perch, prepackaged frozen fillets;a l s o k n o w n as r o s e f i s h , s e a p e r c h , r e d p e r c h , o r r e d f i s h . S o l d f r o m m e a t c o u n t e r s o r f r e e z e r c a b i n e t s as f r o s t e d , f r o z e n , q u i c k f r o z e n , etc.G o o d m e r c h a n t a b l e c o n d i t i o n . C e l l o p h a n e p a c k a g e o r f i x e d w e i g h t b o x .O n e p o u n d . (If o n e p o u n d n o t a v a i l a b l e , t h e n e a r e s t s i z e u n d e r o n e p o u n d . ) P r i c e d in a l l c i t i e s e x c e p t B o s t o n , L o s A n g e l e s , P o r t l a n d , a n d S e a t t l e .

F-262.0 C o d , p r e p a c k a g e d f r o z e n f i l l e t s .Sold from meat counters or freezer cabinets as frosted, frozen, quick frozen, etc. Good merchantable condition. Fixed weight box. One pound or nearest size in 12-16-ounce range. Priced in Boston.

F-270.0 Salmon, fresh or frozen, steak ors l i c e ; K i n g ( C h i n o o k ) s a l m o n on l y ; g o o d q u a l i t y ; o n e p o u n d . P r i c e d i n L o s A n g e l e s , P o r t l a n d , a n d S e a t t l e .

F-271

Jan. 1959F-272

H a l i b u t , f r e s h o r f r o z e n , s t e a k o r s l i c e ; g o o d q u a l i t y ; o n e p o u n d .Price in Grand Forks, Los Angeles, and Portland.

Sole, fresh or frozen fillets. Sold from meat counters or freezer cabinets. Known as petrale, rex, Dover, and rock sole. Bulk (fresh); cellophane package or fixed weight box of one pound. One pound or nearest size in 12-to-16-ounce range. Priced in Lodi, Sandpoint, San Francisco, and Seattle.

S a n J o s e a d d e d to l i s t o f c i t i e s p r i c e d .

F-280.0 H a d d o c k , f r e s h , f i l l e t s ; g o o d q u a l i t y ; o n e p o u n d . P r i c e d in B o s t o n .

F-281.0 Sea trout, fresh, dressed (afterr e m o v a l of e n t r a i l s , h e a d a n d t a il, a n d u s u a l l y f i n s . ) M a y b e s p o t t e d , g r a y ( w e a k f i s h ) , o r w h i t e . G o o d q u a l i t y ; o n e p o u n d . P r i c e d in H o u s t o n .

Jan. 1959F-282.1 Catfish, frozen, ocean fillets; good

q u a l i t y ; o n e p o u n d . P r i c e d in A n n a , M a d i l l , a n d S h a w n e e .

F-290.0 S a l m o n , p i n k , c a n n e d , a l s o k n o w n as A l a s k a P i n k o r H u m p b a c k s a l m o n , ( l a b e l a l w a y s s p e c i f i e s " p i n k " ) . O n e - p o u n d t a l l c y l i n d r i c a l can.

F-294.0 Tuna fish, canned, fancy light meat, packed in oil, chunk style, 6-6^- ounce can (No. 1 flat can.) Citywide deviation: White meat tuna, 7-ouncecan (No. 1 flat can) in Baltimore, Boston, and New York-Northeastern New Jersey.

D a t eof

C h a n g e

Oct. 1959

Oct. 1959

45


Specifications for Food Items Priced in 46 C i t ie s , as of January 1959, with Changes during 1959-60.


F-306.0 Milk, fresh, fluid, pasteurized, homogenized, Vitamin D added, sold in stores. Lowest butterfat content over 3.25 percent. Quart or half-gallon, carton or bottle. Priced in all cities except Baltimore and Laconia.

Laconia deleted from list of exceptions.

Baltimore deleted from list of exceptions; 46 cities priced.

F-308.0 Milk, fresh, fluid, pasteurized,non-homogenized, without Vitamin D sold in stores. Lowest butterfat content over 3.25 percent. Quart or half-galIon, carton or bottle. Priced in Baltimore and Laconia.

Laconia deleted from list of cities priced.

Discontinued.

F-315.0 Milk, fresh, fluid, pasteurized, homogenized, Vitamin D added, delivered to homes. Lowest butterfat content over 3.25 percent. Quart or half-gallon, carton or bottle. Priced in all cities except Baltimore and Laconia. Citywide deviation:Anna: milk without Vitamin D.

Baltimore added to list of cities priced.

Laconia added to list of cities priced.

F-317.0 Milk, fresh, fluid, pasteurized, non-homogenized, without Vitamin D, delivered to homes*Lowest butterfat content over 3.25 percent. Quart or half- gallon, carton or bottle.Priced in Baltimore and Laconia.

Baltimore deleted from list of cities priced.

Laconia deleted from list of cities priced; and specification F-317.0 discontinued.

F-320.0 Ice cream, prepacked bulk, vanilla or chocolate flavored; pint. (If bulk not available, brick ice cream.)

Discontinued.

Dateo f Code

Change

F-340.0

Nov. 1959

March 1960

D e s c r i p t i o n

Cheese, American processed, pasteurized, prepared by mixing one or more individual Cheddars. May contain added salt, water, and coloring. Whole milk cheddar always labeled American Process. Label does not state the ingredients. One pound, pieced or sliced, either prepackaged or cut from a larger loaf, or two-pound package. Citywide deviation: One-half pound package in Atlanta and Boston.

One-half pound package in Detroit.

D i s c o n t i n u e d .

F-342

Nov. 1959

March 1960

F-380

Cheese, American processed, pasteurized, prepared by mixing one or more individual Cheddars. May contain added salt, water, and coloring. Whole milk cheddar-prepackaged cheese is always labeled American Process.Label does not state the ingredients. One half pound (8-ounces), pieced or sliced, either prepackaged or cut from a larger loaf.

Milk, evaporated, unsweetened; may or may not be irradiated; 14%-ounce can.

F-401.1 Strawberries, frozen, sliced or halves, packed in sugar; Grade A or Fancy;10-ounce fiber container or nearest size.

Nov. 1959 F-403.0 Orange juice, frozen, 1 to 3 concentration; Grade A or Fancy; 6-ounce can.

Dec. 1959 -404.0 Lemonade, frozen, 1 to 3 concentration; Grade A or Fancy; 6-ounce can.

F-410.1 Peas, green, frozen; Grade A or Fancy;10-ounce fiber container or nearest size.

F-413.0 Beans, green, frozen, cut or French style; Grade A or Fancy; 9-ounce fiber container or nearest size.

Nov . 1959

Dec. 1959

Nov. 1959

F-414.0 Potatoes, French fried, frozen; Grade A or Fancy, or best grade offered;9-ounce fiber container (may have metal ends.)

F-420.0 Apples, fresh, all-purpose, mature but not overripe; U.S. No. 1 or U.S. Fancy; medium size (about 2% to 3 inches in diameter, or packing 163 to 100 to the box). Prepackaged or bulk, whichever is the volume seller. One pound.

Dateof

Change

Nov. 1959

Jan. 1960

Jan. 1960



F-321.0 Ice cream, prepacked bulk, vanillaor chocolate flavored; half-gallon package. Replaced F-320.0.

F-330.0 Butter, salted, creamery, 92 score (if 92 score not available, 93 score; if 93 score not available, 90 score.) Any type of pound package. May be: (1) one-poundsolid print of butter, paper wrapped, may or may not be in carton; (2) four wrapped quarter- pound sections, always in carton; (3) roll butter, a paper-wrapped roll-shaped print not in carton.

Nov. 1959

F-421.0 Bananas, yellow; first quality; one pound.

F-422.0 Oranges; volume selling orange from any state; all varieties except Temple and King; U.S. No. 1 grade (good quality); sizes 176 to 220 in standard box, (88 to 110, if packed in half-box carton), or nearest size. One dozen.

46




F-423.0 Lemons; all varieties; U.S. No. 1 grade. One pound. (If not sold by the pound, report price per each or per dozen and specify size. If size is not available, quote total weight of three lemons.)

F-424.0 Grapefruit; fresh; volume selling pink or white; may be seeded or seedless; U.S. No. 1 grade; each. (State price per pound or dozen if so quoted.)

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F-448.0 Carrots, topped, all varieties;U.S. No. 1; in cellophane or pliofilm bag; one pound. (If price is quoted by the bag, report price per bag and specify weight indicated on bag. If not indicated, weigh one bag and specify weight.) Priced in all cities except Lodi, Los Angeles, San Francisco, and San Jose.

Priced in all cities. Nov. 1959

T r a n s f e r r e d f r o m s e a s o n a l to y e a r - r o u n d item.

F-425.0 P e a c h e s , f r e e s t o n e , f r e s h , w h i t e o r y e l l o w f l e s h in g o o d m e r c h a n t a b l e c o n d i t i o n , f u l l y r i p e n e d h a v i n g n o b a s i c g r e e n c o l o r . V a r i e t i e s a r e u s u a l l y E l b e r t a s , J.C. H a l e , H a v e n s F a m i l y , a n d B e l l e o f G e o r g i a . O n e p o u n d . ( If s o l d o n l y in s m a l l b a s k e t , r e p o r t p r i c e p e r b a s k e t a n d s p e c i f y w e i g h t . ) P r i c e d in J u l y , A u g u s t , S e p t e m b e r .

F-426.0 Strawberries, fresh, of good uniformcolor, with the caps firmly attached to the fruit; of uniformly good quality, with no signs of decay.One pint basket. (If not available, quart basket.) Priced in April, Hay, June.

F-427.0 Grapes, Thompson seedless, pale yellow, green, or white thin skinned seedless grapes, in large compact bunches, with the fruit firmly attached to stems; in good merchantable condition, with no sign of decay; one pound. Priced July through November.

F-428.0 Watermelons, large, ripe, whole or cut pieces, of uniformly good color, and in good merchantable condition. One pound. (State price per melon, if so quoted, and enter approximate average weight per melon.) Priced in June, July, August.

F-440.0 Potatoes, white or "Irish" all v a r i e t i e s (r e d sk in n ed w h ite potatoes acceptable) U.S. No. 1 grade; volume selling unit.

F-441.0 Sweetpotatoes, all varieties; U.S.No. 1 grade; volume selling unit.

p-444.0 Onions, common yellow, dry, cooking, globe type; all varieties; U.S.No. 1 grade; approximately 2 inches in diameter; one pound.

F-447.0 Carrots, bunched or topped, allvarieties; U.S. No. 1 grade; one bunch or one pound. Priced in Lodi, Los Angeles, San Francisco, and San Jose.

D i s c o n t i n u e d .

June 1959F-450

F-452

Lettuce, head, all varieties; U.S. No. 1 grade; size 60 (or nearest size) if packed by crate; size 30 (or nearest size) if packed by carton; one head. (State price per pound, if so quoted.)

Celery, fresh, green, known as"Pascal celery"; U.S. No. 1 grade; one pound. (If sold by the stalk, quote price per stalk, weigh one average-sized stalk, and specify weight.)

F-454.0 Cabbage, Danish, domestic, orpointed type, with standard trim; U.S. No. 1 grade; one pound. (If sold by the head, quote price per head, weigh one average-sized head, and specify weight.)

F-456.0 Tomatoes, fresh, firm, glossy, free from deep grooves; U.S. No. 1 or best quality; in cartons or loose, whichever is the volume seller. Loose tomatoes must be of good slicing quality and uniform size. Carton or pound. (If carton, enter weight indicated on carton. If weight not indicated, weigh one carton, and enter weight.)

F-458.0 Beans, fresh, green, snap, string or stringless, all varieties; U.S. No. 1 grade; one pound.

F-460.0 Orange juice, single strength;Grade A or Fancy; 46-ounce can.

F-461.0 Pineapple juice, sweetened or unsweetened; Grade A or Fancy, or best grade offered; No. 3 cylinder can (approximately 46 ounces.)

F-463.0 P e a c h e s , y e l l o w , c l i n g , h a l v e s , in h e a v y s y r u p ; C h o i c e g r a d e ; N o. 1\ c a n (net w e i g h t : a p p r o x i m a t e l y1 p o u n d 13 o u n c e s . )

F-465.1 Pineapple, Hawaiian, sliced, in extra-heavy syrup; Grade A or Fancy; No. 2 can (net weight: approximately 1 pound 4 ounces.)

F-469.1

Nov. 1959

Fruit cocktail, prepared from peaches, pears, pineapple, seedless grapes, and maraschino-type or natural cherries, packed in heavy syrup; Grade A or Fancy; No. 303 can, (net weight: approximately 1 pound1 ounce.) If 303 not available,No. 300 can (net weight: approximately 15 ounces.)


47




F-470.0 C o r n , s u g a r , c r e a m s t y l e , y e l l o w or w h i t e ; G r a d e A o r F a n c y ; No. 303 c a n (net w e i g h t : a p p r o x i m a t e l yo n e p o u n d . )

F-473.0 Peas, sweet or sugar; Grade A or Fancy (top quality); any sieve size; No. 303 can (net weight: approximately one pound.)

F-475.1 A) Tomatoes, small and large pieces, with a maximum of 50 percent liquid; standard grade (Grade C);No. 303 can (net weight: approximately 16 ounces.) (If not available, No. 2 can (net weight: approximately 1 pound, 3 ounces.) Priced in all cities except Garrett, Lodi, Los Angeles, Madison, Portland, Rawlins, Sandpoint, San Francisco, San Jose, and Seattle.

B) T o m a t o e s , w h o l e o r s o l i d p a c k , w i t ha maximum of 42 percent liquid; extra standard grade (Grade B or Choice); No. 2 \ can (net weight: approximately 1 pound, 12 ounces.) Priced in Lodi, Los Angeles, Portland, Oreg., San Francisco,S a n J o s e , a n d S e a t t l e .

C) T o m a t o e s , w h o l e o r s o l i d p a c k , w i t ha maximum of 42 percent liquid; extra standard grade (Grade B or Choice); No. 303 can (net weight: approximately 16 ounces.) (If not available, No. 2 can (net weight: approximately 1 pound, 3 ounces.) Priced in Madison, Rawlins, and Sandpoint.

D) T o m a t o e s , s m a l l a n d la r g e p i e c e s ,with a maximum of 42 percent liquid; extra standard grade (Grade B or Choice); No. 303 can (net weight: approximately 16 ounces.) (If not available, No. 2 can (net weight: approximately 1 pound, 3 ounces.) Priced in Garrett.

F -4 7 7 .0 Tom ato j u i c e ; G rade A o r F an cy , o rbest grade offered; No. 3 cylinder can (net weight: approximately46 ounces.)

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F-491.0 Great Northern beans, dry, white, packaged or bulk; No. 1 choice, hand picked; one-pound package.(If not available, nearest package size or bulk, whichever is volume seller.) Price in all cities except those in which F-490.0 is priced.

F-502.0 Soup, tomato or cream of tomato, condensed; 10%-11-ounce can.

F-505.0 B e a n s w i t h p o r k , c a n n e d d r i e d b e a n s w i t h p o r k , k n o w n as " b a k e d b e a n s , " p a c k e d in t o m a t o s a u c e . If b e a n s w i t h p o r k in t o m a t o s a u c e a r e n o t a v a i l a b l e , N e w E n g l a n d s t y l e b e a n s w i t h p o r k . B e s t q u a l i t y ; 15-18- o u n c e c a n o r jar.

F-511.0 Pickles, cucumber pickles, slicedcrosswise (sometimes called "Bread and Butter Pickles" or "Quickies"); fresh packed green cucumbers, canned with a mildly spiced and sweetened solution, 15-16 ounces. (If not available, nearest smaller size.)

15-16 ounces only.

F-515.0 Catsup, tomato product, sometimes called "ketchup"; Grade A or Fancy; 14-ounce bottle.

F-521.0 C o f f e e , g r o u n d , r o a s t e d ; a i r - t i g h t can; o n e p o u n d .

F-522.0 Coffee, whole bean or ground, roasted;c a r d b o a r d o r p a p e r b a g ; o n e p o u n d . P r i c e d i n c h a i n s t o r e s a n d i n d e p e n d e n t s u p e r m a r k e t s o n l y . A l l c i t i e s e x c e p t G l e n d a l e , G r a n d I s l a n d , M a d i l l , S a n d p o i n t , S a n F r a n c i s c o , S a n J o s e , a n d S e a t t l e .

F-524.1 T e a b a g s , o r a n g e p e k o e a n d p e k o e , g e n e r a l l y k n o w n as b l a c k tea; p a c k a g e of 16 b a g s .

F-526.1


C o l a d r i n k , t w o b r a n d s o f c o l a - f l a v o r e d , c a rb o n a te d b e v e r a g e s , u n c h i l l e d . (If u n c h i l l e d n o t a v a i l a b l e , c h i l l e d ) ; c a r t o n of 6 o r 12 b o t t l e s o r c a n s ,6 - 1 2 - o u n c e s i z e .

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Change

Aug. 1959

F-479.0 B a b y foods; strained fruits, vegetables, or meat and vegetable mixtures; 4%-5-ounce jar or can.

F-480.0 Prunes, dried, may be tenderized;extra large or large (53 or less); carton or cellophane package; one- pound package (if not available, two pounds.) Citywide deviation: Medium size-67 to 53-in Madill.

F-490.0 Navy beans, dry, white, packaged or bulk; No. 1 choice, hand picked; one-pound package. (If not available, nearest package size or bulk, whichever is the volume seller.)P r i c e d in B o s t o n , C a n t o n , C h a r l e s t o n , C l e v e l a n d , G l e n d a l e , H o u s t o n , L a c o n i a , L o d i , L o s A n g e l e s , L y n c h b u r g , M i d d l e - to w n , N e w a r k , N e w Y o r k - N o r t h e a s t e r n N e w J e r s e y , P i t t s b u r g h , P o r t l a n d , S a n F r a n c i s c o , S a n J o s e , a n d S e a t t l e .

F-530.1 Shortening, processed from hydrogenated vegetable oils (label always states product is made from hydrogenated vegetable oils.) 3-pound container.

F-532.0 M a r g a r i n e , v e g e t a b l e , c o l o r e d ; o n e - p o u n d c a r t o n . P r i c e d in a l l c i t i e s e x c e p t M a d i s o n , a n d M i n n e a p o l i s - S t . P a u l .

F-533.0 Margarine, vegetable, uncolored; one-poundc a r t o n . P r i c e d i n M a d i s o n a n d M i n n e a p o l i s St. P a u l .

F-537.0 L a r d , p u r e , s t e a m r e n d e r e d , o p e n k e t t l e r e n d e r e d , o r leaf; c a r t o n o r b u l k ; o n e p o u n d . (If n o t a v a i l a b l e , n e a r e s t siz e . )

F-540.0 S a l a d d r e s s i n g , c o o k e d , a l w a y s i d e n t i f i e d as " s a l a d d r e s s i n g " o n t he la b e l ; p i n t jar.

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S p e c ific a tio n s fo r Food Items Priced in 46 C it ie s , as of January 1959, with Changes during 1959-60

C o d e D e s c r i p t i o nD a t eof


F-545.0 Peanut butter, prepared from U.S. No. 1 peanuts with salt added. Hay be homogenized, and contain hydrogenized peanut oil. 12-16-ounce jar or tumbler, or nearest smaller size.

Peanut spreads included. Peanut spreads may contain small amounts of other ingredients such as vegetable oils and honey.

11-16-ounce jar or tumbler only.

F-550.1 Sugar, white granulated cane or beetsugar; paper bag. (If not available, carton or cloth bag); 5 pounds.

F-555.0 Corn syrup, golden, containing at least 90 percent corn syrup, may contain up to 10 percent of cane or maple sugar syrup; 24-ounce (net weight) bottle or can. (If not available, next smaller size.)

F-560.0 Grape jelly, made from filtered and strained grape juice; Grade A or Fancy; 10-16-ounce jar or tumbler.

F-570.0 C h o c o l a t e b a r , p l a i n m i l k c h o c o l a t e ;1-ounce bar or nearest available small size.

F-580.0 Eggs, fresh, white or brown shell;Grade A, Large; one dozen.Citywide deviation: Grade AA inPortland, San Francisco, and Seattle. If F-580.0 is not available, F-581.0 is priced in cities listed under F-581.0.

L o s A n g e l e s a d d e d to C i t y w i d e d e v i a t i o n .

F-581.0 Eggs, fresh, white or brown shell;volume selling grade and size, other than Large, Grade A. (If unable to report grade and size, any other information available); one dozen. Priced in the following cities only when F-580.0 is not available: Anna, Camden,Canton, Charleston, Evansville, Garrett, Glendale, Grand Forks,Grand Island, Huntington, Laconia, Lodi, Lynchburg, Madill, Madison, Middlesboro, Middletown, Newark, P u la s k i , R avenna, R a w lin s , Sand- point, San Jose, Shawnee,S h e n a n d o a h , a n d Y o u n g s t o w n .

F-590.0 Gelatin dessert, flavored, powder;3-4-ounce package.

F-591.0 Potato chips, fresh, salted; approximately 3-5-ounce package. (If not available, unit selling in greatest volume.)

3-5-ounce package.

June 1959

Aug. 1959

Aug. 1959


Oct. 1960

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C h a n g e

49☆ U.S. G O V E R N M E N T P R I N T I N G O F F I C E : 1961 0 - 618401


retail prices of food - fraser · 2018. 11. 6. · retail prices of food. 1959^60. indexes and...

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