Detail Sampel

The chart below shows the prices, in euros, of 800 grams of four types of bread in a European country between 2001 and 2005. Provide an overview of the information by identifying and describing the key details, and include comparisons where appropriate. The line chart illustrates the changes of the price in Euros of 800 grams of four categories of bread, including Wholegrain, Brown, White, and Rye, from 2001 to 2005. Overall, Brown, White, and Rye witnessed an upward trend over the period, while Wholegrain showed the most fluctuation, remaining at the same price by the end of the period. Additionally, Rye consistently recorded the lowest price throughout the period. Regarding the most fluctuated figures, Wholegrain and Brown showed different trends. Initially, the price of Wholegrain bread was €0.8, while Brown started at a lower point of €0.6. In 2002, the figure for Wholegrain reached a peak of €1.8, making it the highest figure throughout the period. Meanwhile, the price of Brown mirrored the trend of Wholegrain in 2002, suddenly soaring to €1.5. By 2003, the cost of Wholegrain steeply tumbled to €1.0, allowing Brown to surpass it at €1.6. The figures for Wholegrain and Brown then underwent a slight fall before recovering in 2005, at €0.8 and €1.6 respectively. As for the remaining categories, White and Rye experienced an upward trend. Starting at the same level (€0.6), the price of White rose markedly to €1.0 in 2002, whereas the figure for Rye dropped slightly to €0.5. From 2002 to 2005, the cost of White increased steadily to €1.3, ranking second at the end of the period. Turning to Rye, this figure grew back to the starting level in 2003, then remained unchanged before edging up to €0.7 in 2005, making it the most stable of all four varieties.