Detail Sampel

The line chart illustrates the price in Euros of 800 grams for four different types of bread in one European nation between 2001 and 2006. Overall, Brown and White saw dramatic increases in the price throughout the entire period, while Wholegrain had significant changes. Additionally, Rye mostly remained stable and had the lowest price in Euros among four categories. Regarding the types whose cost increased, both Brown and White started at 0.6 in the beginning of the period. After that, the price of Brown bread grew sharply to around 1.5, whereas the figure for White climbed to just two-thirds of Brown in 2002. Moverover, both of these types rose slightly by 0.1, but there was a considerable decrease to 1.4 in the price of Brown and recovered to 1.6 in the end of the period. Besides, White increased gradually to approximately 1.3 in 2005. In 2001, the figure for Wholegrain bread was higher than the starting point of others, at 0.8 . By 2002, its data soared to 1.8 in Euros, but dropped substantially to 1.0 in the next year. Furthermore, this type declined smaller to roughly 0.7, before a modest growth to 0.8 in the final year. By contrast, Rye mostly stayed unchanged at around 0.6 from 2001 to 2004, ending at about 0.7, making it the lowest price throughout the period.