The line graph illustrates the price fluctuations for 800 grams of four bread varieties—wholegrain, brown, white, and rye—in a European country between 2001 and 2005.
Overall, wholegrain bread exhibited the most dramatic price shifts, peaking early before declining. Conversely, white and brown bread prices showed a more consistent upward trajectory, while rye remained the most affordable option throughout the period.
In 2001, all four bread types were priced between 0.6 and 0.8 Euros. By 2002, wholegrain bread surged to a high of 1.8 Euros, whereas rye dipped slightly to 0.5 Euros. Following this peak, wholegrain prices dropped sharply to 1.0 Euro in 2003 and reached a low of 0.7 Euros in 2004, before recovering to 0.8 Euros in 2005.
Brown bread also saw a significant rise to 1.5 Euros in 2002 and fluctuated between 1.4 and 1.6 Euros for the remainder of the period. White bread experienced a steady climb from 0.6 Euros in 2001 to 1.3 Euros by 2005. Meanwhile, rye bread remained relatively stable, ending the period at 0.7 Euros, which was the lowest price among the four types.