Surge in vegetable rates raises thali cost 11% YoY in Sept, says CRISIL arm
This story was originally published at 13:26 IST on 4 October 2024
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NEW DELHI – The cost of home-cooked vegetarian thali rose 11% on year to 31.3 rupees in September, but that of non-vegetarian thali fell 2% from a year ago to 59.3 rupees, CRISIL's Market Intelligence and Analytics division said in a release today. On month, the cost of both the thalis remained steady, it added.
Vegetable thali costs rose largely due to rising prices of vegetables and pulses, which account for 37% and 9%, respectively, of the thali cost. Prices of onion and potato rose 53% and 50% on year, respectively, amid lower arrivals, while tomato rates rose 18% on year as heavy rains impacted output in Andhra Pradesh and Maharashtra, the report said.
On month, amongst the TOP--tomato, onion, and potato--basket, only onion prices have increased. Onion prices rose 14% amid tight rabi stocks and a cut in export duty, fuelling the trade of the red bulb. To check onion prices, the government on Sep 5 began retail sales of onions at 35 rupees per kg in Delhi and Mumbai.
Potato prices declined 2% on month amid the release of the root vegetable from cold storage, and tomato rates fell 9% on month due to higher arrivals from the southern and western markets, the report said. Pulses prices rose amid a lower opening stock this year following a drop in production last year, it added.
However, providing relief, non-vegetable thali cost fell 13% on-year amid declining broiler prices, which accounts for 50% of the thali. Stable broiler prices on-month amid steady demand helped maintain the cost of the non-vegetable thali, it added. A drop in liquefied petroleum gas cylinder costs prevented a further increase in the thali costs, CRISIL said.
The average cost of preparing a thali at home is calculated based on input prices prevailing in north, south, east, and west India, the report said. The monthly change reflects the impact on the common person's expenditure, it added. End
Reported by Afra Abubacker
Edited by Deepshikha Bhardwaj
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