【Notice】In mid-May, prices of major and non-staple foods in our city stabilized and fell back

The Municipal Development and Reform Commission reported that in mid-May, the city’s “food basket” price index dropped by 0.5% compared to the previous ten-day period, continuing the steady decline trend since late February.

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Vegetable Prices

The city’s vegetable price index fell by 1.5% from the previous ten-day period. Among leafy greens, water spinach and amaranth saw the largest declines, with average retail prices for the ten-day period at 5.95 yuan and 5.23 yuan per 500 grams, down 8.7% and 7.4% respectively. Among non-leafy vegetables, green beans and cucumbers experienced the biggest price drops, with average retail prices at 7.95 yuan and 3.48 yuan, down 5.9% and 5.4% respectively.

Meat, Poultry, and Egg Prices

The city’s meat, poultry, and egg price index decreased by 0.4% from the previous ten-day period. Pork’s average retail price was 18.85 yuan, down 0.8%, while eggs averaged 5.10 yuan, up 2.2%.

Fruit Prices

The city’s fruit price index dropped by 1.0% from the previous ten-day period. Watermelon saw the largest decline, with an average retail price of 3.94 yuan, down 6.6%, while other varieties fluctuated by less than 2.7%.

Grain and Oil Prices

The city’s grain and oil price index rose by 0.2% from the previous ten-day period. Japonica rice and flour averaged 2.83 yuan and 3.41 yuan, up 0.4% and unchanged respectively, while the edible oil price index increased by 0.1%.

The price index is a metric that measures changes in the price level of a set of goods and services over time. Shanghai’s “food basket” price index is compiled based on the prices of staple and non-staple foods commonly consumed by city residents, reflecting changes in the overall price level of these items. Data is mainly collected from designated price monitoring points, including some farmers’ markets and supermarkets across all 16 districts, through fixed-point, fixed-time on-site price collection. It is released every ten days.

Editor: Liu Tangyi