The line chart provides information about the alterations in the prices of four various types of bread weighing 800 grams between 2001 and 2005.
Overall, despite the initial dominance and an upsurge in price, wholegrain bread experienced a fluctuation, being the only category finishing at the same figure as the beginning. The remaining types of bread, however, started at a lower yet identical price but experienced varying degrees of growth in price, with brown seeing the most significant change, followed by white and rye, which had the lowest cost throughout.
Wholegrain was an exception in the chart in that its start and end costs were identical. The cost for this type of bread initially more than doubled during the first two years to 1.8 Euros, which was the chart high, before plummeting to about 0.7 Euros in 2004 and recovering to the initial value of 0.8 Euros in the final year.
Brown, white and rye types of bread, meanwhile, all demonstrated an upward pattern of change, in spite of starting at the same cost of 0.6 Euros. The former’s price rose significantly by 1 Euro in 2003, surpassing that of wholegrain after around 2002, and following a dip in 2004 to 1.4 Euros, it ended at 1.6 Euros. White bread also experienced an increase, albeit a relatively consistent one: a sharp prior to a gradual growth to reach roughly 1.3 Euros in 2005. Rye, by comparison, changed negligibly, showing a slight rise by 0.1 Euros from the initial value, thereby retaining its position throughout.