United States. Bureau of Labor Statistics. "Retail Prices of Food, 1923-1936 : Bulletin of the United States Bureau of Labor Statistics, No. 635," Retail Prices of Food (October 1937). https://fraser.stlouisfed.org/title/3963/item/494370, accessed on April 23, 2025.

Title: Retail Prices of Food, 1923-1936 : Bulletin of the United States Bureau of Labor Statistics, No. 635

Date: October 1937
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image-container-147 1 4 2 RETAIL PRICES OF FOOD, 1923-36 T able 9 .— Annual average retail prices of 4® foods in each of 51 cities, 1928-86, inclusive— Continued Pacific LOS ANGELES1 4 Group and item 1928 1929 1930 1931 1932 1933 1934 1935 1936 Cereals and bakery products: Cents Cents Cents Cents Cents Cents Cents Cents Cents Flour, w h ea t_____________ ________pound _ 5.2 4 .8 4 .4 3.3 2.9 3.6 4.5 4 .5 4.3 M acaroni_________________ __________do____ 18.2 17.8 17.3 16.6 14.9 14.2 14.8 15.4 15.2 W h eat cereal. _________ 28-oz. p ack age.. 25.0 25.0 25.0 24.6 23.2 23.4 25.0 24.4 23.6 Corn flak es. _____________ _8-oz. package. _ 9.4 9.5 9.3 8.8 8 .4 8 .4 8.7 8.3 7.8 Corn m eal________________ ________p o u n d .. 5.‘8 5.7 5.6 4 .8 4.1 3.5 4.4 5.1 4.9 R ice______________________ __________do____ 10.1 9.7 9.2 7.7 6.6 6.1 8.1 8.8 9.4 R olled oats_______________ __________do____ 10.0 9.9 9.7 9 .2 8.6 6.3 7.1 8.0 7.3 B read, w h ite ...................... ....................do____ 8.8 8.6 8.6 7.5 6.7 7.7 7.8 7.4 7.6 M eats: Beef: Sirloin steak_________ __________d o____ 42.8 45.8 42.4 34.1 28.9 27.8 27.8 35.1 34.0 R ou n d steak _________ __________do____ 35.5 38.4 35.9 28.3 24.8 24.4 24.7 31.3 31.4 R ib roast_____________ __________d o____ 33.8 35.4 32.9 26.9 22.7 21.6 20.9 27.6 27.4 C huck roast__________ __________do____ 25.2 27.2 24.5 18.2 15.6 16.1 14.2 20.1 19.3 P la te....... ........................... __________d o . .. . 18.1 18.8 16.3 11.5 9 .6 9.3 9.6 13.1 11.9 Pork: C hop s________________ __________d o____ 41.1 43.5 40.9 32.7 24.3 25.4 30.2 40.1 39.1 B acon, sliced_________ __________do____ 50.9 50.2 46.2 38.2 27.9 27.7 32.5 44.6 43.2 H am , sliced__________ Lam b: ....................d o____ 67.1 68.3 65.0 . 53.1 41.4 38.1 46.4 60.4 63.3 L eg ----------------------------- ................ .d o ____ 37.7 38.7 32.3 25.3 21.3 21.4 24.0 26.2 27.6 P oultry: R oasting chickens___ ....................d o____ 44.0 46.1 41.1 35.1 28.8 26.3 27.9 33.0 35.0 Fish: Salm on, canned, red ..______16-oz can_. 32.4 29.9 31.4 31.1 22.6 18.1 20.3 20.8 22.8 D airy products: B u tte r . _ ________________ ________ p o u n d .. 55.3 54.7 44.9 36.1 28.4 27.3 31.5 36.5 39.1 C heese____________________ __________d o____ 38.5 38.4 35.3 28.1 24.5 23.8 23.6 27.1 27.7 M ilk , fresh, d elivered____ _________q uart. . 15.0 15.0 14.5 12.6 10.6 10.7 10.8 11.2 10.9 M ilk , evaporated________ ___14^-oz. c a n .. 9 .0 9.0 8.3 7.4 5.9 5.9 6.2 6.4 6.9 E ggs---------------------------------------- _________d ozen .. 43.7 47.5 38.8 32.8 28.1 28.0 30.1 35.0 32.0 F ruits and vegetables: Fresh: B an an as________ __________ _.p o u n d ._ 8.9 8.9 7.4 6.1 5.5 6.2 6.0 6.3 6.9 O ranges______________ _________d ozen ._ 52.2 44.1 46.2 20.6 17.3 15.5 19.1 17.5 16.0 C abbage- ___________________ p o u n d .. 4.6 4.6 3.9 3.7 2.6 2.3 2.1 2.8 2.6 O nions_______________ __________ do____ 5.4 5.8 3.9 3.3 4.2 2.3 3 .2 4.6 3.2 P otatoes________ _______________ do____ 2.7 3.3 3.6 2.3 1.9 2.2 2.2 2.3 3.5 Canned: B ean s w ith pork.........._____16-oz. c a n .. 9.0 9.4 8.6 8.2 7.0 6.1 6.6 6.9 7.2 C orn____ ___________ ______no. 2 ean__ 16.1 15.7 14.3 13.1 11.0 9.4 11.1 12.9 11.8 P eas....................... .......__________ do____ 17.0 16.6 15.1 14.0 12.5 11.7 16.8 16.8 15.3 T o m a to e s ____ _____ ___ no. 2 ^ c a n .. 14.8 15.1 14.4 13.4 13.4 11.8 13.0 12.3 11.3 D ried: P ru n es_______________ ________ p o u n d .. 12.6 15.2 14.8 10.4 8.7 8.6 10.4 9.8 8.9 R aisin s__________ ___-15-oz. p ack age.. 11.5 10.6 10.1 10.2 9.9 7.5 7.7 7.9 8.0 N a v y b ean s__________________ p o u n d .. 11.6 13.4 11.7 7.8 5.6 5.8 6.7 7.4 8.0 B everages: C oflee----- ------------ ------------ __________ do____ 53.5 53.4 44.2 37.8 33.2 30.2 30.9 28.7 27.3 T ea _________________________________ do____ 74.7 73.8 73.5 74.7 73.8 74.0 79.5 74.9 77.4 F ats and oils: L ard, p ure_______________ __________ do____ 20.0 19.7 17.3 13.7 9.4 9.5 11.9 20.1 16.3 V egetable shortening____ __________ do____ 23.9 24.4 23.1 22.1 18.0 17.5 18.9 22.0 21.2 Oleom argarine___________ __________ do____ 25.4 24.6 22.4 17.8 13.9 11.0 11.2 17.7 19.6 Sugar, g ra n u la te d ......................__________ do____ 6.8 6.2 5.8 5.4 4.9 5.0 5.1 5.2 5.1 14 P ricesin clu d e a 2J4-percent sales tax from July 31,1933, to J u ly 1,1935, w hen food prices w ere exem pted.
image-container-148 DETAILED TABLES J 4 3 T able 9.— Annual average retail prices of 1^2 foods in each of 51 cities, 1928-36, inclusive— Continued Pacific— Continued PORTLAND, OREG. G roup an d item 1928 1929 1930 1931 1932 1933 1934 1935 1936 C erea ls a n d b a k ery p rod u cts: Cents Cents Cents Cents Cents Cents Cents Cents Cents F lo u r , w h e a t________ __ __ ________ p o u n d __ 4 .9 4 .8 4 .3 3 .4 2 .8 3 .6 4 .2 4 .5 4 .5 M a ca ro n i____ _______ _____ ___________d o ____ 18.5 18.2 17.2 16.5 15.4 15.7 16.4 16.2 16.8 W h e a t cereal _ ____ 28-oz. p a ck a g e . _ 26 .9 26.9 26.6 25.4 24.3 24.3 24.5 23.6 24.9 C orn fla k es________________ -8-oz. p a c k a g e ._ 9 .6 9 .6 9 .3 9 .0 8 .8 8 .9 9 .0 8 .8 8 .8 C orn m e a l... __ __ _ _ ________ p o u n d . 6 .0 5 .9 5 .6 4 .6 5 .7 4 .9 4 .6 5.1 5 .5 R ic e _________ ______ _____ __________ d o ____ 10.1 10.0 9 .4 8 .0 6 .4 6 .4 8 .1 9 .2 10.0 R o lle d o a ts________________ ___________d o ____ 10.6 10.2 9 .7 8 .6 7 .4 6 .4 7 .0 7.9 8 .0 B read , w h i t e . ____________ ___________d o ____ 9 .2 9 .3 9 .2 8 .2 8 .0 7 .7 9.1 9.1 9.1 M eats: B eef: S irloin ste a k _________ ..................... d o ____ 35 .4 37 .8 35 .2 30 .2 24.5 21 .6 22.2 25 .4 27 .0 R o u n d ste a k ____ __ _ ___________d o ____ 3 3 .2 36 .3 33.1 27 .7 22 .8 20 .4 21.1 24 .8 26 .2 R ib ro a st— ___ _ __ ___________d o ____ 29 .9 3 0 .8 29 .4 2 5 .0 19.6 17.3 17.9 21 .2 21 .8 C h u c k ro a st_____ _ _ ............d o ____ 24.1 26. 2 23.3 18.4 15.0 13.1 13.6 16.9 17.3 P la te __________________ ..................... d o ____ 18.7 20.5 18.0 13.7 10.9 9 .6 9 .8 12.7 12.8 P ork: C h o p s_________ _______ ___________d o ____ 34 .4 37 .2 36 .4 28 .7 20.1 19.1 26.6 33.1 31 .7 B a co n , slic e d _________ ___________ d o ____ 50.5 51.1 48 .8 41 .9 28 .4 25 .2 32.1 44.4 45.1 H a m , slic e d :__________ ___________ d o ____ 54.4 55.3 53.4 4 7 .0 34 .8 31 .2 38 .7 47.1 54.1 L a m b : L e g ------------------------------ P o u lt r y : ; R o a stin g c h ic k en s____ .....................d o ____ 36.9 37 .6 31.8 25.6 21.1 19.4 22.8 23 .0 27.1 ___________ d o ____ 34.4 36.7 33.1 28.6 22.8 19.9 22.8 26 .2 27 .6 F ish : S a lm o n , ca n n ed , red .._____ 16-oz. c a n .. 34.1 32.7 32.7 31.4 24.9 18.9 21.7 22.2 26.1 D a ir y p rod u cts: B u tte r _____________________ _ _________p o u n d . 55.5 54.6 4 4 .4 34 .4 26.9 25.9 29.7 35.1 38.5 C h e ese _____________________ ___________ d o ____ 38 .3 38.3 34 .0 26.3 21 .6 20 .8 21 .2 23.9 27.2 M ilk , fresh , d e liv e r ed ____ _________ q u a rt _. 12.0 12.0 11.8 10.5 10.3 9 .4 10.8 10.9 11.2 M ilk , ev a p o r a te d . _______ ___ 14 ^-o z. c a n .. 9 .2 9 .2 8 .9 7 .8 6 .3 6 .3 6 .6 7 .0 7 .6 E g g s------------------------------------------ __________d o ze n . _ 40 .6 43 .2 34 .4 26.2 22.8 24 .2 26.1 31.1 29 .0 F r u its an d v eg etab les: F resh : B a n a n a s______________ ___ _____ p o u n d __ 10.7 10.5 10.0 8 .4 7 .2 7.1 7 .4 7 .5 7 .7 O ranges___________ __ ________ d o z e n .. 54 .4 33 .9 51.0 26 .8 24 .8 21.5 28.1 27.3 31 .2 C a b b a g e . ----------------_________ p o u n d ._ 5 .0 4 .9 5 .4 3 .2 3 .9 3 .5 3 .0 4 .0 4 .3 O n io n s____ _________ . . . . _____d o ____ 4 .9 5.1 3 .0 2 .7 4 .5 2 .3 3 .0 4 .5 3 .2 P o ta to e s______________ ___________ d o ____ 2 .3 3 .0 3 .3 1.9 1 .6 1.9 1 .8 2 .0 3.1 C an n ed : B e a n s w ith p o rk __________ 16-oz. c a n .. 9 .6 10.5 9 .6 8 .3 7.1 6 .6 7 .0 7.1 7.3 C orn ___________ _____ ______ n o. 2 c a n .. 17.9 18.2 16.6 14.5 12.3 11.6 12.8 13.0 12.8 P ea s______ _________ .___________ d o ____ 17.4 17.4 16.2 14.3 14.7 14.0 17.1 17.5 17.3 T o m a to e s_________ __ ____no. 2 ^ can ... 15.8 15.7 14.4 13.0 13.9 13.4 14.5 13.5 12.7 D ried : P r u n e s_________________________ p o u n d . 11.6 14.3 11.0 8 .2 6 .3 7 .0 8 .6 7 .5 6 .8 R a isin s_______________ _15-oz. p a ck a g e. _ 12.5 11.6 10.9 10.6 10.9 9 .0 9 .1 9 .0 8 .6 N a v y b e a n s_______ __ _________ p o u n d __ 12.1 14.3 11.9 7 .6 5 .4 6 .4 6 .6 6 .8 7 .4 B everag es: C offee__________ __ . . ___ _____d o ____ 53.0 52.9 44.7 37 .8 35.6 32.3 30 .8 27.0 26.1 T e a __________ __ _ ______ _____d o ____ 79.5 77.7 80 .0 77.9 82 .8 74.2 76 .4 73.7 71 .0 F a ts an d oils: L a rd , p u r e _______________ ___________ d o . . . . 19.7 19.2 18.3 14.7 10.7 10.2 12.6 19.9 17.0 V eg e ta b le sh o rte n in g ____ ____________d o ____ 28 .5 28 .2 27.5 23.5 20.3 16.2 15.8 21 .8 24.3 O leom argarin e__________ . _ _ __do____ 25.9 26.2 24.3 19.5 14.6 12.0 11.9 18.1 18.8 Sugar, g r a n u la te d .. _________ ____________d o ____ 6 .9 6 .7 6 .2 5.7 5.1 5.3 5 .4 5 .4 5.6
image-container-149 1 4 4 RETAIL PRICES OF FOOD, 1923-36 T able 9.— Annual average retail prices of 4® foods in each of 51 cities, 1928-86, inclusive— Continued Pacific— Continued SAN FRANCISCO “ G rou p an d item 1928 1929 1930 1931 1932 1933 1934 1935 1936 C ereals an d b a k er y p rod u cts: Cents Cents Cents Cents Cents Cents Cents Cents Cents F lo u r , w h e a t______________ ________ p o u n d .. 5 .6 5 .2 4 .8 3 .8 3 .4 4 .2 4 .9 5 .0 4 .8 M a ca ro n i.................................... .....................d o ____ 16.0 16.1 16.6 14.2 13.5 13.9 17.2 16.5 15.9 W h e a t cer e a l______________ 28-oz. p a c k a g e .. 2 5 .2 25.3 25.4 24 .7 23 .7 25 .0 25.3 24.4 23.7 C orn fla k e s________________ -8-oz. p a c k a g e .. 9 .7 9 .6 9 .7 9 .3 9 .0 9.1 9 .0 8 .7 8 .4 C orn m e a l ________________ ________ p o u n d _ 7 .0 7.1 7 .3 6 .6 5 .5 5 .3 6 .5 6 .4 6 .9 R ic e ........ ....................... ........... __________ d o ____ 10.1 9 .5 9 .2 8 .0 7 .0 6 .8 8 .7 9 .0 9 .3 R o lle d o a t s _______________ __________ d o ____ 10.0 9 .9 9 .9 9 .6 9 .1 7 .6 8 .1 8 .5 8 .5 B rea d , w h ite ............................ ................ . . d o ____ 9 .4 9 .3 9 .2 9 .0 8 .5 8 .6 9 .3 9 .4 9 .3 M e a ts: B eef: S irloin ste a k __________ ___________d o ____ 38 .6 40 .7 39 .7 33 .6 29.3 28.1 28 .7 34.1 32 .2 R o u n d ste a k __________ ___________d o ____ 36 .6 39 .0 37 .5 31.3 26.9 26.0 26.6 32.3 30.4 R ib r o a s t _____________ __________ d o ____ 34 .7 36 .0 34 .2 29 .2 24 .2 23 .0 23.7 29.1 26 .7 C h u c k roa st__________ __________ d o ____ 24 .2 25.6 23 .5 18.7 15.4 14.5 14.9 19.5 18.1 P la te -------------------------- __________ d o ____ 19.3 20.3 18.1 13.8 11.6 10.4 9 .9 14.5 13.0 P ork : C h o p s_________________ ___________d o ____ 40 .2 41 .6 40 .6 33 .7 25 .5 26.0 31 .0 38 .7 37 .2 B a co n , slic e d _________ __________ d o — 55.5 55.8 55.4 48 .4 31 .8 3 1 .2 . 25.5 47 .6 47 .4 H a m , slic e d ___________ __________ d o ____ 61.3 63.3 62.7 56.6 45.3 42 .9 50.1 61.6 63.9 L a m b : L e g ------------------------------ __________ d o ____ 39.5 40 .7 36.0 30.1 23.9 24.1 26. 5 * 28 .3 29.0 P o u ltry : R o a stin g c h ic k en s____ __________ d o ____ 42 .4 44.3 40 .8 35 .2 28.5 26.5 32.4 35.2 34.8 F ish : S a lm o n , ca n n ed , red —_____ 16-oz. c a n .. 31.0 28 .6 31.0 31.0 22.6 18.8 19.9 20.4 23.5 D a ir y p rod u cts: B u tte r _____________________ _____..p o u n d . 55.7 55.4 46 .6 35.9 28 .7 28.3 32 .2 37.1 40.3 C h e e s e .. . ________________ __________ d o ____ 40 .5 40.1 38 .7 31 .6 25.4 26.4 28 .4 29.3 30.7 M ilk , fresh , d e liv e r e d ____ _________ q u a rt. . 14.0 14.0 14.0 11.8 11.9 11.4 11.8 12.1 13.0 M ilk , e v a p o ra ted _________ -__1 4^-oz. c a n .. 9 .1 9 .0 8 .7 7 .7 6 .1 6.1 6 .4 6 .7 7 .1 E g g s ------------------------------------------ . ______d o z e n .. 42 .0 45.1 39.8 31.1 27.1 29.1 30.9 35.6 33.0 F r u its an d v eg etab les: F resh: B a n a n a s. _________— ._ _______ d o ____ 29 .0 29.9 29 .6 26.5 22.9 24.0 23.2 22.5 22.6 O ra n ges_______________ . _______ do 56.3 42 .3 57.4 33 .2 26.3 26 .6 27.9 24.1 25.7 C ab b a ge __ _ _ .p o u n d __ 5 .8 7 .0 5.1 O n io n s.__ __ . . . _ ________1_do.. . 5 .0 5 .3 4 .0 3 .2 4 .3 2 .6 3 .7 4 .8 3 .4 P o ta to e s _ _ ________ ______ . . . d o . . . 2 .9 3 .6 4.1 2 .6 2 .2 2 .4 2 .4 2 .4 3 .4 C an n ed : B e a n s w ith p o rk _____ _____16-oz. c a n .. 10.2 10.2 9 .3 8 .2 7 .6 6 .6 6 .3 6 .5 6 .5 C orn _____ _________ . _. _no. 2 c a n .. 17.5 17.3 17.2 15.9 13.1 11.5 11.5 13.6 12.6 P ea s _ . . . . . __ _ .d o . 18.2 17.8 17.3 16.3 14.5 14.0 16.6 16.5 15.3 T o m a to es _ ____ ___ n o. 2 H c a n .. 14.5 15.7 15.6 14.1 13.1 11.7 12.6 13.0 12.1 D ried : P r u n e s_____ . . . . . . ________ p o u n d .. 11.6 13.1 14.0 9 .5 7 .3 7 .7 9 .8 8 .9 8 .2 R a isin s_______ . . . . . . ,15-oz. p ack age 11.5 10.5 10.7 10.2 10.5 8.1 7 .8 8 .0 8 .0 N a v y b e a n s. ________ . . . __ .p o u n d . 11.3 13.4 11.9 7 .5 6 .2 6 .7 7 .3 7 .2 7 .2 B everag es: C offee_____________________ __________ d o _ .._ 53.7 53.0 45.1 39.7 35.5 32.3 32.0 30.6 29.0 T e a ____________ __ _______ _ ____ _do__ _ 71.5 73.8 74.8 74.0 70.7 68 .6 72.2 69.7 69.9 F a ts a n d oils: L a rd , p u r e ----------- --------- __________ d o ._ ._ 22 .6 22.4 20.8 17.2 11.8 10.6 12.6 20 .6 17.1 V eg e ta b le sh o rte n in g _____ __________ d o . . . . 27 .5 27.8 27 .5 25.7 21 .5 20 .0 20 .9 23.1 22.7 O leom argarine ________ __________do . . . 25.4 24 .9 24 .0 19.2 15.4 12.1 11.6 19.7 20 .2 Sugar, g r a n u la ted _____________ ________ .d o _____ 6 .7 6 .3 5 .9 5 .6 4 .9 5 .4 5 .3 5 .3 5 .4 i* P rices in c lu d e a 2 ^-p e r c e n t sa les ta x fr o m J u ly 31,1933, to J u ly 1, 1935, w h e n food p rices w ere e x e m p te d .
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Date: October 1937
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