Document from CIS Legislation database © 2003-2025 SojuzPravoInform LLC

The document ceased to be valid since  March 1, 2022 according to the Resolution of National Statistical Committee of the Republic of Belarus of January 14, 2022 No. 2

RESOLUTION OF NATIONAL STATISTICAL COMMITTEE OF THE REPUBLIC OF BELARUS

of September 27, 2019 No. 99

About change of the resolution of National Statistical Committee of the Republic of Belarus of July 18, 2017 No. 84

Based on subitem 8.10 of Item 8 of the Regulations on National Statistical Committee of the Republic of Belarus approved by the Presidential decree of the Republic of Belarus of August 26, 2008 No. 445, National Statistical Committee of the Republic of Belarus DECIDES:

1. And behind the prices of consumer goods and the paid services rendered to the population for calculation of parity of the purchasing power of Belarusian ruble approved by the resolution of National Statistical Committee of the Republic of Belarus of July 18, 2017 No. 84, to be reworded as follows appendices 3-5 to the Instruction on the organization and carrying out selective state statistical observation of goods prices shops of retail trade (are applied).

2. This resolution becomes effective since January 1, 2020.

Chairman

I. V. Medvedev

Appendix 3

to the Instruction on the organization and carrying out selective state statistical observation of goods prices in shops of retail trade and behind the prices of consumer goods and the paid services rendered to the population for calculation of parity of purchasing power of Belarusian ruble
(in edition of the Resolution of National Statistical Committee of the Republic of Belarus of September 27, 2019 No. 99)

The list of food products for selective state statistical observation of goods prices in shops of retail trade

Code of line

Name of goods, groups of goods

Unit of measure

 

Meat and products meat

 

001

beef (except boneless meat)

kg

002

boneless beef

kg

003

pork (except boneless meat)

kg

004

pork boneless

kg

005

carcasses of hens (chickens) of the first category (including broilers)

kg

006

carcasses of ducks

kg

007

mincemeat (without additives)

kg

 

offal food

kg

008

neat's tongue

 

009

pork tongue

 

010

beef liver

 

011

pork liver

 

012

heart beef

 

013

heart pork

 

014

kidneys beef

 

015

kidneys pork

 

016

legs beef

 

017

legs pork

 

 

sausages and smoked products

kg

018

sausage boiled, premium

 

019

sausage boiled, first grade

 

020

sausage boiled, second-rate quality and bessortovy

 

021

sausages, premium

 

022

sausages, first grade

 

023

sausages, pork sausages

 

024

liverwurst

 

025

sausage blood

 

026

products cooked smoked of pork, beef

 

027

products are raw smoked, dry-cured of pork, beef

 

028

ham boiled, chopped

 

029

fat salty (breast cut)

 

030

sausage cooked smoked, premium

 

031

sausage cooked smoked, bessortovy

 

032

sausage raw smoked, dry-cured premium

 

033

sausage half-smoked, premium

 

034

sausage half-smoked, first grade

 

035

sausage half-smoked, second-rate quality and bessortovy

 

 

Fish and seafood food

 

036

fish live

kg

 

fish frozen not cut

kg

037

fish frozen not cut (cod)

 

038

fish frozen not cut (skumbriyevy)

 

039

fish frozen not cut (kambalovy)

 

040

fish frozen not cut (chastikovy)

 

041

fish frozen not cut (small seldevy)

 

Document in Demomode!

Full text is available after Login

Login Signup

Disclaimer! This text was translated by AI translator and is not a valid juridical document. No warranty. No claim. More info

Effectively work with search system

Database include more 50000 documents. You can find needed documents using search system. For effective work you can mix any on documents parameters: country, documents type, date range, teams or tags.
More about search system

Get help

If you cannot find the required document, or you do not know where to begin, go to Help section.

In this section, we’ve tried to describe in detail the features and capabilities of the system, as well as the most effective techniques for working with the database.

You also may open the section Frequently asked questions. This section provides answers to questions set by users.