On Wed, 30 Jan 2008 13:29:37 -0500, Goomba38 >
wrote:

>Sqwertz wrote:
>> On Wed, 30 Jan 2008 13:53:07 GMT, Vilco wrote:
>>
>>> Nancy2 wrote:
>>>
>>>>> Ahh, Vilco. To me, if it were good, that sounds like a bargain to me.
>>>> What's a Euro worth nowadays in USD? I'd say that around $5 USD for a
>>>> 9" pizza isn't that outrageous....
>>> Even if it's as thin as a saltine?
>>
>> That low-carb stuff costs even more.
>>
>> -sw
>
>It is sometimes baffling (and sometimes not) as to how food with things
>left "out" are often more expensive!
>Obviously sometimes they do have to put in replacement ingredients for
>the undesired ingredient. I can see that being costly or at least the
>same cost. But to charge more just when a manufacturer leaves something
>out baffles me?

it might be economies of scale. if ninety-five percent of your
product contains ingredient x, retooling to run your five percent
without x costs money, or possibly the x-substitute (if any) costs
more.

in other cases, it may be demand, i.e., people are willing to pay more
for the x-less product.

ingredient costs don't tell the whole story.

your pal,
blake