Can somebody please explain to this to me... You go into a grocery store and they have those rotisserie cooked chickens for about $7. You then move a bit beyond the deli section and a the meat counter a whole uncooked chicken is about $12. What are the economic principles behind this? Raw materials (chicken in the truest sense of raw) and value added (cooking and awesome spices) should cost more than raw materials. Under this logic a live chicken should cost about thirty bucks. Neither the butcher nor the deli manager was able to explain this economic anomaly.
Posted on: Wed, 28 Aug 2013 01:58:28 +0000
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