Survey of the Paulista Supermarket Association (APAS), in partnership with the Foundation Institute of Economic Research (Fipe), shows that, in March, the price of the main ingredients of the dish fell in the state of São Paulo.
The beef, the highest weight item in the composition of the dish, recorded a decrease of 1.16%. In this year’s accumulated, the fall reaches 0.49%. Among the cuts that have cheaper since January, stand out the picanha (6.16%), baby flash (4.91%), counterfeit (2.89%) and duckling (2.21%).
“The increase in the supply of slaughter females, combined with the decrease in demand for meat due to the end of the holidays and replacing other products with more affordable prices, may explain the reduction in prices in March. Cooling the exchange rate during the first quarter of the year and the drop in feed prices also contributed to the reduction in meat prices in the month ”explained APAS chief economist Felipe Queiroz.
The price of rice retreated 2.40% in March, while beans had a slight increase of 0.63%, but accumulates significant deflation of 24.76% in the last 12 months. In the same period, the cereal category dropped 12.75%.
“In March, the entire cereal subcategory retreated 1.29%, maintaining the deflation trend observed since the second quarter of 2024. This deflationary process has been mainly related to the decrease in the price of beans, which has been falling since April last year,” said Queiroz.
Perception
The price reduction, however, has not yet been felt by consumers. Public servant Gisele Fernandes, 53, said she did not notice the supermarkets.
“Prices practiced in the food segment, such as rice, beans and meat, have come in a rampant descent since November last year. These foods, in my view, were impracticable. The solution is being to reduce the consumption of these foods, ”he said.
Human Resources Assistant Andreza Ferreira, 43, noticed the decrease in prices.
“This last month I realized that rice and beans had a drop and I could buy the most expensive brand again. Before, in order to adapt my lace, I had to change brand so as not to have a weight in the budget. The meat I did not feel so much, I still make my alternatives,” he said.
* Collaborated Matheus Crobelatti, an intern under the supervision of Eduardo Correia
