When purchasing products, we first check the price displayed on the label. But can we accurately assess the value for money based solely on that number? Differences in volume complicate simple price comparisons, and various fees or additional costs can alter the final payment amount. There is often a significant gap between the numbers on the price tag, the actual costs borne by consumers, and the value obtained for that money. 'The Hidden Costs of Pricing' examines the structure of prices we encounter daily and highlights the differences in costs and values that consumers may overlook.
"If the price per 100 grams is the same, can we actually eat the same amount for the same cost?"
The secrets of pricing in our society cannot be explained solely by unit prices. The second installment focuses on price and 'value for money.' Snacks may appear to have less content compared to their packaging size, and chicken can lose weight during the cooking process. Seafood also sees a reduction in the amount that can be consumed after removing bones, entrails, and skin. This is why it is difficult to fully compare the value of products based only on the numbers on the price tag.
A notable example is the controversy surrounding 'nitrogen snacks.' Consumers have expressed dissatisfaction when opening snack bags and finding the contents appear less than expected compared to the packaging. However, the packaging serves to prevent breakage and maintain quality. The key is to compare actual content and price rather than estimating quantity based solely on packaging size.
Understanding Actual Consumption Beyond Displayed Weight
Chicken is no different. The government has mandated that major chicken franchise outlets display the pre-cooked weight to allow consumers to compare price and quantity. However, a study by the Korea Consumer Agency in August 2026 compared the displayed weights of five major chicken brands with the actual weights of purchased products, revealing that some items were about 30% lighter than indicated. For instance, the average actual weight of Kyochon Chicken's 'Fried Whole Chicken' was found to be 30.5% less than the median of the displayed weight range.
It is important to note that the weight labeling system is based on raw meat before cooking. The cooking process can lead to a loss of moisture and fat, resulting in a decrease in weight, so the difference between displayed weight and post-cooking weight does not necessarily indicate false labeling. There remains a limitation in estimating the quantity of the finished chicken based solely on the displayed weight.
When it comes to seafood, one must consider not only the weight of the raw product but also the amount that can be consumed after preparation. Frozen seafood often has an ice coating applied for quality preservation, known as 'glazing.' When comparing prices, the weight of the ice coating must be excluded from the displayed weight, as a higher glazing ratio means that the weight of the ice is included, reducing the actual seafood weight.
Comparing Prices of Fish: How Yield Affects Cost Per Serving
Fish also varies in the yield of edible flesh depending on the species and size. A useful metric here is the 'yield rate,' which refers to the proportion of edible flesh obtained after removing inedible parts like bones and entrails. According to industry standards, the yield rate for flounder is about 50%, while for rockfish, it is around 25%. Thus, purchasing 1 kg of flounder yields approximately 500 grams of edible flesh, while 1 kg of rockfish yields about 250 grams.When applying the yield rate to pricing, the differences become clearer. If 1 kg of flounder costs 35,000 won and has a yield rate of 50%, the cost per 100 grams of edible flesh is about 7,000 won. In contrast, if 1 kg of rockfish costs 25,000 won and has a yield rate of 25%, the cost per 100 grams of edible flesh is about 10,000 won. While the raw price of rockfish is lower, it becomes more expensive when calculated based on the actual edible flesh. This calculation is based on assumed yield rates, and actual prices and yields may vary.
These three examples address different issues but share a common theme: the price consumers pay does not always correlate with the actual quantity received. To accurately compare the value of products, one must distinguish between packaging size and content, pre- and post-cooking weights, and the raw price versus the amount of edible flesh after preparation.
Displaying prices is different from enabling price comparisons. For the amount displayed on the price tag to serve as a starting point for rational choices, consumers must understand what quantity and composition that number represents. Assessing the value of the money consumers spend begins with reading the information beyond the price tag.
* This article has been translated by AI.
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