Consumers in Chattogram have seen some relief in kitchen markets this week, as prices of most vegetables and eggs declined, though broiler chicken and fish remain costly.
A visit to several markets across the port city on Friday found that prices of vegetables and salad items have dropped by Tk5 to Tk10 per kilogram compared with last week. Egg prices have also fallen by Tk5 per dozen, while broiler chicken continues to sell at previous rates.
Traders attributed the fall in vegetable prices to a slight increase in supply and steady demand. Tomatoes, which were sold at Tk70 per kg last week, are now available at Tk60. Cucumbers, which had surged to Tk100–120 at the start of Ramadan, are currently being sold at Tk65–70 per kg.
Green chillies have registered a notable decrease of Tk20 per kg and are now priced at Tk160. Coriander leaves are selling at Tk60, cauliflower at Tk45–50, cabbage at Tk30, okra at Tk120, yardlong beans at Tk100 and carrots at Tk40 per kg. Bottle gourd is priced at Tk40, sweet pumpkin at Tk40–50 and radish at Tk30.
Retail prices of locally produced onions have also declined from Tk70 per kg to Tk50–60. Potatoes are being sold at Tk16–18 per kg.
However, there has been no change in broiler chicken prices, which remain at Tk190–200 per kg. Eggs are now selling at Tk105 per dozen, down from Tk110 last week.
In contrast, marine fish prices remain high. Fishermen said lower catches at sea and an increased presence of jellyfish in nets have reduced supply. Loitta is selling at Tk200 per kg, coral at Tk700–900, aire at Tk600–750 and shrimp at Tk750–1,200.
Freshwater fish prices also remain elevated, with rui and katla selling at Tk350–450 per kg, pabda at Tk400–600, stinging catfish at Tk400–500, tengra at Tk600–700 and puti at Tk200–250.
Buyers said the decline in vegetable and egg prices offers limited relief. “Vegetable prices have fallen, but one cannot live on vegetables alone; fish and meat are also essential. The authorities should monitor the market,” said Saiful Islam, a resident of Khulshi.
