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How is the protein unit price calculated?

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Can someone tell me how the protein unit price is derived?
Can someone tell me how the protein unit price is derived?
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I don't know. Post an article and lay out the context so we can all discuss it together.
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For raw materials, their value should be calculated,
and when calculating their value, try to take into account all valuable components,
and choose a good reference.

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So it really is the ratio of price to protein!
What use is the ratio of price to protein?
Is it useful when formulating? Or is it just for show?
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How is it not useful? Look at which protein is cheap and practical. For example, dehulled soybean meal 46% costs 2160, 43% costs 2100. Which one would you use? Which protein is cheaper?
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This is a rough comparison of the price per unit of protein. It is used this way, but it is not scientific.
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Is the protein unit price also used for finished products? ------ I saw the protein unit price on the finished product sheet!
Can it be used to measure the selling price of a finished product? It can ---- isn't the cost price used as a reference for the selling price?
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Oh, thank you!!

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