Household Income
The quarterly total income average per household member was 3 620 BGN during the second quarter of 2025 and it increased by 12.6% compared to the same quarter of 2024.
The highest relative share of income within the structure of the total income was the one from wages and salaries (58.3%). The relative share of income from pensions was 28.3%, and from self-employment - 7.6%. Compared to the second quarter of 2024, the relative share of income from wages and salaries increased by 2.1 percentage points (pp), the income from self-employment - by 0.3 pp, and the share from pensions decreased by 0.8 percentage points.
In nominal terms, during the second quarter of 2025, compared to the same quarter of 2024, the average income per capita by source of income changed as follows:
The relative share of monetary income in the structure of the total income during the second quarter of 2025 was 99.7% and the share of income in kind was 0.3%.
Household Expenditure
The quarterly total expenditure average per household member during the second quarter of 2025 was 3 157 BGN and it increased by 11.7% compared to the same quarter of 2024.
The greatest share in the formation of the total expenditure was the expenditure on food and non-alcoholic beverages - 30.1%, as well as the expenditure on taxes and social insurance contributions - 15.9%, on housing - 14.7%, and on transport and communication - 11.0%.
The relative share of food and non-alcoholic beverages increased by 0.6 pp compared to the second quarter of 2024, the share of taxes and social insurance contributions increased by 1.1 pp and the share of housing increased by 0.7 percentage points. The share of health decreased by 1.1 percentage points.
During the second quarter of 2025, compared to the same quarter of 2024, as absolute values, the average per capita expenditure by group changed as follows:
Household Consumption
The consumption of the most basic food products on average per household member during the second quarter of 2025 compared to the same quarter of 2024 changed as follows:
Foods | Second quarter of 2024 | Second quarter of 2025 |
---|---|---|
Bread and paste products - kg | 16.9 | 17.1 |
Meat - kg | 10.1 | 10.7 |
Meat products - kg | 4.1 | 4.1 |
Milk - litres | 4.9 | 5.1 |
Yoghurt - kg | 7.2 | 7.6 |
White cheese - kg | 2.9 | 2.7 |
Eggs - number | 43.0 | 45.0 |
Vegetable oils - litres | 2.5 | 2.3 |
Fruit (fresh and frozen) - kg | 12.0 | 12.4 |
Vegetables (fresh and frozen) - kg | 20.2 | 21.0 |
Dry beans - kg | 0.9 | 1.0 |
Potatoes - kg | 6.7 | 6.7 |
Sugar - kg | 1.3 | 1.2 |
Methodological notes
The source of data is the quarterly household budget survey. It is a sample survey. The sample used for the survey is a random sample of 3 060 households.
A regular household consists of two or more persons living in one dwelling or part of a dwelling, having their meals together and having a common budget, irrespective of whether they are relatives. A household is also one person living alone, having meals separately and having his/her separate budget.
The household budgets survey does not study institutional households.
The main indicators for income, expenditure and consumption are estimated quarterly and annually as average values and relative share.
Household income in cash and kind includes all receipts of household members from wages and salaries, pensions, entrepreneurship, unemployment benefits, social benefits, etc. Other regular or irregular transfers from other households and property sales are also included.
Household expenditure includes expenditure for food, beverages, tobacco, housing (water, electricity, heating, furnishing and maintenance), transport, communications, health, taxes, social insurance contributions, etc.
Consumption average per household member includes the quantities of foods and beverages consumed at home and does not include consumption in public catering establishments.
More information on the household budget survey and its results can be found on the website of NSI (www.nsi.bg) under the heading ‘Households Income and Expenditure’ and in the Information System INFOSTAT.
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