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Is there any published cost study analysis comparing production costs for Kosher and non Kosher foods?

For example chicken. Non Kosher chicken costs x. Extra Production costs to produce Kosher chicken is y. x+y= actual cost of producing Kosher chicken.

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As I understand the formula is amountPeopleAreWillingToPay-(overhead/unitsProduced+costOfProduction)=profit. If (profit*unitsProduced) >salaryYouCouldHaveMadeSomewhereElse you keep your business. If not, drop it and try something else. –  Shmuel Brin Nov 20 '13 at 23:37
    
That explains why Chalav Yisrael is so much more expensive when it has not such difficult to achieve certification. –  Shmuel Brin Nov 20 '13 at 23:38
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Am I alone in expressing doubt that this question is not relevant as expressed even though it comes from Gershon Gold? –  Avrohom Yitzchok Nov 21 '13 at 21:25

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