In the context of a bakery, which of the following is a short-run variable input?

In microeconomic terms, a short-run variable input is an input that can be adjusted quickly in response to changes in production levels. In the context of a bakery, baking supplies—such as flour, sugar, eggs, and other ingredients used in the production of baked goods—are considered short-run variable inputs. These supplies can be increased or decreased relatively quickly depending on the demand for baked goods.

When demand for products rises, the bakery can easily purchase more supplies to produce more goods without needing to make significant changes to fixed inputs like equipment or facility size. Conversely, if demand falls, the bakery can reduce the amount of supplies it buys to avoid waste.

In contrast, the baking equipment and the rent of the facility are fixed inputs. They cannot be easily changed in the short run, as acquiring new equipment or altering rental agreements involves more significant time and costs. The salaries of bakers can vary somewhat based on hours worked or shifts, but these are typically fixed commitments that do not change in the short run. Thus, baking supplies are the most appropriate choice for a short-run variable input.