Calculating Yield Percentage of Fresh Fruits and Vegetables

For many food items, trimming is required before the items are used. In order to determine an accurate cost for such items, trim loss must be taken into account. The yield percentage is important in deter mining the quantity to order.

First, record the as-purchased quantity (APQ).

APQ = 5 lb lemons = 80 oz

Trim the item(s), saving unusable trim loss and edible-portion quantity (EPQ) in separate containers. Weigh each separately and record their weights.

EPQ = 36.5 oz lemon juice

Trim loss = 43.5 oz

Divide the EPQ by the APQ to determine the yield percentage.