78%
Apple yields 78%
You buy apple by its whole weight, but you only plate 78% of it. That 22% loss is real cost the invoice never shows — here's the math.
Yield is the fraction of an ingredient that actually reaches the plate after you clean, peel, and trim it. What you pay is the AP (as-purchased) price; what it costs on the plate is the EP (edible-portion) price.
Pit, skin, and stem are the loss. Ripe fruit yields more than under-ripe.
Say your invoice shows $1.80 per lb of apple (an example AP price).
At 78% yield, your real cost is $2.31 per lb EP — because $1.80 ÷ 0.78 = $2.31.
AP price is illustrative; the EP figure is computed (AP ÷ yield). Use your real invoice price below.Yield breakdown
| As-purchased (AP) | 100% |
|---|---|
| Edible portion (EP) | 78% |
| Lost to trim | 22% |
Source: CIA Standard Yield Tables.
Common questions
What is the yield of apple?
Apple typically yields 78% edible portion of its as-purchased weight, per the CIA Standard Yield Tables.
How much apple is lost to trim?
About 22% of the as-purchased weight is lost to cleaning, peeling, and trimming before it reaches the plate.
How do you calculate the edible-portion cost of apple?
Divide the as-purchased price by the yield: EP cost = AP price ÷ 0.78. At 78% yield, the trim makes your real plated cost meaningfully higher than the invoice price.
Market readconfidence low · as of 2026-07-24
About $36.75–$40.25/carton (wholesale reference), up +2.6% over the recent window.
Higher than 26 of its last 26 weekly reads — near the top of its recent range.
Cheapest in Los Angeles (~$19.50), priciest in Detroit (~$44.00).
Hold. Inside its usual range — nothing to do.
Enter your price to compare it against this public wholesale reference.
One pricing methodology backs the level, and the trend leans on a single independent source.
Sources · 1
Sourced: CIA Standard Yield Tables, via the Plate Cost Calculator · what yield means · edible portion