65%
Fennel yields 65%
You buy fennel by its whole weight, but you only plate 65% of it. That 35% loss is real cost the invoice never shows — here's the math.
At 65% yield, fennel carries a ×1.54 trim tax: its usable part costs the invoice price times 1.54.
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.
The woody base is the loss. Snap or trim where it gives, and the rest plates.
Say your invoice shows $2.00 per each of fennel (an example AP price).
At 65% yield, your real cost is $3.08 per each EP — because $2.00 ÷ 0.65 = $3.08.
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) | 65% |
| Lost to trim | 35% |
Source: CIA Standard Yield Tables.
Common questions
What is the yield of fennel?
Fennel typically yields 65% edible portion of its as-purchased weight, per the CIA Standard Yield Tables.
How much fennel is lost to trim?
About 35% 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 fennel?
Divide the as-purchased price by the yield: EP cost = AP price ÷ 0.65. At 65% yield, the trim makes your real plated cost meaningfully higher than the invoice price.
One ingredient's trim is the tax above — a plate stacks ten of them. The calculator adds them up.
Sourced: CIA Standard Yield Tables, via the Plate Cost Calculator · what yield means · edible portion