85%
Jalapeño yields 85%
You buy jalapeño by its whole weight, but you only plate 85% of it. That 15% 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.
Cores, seeds, and stems are the loss; very little goes to waste here.
Say your invoice shows $1.06 per lb of jalapeño (an example AP price).
At 85% yield, your real cost is $1.25 per lb EP — because $1.06 ÷ 0.85 = $1.25.
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) | 85% |
| Lost to trim | 15% |
Source: CIA Standard Yield Tables.
Common questions
What is the yield of jalapeño?
Jalapeño typically yields 85% edible portion of its as-purchased weight, per the CIA Standard Yield Tables.
How much jalapeño is lost to trim?
About 15% 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 jalapeño?
Divide the as-purchased price by the yield: EP cost = AP price ÷ 0.85. At 85% yield, the trim makes your real plated cost meaningfully higher than the invoice price.
Market readconfidence low · as of 2026-06-12
About $16.00–$75.00/carton (wholesale reference), down -51.8% over the recent window.
Higher than 5 of its last 26 weekly reads — near the bottom of its recent range.
Cheapest in Boston (~$21.50), priciest in Detroit (~$36.88).
Hold. Easing — this can be a chance to renegotiate, not a reason to re-price.
One pricing methodology backs the level, but week-to-week prices are jagged, so the trend isn't firm.
Sources · 2
Sourced: CIA Standard Yield Tables, via the Plate Cost Calculator · what yield means · edible portion