78%
Pear yields 78%
You buy pear 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 $2.00 per lb of pear (an example AP price).
At 78% yield, your real cost is $2.56 per lb EP — because $2.00 ÷ 0.78 = $2.56.
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 pear?
Pear typically yields 78% edible portion of its as-purchased weight, per the CIA Standard Yield Tables.
How much pear 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 pear?
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.
Sourced: CIA Standard Yield Tables, via the Plate Cost Calculator · what yield means · edible portion