91%
Tomato yields 91%
You buy tomato by its whole weight, but you only plate 91% of it. That 9% 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 $2.40 per lb of tomato (an example AP price).
At 91% yield, your real cost is $2.64 per lb EP — because $2.40 ÷ 0.91 = $2.64.
AP price is illustrative; the EP figure is computed (AP ÷ yield). Use your real invoice price below.Market readconfidence medium · as of 2026-06-05
About $20.63–$25.50/carton (wholesale reference), down -6.5% over the recent window.
Sources · 9
Sourced: CIA Standard Yield Tables, via the Plate Cost Calculator · what yield means · edible portion