Fruit yield is the ratio of usable finished product to raw material input, expressed as a percentage, and is one of the main cost drivers in fruit processing because it directly affects how much raw material a supplier must purchase to fulfil an order.
In trade practice
Processors calculate yield by weighing raw intake against packed output after trimming, peeling and cutting. Buyers use declared yield figures to compare supplier efficiency and to validate pricing logic. Common errors include failing to account for moisture loss during freezing or drying, or applying trimming standards inconsistently across shifts. Yield data is typically recorded in production batch records and may be shared with buyers during supplier audits.
In a specification
A purchase specification or processing agreement may state a minimum acceptable yield percentage as an indicative target, with the supplier required to report actual batch yield in accompanying production documentation.