Average Produce Yields From Whole Product To Usable Product

Average Produce Yields From Whole Product To Usable Product

Item Asparagus Avocado Beans, Green or Wax Beans, Lima Beets Bok Choy Broccoli 14 ct. Broccoli Crowns Broccoli Florettes Broccolini Brussels sprouts Cabbage Green Cabbage Red Carrots - peeled Carrots Baby Peeled Carrots Jumbo Cauliflower 12 ct Celery 24 ct. Chard Cucumbers Select Pared Cucumbers Select Unpared Eggplant Endive, chicory, escarole Fennel Garlic Peeled 4/5# Jars Ginger Root Herb, Cilantro Kale Leeks 12 ct. Lemon Grass

Yield

Item

56% Lettuce 24 ct. cello

72% Lettuce Boston 24 ct.

88% Lettuce clean & Trim 4/6 ct.

39% Lettuce Green leaf/24 ct.

76% Lettuce Red Leaf 24 ct.

67% Lettuce Romaine 24 ct.

61% Lettuce, Chopped Romaine

95% Lettuce, Endive Belgium

95% Lettuce, Escarole

Lettuce, Pre cut salad mix

74% Mushroom Button

79% Mushroom ex. Lrg.

79% Mushroom Fancy 3#

97% Mushroom Med.

61% Mushroom Oyster 5#

82% Mushroom Portabello 5#

55% Mushroom Shitake 3#

75% Okra

77% Olive, Kalamata pitted

73% Onion Jumbo Yellow 50#

95% Onion Jumbo-Red 25#

81% Onion Med-Red 25#

74% Onion Whole Peeled 25#

60% Onions, Green

95% Parsnips

80% Peas, green

75% Peas-Snap

74% Peas-Snow

75% Peppers Orange Holland

80% Peppers Suntan 25#

Yield

Item

85% Peppers Yellow 15#

75% Peppers, Bell Green and Red

89% Potato Idaho100 ct.

67% Potato Red Bliss "A"

67% Potato Russet 100 ct.

67% Potato Yukon Gold"A"

99% Radish, Daikon

63% Radishes Cello 14/1#

74% Rutabagas

98% Salad Dressings (avg. / gal)

97% Scallion 48 ct.

97% Spinach Baby

97% Spinach Cello Untrim 12/10 oz.

97% Spinach Trimmed 4/ 2.5#

97% Squash Acorn

90% Squash Butternut

97% Squash Green(Zucchini)

78% Squash Hubbard

95% Squash Yellow (summer)

89% Sweet Potato

89% Tomatoes 5x6

89% Tomatoes 6x6

99% Tomatoes Cherry 12/ct.

92% Tomatoes Sundried 5#

85% Turnips 25#

38% Yams #1

85%

85%

83%

83%

Yield 83% 65% 81% 81% 81% 81% 70% 63% 85% 95% 70% 92% 74% 92% 66% 66% 95% 66% 95% 80% 91% 91% 95% 99% 81% 81%

by Chefs-

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