Oranges yield: how much is usable after prep (AP to EP %)
Oranges: about 49% usable going whole to peeled slices, with a published range of 36–57%. That is a cost factor of 2.04: for every kilo you need ready to use, buy 2.04 kg as purchased.
Typical yield49%
Cost factor (AP ÷ EP)2.04
Lost in prep51%
Yield by preparation stage
| Stage | Average | Range | What is lost | USDA item |
|---|---|---|---|---|
| Navel, whole → peeled cartwheel slices | 49% | 36–57% | Peel and pith | 1594 |
| Valencia, whole → finger-peeled cartwheel slices | 65% | 58–74% | Peel | 1601 |
| Navel, whole → strained juice | 44% | 39–49% | Peel, pulp and seeds | 1609 |
| Valencia, whole → strained juice | 51% | 39–61% | Peel, pulp and seeds | 1610 |
Only about half an orange is juice. For fresh juice on a breakfast menu, weigh what a case gives you before you price a glass.
What the yield does to the cost
| Usable oranges needed | Buy (as purchased) at 49% |
|---|---|
| 1 kg | 2.04 kg |
| 5 kg | 10.2 kg |
| 10 kg | 20.41 kg |
Use 49% in the yield calculator →
Yield source: USDA Agriculture Handbook No. 102, Food Yields Summarized by Different Stages of Preparation (Matthews and Garrison, USDA Agricultural Research Service, 1975), Table 1, items 1594, 1601, 1609, 1610 (US samples of navel and Valencia oranges). Your own case is the real number: weigh it in the yield calculator.
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