Pears yield: how much is usable after prep (AP to EP %)
Pears: about 92% usable going whole to cored, skin on, with a published range of 89–95%. That is a cost factor of 1.09: for every kilo you need ready to use, buy 1.09 kg as purchased.
Typical yield92%
Cost factor (AP ÷ EP)1.09
Lost in prep8%
Yield by preparation stage
| Stage | Average | Range | What is lost | USDA item |
|---|---|---|---|---|
| Whole → cored, flesh and skin | 92% | 89–95% | Core and stem | 1733 |
| Whole → peeled and cored | 78% | 40–88% | Skin, core and stem | 1734 |
Peeling takes a pear from 92% to 78% usable. For poached pears, cost them on the peeled figure.
What the yield does to the cost
| Usable pears needed | Buy (as purchased) at 92% |
|---|---|
| 1 kg | 1.09 kg |
| 5 kg | 5.43 kg |
| 10 kg | 10.87 kg |
Use 92% 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 1733, 1734 (US samples of fresh pears). Your own case is the real number: weigh it in the yield calculator.
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