costed plateHow the calculation works
AP is the product as purchased. EP is the portion left after a specified preparation. Divide usable weight by purchased weight to measure yield. Apply a trim factor only once.
Formula: Purchase cost per kg ÷ (edible yield ÷ 100).
Worked example
The starting inputs are illustrative assumptions: Purchase cost per kg ($): 4; Edible yield (%): 80. They produce 5.00$. These inputs are editable and are not market prices or industry benchmarks.
Use the result
A cooked yield and a trimming yield describe different stages. Keep each stage visible and do not apply a whole-product yield to a pack already trimmed by the supplier.
Keep the period, unit and currency consistent across the inputs. A calculator cannot identify a missing cost from the figures you provide. Retain an invoice or stock-count record for the inputs, and use the result as a check on your operating decision.
Sources and method
Checked October 29, 2026. Example inputs and computed results are identified in the text.
- Yield Testing. BC Cook Articulation Committee / BCcampus. AP, EP and yield-cost formulas. Checked 2026-10-29.
- Agriculture Handbook 102: Food Yields Summarized by Different Stages of Preparation. USDA Agricultural Research Service. Revised September 1975. Table 1, printed pages 6 to 10, inspected visually. Preparation, ranges and limited-data markers retained. Checked 2026-10-29.