Documente Academic
Documente Profesional
Documente Cultură
Economic Research Service in cooperation with the Agricultural Marketing Service, the Agricultural
Research Service, and the National Agricultural Statistics Service, U.S. Department of Agriculture.
Agricultural Handbook No. 697.
Abstract
This handbook is a compilation of weights, measures, and conversion factors used for agricultural
commodities and their products. Several of the conversion factors and values shown in this handbook
can be applied to many commodities. Some factors and values relate to specific commodities or
products. This handbook supersedes Statistical Bulletin No. 616, Conversion Factors and Weights
and Measures for Agricultural Commodities and Their Products (1979). When feasible, general
purpose tables were updated to reflect changes in agricultural production and marketing.
Considerable emphasis was given to metric measures.
Keywords: Weights, measures, conversion factors, U.S. measures, metric measures.
Supersedes SB-616, Conversion Factors and Weights and Measures for Agricultural Commodities and
Their Products, 1979.
Washington, DC 20005-4788
June 1992
i
Contents
Table
1
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7
8
9
10
11
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Page
3
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24
25
35
36
38
38
26
27
28
29
30
39
40
41
42
42
31
32
33
43
43
44
ii
34
ContentsContinued
Table
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
Page
44
45
46
47
48
49
51
52
53
54
55
56
58
59
59
Tree nuts: Relationship between shelled and in-shell, and between farm
and retail weights . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Yield of product per unit of coffee or tea . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Raw sugar content per pound of specified sugar products . . . . . . . . . . . . . . . . . . . . . . . .
Sugar content of canned fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Refined beet and cane sugar in confectionery products . . . . . . . . . . . . . . . . . . . . . . . . . .
60
60
61
61
62
57
58
63
64
67
68
69
iii
(E),
(P),
meaning 1018
meaning 1015
deci,
centi,
(d),
(c),
meaning 10-1
meaning 10-2
tera,
(T),
meaning 1012
milli,
(m),
meaning 10-3
giga, (G),
mega, (M),
kilo, (k),
meaning 10
meaning 106
meaning 103
micro, (),
nano, (n),
pico, (p),
meaning 10-6
meaning 10-9
meaning 10-12
hecto, (h),
meaning 102
femto, (f),
meaning 10-15
atto,
meaning 10-18
deka,
(da),
meaning 10
(a),
=
=
=
=
=
=
1 centimeter (cm)
1 decimeter (dm)
1 meter (m)
1 dekameter (dam)
1 hectometer (hm)
1 kilometer (km)
=
=
=
=
=
=
=
=
=
=
=
=
1 centiliter (cL)
1 deciliter (dL)
1 liter
1 dekaliter (daL)
1 hectoliter (hL)
1 kiloliter (kL)
=
=
=
=
=
=
=
=
=
=
=
=
=
1 centigram (cg)
1 decigram (dg)
1 gram (g)
1 dekagram (dag)
1 hectogram (hg)
1 kilogram (kg)
1 megagram (Mg)
=
=
100 millimeters
1 000 millimeters
=
=
100 meters
1 000 meters
1 hectare (ha)
=
=
100 milliliters
1 000 milliliters
=
=
100 liters
1 000 liters
=
=
100 milligrams
1 000 milligrams
=
=
=
100 grams
1 000 grams
1 metric ton (t)
Area measure
100 square millimeters (mm2)
100 square centimeters
100 square decimeters
100 square meters
100 square dekameters
100 square hectometers
Fluid volume measure
10 milliliters (mL)
10 centiliters
10 deciliters
10 liters
10 dekaliters
10 hectoliters
Solid volume measure
1 000 cubic millimeters (mm3)
1 000 cubic centimeters
1 000 cubic decimeters
Weight
10 milligrams (mg)
10 centigrams
10 decigrams
10 grams
10 dekagrams
10 hectograms
1 000 kilograms
=
=
=
=
=
=
=
1 foot (ft)
1 yard (yd)
1 rod (rd), pole, or perch
1 furlong (fur)
10 chains
1 U.S. statute mile (mi)
6,076.11549 feet (approximately)
=
=
=
=
=
=
=
=
=
=
=
=
=
660 feet
201.168 meters
5,280 feet
1 international nautical mile
Area measure
144 square inches (in2)
9 square feet
272 square feet
160 square rods
640 acres
1 mile square
6 miles square
= 36 square miles
Cubic measure
1,728 cubic inches (in3)
27 cubic feet
=
=
=
=
=
=
=
1 link (li)
1 chain (ch)
4 rods
1 U.S. statute mile (mi)
25 links
1 U.S. statute mile (mi)
320 rods
= 20.116 8 meters
= 66 feet
= 5,280 feet
Liquid measure
4 gills (gi)
2 pints
4 quarts
= 1 pint (pt)
= 1 quart (qt)
= 1 gallon (gal)
=
=
=
=
=
Dry measure
2 pints (pt)
8 quarts
4 pecks
1 quart (qt)
1 peck (pk)
16 pints
1 bushel (bu)
32 quarts
=
=
=
=
=
=
=
1 dram (dr)
1 ounce (oz)
437 grains
1 pound (lb)
7,000 grains
1 hundredweight (cwt)
1 ton
=
=
=
= 256 drams
= 2,000 pounds
Inches
=
=
=
=
=
=
Centimeters
Feet
Yards
0.08333333
1
3
5,280
0.03280840
3.280840
0.02777778
0.3333333
1
1,760
0.01093613
1.093613
2.54
30.48
91.44
160 934.4
1
100
0.025 4
0.304 8
0.914 4
1 609.344
0.01
1
Feet
Rods
Chains
Miles
Meters
0.66
1
16.5
66
5,280
3.280833
0.04
0.06060606
1
4
320
0.1988384
0.01
0.01515152
0.25
1
80
0.0497096
0.000125
0.0001893939
0.003125
0.0125
1
0.0006213699
0.201 168 4
0.304 800 6
5.029 210
20.116 84
1 609.347
1
1
12
36
63,360
0.3937008
39.37008
Meters
LengthSurvey measure
Unit
1 link
1 foot
1 rod
1 chain
1 mile
1 meter
=
=
=
=
=
=
AreaInternational measure
Unit
1 square inch
1 square foot
1 square yard
1 square centimeter
1 square meter
Square inches
=
=
=
=
=
1
144
1,296
0.1550003
1 550.003
Unit
1 square inch
1 square foot
1 square yard
1 square centimeter
1 square meter
=
=
=
=
=
Square feet
Square yards
0.006944444
1
9
0.001076391
10.76391
0.0007716049
0.1111111
1
0.000119599
1.195990
Square centimeters
Square meters
6.451 6
929.030 4
8 361.273 6
1
10 000
0.000 645 16
0.092 903 04
0.836 127 36
0.000 1
1
Square feet
1 square foot
= 1
1 square rod
1 square chain
1 acre
1 square mile
= 272.25
= 4,356
1 square meter
1 hectare
= 43,560
= 27,878,400
= 10.763 87
= 107,638.7
Square rods
Square chains
Acres
0.003673095
1
16
160
102,400
0.03953670
395.3670
0.0002295684
0.0625
1
10
6,400
0.002471044
24.71044
0.00002295684
0.00625
0.1
1
640
0.0002471044
2.471044
Continued
Square miles
=
=
=
=
=
=
0.000009765625
0.00015625
0.0015625
1
0.0000003861006
0.003861006
Square meters
Hectares
25.292 95
404.687 3
4 046.873
2 589 998
1
100 000
Cubic feet
Cubic yards
0.0005787037
1
27
0.00003531467
0.03531467
35.314 67
0.00002143347
0.03703704
1
0.000001307951
0.001307951
1.307951
Liters
Cubic meters
Volume
Unit
1 cubic inch
1 cubic foot
1 cubic yard
1 cubic centimeter
1 cubic decimeter
1 cubic meter
Cubic inches
=
=
=
=
=
=
Unit
1 cubic inch
1 cubic foot
1 cubic yard
1 cubic centimeter
1 cubic decimeter
1 cubic meter
1
1,728
46,656
0.06102374
61.02374
61,023.74
Milliliters
=
=
=
=
=
=
16.387 064
28 316.846 592
764 554.857 984
1
1 000
1 000 000
CapacityDry measure
Unit
1 dry pint
1 dry quart
1 peck
1 bushel
1 cubic inch
1 cubic foot
1 liter
1 cubic meter
=
=
=
=
=
=
=
=
Unit
1 dry pint
1 dry quart
1 peck
1 bushel
1 cubic inch
1 cubic foot
1 liter
1 cubic meter
=
=
=
=
=
=
=
=
Dry pints
Dry quarts
Pecks
Bushels
1
2
16
64
0.0297616
51.42809
1.816166
1,816.166
0.5
1
8
32
0.0148808
25.71405
0.9080830
908.0830
0.0625
0.125
1
4
0.00186010
3.214256
0.1135104
113.5104
0.015625
0.03125
0.25
1
0.000465025
0.80356395
0.02837759
28.37759
Cubic inches
Cubic feet
Liters
Cubic meters
33.6003125
67.200625
537.605
2,150.42
1
1,728
61.02374
61,023.74
0.01944463
0.03888925
0.311114
1.244456
0.0005787037
1
0.03531467
35.31467
0.550 610 5
1.101 221
8.809 768
35.239 07
0.016 387 06
28.316 85
1
1 000
Liquid pints
=
=
1
16
0.0625
1
Unit
1 fluid ounce
1 liquid pint
1 liquid quart
1 gallon
1 cubic inch
1 cubic foot
1 milliliter
1 liter
1 fluid ounce
1 liquid quart
1 gallon
1 cubic inch
1 cubic foot
1 milliliter
1 liter
Gallons
0.03125
0.0078125
0.125
32
0.5
1
=
=
128
0.5541126
957.5065
=
=
0.03381402
33.81402
8
0.03463203
59.84416
0.002113376
2.113376
4
0.01731602
29.92208
0.001056688
1.056688
0.004329004
7.480519
0.0002641721
0.2641721
Cubic inches
Cubic feet
Milliliters
Liters
=
=
=
1.8046875
28.875
57.75
231
1
1,728
0.06102374
61.02374
29.573 53
473.176 5
946.352 9
3 785.412
16.387 06
28 316.85
1
1 000
0.029 573 53
0.473 176 5
=
=
=
=
=
0.001044379
0.01671007
0.03342014
0.1336806
0.0005787037
1
0.00003531467
0.03531467
0.946 352 9
3.785 412
0.016 387 06
28.316 85
0.001
1
Avoirdupois
ounces
Avoirdupois
pounds
Short hundredweights
Short tons
1
16
1,600
32,000
35,840
35.27396
35,273.96
0.0625
1
100
2,000
2,240
2.204623
2,204.623
0.000625
0.01
1
20
22.4
0.02204623
22.04623
0.00003125
0.0005
0.05
1
1.12
0.001102311
1.102311
Unit
1 liquid pint
Liquid quarts
0.25
1
=
=
=
=
=
=
=
Unit
Long tons
0.0004464286
0.04464286
0.8928571
1
0.0009842065
0.9842065
Kilograms
Metric tons
0.453 592 37
45.359 237
907.184 74
1 016.046 908 8
1
1 000
1 avoirdupois pound
1 short hundredweight
1 short ton
1 long ton
1 kilogram
1 metric ton
=
=
=
=
=
=
Unit
Avoirdupois pounds
Milligrams
Grams
1 avoirdupois ounce
1 avoirdupois pound
1 milligram
1 gram
1 kilogram
=
=
=
=
=
28 349.523 125
453 592.37
1
1 000
1 000 000
0.0625
1
0.000002204623
0.002204623
2.204623
=
=
=
=
=
=
=
1 millimeter (mm)
1 international foot
1 international mile
=
=
=
3.937 inches
32.808 feet
6 feet
1.828 8 meters
4 inches
0.621 mile
1.852 kilometers
1.151 survey miles
0.03937 inch
0.999998 survey foot
0.999998 mile
=
=
=
=
=
=
=
31 to 42 gallons1
=
=
=
=
=
=
=
=
=
=
=
=
=
=
Areas or surfaces
1 square survey foot
1 square survey mile
1 square (building)
1 square decimeter (dm2)
1 square kilometer (km2)
1 square millimeter (mm2)
Capacities or volumes
1 barrel (bbl), liquid
1 barrel (bbl), standard for fruits, vegetables,
and other dry commodities, except cranberries
1
There are a variety of "barrels" established by law or usage. For example, Federal taxes on fermented liquors are based on a barrel of
31 gallons; many State laws fix the "barrel for liquids" as 31 gallons; one State fixes a 36-gallon barrel for cistern measurement; Federal
law recognizes a 40-gallon barrel for "proof of spirits"; by custom, 42 gallons comprise a barrel of crude oil or petroleum products for
statistical purposes, and this equivalent is recognized "for liquids" by four States.
Table 5Factors for converting domestic and metric weights and measures commonly used for
agricultural commodities
Domestic weight
Equivalent
Metric weight
Equivalent
1 ounce
1 pound
1 pound
1 pound
1 pound
1 pound
1 pound
=
=
=
=
=
=
=
28.349 5 grams
453.592 4 grams
0.455 924 kilogram
0.004 535 9 metric quintal
0.0005 short ton
0.000 453 6 metric ton
0.0004464 long ton
1 gram
1 gram
1 kilogram
1 metric quintal
1 short ton
1 metric ton
1 long ton
=
=
=
=
=
=
=
0.035274 ounce
0.0022046 pound
2.204622 pounds
220.4622 pounds
2,000 pounds
2,204.622 pounds
2,240 pounds
1 short ton
=
=
=
1 metric ton
1 metric ton
1 long ton
=
=
=
1 million pounds =
1 million pounds =
1 million pounds =
1 short ton
1 metric ton
1 long ton
=
=
=
1 short ton
1 metric ton
1 long ton
1 metric quintal
1 kilogram
=
=
=
=
=
33.333 bushels
36.7437 bushels
37.333 bushels
3.67437 bushels
0.036744 bushel
1 short ton
1 metric ton
1 long ton
=
=
=
35.714 bushels
39.368 bushels
40 bushels
1 short ton
1 metric ton
1 long ton
=
=
=
41.667 bushels
45.9296 bushels
46.667 bushels
1 short ton
1 metric ton
1 long ton
=
=
=
62.5 bushels
68.8944 bushels
70 bushels
1 short ton
1 metric ton
1 long ton
=
=
=
52.63 bushels
58.016 bushels
58.94 bushels
1 long ton
1 short ton
=
=
=
=
=
=
=
=
=
=
=
=
=
=
=
=
=
10
Unit
Metric
Kilograms
United States
Pounds
Alfalfa seed
Bushel
27.2
60
Apples
18.1
18.1
10.9
11.8
10.4
40
40
24
26
23
20
Apricots
Western
Artichokes
Globe
Jerusalem
Asparagus
Avocados
Bananas
Barley
Beans:
Lima, dry
Other, dry
Lima, unshelled
Snap
Beets:
Topped
Bunched
Berries frozen pack:
Without sugar
3 + 1 pack
2 + 1 pack
Blackberries
Bluegrass seed
Broccoli
Broomcorn (6 bales per ton)
Broomcorn seed
Brussels sprouts
Buckwheat
Butter
Cabbage
Chinese cabbage
Cantaloupes
Carrots, without tops
9.1
11.8
50
30
12-15
26
Carton
Bushel
18.1
21.8
40
48
Bushel
Bushel
Sack
Bushel
Bushel
25.4
27.2
45.4
12.7-14.5
12.7-14.5
Sack
Crate or carton
11.3
17.2
25
38
50-gallon barrel
50-gallon barrel
50-gallon barrel
12, -pint baskets
Bushel
Carton
Bale
Bushel
Carton
Bushel
Box
172
380
425
22.7
22.7
36.3
22.7-24.0
18.1-20.4
18.1
Lug
Flat or carton, 2 layer
22.7
13.6
5.4-6.8
193
204
2.7
6.4-13.6
10.4
151
20.0-22.7
11.3
21.8
30.9
21.8
22.7
56
60
100
28-32
28-32
450
6
14-30
23
333
44-50
25
48
68
50
50
80
50-53
40-45
40
48
50
Continued
11
Commodity
Unit
Metric
Kilograms
United States
Pounds
Castor beans
Bushel
Castor oil
Gallon
Western Grower's Association
crate
Carton, filmwrapped trimmed
LI wirebound crate
Carton or crate
Lug, California
Lug, Northwest
Flat of 12 pots
22.7-27.2
11.3
27.2
27.2
8.2
9.1
4.5
Bushel
Bag
27.2
60
Bushel
Bushel
Bushel
Gallon
Gallon
Carton
Wirebound crate
Bale, gross
Bale, net
Bushel
Gallon
Bushel
Barrel
Carton, 24 12-ounce filmbags
Gallon
1-1/9-bushel, carton/crate
31.8
25.4
22.7
3.5
5.3
22.7
19.1
227
218
14.5
3.5
27.2
45.4
8.2
3.80
24.9
7.7
11.72
50
42
500
480
32
7.7
60
100
18
8.38
55
Dewberries
2.7
Eggplant
Eggs, average size
Escarole
1-1/9-bushel, carton/crate
Case, 30 dozen
1-1/9-bushel, carton/crate
15.0
21.3
11.3
33
47.0
25
Figs, fresh
Flaxseed
Flour, various
25.4
45.4
6
56
100
Garlic
13.6
30
4.5
10
Cauliflower
Celery
Cherries
Chives
Clover seed
Coffee
Corn:
Ear, husked
Shelled
Meal
Oil
Syrup
Sweet
Cotton
Cottonseed
Cottonseed oil
Cowpeas
Cranberries
18.6
41
3.6
2.7
50-60
25
60
60
18
20
10
60
132.3
70
56
50
Continued
12
Commodity
Grapefruit:
Florida and Texas
Florida
Texas
California and Arizona
Grapes
Eastern
Western
Hempseed
Hickory nuts
Honey
Honeydew melons
Hops
Horseradish roots
Hungarian millet seed
Kale
Kapok seed
Kiwifruit:
California
New Zealand
Leeks
Lemons:
Florida
California and Arizona
Lentils
Lettuce
Lettuce, hothouse
Limes
Linseed oil
Malt
Mangoes:
Florida
Mexico
Maple syrup
Meadow fescue seed
Milk
Millet
Molasses, edible
Molasses, inedible
Unit
Metric
United States
Kilograms
Pounds
18.1
18.1
18.1
15.4
10.0-10.4
Bushel
9.1
Bushel
Gallon
carton
Bale, gross
Sack
Bushel
40
40
40
34
22-23
12.7
20
28
9.1
20
20.0
22.7
44
50
5.4
11.84
30
200
13.6
90.7
22.7
21.8-22.7
50
48-50
11.3
15.9-18.1
25
35-40
1-layer flat
1-layer carton
1.8-2.7
3.2-4.1
4-6
7-9
4/5-bushel crate
9.1
4/5-bushel carton
Carton
Carton
24-quart basket
Carton
Gallon
19.1
17.2
27.2
22.7
4.5
17.2
3.5
Bushel
15.4
34
Flat
Lug
Gallon
Bushel
6.4
4.5-5.0
5.00
10.9
3.90
21.8-22.7
14
Carton or crate
Bushel
Bushel
Gallon
Bushel
Gallon
Gallon
5.3
5.3
20
42
38
60
50
10
38
7.7
10-11
11.02
24
8.62
48-60
11.74
11.74
Continued
13
Commodity
Unit
Metric
United States
Kilograms
Pounds
58-60
Mustard seed
Bushel
26.3-27.2
Nectarines
10.0
11.3
22
25
14.5
13.6
8.2
8.2
32
30
18
Oats
Okra
Bushel
Bushel hamper or crate
5/9-bushel crate
Olives
Olive oil
Onions, dry
Onions, green bunched
Onion sets
Carton
12-quart basket, crate,
or carton
Lug
Gallon
Sack
18
6.8-8.2
15-18
11.3-13.6
3.5
25-30
22.7
Carton
Bushel
5.9
12.7-14.5
Florida
4/5-bushel carton
Texas
7/10-bushel carton
Carton
19.5
19.1
7.6
50
13
28-32
Oranges:
Parsnips
Bushel
6.4
43
42
38
14
Gallon
3.5
7.7
Carton
Carton, bushel basket, or crate
5-dozen bunches
Bushel
4.5
Peaches
-bushel, carton/crate
Peanut oil
17.2
9.1-11.3
22.7
17.2
10
3.5
10
20-25
50
38
22
7.7
Peanuts, unshelled:
Virginia type
Runners, southeastern
Spanish
Southeastern
Southwestern
Pears:
California
Northwest
Peas, green:
Unshelled
Dry
Bushel
7.7
Bushel
9.5
17
21
Bushel
Bushel
11.3
11.3
25
Carton
4/5-bushel carton
4/5-bushel carton
20.9
20.4
Bushel
Bushel
12.7-13.6
27.2
16.3
25
36
46
45
28-30
60
Continued
14
Commodity
Unit
Metric
Kilograms
Peppers, green
Perilla seed
Bushel, 1-1/9-bushel
carton/crate
Bushel
12.7
16.8-18.1
Pineapples
Plantains
Carton
Plums
-bushel carton
-bushel carton
2-layer carton or lug
22.7
12.7
13.6
10.0-11.8
Prickly pears
Bushel
Bushel
Bushel
Carton
Sack
Box, wrapped pack
31.8
25.4
20.9
45.4
45.4
8.2
Quinces
Carton/lug 2 layer
10.0
Radishes, topped
5.4
5.0-5.4
18.1
22.7-27.2
2.7
Bushel
20.4
45.4
73.5
45.4
Persimmons
Prunes
Pomegranates
9.1-11.3
4.5-5.4
18.1
United States
Pounds
28
37-40
20-25
10-12
40
50
28
30
22-26
Popcorn:
On ear
Shelled
Poppy seed
Potatoes
Rapeseed
Raspberries
Redtop seed
Refiners' syrup
Rice:
Rough
Bag
Barrel
Milled
Rosin
Rhubarb
Rutabagas
Rye
Savory
Sesame seed
Shallots
Pocket or bag
Drum, net
22.7-27.2
5.2
236
9.1
2.3
22.7
25.4
Carton or lug
5-pound carton
Sack
Bushel
Sack, crate, or carton
Bushel
70
56
46
100
100
18
22
12
11-12
40
50-60
6
50-60
11.45
45
100
162
100
520
20
5
50
56
37
16.8
20.9
18.1
Bushel
Gallon
Bushel
22.7
5.2
25.4
50
46
40
Sorgo:
Seed
Syrup
Sorghum grain
11.55
56
Continued
15
Unit
Metric
Kilograms
Soybeans
Soybean oil
Spelt
Spinach
Strawberries
Sudangrass seed
Sugarcane:
Syrup (sulfured
or unsulfured)
Sunflower seed
Sweetpotatoes
Tangerines:
California and Arizona
Florida
Timothy seed
Tobacco:
Maryland
Flue-cured
Burley
Dark air-cured
Virginia fire-cured
Kentucky and Tennessee
fire-cured
Cigar-leaf
Tomatoes
Tomatoes, hothouse
Tung oil
Turnips:
Without tops
Bunched
Turpentine
Velvetbeans (hulled)
Vetch
Walnuts
Watermelon
Watercress
Wheat
United States
Pounds
60
Bushel
Gallon
Bushel
Bushel
12, 1-pint
Bushel
27.2
3.5
18.1
11.3
5.4
18.1
40
25
12
40
Gallon
5.2
11.45
Bushel
Carton
10.9-14.5
18.1
24-32
40
Carton
4/5-bushel carton/crate
Bushel
11.3
19.5
20.4
25
Hogshead
Hogshead
Hogshead
Hogshead
Hogshead
352
431
442
522
612
Hogshead
Case
Bale
Crate
113-166
68.0-79.4
27.2
680
Carton
2-layer flat
12-quart basket
Gallon
11.3
9.1
9.1
3.5
Sack
Carton
Gallon
Bushel
Bushel
11.3
17.2
Sacks
Carton
Bin
Carton, 25 bunches
Bushel
22.7
38.6
476.3
3.6
27.2
3.3
27.2
27.2
7.7
43
45
775
950
975
1,150
1,350
1,500
250-365
150-175
60
25
20
20
7.8
25
38
7.23
60
60
50
85
1,050
8
60
Continued
16
Note: Much of this table on individual commodity weights and measures was taken from Agricultural
Statistics, 1990, prepared by USDA's National Agricultural Statistics Service, Agricultural Statistics Board.
Some of the weights were suggested by the Agricultural Marketing Service, U.S. Department of Agriculture.
The table covers many important agricultural products, but it does not cover all farm products or all containers
for any one product.
The information was assembled from State schedules of legal weights, various sources within the U.S.
Department of Agriculture, and materials from other Government agencies. For most products, especially fruits
and vegetables, there is considerable variation in weight per unit of volume because of differences in variety,
size, condition and tightness of pack, degree to which the container is heaped, and other factors. An effort was
made to select representative averages for listed products. For commodities for which there is considerable
shrinkage, the point of origin weight or weight at harvest was used.
The approximate or average weights given in this table do not necessarily have official standing as a basis for
packing or as grounds for settling disputes. Nor are they all recognized as legal weights.
Considerable information is available on dimensions of the various units and containers listed in Agricultural
Statistics.
17
Table 7Factors used to convert pounds of carcass weight to retail and trimmed, boneless equivalent
weights for red meats, 1970 to 19911
Pork2
Beef
Veal
Year
Retail
Boneless
Retail
Boneless
Retail
Boneless
Retail
Boneless
Kilograms
1970
0.337
0.318
0.349
0.303
0.378
0.312
0.406
0.300
1971
1972
1973
.337
.337
.337
.337
.318
.318
.318
.318
.318
.318
.318
.318
.318
.318
.318
.318
.318
.318
.318
.315
.305
.349
.350
.350
.351
.351
.352
.352
.352
.353
.353
.354
.354
.355
.355
.356
.355
.355
.354
.354
.354
.354
.305
.308
.310
.312
.315
.317
.319
.321
.322
.324
.326
.327
.328
.329
.330
.331
.331
.332
.332
.332
.332
.378
.378
.378
.378
.378
.378
.378
.378
.378
.378
.378
.378
.378
.378
.378
.378
.378
.378
.378
.378
.378
.312
.312
.312
.312
.312
.312
.312
.312
.312
.312
.312
.312
.312
.312
.312
.312
.312
.312
.312
.312
.312
.406
.406
.406
.406
.406
.406
.406
.406
.406
.406
.406
.406
.406
.406
.406
.406
.406
.406
.406
.406
.406
.300
.300
.300
.300
.300
.300
.300
.300
.300
.300
.300
.300
.300
.300
.300
.300
.300
.300
.300
.300
.300
1974
1975
1976
1977
1978
1979
1980
1981
1982
1983
1984
1985
1986
1987
1988
1989
19902
19913
.337
.337
.337
.337
.337
.337
.337
.337
.337
.337
.337
.333
.324
.321
.321
.321
.321
.304
.304
.304
.304
Pounds
1970
1971
1972
1973
1974
1975
1976
1977
1978
1979
1980
1981
1982
1983
1984
1985
1986
1987
1988
1989
19902
19913
.740
.698
.740
.740
.740
.740
.740
.740
.740
.698
.698
.698
.698
.698
.698
.698
.698
.698
.698
.698
.698
.698
.698
.698
.690
.670
.667
.667
.667
.667
.740
.740
.740
.740
.740
.740
.740
.740
.730
.710
.705
.705
.705
.705
.765
.766
.767
.768
.769
.770
.771
.772
.773
.774
.775
.776
.777
.778
.779
.780
.779
.778
.777
.776
.776
.776
.665
.670
.675
.680
.685
.690
.695
.699
.703
.707
.711
.715
.717
.719
.721
.723
.725
.727
.728
.729
.729
.729
ERS estimates.
Revised 1991.
3
Preliminary.
2
18
.830
.830
.830
.830
.830
.830
.830
.830
.830
.830
.830
.830
.830
.830
.830
.830
.830
.830
.830
.830
.830
.830
.685
.685
.685
.685
.685
.685
.685
.685
.685
.685
.685
.685
.685
.685
.685
.685
.685
.685
.685
.685
.685
.685
.890
.890
.890
.890
.890
.890
.890
.890
.890
.890
.890
.890
.890
.890
.890
.890
.890
.890
.890
.890
.890
.890
.658
.658
.658
.658
.658
.658
.658
.658
.658
.658
.658
.658
.658
.658
.658
.658
.658
.658
.658
.658
.658
.658
Table 8Cattle, calves, sheep and lambs, and hogs slaughtered: Average live weight and
dressing yields, 1980-89 and 1990
Species
Dressing yield1
(federally inspected)
Kilograms
Pounds
1,091
248
115
245
494.9
112.5
52.2
111.1
1,136
283
125
249
Cattle
Calves
Sheep and lambs
Hogs
Average,
1980-89
1990
Kilograms
1990
515.3
128.4
56.7
112.9
60.2
63.2
50.8
72.4
Table 9Yield of trimmed, mostly boneless retail cuts and lean trim from steer beef carcasses by yield
grade and degree of marbling, for two levels of fat remaining on cuts
Yield grade
Thickness of
fat remaining
Degree of marbling
4
Traces
Slight
Small1
Modest
0 mm
0.781
0.750
0.721
0.689
NA
0.778
0.746
0.724
0.700
.735
.697
.666
.633
NA
.728
.694
.669
.643
Kilograms of mostly boneless, trimmed retail cuts per pound of carcass weight
8 mm (.32 in.)
.356
.342
.329
.314
NA
.355
.340
.330
.319
0 mm
.335
.318
.304
.289
NA
.332
.316
.305
.293
NA = Not available.
"Small" is the minimum degree of marbling to qualify a young carcass for the Choice quality grade.
2
Boneless except dorsal and transverse spinous processes left in short loin and dorsal spinous processes and rib bones left
in rib cuts.
Source: All based on data from the Roman L. Hruska U.S. Meat Animal Research Center, reported in J.D. Crouse, L.V.
Cundiff, R.M. Koch, and M.E. Dikeman, "Closely vs. Totally Trimmed Retail Product Yields of Carcass Beef," Journal of
Animal Science, 66 (Supp. 1), p. 125.
1
19
Table 10Veal and calf: Yield of bone-in cuts and boneless meat plus boneless to bone-in conversion
factors
Carcass and
wholesale cuts
Yield of bone-in
wholesale cuts per
100 pounds of carcass
Choice
Standard,
and Good Utility, and Cull2
Standard,
Utility, and Cull2
Standard,
Utility, and Cull2
Pounds
Carcass, whole
Foresaddle
Chuck
Breast
Hotel rack, 7 rib
Hindsaddle
Leg, includes
sirloin
Loin
Flank
Kidney knob
100.0
48.6
26.1
14.3
8.2
51.4
100.0
49.7
27.6
14.3
7.8
50.3
68.5
70.4
73.5
62.8
73.8
66.6
69.5
69.3
72.8
62.6
69.3
70.1
1.46
1.42
1.36
1.59
1.35
1.51
1.44
1.45
1.38
1.62
1.45
1.44
36.4
7.0
4.8
3.2
38.8
6.4
3.4
1.7
72.8
73.3
53.4
73.5
69.8
68.5
1.38
1.36
1.87
1.37
1.45
1.48
Kilograms
Carcass, whole
Foresaddle
Chuck
Breast
Hotel rack, 7 rib
Hindsaddle
Leg, includes
sirloin
Loin
Flank
Kidney knob
45.59
22.16
11.90
6.52
3.74
23.43
45.59
22.66
12.58
6.52
3.56
22.93
31.23
32.10
33.51
28.63
33.65
30.36
31.69
31.60
33.19
28.54
31.60
31.96
.67
.65
.62
.72
.62
.69
.66
.66
.63
.74
.66
.66
16.60
3.19
2.19
1.46
17.69
2.92
1.55
.78
33.19
33.42
24.35
0
33.51
31.82
31.23
0
.63
.62
.85
0
.62
.66
.67
0
= Not applicable.
1
All cuts trimmed of fat exceeding to inch.
2
Cull grade no longer used.
20
Table 11Choice beef: Yields of retail cuts per pound of carcass weight by yield grade1
Yield grade
Retail cut
Pounds
Rump, boneless
Inside round
Outside round
Round tip
Sirloin
Short loin
Blade chuck
Rib, short, 7 inches
Chuck arm, boneless
Brisket, boneless
Flank steak
Lean trim
Ground beef
Kidney
0.037
.049
.048
.027
.091
.053
.099
.063
.064
.025
.005
.123
.133
.003
0.035
.045
.046
.026
.087
.052
.094
.062
.061
.023
.005
.113
.122
.003
0.033
.041
.044
.025
.083
.051
.089
.061
.058
.021
.005
.103
.111
.003
0.031
.037
.042
.024
.079
.050
.084
.060
.055
.019
.005
.093
.100
.003
0.029
.033
.040
.023
.075
.049
.079
.059
.052
.017
.005
.083
.089
.003
.820
.774
.728
.682
.636
.076
.104
.127
.099
.178
.094
.229
.089
.280
.084
1.000
1.000
1.000
1.000
1.000
Fat
Bone
Total
Kilograms
Rump, boneless
Inside round
Outside round
Round tip
Sirloin
Short loin
Blade chuck
Rib, short, 7 inches
Chuck arm, boneless
Brisket, boneless
Flank steak
Lean trim
Ground beef
Kidney
.017
.022
.022
.012
.041
.024
.045
.029
.029
.011
.002
.056
.061
.001
.016
.021
.021
.012
.040
.024
.043
.028
.028
.010
.002
.052
.056
.001
.015
.019
.020
.011
.038
.023
.041
.028
.026
.010
.002
.047
.051
.001
.014
.017
.019
.011
.036
.023
.038
.027
.025
.009
.002
.042
.046
.001
.013
.015
.018
.010
.034
.022
.036
.027
.024
.008
.002
.038
.041
.001
.374
.353
.332
.311
.290
.035
.047
.058
.045
.081
.043
.104
.041
.128
.038
.456
.456
.456
.456
.456
Fat
Bone
Total
1
21
Table 12Physical composition of raw retail beef cuts trimmed to -inch fat
Separable
lean
Separable
fat
Refuse1
Separable
lean
Percent
All grades:
Brisket
Whole
Flat-half
Point-half
Chuck
Arm
Blade
Rib
Whole
Large end
Small end
Round
Bottom
Eye
Tip
Top
Tenderloin
Top loin
Top sirloin
Choice:
Chuck
Arm
Blade
Flank2
Rib
Whole
Eye2
Large end
Small end
Shortribs
Round
Full cut
Bottom
Eye
Tip
Top
Separable
fat
Refuse1
Percent
69.6
72.8
66.8
30.1
27.2
32.6
0.3
0
.6
66.9
64.8
17.9
16.3
15.2
18.9
58.5
57.5
60.2
25.4
26.4
23.8
16.1
16.1
16.0
85.2
84.8
83.1
89.5
74.9
73.6
80.0
11.9
14.5
13.3
8.5
23.7
17.5
14.9
2.9
.7
3.6
2.0
1.4
8.9
5.1
66.0
63.4
93.0
19.0
17.7
5.0
15.0
18.9
2.0
56.8
75.0
55.8
58.6
41.0
26.8
20.7
28.2
24.7
32.0
16.4
4.3
16.0
16.7
27.0
83.0
84.1
84.0
81.6
89.1
11.1
12.5
15.1
14.2
8.6
5.9
3.4
.9
4.2
2.3
ChoiceContinued
Shank
Short loin
Porterhouse
T-bone
Top loin
Tenderloin
Top sirloin
Select:
Chuck
Arm
Blade
Rib
Whole
Large end
Small end
Round
Full cut
Bottom
Eye
Tip
Top
Tenderloin
Top loin
Top sirloin
Prime:
Rib
Whole
Large end
Small end
Round
Tip
Top
Tenderloin
Top loin
60.0
6.0
34.0
63.0
60.6
71.7
74.7
79.0
18.5
17.1
18.5
23.6
15.8
18.5
22.3
9.8
1.7
5.2
68.0
66.3
16.5
14.7
15.5
19.0
60.3
59.4
61.9
23.7
24.3
22.8
16.0
16.3
15.3
83.0
86.5
85.7
84.7
89.9
75.0
75.7
81.2
11.1
11.3
13.8
12.1
8.3
23.8
16.5
13.9
5.9
2.2
.5
3.2
1.8
1.2
7.8
5.0
56.1
55.1
57.5
28.6
31.0
25.0
15.3
13.9
17.5
82.5
93.7
74.9
72.4
12.1
4.9
22.3
22.3
5.4
1.4
2.8
5.3
Source: U.S. Dept. Agr., Human Nutrition Information Service, Composition of Foods: Beef Products, AH-8-13, May
1990, pp. 19-22.
22
Table 13Fresh pork from barrows and gilts: Yields of selected cuts
Carcass and
wholesale cuts
Kilograms
0.455 9
.332 4
0.7290
1.0000
0.332 4
.455 9
1.3700
1.0000
0.624 6
.455 9
.2408
.1927
.1589
.109 8
.087 9
.072 4
.6600
.8000
1.0000
.300 9
.364 7
.455 9
1.5200
1.2500
1.0000
.693 0
.569 9
.455 9
.031 0
.023 3
.0925
.0694
.042 2
.031 6
.7500
1.0000
.341 9
.455 9
1.3300
1.0000
.606 4
.455 9
.0480
.0451
.021 9
.020 6
.0653
.0614
.029 8
.028 0
.9400
1.0000
.428 6
.455 9
1.0600
1.0000
.483 3
.455 9
Loins:
Bone-in
Boneless
.1380
.1076
.062 9
.049 1
.1878
.1464
.085 6
.066 7
.7800
1.0000
.355 6
.455 9
1.2800
1.0000
.583 6
.455 9
Bellies:
Slab, skin on
Slab, skin off
.1250
.0938
.057 0
.042 8
.1701
.1276
.077 6
.058 2
.7500
1.0000
.341 9
.455 9
1.3300
1.0000
.606 4
.455 9
.0100
.004 6
.0136
.006 2
Spareribs
.0290
.013 2
.0395
.018 0
Feet, front
.0080
.003 6
.0109
.005 0
Tails
.0020
.000 9
.0027
.001 2
Neckbones
.0100
.004 6
.0136
.006 2
Trimmings:
72-percent lean
42-percent lean
.0270
.0090
.012 3
.004 1
.0367
.0122
.016 7
.005 6
.0570
.1417
.026 0
.064 6
.0776
.1928
.035 4
.087 9
.0270
.012 3
.0367
.016 7
Hams:
Skinned, bone-in
Skinned, semi-boneless
Skinless, boneless
Shoulders:
Picnics
Skinned, bone-in
Skinless, boneless
Butts, skinless
Bone-in (Boston)
Boneless
Pounds Kilograms
0.7350
.5358
0.335 1
.244 3
1.0000
.7290
.1770
.1416
.1168
.080 7
.064 6
.053 3
.0680
.0510
Pounds
Packer-dressed carcass
Boneless, skinless meat
Pounds Kilograms
Yield of trimmed
boneless meat per pound
of wholesale cut
Pounds
Kilograms
= Not applicable.
Source: Lawrence A. Duewer, Kevin Bost, and Gene Futrell, "Revisions in Conversion Factors for Pork Consumption
Series," Livestock and Poultry Situation and Outlook Report, LPS-45, Jan. 1991, p. 37.
23
Table 14Lamb: Yields of bone-in cuts and boneless meat plus boneless to bone-in conversion factors1
Wholesale cuts
Carcass, whole3
Foresaddle, whole
Breast, including shank
Chuck
Hotel rack
Hindsaddle, whole
Leg
Loin, including flank
and kidney
Boneless meat
per 100 pounds of
wholesale cut2
Pounds
Pounds
Kilograms
Kilograms
Pounds
Kilograms
100.0
51.4
16.4
27.2
7.8
48.6
31.0
45.592
23.434
7.477
12.401
3.556
22.158
14.134
65.8
65.9
59.9
70.2
63.5
65.7
69.0
30.000
30.045
27.310
32.006
28.951
29.954
31.459
1.52
1.52
1.67
1.42
1.57
1.52
1.45
0.693
.693
.761
.647
.716
.693
.661
17.6
8.024
60.3
27.492
1.66
.757
Poultry
1986-89
weighted
average
1990
Turkeys:
Roaster, fryer
Young
Old
All
Ducks
1986-89
weighted
average
1990
1986-89
weighted
average
1990
1.95
2.07
1.95
1.98
2.14
1.99
4.29
4.57
4.30
4.37
4.71
4.38
72.59
61.73
72.11
72.62
61.01
72.25
4.38
9.40
10.55
9.32
4.43
9.68
11.11
9.64
9.65
20.72
23.27
20.56
9.77
21.34
24.49
21.25
77.70
79.31
76.55
79.28
77.99
79.16
76.74
79.13
2.96
2.98
6.54
6.57
70.71
70.78
24
Table 16Milk products: Federal standards of composition and average commercial contents
Federal standards
Dairy products
Milkfat
minimum
Milkfat
maximum
Commercial
1989
Milk solids
milkfat
Percent
Milks:
Whole
Lowfat
Skim
Creams and mixtures:
Light
Light whipping
Heavy
Sour
Half and half
Eggnog
3.25
.50
2.0
.5
18.0
30.0
30.0
36.0
36.0
18.0
10.5
6.0
18.0
8.25
3.30
8.25
8.25
1.74
8.25
18.84
35.86
17.31
10.91
7.61
Federal standards
Milkfat
minimum
.20
Commercial
Total milk
solids minimum
Milk solids
not fat
Milkfat
Percent
Condensed products:
Evaporated milk
Sweetened condensed milk
Condensed skim milk
Sweetened condensed
skim milk
Condensed buttermilk
7.5
8.5
25.5
28.0
7.90
8.50
.20
18.00
19.50
29.80
24.0
.20
1.50
29.80
26.40
Federal standards
Milkfat
Minimum
Maximum
Milk solids
not fat minimum
Percent
Frozen products:
Ice cream
Ice milk
Fruit sherbet
10.0
2.0
1.0
7.0
2.0
6.0
20.0
11.0
2.0
5.0
Continued
25
Table 16Milk products: Federal standards of composition and average commercial contentsContinued
Federal standards
Dairy products
Milkfat
minimum
Commercial
Milkfat
Moisture
maximum
Milk solids
not fat
Percent
Dry products:
Dry whole milk
Nonfat dry milk
Dry buttermilk1
Dry whey1
26.0
1.5
4.5
5.0
5.0
4.0
5.0
26.50
.80
5.30
1.20
Federal standards
Milkfat minimum
71.00
96.20
91.90
94.30
Commercial
Milkfat
Percent
Milkfat products:
Butter
Butteroil, anhydrous
milkfat, or ghee
Plastic cream
80.0
80.30
1.00
99.80
80.10
1.10
.10
= Not applicable.
1
Standards for U.S. Extra Grade.
Sources: U.S. Dept. Agr., Food Safety and Quality Service, Federal and State Standards for the Composition
of Milk Products (and Certain Non-Milkfat Products) as of January 1, 1980, Handbook No. 51, revised Sept.
1980.
26
Milkfat in solids
minimum
Moisture
Minimum
Maximum
Percent
Hard:
Asiago
Fresh
Medium
Aged
Blue
Brick
Brie or Camembert1
Cheddar
Colby
Edam
Gorgonzola
Gouda
Granular
Gruyere
Hard
Hard grating
Monterey
High-moisture jack
Mozzarella or Scamorza
Whole milk
Low-moisture
Part skim
Low-moisture/part skim
Munster
Parmesan
Provolone
Romano
Swiss (Emmentaler)
Semisoft
Washed curd
Pasteurized processed products
Cheese
Cheese food
Cheese spread
50.0
45.0
42.0
50.0
50.0
50.0
50.0
50.0
40.0
50.0
46.0
50.0
45.0
50.0
32.0
50.0
50.0
40.0
45.0
35.0
32.0
46.0
44.0
39.0
40,0
45.0
42.0
45.0
39.0
39.0
39.0
34.0
44.0
50.0
45.0
45.0
30.0
30.0
50.0
32.0
45.0
38.0
43.0
50.0
50.0
52.0
45.0
52.0
45.0
39.0
60.0
52.0
60.0
52.0
46.0
32.0
45.0
34.0
41.0
50.0
42.0
2
23.0
20.0
44.0
3
44.0
60.0
Milkfat
Minimum
Fresh:
Cottage
Lowfat cottage
Cream
Neufchatel
Maximum
Moisture
maximum
Percent
4.0
.5
33.0
20.0
2.0
33.0
80.0
82.5
55.0
65.0
= Not applicable.
1
Covered by the standard for soft ripened cheese.
2
Same as for cheese used or average of cheeses used but not less than 47.0, except for Swiss and Gruyere.
3
1 percent above moisture of cheese used or average of cheeses used but generally limited to 43.0 percent.
Source: U.S. Dept. Agr., Food Safety and Quality Service. Federal and State Standards for the Composition of Milk
Products (and Certain Non-Milkfat Products) as of January 1, 1980, Handbook No. 51, revised Sept. 1980.
27
Table 18Manufactured dairy products: Factors for obtaining farm milk equivalent on milkfat and skim
solids bases1
Milkfat basis
Product
Butter
American cheese
Other cheese
Canned milk
Dry whole milk
Nonfat dry milk
21.8
9.23
7.49
2.15
7.36
.22
0.12
9.9
9.99
2.09
8.26
11.58
Used to convert weight of manufactured dairy products to equivalent weight of farm milk. Subject to change as technical
parameters become available.
Grams per
liter
Pounds per
gallon
Pounds per
liter
Kilograms per
gallon
1 031
8.60
2.27
3.90
1 032
1 034
1 039
1 038
1 023
1 054
1 054
8.61
8.63
8.67
8.66
8.54
8.80
8.80
2.28
2.28
2.29
2.29
2.26
2.33
2.33
3.91
3.91
3.93
3.93
3.87
3.99
3.99
1 019
1 017
1 003
1 001
19 7302
8.50
8.49
8.37
8.35
43.52
2.25
2.24
2.21
2.21
3.86
3.85
3.80
3.79
= Not applicable.
1
At 10C (50F).
2
S.N.F. = Solids not fat.
3
Evaporated milk weights are per case of 48, 14.5-ounce cans.
28
Table 20Limits on content of selected ingredients for categories of processed meat products
Product
Minimum of1
Ingredients
Maximum of1
Percent
Baby food:
High meat dinner
Meat and broth
Vegetable with meat
Bacon (cooked)
Bacon and tomato spread
Bacon dressing
Barbecue sauce with meat
Barbecued meat
Meat2
Meat
Meat
Uncooked bacon
Cooked bacon
Smoked bacon
Meat (cooked basis)
Fresh uncooked meat
26
61
8
40
20
8
35
70
Bacon or ham
Franks
Meat
Meatballs
12
20
12
20
Beef a la king
Beef a la mode
Beef almondine with vegetables
Beef and dumplings with gravy or
beef and gravy with dumplings
Beef burgundy
Beef carbonade
Beef roulade
Beef sausage (raw)
20
50
18
Beef
Beef
Beef
Beef (cooked basis)
Fat
Water
Uncooked beef
Cooked beef
Beef (cooked basis)
Beef (cooked basis)
Breading
Cooked meat
Fat
Water
Binders and extenders
Fat
Added water
Meat (at least 2 kinds)
Beef (cooked basis)
Noodles
Meat
25
50
50
50
45
30
50
50
15
25
25
15
30
3
30
50
3
3.5
35
10
20
Meat
Meat
Meat
Sufficient cheese to characterize
Meat
Meat
Meat in chili
Meat
Meat
12
10
12
40
25
40
16
6
Meat
Meat
Water
25
12
Beef Stroganoff
Beef with barbecue sauce
Beef with gravy
Breaded steaks, chops, and other
Breakfast (frozen product containing meat)
Breakfast sausage
Continued
29
Table 20Limits on content of selected ingredients for categories of processed meat productsContinued
Product
Minimum of1
Ingredients
Maximum of1
Percent
Meat
Noodles
Chow mein vegetables with meat and noodles Meat
Corn dog
Frankfurter
Batter
Corned beef and cabbage
Corned beef (cooked basis)
Corned beef hash
Beef (cooked basis)
Fat
Moisture
Country ham
Salt
Creamed meat products or creamed
sauce with meat products
Meat product (cooked basis)
Crepe with meat
Meat (cooked basis)
Meat (cooked with another major ingredient)
Croquettes
Meat (cooked basis)
Meat (fresh basis)
Curried sauce with meat and rice
Meat (cooked basis)
Cooked rice
12
8
35
25
35
33.3
65
15
72
18
20
10
35
50
35
50
Deviled ham
Fat
Added moisture
Added cereal
Meat (cooked basis)
Meat
Meat
Meat
Meat
Cured smoked ham
Meat
25
18
12
10
5
18
15
35
0
0
50
Fat
Added water
Corn syrup
Poultry meat
Skeletal meat
Must be distinctively labeled byproducts and
variety meats individually named in
ingredient list
Fat
Added water
Corn syrup
Skeletal meat
Must be distinctively labeled; byproducts,
variety meats, and binders must be named in
proper order in ingredient list
Fat
Added water
Corn syrup
Nonmeat binders, or
Isolated soy protein
15
30
10
2
15
15
30
10
2
30
10
2
3.5
2
Continued
30
Table 20Limits on content of selected ingredients for categories of processed meat productsContinued
Product
Minimum of1
Ingredients
Maximum of1
Percent
Fried rice with meat
Fritter
Meat
Meat
Breading
10
35
65
14
25
6
35
35
35
35
Ham (canned)
Ham, cooked or cooked and smoked
20
25
10
5
10
35
50
Fat
Extenders
Meat (cooked basis)
Meat (cooked basis)
Bacon (cooked basis)
35
15
10
30
0
25
15
20
Meat
Meat
Dry sausage
Ham or bacon
12
6
8
12
Liver
30
Beef
Ham (cooked basis)
Meat
Meat (cooked basis)
Meat
Fat (must specify fat)
Meat
Meat
12
12
25
12
10
80
25
50
Ham a la king
Ham and cheese spread
Ham chowder:
Ready-to-eat
Condensed
Ham salad
Ham spread
Hamburger, hamburg, burger, ground
beef, or chopped beef
Hash
Hors d'oeuvre
Continued
31
Table 20Limits on content of selected ingredients for categories of processed meat productsContinued
Product
Minimum of1
Ingredients
Maximum of1
Percent
Meat casserole
Meat curry
Meat loaf (baked or oven-ready)
Meat pasty
Meat pie or vegetable meat pie
Meat ravioli
Meat ravioli in sauce
Meat salad
Meat sauce
Meat soup:
Ready-to-eat
Condensed
Meat spread
Meat stew
Meat taco
Meat taco filling
Meat turnover
Meat Wellington
Meatballs
Meatballs in sauce
Meatball Stroganoff
Mince meat
Mousaka
Uncooked meat
Cooked meat
Meat
Meat
Cereal products
Meat
Meat
Meat in ravioli
Meat in ravioli
Ravioli in product
Meat (cooked basis)
Meat
25
18
50
65
25
25
10
10
50
35
6
12
Meat
Meat
Meat
Meat
Meat
Meat
Meat
Cooked tenderloin
Pastry
Meat
Extenders
Meatballs (cooked basis)
Meatballs (cooked basis)
Meat
Meat (labeled "Eggplant and Meat Casserole")
5
10
50
25
15
40
25
50
65
50
45
12
25
30
12
25
9
12
18
25
18
Liver
Beef (cooked basis)
Sausage (cooked basis)
Meat
Sausage (cooked basis)
Dry sausage (pepperoni)
Fat
Water
Byproducts or extenders
Pork (cooked basis)
Pork (cooked basis)
Pork (cooked basis)
Dry-cured ham coated with spices
30
30
20
15
12
10
50
50
30
50
3
0
Quiche Lorraine
Rice with meat
Bacon or ham
Meat
8
12
Pate de foie
Pepper steak (Chinese)
Peppers and Italian sausage in sauce
Pizza with meat
Pizza with sausage
Pork sausage
Continued
32
Table 20Limits on content of selected ingredients for categories of processed meat productsContinued
Product
Minimum of1
Ingredients
Maximum of1
Percent
Salisbury steak
Meat
Extenders
Meat
Bread
Beef (cooked basis)
Meat
Wieners
Sausage
Ham or sausage (cooked basis)
Meat (cooked basis)
Ham (cooked basis)
Meat/meat byproducts
Meat
Mashed potatoes
Meat (cooked basis)
Meat (cooked basis)
Bacon (cooked basis)
Meat
Meat
Meat (cooked basis)
Meat
Meat
Meat
Meat
Fruit
Meat (cooked basis)
65
35
50
30
20
40
20
35
9
40
25
35
15
10
6
12
20
12
12
30
25
16
50
12
50
50
Tamale
Tamale with sauce or gravy
Tamale pie
Taquito
Tongue spread
Tortellini with meat
Tortellini with meat in sauce
Meat
Meat
Meat
Meat
Tongue
Meat
Cooked meat tortellini
25
20
20
15
50
10
50
30
60
60
5
40
40
35
25
25
5
40
20
30
Sandwich, meat
Sauerbraten
Sauerkraut balls with meat
Sauerkraut with wieners and juice
Sausage with sauerkraut in sauce
Scalloped potatoes and ham or sausage
Scallopini
Scrambled eggs with ham in pancake
Scrapple
Shepherd's pie
Sloppy joe
Snack
Spaghetti sauce with meat
Spaghetti with meat or meatballs in sauce
Spanish rice with meat
Stuffed cabbage with meat in sauce
Stuffed pepper with meat in sauce
Sukiyaki
Sweet and sour meat
1
Other conditions and restrictions may apply. For specific information, contact Standards and Labeling Division, Food
Safety and Inspection Service, U.S. Dept. Agr.
2
For actual products the applicable species name, for example, "beef" or "pork," is substituted for the word "meat."
Source: U.S. Dept. Agr., Food Safety and Inspection Service, Meat and Poultry Products: A Consumer Guide to
Content and Labeling Requirements. Home and Garden Bul. No. 236, July 1981.
33
Dozen
Kilograms
Dozen
Ounces
Grams
Pounds
30
Kilograms
Jumbo
Extra large
Large
Medium
Small
Peewee
56.0
50.5
45.0
39.5
34.0
28.0
25.40
22.90
20.41
17.91
15.42
12.70
27
24
21
18
15
850.48
765.44
680.39
595.34
510.29
425.24
1.88
1.69
1.50
1.31
1.12
0.85
.94
.59
.51
.43
47.0
21.32
25
708.74
1.57
.71
.77
.68
Jumbo
Extra large
Large
Medium
Small
Peewee
Average weight sold at retail
Yolk
Kilograms
1.64
1.48
1.32
Pounds
0.74
0.71
.64
1.16
.67
.60
.53
1.00
.80
.45
.36
1.38
.63
Albumen
Kilograms
0.32
.29
.26
Pounds
Kilograms
0.93
0.42
.23
.84
.75
.66
.38
.34
.30
.43
.20
.57
.35
.16
.47
.26
.21
.60
.27
.78
.35
.57
.50
Whole
Pounds
Jumbo
Extra large
Large
Medium
Small
Peewee
Average weight sold at retail
0.42
Yolk
Kilograms
Pounds
Albumen
Kilograms
Pounds
0.19
.17
.15
.14
.12
.10
0.32
0.15
0.12
.38
.34
.30
.26
.21
.29
.26
.23
.20
.16
.13
.12
.10
.09
.07
.11
.10
.09
.08
.06
.35
.16
.27
.12
.10
Kilograms
0.05
.05
.05
.04
.04
.03
.05
Source: U.S. Dept. Agr., Economics, Statistics, and Cooperatives Service, Conversion Factors and Weights and
Measures for Agricultural Commodities and Their Products, SB-616, Mar. 1979, p. 30 (reviewed but unchanged except for
metrication).
34
Table 22Estimated conversion factors for yields of liquid eggs and dried eggs and the moisture
content of dried eggs, by type of product, 1991
Egg
products
Liquid
yield from 30
dozen shell
eggs1
Dried
egg
Dozen
100 pounds
of liquid
30 dozen
shell eggs
Approximate
moisture content of dried
egg product3
Percent
18.0
0.599
0.150
1.7
3.03
11.36
4.49
3.5-4.0
10.6
10.6
7.4
.352
.352
.246
.045
.043
.106
3.4
3.7
1.0
10.00
10.64
4.29
5.84
5.29
20.19
1.36
1.28
3.17
12.0-14.0
6.0-8.0
3.5-4.5
Shell
eggs
Yield of dried
egg product from
Dozen
Percent
39.6
1.320
0.330
3.8
3.03
25.05
9.90
3.5-4.0
23.3
23.3
16.3
.777
.777
.543
.100
.094
.233
7.6
8.2
2.2
10.00
10.64
4.29
12.88
11.66
44.51
3.00
2.82
6.99
12.0-14.0
6.0-8.0
3.5-4.5
Note: Data represent recent commercial experience as well as the effect of current sanitary regulations on yields of egg
products.
1
Based on whole eggs, 24.2% total egg solids; egg whites, 11.5% total egg solids; and yolks, 43% minimum total egg
solids. Large shell eggs 45 pounds per 30-dozen case.
2
Concentration factors used by the U.S. Department of Agriculture for estimating the conversion of dried to liquid to check
yields and volume reports.
3
Values recommended by U.S. Dept. Agr., Agricultural Marketing Service. "Approximate Moisture Content of Dried Egg
Product," Poultry Division. Figures are based on moisture for whole eggs at 3.5%, flake albumen at 11.5% solids, and 12%
moisture, spray dried albumen at 11.5% solids and 6% moisture, and yolk at 43% solids and 3.5% moisture.
35
Ingredients
Minimum of
Maximum of
Percent
Baby food:
High poultry dinner
Poultry with broth
Beans and rice with poultry
Breaded poultry
Canned boned poultry:
Boned (kind), solid pack
Boned (kind)
Boned (kind), with broth
Boned (kind), with specified
percentage of broth
Cannelloni with poultry
Chicken cordon bleu
Creamed poultry
Egg roll with poultry
Eggplant parmigiana with poultry
Entree, poultry or poultry food
products and one vegetable
Gravy with poultry
Noodles or dumplings with poultry
Poultry a la kiev
Poultry a la king
Poultry almondine
Poultry brunswick stew
Poultry burgers
Poultry burgundy
Poultry burrito
Poultry cacciatore
Poultry casserole
Poultry chili
Poultry chili with beans
Poultry chop suey
Poultry chow mein without noodles
Poultry creole with rice
Poultry croquette
Poultry croquette with macaroni and cheese
Poultry dinner, frozen
Poultry empanadillo
Poultry fricassee
Poultry fricassee of wings
Poultry hash
Poultry lasagna
Poultry livers with rice and gravy
Poultry meat loaf
Poultry paella
Poultry parmigiana
18.75
43
6
30
95
90
80
50
7
60
5
20
30
2
8
37.5
35
6
20
50
12
100
50
10
20
18
28
17
4
4
35
25
29
18
25
20
40
30
8
30
65
50
35
35
40
50
12
Poultry meat
Poultry meat
Poultry meat or poultry food product
Poultry meat
Poultry meat
Breastmeat
Poultry meat
Poultry meat
Poultry meat
Poultry meat
Poultry meat
Poultry meat
Poultry meat or 40% with bone
Poultry meat
Poultry meat
Poultry meat
Poultry meat
Poultry meat
Poultry meat
Cooked rice
Poultry meat
Poultry meat or croquettes
Poultry meat
Poultry meat
Poultry wings (cooked basis with bone)
Poultry meat
Poultry meat
Poultry meat
Livers in gravy or 17.5% total product
Raw poultry
Poultry meat
Extenders
Meat
Cooked rice
Breaded poultry
Continued
36
Product
Ingredients
Minimum of
Maximum of
Percent
Poultry pie
Poultry ravioli
Poultry roll
Poultry roll with broth
Poultry roll with gelatin
Poultry roll with natural juices
Poultry salad
Poultry scallopini
Poultry soup:
Ready-to-eat
Condensed
Poultry stew
Poultry stroganoff
Poultry tamale
Poultry tetrazzini
Poultry turnover
Poultry Wellington
Poultry with gravy
Poultry with gravy and dressing
Poultry with noodles au gratin
Poultry with noodles or dumplings
Poultry with rice
Poultry with vegetables
Sauce with poultry or poultry sauce
Stuffed cabbage with poultry
Stuffed peppers with poultry
Turkey ham
Poultry meat
Poultry meat
Binding agents
Poultry broth
Gelatin
Cooked-out juices
Poultry meat
Poultry meat
14
2
2
3
2
25
35
Poultry meat
Poultry meat
Poultry meat
Poultry meat
Poultry meat
Poultry meat
Poultry meat
Boneless poultry breast
Pastry
Poultry meat
Poultry meat
Poultry meat
Poultry meat or 30% with bone
Poultry meat
Poultry meat
Poultry meat
Poultry meat
Poultry meat
Cured turkey thigh meat only
2
4
12
30
6
15
14
50
35
25
18
15
15
15
6
8
8
30
Other conditions and restrictions may apply. For specific information contact Standards and Labeling Division, Food
Safety and Inspection Service, U.S. Dept. Agr.
Source: U.S. Dept. Agr., Food Safety and Inspection Service, Meat and Poultry Products: A Consumer Guide to
Content and Labeling Requirements, Home and Garden Bul. No. 236, July 1981.
37
Product
Reported
weight3
Dressed
weight4
Round
weight2
Reported
weight3
Dressed
weight4
Edible
weight5
1.00
1.43
2.22
1.00
NA
NA
0.70
1.00
1.56
0.45
.64
1.00
0.45
.65
1.01
0.45
.00
.00
0.32
.45
.71
0.20
.29
.45
1.00
2.96
.34
1.00
NA
NA
.34
1.00
.45
1.34
.15
.45
NA
NA
.15
.45
1.95
1.00
1.36
.88
.88
.45
.62
.40
NA
NA
1.00
2.22
NA
NA
.45
1.00
NA
NA
.45
1.01
NA
NA
.20
.45
NA
1.00
NA
1.00
NA
.45
NA
.45
1.50
2.00
1.00
1.33
NA
NA
.75
1.00
.68
.91
.45
.60
NA
NA
.34
.45
NA = Not available.
1
Factors are for specified groups and are not applicable to individual species.
2
Weight of the fish as removed from the water.
3
Production as reported to the National Marine Fisheries Service; imports as reported by the Bureau of the Census, U.S. Dept. of
Commerce.
4
Weight of fin fish after removal of entrails, head, tail, and fins.
5
Weight of the edible portion of the fish or shellfish.
Clams
Oysters
Scallops
Net weight
Pounds per
gallon
Kilograms
per gallon
Kilograms
per liter
8.75
8.75
8.75
3.97
3.97
3.97
1.048
1.048
1.048
38
Table 26Canned fish and shellfish: Net weight per standard case
Product
Net weight
Pounds per case
Alewife
Anchovies
Mackerel
Salmon
45.00
31.25
45.00
48.00
20.41
14.18
20.41
21.77
Sardines:
Maine
Pacific
Shad
23.40
45.00
45.00
10.61
20.41
20.41
21.00
19.50
18.00
19.50
6.75
9.53
8.85
8.16
8.85
3.06
15.00
6.80
30.00
7.00
48.00
13.61
3.18
21.77
Clam products:
Whole and minced1
Juices, chowders, broth,
and other
Oysters, natural1
All other
Cut out or drained weights of canned contents. All others are net canned
contents.
39
Corn, shelled2
Corn meal, degermed
Corn meal, nondegermed,
regular
Corn flour
Corn grits or hominy grits
Hominy:
Canned
Dry
Cornstarch, 10% moisture3
Cornstarch, pearl, 12% moisture
or laundry starch3
Corn sugar:
Dextrose, hydrate, 8%
moisture
Dextrose, anhydrous,
moisture free4
Corn syrup, 43 Baume,5
19.73% moisture, 42% dextrose
equivalent3
High fructose corn syrup
Corn flakes or corn cereal
Corn-soya cereal6
Precooked infant-type
mixed cereal
Premixed cereal
Pancake mix
Pudding powder, 33% cornstarch
Chocolate pudding powder,
18% cornstarch
Corn snacks
Corn oil:
Refined
Crude
Corn feeds, gluten feed, gluten
meal, and corn oil meal or cake7
Hominy feed
Pounds of
product
Pounds of
product
to bushels
of corn
Kilograms of
product
Kilograms of
product
to bushels
of corn
Weight of
Corn to
weight of
product
Product
to weight
of corn
56.00
31.60
25.40
14.33
0.018
.032
0.008
.014
1.000
.564
1.00
1.77
50.00
33.00
29.00
22.68
14.97
13.15
.020
.030
.035
.009
.014
.016
.893
.589
.518
1.12
1.70
1.93
145.00
27.30
65.77
12.38
.007
.037
.003
.017
2.589
.488
.39
2.05
34.40
15.60
.029
.013
.614
1.63
35.20
15.97
.028
.013
.629
1.59
30.00
13.61
.033
.015
.536
1.87
27.50
12.47
.036
.017
.491
2.04
37.60
39.2
21.50
33.60
17.06
17.79
9.75
15.24
.027
.027
.047
.030
.012
.012
.021
.013
.672
.700
.384
.600
1.49
1.43
2.60
1.66
500.00
101.80
330.00
103.80
226.80
46.18
149.69
47.08
.002
.010
.003
.010
.001
.004
.001
.004
8.929
1.818
5.882
1.854
.11
.55
.17
.54
186.60
67.50
84.64
30.62
.005
.015
.002
.007
3.333
.830
.30
.12
1.60
1.80
.73
.82
.625
.556
.284
.252
.029
.032
35.00
31.10
14.90
20.00
6.76
9.07
.067
.050
.030
.023
.266
.357
3.76
2.80
1
All factors are based on 56 pounds of shelled corn per bushel. Product spectrum varies with corn milled and product
mix sought. Factors presented are based on maximum yield of product.
2
Five bushels of shelled corn = 1 barrel; 10 bushels of ear corn = 1 barrel; 70 pounds of ear com = 1 bushel of
shelled corn.
3
From 17% moisture corn.
4
Based on continued reprocessing of uncrystallized dextrose liquors.
5
A hydrometer scale that separately covers liquids with specific gravities greater and less than 1.
6
Corn-soya cereal contains approximately 34% soya flour.
7
Conversion factors cover all corn feeds combined. Data are not available to show separate components of corn feeds,
though gluten feed is generally about 55-60% of total corn feeds, gluten meal around 40%, and corn oil meal only about
2%.
40
Commodity
Unit
Pound
Bushel
Short ton
Metric ton
Long ton
1.0
60.0
2,000.0
2 204.622
2,240.0
0.01667
1.0
33.33
36.744
37.33
White flour1
Pound
100-pound sack
Bushel
Short ton
Metric ton
Long ton
.740
74.00
44.40
1,480.00
1 631.42
1,657.60
.0225
2.252
45.04
49.64
50.44
Semolina or farina2
Pound
100-pound sack
Bushel
Short ton
Metric ton
Long ton
.58
58.00
34.80
1,160.0
1 278.7
1,299.2
.0287
2.874
57.47
63.35
64.37
Pound
100-pound sack
Bushel
Short ton
Metric ton
Long ton
.980
98.0
58.8
1,960.0
2 160.5
2,195.2
.01701
1.700
34.01
37.49
38.09
Wheat meal or
whole wheat meal
Pound
100-pound sack
Bushel
Short ton
Metric ton
Long ton
.990
99.0
59.4
1,980.0
2 182.6
2,217.6
.01684
1.684
33.67
37.12
37.71
= Not applicable.
1
74% extraction based on wheat purchased with a final flour moisture of 14%.
2
At a 73% extraction rate, semolina and farina comprise approximately 58% and flour 15%.
41
Product
Barley, unprocessed
Barley flour
Pearl barley
Malt
Malt syrups and
malt extract
Bushels of
barley to
pounds of
product
Pounds of
product to
bushels of
barley
Product to
metric
tons of malt
48
26
30
34
0.02083
.03846
.03333
.02941
1.000
.542
.625
.708
1.000
1.845
1.600
1.412
1.412
1.000
26
.2846
.542
1.845
.764
= Not applicable.
32-pound bushel:1
Oats, unprocessed
Oat flour
Oatmeal
Quick cooking
Regular
Ready-to-eat cereal
38-pound bushel:1
Oats, unprocessed
Oat flour
Oatmeal
Quick cooking
Regular
Ready-to-eat cereal
Metric tons of
Product to
metric tons
of oats
Pounds of
product to
bushels of oats
Oats to
metric tons
of product
32.0
20.3
0.03125
.04926
1.000
.634
1.000
1.577
18.5
18.5
20.5
.05405
.05405
.04878
.579
.579
.641
1.730
1.730
1.560
38.0
24.1
.02632
.04149
1.000
.634
1.000
1.577
22.0
22.0
24.3
.04545
.04545
.04115
.579
.579
.641
1.730
1.730
1.560
Bushels of
oats to pounds
of product
A 32-pound bushel is the standard test weight for oats and has been unchanged for many years. However, premiums
and discounts are routinely paid above and below 38 pounds per bushel.
42
Units of
product from
unit of
soybeans
Equivalent
units of
soybeans
from unit
of product
0.185
.178
5.41
5.61
11.1
10.7
0.090
.094
369
357
.793
.070
1.26
14.29
47.6
4.2
.021
.238
1,587
140
.908
.733
1.10
1.36
54.5
44.0
.018
.023
1,817
1,467
Pounds of
product from
bushel of
soybeans
Equivalent
bushels of
soybeans
from pound
of product
Pounds of
product from
short ton of
soybeans
12.7
33.2
Average yield
Crude oil
produced
Tons
------------------ Pounds------------------
0.502
1.213
.738
.595
1,004
711
2,426
1,476
1,992
1,190
166
249
752
561
369
482
472
455
1,030
856
1,584
595
Yields of oilseeds are 5-year averages, 1985-89. Yields of oil and cake or meal are based on the 5-year average yields
of oilseeds converted to oil and cake or meal equivalents on the basis of 5-year, 1985-89, crop year average percentage
outturns, as follows:
Oil outturn: Cottonseed, 16.5%; flaxseed (linseed oil), 35.8%; peanuts, 31.0%; safflowers, 38.0%; soybeans, 18.5%;
and sunflowers, 40.5%.
Cake or meal outturns: Cottonseed, 46.0%; linseed, 65.0%; peanuts, 42.5%; safflowers, 58.0%; soybeans, 79.5%;
and sunflowers, 50.0%.
2
Bushel weight: Flaxseed, 56 pounds; soybeans, 60 pounds.
43
Units of
product from
unit of
flaxseed
0.357
.293
.654
Equivalent
units of
flaxseed
per unit
of product
Pounds of
product from
bushel of
flaxseed
2.80
3.41
1.53
20.0
16.4
36.6
Equivalent
bushels of
flaxseed
per pound
of product
Pounds of
product from
short ton of
flaxseed
0.0500
.0610
.0273
714
586
1,307
1985-89 crop-year average. 2Linseed oil is typically refined from raw oil, rather than crude. The loss in refining is
about 8 percent from raw to refined and bleached.
Table 34Vegetable oils and products: Conversion factors relating to crude and refined oils and to
pounds and gallons
Factors for converting
Oil and product
Oil:
Castor
Coconut
Corn
Cottonseed
Fish (menhaden)
Grain screenings
Linseed
Murumuru
Mustardseed
Oiticica
Olive
Ouricuri
Palm
Palm kernel
Peanut
Perilla
Rapeseed
Safflower
Sesame seed
Soybean
Sunflower seed
Tucum
Tung
Product:
Cooking and salad oils
French dressing
Mayonnaise
Oil and vinegar dressing
Salad dressing
Sandwich spread
Refined oil
from crude oil
Equivalent
crude oil from
refined oil
0.97
.90
.90
1.03
1.11
1.11
.92
1.07
.97
.97
.92
1
1.03
1.03
1.09
1
.96
.92
.92
1.09
1.09
Pounds from
gallons
Gallons from
pounds
8.0
7.5
7.7
7.7
7.7
7.7
7.7
7.5
7.7
7.8
7.6
7.5
7.7
7.5
7.7
7.7
7.7
7.7
7.7
7.7
7.7
7.5
7.8
0.125
.133
.130
.130
.130
.130
.130
.133
.130
.128
.132
.133
.130
.133
.130
.130
.130
.130
.130
.130
.130
.133
.128
7.4
8.7
8.0
8.4
8.7
8.7
.135
.115
.125
.119
.115
.115
Not customarily reported as refined oil. 2From "super degummed" to refined, bleached, and deodorized.
44
Table 35Fat content and major fatty acid composition of selected foods
Fatty acids1
Food
Saturated2
Total fat
Monounsaturated
Polyunsaturated
Percent
Salad and cooking oils:
Safflower
Sunflower, oil type, northern
Corn
Cottonseed
Soybean3
Sesame
Soybean, specially processed
Peanut
Palm
Olive
Coconut
Vegetable fats-shortening
Table spreads:
Margarine, first ingredient on label4
Safflower oil (liquid), tub
Corn oil (liquid), tub
Soybean oil (liquid), tub
Corn oil (liquid), stick
Soybean oil (liquid), stick
Cottonseed or soybean oil
partially hydrogenated, tub
Butter
Animal fats:
Poultry
Lard (pork)
Beef, lamb
Fish, raw:
Salmon, pink
Tuna, bluefin
Mackerel, Pacific and jack
Herring, Atlantic
Nuts:
Walnuts, English
Walnuts, black
Brazil
Peanuts, peanut butter
Pecans
Egg yolk
Avocado, California
100
100
100
100
100
100
100
100
100
100
100
100
9
10
13
26
14
14
15
17
49
14
87
25
12
20
24
18
23
40
43
46
37
74
6
45
75
66
59
52
58
42
38
32
9
8
2
26
80
80
80
80
80
9
14
14
13
17
23
32
37
46
39
45
31
27
18
21
80
81
14
51
38
23
25
3
100
100
100
30
39
48
45
45
41
21
11
5
3
5
8
9
1
1
2
2
1
1
2
4
1
2
2
2
62
57
66
50
68
31
17
6
4
16
7
5
10
3
14
13
23
24
42
12
11
39
38
24
15
17
4
2
These percentages do not add to 100% because other fat-like substances are included in the total composition.
Includes fatty acids with chains from 4-24 carbon atoms.
3
Suitable as salad oil.
4
Mean values of selected samples may vary with brand name and date of manufacture.
2
Source: U.S. Dept. Agr., Human Nutrition Information Service, Agricultural Handbook Nos. 8-1, Dairy and Egg
Products, 1976; 8-9 Fruits and Fruit Juices, 1982; 8-12 Nuts and Seed Products, 1984; 8-15 Finfish and Shellfish Products,
1988 and 1989 Supplement to Agricultural Handbook No. 8, 1990.
45
Table 36Fruit, vegetable, and juice containers: Dimensions, capacities, and conversion factors
Industry designation
6Z
8Z short
8Z tall
No. 1 flat
No. 1 picnic
No. 211 cylinder
No. 2 vacuum
(12-ounce vacuum)
No. 300
No. 1 tall
No. 303
No. 300 cylinder
No. 2
No. 303 cylinder
No. 3 vacuum
Jumbo
No. 2 cylinder
No. 2
29Z
32Z (quart)
No. 3 cylinder (46 ounces)
No. 5 squat
No. 10
Dimensions1
Total capacity
avoirdupois
ounces of
water at 68F
Total capacity
grams of
water at
20C
Ounces
Grams
Factor to multiply
by to convert to
No. 303
No. 2
No. 2
equivequivequivalent
alent
alent
202 308
211 300
211 304
307 203
211 400
211 414
6.00
7.90
8.65
8.89
10.90
13.55
186.62
245.71
269.04
276.51
339.02
421.45
0.36
.47
.51
.53
.65
.80
0.30
.39
.42
.43
.53
.66
0.20
.27
.29
.30
.37
.46
307 306
300 407
301 411
303 406
300 509
307 409
303 509
404 307
307 510
307 512
401 411
307 700
307 710
404 700
603 408
603 700
14.70
15.20
16.60
16.85
19.40
20.50
21.85
23.85
25.70
26.35
29.75
32.50
35.50
51.70
68.15
109.45
457.21
472.77
516.31
524.09
603.40
637.61
679.60
741.81
799.35
819.56
925.31
1 010.85
1 104.16
1 608.03
2 119.67
3 404.22
.87
.90
.99
1.00
1.15
1.22
1.30
1.42
1.53
1.56
1.77
1.93
2.10
3.06
4.03
6.48
.72
.74
.81
.82
.95
1.00
1.07
1.16
1.26
1.28
1.45
1.58
1.73
2.52
3.32
5.34
.49
.51
.56
.57
.65
.69
.73
.80
.87
.89
1.00
1.09
1.19
1.74
2.29
3.67
The first figures represent the diameter of the container and the second figures represent the height. The first digit
represents inches and the second two digits represent sixteenths of an inch; that is, 307 is 3-7/16 inches.
Source: National Canners Association.
46
Table 37Canned fruits and vegetables: Case conversion factors by container designation
Container designation
Containers
per case
24/303's
Factor to multiply
by to convert to
23/2's
24/2
Number
6Z
8Z short
8Z tall
No. 1 flat
No. 1 picnic
48
72
24
48
48
0.72
1.41
.52
1.05
1.30
0.59
1.16
.42
.87
1.06
0.41
.80
.29
.60
.73
24
24
24
24
24
.80
.87
.90
.99
1.00
.66
.72
.74
.81
.82
.46
.49
.51
.56
.57
24
24
24
24
12
1.15
1.22
1.42
1.77
.96
.94
1.00
1.16
1.45
.79
.65
.69
.80
1.00
.55
32Z (quart)
No. 3 cylinder
No. 5 squat
No. 10
12
12
6
6
1.05
1.53
1.01
1.62
.86
1.26
.83
1.33
.60
.87
.57
.92
47
Canned
Case
No. 24
2.5 pounds
Pounds
canned
from pounds
farm weight
24/303's
6/10's
Cases of
24/2's
from pounds
canned
Net weight
per case
24/2's
Pounds
Citrus fruit:
Citrus salad
Grapefruit sections
Orange sections
2.10
2.02
2.22
91.32
87.72
96.62
0.48
.50
.45
19.86
20.68
18.77
35.19
36.55
33.20
21.59
22.49
20.41
0.02
.02
.02
Other fruit:
Apples
Applesauce
Apricots
1.86
1.25
.69
72.46
53.90
31.25
.54
.80
1.44
25.03
33.65
58.05
44.08
59.50
102.76
27.21
36.73
63.40
.03
.02
.02
43.50
45.00
Berries:
Blackberries
Blueberries
Boysenberries
Gooseberries
Loganberries
Raspberries
Strawberries
.65
.84
.69
.60
.65
.64
.73
28.09
36.36
29.24
25.06
29.24
26.99
30.49
1.55
1.20
1.44
1.68
1.53
1.56
1.38
64.58
49.89
62.04
72.38
62.04
67.21
59.50
113.38
88.34
108.84
126.98
108.84
117.91
104.31
70.29
54.51
67.48
78.73
67.48
73.10
64.67
.02
.02
.02
.02
.02
.02
.02
43.50
43.50
43.50
43.50
43.50
43.50
43.50
Cherries:
Red tart-pitted
Sweet-pitted
Sweet-unpitted
1.06
1.02
.71
45.87
44.44
30.77
.95
.98
1.41
39.55
40.82
58.96
69.66
72.20
104.31
42.99
44.44
64.22
.02
.02
.02
43.50
43.50
43.50
.39
.65
.89
.89
.95
16.31
29.41
40.00
40.00
25.51
2.58
1.53
1.13
1.13
1.06
111.20
61.68
45.35
45.35
71.11
195.012
109.20
80.27
80.27
125.71
120.90
67.21
49.43
49.43
77.46
.02
.02
.02
.02
.04
48.00
45.00
45.00
45.00
27.00
.84
1.02
1.00
1.71
.66
36.36
44.44
43.48
76.92
29.85
1.20
.98
1.00
.59
1.51
49.89
40.82
41.72
23.58
60.77
88.34
72.20
73.83
41.72
107.57
54.51
44.44
45.44
25.67
66.21
.02
.02
.02
.02
.02
43.50
43.50
43.50
45.00
45.00
Cranberries
Figs
Fruit cocktail
Fruits for salad
Olives3
Peaches:
Clingstone
Freestone
Pears
Pineapple
Plums, fresh
43.50
43.50
43.50
39.00
Note: Relationships between farm and processed weights for most commodities vary widely from season to season and between
localities. Factors shown in this table represent average relationships for all producing areas.
1
Basic figure is 24/2's for citrus, 24/303's for applesauce and berries, 6/10's for apple slices and red tart cherries, 24/300's for
cranberries, and 24/2's for other products.
2
Basis 24 cases of No. 300's.
3
Drained weight.
48
Item
48, 8-ounce
24 No. 303
Pounds Kilograms
Canned fruits:
Citrus
Grapefruit and orange
sections
Grapefruit sections
Syrup
Water
Type pack
24
24
Apple butter
Applesauce
Apricots
Blackberries
Cherries
Unpitted
Pitted
Cranberry sauce
Figs
Fruit cocktail
Fruit for salad
Grapes
Peaches
Pears
Pineapple
Plums
Prunes, stewed
Specific
gravity 0.95
Water
Specific
gravity 1.07
Heavy syrup
Light syrup
Heavy syrup
Light syrup
Water
Heavy syrup
Light syrup
Heavy syrup
Water
42% solids
Heavy syrup
Extra heavy syrup
Heavy syrup
Extra heavy syrup
Heavy syrup
Extra heavy syrup
Heavy syrup
Heavy syrup
Light syrup
Heavy syrup
Light syrup
Heavy syrup
Water
Heavy syrup
Light syrup
Extra heavy syrup
Heavy syrup
Pounds
Kilograms
Pounds
24.0
NA
10.9
NA
37.5
NA
24 No. 303
24 No. 2.5
Kilograms
Pounds
Kilograms
Pounds
Kilograms
NA
NA
NA
NA
NA
NA
24.0
NA
NA
10.9
NA
NA
NA
NA
NA
NA
13.1
12.8
12.8
12.8
12.0
13.1
12.8
13.1
12.0
NA
13.1
13.1
13.1
13.1
13.1
12.4
12.4
13.1
12.8
12.8
12.8
NA
NA
13.2
12.8
NA
NA
NA
5.9
5.8
5.8
5.8
5.4
5.9
5.8
5.9
5.4
NA
5.9
5.9
5.9
5.9
5.9
5.6
5.6
5.9
5.8
5.8
5.8
NA
NA
6.0
5.8
NA
NA
24.0
24.0
24.0
24.0
24.0
24.0
24.0
24.0
24.0
24.0
24.0
25.5
25.5
24.0
25.5
24.0
24.0
24.0
24.0
24.0
24.0
24.0
NA
NA
24.0
24.0
NA
NA
10.9
10.9
10.9
10.9
10.9
10.9
10.9
10.9
10.9
10.9
10.9
11.6
11.6
10.9
11.6
10.9
10.9
10.9
10.9
10.9
10.9
10.9
NA
NA
10.9
10.9
NA
NA
43.5
45.0
43.5
NA
NA
NA
45.0
43.5
43.5
42.0
NA
45.0
45.0
45.0
45.0
45.0
45.0
NA
43.5
43.5
43.5
43.5
44.3
NA
45.0
43.5
45.0
NA
Pounds
Noncitrus
Apples
10.9
10.9
12 No. 3 cylinders
Kilograms
17.0
NA
6 No. 10
Pounds
Kilograms
NA
NA
NA
40.5
37.5
46.5
18.3
17.0
21.1
19.7
20.4
19.7
NA
NA
NA
20.4
19.7
19.7
19.1
NA
20.4
20.4
20.4
20.4
20.4
20.4
NA
19.7
19.7
19.7
19.7
20.1
NA
20.4
19.7
20.4
NA
40.5
40.5
39.8
39.8
39.4
38.6
40.5
39.8
40.5
38.6
43.9
41.3
41.3
40.5
41.3
40.5
41.3
NA
40.5
39.8
39.8
39.4
40.5
39.8
NA
39.8
41.3
40.5
18.4
18.4
18.1
18.1
17.9
17.5
18.4
18.1
18.4
17.5
19.9
18.7
18.7
18.4
18.7
18.4
18.7
NA
18.4
18.1
18.1
17.9
18.4
18.1
NA
18.1
18.7
18.4
________________________
See footnote at end of table.
Continued
49
48, 6.5-ounce
Pounds
Canned juices:
Citrus
Blended citrus
Grapefruit
Lemon and lime
Orange
Tangerine
24 No. 2
8.8
8.8
NA
8.8
8.8
29.6
29.6
29.2
29.6
29.6
24 No. 2
Noncitrus
Apple
Grape
Nectar
Pineapple
Prune (18.5 Brix)2
29.9
30.6
29.9
29.9
NA
24 No. 2.5
19.5
19.5
NA
19.5
19.5
Pounds
12 No. 3 cylinders
13.4
13.4
13.2
13.4
13.4
12/32Z glass
37.3
37.3
36.8
37.3
37.3
16.9
16.9
16.7
16.9
16.9
8.7
8.7
8.6
8.7
8.7
12/40Z glass
26.2
26.5
26.0
26.2
26.7
11.9
12.0
11.8
11.9
12.1
32.8
33.0
32.5
32.8
33.4
14.9
15.0
14.7
14.9
15.1
8.8
9.0
8.8
8.8
NA
NA = Not available.
Weights are derived from Net Contents Statements for Canned Food Labels, 1977, National Canners Association.
2
A hydrometer scale for measuring the sugar content of a solution at a given temperature.
1
50
3.9
3.9
3.9
3.9
3.9
Gallon
Kilograms
Kilograms
4.0
4.1
4.0
4.0
NA
Table 40Fruit juices and concentrates: Factors relating to farm and processed weights1
Approximate
Brix2
Degrees
Apple:
Single-strength juice
Frozen 3-to-1 concentrate
Equivalent farm
weight per
Gallon
Liter
Pounds
Processed weight
Kilograms
Box3
Ton
Pounds
per gallon
Kilograms
per liter
13
45
12.0
47.0
20.6
80.7
NA
NA
170
43
8.8
10.0
15.11
17.17
12
45
16.0
69.0
27.5
118.5
5.5
1.3
122
29
8.7
10.0
14.94
17.17
10
40
18.0
83.0
30.9
142.5
4.7
1.0
110
24
8.7
9.8
14.94
16.83
5
5
5
26.0
112.0
18.0
44.6
192.3
30.9
2.9
.7
4.2
76
17.9
110
NA
NA
NA
NA
NA
NA
Grape:
Single-strength juice
Frozen concentrate
16
50
11.0
40.0
18.9
68.7
NA
NA
175
50
8.9
10.3
15.28
17.68
Pineapple:
Single-strength juice
4-to-1 concentrate
3-to-1 concentrate
14
61
50
15.0
75.0
60.0
25.8
128.8
103.0
NA
NA
NA
133
27
33
8.8
10.8
10.3
15.11
18.54
17.68
31
73
13.0
32.0
22.3
54.9
NA
NA
155
62
9.4
11.4
16.14
19.57
Citrus fruits:4
Orange
Single-strength juice
Frozen concentrate
Grapefruit
Single-strength juice
Frozen concentrate
Lemon
Single-strength juice
Nonfrozen concentrate
Concentrate for lemonade
NA = Not available.
1
For additional information on concentration of fruit juices, see U.S. Dept. Agr., Agricultural Research Service, Calculations of
Volume and Weight Reduction in the Concentration of Fruit Juices, ARS 74-7, June 1956.
2
A hydrometer scale for measuring the sugar content of a solution at a given temperature.
3
Oranges, 90 pounds (41 kilograms); grapefruit, 85 pounds (39 kilograms); and lemons, 76 pounds (34 kilograms).
4
Orange and grapefruit products based on Florida yields; lemons on California yields.
5
Lemon product yields are based on a standard ton containing 36.5 pounds of anhydrous citric acid.
51
Table 41Dehydrated and dried fruits: Relationship between farm and processed weights
Factors for converting to
Commodity
Apples
Apricots
Dates:1
Whole
Pitted
Figs
Peaches:
Cling
Freestone
Elberta
Other
Pears
Prunes:2
California
Pacific Northwest
Raisins:
Thompson, sultana3
Golden seedless
Muscat, seeded
8.00
6.00
8.00
5.56
1.00
1.08
1.00
NA
3.00
1.00
1.14
2.94
1.00
.88
1.02
7.50
6.94
1.08
7.00
6.00
6.50
6.48
5.55
6.31
1.08
1.08
1.03
2.90
3.14
2.60
3.05
1.04
1.03
4.30
4.30
4.00
4.62
4.53
5.00
.93
.95
.80
NA = Not available.
Includes only farm sales of dates for human consumption after farm cullage. Average farm sales of cull dates directly
into nonfood channels estimated at 14% of U.S. production.
2
To convert canned dried prunes to dried prunes, multiply by 0.691085.
3
Includes unseeded muscats.
1
52
Table 42Fruits, dehydrated (low moisture); Relationship between farm and processed weights
Fruit and
specifications
Apples:
Wedges
Slices
Diced
Nuggets
Powder
Apricots:
Slices
Diced
Nuggets
Powder
Cherries, sour-pitted
Dates:
Nuggets
Powder
Figs:
Slices
Powder
Peaches:
Slices
Diced
Nuggets
Powder
Pears, slices
Prunes:
Whole pitted
Nuggets
Powder
Strawberries, freeze-dried
Gallon can
Pounds
Kilograms
Pounds
Kilograms
2.0
2.0
2.4
2.5
NA
0.9
.9
1.1
1.1
NA
NA
NA
NA
NA
5
NA
NA
NA
NA
2.3
NA
NA
NA
10.0
NA
NA
NA
NA
NA
4.5
NA
NA
2.75
3.5
3.5
NA
.7
1.2
1.6
1.6
NA
.3
NA
NA
NA
6
NA
NA
NA
NA
2.7
NA
NA
NA
7.1
NA
7.0
NA
NA
3.2
NA
3.2
3.5
3.5
1.6
1.6
NA
6
NA
2.7
NA
1.751
NA
.8
3.0
NA
1.4
NA
NA
6
NA
2.7
NA
1.351
NA
.6
2.0
3.0
3.0
NA
1.5
.9
1.4
1.4
NA
.7
NA
NA
NA
6
NA
NA
NA
NA
2.7
NA
NA
NA
7.0- 8.0
NA
NA
3.2-3.6
11.0-12.0
5.0-5.4
3.0
3.0
NA
.7
1.4
1.4
NA
.3
NA
NA
6
NA
NA
NA
2.7
NA
NA = Not available.
From commercially dried fruit.
53
Pounds
NA
1.711
11.0-14.0
Kilograms
NA
.8
5.0-6.4
Commodity
Percentage
recovery
Approximate
fruit-tosugar ratio2
Percent
Frozen fruits:
Apples
Apricots
Berries
Blackberries
Blueberries
Boysenberries
Gooseberries
Loganberries
Raspberries
Strawberries
Cherries, sour
Cherries, sweet
Grapes
Peaches
Pineapples
Prunes
Frozen vegetables:
Asparagus
Broccoli
Brussels sprouts
Carrots
Cauliflower
Com, cut
Lima beans3
Okra
Other greens
Peas, green3
Peas, southern
Peppers, sweet
Potatoes, white
Snap beans
Spinach
Squash
Sweetpotatoes
60
78
1.67
1.10
0.60
.91
0 or 7 to 1
6 or 8 to 1
95
97
88
97
88
95
93
75
85
85
67
50
85
1.05
1.03
1.14
1.03
1.14
1.05
.89
1.11
1.18
1.18
1.25
1.60
1.18
.95
.97
.88
.97
.88
.95
1.12
.90
.85
.85
.80
.625
.85
0
0
0
0
0
0
5 or 4 to 1
5 to 1
0
0
5 to 1
4 to 1
0
52
75
75
55
70
27
95
85
75
92
50
70
40
85
70
55
50
1.92
1.33
1.33
1.82
1.43
3.70
1.05
1.18
1.33
1.09
2.00
1.43
2.50
1.18
1.43
1.82
2.00
.52
.75
.75
.55
.70
.27
.95
.85
.75
.92
.50
.70
.40
.85
.70
.55
.50
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
Frozen weight is weight of frozen fruit plus sugar content. Where more than one fruit-to-sugar ratio is shown, the first
is used in this computation.
2
Fruit-to-sugar ratio does not apply to vegetables.
3
Shelled.
54
Table 44Fruits and vegetables: Relationship between weights of freeze-dried and frozen products1
Frozen food
Moisture content
Freeze-dried weight as
percentage of
frozen weight
Factors to convert
freeze-dried weight to
frozen weight
Percent
Apples, uncooked, sliced, sweetened
Apricots, uncooked
Blueberries, uncooked, unsweetened
Broccoli, cooked or uncooked
Brussels sprouts, cooked or uncooked
Cauliflower, cooked or uncooked
Green peas, cooked
Green peppers, cooked
Mushrooms, uncooked, whole,
pieces or sliced
Pears, uncooked pieces or sliced
Pineapples, uncooked slices or
chunks, sweetened
Plums, Italian, uncooked pieces
or sliced
Raspberries, red, uncooked
Snap beans, cooked
Strawberries, whole, uncooked
73.3
85.4
85.0
90.6
89.3
92.9
81.7
94.7
0.27
.15
.15
.96
.11
.72
.19
.54
3.7
6.7
6.5
10.4
9.2
13.9
5.4
18.5
90.4
82.7
.98
.18
10.2
5.7
77.1
.23
4.3
78.7
74.3
91.6
75.5
.22
.26
.86
.25
4.6
3.8
11.6
4.0
55
Commodity
Net weight
per case
24/303's
Pounds
Asparagus
Beets
Carrots
1.220
1.290
1.333
28.57
31.75
32.79
.819
.755
.750
70
63
61
39.5
35.6
34.5
43.2
38.9
37.7
0.043
.041
.041
23.4
24.6
24.6
Corn:
Cream style
Whole grain
2.033
2.538
50.00
62.50
.492
.394
40
32
22.6
18.1
24.7
19.8
.041
.041
24.6
24.6
Lima beans2
Mushrooms
Okra
Peas2
Pickles
Pimentos
Potatoes, white
Pumpkin and squash
.625
1.403
1.030
.739
.744
2.410
1.572
2.710
15.38
34.48
24.10
18.18
17.86
57.14
37.74
66.67
1.599
.713
.971
1.353
1.344
.415
.636
.369
130
58
83
110
112
35
53
30
73.4
32.8
46.9
62.1
63.8
19.8
29.9
16.9
80.2
35.8
51.2
67.9
69.4
21.6
28.7
18.5
.041
.041
.043
.041
.042
.042
.042
.041
24.6
24.6
23.4
24.6
30.0
23.7
24.0
24.6
Sauerkraut
Snap beans
Spinach
Sweetpotatoes
1.859
.712
.901
1.292
43.48
16.67
20.00
30.77
.538
1.404
1.110
.784
46
120
100
65
26.0
67.8
56.5
36.7
28.4
74.1
61.7
40.1
.043
.043
.045
.042
23.4
23.4
22.2
23.8
Tomatoes
Tomato catsup3
Tomato juice
Tomato paste3
Tomato puree4
1.553
2.457
1.527
5.432
3.247
36.36
66.67
36.36
142.86
80.00
.644
.407
.655
.184
.308
55
30
55
14
25
31.1
17.1
31.1
8.0
14.2
34.0
18.6
34.0
8.7
15.5
.043
.037
.042
.038
.041
23.4
27.1
23.8
26.3
24.6
Basic figure is yield of 24/303's per ton. One case 24/303's is equivalent to 0.57 cases 24/2's and 0.62 cases 6/10's.
Shelled basis.
3
33% solids.
4
11% solids.
2
56
Table 46Vegetables, dehydrated: Relationship between farm and processed weights and weight of product per
5-gallon container
Factors for converting to2
Moisture content
Commodity
Average
for raw
material
Dehydrated
product
Average
losses1
Processed
weight from
farm weight
Equivalent
farm weight
from processed
Product
92
55
27.0
Beans, green
Beets without tops
89
87
4
4
30
10
0.08
.12
12.5
8.2
Cabbage
92
30
.05
21.0
Carrots
86
35
.10
10.5
Celery:
Stalk and leaf flakes
Stalk slice
Garlic
93
94
71
35
3.5
5
10
25
15
.07
.05
.26
15.4
21.2
4.0
Greens
92
20-50
Horseradish
Leek
70
88
5
4
20
27
.025
.091
4.0
11.0
Okra
Onion
90
88
5
4
13
11
.091
.11
11.0
9.0
90
20
.083
12.0
Parsley
89
15
.10
10.3
Peas, green
Peppers:
Green bell
78
10
.20
5.0
93
3.5
40
.05
20.4
Red bell
90
5.5
38
.06
15.6
Pumpkin
89
80
78
80
91
4
6
6
4.5
5
65
40
33
33
13
.04
.125
.14-.17
.14-.17
.083
Spinach
Sweetpotato flakes
90
69
4
3
10
23.5
Turnips
91
Tomato flakes
93
Pimento
Potatoes
.04-.07
15-25
Pounds
Dice
Powder
-inch cut
Powder
8
17
7
30
Kilograms
3.6
7.7
3.2
13.6
Dice
Powder
Dice
Powder
9
30
10-20
35
4.1
13.6
4.5-9.1
15.9
Flakes
Slice
Sliced
Powder
Flakes
Powder
Powder
Powder
3-6
6
15
30
8
18
20
22
1.4-2.7
2.7
6.8
13.6
3.6
8.2
9.1
10.0
Powder
Flakes
Powder
Flakes
Minced
Flakes
Powder
Powder
22
10-15
25
6
8
4
20
18
10.0
4.5-6.8
11.3
2.7
3.6
1.8
9.1
8.2
25.0
8.0
5.9-7.1
5.9-7.1
12.0
Dice
Powder
Dice
Powder
Powder
Dice
Granules
Flakes
Powder
8
20
10
25
25
17
36
10
25
3.6
9.1
4.5
11.3
11.3
7.7
16.3
4.5
11.3
.094
.143
10.6
7.0
Powder
18
8.2
33
.063
16.0
20
.058
17.0
Dice
Powder
Flakes
14
25
12
6.4
11.3
5.4
= Not applicable.
1
Includes fines and defects removed during the final inspection of dried product and other process losses.
2
Successful dehydration of many of these vegetables depends upon the ability to divert undesirable sizes and/or grades to other
kinds of processing. If such outlets are not available, shrinkage ratios will be greater than shown.
57
Percentage original
moisture content
50
60
70
80
83.3
66.7
50.0
33.3
16.7
0
75
50
25
0
Percent
95
90
85
80
75
70
65
60
55
50
90
80
70
60
50
40
30
20
10
0
87.5
75.0
62.5
50.0
37.5
25.0
12.5
0
= Not applicable.
Table 48Dehydrofrozen fruits and vegetables: Relationship between prepared material and product
Commodity
Apples
Carrots
Cherries
Green peas
Pimentos
Potatoes:
Piece form
Mashed
Kilograms
2
2
2-2.5
2
3
0.91
.91
.9-1.1
.91
1.36
2
4
.91
1.81
After peeling, trimming, and cutting. Preparation losses should be the same as for freezing.
58
Table 49Fruit and vegetable juice powders: Factors relating to farm and processed weights
Approximate
percentage
solids content
of juice
Commodity
Processed
weight from
farm weight
Equivalent farm
weight from
processed weight
12
75
0.092
11
11
9
13
17
15
49
40
55
75
58
18
32
74
70
.055
.037
.072
.130
.089
.250
.045
6.4
27
14
8
11
4
22
Assuming juice is only product. In practice, however, juice is made only from edible grade peels, cores, trimmings, and
sortouts.
Products
Farm
weight
Finished
product
Farm
weight
Finished
product
Recovery
To obtain farm
weight equivalent,
multiply product
weight by
Percent
Number
Chips
100
33.31
45.4
15.1
33.31
3.0
Frozen
100
50.0
45.4
22.7
50.0
2.0
100
12.5
9.3
11.1
45.4
45.4
45.4
5.7
100
100
12.5
9.3
11.1
10.75
Starch:
Idaho
Maine
Average
4.2
5.0
8.00
9.00
Note: In commercial potato-peeling plants, preparation loss, including waste and shrinkage, ranged from 5% to 48%,
averaging approximately 25%.
1
From potatoes with 1.075 specific gravity.
59
Table 51Tree nuts: Relationship between shelled and in-shell, and between farm and retail weights
Factors for converting to
Shelled weight
from in-shell
weight
Commodity
Almonds:
Domestic2
Imported
Brazil nuts
Cashews
Chestnuts
In-shell equivalent
from shelled weight
Orchard-run
equivalent from
retail weight1
0.60
.30
.50
.22
.84
1.67
3.33
2.00
4.55
1.19
0.95
NA
NA
NA
NA
1.05
NA
NA
NA
NA
Filberts:
Domestic
Imported
Macadamias (Hawaii)
.40
.45
.38
2.50
2.22
2.63
.95
NA
NA
1.05
NA
NA
Pecans:
Domestic
Improved
Seedling
Imported
.50
.38
.50
2.00
2.63
2.00
.91
.91
NA
1.10
1.10
NA
Pistachios
.43
2.33
.33
1.67
Walnuts, English:
Domestic3
Imported
Walnuts, black
.40
.42
.17
2.50
2.38
5.88
.87
NA
NA
1.15
NA
NA
NA = Not available.
1
Orchard-run weight before culling. Both orchard-run and retail weight are in-shell basis.
2
Average for domestic crop in recent years. The following illustrate the variation among various varieties: Nonpareil,
Merced, and Thompson 0.60; mission 0.40; Peerless 0.35. Peerless is frequently marketed in-shell.
3
Average for portion of crop shelled commercially. Equivalent shelled and in-shell ratio for graded walnuts sold in-shell
is 0.45, and average for entire U.S. walnut crop is 0.40.
Yield of product
60
Raw
Refined
Raw
Refined
Brown sugar
Invert sugar
Lump sugar
Powdered sugar2
Sugar, granulated
0.963
.856
1.070
1.038
1.070
0.90
.80
1.00
.97
1.00
0.437
.388
.485
.471
.485
0.408
.363
.454
.440
.454
Invert syrup:
High invert
Medium invert
Sucrose syrup
.740
.790
.690
.69
.74
.64
.336
.358
.313
.313
.336
.290
Canned product
Natural
fruit
sugar
Percent
Apricots
Cherries (sweet)
Figs
Fruit cocktail
Pounds
14.4
13.9
19.0
11.0
9.9
11.8
11.6
14.8
61
Kilograms
1.35
Sugar content
Percent
2.97
2.75
.90
3.15
3.52
3.13
2.78
1.26
6.6
6.1
2.0
7.0
8.1
7.2
6.4
2.79
1.27
6.2
1.25
.41
1.43
1.60
1.42
Share of refined
sugar in product
Product
Percent
Confections:1
Candy
Uncoated candies
Caramels
Creams, candy corn,
crystallized creams,
and other
Grained mint types, and
other so-called pure sugar
Fudges
Hard candies such as fruit
drops, Christmas candies,
and other
Jellies, soft, sugar-sanded
Jellies, jube jel
Lozenges, sugar wafers, and
pressed tablets
Marshmallows
Marshmallows, grain, circus
peanuts, and other
Nougats
Taffy, English-type
Taffy, wrapped
Sugar-panned candies
Jelly beans and related products
Caramels
Chocolate centers
Creams
Fudges
Hard candies such as cinnamon
drops
Marshmallows
Peanut and nut meats
Chocolate coated candies
Brittles, nut or peanut
Caramels
Creams, assorted
Fruits such as cordial cherries
Fudges
Jellies
30-45
Percent
Confections:1Continued
Chocolate coated candies
Marshmallows
Nougats
Peanuts and nut meats
70
Bars, uncoated
Nougats, taffy, caramels, jelly,
and other
Peanut brittle
90
40-45
50-75
45
35
90
45
57
40
50
25
60
60
65
70
75
70
80
50
50
35
60
60
52
25-50
Share of refined
sugar in product
45
45
40
40
30-67
40
50
55
45
40
65
52
52
48
50
35
40
40
40
Miscellaneous candy
Chocolate
Nonchocolate
Unspecified
38
52
45
Chewing gum
Chocolate, sweetened cooking
Cocoa, beverage powder (military)
Fruit peel, candied
Popcorn, candied
56
50
52
70
60
The sugar content of confections may vary as much as 10% from the indicated figures.
62
Dairy products:
Chocolate milk
Condensed milk, sweetened
Condensed skim milk, sweetened
Ice cream
Unit
Pound
Pound
48, 14-ounce cans
Pound
Pound
Gallon (4.7 pounds)
Pounds
Kilograms
0.05-0.07
.42
17.64
.40
.15
.70
0.02-0.03
.19
8.00
.18
.07
.32
Pound
do.
do.
do.
.36
.40
.28
.29
.16
.18
.13
.13
Dessert powders:
Custard or starch pudding powder
Gelatin-base powders
do.
do.
.61
.85
.28
.39
Fruit products:
Fruit, frozen
Fruit products, other
Apple butter
Jellies, jams, and preserves
Marmalade
Mincemeat
Miscellaneous:
Mayonnaise
Pound
Gallon (11 pounds)
6 No. 10 cans
Pound
Gallon (11 pounds)
6 No. 10 cans
Pound
Gallon (10.27 pounds)
6 No. 10 cans
Pound
Gallon (10.5 pounds)
Pound
Gallon (8.65 pounds)
24, 7-ounce bottles
24, 12-ounce bottles
Pound
Gallon (8.7 pounds)
24, 7-ounce bottles
24, 12-ounce bottles
Pound
Gallon (8.6 pounds)
24, 12-ounce bottles
.40
4.40
19.80
.26
2.86
12.87
.38
3.90
17.55
.55
5.80
.10
.866
1.14
1.95
.12
1.05
1.37
2.36
.084
.722
1.62
.18
2.00
8.98
.12
1.30
5.84
.17
1.77
7.96
.25
2.63
.05
.39
.52
.88
.05
.48
.62
1.07
.04
.33
.73
Pound
.20
.09
do.
do.
do.
do.
.29
.55
.67
.35
.13
.25
.30
.16
do.
.10
Gallon
.81
Pickles, sweet
Pound
.35
Salad dressing
do.
.24
Gallon
2.11
1
= Not applicable. Synthetic beverage powders are sweetened with corn syrup and dextrose.
63
.05
.37
.16
.11
.96
Table 57Net weights, sugar solids content, and total solids content per unit of specified products
at 20 Celsius1
Total sugar
solids content3
Total
solid content
1.00
.45
8.88
11.68
44.21
.78
.35
6.92
9.11
34.48
0.78
.36
6.95
9.15
34.63
Pound
Kilogram
1.00
.45
.92
.42
.92
.42
Honey
Pound
Kilogram
Gallon
Liter
1.00
.45
11.84
44.81
.78
.35
9.24
34.97
.83
.38
9.83
37.21
Maple syrup
Pound
Kilogram
Gallon
Liter
1.00
.45
11.03
41.75
.64
.29
7.06
26.72
.66
.30
7.28
27.55
Pound
Kilogram
Gallon
Liter
1.00
.45
11.03
41.75
.66
.30
7.28
27.55
.66
.30
7.28
27.55
Thick type
Pound
Kilogram
Gallon
Liter
1.00
.45
11.39
43.11
.73
.33
8.31
31.45
.73
.33
8.31
31.45
Maple sugar
Pound
Kilogram
1.00
.45
.87
.39
.90
.41
Pound
Kilogram
No. 10 can
Gallon
Liter
1.00
.45
8.91
11.72
44.36
.635
.29
5.66
7.44
28.16
.79
.36
7.04
9.26
35.05
Pound
Kilogram
No. 10 can
Gallon
Liter
1.00
.45
8.91
11.72
44.36
.615
.28
5.48
7.21
27.29
79
35.83
7.04
9.26
35.05
Product
Unit2
Pound
Kilogram
No. 10 can
Gallon
Liter
U.S. grade B
Net weight
per unit
Continued
64
Table 57Net weights, sugar solids content, and total solids content per unit of specified products
at 20 Celsius1Continued
Total
solid content
Net weight
per unit
Total sugar
solids content3
1.00
.45
8.91
11.72
44.36
0.58
.26
5.17
6.80
25.74
Pound
Kilogram
Gallon
Liter
Tank car
1.00
.45
11.74
44.44
93,920
.50
.23
5.87
22.22
46,960
Pound
Kilogram
Gallon
Liter
1.00
.45
11.34
42.92
.66
.30
7.51
28.43
.72
.33
8.16
30.89
U.S. grade B
Pound
Kilogram
Gallon
Liter
1.00
.45
11.34
42.92
.62
.28
7.02
26.57
.72
.33
8.16
30.89
U.S. grade C
Pound
Kilogram
Gallon
Liter
1.00
.45
11.55
43.72
.59
.27
6.85
25.93
.76
.34
8.78
33.23
U.S. grade D
Pound
Kilogram
Gallon
Liter
1.00
.45
11.55
43.72
.53
.24
6.14
23.24
.76
.34
8.78
33.23
Pound
Kilogram
No. 10 can
Gallon
Liter
1.00
.45
8.70
11.45
43.34
.68
.31
5.92
7.79
29.49
.74
.34
6.44
8.47
32.06
Pound
Kilogram
No. 10 can
Gallon
Liter
1.00
.45
8.70
11.45
43.34
.65
.29
5.66
7.44
28.16
.74
.34
6.44
8.47
32.06
Product
Unit2
Refiner's syrup:7
U.S. grade A
0.79
.36
7.04
9.26
35.05
.795
.36
9.33
35.31
74,666
Continued
65
Table 57Net weights, sugar solids content, and total solids content per unit of specified products
at 20 Celsius1Continued
Product
Unit2
Sorgo syrup
Pound
Kilogram
No. 10 can
Gallon
Liter
Net weight
per unit
1.00
.45
8.78
11.55
43.72
Total sugar
solids content3
0.68
.31
5.97
7.85
29.71
Total
solid content
0.76
.34
6.67
8.78
33.23
A temperature scale that registers the freezing point of water at 0C and boiling point of 100C. To convert F to C,
subtract 32 and multiply by 5/9; to convert C to F multiply by 9/5 and add 32.
2
The No. 10 can is estimated to contain 0.76 gallon, based on internal volume of 189.7 cubic inches and 93% full when
cold.
3
Total sugar solids refers to all sugars, not only sucrose. The sugar content of all products, except corn syrup and honey,
consists of one or more of the following sugars: dextrose, levulose (monosaccharides), and sucrose (disaccharide). Corn
syrup, regular, 42 Baume contains 34% of mono, di, tri saccharides, which types of sugars are generally associated with
sweetness. These types include dextrose and maltose (disaccharide). In addition, corn syrup contains 44% higher sugars
(polymers of dextrose) which have little or no sweetness. Baume is a hydrometer scale that separately covers liquids with
specific gravities greater and less than 1. The sugar content of honey averages 38% levulose, 31% dextrose, 7% maltose,
1.5% sucrose, and 1.5% higher sugars.
4
U.S. grade A is based on minimum total sugar content of 63.5% and minimum density of 79 Brix. U.S. grade B is
based on a minimum total sugar percentage of 61.5% and minimum density of 79 Brix. U.S. grade C is based on a
minimum total sugar content of 58.0% and minimum density of 79 Brix. Brix is a hydrometer scale for measuring the
sugar content of a solution at a given temperature.
5
Based on average total sugar content of 50% and minimum density of 79.5 Brix.
6
One gallon of ethanol made from 2.4 gallons of inedible blackstrap molasses.
7
U.S. grade A is based on Brix solids content of not less than 72% and a ratio of total sugars to Brix solids of not less
than 92%. U.S. grade B is based on a Brix solids content of not less than 72% and a ratio of total sugars to Brix solids of
not less than 86%. U.S. grade C is based on Brix content of not less than 76% and a ratio of total sugar to Brix solids of
not less than 78%. U.S. grade D is based on a Brix content of not less than 76% and a ratio of total sugars to Brix solids
of not less than 70%. For a definition of Brix, see footnote 4.
66
Table 58Factors for converting cotton acreages, cotton, and cotton products to equivalents1
From
Acreage:
Planted
Harvested
Cottonseed produced:
Tons
Pounds
Cottonseed crushed:
Tons
Cottonseed produced:
480-pound bales
Pounds
Cotton:
480-pound bales
Running bales
Seed cotton:
Pounds
To obtain
Multiply by
Acreage harvested
Cottonseed produced, tons
Cottonseed crushed, tons
Cotton produced, 480-pound bales
Cotton produced, pounds
0.926
.472
.296
1.208
580.018
Acreage harvested
Cottonseed produced, tons
Cottonseed crushed, tons
Cotton produced, 480-pound bales
Cotton produced, pounds
1.080
.510
.319
1.305
626.395
.627
.089
1.647
Linters, tons
Cottonseed crude oil produced, tons
Cottonseed meal produced, tons
.090
.167
.457
.391
.245
.041
.112
.035
1.629
1.020
.171
.466
.146
3.432
Running bales
480-pound bales
.973
1.028
.382
.618
67
0.167
.457
.254
.089
.033
68
Basis of Computation. Factors have been computed on the basis of the 5 crop seasons from 1985/86 through
1989/90 and represent ratios of the 5-season averages. The 5-season average was used to bring the factors more
nearly into conformity with current experience.
Use of Factors. Users of these factors are cautioned with respect to the following limitations: The factors are not
"official," even though they are based upon latest available official figures. They are not permanently fixed at the
stated values because later information and changes in relationships may require revisions. Because basic data
underlying certain series have differing variabilities, application of the factors will not necessarily result in the most
satisfactory figure for use in current work. Factors should be applied to U.S. totals only and not to State or area
totals. These factors apply to full-season totals only.
Definitions
Seed cotton
Cotton as harvested but before ginning. It is the raw product which has been harvested and
contains the lint, seed, and foreign matter.
Moduled seed cotton A mechanical module builder compresses cotton into large modules in the field after harvest so
that cotton may be held temporarily on the farm or at the gin while awaiting ginning. About
40% of the U.S. cotton is moduled. This practice is especially important in the Southwest and
West.
Lint
Cotton that has been separated from the seed by the ginning process.
Bale
A rectangular package of compressed cotton lint as it comes from the gin. Including the
bagging and ties, it weighs about 500 pounds and its dimensions vary depending upon the
degree of compression that may range from 12 to 32 pounds per cubic foot. A bale is the
form of package by which cotton moves in domestic and foreign commerce. However, cotton
is bought and sold on a net weight (pound or kilogram) basis.
Running bale
480-pound net
weight bale
An average bale weight used to maintain statistical comparability. It has superseded the
formerly used term, 500-pound gross weight bale.
Universal
density bale
A bale pressed to a uniform size or repressed in a warehouse compress one time to a density
of at least 28 pounds per cubic foot.
Tare
Weight of the ties (or bands) and bagging materials which contain the bale. The weight of
these packaging materials varies and is excluded from the reported or sale weight of the lint.
The bands can be steel straps or wire. The bagging material can be jute, woven polypropylene
fiber, or polyethylene plastic film, or cotton (woven or warp knit) depending on the type of
bale packaged.
Oilseed
Planting seed
The cottonseed that is planted. Seed not planted is crushed in oil mills for the oil, meal, hulls,
etc.
Linters
Short fibers (usually less than 1/8 inch long) that remain attached to the cottonseed after
ginning. They are separated from the seed at the oil mill and used in cushioning product, as
stuffing, or as a source of cellulose for a variety of chemical products.
Motes
Cotton waste material from the cotton ginning process, primarily resulting from the lint
cleaning operation. Motes can be reclaimed and sold for use in padding and upholstery filling,
nonwovens, and some open-end yarns.
69
Grade
Domestic
production of
greasy wool1
Scoured yield1
Shorn
Pulled
Percent
Fine; 64's and finer
blood; 60's and 62's
blood; 56's and 58's
blood; 50's and 54's
Low blood; 46's and 48's
Common and braid; 36's, 40's, and 44's
Weighted average, all grades
28.9
28.7
24.6
13.5
27.0
50.0
51.0
56.0
NA
67.0
72.0
81.0
4.3
61.0
62.0
82.0
84.0
100.0
52.8
72.9
NA = Not available.
Based on Current Industrial Report: "Stocks of Wool and Related Fibers," U.S. Dept. of Commerce, Bureau of the
Census, MA-22M, 1971-86 reports. Percentage of production by grade based on the stocks reports and wool supply and use
data for 1991, provided by the American Sheep Industry Association.
1
70
Table 62Tobacco: Factors for adjusting stocks reported by dealers and manufacturers to a
farm-sales-weight equivalent
Type
Type
number
11-14
21
1.295
1.299
1.470
1.598
1.12
1.23
22-23
31
32
35
36
37
72-73
1.324
1.345
1.373
1.413
1.389
1.326
1.333
1.4712
1.550
1.400
1.554
1.570
1.538
1.493
1.04
1.12
1.02
1.10
1.13
1.16
1.12
81-89
91
92
93
1.400
1.333
1.295
1.345
1.624
1.466
1.450
1.506
1.16
1.10
1.12
1.12
Unstemmed
equivalent
Farm-salesweight
equivalent
Sweated
weight3
41
42-44
46
51
52
54
55
61
1.444
1.454
1.314
1.375
1.386
1.383
1.404
1.245
1.718
1.730
1.551
1.622
1.635
1.687
1.713
1.419
1.19
1.19
1.18
1.18
1.18
1.22
1.22
1.14
1.05
1.05
1.16
1.04
1.04
1.06
1.06
1.10
1.00
1.00
1.00
1,00
1.00
1.00
1.00
1.00
62
1.235
1.408
1.14
1.10
1.00
Marked
weight3
Farm-sale
weight3
71