Avocado yield: how much is usable after prep (AP to EP %)
Avocado: about 68% usable going whole Hass to flesh. That is a cost factor of 1.47: for every kilo you need ready to use, buy 1.47 kg as purchased.
Yield by preparation stage
| Stage | Average | Range | What is lost | USDA item |
|---|---|---|---|---|
| Whole Hass → flesh | 68% | — | Stone (~16%) and skin (~16%) | 116 |
| Whole Fuerte → flesh | 76% | 70–85% | Stone and skin | 115 |
Hass, the variety most UK suppliers sell, has a thicker skin than the green-skinned types, so it gives less flesh per avocado. Size and ripeness move it a lot, and so do the brown bits you trim.
How much to buy
As-purchased (AP) weight = the edible weight you need (EP) ÷ the yield. At 68%:
| Usable weight needed | Buy (as purchased) |
|---|---|
| 1 kg | 1.47 kg |
| 5 kg | 7.35 kg |
| 10 kg | 14.71 kg |
Cost works the same way: usable cost per kilo = the price per kilo you pay ÷ 0.68. At £1.00 a kilo as purchased, usable avocado cost £1.47 a kilo.
Use 68% in the yield calculator →
Where the numbers come from
USDA Agriculture Handbook No. 102, Food Yields Summarized by Different Stages of Preparation (Matthews and Garrison, USDA Agricultural Research Service, 1975), Table 1, items 116, 115. These are averages from US samples of whole avocados, weighed before and after each stage of prep. Varieties, sizes, UK grading and your own knife work all move the number, which is why every row shows the range as well as the average.
Use these figures to plan and to sense-check. To cost a dish properly, weigh your own: weigh a case as it arrives, prep it the way you do in service, weigh what is usable, and put both weights into the yield calculator.
All ingredient yields · Yield calculator · How to work out yield percentage