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TABLE 1: WASTAGE AND YIELDS OF VEGETABLES AND FRUITS

No. Raw Material Subcategory / Season Processing Method Gross (g) Cold Waste (%) Semi-finished (g) Heat Waste (%) Yield (g)
1 Kohlrabi Vegetables Cleaned and boiled 220 35 143 30 100
10 Wild mushrooms (Boletes, etc.) Vegetables with stems, boiled or stewed 166 7 154 35 100
11 Spearmint Vegetables Cleaned and boiled 250 20 200 50 100
12 Fresh tomatoes (Greenhouse) Vegetables a) cleaned, sliced for salad 103 3 100 — 100
13 Fresh tomatoes (Summer & autumn) Vegetables a) cleaned, sliced for salad 106 6 100 — 100
14 Fresh tomatoes (Summer & autumn) Vegetables b) boiled or stewed 169 6 165 37 100
15 Fresh tomatoes (Summer & autumn) Vegetables c) hollowed out for stuffing 265 40 159 37 100
16 Fresh tomatoes (Summer & autumn) Vegetables d) peeled and fried 333 25 250 60 100
17 Tarragon Vegetables Cleaned 200 20 100 — 100
18 White cabbage (Early, summer & autumn) Vegetables a) cleaned and shredded 116 14 100 — 100
19 White cabbage (Early, summer & autumn) Vegetables b) shredded and boiled 135 14 116 14 100
2 Fresh asparagus Vegetables Cleaned and boiled 156 27 114 12 100
20 White cabbage (Early, summer & autumn) Vegetables c) shredded and stewed 148 14 127 21 100
21 White cabbage (Early, summer & autumn) Vegetables d) shredded and fried 179 14 154 35 100
22 White cabbage (Stored) Vegetables a) cleaned and shredded 125 20 100 — 100
23 White cabbage (Stored) Vegetables b) shredded and boiled 145 20 116 14 100
24 White cabbage (Stored) Vegetables c) shredded and stewed 159 20 127 21 100
25 White cabbage (Stored) Vegetables d) shredded and fried 193 20 154 35 100
26 White cabbage (Stored) Vegetables e) whole cabbage, boiled for stuffed rolls (sarmi) 122 14 105 5 100
27 Brussels sprouts Vegetables Boiled 136 20 109 8 100
28 Cauliflower Vegetables Boiled 182 45 100 — 100
29 Red cabbage Vegetables Shredded and rubbed with salt for salad 185 46 100 — 100
3 Fresh green broad beans Vegetables Cleaned and boiled 127 10 114 12 100
30 Potatoes (Spring – from 1.IV to 30.VI) Vegetables a) cleaned and boiled 114 10 103 3 100
31 Potatoes (Spring – from 1.IV to 30.VI) Vegetables b) stewed whole 134 10 121 17 100
32 Potatoes (Spring – from 1.IV to 30.VI) Vegetables c) fried (french fries) 191 10 172 42 100
33 Potatoes (Spring – from 1.IV to 30.VI) Vegetables d) boiled in jackets unpeeled (loss from boiling only) 103 — 103 3 100
34 Potatoes (Spring – from 1.IV to 30.VI) Vegetables e) peeled after boiling (loss from peels of boiled potatoes only) 111 — 111 10 100
35 Potatoes (Spring – from 1.IV to 30.VI) Vegetables f) boiled and peeled 115 — 115 13 100
36 Potatoes (Summer – from 1.VII to 30.IX) Vegetables a) mechanically peeled 118 15 100 — 100
37 Potatoes (Summer – from 1.VII to 30.IX) Vegetables b) cleaned and boiled 124 15 105 5 100
38 Potatoes (Summer – from 1.VII to 30.IX) Vegetables c) boiled in jackets unpeeled (loss from boiling only) 105 — 105 5 100
39 Potatoes (Summer – from 1.VII to 30.IX) Vegetables d) peeled after boiling (loss from peels of boiled potatoes only) 118 — 118 15 100
4 Fresh okra Vegetables Cleaned 105 5 100 — 100
40 Potatoes (Summer – from 1.VII to 30.IX) Vegetables e) boiled and peeled 124 — 124 20 100
41 Potatoes (Summer) Vegetables e) cut and stewed 124 15 105 5 100
42 Potatoes (Summer) Vegetables f) french fries 203 15 172 42 100
43 Potatoes (Summer) Vegetables g) straw potatoes 336 15 286 65 100
44 Potatoes (Summer) Vegetables h) potato chips 310 15 263 62 100
45 Potatoes (Summer) Vegetables i) hand cleaned 114 12 100 — 100
46 Potatoes (Autumn) Vegetables a) mechanically peeled 133 25 100 — 100
47 Potatoes (Autumn) Vegetables b) cleaned and boiled 140 25 105 5 100
48 Potatoes (Autumn) Vegetables c) boiled in jackets 105 — 105 5 100
49 Potatoes (Autumn) Vegetables d) peeled after boiling 125 — 125 20 100
5 Fresh broccoli Vegetables Cleaned and boiled 134 21 106 6 100
50 Potatoes (Autumn) Vegetables e) boiled and peeled 131 — 131 25 100
51 Potatoes (Autumn) Vegetables e) cut and stewed 140 25 105 5 100
52 Potatoes (Autumn) Vegetables f) french fries 229 25 172 42 100
53 Potatoes (Autumn) Vegetables g) straw potatoes 381 25 286 65 100
54 Potatoes (Autumn) Vegetables h) potato chips 351 25 263 62 100
55 Potatoes (Autumn) Vegetables i) hand cleaned 125 20 100 — 100
56 Potatoes (Stored 1.I-28.II) Vegetables a) mechanically peeled 143 30 100 — 100
57 Potatoes (Stored 1.I-28.II) Vegetables b) cleaned and boiled 150 30 105 5 100
58 Potatoes (Stored 1.I-28.II) Vegetables c) boiled in jackets 105 — 105 5 100
59 Potatoes (Stored 1.I-28.II) Vegetables d) peeled after boiling 143 — 143 30 100
6 Fresh peas (in pods) Vegetables Shelled and boiled 228 50 114 12 100
60 Potatoes (Stored 1.I-28.II) Vegetables e) boiled and peeled 150 — 150 35 100
61 Potatoes (Stored 1.I-28.II) Vegetables f) cut and stewed 150 30 105 5 100
62 Potatoes (Stored 1.I-28.II) Vegetables g) french fries 246 30 172 42 100
63 Potatoes (Stored 1.I-28.II) Vegetables h) straw potatoes 409 30 286 65 100
64 Potatoes (Stored 1.I-28.II) Vegetables i) potato chips 376 30 263 62 100
65 Potatoes (Stored 1.I-28.II) Vegetables j) hand cleaned 132 24 100 — 100
66 Potatoes (Stored after 1.III) Vegetables a) mechanically peeled 167 40 100 — 100
67 Potatoes (Stored after 1.III) Vegetables b) cleaned and boiled 175 40 105 5 100
68 Potatoes (Stored after 1.III) Vegetables c) boiled in jackets 105 — 105 5 100
69 Potatoes (Stored after 1.III) Vegetables d) peeled after boiling 154 — 154 35 100
7 Snow peas (Mangetout) Vegetables Trimmed and boiled (with pods) 127 10 114 12 100
70 Potatoes (Stored after 1.III) Vegetables e) boiled and peeled 162 — 162 40 100
71 Potatoes (Stored after 1.III) Vegetables f) cut and stewed 162 40 105 5 100
72 Potatoes (Stored after 1.III) Vegetables g) french fries 287 40 172 42 100
8 Cultivated mushrooms (a) Vegetables a) stemmed, boiled or stewed 203 24 154 35 100
9 Cultivated mushrooms (b) Vegetables b) with stems, boiled or stewed 166 7 154 35 100