Document 6490665

Transcription

Document 6490665

Weights, Measures, and Conversion Factors for Agricultural Commodities and Their Products.
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
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
Page
Metric weights and measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Customary weights and measures of the United States . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Conversion of weights and measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Other metric and U.S. equivalents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Factors for converting domestic and metric weights and measures commonly used for
agricultural commodities . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Individual commodity weights and measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Factors used to convert pounds of carcass weight to retail and trimmed,
boneless equivalent weights for red meats, 1970 to 1991 . . . . . . . . . . . . . . . . . . . . . . .
Cattle, calves, sheep and lambs, and hogs slaughtered: Average live weight
and dressing yields, 1980-89 and 1990 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Yield 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 . . . . . .
Veal and calf: Yield of bone-in cuts and boneless meat plus boneless to
bone-in conversion factors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Choice beef: Yields of retail cuts per pound of carcass weight by yield grade . . . . . . . .
Physical composition of raw retail beef cuts trimmed to ¼-inch fat . . . . . . . . . . . . . . . . .
Fresh pork from barrows and gilts: Yields of selected cuts . . . . . . . . . . . . . . . . . . . . . . .
Lamb: Yields of bone-in cuts and boneless meat plus boneless to bone-in
conversion factors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Poultry: Average live weight and ready-to-cook yield, 1986-90 . . . . . . . . . . . . . . . . . . .
Milk products: Federal standards of composition and average commercial contents . . . . .
Limits on selected contents of cheeses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Manufactured dairy products: Factors for obtaining farm milk equivalent
on milkfat and skim solids bases . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Dairy products: Net weight of standard units . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Limits on content of selected ingredients for categories of processed meat products . . . . .
3
4
6
9
10
11
18
19
19
20
21
22
23
24
24
25
27
28
28
29
23
24
25
Factors relating to shell eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Estimated conversion factors for yields of liquid eggs and dried eggs and the
moisture content of dried eggs, by type of product, 1991 . . . . . . . . . . . . . . . . . . . . . . .
Limits on content of selected ingredients for categories of processed poultry . . . . . . . . . .
Fish and shellfish: Factors relating to specified weights . . . . . . . . . . . . . . . . . . . . . . . . .
Shellfish: Net weight per gallon and liter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
35
36
38
38
26
27
28
29
30
Canned fish and shellfish: Net weight per standard case . . . . . . . . . . . . . . . . . . . . . . . . .
Factors relating to corn content of specified products . . . . . . . . . . . . . . . . . . . . . . . . . . .
Factors relating to whole grain and processed wheat . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Factors relating to barley and malt content of specified products . . . . . . . . . . . . . . . . . . .
Factors relating to oat content of specified products . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
39
40
41
42
42
31
32
33
Soybean products: Factors relating to yields of selected items . . . . . . . . . . . . . . . . . . . .
U.S. oilseeds: Average yield per harvested acre . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Flaxseed products: Factors relating to yields of selected items . . . . . . . . . . . . . . . . . . . .
43
43
44
ii
34
Contents—Continued
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
Vegetable oils and products: Conversion factors relating to crude
and refined oils and to pounds and gallons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Fat content and major fatty acid composition of selected foods . . . . . . . . . . . . . . . . . . . .
Fruit, vegetable, and juice containers: Dimensions, capacities, and conversion factors . .
Canned fruits and vegetables: Case conversion factors by container designation . . . . . . .
Canned fruits: Factors relating to farm and processed weights . . . . . . . . . . . . . . . . . . . . .
Canned fruits and juices: Net weight per case . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Fruit juices and concentrates: Factors relating to farm and processed weights . . . . . . . . .
Dehydrated and dried fruits: Relationship between farm and processed weights . . . . . . .
Fruits, dehydrated (low moisture): Relationship between farm and processed weights . . .
Frozen fruits and vegetables: Estimated average relationship between farm and
processed weights . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Fruits and vegetables: Relationship between weights of freeze-dried
and frozen products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Canned vegetables: Factors relating to farm and processed weights . . . . . . . . . . . . . . . . .
44
45
46
47
48
49
51
52
53
54
55
56
Vegetables, dehydrated: Relationship between farm and processed weights
and weight of product per 5-gallon container . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Dehydrofrozen fruits and vegetables: Relationship between moisture content
of product and weight reduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Dehydrofrozen fruits and vegetables: Relationship between
prepared material and product . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Fruit and vegetable juice powders: Factors relating to farm and processed weights . . . . .
Potatoes: Estimated conversion factors for selected products . . . . . . . . . . . . . . . . . . . . . .
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
Refined beet and cane sugar content of specified products . . . . . . . . . . . . . . . . . . . . . . . .
Net weights, sugar solids content, and total solids content per unit of
specified products at 20° Celsius . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Factors for converting cotton acreages, cotton, and cotton products to equivalents . . . . .
Factors relating to cottonseed products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Special notes on cotton, cottonseed, and cottonseed products . . . . . . . . . . . . . . . . . . . . .
57
58
63
64
67
68
69
Scoured yield of greasy shorn and pulled domestic wools . . . . . . . . . . . . . . . . . . . . . . . . 70
Tobacco: Factors for adjusting stocks reported by dealers and manufacturers to a
farm-sales-weight equivalent . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71
iii
Weights, Measures, and Conversion
Factors for Agricultural Commodities
and Their Products
This handbook was compiled to provide conversion factors for use in statistical, research, and service
programs of the U.S. Department of Agriculture (USDA). The handbook supersedes Statistical
Bulletin No. 616, Conversion Factors and Weights and Measures for Agricultural Commodities and
Their Products, published in 1979. Revisions often reflect changes in agricultural production and
marketing practices. Also, much more emphasis has been given to metric weights and measures and
to factors for converting from U.S. measures to metric measures.
Values shown are generally intended to represent overall averages, except where indicated. The
conversion factors included are based on available information for current conditions and practices.
While it includes a reasonably complete set of general purpose factors, the handbook may be less than
fully satisfactory for some particular commodities or needs. Conversion factors for many
commodities can change from year to year. Thus, caution is suggested in using the handbook for
compiling or revising historical series.
Accounting for changes in marketing and production practices can require considerable study and
consultation. Thus, it has not been possible to update all tables. A few tables published in Statistical
Bulletin No. 616 that were felt to be seriously out of date or of limited relevance at this time have
been deleted. Information needs noted in preparing this handbook may stimulate research that can
lead to future enhancements. Users of the handbook are invited to suggest alternative sources of
information or supply materials for improvements.
Much of the handbook revision was prepared by Economic Research Service (ERS) staff, especially
by commodity specialists from the Commodity Economics Division (CED). Analysts from the
Agriculture and Rural Economy Division (ARED), the Agriculture and Trade Analysis Division
(ATAD), and the Resources and Technology Division (RTD) provided materials and helped with
review. Staff of the Agricultural Research Service (ARS), the Agricultural Marketing Service
(AMS), and the National Agricultural Statistics Service (NASS) helped prepare and reviewed the
tables.
Individuals from the CED who coordinated the preparation of materials were James Cole, Crops
Branch; Kenneth Nelson, Livestock, Dairy, and Poultry Branch; William Moore, Specialty
Agriculture Branch; and Carolyn Whitton, Commodity and Trade Analysis Branch. Representing
other ERS divisions were Mir Ali, ARED; William Crosswhite, RTD; and C. Edward Overton,
ATAD. Other USDA agency representatives were Alfonzo Drain, NASS; Gary Scavongelli, AMS;
and Wilda Martinez, ARS.
Edward Reinsel and James Horsfield, Office of the Administrator, ERS, served as overall
coordinators for the handbook. Joseph Lockley provided typing support and Bonnie Moore prepared
the camera copy.
1
Tables of Weights and Measures
Tables 1 through 4, which are general tables of weights and measures, were largely based on
materials provided by the Office of Weights and Measures, National Institute of Standards and
Technology, U.S. Department of Commerce. Some of these tables are carried out to a large number
of decimal places to make them better adapted to a wide range of uses. Underlined values in tables 3
and 4 are exact. Beginning with table 5, most of the tables are for individual commodities and
products.
In the metric system of weights and measures, designations of multiples and subdivisions of any units
may be arrived at by combining the names of the units with the prefixes deka, hecto, and kilo,
meaning 10, 100, and 1 000, and with deci, centi, and milli, meaning, respectively, one-tenth,
one-hundredth, and one-thousandth. In the following metric tables, some such multiples and
subdivisions have not been included because they have little, if any, currency in actual use. When
writing large metric numbers, it is conventional to use spaces rather than commas to separate groups
of three numerals. For example, one thousand is written 1 000 and one million is written 1 000 000.
In certain cases, particularly in scientific usage, it is convenient to provide for multiples larger than
1 000 and for subdivisions smaller than one-thousandth. Accordingly, the following prefixes are
generally recognized:
exa,
peta,
(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, (µ),
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),
9
1
meaning 10
(a),
Thus, a kilometer is 1 000 meters and a millimeter is 0.001 meter.
By action of the 12th General Conference on Weights and Measures (1964), the liter is a special name
for the cubic decimeter.
Squares and cubes of customary, but not of metric, units are sometimes expressed by the use of
abbreviations rather than symbols. For example, sq ft means square foot, and cu ft means cubic foot.
To distinguish the liquid pint or quart from the dry pint or quart, the word liquid or the abbreviation
liq is used in combination with the name or abbreviation of the liquid unit. To distinguish the dry
pint or quart from the liquid pint or quart, the word "dry" is used in combination with the name or
abbreviation of the dry unit.
When the terms "hundredweight" and "ton" are used unmodified, they are commonly understood to
mean the 100-pound hundredweight and the 2,000-pound ton, respectively. These units may be
designated "net" or "short" when necessary to distinguish them from the corresponding gross or long
measure.
The term "statute mile" originated with Queen Elizabeth I who changed the definition of the mile
from the Roman mile of 5,000 feet to the statute mile of 5,280. The international mile and the U.S.
statute mile differ by about 3 millimeters although both are defined as being equal to 5,280 feet. The
international mile is based on the international foot (0.3048 meter) whereas the U.S. statute mile is
based on the survey foot (1 200/3 937 meter.)
2
Table 1—Metric weights and measures
Linear measure
10 millimeters (mm)
10 centimeters
10 decimeters
10 meters
10 dekameters
10 hectometers
=
=
=
=
=
=
1 centimeter (cm)
1 decimeter (dm)
1 meter (m)
1 dekameter (dam)
1 hectometer (hm)
1 kilometer (km)
=
=
=
=
=
=
1 square centimeter (cm2)
1 square decimeter (dm2)
1 square meter (m2)
1 square dekameter (dam2)
1 square hectometer (hm2)
1 square kilometer (km2)
=
=
=
=
=
=
1 centiliter (cL)
1 deciliter (dL)
1 liter
1 dekaliter (daL)
1 hectoliter (hL)
1 kiloliter (kL)
=
=
=
=
=
=
1 cubic centimeter (cm3)
1 cubic decimeter (dm3)
1 000 000 cubic millimeters
1 cubic meter (m3)
1 000 000 cubic centimeters
1 000 000 000 cubic millimeters
=
=
=
=
=
=
=
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
3
Table 2—Customary weights and measures of the United States
Linear measure
12 inches (in)
3 feet
16½ feet
40 rods
8 furlongs
1 852 meters
=
=
=
=
=
=
=
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)
=
=
=
=
=
=
=
=
=
1 square foot (ft2)
1 square yard (yd2)
1,296 square inches
1 square rod (sq rd)
1 acre
1 square mile (mi2)
1 section of land
1 township
36 sections
=
=
=
=
660 feet
201.168 meters
5,280 feet
1 international nautical mile
Area measure
144 square inches (in2)
9 square feet
272¼ square feet
160 square rods
640 acres
1 mile square
6 miles square
= 43,560 square feet
= 36 square miles
Cubic measure
1,728 cubic inches (in3)
27 cubic feet
= 1 cubic foot (ft3)
= 1 cubic yard (yd3)
Gunter's or surveyor's chain measure
0.66 foot (ft)
100 links
8 000 links
1 rod
80 chains
=
=
=
=
=
=
=
1 link (li)
1 chain (ch)
4 rods
25 links
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)
= 28.875 cubic inches
= 231 cubic inches
=
=
=
=
=
Dry measure
2 pints (pt)
8 quarts
4 pecks
1 quart (qt)
1 peck (pk)
16 pints
1 bushel (bu)
32 quarts
= 2,150.42 cubic inches
Continued—
4
Table 2—Customary weights and measures of the United States—Continued
Avoirdupois weight
27-11/32 grains
16 drams
16 ounces
100 pounds
20 hundredweights
=
=
=
=
=
=
=
1 dram (dr)
1 ounce (oz)
437½ grains
1 pound (lb)
7,000 grains
1 hundredweight (cwt)
1 ton
=
=
=
1 gross or long hundredweight
1 gross or long ton
2,240 pounds
Values in gross or long measure
112 pounds
20 gross or long hundredweights
5
= 256 drams
= 2,000 pounds
Table 3—Conversion of weights and measures
Units of length—International measure
Unit
1 inch
1 foot
1 yard
1 mile
1 centimeter
1 meter
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
Length—Survey measure
Unit
1 link
1 foot
1 rod
1 chain
1 mile
1 meter
=
=
=
=
=
=
Area—International 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
Units of area—Survey measure
Unit
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—
6
Table 3—Conversion of weights and measures—Continued
Unit
1 square rod
1 square chain
1 acre
1 square mile
1 square meter
1 hectare
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
0.002 529 295
0.040 468 73
0.404 687 3
258.999 8
0.000 1
1
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
0.016 387 064
28.316 846 592
764.554 857 984
0.001
1
1 000
0.000 016 387 064
0.028 316 846 592
0.764 554 857 984
0.000 001
0.001
1
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
Capacity—Dry 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
0.000 550 610 5
0.001 101 221
0.008 809 768
0.035 239 07
0.000 016 387 06
0.028 316 85
0.001
1
Continued—
7
Table 3—Conversion of weights and measures—Continued
Capacity—Liquid measure
Fluid ounces
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
2
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
Mass not less than avoirdupois ounces
Unit
1 avoirdupois ounce
1 avoirdupois pound
1 short hundredweight
1 short ton
1 long ton
1 kilogram
1 metric ton
=
=
=
=
=
=
=
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
0.000 453 592 37
0.045 359 237
0.907 184 74
1.016 046 908 8
0.001
1
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
28.349 523 125
453.592 37
0.001
1
1 000
0.0625
1
0.000002204623
0.002204623
2.204623
8
Table 4—Other metric and U.S. equivalents
Lengths
1 decimeter (dm)
1 dekameter (dam)
1 fathom
1 hand
1 kilometer (km)
1 mile (mi) (international nautical)
=
=
=
=
=
=
=
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
=
=
=
=
=
=
=
1.000004 square international feet
1.000004 square international miles
100 square feet
15.500 square inches
247.104 acres
0.386 square mile
0.002 square inch
=
31 to 42 gallons1
=
=
=
7,056 cubic inches
105 dry quarts
3.281 bushels, struck measure
1 barrel (bbl), standard, cranberry
=
=
=
5,826 cubic inches
86 45/64 dry quarts
2.709 bushels, struck measure
1 cord (cd) (firewood)
=
128 cubic feet
1 billion gallons per day (bgd)
=
=
=
=
1,121 thousand acre-feet per year
1,547 cubic feet per second
694.4 thousand gallons per minute
3.785 million cubic meters per day
1 thousand acre-feet per year
=
=
=
=
0.8921 million gallons per day (mgd)
1.380 cubic feet per second
0.6195 thousand gallons per minute
3.377 thousand cubic meters per day
1 million cubic meters per day
=
264.2 million gallons per day
1 thousand cubic meters per day
=
296.12 acre-feet per year
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
Water flow relationships (approximations)
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 31½ 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.
9
Table 5—Factors 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
=
=
=
0.907 185 metric ton
1.016 047 metric tons
0.892857 long ton
1 metric ton
1 metric ton
1 long ton
=
=
=
1.102311 short tons
0.984206 long ton
1.12 short tons
1 million pounds =
1 million pounds =
1 million pounds =
500 short tons
453.592 5 metric tons
446.4286 long tons
1 short ton
1 metric ton
1 long ton
=
=
=
0.002 million pounds
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
60-pound bushel of wheat, white potatoes, and soybeans
1 bushel
1 bushel
1 bushel
1 bushel
1 bushel
=
=
=
=
=
0.03 short ton
0.027 215 5 metric ton
0.0267857 long ton
0.272 155 metric quintal
27.215 5 kilograms
56-pound bushel of shelled corn, rye, sorghum grain, and flaxseed
1 bushel
1 bushel
1 bushel
=
=
=
0.028 short ton
0.025 4 metric ton
0.025 long ton
48-pound bushel of barley, buckwheat, and apples
1 bushel
1 bushel
1 bushel
=
=
=
0.024 short ton
0.021429 long ton
32-pound bushel of oats
1 bushel
1 bushel
1 bushel
=
=
=
0.016 short ton
0.014286 long ton
38-pound bushel of oats
1 bushel
1 bushel
1 bushel
=
=
=
0.019 short ton
0.017 24 metric ton
0.01696 long ton
10
Table 6—Individual commodity weights and measures
Approximate net weight
Commodity
Unit
Metric
Kilograms
United States
Pounds
Alfalfa seed
Bushel
27.2
60
Apples
Bushel basket or carton
Carton, tray or cell pack
Lug, loose
4-basket crate
Carton
½-box
Bushel
Crate
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, ½-pint baskets
Bushel
Carton
Bale
Bushel
Carton
Bushel
Box
172
380
425
Open mesh bag, sack
Wirebound crate
Western crate
15½-inch wirebound crate
1-1/9-bushel wirebound crate
½ carton or crate
Sacks, 48 1-pound and
24 2-pound
Sacks
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
Table 6—Individual commodity weights and measures—Continued
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
Cream, 40-percent butterfat
Cucumbers
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
Flat, 12 ½-pint baskets
2.7
6
Eggplant
Eggs, average size
Escarole
Case, 30 dozen
15.0
21.3
11.3
33
47.0
25
Figs, fresh
Flaxseed
Flour, various
Flat 1 layer tray pack
Bushel
Bag
25.4
45.4
6
56
100
Garlic
Carton or crate, bulk
Carton of 12-tube or 12-film
bag package (2 cloves each)
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
8
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
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
½-box mesh bag
4/5-bushel carton
7/10-bushel carton
Carton
Carton or lug
12-quart basket
Lug
4-basket crate
18.1
18.1
18.1
15.4
10.0-10.4
Bushel
9.1
Bushel
Gallon
⅔ 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
Los Angeles lug, 2-layer
tray pack
Lug or carton, tight-fill
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:
Orchardgrass seed
Palm oil
Papayas
Parsley
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
¾-bushel, carton/crate
Peanut oil
2-layer carton or lug
Gallon
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
2-layer tray pack, lug or carton
1-layer tray pack, flat or carton
Carton
Plantains
Carton
Plums
½-bushel carton
½-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
Carton of 24, 8-ounce film bags
Carton of 30, 6-ounce film bags
40-pound film bag
Bushel
Flat 12 ½-pint baskets
Bushel
Gallon
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
Sacks of 8, 5-pound bags
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
Commodity
Unit
Metric
Kilograms
Soybeans
Soybean oil
Spelt
Spinach
Strawberries
Sudangrass seed
Sugarcane:
Syrup (sulfured
or unsulfured)
Sunflower seed
Sweetpotatoes
Tangerines:
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 7—Factors used to convert pounds of carcass weight to retail and trimmed, boneless equivalent
weights for red meats, 1970 to 19911
Pork2
Beef
Veal
Lamb and mutton
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
1
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 8—Cattle, calves, sheep and lambs, and hogs slaughtered: Average live weight and
dressing yields, 1980-89 and 1990
Species
Dressing yield1
(federally inspected)
Live weight, commercial
Average,
1980-89
Pounds
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
--------- Percent --------59.4
60.9
50.2
71.5
515.3
128.4
56.7
112.9
60.2
63.2
50.8
72.4
1
Dressing yield is the ratio of carcass weight to live weight.
Source: U.S. Dept. Agr., National Agricultural Statistics Service, Livestock Slaughter, Annual Summary, selected issues.
Table 9—Yield 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
1
2
3
Degree of marbling
4
5
Traces
Slight
Small1
Modest
Pounds of mostly boneless, trimmed cuts per pound of carcass weight2
8 mm (.32 in.)
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 10—Veal 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
Yield of trimmed boneless
meat1 per 100 pounds of
carcass or wholesale cut
Choice
and Good
Standard,
Utility, and Cull2
Factors for converting pounds
of boneless meat to untrimmed
bone-in equivalent
Choice
and Good
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 ¼ to ½ inch.
2
Cull grade no longer used.
20
Table 11—Choice beef: Yields of retail cuts per pound of carcass weight by yield grade1
Yield grade
Retail cut
1
2
3
5
4
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
Salable retail cuts
.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
Salable retail cuts
.374
.353
.332
.311
.290
.035
.047
.058
.045
.081
.043
.104
.041
.128
.038
.456
.456
.456
.456
.456
Fat
Bone
Total
1
Reflects fat trim levels of ¼ to ½ inch (6.35 to 12.7 mm)
Source: U.S. Dept. Agr., Consumer and Marketing Service, USDA Yield Grades for Beef, Marketing Bulletin 45, revised
May 1974.
21
Table 12—Physical composition of raw retail beef cuts trimmed to ¼-inch fat
Cut and grade
Separable
lean
Separable
fat
Refuse1
Cut and grade
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
Choice—Continued
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
1
Mostly bone or connective tissue.
Trimmed to 0-inch fat.
2
Source: U.S. Dept. Agr., Human Nutrition Information Service, Composition of Foods: Beef Products, AH-8-13, May
1990, pp. 19-22.
22
Table 13—Fresh pork from barrows and gilts: Yields of selected cuts
Carcass and
wholesale cuts
Yield of wholesale cuts per
pound of–
Live weight
Carcass
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
Jowls (bacon squares)
.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
—
—
—
—
—
—
—
—
Fat, skin, and other
Bone
.0570
.1417
.026 0
.064 6
.0776
.1928
.035 4
.087 9
—
—
—
—
—
—
—
—
Shrink and loss
.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
Factors for converting
1 pound of boneless
meat to bone-in equivalent
Pounds
Packer-dressed carcass
Boneless, skinless meat
Pounds Kilograms
Yield of trimmed
boneless meat per pound
of wholesale cut
Pounds
Kilograms
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 14—Lamb: 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
Yield per 100
pounds of carcass
weight
Pounds
Factors for converting
trimmed boneless meat
to bone-in equivalent2
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
1
Based on Prime, Choice, and Good yield grade 3 carcasses.
USDA boning practice of cuts trimmed to ¼ inch of fat.
3
Heart, lungs, trachea, and esophagus have been removed.
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. 20 (unchanged except for metrication).
2
Table 15—Poultry: Average live weight and ready-to-cook yield, 1986-901
Yield, live to ready-to-cook2
Average live weight
Poultry
1986-89
weighted
average
1990
--- Kilograms --Chicken:
Young
Mature
All
Turkeys:
Roaster, fryer
Young
Old
All
Ducks
1986-89
weighted
average
1990
1986-89
weighted
average
1990
---- Pounds ----
------- Percent -------
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
1
Based on total poultry slaughtered under Federal inspection.
Yield of ready-to-cook weight, including neck and giblets, as a percentage of total live weight inspected.
Source: U.S. Dept. Agr., National Agricultural Statistics Service, Poultry Slaughter, May issues.
2
24
Table 16—Milk products: Federal standards of composition and average commercial contents
Federal standards
Dairy products
Milkfat
minimum
Milkfat
maximum
Commercial
1989
Milk solids
milkfat
not fat minimum
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
Total milk solids
Minimum
Maximum
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 16—Milk products: Federal standards of composition and average commercial contents—Continued
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
Milk solids not fat
Percent
Milkfat products:
Butter
Butteroil, anhydrous
milkfat, or ghee
Plastic cream
80.0
80.30
1.00
—
—
99.80
80.10
1.10
.10
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
Table 17—Limits on selected contents of cheeses
Cheese products
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
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 18—Manufactured 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
Skim solids basis
21.8
9.23
7.49
2.15
7.36
.22
0.12
9.9
9.99
2.09
8.26
11.58
1
Used to convert weight of manufactured dairy products to equivalent weight of farm milk. Subject to change as technical
parameters become available.
Table 19—Dairy products: Net weight of standard units1
Product
Whole milk with 3.7% fat,
8.62% S.N.F.2
Milk, standardized, 3.5%
fat 8.64% S.N.F.
Skim milk, regular
Skim milk, modified
Cultured buttermilk
Half and half, regular
Chocolate flavored milk
Chocolate flavored drink
Cream:
18%
20%
36%
40%
Evaporated milk3
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
—
1
At 10°C (50°F).
2
S.N.F. = Solids not fat.
3
Evaporated milk weights are per case of 48, 14.5-ounce cans.
28
Table 20—Limits 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
Beans with bacon or ham in sauce
Beans with frankfurters in sauce
Beans with meat in sauce
Beans with meatballs in sauce
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)
Beef (cooked basis)
Beef
Beef (cooked basis)
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
—
—
—
3
Beef Stroganoff
Beef with barbecue sauce
Beef with gravy
Breaded steaks, chops, and other
Breakfast (frozen product containing meat)
Breakfast sausage
Brown and serve sausage
Brunswick stew
Burgundy sauce with beef and noodles
Burrito
Cabbage rolls with meat in sauce
Cannelloni with meat and sauce
Cappelletti with meat in sauce
Cheesefurter
Chili con carne
Chili con carne with beans
Chili hot dog with meat
Chili mac
Chili sauce with meat
Chop suey (American style) with
macaroni and meat
Chop suey vegetables with meat
Chopped ham (fresh, cured, or smoked ham)
See footnotes at end of table.
Continued—
29
Table 20—Limits on content of selected ingredients for categories of processed meat products—Continued
Product
Minimum of1
Ingredients
Maximum of1
Percent
Chow mein vegetables with meat
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
—
—
4
—
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
—
—
—
—
—
—
—
Meat (cooked basis)
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
Dinner (frozen product containing meat)
Dumplings with meat in sauce
Egg foo yong with meat
Egg roll with meat
Egg roll with meat and seafood
Eggs benedict
Enchilada with meat
Entree, meat or meat food product
and one vegetable
Frankfurter, bologna, and similar
cooked sausage (skeletal meat only)
Frankfurter, bologna, and similar cooked
sausage with byproducts or variety meats
Frankfurter, bologna, and similar cooked
sausage with byproducts or variety meats
and which also contain nonmeat binders
Continued—
30
Product
Minimum of1
Ingredients
Maximum of1
Percent
Fried rice with meat
Fritter
Meat
Meat
Breading
10
35
—
—
—
65
German style potato salad with bacon
Goulash
Gravy
Gravy and sauerbraten
Gravy and swiss steak
Gravy and yankee pot roast
Gravy with beef
Bacon (cooked basis)
Meat
Meat or 25% meat stock
Meat (cooked basis)
Meat (cooked basis)
Meat (cooked basis)
Beef (cooked basis)
14
25
6
35
35
35
35
—
—
—
—
—
—
—
Ham (canned)
Ham, cooked or cooked and smoked
Total weight gain
Cooked less than or equal to weight of fresh ham
Added water must be labeled
"Ham, Water Added"
Ham (cooked basis)
Ham (cooked basis)
—
—
8
—
—
20
25
10
—
—
Ham (cooked basis)
Ham (cooked basis)
Ham (cooked basis)
Ham
5
10
35
50
—
—
—
—
Fat
Extenders
Meat (cooked basis)
Meat (cooked basis)
—
—
35
15
10
30
0
—
—
—
Meat (cooked basis)
Meat (cooked basis)
Meat
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
Jambalaya with meat
Knish
Kreplach
Lasagna with meat and sauce, or
cheese lasagna with meat
Lasagna with meat sauce
Lasagna with sauce, cheese, and dry sausage
Lima beans with ham or bacon in sauce
Liver products, such as liver loaf, liver paste,
liver pate, liver cheese, liver spread,
liverwurst, braunschweiger, and liver sausage
Macaroni and beef in sauce
Macaroni and cheese with ham
Macaroni and meat
Macaroni salad with ham or beef
Manicotti with meat in sauce
Margarine or oleomargarine
Meat and dumplings in sauce
Meat and vegetables
Continued—
31
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
—
—
—
—
New England boiled dinner
Cooked corned beef
25
—
Omelet with bacon
Omelet with dry sausage
Omelet with ham
Omelet with meat food product, such as
creamed chipped beef or corned beef hash
Omelet, western
Dry sausage
Ham (cooked basis)
9
12
18
—
—
—
Meat food product
Cooked ham
25
18
—
—
Pork with barbecue sauce
Pork with dressing
Pork with dressing and gravy
Prosciutto
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
Product
Minimum of1
Ingredients
Maximum of1
Percent
Salisbury steak
Swiss steak with gravy
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)
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
—
—
—
—
—
—
—
Veal and peppers in sauce
Veal bird
Meat (cooked basis)
Meat
Stuffing
Veal
Ham
Meat
Breaded veal in sauce
Veal (cooked basis)
Beef
Fat
Meat
Meat
Meat
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
Veal cordon bleu
Veal fricassee
Veal parmigiana
Veal scallopini
Veal steak
Vegetable and meat casserole
Vegetable and meat pie
Won ton soup
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
Table 21—Factors relating to shell eggs
U.S. weight classes for
consumer grades of
shell eggs
Minimum net weight per—
Case (30 dozen)
Pounds
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
Average weight sold at retail
47.0
21.32
25
708.74
1.57
.71
.77
.68
Liquid or frozen, minimum amount approximating 1 dozen eggs
Whole
Pounds
Jumbo
Extra large
Large
Medium
Small
Peewee
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
Dried, minimum amount approximating 1 dozen eggs
Whole
Pounds
Jumbo
Extra large
Large
Medium
Small
Peewee
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 22—Estimated 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
Yield from 1 dozen
shell eggs
Liquid
egg
Dried
egg
Requirements for 1 pound
of dried egg products
Liquid
egg2
----------------------- Kilograms ----------------------Metric:
Whole eggs
Albumen-Flake
Spray
Yolk
Dozen
100 pounds
of liquid
30 dozen
shell eggs
---- Kilograms ----
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
----------------------- Pounds ----------------------U.S. customary
weights:
Whole eggs
Albumen—
Flake
Spray
Yolk
Shell
eggs
Yield of dried
egg product from
Dozen
---- Pounds ----
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
Table 23—Limits on content of selected ingredients for categories of processed poultry1
Product
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
Poultry meat, giblets, skin, and fats
Poultry meat, giblets, skin, and fats
Poultry meat
Breading
18.75
43
6
—
—
—
—
30
Poultry meat, skin, and fats
95
90
80
—
—
—
Poultry meat
Boneless chicken breast
Ham and swiss, gruyere, or mozzarella cheese
Breading
Poultry meat
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
See footnote at end of table.
Continued—
36
Table 23—Limits on content of selected ingredients for categories of processed poultry1—Continued
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
—
—
3
—
—
—
—
—
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
—
—
—
—
—
—
—
—
—
—
1
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
Table 24—Fish and shellfish: Factors relating to specified weights1
Factors for converting to—
Round
weight2
Product
Reported
weight3
Dressed
weight4
Edible
weight5
-------------- Pounds -------------Fish, fresh and frozen:
Not packaged, domestically produced—
Round weight
Dressed weight
Edible weight
Round
weight2
Reported
weight3
Dressed
weight4
Edible
weight5
-------------- Kilograms --------------
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
Packaged, domestically produced—
Round weight
Packaged weight
1.00
2.96
.34
1.00
NA
NA
.34
1.00
.45
1.34
.15
.45
NA
NA
.15
.45
Imports, reported weight
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
Packaged, including fresh shucked
oysters, clams, shrimp, and others
NA
1.00
NA
1.00
NA
.45
NA
.45
Fish, cured, all types, including smoked,
pickled, salted, and dried:
Reported weight (cured weight)
Edible weight
1.50
2.00
1.00
1.33
NA
NA
.75
1.00
.68
.91
.45
.60
NA
NA
.34
.45
Shellfish, fresh and frozen:
Not packaged, including shrimp,
oysters, crab, lobster, and others—
Reported weight
Edible weight
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.
Table 25—Shellfish: Net weight per gallon and liter
Product
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 26—Canned fish and shellfish: Net weight per standard case
Product
Net weight
Pounds per case
Kilograms 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
Tuna and tuna-like fish:
Solid
Chunks
Flakes and grated
Crab meat, natural
Shrimp, wet pack1
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
1
Cut out or drained weights of canned contents. All others are net canned
contents.
39
Table 27—Factors relating to corn content of specified products1
Factors for converting—
One bushel of corn to—
Product
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
Table 28—Factors relating to whole grain and processed wheat
Units of wheat to
Units of commodity to
pounds of commodity
bushels of wheat
Commodity
Unit
Wheat, whole grain
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
Whole wheat flour
or cracked wheat
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
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
Table 29—Factors relating to barley and malt content of specified products
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
Metric tons of—
Barley to
Product to
metric tons
metric tons
of product
tons 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
Table 30—Factors relating to oat content of specified products
Product
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
1
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
Table 31—Soybean products: Factors relating to yields of selected items
Factors for obtaining—
Product
Soybean oil, crude1
Soybean oil, refined1
Soybean cake or meal,
44-percent protein1
Soybean hulls2
Flour, flakes, or grits:
Full fat
Low fat
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
1
1985-89 crop-year average.
Removed when 50-percent protein meal produced.
2
Table 32—U.S. oilseeds: Average yield per harvested acre1
Oil-bearing material
Bushels2
Cottonseed
Flaxseed
Peanuts (farmers' stock)
Safflowers
Soybeans
Sunflowers (oil type)
—
12.7
—
—
33.2
—
Average yield
Crude oil
produced
Tons
------------------ Pounds------------------
0.502
—
1.213
.738
—
.595
1
1,004
711
2,426
1,476
1,992
1,190
166
249
752
561
369
482
Cake and meal
produced
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
Table 33—Flaxseed products: Factors relating to yields of selected items
Factors for obtaining—
Product
Linseed oil, crude1
Linseed oil, refined2
Linseed cake or meal1
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
1
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 34—Vegetable oils and products: Conversion factors relating to crude and refined oils and to
pounds and gallons
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
1
1
0.97
.90
.90
1.03
1.11
1.11
1
1
1
1
.92
1.07
1
1
1
1
1
1
1
1
1
1
.97
.97
.92
1
1.03
1.03
1.09
1
2
.96
1
1
1
1
1
.92
.92
1.09
1.09
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
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 35—Fat 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 label—4
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
1
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 36—Fruit, 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. 2½
29Z
32Z (quart)
No. 3 cylinder (46 ounces)
No. 5 squat
No. 10
Dimensions1
Total capacity
avoirdupois
ounces of
water at 68°F
Total capacity
grams of
water at
20°C
Ounces
Grams
Factor to multiply
by to convert to—
No. 303
No. 2
No. 2½
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
1
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 37—Canned 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
24/2½
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
No. 211 cylinder
No. 2 vacuum (12-ounce vacuum)
No. 300
No. 1 tall
No. 303
24
24
24
24
24
.80
.87
.90
.99
1.00
.66
.72
.74
.81
.82
.46
.49
.51
.56
.57
No. 300 cylinder
No. 2
No. 3 vacuum
No. 2½
29Z
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
Source: National Canners Association.
47
Table 38—Canned fruits: Factors relating to farm and processed weights
Farm weight
Commodity
Canned
Case
No. 24
2.5 pounds
Pounds
canned
from pounds
farm weight
--------------- Pounds ---------------
Cases canned per metric
ton farm weight1
24/2½'s
24/303's
6/10's
Cases of
24/2½'s
from pounds
canned
------------------ Cases ------------------
Net weight
per case
24/2½'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 24/2½'s for other products.
2
Basis 24 cases of No. 300's.
3
Drained weight.
48
Table 39—Canned fruits and juices: Net weight per case1
Liquid
contents
Item
48, 8-ounce
24 No. 303
Pounds Kilograms
Canned fruits:
Citrus—
Grapefruit and orange
sections
Grapefruit sections
Syrup
Water
Type pack
24
24
24, 8-ounce tall
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
Table 39—Canned fruits and juices: Net weight per case1—Continued
Item
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
Kilograms Pounds Kilograms Pounds Kilograms Pounds
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 Pounds Kilograms Pounds Kilograms Pounds
13.6
13.9
13.6
13.6
NA
Kilograms
Kilograms
4.0
4.1
4.0
4.0
NA
Table 40—Fruit juices and concentrates: Factors relating to farm and processed weights1
Fruit and specification
Approximate
Brix2
Degrees
Apple:
Single-strength juice
Frozen 3-to-1 concentrate
Equivalent farm
weight per—
Gallon
Liter
Pounds
Gallons per unit of
farm weight
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:
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:
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
Prune (from fresh prunes):
1.5-to-1 concentrate
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—
Frozen concentrate
Grapefruit—
Frozen concentrate
Lemon—
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 41—Dehydrated and dried fruits: Relationship between farm and processed weights
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
Farm weight from
natural condition weight
Farm weight from
packed processed weight
Packed processed weight
from natural condition weight
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 42—Fruits, 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
Packaged weight of dehydrated product
No. 10 can
Gallon can
Units of fresh product to make
a unit of dehydrated product
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.
1
53
Pounds
NA
1.711
11.0-14.0
Kilograms
NA
.8
5.0-6.4
Table 43—Frozen fruits and vegetables: Estimated average relationship between
farm and processed weights
Commodity
Percentage
recovery
Farm weight
Frozen weight
from
from farm
frozen weight
weight1
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
1
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 44—Fruits 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
1
Freeze-dried products contain 2% moisture.
55
Table 45—Canned vegetables: Factors relating to farm and processed weights
Pounds
Cases
Cases canned per ton farm weight1
canned
24/303's
From pounds From case from pounds
from pounds
6/10's
canned
No. 24/303's farm weight 24/303's 24 2½'s
canned
Pounds farm weight
Commodity
----------------- Pounds -----------------
Net weight
per case
24/303's
----------------- Cases -----------------
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
1
Basic figure is yield of 24/303's per ton. One case 24/303's is equivalent to 0.57 cases 24/2½'s and 0.62 cases 6/10's.
Shelled basis.
3
33% solids.
4
11% solids.
2
56
Table 46—Vegetables, dehydrated: Relationship between farm and processed weights and weight of product per
5-gallon container
Factors for converting to—2
Moisture content
Commodity
Average
for raw
material
Dehydrated
product
Average
losses1
Processed
weight from
farm weight
Equivalent
farm weight
from processed
Product
----------------------------- Percent ----------------------------Asparagus
92
4
55
0
27.0
Beans, green
Beets without tops
89
87
4
4
30
10
0.08
.12
12.5
8.2
Cabbage
92
4
30
.05
21.0
Carrots
86
4
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
4
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
Onions, green tops
90
4
20
.083
12.0
Parsley
89
4
15
.10
10.3
Peas, green
Peppers:
Green bell
78
4
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
5
Tomato flakes
93
4
Pimento
Potatoes
.04-.07
15-25
Weight of product per
5-gallon container
Pounds
Dice
Powder
½-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
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
Table 47—Dehydrofrozen fruits and vegetables: Relationship between moisture content of
product and weight reduction
Percentage moisture content in product
at percentage weight reduction of—
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
—
—
Table 48—Dehydrofrozen fruits and vegetables: Relationship between prepared material and product
Commodity
Units of prepared material to produce pound dehydrofrozen product1
Pounds
Apples
Carrots
Cherries
Green peas
Pimentos
Potatoes:
Piece form
Mashed
1
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 49—Fruit and vegetable juice powders: Factors relating to farm and processed weights
Approximate
percentage
solids content
of juice
Commodity
Yield of juice
as a percentage
of raw material
Processed
weight from
farm weight
Equivalent farm
weight from
processed weight
----------- Percent ----------Apple
Citrus:
Grapefruit
Lemon
Orange
Grape
Pineapple1
Prune
Tomato
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
1
Assuming juice is only product. In practice, however, juice is made only from edible grade peels, cores, trimmings, and
sortouts.
Table 50—Potatoes: Estimated conversion factors for selected products
Products
Farm
weight
Finished
product
---------- Pounds ----------
Farm
weight
Finished
product
---------- Kilograms ----------
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 51—Tree nuts: Relationship between shelled and in-shell, and between farm and retail weights
Shelled weight
from in-shell
weight
Commodity
Almonds:
Domestic2
Imported
Brazil nuts
Cashews
Chestnuts
In-shell equivalent
from shelled weight
Retail weight from
orchard-run1
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.
Table 52—Yield of product per unit of coffee or tea1
Commodity
Yield of product
Coffee (green or decaffeinated)
0.84 units roasted coffee, or
.4 units instant soluble
.4 units instant soluble
Tea (dry leaf basis)
1
A standard 60-kilogram bag of green coffee equals 132.276 pounds.
60
Table 53—Raw sugar content per pound of specified sugar products
Sugar in specified units of product1
Product
Raw
Refined
---------- Pounds ----------
Raw
Refined
---------- Kilograms ----------
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
1
Raw value is 96° polar sugar.
Powdered sugar contains about 3% cornstarch to prevent lumping.
2
Table 54—Sugar content of canned fruits
Canned product
Added refined cane and beet sugar1
Natural
fruit
sugar
Weight in 24 No. 2½ cans
Percent
Apricots
Cherries (sweet)
Figs
Fruit cocktail
Fruit for salad
Peaches
Pears
Plums
1
Pounds
14.4
13.9
19.0
11.0
9.9
11.8
11.6
14.8
Based on the finished canned product packed in heavy syrup.
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
Table 55—Refined beet and cane sugar in confectionery products
Product
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:1—Continued
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
Solid chocolate, stars, and other—
Bittersweet chocolate
Sweet chocolate
Milk chocolate
40
50
55
Coated bars chocolate or
confectioners coatings—
Caramel-nougat
Coconut
Creamed
Fudge
Marshmallows
Nougats
Peanut brittle
Peanut or nut roll bar
45
40
65
52
52
48
50
35
Novelty chocolate bars—
Almond
Cereal
Peanut
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
1
The sugar content of confections may vary as much as 10% from the indicated figures.
62
Table 56—Refined beet and cane sugar content of specified products
Product
Dairy products:
Chocolate milk
Condensed milk, sweetened
Condensed skim milk, sweetened
Ice cream
Weight of refined sugar
per unit of product
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
Ice cream mix:
Paste
Powder
Sherbet
Water ice
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
Fountain syrups and soft drinks:
Beverage powders, synthetic lemon or orange1
Butterscotch or marshmallow topping
Chocolate syrup for topping
Chocolate syrup for beverages
Cola, clear fruit or other soft drink syrups
Cola-type soft drinks, bottled
Fruit flavored soft drinks
Ginger ale, bottled
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
Pound
24, 7-ounce bottles
24, 12-ounce bottles
Pound
Gallon (8.7 pounds)
24, 7-ounce bottles
Pound
Gallon (8.6 pounds)
—
—
.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 57—Net 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
Corn syrup, regular 42° Baume
Pound
Kilogram
No. 10 can
Gallon
Liter
Corn sugar or dextrose (hydrate)
Maple syrup, imitation:
Thin type
Molasses, edible, first centrifugal:4
U.S. grade A
U.S. grade B
Net weight
per unit
Continued—
64
at 20° Celsius1—Continued
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
Molasses, edible, first centrifugal:4—Continued
U.S. grade C
Pound
Kilogram
No. 10 can
Gallon
Liter
Molasses, inedible blackstrap5 6
Refiner's syrup:7
U.S. grade A
Sugar cane syrup:
U.S. grade B, unsulfured
U.S. grade B, sulfured
0.79
.36
7.04
9.26
35.05
.795
.36
9.33
35.31
74,666
Continued—
65
at 20° Celsius1—Continued
Product
Unit2
Sorgo syrup
Pound
Kilogram
No. 10 can
Gallon
Liter
Net weight
per unit
1.00
.45
8.78
11.55
43.72
1
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 0°C and boiling point of 100°C. 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 58—Factors 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
Cotton produced, 480-pound bales
Cotton produced, pounds
1.080
.510
.319
1.305
626.395
Linters, tons
Seed cotton, pounds
.627
.089
1.647
Linters, tons
Cottonseed crude oil produced, tons
Cottonseed meal produced, tons
.090
.167
.457
Cottonseed crude oil produced, tons
Cottonseed meal produced, tons
Linters, tons
.391
.245
.041
.112
.035
Cottonseed produced, pounds
Cottonseed crushed, pounds
Cottonseed crude oil produced, pounds
Cottonseed meal produced, pounds
Linters, pounds
Seed cotton, pounds2
1.629
1.020
.171
.466
.146
3.432
Running bales
480-pound bales
.973
1.028
Cotton produced, pounds2
Cottonseed produced, pounds2
1
.382
.618
All figures based on the 5-year average, 1985/86-1989/90.
Cotton production plus cottonseed production. Cottonseed for planting: The 1971/72-1975/76 5-year average quantity
of cottonseed used for planting 1 acre of cotton was 27.4 pounds per acre. One pound per acre equals 1.120 85 kilograms
per hectare. One kilogram per hectare equals 0.89218 pounds per acre.
2
67
Table 59—Factors relating to cottonseed products1
Factors for converting cottonseed products to—
Product
Tons per ton
Crude oil
Cake and meal
Hulls
Linters
Waste
0.167
.457
.254
.089
.033
1
All figures based on the 5-year average 1985/86-1989/90.
68
Pounds per ton
334
914
508
178
66
Table 60—Special notes on cotton, cottonseed, and cottonseed products
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
Any bale of varying lint weight as it comes from the gin.
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
The cottonseed that is crushed for the oil and meal.
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
Table 61—Scoured yield of greasy shorn and pulled domestic wools
Grade
Domestic
production of
greasy wool1
Scoured yield1
Shorn
Pulled
Percent
Fine; 64's and finer
½ blood; 60's and 62's
⅜ blood; 56's and 58's
¼ blood; 50's and 54's
Low ¼ 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 62—Tobacco: Factors for adjusting stocks reported by dealers and manufacturers to a
farm-sales-weight equivalent
Type
Type
number
Factors to multiply by to convert—
Stemmed stocks to—
Unstemmed stocks
to farm-salesUnstemmed
Farm-salesweight equivalent
equivalent
weight
from packed weight
equivalent
Auction market areas (types 11-37):1
Flue-cured
Virginia fire-cured
Tennessee and Kentucky
fire-cured
Burley
Southern Maryland
One sucker
Green River
Virginia sun-cured
Miscellaneous domestic
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
Imported leaf (types 81-93):
Cigar leaf
Oriental and aromatic
Flue-cured
Burley
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
Factors to multiply by to convert—
Unstemmed stocks to farm-salesStemmed stocks to—
equivalent from packed weight
Domestic-grown cigar leaf
(types 41-62):
Pennsylvania seedleaf
Ohio
Puerto Rican
Connecticut broadleaf
Connecticut Havana seed
Southern Wisconsin
Northern Wisconsin
Connecticut shade
Georgia and Florida
shade
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
1
Types 11-37 are reported on the basis of packed weight.
Farm-sales-weight equivalent based on sweated weight factor.
3
The instructions for reporting unstemmed cigar-leaf of the domestic types require that dealers and manufacturers indicate
the weight basis on which the tobacco is reported, namely, farm-sales-weight, marked weight, or sweated weight. The
stocks are converted to the farm-sales weight equivalent on the basis of average factors reflecting the percentage reported
each quarter in each of these categories.
2
71
☆ U.S. Government Printing Office : 1992 - 311-362/60465
UNITED STATES DEPARTMENT OF AGRICULTURE
ECONOMIC RESEARCH SERVICE
WASHINGTON, DC 20005-4788

Document 6490665

Transcription

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