Does anyone know how to find a yield of certain product?

Hi, everyone

I have a question to ask, but actually this question a bit out of the topic and i have no reliable source for now

so i have decided to post in here..

Does anyone know how to find a yield of certain product?

for instances a Whole Tuna is 100%, when its become Loin the yield is 50%

thanks

I'm a little confused by your question.

What is the product that you need the yield for?

Also the yield on any product can depend on the manufacturing equipment and the companies policies.

I can't believe the yield on any product is 100% to be honest.  You always have some waste based on purging, incorrect seals on packaging, etc.  I've never seen, in 3 production facilities, 100% yield from raw material to finished product.

Hi, everyone

 

I have a question to ask, but actually this question a bit out of the topic and i have no reliable source for now

so i have decided to post in here..

 

Does anyone know how to find a yield of certain product?

for instances a Whole Tuna is 100%, when its become Loin the yield is 50%

 

thanks

Dear mamad,

IMEX in seafood, Yield = Recovery of the specific item with respect to the starting material, typically as a percentage.

So, as per yr example, starting weight = X kg

Weight after processing of some particular  product,Z, = Ykg

then yield of Z = (Y/X)  x 100%

In yr example, Z=Loin, X=100kg,Y=50kg (just as an example)

Rgds / Charles.C

Dear mamad,

 

IMEX in seafood, Yield = Recovery of the specific item with respect to the starting material, typically as a percentage.

 

So, as per yr example, starting weight = X kg

 

Weight after processing of some particular  product,Z, = Ykg

 

then yield of Z = (Y/X)  x 100%

 

In yr example, Z=Loin, X=100kg,Y=50kg (just as an example)

 

Rgds / Charles.C

hum... I think I definitely read into that one way too far.  Good explanation Charles.

MaMad123,

So not to get too technical take your finished product weight divide it by your raw material weight and multiply by 100%.

We do yield variances all the time over here to see if the machinery is adjusted correctly or if people are trimming too much: Collar, tail, belly

Good luck.

Often “Yield”, “Recovery”, “loss”, “waste”, etc. is a key component to Profitability, Tractability, Chain-of-custody use (is the variance explainable).

It is used in Recall/mass balance exercise to verify that all product was identified/captured. In food fraud to verify that “cross docking” re-labeling fraud is not occurring. To prevent internal theft. In chain-of-custody or provenance, has all incoming raw material and outgoing products properly match up.

But the basics (and it gets FAR more complicated when a raw material gets transform into different products) is that Charles stated above. 

Mamad123, usually “Production” tracks these figures (if not, how does one know if the company is making money in the right way?), often it is good to start there; this helps with "speaking the same language" too (see 1st sentence). However, “lot tracking” to calculate “yield” is another animal all together; manual, computer or otherwise.

-B

Dear mamad,

 

IMEX in seafood, Yield = Recovery of the specific item with respect to the starting material, typically as a percentage.

 

So, as per yr example, starting weight = X kg

 

Weight after processing of some particular  product,Z, = Ykg

 

then yield of Z = (Y/X)  x 100%

 

In yr example, Z=Loin, X=100kg,Y=50kg (just as an example)

 

Rgds / Charles.C

Hi  charles and everyone

Thankyou but, is there any standard for each product? for example if I produced fish fillet, how can I determine whether or not it has been correctly trimmed regarding on its yield percentage?

thanks

Dear mamad,

 

Yr query is fundamental to Production Control. And profit. :smile:

 

There is typically a (target) range for a given species and a controlled procedure, ie if the recovery (or its inversely correlated "loss of weight") falls outside the range, it suggests a change may have occurred. In yr case, over-trimming will logically give an increase in "trim" yield / decrease in fillet yield, under-trimming the opposite.

 

IMEX some species permit very small target ranges, others not. But no experience with tuna, sorry. Lists of typical yields for defined end-products from  various seafood species can be found in some textbooks but practical data often diverges.

 

Rgds / Charles

Hi charles

thank you very much ,,, I think I prefer to use practical data.

Are you looking for a species specific yield percentage?

With fish it often depends on the type of production (manual or automated) and the time of the season (fish are soft when they spawn, less recovery).

I may be able to help you if you provide species, process methods, and product types.   

I work with seafood for 5 years and have collected data over this timeframe.