USDA - Weights Measures and Conversion Factors For Agricultural Commodities and Their Products PDF

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 i
June 1992
Contents
Table 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 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 -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 . . . . . 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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 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 . . . . . . . . . . . . . . . . . . . .
Page
3 4 6 9 10 11 18 19 19 20 21 22 23 24 24 25 27 28 28 29 34 35 36 38 38 39 40 41 42 42 43 43 44
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ContentsContinued
Table Page
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
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 . . . . . . . . . . . . . . . . . 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 . . . . . . . . . . . . . . . . . . . . . . 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 . . . . . . . . . . . . . . . . . . . . . . . . . . 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 . . . . . . . . . . . . . . . . . . . . .
44 45 46 47 48 49 51 52 53 54 55 56 57 58 58 59 59 60 60 61 61 62 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
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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.
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,
tera,
(E), (P),
(T),
meaning 1018 meaning 1015

meaning 1012
deci, centi,
milli,
(d), (c),
(m),
meaning 10-1 meaning 10-2

meaning 10-3
giga, (G), mega, (M), kilo, (k),

hecto, (h),
meaning 10 meaning 106 meaning 103

meaning 102
micro, (), nano, (n), pico, (p),

femto, (f),
meaning 10-6 meaning 10-9 meaning 10-12

meaning 10-15
deka,
(da),
meaning 10
atto,
(a),
meaning 10-18
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.)
Table 1Metric weights and measures

Linear measure 10 millimeters (mm) 10 centimeters 10 decimeters 10 meters 10 dekameters 10 hectometers 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 = = = = = = 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 centiliter (cL) 1 deciliter (dL) 1 liter 1 dekaliter (daL) 1 hectoliter (hL) 1 kiloliter (kL) = = = = 100 milliliters 1 000 milliliters 100 liters 1 000 liters = = = = = = 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 centimeter (cm) 1 decimeter (dm) 1 meter (m) 1 dekameter (dam) 1 hectometer (hm) 1 kilometer (km) = = = = 100 millimeters 1 000 millimeters 100 meters 1 000 meters
1 hectare (ha)
Weight 10 milligrams (mg) 10 centigrams 10 decigrams 10 grams 10 dekagrams 10 hectograms 1 000 kilograms = = = = = = = 1 centigram (cg) 1 decigram (dg) 1 gram (g) 1 dekagram (dag) 1 hectogram (hg) 1 kilogram (kg) 1 megagram (Mg) = = = = = 100 milligrams 1 000 milligrams 100 grams 1 000 grams 1 metric ton (t)
Table 2Customary weights and measures of the United States

Linear measure 12 inches (in) 3 feet 16 feet 40 rods 8 furlongs 1 852 meters Area measure 144 square inches (in2) 9 square feet 272 square feet 160 square rods 640 acres 1 mile square 6 miles square Cubic measure 1,728 cubic inches (in3) 27 cubic feet = 1 cubic foot (ft3) = 1 cubic yard (yd3) = = = = = = = = = 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 = = = = = = = 1 foot (ft) 1 yard (yd) 1 rod (rd), pole, or perch 1 furlong (fur) 10 chains 1 U.S. statute mile (mi) 6,076.11549 feet (approximately)
= = = =
660 feet 201.168 meters 5,280 feet 1 international nautical mile
= 43,560 square feet
= 36 square miles
Gunter's or surveyor's chain measure 0.66 foot (ft) 100 links 8 000 links 1 rod 80 chains Liquid measure 4 gills (gi) 2 pints 4 quarts Dry measure 2 pints (pt) 8 quarts 4 pecks = = = = = 1 quart (qt) 1 peck (pk) 16 pints 1 bushel (bu) 32 quarts = 67.2006 cubic inches = 537.605 cubic inches = 2,150.42 cubic inches Continued = 1 pint (pt) = 1 quart (qt) = 1 gallon (gal) = 28.875 cubic inches = 57.75 cubic inches = 231 cubic inches = = = = = = = 1 link (li) 1 chain (ch) 4 rods 1 U.S. statute mile (mi) 25 links 1 U.S. statute mile (mi) 320 rods = 20.116 8 meters = 66 feet
= 5,280 feet
Table 2Customary weights and measures of the United StatesContinued

Avoirdupois weight
27-11/32 grains 16 drams 16 ounces 100 pounds 20 hundredweights = = = = = = = 1 dram (dr) 1 ounce (oz) 437 grains 1 pound (lb) 7,000 grains 1 hundredweight (cwt) 1 ton
= 256 drams
= 2,000 pounds
Values in gross or long measure

112 pounds 20 gross or long hundredweights = = = 1 gross or long hundredweight 1 gross or long ton 2,240 pounds
Table 3Conversion of weights and measures

Units of lengthInternational measure Unit 1 inch 1 foot 1 yard 1 mile 1 centimeter 1 meter = = = = = = Inches 1 12 36 63,360 0.3937008 39.37008 Feet 0.08333333 1 3 5,280 0.03280840 3.280840 Yards 0.02777778 0.3333333 1 1,760 0.01093613 1.093613 Centimeters 2.54 30.48 91.44 160 934.4 1 100 Meters 0.025 4 0.304 8 0.914 4 1 609.344 0.01 1
LengthSurvey measure Unit 1 link 1 foot 1 rod 1 chain 1 mile 1 meter = = = = = = Feet 0.66 1 16.5 66 5,280 3.280833 Rods 0.04 0.06060606 1 4 320 0.1988384 Chains 0.01 0.01515152 0.25 1 80 0.0497096 Miles 0.000125 0.0001893939 0.003125 0.0125 1 0.0006213699 Meters 0.201 168 4 0.304 800 6 5.029 210 20.116 84 1 609.347 1
AreaInternational measure
Unit Square inches
Square feet 0.006944444 1 9 0.001076391 10.76391 Square meters 0.000 645 16 0.092 903 04 0.836 127 36 0.000 1 1
Square yards 0.0007716049 0.1111111 1 0.000119599 1.195990
1 square inch 1 square foot 1 square yard 1 square centimeter 1 square meter Unit 1 square inch 1 square foot 1 square yard 1 square centimeter 1 square meter
= = = = =
1 144 1,296 0.1550003 1 550.003 Square centimeters
= = = = =
6.451 6 929.030 4 8 361.273 6 1 10 000
Units of areaSurvey measure

Unit
1 square foot
Square feet
= 1
Square rods
0.003673095 1 16 160 102,400 0.03953670 395.3670
Square chains
0.0002295684 0.0625 1 10 6,400 0.002471044 24.71044
Acres
0.00002295684 0.00625 0.1 1 640 0.0002471044 2.471044 Continued
1 square rod 1 square chain 1 acre 1 square mile

1 square meter
= 272.25 = 4,356
= 43,560
= 27,878,400
= 10.763 87 = 107,638.7
1 hectare
Table 3Conversion of weights and measuresContinued

Unit 1 square rod 1 square chain 1 acre 1 square mile 1 square meter 1 hectare Volume Unit 1 cubic inch 1 cubic foot 1 cubic yard 1 cubic centimeter 1 cubic decimeter 1 cubic meter Unit 1 cubic inch 1 cubic foot 1 cubic yard 1 cubic centimeter 1 cubic decimeter 1 cubic meter CapacityDry measure Unit 1 dry pint 1 dry quart 1 peck 1 bushel 1 cubic inch 1 cubic foot 1 liter 1 cubic meter Unit 1 dry pint 1 dry quart 1 peck 1 bushel 1 cubic inch 1 cubic foot 1 liter 1 cubic meter = = = = = = = = = = = = = = = = Dry pints 1 2 16 64 0.0297616 51.42809 1.816166 1,816.166 Cubic inches 33.6003125 67.200625 537.605 2,150.42 1 1,728 61.02374 61,023.74 Dry quarts 0.5 1 8 32 0.0148808 25.71405 0.9080830 908.0830 Cubic feet 0.01944463 0.03888925 0.311114 1.244456 0.0005787037 1 0.03531467 35.31467 Pecks 0.0625 0.125 1 4 0.00186010 3.214256 0.1135104 113.5104 Liters 0.550 610 5 1.101 221 8.809 768 35.239 07 0.016 387 06 28.316 85 1 1 000 Bushels 0.015625 0.03125 0.25 1 0.000465025 0.80356395 0.02837759 28.37759 Cubic meters 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 = = = = = = = = = = = = Cubic inches 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 Cubic feet 0.0005787037 1 27 0.00003531467 0.03531467 35.314 67 Liters 0.016 387 064 28.316 846 592 764.554 857 984 0.001 1 1 000 Cubic yards 0.00002143347 0.03703704 1 0.000001307951 0.001307951 1.307951 Cubic meters 0.000 016 387 064 0.028 316 846 592 0.764 554 857 984 0.000 001 0.001 1 = = = = = = Square miles 0.000009765625 0.00015625 0.0015625 1 0.0000003861006 0.003861006 Square meters 25.292 95 404.687 3 4 046.873 2 589 998 1 100 000 Hectares 0.002 529 295 0.040 468 73 0.404 687 3 258.999 8 0.000 1 1
Table 3Conversion of weights and measuresContinued CapacityLiquid measure Unit

1 fluid ounce 1 liquid pint 1 liquid quart 1 gallon 1 cubic inch 1 cubic foot 1 milliliter 1 liter = =
Fluid ounces
1 16
Liquid pints
0.0625 1
Liquid quarts
0.03125
Gallons 0.0078125
0.125
=
= =
32
128 0.5541126
2
8 0.03463203 59.84416 0.002113376 2.113376
0.5 1
4 0.01731602 29.92208 0.001056688 1.056688
0.25 1
0.004329004 7.480519 0.0002641721 0.2641721
=
= =
957.5065
0.03381402 33.81402
Unit
1 fluid ounce
Cubic inches = = =
= = = = =
Cubic feet
0.001044379 0.01671007 0.03342014 0.1336806 0.0005787037 1 0.00003531467 0.03531467
Milliliters
29.573 53 473.176 5 946.352 9 3 785.412 16.387 06 28 316.85 1 1 000
Liters 0.029 573 53 0.473 176 5

0.946 352 9 3.785 412 0.016 387 06 28.316 85 0.001 1
1 liquid pint
1 liquid quart 1 gallon 1 cubic inch 1 cubic foot 1 milliliter 1 liter
1.8046875 28.875 57.75

231 1 1,728 0.06102374 61.02374
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 1 avoirdupois pound 1 short hundredweight 1 short ton 1 long ton 1 kilogram 1 metric ton Unit 1 avoirdupois ounce 1 avoirdupois pound 1 milligram 1 gram 1 kilogram = = = = = = = = = = = = = Avoirdupois ounces 1 16 1,600 32,000 35,840 35.27396 35,273.96 Long tons 0.0004464286 0.04464286 0.8928571 1 0.0009842065 0.9842065 Avoirdupois pounds 0.0625 1 100 2,000 2,240 2.204623 2,204.623 Kilograms 0.453 592 37 45.359 237 907.184 74 1 016.046 908 8 1 1 000 Milligrams 28 349.523 125 453 592.37 1 1 000 1 000 000 Short hundredweights 0.000625 0.01 1 20 22.4 0.02204623 22.04623 Short tons 0.00003125 0.0005 0.05 1 1.12 0.001102311 1.102311 Metric tons 0.000 453 592 37 0.045 359 237 0.907 184 74 1.016 046 908 8 0.001 1 Grams 28.349 523 125 453.592 37 0.001 1 1 000
Avoirdupois pounds = = = = = 0.0625 1 0.000002204623 0.002204623 2.204623
Table 4Other 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 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 = = = = = = = = 31 to 42 gallons1 7,056 cubic inches 105 dry quarts 3.281 bushels, struck measure 5,826 cubic inches 86 45/64 dry quarts 2.709 bushels, struck measure 128 cubic feet = = = = = = = 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 = = = = = = = = = = 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 barrel (bbl), standard, cranberry
1 cord (cd) (firewood) Water flow relationships (approximations) 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 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 264.2 million gallons per day 296.12 acre-feet per year
1 thousand acre-feet per year
1 million cubic meters per day 1 thousand cubic meters per day
1 There are a variety of "barrels" established by law or usage. For example, Federal taxes on fermented liquors are based on a barrel of 31 gallons; many State laws fix the "barrel for liquids" as 31 gallons; one State fixes a 36-gallon barrel for cistern measurement; Federal law recognizes a 40-gallon barrel for "proof of spirits"; by custom, 42 gallons comprise a barrel of crude oil or petroleum products for statistical purposes, and this equivalent is recognized "for liquids" by four States.
Table 5Factors for converting domestic and metric weights and measures commonly used for agricultural commodities
Domestic weight 1 ounce 1 pound 1 pound 1 pound 1 pound 1 pound 1 pound
1 short ton
Equivalent = = = = = = = = = = 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 0.907 185 metric ton 1.016 047 metric tons 0.892857 long ton 500 short tons 453.592 5 metric tons 446.4286 long tons
Metric weight 1 gram 1 gram 1 kilogram 1 metric quintal 1 short ton 1 metric ton 1 long ton 1 metric ton 1 metric ton 1 long ton 1 short ton 1 metric ton 1 long ton = = = = = = = = = = = = =
Equivalent 0.035274 ounce 0.0022046 pound 2.204622 pounds 220.4622 pounds 2,000 pounds 2,204.622 pounds 2,240 pounds 1.102311 short tons 0.984206 long ton 1.12 short tons 0.002 million pounds 0.0022046 million pounds 0.00224 million pounds
1 long ton 1 short ton
1 million pounds = 1 million pounds = 1 million pounds =
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 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
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 1 short ton 1 metric ton 1 long ton = = = 35.714 bushels 39.368 bushels 40 bushels
48-pound bushel of barley, buckwheat, and apples

1 bushel 1 bushel 1 bushel = = = 0.024 short ton 0.021 772 metric ton 0.021429 long ton 1 short ton 1 metric ton 1 long ton = = = 41.667 bushels 45.9296 bushels 46.667 bushels
32-pound bushel of oats

1 bushel 1 bushel 1 bushel = = = 0.016 short ton 0.014 515 metric ton 0.014286 long ton 1 short ton 1 metric ton 1 long ton = = = 62.5 bushels 68.8944 bushels 70 bushels
38-pound bushel of oats

1 bushel 1 bushel 1 bushel = = = 0.019 short ton 0.017 24 metric ton 0.01696 long ton 1 short ton 1 metric ton 1 long ton = = = 52.63 bushels 58.016 bushels 58.94 bushels
10
Table 6Individual commodity weights and measures Approximate net weight

Commodity Unit
Metric
Kilograms Alfalfa seed Apples 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 Bushel
United States
Pounds
60 40 40 24 26 23 20
27.2 18.1 18.1 10.9 11.8 10.4

9.1
Bushel basket or carton Carton, tray or cell pack Lug, loose 4-basket crate Carton -box Bushel Crate
Lug Flat or carton, 2 layer
22.7 13.6 5.4-6.8

11.8
50 30 12-15 26 40 48 56 60 100 28-32 28-32 25 38 380 425

450 6 14-30
Carton Bushel Bushel Bushel Sack Bushel Bushel Sack Crate or carton 50-gallon barrel 50-gallon barrel 50-gallon barrel 12, -pint baskets Bushel Carton Bale Bushel Carton Bushel Box Open mesh bag, sack Wirebound crate Western crate 15-inch wirebound crate 1-1/9-bushel wirebound crate carton or crate Sacks, 48 1-pound and 24 2-pound Sacks
18.1 21.8 25.4 27.2 45.4 12.7-14.5 12.7-14.5

11.3 17.2
172
193 204 2.7 6.4-13.6 10.4
23
333 44-50 25
151 20.0-22.7 11.3 21.8 30.9

22.7 22.7 36.3 22.7-24.0 18.1-20.4 18.1
48 68
50
50 80 50-53 40-45 40
48
21.8 22.7
50 Continued
11
Table 6Individual commodity weights and measuresContinued

Approximate net weight
Commodity
Unit Metric United States
Kilograms Castor beans

Castor oil Bushel Gallon Western Grower's Association crate Carton, filmwrapped trimmed LI wirebound crate Carton or crate Lug, California Lug, Northwest Flat of 12 pots Bushel Bag 18.6
Pounds
41 8 50-60 25 60 60 18 20 10
3.6
22.7-27.2 11.3 27.2 27.2 8.2 9.1 4.5 27.2 60 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
2.7 15.0 21.3 11.3
Cauliflower Celery Cherries Chives Clover seed Coffee Corn: Ear, husked Shelled Meal Oil Syrup Sweet Cotton Cottonseed Cottonseed oil Cowpeas Cranberries
Cream, 40-percent butterfat Cucumbers Dewberries Eggplant Eggs, average size Escarole Figs, fresh Flaxseed Flour, various Garlic
60
132.3 70 56
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
Flat, 12 -pint baskets 1-1/9-bushel, carton/crate Case, 30 dozen 1-1/9-bushel, carton/crate Flat 1 layer tray pack Bushel Bag Carton or crate, bulk Carton of 12-tube or 12-film bag package (2 cloves each)
50
7.7 11.72 50 42 500 480 32 7.7 60 100 18 8.38 55 6 33 47.0 25 6 56 100 30 10 Continued
2.7
25.4 45.4 13.6 4.5
12

Commodity
Unit
Metric
Kilograms
United States
Pounds
40 40 40 34
Grapefruit: Florida and Texas Florida Texas California and Arizona Grapes Eastern Western Hempseed Hickory nuts Honey Honeydew melons Hops Horseradish roots Hungarian millet seed Kale Kapok seed Kiwifruit: California New Zealand Leeks Lemons: Florida California and Arizona Lentils Lettuce Lettuce, hothouse Limes Linseed oil Malt Mangoes: Florida Mexico Maple syrup Meadow fescue seed Milk Millet Molasses, edible
-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

9.1
22-23
20 28
12.7
9.1
20
44 50
Bushel
Bushel Gallon carton Bale, gross Sack Bushel Carton or crate Bushel 1-layer flat 1-layer carton 4/5-bushel crate 4/5-bushel carton Carton
20.0 22.7
5.4
11.84
30 200
13.6 90.7 22.7 21.8-22.7 11.3 15.9-18.1 1.8-2.7 3.2-4.1

9.1
50 48-50 25 35-40
4-6 7-9 20 42
Bushel
Carton 24-quart basket Carton Gallon Bushel Flat Lug Gallon Bushel
19.1 17.2 27.2 22.7 4.5 17.2 3.5 15.4 6.4 4.5-5.0 5.00 10.9 3.90 21.8-22.7
5.3
38 60 50 10
38
7.7
34 14
10-11 11.02
24
Molasses, inedible
Gallon Bushel Gallon Gallon
5.3
8.62 48-60 11.74 11.74 Continued
13

Commodity
Unit
Metric
United States
Pounds
58-60
Kilograms
Mustard seed
Nectarines
Bushel Los Angeles lug, 2-layer tray pack Lug or carton, tight-fill Bushel
Bushel hamper or crate
26.3-27.2
10.0 11.3 14.5 13.6 8.2 8.2

6.8-8.2
22 25 32 30 18
18 15-18
Oats Okra
5/9-bushel crate
Carton 12-quart basket, crate, or carton Lug
Olives Olive oil Onions, dry Onions, green bunched Onion sets
Oranges:
Gallon Sack
Carton Bushel
11.3-13.6 3.5
22.7
25-30
7.6
5.9 12.7-14.5 19.5 19.1

17.2
50 13
28-32 43 42 38 14 7.7
Florida
Texas
4/5-bushel carton
7/10-bushel carton Carton
California and Arizona Orchardgrass seed Palm oil Papayas

Parsley
Bushel
Gallon
6.4
3.5
Parsnips
Peaches Peanut oil
Carton Carton, bushel basket, or crate 5-dozen bunches Bushel

-bushel, carton/crate
4.5 9.1-11.3 22.7 17.2 10 3.5 7.7

9.5 11.3 11.3 16.3
10 20-25 50 38 22 7.7 17 21
25
2-layer carton or lug Gallon

Bushel
Peanuts, unshelled:
Virginia type
Runners, southeastern Spanish Southeastern Southwestern Pears: California Northwest Peas, green: Unshelled Dry
Bushel Bushel Bushel Carton 4/5-bushel carton 4/5-bushel carton Bushel Bushel
25
36 46
20.9 20.4 12.7-13.6 27.2
45
28-30 60 Continued
14

Commodity
Unit Metric United States
Kilograms
Peppers, green Bushel, 1-1/9-bushel carton/crate Bushel 2-layer tray pack, lug or carton 1-layer tray pack, flat or carton Carton
Pounds
28 37-40 20-25 10-12 40 50
12.7
16.8-18.1 9.1-11.3 4.5-5.4
Perilla seed Persimmons Pineapples

Plantains
18.1
22.7 12.7 13.6 10.0-11.8 31.8 25.4 20.9 45.4 45.4 8.2 10.0 5.4 5.0-5.4 18.1 22.7-27.2 2.7
Carton
-bushel carton -bushel carton 2-layer carton or lug Bushel Bushel Bushel Carton Sack Box, wrapped pack Carton/lug 2 layer Carton of 24, 8-ounce film bags Carton of 30, 6-ounce film bags 40-pound film bag Bushel Flat 12 -pint baskets Bushel Gallon Bushel
Plums
Prunes Pomegranates
28
30 22-26
Popcorn:
On ear
Shelled Poppy seed Potatoes

Prickly pears
70 56
46 100 100
18 22 12 11-12
40 50-60
Quinces Radishes, topped
Rapeseed Raspberries Redtop seed Refiners' syrup

Rice: Rough
22.7-27.2
5.2 20.4 45.4 73.5 45.4
6 50-60
11.45 45 100 162
Bag
Barrel
Milled Rosin Rhubarb

Rutabagas
Pocket or bag Drum, net

Carton or lug 5-pound carton Sack Bushel Sack, crate, or carton Bushel
Rye Savory Sesame seed Shallots

Sorgo:
236 9.1 2.3 22.7 25.4

16.8 20.9 18.1 22.7 5.2 25.4
100 520 20 5 50
56
37
46 40 50
Sacks of 8, 5-pound bags

Bushel Gallon Bushel
Seed Syrup Sorghum grain
11.55
56
Continued
15

Approximate net weight Commodity
Unit Metric Kilograms United States Pounds

60
Soybeans Soybean oil Spelt Spinach Strawberries Sudangrass seed Sugarcane: Syrup (sulfured or unsulfured) Sunflower seed Sweetpotatoes Tangerines: California and Arizona Florida Timothy seed Tobacco: Maryland Flue-cured Burley Dark air-cured Virginia fire-cured Kentucky and Tennessee fire-cured Cigar-leaf
Bushel Gallon Bushel Bushel 12, 1-pint Bushel Gallon
27.2 3.5 18.1 11.3 5.4 18.1
7.7
40 25 12 40 11.45
5.2
10.9-14.5 18.1
Bushel Carton
24-32 40
Carton 4/5-bushel carton/crate Bushel Hogshead Hogshead Hogshead Hogshead Hogshead Hogshead Case Bale Crate Carton 2-layer flat 12-quart basket Gallon Sack Carton Gallon Bushel Bushel
11.3 19.5 20.4
25
43
45 775 950 975

1,150 1,350
352 431 442 522 612 680

113-166 68.0-79.4 27.2
1,500 250-365 150-175 60
Tomatoes
Tomatoes, hothouse Tung oil Turnips: Without tops Bunched Turpentine Velvetbeans (hulled) Vetch Walnuts Watermelon
Watercress Wheat
11.3 9.1 9.1 3.5

11.3 17.2
25 20
20
7.8 25
38 7.23 60 60
3.3 27.2 27.2

22.7 38.6 476.3 3.6 27.2
Sacks Carton Bin Carton, 25 bunches Bushel
50
85 1,050
8 60
Continued
16
Note: Much of this table on individual commodity weights and measures was taken from Agricultural Statistics, 1990, prepared by USDA's National Agricultural Statistics Service, Agricultural Statistics Board. Some of the weights were suggested by the Agricultural Marketing Service, U.S. Department of Agriculture. The table covers many important agricultural products, but it does not cover all farm products or all containers for any one product. The information was assembled from State schedules of legal weights, various sources within the U.S. Department of Agriculture, and materials from other Government agencies. For most products, especially fruits and vegetables, there is considerable variation in weight per unit of volume because of differences in variety, size, condition and tightness of pack, degree to which the container is heaped, and other factors. An effort was made to select representative averages for listed products. For commodities for which there is considerable shrinkage, the point of origin weight or weight at harvest was used. The approximate or average weights given in this table do not necessarily have official standing as a basis for packing or as grounds for settling disputes. Nor are they all recognized as legal weights. Considerable information is available on dimensions of the various units and containers listed in Agricultural Statistics.
17
Table 7Factors used to convert pounds of carcass weight to retail and trimmed, boneless equivalent weights for red meats, 1970 to 19911
Beef Year Retail
Boneless
Pork2 Retail Boneless Retail Kilograms
Veal
Boneless
Lamb and mutton Retail Boneless
1970 1971 1972 1973

1974
0.337 .337 .337 .337 .337

.337
0.318
0.349 .349 .350 .350 .351 .351 .352 .352 .352 .353 .353 .354 .354 .355 .355 .356 .355 .355 .354 .354 .354 .354
0.303 .305 .308 .310 .312 .315 .317 .319 .321 .322 .324 .326 .327 .328 .329 .330 .331 .331 .332 .332 .332 .332
0.378 .378 .378 .378 .378 .378 .378 .378 .378 .378 .378 .378 .378 .378 .378 .378 .378 .378 .378 .378 .378 .378 Pounds
0.312 .312 .312 .312 .312 .312 .312 .312 .312 .312 .312 .312 .312 .312 .312 .312 .312 .312 .312 .312 .312 .312
0.406 .406
.406 .406 .406 .406 .406 .406 .406 .406 .406 .406 .406 .406 .406 .406 .406 .406 .406 .406 .406 .406
0.300 .300 .300 .300 .300 .300 .300 .300 .300 .300 .300 .300 .300 .300 .300 .300 .300 .300 .300 .300 .300 .300
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 .333
.324 .321
.318 .318 .318 .318 .318 .318 .318 .318 .318 .318 .318 .318 .318 .318 .318 .315 .305
.304 .304 .304 .304
.321
.321 .321
1970 1971 1972
.740
.740 .740 .740 .740 .740 .740 .740
.698
1973 1974 1975 1976 1977 1978 1979 1980 1981 1982 1983 1984 1985 1986 1987 1988 1989 19902 19913
1 2
.740
.740 .740 .740 .740 .740 .740
.740 .730 .710 .705 .705 .705 .705
.698 .698 .698 .698 .698 .698 .698 .698 .698 .698 .698 .698 .698 .698 .698 .690 .670 .667 .667 .667 .667
.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
.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
ERS estimates. Revised 1991. 3 Preliminary.
18
Table 8Cattle, calves, sheep and lambs, and hogs slaughtered: Average live weight and dressing yields, 1980-89 and 1990 Species
Live weight, commercial Average, 1980-89 Pounds Cattle 1990 Pounds 1,136 283 125 249 Dressing yield1 (federally inspected) Average, 1980-89 1990
Kilograms
494.9 112.5 52.2 111.1
Kilograms 515.3 128.4 56.7 112.9
--------- Percent --------59.4 60.9 50.2 71.5 60.2
Calves Sheep and lambs Hogs

1
1,091 248 115 245
63.2 50.8 72.4
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 9Yield of trimmed, mostly boneless retail cuts and lean trim from steer beef carcasses by yield grade and degree of marbling, for two levels of fat remaining on cuts
Yield grade Thickness of fat remaining
1 2 3 4 5
Degree of marbling
Traces
Slight
Small1
Modest
Pounds of mostly boneless, trimmed cuts per pound of carcass weight2 8 mm (.32 in.) 0.781 .735 0.750 .697 0.721 .666 0.689 .633
NA NA
0.778 .728
0.746 .694
0.724 .669
0.700 .643
0 mm
Kilograms of mostly boneless, trimmed retail cuts per pound of carcass weight
8 mm (.32 in.) 0 mm
.356 .335
.342
.329
.304
.314 .289
NA NA
.355
.332
.340 .316
.330 .305
.319 .293
.318
NA = Not available. "Small" is the minimum degree of marbling to qualify a young carcass for the Choice quality grade. 2 Boneless except dorsal and transverse spinous processes left in short loin and dorsal spinous processes and rib bones left in rib cuts. Source: All based on data from the Roman L. Hruska U.S. Meat Animal Research Center, reported in J.D. Crouse, L.V. Cundiff, R.M. Koch, and M.E. Dikeman, "Closely vs. Totally Trimmed Retail Product Yields of Carcass Beef," Journal of Animal Science, 66 (Supp. 1), p. 125.
1
19
Table 10Veal and calf: Yield of bone-in cuts and boneless meat plus boneless to bone-in conversion factors 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 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 36.4 7.0 4.8 3.2 100.0 49.7 27.6 14.3 7.8 50.3 38.8 6.4 3.4 1.7 68.5 70.4 73.5 62.8 73.8 66.6 72.8 73.3 53.4 69.5 69.3 72.8 62.6 69.3 70.1 73.5 69.8 68.5 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 16.60 3.19 2.19 1.46
45.59 22.66 12.58 6.52 3.56 22.93 17.69 2.92 1.55 .78
Carcass and wholesale cuts
Factors for converting pounds of boneless meat to untrimmed bone-in equivalent Choice and Good Standard, Utility, and Cull2
1.46 1.42 1.36 1.59 1.35 1.51 1.38 1.36 1.87
1.44 1.45 1.38 1.62 1.45 1.44 1.37 1.45 1.48
31.23 32.10 33.51 28.63 33.65 30.36 33.19 33.42 24.35 0
31.69 31.60 33.19 28.54 31.60 31.96 33.51 31.82 31.23 0
.67 .65 .62 .72 .62 .69 .63 .62 .85 0
.66 .66 .63 .74 .66 .66 .62 .66 .67 0
= Not applicable. 1 All cuts trimmed of fat exceeding to inch. 2 Cull grade no longer used.
20
Table 11Choice beef: Yields of retail cuts per pound of carcass weight by yield grade1
Yield grade
Retail cut
1
3
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
Salable retail cuts Fat Bone Total
0.037 .049 .048 .027 .091 .053 .099 .063 .064 .025 .005 .123 .133 .003
.820 .076 .104 1.000
0.035 .045 .046 .026 .087 .052 .094 .062 .061 .023 .005 .113 .122 .003
.774
0.033 .041 .044 .025 .083 .051 .089 .061 .058 .021 .005 .103 .111 .003 .728 .178 .094 1.000 Kilograms
0.031 .037 .042 .024 .079 .050 .084 .060 .055 .019 .005 .093 .100 .003
.682 .229 .089 1.000
0.029 .033 .040 .023 .075 .049 .079 .059 .052 .017 .005 .083 .089 .003
.636
.280 .084
.127 .099 1.000
1.000
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
Salable retail cuts Fat Bone Total
1
.017 .022 .022 .012 .041 .024 .045 .029 .029 .011 .002 .056 .061 .001
.374
.016 .021 .021 .012 .040 .024 .043 .028 .028 .010 .002 .052 .056 .001 .353 .058 .045 .456
.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 .311 .104 .041 .456
.013 .015 .018 .010 .034 .022 .036 .027 .024 .008 .002 .038 .041 .001 .290 .128 .038 .456
.332 .081 .043 .456
.035 .047
.456
Reflects fat trim levels of to 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 12Physical composition of raw retail beef cuts trimmed to -inch fat
Separable lean Separable fat 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
1 2
Cut and grade
Refuse1
Cut and grade
Separable lean
Separable fat Percent
Refuse1
69.6 72.8 66.8 66.9 64.8 58.5 57.5 60.2 85.2 84.8 83.1 89.5 74.9 73.6 80.0
30.1 27.2 32.6 17.9 16.3 25.4 26.4 23.8 11.9 14.5 13.3 8.5 23.7 17.5 14.9
0.3 0 .6 15.2 18.9 16.1 16.1 16.0 2.9 .7 3.6 2.0 1.4 8.9 5.1
ChoiceContinued Shank Short loin Porterhouse T-bone Top loin Tenderloin Top sirloin Select: Chuck Arm Blade Rib Whole Large end Small end Round Full cut Bottom Eye Tip Top Tenderloin Top loin Top sirloin Prime: Rib Whole Large end Small end Round Tip Top Tenderloin Top loin
60.0 63.0 60.6 71.7 74.7 79.0
6.0 18.5 17.1 18.5 23.6 15.8
34.0 18.5 22.3 9.8 1.7 5.2
68.0 66.3 60.3 59.4 61.9 83.0 86.5 85.7 84.7 89.9 75.0 75.7 81.2
16.5 14.7 23.7 24.3 22.8 11.1 11.3 13.8 12.1 8.3 23.8 16.5 13.9
15.5 19.0 16.0 16.3 15.3 5.9 2.2 .5 3.2 1.8 1.2 7.8 5.0
66.0 63.4 93.0 56.8 75.0 55.8 58.6 41.0 83.0 84.1 84.0 81.6 89.1
19.0 17.7 5.0 26.8 20.7 28.2 24.7 32.0 11.1 12.5 15.1 14.2 8.6
15.0 18.9 2.0 16.4 4.3 16.0 16.7 27.0 5.9 3.4 .9 4.2 2.3
56.1 55.1 57.5 82.5 93.7 74.9 72.4
28.6 31.0 25.0 12.1 4.9 22.3 22.3
15.3 13.9 17.5 5.4 1.4 2.8 5.3
Mostly bone or connective tissue. Trimmed to 0-inch fat.
Source: U.S. Dept. Agr., Human Nutrition Information Service, Composition of Foods: Beef Products, AH-8-13, May 1990, pp. 19-22.
22
Table 13Fresh pork from barrows and gilts: Yields of selected cuts
Carcass and wholesale cuts Yield of wholesale cuts per pound of Live weight Carcass Pounds Kilograms Packer-dressed carcass Boneless, skinless meat Hams: Skinned, bone-in Skinned, semi-boneless Skinless, boneless Shoulders: Picnics Skinned, bone-in Skinless, boneless Butts, skinless Bone-in (Boston) Boneless Loins: Bone-in Boneless Bellies: Slab, skin on Slab, skin off Jowls (bacon squares) Spareribs Feet, front Tails Neckbones Trimmings: 72-percent lean 42-percent lean Fat, skin, and other Bone Shrink and loss 0.7350 .5358 0.335 1 .244 3 Pounds Kilograms 1.0000 .7290 0.455 9 .332 4 Yield of trimmed boneless meat per pound of wholesale cut Pounds 0.7290 1.0000 Kilograms 0.332 4 .455 9 Factors for converting 1 pound of boneless meat to bone-in equivalent Pounds 1.3700 1.0000 Kilograms 0.624 6 .455 9
.1770 .1416 .1168
.080 7 .064 6 .053 3
.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
.0680 .0510 .0480 .0451
.031 0 .023 3 .021 9 .020 6
.0925 .0694 .0653 .0614
.042 2 .031 6 .029 8 .028 0
.7500 1.0000 .9400 1.0000
.341 9 .455 9 .428 6 .455 9
1.3300 1.0000 1.0600 1.0000
.606 4 .455 9 .483 3 .455 9
.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
.1250 .0938 .0100 .0290 .0080 .0020 .0100 .0270 .0090 .0570 .1417 .0270
.057 0 .042 8 .004 6 .013 2 .003 6 .000 9 .004 6 .012 3 .004 1 .026 0 .064 6 .012 3
.1701 .1276 .0136 .0395 .0109 .0027 .0136 .0367 .0122 .0776 .1928 .0367
.077 6 .058 2 .006 2 .018 0 .005 0 .001 2 .006 2 .016 7 .005 6 .035 4 .087 9 .016 7
.7500 1.0000
.341 9 .455 9
1.3300 1.0000
.606 4 .455 9
= Not applicable. Source: Lawrence A. Duewer, Kevin Bost, and Gene Futrell, "Revisions in Conversion Factors for Pork Consumption Series," Livestock and Poultry Situation and Outlook Report, LPS-45, Jan. 1991, p. 37.
23
Table 14Lamb: Yields of bone-in cuts and boneless meat plus boneless to bone-in conversion factors1
Yield per 100 pounds of carcass weight Pounds Kilograms
Wholesale cuts
Boneless meat per 100 pounds of wholesale cut2

Pounds 65.8 65.9 59.9 70.2 63.5 65.7 69.0 60.3 Kilograms 30.000 30.045 27.310 32.006 28.951 29.954 31.459
Factors for converting trimmed boneless meat to bone-in equivalent2 Pounds 1.52 1.52 1.67 1.42 1.57 1.52 1.45 1.66 Kilograms 0.693 .693 .761 .647 .716 .693 .661
Carcass, whole3 Foresaddle, whole Breast, including shank Chuck Hotel rack Hindsaddle, whole Leg Loin, including flank and kidney
1 2
100.0 51.4 16.4 27.2 7.8 48.6 31.0 17.6
45.592 23.434 7.477 12.401 3.556 22.158 14.134 8.024
27.492
.757
Based on Prime, Choice, and Good yield grade 3 carcasses. USDA boning practice of cuts trimmed to 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).
Table 15Poultry: Average live weight and ready-to-cook yield, 1986-901

Average live weight 1986-89 weighted average 1986-89 weighted average Yield, live to ready-to-cook2 1986-89 weighted average
Poultry
1990
1990
1990
--- Kilograms --Chicken: Young

Mature All
---- Pounds ---4.29 4.57 4.30
------- Percent -------
1.95 2.07 1.95 4.38

9.40 10.55 9.32 2.96
1.98 2.14 1.99
4.37 4.71 4.38
72.59 61.73 72.11
72.62 61.01 72.25
Turkeys: Roaster, fryer Young Old All
4.43 9.68 11.11 9.64 2.98
9.65 20.72 23.27 20.56
9.77 21.34 24.49 21.25 6.57
77.70 79.31 76.55 79.28 70.71
77.99 79.16 76.74 79.13
Ducks
1 2
6.54
70.78
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.
24
Table 16Milk products: Federal standards of composition and average commercial contents
Federal standards
Commercial
Dairy products
Milkfat minimum
Milkfat maximum
Milk solids
not fat minimum
1989
milkfat
Percent Milks:
Whole 3.25 .50
Lowfat Skim Creams and mixtures: Light Light whipping Heavy Sour
Half and half
2.0 .5 30.0 36.0
8.25
3.30
8.25 8.25 8.25
1.74
.20
18.0 30.0
36.0
18.0 10.5 6.0
Eggnog
18.0
18.84 35.86 17.31 10.91 7.61

Commercial Milk solids not fat
Federal standards Milkfat minimum Total milk solids minimum
Milkfat Percent
Condensed products: Evaporated milk Sweetened condensed milk Condensed skim milk Sweetened condensed
7.5 8.5
25.5 28.0 24.0
7.90 8.50 .20 .20 1.50 Federal standards
18.00 19.50 29.80 29.80 26.40
skim milk
Condensed buttermilk
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 16Milk products: Federal standards of composition and average commercial contentsContinued
Federal standards Dairy products Milkfat minimum Moisture maximum Percent Dry products: Dry whole milk Nonfat dry milk Dry buttermilk1 Dry whey1 26.0 1.5 4.5
Milkfat Commercial Milk solids not fat
5.0 5.0 4.0 5.0
26.50 .80 5.30 1.20
71.00 96.20 91.90 94.30
Federal standards
Milkfat minimum Milkfat
Commercial
Milk solids not fat
Percent
Milkfat products: Butter Butteroil, anhydrous milkfat, or ghee Plastic cream
80.0
80.30 99.80 80.10
1.00
.10
1.10
= Not applicable. 1 Standards for U.S. Extra Grade. Sources: U.S. Dept. Agr., Food Safety and Quality Service, Federal and State Standards for the Composition of Milk Products (and Certain Non-Milkfat Products) as of January 1, 1980, Handbook No. 51, revised Sept. 1980.
26
Table 17Limits on selected contents of cheeses

Cheese products Milkfat in solids minimum Moisture Minimum 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 Maximum
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 45.0 45.0 30.0 30.0 50.0 32.0 45.0 38.0 43.0 50.0 50.0 2 23.0 20.0 Milkfat Minimum
40.0 52.0 45.0 52.0 45.0 39.0 44.0 Maximum Percent
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 60.0 52.0 60.0 52.0 46.0 32.0 45.0 34.0 41.0 50.0 42.0 3 44.0 60.0 Moisture maximum
Fresh: Cottage Lowfat cottage Cream Neufchatel
4.0 .5 33.0 20.0
2.0 33.0
80.0 82.5 55.0 65.0
= Not applicable. 1 Covered by the standard for soft ripened cheese. 2 Same as for cheese used or average of cheeses used but not less than 47.0, except for Swiss and Gruyere. 3 1 percent above moisture of cheese used or average of cheeses used but generally limited to 43.0 percent. Source: U.S. Dept. Agr., Food Safety and Quality Service. Federal and State Standards for the Composition of Milk Products (and Certain Non-Milkfat Products) as of January 1, 1980, Handbook No. 51, revised Sept. 1980.
27
Table 18Manufactured dairy products: Factors for obtaining farm milk equivalent on milkfat and skim solids bases1
Product
Butter American cheese Other cheese Canned milk Dry whole milk Nonfat dry milk
1
Milkfat basis 21.8 9.23 7.49 2.15 7.36 .22
Skim solids basis 0.12 9.9 9.99 2.09 8.26 11.58
Used to convert weight of manufactured dairy products to equivalent weight of farm milk. Subject to change as technical parameters become available.
Table 19Dairy products: Net weight of standard units1 Product Grams per liter Pounds per gallon Pounds per liter Kilograms per gallon
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
1 031 1 032 1 034 1 039 1 038 1 023 1 054 1 054 1 019 1 017 1 003 1 001 19 7302
8.60 8.61 8.63 8.67 8.66 8.54 8.80 8.80 8.50 8.49 8.37 8.35 43.52
2.27 2.28 2.28 2.29 2.29 2.26 2.33 2.33 2.25 2.24 2.21 2.21
3.90 3.91 3.91 3.93 3.93 3.87 3.99 3.99 3.86 3.85 3.80 3.79
= Not applicable. 1 At 10C (50F). 2 S.N.F. = Solids not fat. 3 Evaporated milk weights are per case of 48, 14.5-ounce cans.
28
Table 20Limits on content of selected ingredients for categories of processed meat products
Product 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 Beans with bacon or ham in sauce Beans with frankfurters in sauce Beans with meat in sauce Beans with meatballs in sauce 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 Stroganoff Beef with barbecue sauce Beef with gravy Breaded steaks, chops, and other Breakfast (frozen product containing meat) Breakfast sausage Ingredients Minimum of1 Maximum of1 Percent Meat2 Meat Meat Uncooked bacon Cooked bacon Smoked bacon Meat (cooked basis) Fresh uncooked meat Bacon or ham Franks Meat Meatballs Beef (cooked basis) Beef Beef (cooked basis) 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 Meat Meat Meat Sufficient cheese to characterize Meat Meat Meat in chili Meat Meat Meat Meat Water 26 61 8 40 20 8 35 12 20 12 20 20 50 18 25 50 50 50 45 30 50 50 15 25 25 15 12 10 12 40 25 40 16 6 25 12 70 30 3 30 50 3 3.5 35 10 20 3 Continued
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.
29
Table 20Limits on content of selected ingredients for categories of processed meat productsContinued
Product Ingredients Minimum of1 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 Deviled ham Fat Added moisture Added cereal Meat (cooked basis) Meat Meat Meat Meat Cured smoked ham Meat Meat (cooked basis) 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 12 8 35 25 35 4 18 20 10 35 50 35 25 18 12 10 5 18 15 50 15 33.3 65 15 72 50 35 0 0 30 10 2 15
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
15
30 10 2
30 10 2 3.5 2 Continued
See footnotes at end of table.
30
Product Ingredients Minimum of1 Maximum of1
Percent Fried rice with meat Fritter Meat Meat Breading Bacon (cooked basis) Meat Meat or 25% meat stock Meat (cooked basis) Meat (cooked basis) Meat (cooked basis) Beef (cooked basis) 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) Ham (cooked basis) Ham (cooked basis) Ham (cooked basis) Ham Fat Extenders Meat (cooked basis) Meat (cooked basis) Bacon (cooked basis) Meat (cooked basis) Meat (cooked basis) Meat 10 35 14 25 6 35 35 35 35 20 25 5 10 35 50 35 15 10 25 15 20 65 8 10 30 0
German style potato salad with bacon Goulash Gravy Gravy and sauerbraten Gravy and swiss steak Gravy and yankee pot roast Gravy with beef Ham (canned) Ham, cooked or cooked and smoked
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 See footnotes at end of table.
Meat Meat Dry sausage Ham or bacon
12 6 8 12
Liver Beef Ham (cooked basis) Meat Meat (cooked basis) Meat Fat (must specify fat) Meat Meat
30 12 12 25 12 10 80 25 50
Continued
31
Product Ingredients Minimum of1 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 New England boiled dinner 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 Pate de foie Pepper steak (Chinese) Peppers and Italian sausage in sauce Pizza with meat Pizza with sausage Pork sausage Uncooked meat Cooked meat Meat Meat Cereal products Meat Meat Meat in ravioli Meat in ravioli Ravioli in product Meat (cooked basis) Meat 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") Cooked corned beef Bacon (cooked basis) Dry sausage Ham (cooked basis) Meat food product Cooked ham 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 Bacon or ham Meat 25 18 50 65 25 25 10 10 50 35 6 5 10 50 25 15 40 25 50 65 50 45 12 25 25 9 12 18 25 18 30 30 20 15 12 10 50 50 30 8 12 12 30 12 50 3 0 Continued
Pork with barbecue sauce Pork with dressing Pork with dressing and gravy Prosciutto Quiche Lorraine Rice with meat See footnotes at end of table.
32
Product Ingredients Minimum of1 Maximum of1
Percent Salisbury steak 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 Swiss steak with gravy Tamale Tamale with sauce or gravy Tamale pie Taquito Tongue spread Tortellini with meat Tortellini with meat in sauce Veal and peppers in sauce Veal bird Veal cordon bleu Veal fricassee Veal parmigiana Veal scallopini Veal steak Vegetable and meat casserole Vegetable and meat pie Won ton soup Meat Extenders Meat Bread Beef (cooked basis) Meat Wieners Sausage Ham or sausage (cooked basis) Meat (cooked basis) Ham (cooked basis) Meat/meat byproducts Meat Mashed potatoes Meat (cooked basis) Meat (cooked basis) Bacon (cooked basis) Meat Meat Meat (cooked basis) Meat Meat Meat Meat Fruit Meat (cooked basis) Meat Meat Meat Meat Tongue Meat Cooked meat tortellini Meat (cooked basis) Meat Stuffing Veal Ham Meat Breaded veal in sauce Veal (cooked basis) Beef Fat Meat Meat Meat 65 35 50 30 20 40 20 35 9 40 25 35 15 10 6 12 20 12 12 30 25 16 50 25 20 20 15 50 10 50 30 60 60 5 40 40 35 25 25 5 12 50 50 40 20 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. 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 21Factors relating to shell eggs U.S. weight classes for consumer grades of shell eggs Minimum net weight per Case (30 dozen)
Pounds Kilograms
Dozen
Ounces
30
Dozen
Grams Pounds Kilograms
Jumbo Extra large Large Medium Small Peewee Average weight sold at retail
56.0 50.5 45.0 39.5 34.0 28.0 47.0
25.40 22.90 20.41 17.91 15.42 12.70 21.32
27 24 21 18 15 25
850.48 765.44 680.39 595.34 510.29 425.24 708.74
1.88 1.69 1.50 1.31 1.12

.94
0.85
.77 .68
.59 .51 .43 .71
1.57
Liquid or frozen, minimum amount approximating 1 dozen eggs Whole

Pounds Kilograms Pounds
Yolk Kilograms 0.32 .29 .26

.23 .20
Albumen
Pounds Kilograms
1.64 1.48 1.32
0.74
.67 .60 .53 .45 .36 .63
0.71
.64
0.93
.84 .75 .66 .57
0.42
.38 .34 .30 .26 .21 .35
1.16
1.00 .80 1.38
.57 .50
.43
.35
.60
.16 .27
.47
.78
Dried, minimum amount approximating 1 dozen eggs
Whole
Pounds
Yolk
Pounds Kilograms
Albumen
Pounds Kilograms
Kilograms 0.19 .17 .15 .14 .12 .10 .16
0.42
.38 .34 .30 .26 .21
0.32
.29 .26 .23 .20 .16 .27
0.15
.13
0.12
.11 .10 .09 .08 .06 .10
.12 .10 .09 .07 .12
0.05 .05 .05

.04 .04 .03 .05
.35
Source: U.S. Dept. Agr., Economics, Statistics, and Cooperatives Service, Conversion Factors and Weights and Measures for Agricultural Commodities and Their Products, SB-616, Mar. 1979, p. 30 (reviewed but unchanged except for metrication).
34
Table 22Estimated conversion factors for yields of liquid eggs and dried eggs and the moisture content of dried eggs, by type of product, 1991
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 Shell eggs Dozen 3.03 10.00 10.64 4.29 Dozen Yield of dried egg product from 100 pounds of liquid 30 dozen shell eggs Approximate moisture content of dried egg product3 Percent 3.5-4.0 12.0-14.0 6.0-8.0 3.5-4.5 Percent
Egg products
----------------------- Kilograms ----------------------Metric: Whole eggs Albumen-Flake Spray Yolk 18.0 10.6 10.6 7.4 0.599 .352 .352 .246 0.150 .045 .043 .106 1.7 3.4 3.7 1.0
---- Kilograms ---11.36 5.84 5.29 20.19 4.49 1.36 1.28 3.17
----------------------- Pounds ----------------------U.S. customary weights: Whole eggs Albumen Flake Spray Yolk
---- Pounds ----
39.6 23.3 23.3 16.3
1.320 .777 .777 .543
0.330 .100 .094 .233
3.8 7.6 8.2 2.2
3.03 10.00 10.64 4.29
25.05 12.88 11.66 44.51
9.90 3.00 2.82 6.99
3.5-4.0 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 23Limits 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 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 Poultry meat, skin, and fats Poultry meat, skin, and fats Poultry meat, skin, and fats Poultry meat Boneless chicken breast Ham and swiss, gruyere, or mozzarella cheese Breading Poultry meat 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
95 90 80 50 7 60 5 20 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
30 50 12 Continued
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 See footnote at end of table.
36
Table 23Limits on content of selected ingredients for categories of processed poultry1Continued
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
1
Poultry meat Poultry meat Binding agents Poultry broth Gelatin Cooked-out juices Poultry meat Poultry meat 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
14 2 2 3 2 25 35 2 4 12 30 6 15 14 50 35 25 18 15 15 15 6 8 8
3 30
Other conditions and restrictions may apply. For specific information contact Standards and Labeling Division, Food Safety and Inspection Service, U.S. Dept. Agr. Source: U.S. Dept. Agr., Food Safety and Inspection Service, Meat and Poultry Products: A Consumer Guide to Content and Labeling Requirements, Home and Garden Bul. No. 236, July 1981.
37
Table 24Fish and shellfish: Factors relating to specified weights1

Factors for converting to Product Round weight2 Reported weight3 Dressed weight4 Edible weight5 Round weight2 Factors for converting to Reported weight3 Dressed weight4 Edible weight5
-------------- Pounds -------------Fish, fresh and frozen: Not packaged, domestically produced Round weight Dressed weight Edible weight Packaged, domestically produced Round weight Packaged weight Imports, reported weight Shellfish, fresh and frozen: Not packaged, including shrimp, oysters, crab, lobster, and others Reported weight Edible weight Packaged, including fresh shucked oysters, clams, shrimp, and others Fish, cured, all types, including smoked, pickled, salted, and dried: Reported weight (cured weight) Edible weight
-------------- 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
1.00 2.96 1.95
.34 1.00 1.00
NA NA 1.36
.34 1.00 .88
.45 1.34 .88
.15 .45 .45
NA NA .62
.15 .45 .40
NA NA
1.00 2.22
NA NA
.45 1.00
NA NA
.45 1.01
NA NA
.20 .45
NA
1.00
NA
1.00
NA
.45
NA
.45
1.50 2.00
1.00 1.33
NA NA
.75 1.00
.68 .91
.45 .60
NA NA
.34 .45
NA = Not available. 1 Factors are for specified groups and are not applicable to individual species. 2 Weight of the fish as removed from the water. 3 Production as reported to the National Marine Fisheries Service; imports as reported by the Bureau of the Census, U.S. Dept. of Commerce. 4 Weight of fin fish after removal of entrails, head, tail, and fins. 5 Weight of the edible portion of the fish or shellfish.
Table 25Shellfish: Net weight per gallon and liter

Product Net weight
Pounds per gallon

Clams Oysters Scallops
Kilograms per gallon
Kilograms per liter
8.75 8.75 8.75
3.97 3.97 3.97
1.048 1.048 1.048
38
Table 26Canned fish and shellfish: Net weight per standard case
Product Net weight Pounds per case Alewife Anchovies Mackerel Salmon Sardines: Maine Pacific Shad Tuna and tuna-like fish: Solid Chunks Flakes and grated Crab meat, natural Shrimp, wet pack1 Clam products: Whole and minced1 Juices, chowders, broth, and other Oysters, natural1 All other 45.00 31.25 45.00 48.00 Kilograms per case 20.41 14.18 20.41 21.77
23.40 45.00 45.00
10.61 20.41 20.41
21.00 19.50 18.00 19.50 6.75
9.53 8.85 8.16 8.85 3.06
15.00 30.00 7.00 48.00
6.80 13.61 3.18 21.77
Cut out or drained weights of canned contents. All others are net canned contents.
39
Table 27Factors relating to corn content of specified products1

Factors for converting
One bushel of corn to Product Pounds of product Kilograms of product Pounds of product to bushels of corn 0.018 .032 .020 .030 .035 .007 .037 .029 .028 .033 Kilograms of product to bushels of corn 0.008 .014 .009 .014 .016 .003 .017 .013 .013 .015 Weight of Corn to weight of product 1.000 .564 .893 .589 .518 2.589 .488 .614 .629 .536 Product to weight of corn 1.00 1.77 1.12 1.70 1.93 .39 2.05 1.63 1.59 1.87
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
56.00 31.60 50.00 33.00 29.00 145.00 27.30 34.40 35.20 30.00
25.40 14.33 22.68 14.97 13.15 65.77 12.38 15.60 15.97 13.61
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
500.00 101.80 330.00 103.80 186.60 67.50 1.60 1.80
226.80 46.18 149.69 47.08 84.64 30.62 .73 .82
.002 .010 .003 .010 .005 .015 .625 .556
.001 .004 .001 .004 .002 .007 .284 .252
8.929 1.818 5.882 1.854 3.333 .830 .029 .032
.11 .55 .17 .54 .30 .12 35.00 31.10
Crude Corn feeds, gluten feed, gluten meal, and corn oil meal or cake7 Hominy feed
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 28Factors relating to whole grain and processed wheat

Factors for converting Units of wheat to Units of commodity to pounds of commodity bushels of wheat 1.0 60.0 2,000.0 2 204.622 2,240.0 .740 74.00 44.40 1,480.00 1 631.42 1,657.60 .58 58.00 34.80 1,160.0 1 278.7 1,299.2 .980 98.0 58.8 1,960.0 2 160.5 2,195.2 .990 99.0 59.4 1,980.0 2 182.6 2,217.6 0.01667 1.0 33.33 36.744 37.33 .0225 2.252 45.04 49.64 50.44 .0287 2.874 57.47 63.35 64.37 .01701 1.700 34.01 37.49 38.09 .01684 1.684 33.67 37.12 37.71
Commodity
Unit
Wheat, whole grain
Pound Bushel Short ton Metric ton Long ton Pound 100-pound sack Bushel Short ton Metric ton Long ton Pound 100-pound sack Bushel Short ton Metric ton Long ton Pound 100-pound sack Bushel Short ton Metric ton Long ton Pound 100-pound sack Bushel Short ton Metric ton Long ton
White flour1
Semolina or farina2
Whole wheat flour or cracked wheat
Wheat meal or whole wheat meal
= Not applicable. 1 74% extraction based on wheat purchased with a final flour moisture of 14%. 2 At a 73% extraction rate, semolina and farina comprise approximately 58% and flour 15%.
41
Table 29Factors relating to barley and malt content of specified products

Factors for converting Metric tons of Barley to Product to metric tons metric tons of product tons of barley 1.000 .542 .625 .708 .542 1.000 1.845 1.600 1.412 1.845
Product
Bushels of barley to pounds of product
Pounds of product to bushels of barley
Product to metric tons of malt 1.412 1.000 .764
Barley, unprocessed Barley flour Pearl barley Malt Malt syrups and malt extract
48 26 30 34 26
0.02083 .03846 .03333 .02941 .2846
= Not applicable.
Table 30Factors relating to oat content of specified products

Factors for converting Product Bushels of oats to pounds of product Pounds of product to bushels of oats Oats to metric tons of product Metric tons of Product to metric tons of oats
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
1
32.0 20.3 18.5 18.5 20.5
0.03125 .04926 .05405 .05405 .04878
1.000 .634 .579 .579 .641
1.000 1.577 1.730 1.730 1.560
38.0 24.1 22.0 22.0 24.3
.02632 .04149 .04545 .04545 .04115
1.000 .634 .579 .579 .641
1.000 1.577 1.730 1.730 1.560
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 31Soybean products: Factors relating to yields of selected items

Factors for obtaining Product Units of product from unit of soybeans Equivalent units of soybeans from unit of product Pounds of product from bushel of soybeans Equivalent bushels of soybeans from pound of product Pounds of product from short ton of soybeans
Soybean oil, crude1 Soybean oil, refined1 Soybean cake or meal, 44-percent protein1 Soybean hulls2 Flour, flakes, or grits: Full fat Low fat
0.185 .178 .793 .070 .908 .733
5.41 5.61 1.26 14.29 1.10 1.36
11.1 10.7 47.6 4.2 54.5 44.0
0.090 .094 .021 .238 .018 .023
369 357 1,587 140 1,817 1,467
1 2
1985-89 crop-year average. Removed when 50-percent protein meal produced.
Table 32U.S. oilseeds: Average yield per harvested acre1

Oil-bearing material Bushels2 Cottonseed Flaxseed Peanuts (farmers' stock) Safflowers Soybeans Sunflowers (oil type)
1
Average yield Tons 0.502 1.213 .738 .595
Crude oil produced
Cake and meal produced
------------------ Pounds-----------------1,004 711 2,426 1,476 1,992 1,190 166 249 752 561 369 482 472 455 1,030 856 1,584 595
12.7 33.2
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 33Flaxseed products: Factors relating to yields of selected items

Factors for obtaining Product Units of product from unit of flaxseed Equivalent units of flaxseed per unit of product 2.80 3.41 1.53 Pounds of product from bushel of flaxseed Equivalent bushels of flaxseed per pound of product 0.0500 .0610 .0273 Pounds of product from short ton of flaxseed
Linseed oil, crude1 Linseed oil, refined2 Linseed cake or meal1
0.357 .293 .654
20.0 16.4 36.6
714 586 1,307
1985-89 crop-year average. 2Linseed oil is typically refined from raw oil, rather than crude. The loss in refining is about 8 percent from raw to refined and bleached.
Table 34Vegetable oils and products: Conversion factors relating to crude and refined oils and to pounds and gallons
Factors for converting Oil and product Refined oil from crude oil
1
Equivalent crude oil from refined oil

1
Pounds from gallons
Gallons from pounds
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
1
0.97 .90 .90

1 1
1.03 1.11 1.11

1 1
.92
1 1 1 1 1
1.07
1 1 1 1 1
.97 .97 .92

1
1.03 1.03 1.09

1 1 1 1
.96
1 1
.92 .92
1 1
1.09 1.09
1 1
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 7.4 8.7 8.0 8.4 8.7 8.7
0.125 .133 .130 .130 .130 .130 .130 .133 .130 .128 .132 .133 .130 .133 .130 .130 .130 .130 .130 .130 .130 .133 .128 .135 .115 .125 .119 .115 .115
1 1 1 1 1 1
1 1 1 1 1 1
Not customarily reported as refined oil. 2From "super degummed" to refined, bleached, and deodorized.
44
Table 35Fat content and major fatty acid composition of selected foods
Fatty acids1 Food Total fat Saturated2 Monounsaturated Percent Salad and cooking oils: Safflower Sunflower, oil type, northern Corn Cottonseed Soybean3 Sesame Soybean, specially processed Peanut Palm Olive Coconut Vegetable fats-shortening Table spreads: Margarine, first ingredient on label4 Safflower oil (liquid), tub Corn oil (liquid), tub Soybean oil (liquid), tub Corn oil (liquid), stick Soybean oil (liquid), stick Cottonseed or soybean oil partially hydrogenated, tub Butter Animal fats: Poultry Lard (pork) Beef, lamb Fish, raw: Salmon, pink Tuna, bluefin Mackerel, Pacific and jack Herring, Atlantic Nuts: Walnuts, English Walnuts, black Brazil Peanuts, peanut butter Pecans Egg yolk Avocado, California
1 2
Polyunsaturated
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 80 81 100 100 100 3 5 8 9 62 57 66 50 68 31 17
9 14 14 13 17 14 51 30 39 48 1 1 2 2 6 4 16 7 5 10 3
23 32 37 46 39 38 23 45 45 41 1 1 2 4 14 13 23 24 42 12 11
45 31 27 18 21 25 3 21 11 5 1 2 2 2 39 38 24 15 17 4 2
These percentages do not add to 100% because other fat-like substances are included in the total composition. Includes fatty acids with chains from 4-24 carbon atoms. 3 Suitable as salad oil. 4 Mean values of selected samples may vary with brand name and date of manufacture. Source: U.S. Dept. Agr., Human Nutrition Information Service, Agricultural Handbook Nos. 8-1, Dairy and Egg Products, 1976; 8-9 Fruits and Fruit Juices, 1982; 8-12 Nuts and Seed Products, 1984; 8-15 Finfish and Shellfish Products, 1988 and 1989 Supplement to Agricultural Handbook No. 8, 1990.
45
Table 36Fruit, vegetable, and juice containers: Dimensions, capacities, and conversion factors
Factor to multiply by to convert to No. 303 No. 2 No. 2 equivequivequivalent alent alent
Industry designation
Dimensions1
Total capacity avoirdupois ounces of water at 68F Ounces
Total capacity grams of water at 20C Grams 186.62 245.71 269.04 276.51 339.02 421.45 457.21 472.77 516.31 524.09 603.40 637.61 679.60 741.81 799.35 819.56 925.31 1 010.85 1 104.16 1 608.03 2 119.67 3 404.22
6Z 8Z short 8Z tall No. 1 flat No. 1 picnic No. 211 cylinder No. 2 vacuum (12-ounce vacuum) No. 300 No. 1 tall No. 303 No. 300 cylinder No. 2 No. 303 cylinder No. 3 vacuum Jumbo No. 2 cylinder No. 2 29Z 32Z (quart) No. 3 cylinder (46 ounces) No. 5 squat No. 10
1
202 308 211 300 211 304 307 203 211 400 211 414 307 306 300 407 301 411 303 406 300 509 307 409 303 509 404 307 307 510 307 512 401 411 307 700 307 710 404 700 603 408 603 700
6.00 7.90 8.65 8.89 10.90 13.55 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
0.36 .47 .51 .53 .65 .80 .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
0.30 .39 .42 .43 .53 .66 .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
0.20 .27 .29 .30 .37 .46 .49 .51 .56 .57 .65 .69 .73 .80 .87 .89 1.00 1.09 1.19 1.74 2.29 3.67
The first figures represent the diameter of the container and the second figures represent the height. The first digit represents inches and the second two digits represent sixteenths of an inch; that is, 307 is 3-7/16 inches. Source: National Canners Association.
46
Table 37Canned fruits and vegetables: Case conversion factors by container designation
Factor to multiply by to convert to 23/2's 24/2
Container designation
Containers per case Number
24/303's
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. 3 vacuum No. 2 29Z 32Z (quart) No. 3 cylinder No. 5 squat No. 10
48 72 24 48 48 24 24 24 24 24 24 24 24 24 12 12 12 6 6
0.72 1.41 .52 1.05 1.30 .80 .87 .90 .99 1.00 1.15 1.22 1.42 1.77 .96 1.05 1.53 1.01 1.62
0.59 1.16 .42 .87 1.06 .66 .72 .74 .81 .82 .94 1.00 1.16 1.45 .79 .86 1.26 .83 1.33
0.41 .80 .29 .60 .73 .46 .49 .51 .56 .57 .65 .69 .80 1.00 .55 .60 .87 .57 .92
Source: National Canners Association.
47
Table 38Canned fruits: Factors relating to farm and processed weights

Farm weight Commodity Case No. 24 2.5 pounds Pounds canned from pounds farm weight Cases canned per metric ton farm weight1 24/2's 24/303's 6/10's
Canned
Cases of 24/2's from pounds canned
Net weight per case 24/2's
--------------- Pounds --------------Citrus fruit: Citrus salad Grapefruit sections Orange sections Other fruit: Apples Applesauce Apricots Berries: Blackberries Blueberries Boysenberries Gooseberries Loganberries Raspberries Strawberries Cherries: Red tart-pitted Sweet-pitted Sweet-unpitted Cranberries Figs Fruit cocktail Fruits for salad Olives3 Peaches: Clingstone Freestone Pears Pineapple Plums, fresh 2.10 2.02 2.22 91.32 87.72 96.62 0.48 .50 .45
------------------ Cases -----------------19.86 20.68 18.77 35.19 36.55 33.20 21.59 22.49 20.41 0.02 .02 .02
Pounds 43.50 43.50 43.50 39.00
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
.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
1.06 1.02 .71 .39 .65 .89 .89 .95
45.87 44.44 30.77 16.31 29.41 40.00 40.00 25.51
.95 .98 1.41 2.58 1.53 1.13 1.13 1.06
39.55 40.82 58.96 111.20 61.68 45.35 45.35 71.11
69.66 72.20 104.31 195.012 109.20 80.27 80.27 125.71
42.99 44.44 64.22 120.90 67.21 49.43 49.43 77.46
.02 .02 .02 .02 .02 .02 .02 .04
43.50 43.50 43.50 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
Note: Relationships between farm and processed weights for most commodities vary widely from season to season and between localities. Factors shown in this table represent average relationships for all producing areas. 1 Basic figure is 24/2's for citrus, 24/303's for applesauce and berries, 6/10's for apple slices and red tart cherries, 24/300's for cranberries, and 24/2's for other products. 2 Basis 24 cases of No. 300's. 3 Drained weight.
48
Table 39Canned fruits and juices: Net weight per case1

Liquid contents
Item
48, 8-ounce Pounds Kilograms
24 No. 303 Pounds Kilograms
12 No. 3 cylinders Pounds Kilograms
Canned fruits: Citrus Grapefruit and orange sections Grapefruit sections
Syrup Water Type pack
24 24
10.9 10.9
24.0 NA 24 No. 303 Pounds Kilograms
10.9 NA 24 No. 2.5 Pounds
37.5 NA
17.0 NA 6 No. 10 Pounds Kilograms
24, 8-ounce tall Pounds Kilograms
Kilograms
Noncitrus Apples
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
Apple butter Applesauce Apricots Blackberries Cherries Unpitted Pitted Cranberry sauce Figs Fruit cocktail Fruit for salad Grapes Peaches Pears Pineapple Plums Prunes, stewed ________________________
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 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 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 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
NA 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
NA NA NA 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 37.5 46.5 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
18.3 17.0 21.1 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 Continued
See footnote at end of table.
49
Table 39Canned fruits and juices: Net weight per case1Continued

Item 48, 6.5-ounce Pounds Canned juices: Citrus Blended citrus Grapefruit Lemon and lime Orange Tangerine 24 No. 2 12 No. 3 cylinders 24 No. 2.5 Kilograms
Kilograms Pounds Kilograms Pounds Kilograms Pounds
19.5 19.5 NA 19.5 19.5 24 No. 2 Pounds
8.8 8.8 NA 8.8 8.8
29.6 29.6 29.2 29.6 29.6
13.4 13.4 13.2 13.4 13.4
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 Gallon
3.9 3.9 3.9 3.9 3.9
12/32Z glass
12/40Z glass
Kilograms Pounds Kilograms Pounds Kilograms Pounds 13.6 13.9 13.6 13.6 NA 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
Kilograms 4.0 4.1 4.0 4.0 NA
Noncitrus Apple Grape Nectar Pineapple Prune (18.5 Brix)2
29.9 30.6 29.9 29.9 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
Table 40Fruit juices and concentrates: Factors relating to farm and processed weights1
Equivalent farm weight per Gallon Liter Pounds Kilograms
Fruit and specification
Approximate Brix2
Gallons per unit of farm weight Box3
Processed weight
Degrees Apple: Single-strength juice Frozen 3-to-1 concentrate Citrus fruits:4 Orange Single-strength juice Frozen concentrate Grapefruit Single-strength juice Frozen concentrate Lemon Single-strength juice Nonfrozen concentrate Concentrate for lemonade Grape: Single-strength juice Frozen concentrate Pineapple: Single-strength juice 4-to-1 concentrate 3-to-1 concentrate Prune (from fresh prunes): Single-strength juice 1.5-to-1 concentrate
Ton
Pounds per gallon 8.8 10.0
Kilograms per liter 15.11 17.17
13 45
12.0 47.0
20.6 80.7
NA NA
170 43
12 45 10 40 5 5 5
16.0 69.0 18.0 83.0 26.0 112.0 18.0
27.5 118.5 30.9 142.5 44.6 192.3 30.9
5.5 1.3 4.7 1.0 2.9 .7 4.2
122 29 110 24 76 17.9 110
8.7 10.0 8.7 9.8 NA NA NA
14.94 17.17 14.94 16.83 NA NA NA
16 50
11.0 40.0
18.9 68.7
NA NA
175 50
8.9 10.3
15.28 17.68
14 61 50
15.0 75.0 60.0
25.8 128.8 103.0
NA NA NA
133 27 33
8.8 10.8 10.3
15.11 18.54 17.68
31 73
13.0 32.0
22.3 54.9
NA NA
155 62
9.4 11.4
16.14 19.57
NA = Not available. 1 For additional information on concentration of fruit juices, see U.S. Dept. Agr., Agricultural Research Service, Calculations of Volume and Weight Reduction in the Concentration of Fruit Juices, ARS 74-7, June 1956. 2 A hydrometer scale for measuring the sugar content of a solution at a given temperature. 3 Oranges, 90 pounds (41 kilograms); grapefruit, 85 pounds (39 kilograms); and lemons, 76 pounds (34 kilograms). 4 Orange and grapefruit products based on Florida yields; lemons on California yields. 5 Lemon product yields are based on a standard ton containing 36.5 pounds of anhydrous citric acid.
51
Table 41Dehydrated and dried fruits: Relationship between farm and processed weights
Factors for converting to Commodity Farm weight from natural condition weight 8.00 6.00 1.00 NA 3.00 7.50 7.00 6.00 6.50 2.90 3.14 4.30 4.30 4.00 Farm weight from packed processed weight 8.00 5.56 1.00 1.14 2.94 6.94 6.48 5.55 6.31 2.60 3.05 4.62 4.53 5.00 Packed processed weight from natural condition weight 1.00 1.08 1.00 .88 1.02 1.08 1.08 1.08 1.03 1.04 1.03 .93 .95 .80
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
NA = Not available. Includes only farm sales of dates for human consumption after farm cullage. Average farm sales of cull dates directly into nonfood channels estimated at 14% of U.S. production. 2 To convert canned dried prunes to dried prunes, multiply by 0.691085. 3 Includes unseeded muscats.
1
52
Table 42Fruits, dehydrated (low moisture); Relationship between farm and processed weights
Fruit and specifications Packaged weight of dehydrated product No. 10 can Pounds 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 2.0 2.0 2.4 2.5 NA 2.75 3.5 3.5 NA .7 3.5 3.5 3.0 NA 2.0 3.0 3.0 NA 1.5 3.0 3.0 NA .7 Kilograms 0.9 .9 1.1 1.1 NA 1.2 1.6 1.6 NA .3 1.6 1.6 1.4 NA .9 1.4 1.4 NA .7 1.4 1.4 NA .3 Gallon can Pounds NA NA NA NA 5 NA NA NA 6 NA NA 6 NA 6 NA NA NA 6 NA NA NA 6 NA Kilograms NA NA NA NA 2.3 NA NA NA 2.7 NA NA 2.7 NA 2.7 NA NA NA 2.7 NA NA NA 2.7 NA Units of fresh product to make a unit of dehydrated product Pounds NA NA NA 10.0 NA NA NA NA 7.1 NA 7.0 NA 1.751 NA 1.351 NA NA 7.0- 8.0 11.0-12.0 NA 1.711 11.0-14.0 Kilograms NA NA NA 4.5 NA NA NA NA 3.2 NA 3.2 NA .8 NA .6 NA NA 3.2-3.6 5.0-5.4 NA .8 5.0-6.4
NA = Not available. From commercially dried fruit.
53
Table 43Frozen fruits and vegetables: Estimated average relationship between farm and processed weights
Factors for converting to Farm weight Frozen weight from from farm frozen weight weight1
Commodity
Percentage recovery
Approximate fruit-tosugar ratio2
Percent Frozen fruits: Apples Apricots Berries Blackberries Blueberries Boysenberries Gooseberries Loganberries Raspberries Strawberries Cherries, sour Cherries, sweet Grapes Peaches Pineapples Prunes Frozen vegetables: Asparagus Broccoli Brussels sprouts Carrots Cauliflower Com, cut Lima beans3 Okra Other greens Peas, green3 Peas, southern Peppers, sweet Potatoes, white Snap beans Spinach Squash Sweetpotatoes
1
60 78 95 97 88 97 88 95 93 75 85 85 67 50 85
1.67 1.10 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
0.60 .91 .95 .97 .88 .97 .88 .95 1.12 .90 .85 .85 .80 .625 .85
0 or 7 to 1 6 or 8 to 1 0 0 0 0 0 0 5 or 4 to 1 5 to 1 0 0 5 to 1 4 to 1 0
52 75 75 55 70 27 95 85 75 92 50 70 40 85 70 55 50
1.92 1.33 1.33 1.82 1.43 3.70 1.05 1.18 1.33 1.09 2.00 1.43 2.50 1.18 1.43 1.82 2.00
.52 .75 .75 .55 .70 .27 .95 .85 .75 .92 .50 .70 .40 .85 .70 .55 .50
2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2
Frozen weight is weight of frozen fruit plus sugar content. Where more than one fruit-to-sugar ratio is shown, the first is used in this computation. 2 Fruit-to-sugar ratio does not apply to vegetables. 3 Shelled.
54
Table 44Fruits and vegetables: Relationship between weights of freeze-dried and frozen products1
Freeze-dried weight as percentage of 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 90.4 82.7 77.1 78.7 74.3 91.6 75.5 0.27 .15 .15 .96 .11 .72 .19 .54 .98 .18 .23 .22 .26 .86 .25 3.7 6.7 6.5 10.4 9.2 13.9 5.4 18.5 10.2 5.7 4.3 4.6 3.8 11.6 4.0 Factors to convert freeze-dried weight to frozen weight
Frozen food
Moisture content
Freeze-dried products contain 2% moisture.
55
Table 45Canned 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 2's canned Pounds farm weight ----------------- Pounds ----------------Asparagus Beets Carrots Corn: Cream style Whole grain Lima beans2 Mushrooms Okra Peas2 Pickles Pimentos Potatoes, white Pumpkin and squash Sauerkraut Snap beans Spinach Sweetpotatoes Tomatoes Tomato catsup3 Tomato juice Tomato paste3 Tomato puree4
1
Commodity
Net weight per case 24/303's Pounds 23.4 24.6 24.6
----------------- Cases ----------------70 63 61 39.5 35.6 34.5 43.2 38.9 37.7 0.043 .041 .041
1.220 1.290 1.333
28.57 31.75 32.79
.819 .755 .750
2.033 2.538 .625 1.403 1.030 .739 .744 2.410 1.572 2.710 1.859 .712 .901 1.292 1.553 2.457 1.527 5.432 3.247
50.00 62.50 15.38 34.48 24.10 18.18 17.86 57.14 37.74 66.67 43.48 16.67 20.00 30.77 36.36 66.67 36.36 142.86 80.00
.492 .394 1.599 .713 .971 1.353 1.344 .415 .636 .369 .538 1.404 1.110 .784 .644 .407 .655 .184 .308
40 32 130 58 83 110 112 35 53 30 46 120 100 65 55 30 55 14 25
22.6 18.1 73.4 32.8 46.9 62.1 63.8 19.8 29.9 16.9 26.0 67.8 56.5 36.7 31.1 17.1 31.1 8.0 14.2
24.7 19.8 80.2 35.8 51.2 67.9 69.4 21.6 28.7 18.5 28.4 74.1 61.7 40.1 34.0 18.6 34.0 8.7 15.5
.041 .041 .041 .041 .043 .041 .042 .042 .042 .041 .043 .043 .045 .042 .043 .037 .042 .038 .041
24.6 24.6 24.6 24.6 23.4 24.6 30.0 23.7 24.0 24.6 23.4 23.4 22.2 23.8 23.4 27.1 23.8 26.3 24.6
Basic figure is yield of 24/303's per ton. One case 24/303's is equivalent to 0.57 cases 24/2's and 0.62 cases 6/10's. Shelled basis. 3 33% solids. 4 11% solids.
2
56
Table 46Vegetables, dehydrated: Relationship between farm and processed weights and weight of product per 5-gallon container
Moisture content Commodity Average for raw material Dehydrated product Average losses1 Factors for converting to2 Processed weight from farm weight Equivalent farm weight from processed Product Weight of product per 5-gallon container
----------------------------- Percent ----------------------------Asparagus Beans, green Beets without tops Cabbage Carrots Celery: Stalk and leaf flakes Stalk slice Garlic Greens Horseradish Leek Okra Onion Onions, green tops Parsley Peas, green Peppers: Green bell Red bell Pimento Potatoes 92 89 87 92 86 4 4 4 4 4 55 30 10 30 35 0 0.08 .12 .05 .10 27.0 12.5 8.2 21.0 10.5 Dice Powder -inch cut Powder Dice Powder Dice Powder Flakes Slice Sliced Powder Flakes Powder Powder Powder Powder Flakes Powder Flakes Minced Flakes Powder Powder Dice Powder Dice Powder Powder Dice Granules Flakes Powder Powder Dice Powder Flakes
Pounds 8 17 7 30 9 30 10-20 35 3-6 6 15 30 8 18 20 22 22 10-15 25 6 8 4 20 18 8 20 10 25 25 17 36 10 25 18 14 25 12
Kilograms 3.6 7.7 3.2 13.6 4.1 13.6 4.5-9.1 15.9 1.4-2.7 2.7 6.8 13.6 3.6 8.2 9.1 10.0 10.0 4.5-6.8 11.3 2.7 3.6 1.8 9.1 8.2 3.6 9.1 4.5 11.3 11.3 7.7 16.3 4.5 11.3 8.2 6.4 11.3 5.4
93 94 71 92 70 88 90 88 90 89 78 93 90 89 80 78 80 91 90 69 91 93
35 3.5 5 4 5 4 5 4 4 4 4 3.5 5.5 4 6 6 4.5 5 4 3 5 4
10 25 15 20-50 20 27 13 11 20 15 10 40 38 65 40 33 33 13 10 23.5 33 20
.07 .05 .26 .04-.07 .025 .091 .091 .11 .083 .10 .20 .05 .06 .04 .125 .14-.17 .14-.17 .083 .094 .143 .063 .058
15.4 21.2 4.0 15-25 4.0 11.0 11.0 9.0 12.0 10.3 5.0 20.4 15.6 25.0 8.0 5.9-7.1 5.9-7.1 12.0 10.6 7.0 16.0 17.0
Pumpkin Spinach Sweetpotato flakes Turnips Tomato flakes
= Not applicable. 1 Includes fines and defects removed during the final inspection of dried product and other process losses. 2 Successful dehydration of many of these vegetables depends upon the ability to divert undesirable sizes and/or grades to other kinds of processing. If such outlets are not available, shrinkage ratios will be greater than shown.
57
Table 47Dehydrofrozen fruits and vegetables: Relationship between moisture content of product and weight reduction
Percentage moisture content in product at percentage weight reduction of 50 60 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 83.3 66.7 50.0 33.3 16.7 0 75 50 25 0 70 80
Percentage original moisture content
= Not applicable.
Table 48Dehydrofrozen fruits and vegetables: Relationship between prepared material and product
Units of prepared material to produce pound dehydrofrozen product1 Pounds Apples Carrots Cherries Green peas Pimentos Potatoes: Piece form Mashed 2 2 2-2.5 2 3 2 4 Kilograms 0.91 .91 .9-1.1 .91 1.36 .91 1.81
Commodity
After peeling, trimming, and cutting. Preparation losses should be the same as for freezing.
58
Table 49Fruit and vegetable juice powders: Factors relating to farm and processed weights
Approximate percentage solids content of juice Factors for converting to Yield of juice as a percentage of raw material Processed weight from farm weight
Commodity
Equivalent farm weight from processed weight
----------- Percent ----------Apple Citrus: Grapefruit Lemon Orange Grape Pineapple1 Prune Tomato
1
12 11 9 13 17 15
32
75 49 40 55 75 58
74 70
0.092 .055 .037 .072 .130 .089 .250 .045
11 18
27
14 8 11 4 22
6.4
Assuming juice is only product. In practice, however, juice is made only from edible grade peels, cores, trimmings, and sortouts.
Table 50Potatoes: Estimated conversion factors for selected products To obtain farm weight equivalent, multiply product weight by Number 3.0
2.0
Products
Farm weight
Finished product
Farm weight
Finished product
Recovery
---------- Pounds ---------Chips Frozen Starch: Idaho Maine Average 100 100 33.31
---------- Kilograms ---------45.4 45.4 15.1
Percent
33.31 50.0 12.5 9.3 11.1
50.0 12.5
9.3 11.1
22.7 5.7
4.2 5.0
100
100 100
45.4 45.4 45.4
8.00
10.75
9.00
Note: In commercial potato-peeling plants, preparation loss, including waste and shrinkage, ranged from 5% to 48%, averaging approximately 25%. 1 From potatoes with 1.075 specific gravity.
59
Table 51Tree nuts: Relationship between shelled and in-shell, and between farm and retail weights
Factors for converting to Commodity Shelled weight from in-shell weight In-shell equivalent from shelled weight Retail weight from orchard-run1 Orchard-run equivalent from retail weight1
Almonds: Domestic2 Imported Brazil nuts Cashews Chestnuts Filberts: Domestic Imported Macadamias (Hawaii) Pecans: Domestic Improved Seedling Imported Pistachios Walnuts, English: Domestic3 Imported Walnuts, black
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
.40 .45 .38
2.50 2.22 2.63
.95 NA NA
1.05 NA NA
.50 .38 .50 .43
2.00 2.63 2.00 2.33
.91 .91 NA .33
1.10 1.10 NA 1.67
.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 52Yield of product per unit of coffee or tea1

Commodity Coffee (green or decaffeinated) Tea (dry leaf basis)
1
Yield of product 0.84 units roasted coffee, or .4 units instant soluble .4 units instant soluble
A standard 60-kilogram bag of green coffee equals 132.276 pounds.
60
Table 53Raw sugar content per pound of specified sugar products

Sugar in specified units of product1 Product Raw Refined Raw Refined
---------- Pounds ---------Brown sugar Invert sugar Lump sugar Powdered sugar2 Sugar, granulated Invert syrup: High invert Medium invert Sucrose syrup 0.963 .856 1.070 1.038 1.070 0.90 .80 1.00 .97 1.00
---------- Kilograms ---------0.437 .388 .485 .471 .485 0.408 .363 .454 .440 .454
.740 .790 .690
.69 .74 .64
.336 .358 .313
.313 .336 .290
1 2
Raw value is 96 polar sugar. Powdered sugar contains about 3% cornstarch to prevent lumping.
Table 54Sugar content of canned fruits

Natural fruit sugar Added refined cane and beet sugar1 Weight in 24 No. 2 cans Sugar content
Canned product
Percent
Apricots Cherries (sweet) Figs Fruit cocktail 14.4 13.9 19.0 11.0 9.9 11.8 11.6 14.8
Pounds
2.97 2.75 .90 3.15 3.52 3.13 2.78
Kilograms
1.35
Percent
6.6 6.1 2.0 7.0 8.1 7.2 6.4
1.25
.41 1.43 1.60 1.42
Fruit for salad

Peaches Pears Plums
1.26
1.27
2.79
6.2
Based on the finished canned product packed in heavy syrup.
61
Table 55Refined beet and cane sugar in confectionery products

Product Share of refined sugar in 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 Confections:1Continued Chocolate coated candies Marshmallows Nougats Peanuts and nut meats Bars, uncoated Nougats, taffy, caramels, jelly, and other Peanut brittle Solid chocolate, stars, and other Bittersweet chocolate Sweet chocolate Milk chocolate Coated bars chocolate or confectioners coatings Caramel-nougat Coconut Creamed Fudge Marshmallows Nougats Peanut brittle Peanut or nut roll bar Novelty chocolate bars Almond Cereal Peanut Miscellaneous candy Chocolate Nonchocolate Unspecified Chewing gum Chocolate, sweetened cooking Cocoa, beverage powder (military) Fruit peel, candied Popcorn, candied Product Share of refined sugar in product Percent
30-45
45 45 40
70 90 40-45
40 30-67
50-75 45 35 90 45 57 40 50 25
40 50 55
60 60 65 70 75 70 80 50
45 40 65 52 52 48 50 35
40 40 40
38 52 45 56 50 52 70 60
50 35 60 60 52 25-50
The sugar content of confections may vary as much as 10% from the indicated figures.
62
Table 56Refined beet and cane sugar content of specified products

Product Unit Weight of refined sugar per unit of product Pounds
Dairy products: Chocolate milk Condensed milk, sweetened Condensed skim milk, sweetened Ice cream Ice cream mix: Paste Powder Sherbet Water ice Dessert powders: Custard or starch pudding powder Gelatin-base powders Fountain syrups and soft drinks: Beverage powders, synthetic lemon or orange1 Butterscotch or marshmallow topping Pound Pound 48, 14-ounce cans Pound Pound Gallon (4.7 pounds) Pound do. do. do. 0.05-0.07 .42 17.64 .40 .15 .70 .36 .40 .28 .29
Kilograms
0.02-0.03 .19 8.00 .18 .07 .32 .16 .18 .13 .13
do. do.
.61 .85
.28 .39
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
Pound Gallon (11 pounds) 6 No. 10 cans Pound Gallon (11 pounds) 6 No. 10 cans Pound Gallon (10.27 pounds) 6 No. 10 cans Pound Gallon (10.5 pounds) Pound Gallon (8.65 pounds) 24, 7-ounce bottles 24, 12-ounce bottles Pound Gallon (8.7 pounds) 24, 7-ounce bottles 24, 12-ounce bottles Pound Gallon (8.6 pounds) 24, 12-ounce bottles Pound do. do. do. do.
.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 .20 .29 .55 .67 .35
.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 .09 .13 .25 .30 .16 .05 .37 .16 .11 .96
Fruit products: Fruit, frozen Fruit products, other Apple butter Jellies, jams, and preserves Marmalade Mincemeat Miscellaneous: Mayonnaise
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
Table 57Net weights, sugar solids content, and total solids content per unit of specified products at 20 Celsius1
Product Unit2 Net weight per unit 1.00 .45 8.88 11.68 44.21 1.00 .45 1.00 .45 11.84 44.81 1.00 .45 11.03 41.75 Total sugar solids content3 .78 .35 6.92 9.11 34.48 .92 .42 .78 .35 9.24 34.97 .64 .29 7.06 26.72 Total solid content 0.78 .36 6.95 9.15 34.63 .92 .42 .83 .38 9.83 37.21 .66 .30 7.28 27.55
Corn syrup, regular 42 Baume
Pound Kilogram No. 10 can Gallon Liter Pound Kilogram Pound Kilogram Gallon Liter Pound Kilogram Gallon Liter
Corn sugar or dextrose (hydrate)
Honey
Maple syrup
Maple syrup, imitation: Thin type
Pound Kilogram Gallon Liter Pound Kilogram Gallon Liter Pound Kilogram
1.00 .45 11.03 41.75 1.00 .45 11.39 43.11 1.00 .45
.66 .30 7.28 27.55 .73 .33 8.31 31.45 .87 .39
.66 .30 7.28 27.55 .73 .33 8.31 31.45 .90 .41
Thick type
Maple sugar
Molasses, edible, first centrifugal:4 U.S. grade A
Pound Kilogram No. 10 can Gallon Liter Pound Kilogram No. 10 can Gallon Liter
1.00 .45 8.91 11.72 44.36 1.00 .45 8.91 11.72 44.36
.635 .29 5.66 7.44 28.16 .615 .28 5.48 7.21 27.29
.79 .36 7.04 9.26 35.05 79 35.83 7.04 9.26 35.05 Continued
U.S. grade B
64
Table 57Net weights, sugar solids content, and total solids content per unit of specified products at 20 Celsius1Continued
Net weight per unit Total sugar solids content3 Total solid content
Product
Unit2
Molasses, edible, first centrifugal:4Continued U.S. grade C Pound Kilogram No. 10 can Gallon Liter Molasses, inedible blackstrap5 6 Pound Kilogram Gallon Liter Tank car
1.00 .45 8.91 11.72 44.36 1.00 .45 11.74 44.44 93,920
0.58 .26 5.17 6.80 25.74 .50 .23 5.87 22.22 46,960
0.79 .36 7.04 9.26 35.05 .795 .36 9.33 35.31 74,666
Refiner's syrup:7 U.S. grade A
Pound Kilogram Gallon Liter Pound Kilogram Gallon Liter Pound Kilogram Gallon Liter Pound Kilogram Gallon Liter
1.00 .45 11.34 42.92 1.00 .45 11.34 42.92 1.00 .45 11.55 43.72 1.00 .45 11.55 43.72
.66 .30 7.51 28.43 .62 .28 7.02 26.57 .59 .27 6.85 25.93 .53 .24 6.14 23.24
.72 .33 8.16 30.89 .72 .33 8.16 30.89 .76 .34 8.78 33.23 .76 .34 8.78 33.23
U.S. grade B
U.S. grade C
U.S. grade D
Sugar cane syrup: U.S. grade B, unsulfured
Pound Kilogram No. 10 can Gallon Liter Pound Kilogram No. 10 can Gallon Liter
1.00 .45 8.70 11.45 43.34 1.00 .45 8.70 11.45 43.34
.68 .31 5.92 7.79 29.49 .65 .29 5.66 7.44 28.16
.74 .34 6.44 8.47 32.06 .74 .34 6.44 8.47 32.06 Continued
U.S. grade B, sulfured
65
Table 57Net weights, sugar solids content, and total solids content per unit of specified products at 20 Celsius1Continued
Net weight per unit 1.00 .45 8.78 11.55 43.72 Total sugar solids content3 0.68 .31 5.97 7.85 29.71 Total solid content 0.76 .34 6.67 8.78 33.23
Product
Unit2
Sorgo syrup
Pound Kilogram No. 10 can Gallon Liter
A temperature scale that registers the freezing point of water at 0C and boiling point of 100C. To convert F to C, subtract 32 and multiply by 5/9; to convert C to F multiply by 9/5 and add 32. 2 The No. 10 can is estimated to contain 0.76 gallon, based on internal volume of 189.7 cubic inches and 93% full when cold. 3 Total sugar solids refers to all sugars, not only sucrose. The sugar content of all products, except corn syrup and honey, consists of one or more of the following sugars: dextrose, levulose (monosaccharides), and sucrose (disaccharide). Corn syrup, regular, 42 Baume contains 34% of mono, di, tri saccharides, which types of sugars are generally associated with sweetness. These types include dextrose and maltose (disaccharide). In addition, corn syrup contains 44% higher sugars (polymers of dextrose) which have little or no sweetness. Baume is a hydrometer scale that separately covers liquids with specific gravities greater and less than 1. The sugar content of honey averages 38% levulose, 31% dextrose, 7% maltose, 1.5% sucrose, and 1.5% higher sugars. 4 U.S. grade A is based on minimum total sugar content of 63.5% and minimum density of 79 Brix. U.S. grade B is based on a minimum total sugar percentage of 61.5% and minimum density of 79 Brix. U.S. grade C is based on a minimum total sugar content of 58.0% and minimum density of 79 Brix. Brix is a hydrometer scale for measuring the sugar content of a solution at a given temperature. 5 Based on average total sugar content of 50% and minimum density of 79.5 Brix. 6 One gallon of ethanol made from 2.4 gallons of inedible blackstrap molasses. 7 U.S. grade A is based on Brix solids content of not less than 72% and a ratio of total sugars to Brix solids of not less than 92%. U.S. grade B is based on a Brix solids content of not less than 72% and a ratio of total sugars to Brix solids of not less than 86%. U.S. grade C is based on Brix content of not less than 76% and a ratio of total sugar to Brix solids of not less than 78%. U.S. grade D is based on a Brix content of not less than 76% and a ratio of total sugars to Brix solids of not less than 70%. For a definition of Brix, see footnote 4.
66
Table 58Factors for converting cotton acreages, cotton, and cotton products to equivalents1
From Acreage: Planted
To obtain
Multiply by
Acreage harvested Cottonseed produced, tons Cottonseed crushed, tons Cotton produced, 480-pound bales Cotton produced, pounds Acreage harvested Cottonseed produced, tons Cottonseed crushed, tons Cotton produced, 480-pound bales Cotton produced, pounds
0.926 .472 .296 1.208 580.018 1.080 .510 .319 1.305 626.395
Harvested
Cottonseed produced: Tons Pounds Cottonseed crushed: Tons
Cottonseed crushed, tons Linters, tons Seed cotton, pounds
.627 .089 1.647
Linters, tons Cottonseed crude oil produced, tons Cottonseed meal produced, tons
.090 .167 .457
Cottonseed produced: 480-pound bales
Cottonseed produced, tons Cottonseed crushed, tons Cottonseed crude oil produced, tons Cottonseed meal produced, tons Linters, tons Cottonseed produced, pounds Cottonseed crushed, pounds Cottonseed crude oil produced, pounds Cottonseed meal produced, pounds Linters, pounds Seed cotton, pounds2
.391 .245 .041 .112 .035 1.629 1.020 .171 .466 .146 3.432
Pounds
Cotton: 480-pound bales Running bales Seed cotton: Pounds
Running bales 480-pound bales
.973 1.028
Cotton produced, pounds2 Cottonseed produced, pounds2
.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 59Factors 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 Pounds per ton 334 914 508 178 66
All figures based on the 5-year average 1985/86-1989/90.
68
Table 60Special 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 Bale Cotton that has been separated from the seed by the ginning process. 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. Any bale of varying lint weight as it comes from the gin. An average bale weight used to maintain statistical comparability. It has superseded the formerly used term, 500-pound gross weight 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. 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. The cottonseed that is crushed for the oil and meal. The cottonseed that is planted. Seed not planted is crushed in oil mills for the oil, meal, hulls, etc. 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. 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.
Running bale 480-pound net weight bale Universal density bale Tare
Oilseed Planting seed
Linters
Motes
69
Table 61Scoured yield of greasy shorn and pulled domestic wools

Domestic production of greasy wool1 Scoured yield1 Shorn Percent Fine; 64's and finer blood; 60's and 62's blood; 56's and 58's blood; 50's and 54's Low blood; 46's and 48's Common and braid; 36's, 40's, and 44's Weighted average, all grades
1
Grade
Pulled
28.9 28.7 24.6 13.5 4.3
27.0 50.0 51.0 56.0 61.0 62.0 52.8
NA 67.0 72.0 81.0 82.0 84.0 72.9
100.0
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.
70
Table 62Tobacco: Factors for adjusting stocks reported by dealers and manufacturers to a farm-sales-weight equivalent
Factors to multiply by to convert Stemmed stocks to Unstemmed stocks to farm-salesUnstemmed Farm-salesweight equivalent equivalent weight from packed weight equivalent
Type
Type number
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 Imported leaf (types 81-93): Cigar leaf Oriental and aromatic Flue-cured Burley
11-14 21 22-23 31 32 35 36 37 72-73
1.295 1.299 1.324 1.345 1.373 1.413 1.389 1.326 1.333
1.470 1.598 1.4712 1.550 1.400 1.554 1.570 1.538 1.493
1.12 1.23 1.04 1.12 1.02 1.10 1.13 1.16 1.12
81-89 91 92 93
1.400 1.333 1.295 1.345
1.624 1.466 1.450 1.506
1.16 1.10 1.12 1.12
Factors to multiply by to convert Unstemmed stocks to farm-salesStemmed stocks to equivalent from packed weight Unstemmed equivalent 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
1 2
Farm-salesweight equivalent
Sweated weight3
Marked weight3
Farm-sale weight3
41 42-44 46 51 52 54 55 61 62
1.444 1.454 1.314 1.375 1.386 1.383 1.404 1.245 1.235
1.718 1.730 1.551 1.622 1.635 1.687 1.713 1.419 1.408
1.19 1.19 1.18 1.18 1.18 1.22 1.22 1.14 1.14
1.05 1.05 1.16 1.04 1.04 1.06 1.06 1.10 1.10
1.00 1.00 1.00 1,00 1.00 1.00 1.00 1.00 1.00
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.
71
U.S. Government Printing Office : 1992 - 311-362/60465
UNITED STATES DEPARTMENT OF AGRICULTURE ECONOMIC RESEARCH SERVICE WASHINGTON, DC 20005-4788

USDA - Weights Measures and Conversion Factors For Agricultural Commodities and Their Products PDF

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USDA - Weights Measures and Conversion Factors For Agricultural Commodities and Their Products PDF

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Weights, Measures, and Conversion Factors for Agricultural Commodities and Their Products.

Tables of Weights and Measures

meaning 1018 meaning 1015

meaning 10-1 meaning 10-2

giga, (G), mega, (M), kilo, (k),

meaning 10 meaning 106 meaning 103

micro, (), nano, (n), pico, (p),

meaning 10-6 meaning 10-9 meaning 10-12

Table 1Metric weights and measures

Table 2Customary weights and measures of the United States

660 feet 201.168 meters 5,280 feet 1 international nautical mile

= 43,560 square feet

Table 2Customary weights and measures of the United StatesContinued

Values in gross or long measure

Table 3Conversion of weights and measures

Square yards 0.0007716049 0.1111111 1 0.000119599 1.195990

1 144 1,296 0.1550003 1 550.003 Square centimeters

6.451 6 929.030 4 8 361.273 6 1 10 000

Units of areaSurvey measure

1 square rod 1 square chain 1 acre 1 square mile

Table 3Conversion of weights and measuresContinued

Table 3Conversion of weights and measuresContinued CapacityLiquid measure Unit

Liters 0.029 573 53 0.473 176 5

1.8046875 28.875 57.75

Avoirdupois pounds = = = = = 0.0625 1 0.000002204623 0.002204623 2.204623

Table 4Other metric and U.S. equivalents

1 barrel (bbl), standard, cranberry

1 thousand acre-feet per year

1 long ton 1 short ton

1 million pounds = 1 million pounds = 1 million pounds =

60-pound bushel of wheat, white potatoes, and soybeans

56-pound bushel of shelled corn, rye, sorghum grain, and flaxseed

48-pound bushel of barley, buckwheat, and apples

32-pound bushel of oats

38-pound bushel of oats

Table 6Individual commodity weights and measures Approximate net weight

27.2 18.1 18.1 10.9 11.8 10.4

22.7 13.6 5.4-6.8

50 30 12-15 26 40 48 56 60 100 28-32 28-32 25 38 380 425

18.1 21.8 25.4 27.2 45.4 12.7-14.5 12.7-14.5

151 20.0-22.7 11.3 21.8 30.9

Table 6Individual commodity weights and measuresContinued

Unit Metric United States

Kilograms Castor beans

Table 6Individual commodity weights and measuresContinued

18.1 18.1 18.1 15.4 10.0-10.4

13.6 90.7 22.7 21.8-22.7 11.3 15.9-18.1 1.8-2.7 3.2-4.1

Gallon Bushel Gallon Gallon

8.62 48-60 11.74 11.74 Continued

Table 6Individual commodity weights and measuresContinued

10.0 11.3 14.5 13.6 8.2 8.2

5.9 12.7-14.5 19.5 19.1

California and Arizona Orchardgrass seed Palm oil Papayas

Carton Carton, bushel basket, or crate 5-dozen bunches Bushel

4.5 9.1-11.3 22.7 17.2 10 3.5 7.7

2-layer carton or lug Gallon

20.9 20.4 12.7-13.6 27.2

Table 6Individual commodity weights and measuresContinued

Unit Metric United States

Perilla seed Persimmons Pineapples

Shelled Poppy seed Potatoes

Quinces Radishes, topped

Rapeseed Raspberries Redtop seed Refiners' syrup