Fruit Pulp Yield & Pulp, Waste & Brix
Pulps mango
Enter fresh fruit weight and recovery to get the pulp, the waste (peel, stone, skin) and the sugar (°Brix) — the value that juice, jam and concentrate makers pay for.
Plan your pulp run
Next: this run yields 550 kg pulp and 450 kg peel/seed waste; channel that waste into compost, feed or pectin recovery to lift overall returns.
Recovery varies by fruit and machine — mango pulpers run ~50–65%, while stone-fruit or citrus differ. Brix sets the sugar load that downstream products (juice, jam) are formulated around.
Fruit pulp yield — key facts
- Pulp
- fruit weight × recovery %
- Waste
- fruit weight − pulp
- Mango recovery
- ≈ 55–65%
- Guava recovery
- ≈ 60–80%
- Waste
- peel, stone, skin, seeds
- Brix
- dissolved sugar in pulp
- Low recovery
- raises real cost per kg pulp
- Privacy
- Runs in your browser; nothing uploaded
You pay for fruit but sell pulp
Pulping a mango, guava or tomato keeps only the edible flesh — the peel, stone and skin all become waste. Because you buy whole fruit but sell pulp, the recovery rate quietly decides your real cost: a tonne of fruit at 60% recovery yields just 600 kg of pulp, so the fruit cost per kg of pulp is far higher than the fruit price. Recovery and the pulp's sugar (°Brix) together set what juice, jam and concentrate makers will pay.
This tool gives the pulp weight, the waste, the sugar and the recovery percentage from the fruit weight and recovery you enter. Use it to cost raw-fruit purchases, price your pulp, plan by-product use of peel and seeds, and compare varieties or suppliers on yield. Pair it with the Fruit Juice Yield, Tomato Paste Concentration and Value Addition Profit tools for the full processing picture.
Cost the fruit right
See the true cost per kg of pulp from recovery.
Price your pulp
Recovery and Brix set what processors pay.
Plan the waste
Size disposal or use peel and seeds as by-products.
Compare varieties
Pick the fruit and supplier that yield the most.
Frequently Asked Questions
What is fruit pulp yield?+
Pulp yield is the share of fresh fruit weight that becomes edible pulp after pulping — the smooth, deseeded, depulped flesh that goes into juice, jam, baby food and concentrate. The rest (peel, stone, skin, seeds and trimmings) is waste. Recovery is reported as a percentage, so 1000 kg of mango at 60% recovery gives 600 kg of pulp.
How is pulp recovery calculated?+
Pulp = fresh fruit weight × recovery %. Waste = fresh fruit weight − pulp. The calculator also carries the pulp's sugar (°Brix) so you can see the soluble-solids content of the pulp, which together with recovery sets the value for processors. Enter your fruit weight, the recovery rate and the Brix and it does the rest.
What recovery should I expect for different fruits?+
It varies by fruit and processing: mango pulp often runs around 55–65% of fruit weight, guava 60–80%, tomato 90%+ as juice/pulp, and stone fruits lower because of the pit. Ripeness, variety, the pulper screen and how aggressively flesh is scraped from peel and stone all move the figure up or down.
Why is the waste fraction so large for some fruit?+
Fruits like mango carry a big stone and a thick peel that aren't edible, so a large share of the fresh weight is removed during pulping. Knowing the waste fraction up front helps you cost the raw fruit correctly, size disposal or by-product use (peel for pectin, seeds for kernel), and price the pulp realistically.
What is °Brix and why does it matter for pulp?+
°Brix measures the dissolved sugars (and other soluble solids) in the pulp — roughly the sugar percentage by weight. Higher Brix pulp is sweeter, needs less added sugar, and concentrates more efficiently into paste or concentrate. Juice and jam makers pay premiums for high-Brix, high-recovery pulp because it stretches further.
How do I increase pulp recovery?+
Use ripe fruit (firmer underripe flesh clings to peel and stone), match the pulper screen to the fruit, run a finisher to scrape residual flesh, and minimise trimming losses. Good post-harvest handling so fruit isn't bruised or rotten also keeps more of each fruit usable, lifting overall recovery.
Does this work for any fruit or weight unit?+
Yes — it works for mango, guava, tomato, papaya, apple or any pulped fruit; just enter the fruit weight and the recovery and Brix for that crop. Use whatever unit you weigh in (kg, tonnes or quintals) and the pulp and waste come back in the same unit.
How does recovery affect my raw fruit cost?+
Because you pay for whole fruit but sell pulp, low recovery quietly raises your real cost per kg of pulp. If you pay for 1000 kg of fruit and only get 550 kg of pulp, the fruit cost per kg of pulp is nearly double the fruit price — which is why recovery is the number processors watch most closely.
Are the figures precise?+
They're solid planning figures. Real recovery varies with variety, ripeness, season, equipment and operator skill, and Brix shifts with maturity. Measure your own recovery and Brix across a few batches, then use those numbers here to plan raw-fruit purchases, costing and pricing rather than relying on book averages.