Turn HOSO quotes into true peeled cost per kg in minutes. Our 2025 Indonesian factory-average yields, size-by-size conversion factors, and simple formulas help purchasing teams compare offers by finished output, not raw input.
If you’ve ever tried to compare an HOSO quote to a peeled offer, you know how messy it gets. Head-on. Headless. PD. PUD. PDTO. Glaze. Cooking loss. One wrong assumption and you’re off by dollars per kilo. We’ve felt that pain with buyers in the US, EU and Asia. So here’s a clean 2025 guide you can bookmark and actually use as your Indonesian vannamei yield calculator.
The three pillars of accurate vannamei cost conversion
- Yields change by size. Larger shrimp have better recovery. A 50/60 HOSO will peel more efficiently than a 70/80. Use size-specific factors.
- Finished form matters. PD vs PUD vs PDTO have different edible yields. Tail-on and undeveined forms keep more weight.
- Net weight wins. Glaze and cooking shrink distort optics. Always bring quotes back to drained, net edible weight.
Takeaway: Agree on size count, finished form, glaze percentage and whether you’re talking raw or cooked before you compare price.
2025 Indonesian factory-average yields by size
These are our working averages in Q4’24–Q1’25 for farmed Indonesian vannamei, good handling, mixed ponds. Use them as baselines, then adjust ±1–2% after you see your lot’s test yields.
HOSO → HLSO (head removal):
- 30/40: 68–70%
- 40/50: 66–68%
- 50/60: 64–66%
- 60/70: 62–64%
- 70/80: 61–63%
- 80/100: 59–61%
- 100/120: 57–59%
From HLSO to peeled forms:
- PD (peeled, deveined, tail-off):
30/40: 62–64% • 40/50: 60–62% • 50/60: 58–60% • 60/70: 56–58% • 70/80: 54–56% • 80/100: 52–54% • 100/120: 50–52% - PUD (peeled, undeveined): typically +1–2% vs PD across sizes.
- PDTO (peeled, deveined, tail-on): typically +2–3% vs PD tail-off across sizes.
Shortcut HOSO → peeled (combined):
- HOSO → PD yield
30/40: 42–45% • 40/50: 40–42% • 50/60: 37–40% • 60/70: 35–37% • 70/80: 33–35% • 80/100: 31–33% • 100/120: 29–31% - HOSO → PUD yield is roughly PD + 1–2% absolute.
- HOSO → PDTO yield is roughly PD + 2–3% absolute.
Reality check: Molting, feed, harvest stress and icing can shift these by 1–3%. We routinely run small peel tests per lot because that’s worth real money.
Step-by-step: turn an HOSO quote into true peeled cost per kg
Use this anytime you receive HOSO pricing but need PUD/PD/PDTO economics.
Baseline formula (raw, unglazed):
Cost per kg peeled = (HOSO price per kg ÷ HOSO→peeled yield) + processing cost per kg peeled − byproduct credit per kg input (if applicable)
If cooked:
Cost per kg peeled cooked = Raw peeled cost ÷ (1 − cooking loss)
If glaze is quoted on gross weight:
True cost per kg net (drained) = Quoted price ÷ (1 − glaze%)
Example 1: 60/70 HOSO to PD, raw
- HOSO price: 5.70 USD/kg
- HOSO → PD yield (60/70): use 0.36 as a working number
- Processing (peel, pack, QA): 0.85 USD/kg finished PD
- Byproduct credit: 0 (factory retains)
Raw PD cost = (5.70 ÷ 0.36) + 0.85 = 15.83 + 0.85 = 16.68 USD/kg net raw PD
Example 2: 60/70 HOSO to PUD, raw, then cooked and glazed
- HOSO price: 5.70 USD/kg
- HOSO → PUD yield (60/70): ~0.37
- Processing: 0.80 USD/kg PUD
- Cooking loss: 6%
- Glaze on finished IQF: 20%
Raw PUD cost = (5.70 ÷ 0.37) + 0.80 = 15.41 + 0.80 = 16.21 USD/kg
Cooked cost = 16.21 ÷ 0.94 = 17.25 USD/kg
If a supplier quotes per gross weight with 20% glaze, your true cost per kg drained = quoted price ÷ 0.80.
Pro move: Always put quotes and your assumptions into the same sheet. One line per offer, same yield and loss logic. That’s how we compare apples to apples in minutes. If you’d like our live worksheet, need help tuning yields for your exact specification, or want us to run your scenario, Contact us on whatsapp.
What are 2025 vannamei prices in Indonesia by size?
We’re seeing these indicative ex-works ranges in early 2025 for export-grade farmed HOSO, duty unpaid. Markets move weekly with global harvests, Ecuador shipments and currency.
- 30/40: 7.10–8.00 USD/kg
- 40/50: 6.40–7.20 USD/kg
- 50/60: 6.00–6.60 USD/kg
- 60/70: 5.50–6.10 USD/kg
- 70/80: 5.10–5.70 USD/kg
- 80/100: 4.70–5.30 USD/kg
- 100/120: 4.30–4.90 USD/kg Use the yield factors above to back-calculate peeled economics for your target form.
Common questions we get (and straight answers)
What’s the yield from 50/60 HOSO Indonesian vannamei to PUD or PD?
- HOSO → PD: roughly 37–40%. We use 0.38 as a baseline.
- HOSO → PUD: roughly 39–41%. We use 0.40 as a baseline.
How do I calculate true cost per kg peeled from an HOSO price quote?
- Pick the correct yield for your size and form.
- Divide the HOSO price by that yield.
- Add your processing cost per kg finished.
- If cooked, divide by 1 minus cooking loss.
- If the finished quote includes glaze on gross weight, divide by 1 minus glaze% to get net.
How much weight do I lose to peeling, cooking and glazing?
- Peeling loss (HLSO → PD): 38–50% depending on size.
- Cooking loss on raw peeled: 4–8% for well-handled vannamei. We use 6% for boiled, 5% for steamed.
- Glaze isn’t edible weight. Typical export spec is 10–20%. Net weight = gross × (1 − glaze%).
Does vannamei size change peel loss?
Yes. Larger sizes have lower proportional shell weight. That’s why 50/60 looks better on yield than 70/80. Shell, tail and vein account for more of a small shrimp’s weight.
Are Indonesian yields different from Ecuador or India?
They’re broadly similar if handling is equally good. We usually see Indonesia within ±1–2% of Ecuador/India on the same size and spec. Real differences come from molt stage, chilling speed and peel-room performance, not country alone.
Which size grade gives the lowest cost per kg PUD in 2025?
In our spreadsheets, 60/70 or 70/80 often win on PUD cost per kg because price/kg HOSO drops faster than yield does as you move smaller. But this flips when larger sizes get promotional or when you need specific piece counts per bag. Always run the math for the week’s market.
Cooking and glazing: the quiet cost drivers
Here’s the thing. Buyers fixate on peel yields and forget cooking and glaze. Two quick rules:
- If you buy cooked, add 5–7% to your raw-peeled cost for shrink.
- If your supplier quotes on gross weight with 20% glaze, your true landed cost per kg net jumps by 25% versus the sticker. Example: 15.00 USD/kg gross becomes 18.75 USD/kg net at 20% glaze. We ask suppliers to declare glaze and cooking method on every quote. It saves arguments later.
Quick conversion cheats you’ll actually use
- Count per kg to per lb: cplb = cpkg ÷ 2.2046. So 60/70 cpkg ≈ 27–32 cplb.
- Head-on to headless: use 0.63 for 60/70, 0.65 for 50/60, 0.61 for 70/80 as mental rules.
- PD vs PUD: PUD usually gives +1–2% yield vs PD because you’re not removing the vein, but your QA must accept it.
Mistakes we keep seeing (and how to avoid them)
- Comparing a net price to a glazed gross price. Fix: normalize to net drained weight.
- Using one universal yield. Fix: choose size-specific factors, then refine with a peel test.
- Ignoring piece count needs. Fix: balance cost per kg with target pcs per pack or per serving.
- Overlooking drip loss. Fix: expect 1–2% thaw drip on IQF if cold chain is tight.
- Forgetting labor and QA. Fix: add 0.70–1.10 USD/kg for peel/pack to get real costs.
When to deviate from these averages
- Soft-shell harvests, long ice times or weak shells. Expect 1–3% lower peel yield and higher cook loss.
- Value-added treatments (STPP/marinade). Can offset cook loss but change label and spec.
- Tail-on presentations. Use the PDTO uplift vs PD tail-off. If you need us to sanity check a quotation or run a custom scenario for your buyer brief, Contact us on email.
Sourcing with Indonesia-Seafood
We supply export-grade vannamei in multiple formats. If you’re consolidating a container with mixed seafood, we also run robust whitefish and tuna programs. For shrimp specs and pack options, see Frozen Shrimp (Black Tiger, Vannamei & Wild Caught). To browse other items for the same lanes and cold chain, View our products.
We’ve built this guide off real Indonesian production, not wishful thinking. Use the factors above, plug them into your sheet, and you’ll spot the best-value offer fast. More importantly, you won’t get surprised by hidden loss later. That’s how we buy every week, and it’s why our customers stick around.