1. _______ is important to the supply side of the market.
2. _______ the amount of product remaining after processing.
3. _______ trimming meat, peeling produce or even how many packs of food was made after cooking all the given ingredients.
4-5 _______and_______ are the components needed to calculate the percentage yield.


pagpipilian

cost. input. output

processing. product yield.

production cost​