This is a ratio used by manufacturers to determine how much fresh product is needed, including cores, tops, etc, to make a finished dried product. For example, fresh equivalent tomatoes would be the weight of whole and intact fresh tomatoes, before removal of cores and stems, needed to make one pound of diced dried tomatoes. Thus, the fresh equivalent ratio is always higher than the rehydration ratio, since there is weight loss in trimming away the tops, stems, cores, etc. This ratio is generally not published - however, the rehydration ratios are often available.