Ava works at the cranberry plant in town, which uses a common process of cleaning, sorting,...

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Ava works at the cranberry plant in town, which uses a common process of cleaning, sorting, flash freezing, and crushing the berries. At the end of this process, which costs $40,000, cranberry juice and cranberry puree are available. The cranberry puree is then made into sauce, at an additional cost of $1.50 per pound, while the cranberry juice is further processed into syrup, at an additional cost of $2.00 per gallon. There is no change in volume during the additional processing. Additional information is as follows. Yield from joint process Sales prices at split-off point Sales prices after further processing 16,000 pounds of puree 8,000 gallons of juice $2.00 per pound of puree $4.00 per gallon of juice $4.00 per pound of sauce $7.50 per gallon of syrup Using the NRV method, allocate the joint costs to each product, and determine gross margin amounts and percentages for each if 80% of each final product is sold. (Round proportion to 4 decimal places, eg. 0.2512. Round allocated joint costs to O decimal places, e.g 125, gross margin to 2 decimal places, eg. 15.25 and gross margin percentage to 1 decimal place, e.g. 15.2%) Allocated joint costs $ Gross margin $ Gross margin percentages eTextbook and Media Puree/Sauce % $ $ Juice/Syrup % Ava works at the cranberry plant in town, which uses a common process of cleaning, sorting, flash freezing, and crushing the berries. At the end of this process, which costs $40,000, cranberry juice and cranberry puree are available. The cranberry puree is then made into sauce, at an additional cost of $1.50 per pound, while the cranberry juice is further processed into syrup, at an additional cost of $2.00 per gallon. There is no change in volume during the additional processing. Additional information is as follows. Yield from joint process Sales prices at split-off point Sales prices after further processing 16,000 pounds of puree 8,000 gallons of juice $2.00 per pound of puree $4.00 per gallon of juice $4.00 per pound of sauce $7.50 per gallon of syrup Using the NRV method, allocate the joint costs to each product, and determine gross margin amounts and percentages for each if 80% of each final product is sold. (Round proportion to 4 decimal places, eg. 0.2512. Round allocated joint costs to O decimal places, e.g 125, gross margin to 2 decimal places, eg. 15.25 and gross margin percentage to 1 decimal place, e.g. 15.2%) Allocated joint costs $ Gross margin $ Gross margin percentages eTextbook and Media Puree/Sauce % $ $ Juice/Syrup %