2. Delightful Yogurt Company produces yogurt in two departments-Mixing and Finishing. In Mixing, all ingredients except fruit are added at the start of production. In Finishing, fruit is added and then the mixture is placed into containers. Adding the fruit to the basic yogurt mixture increases the volume transferred in by the number of gallons of fruit added. Any spoilage that occurs is in the Finishing Department. Spoilage is detected just before the yogurt is placed into containers or at the 98 percent completion point. All spoilage is abnormal. Finishing Department BWIP (100% fruit, 0% container, 30% CC) 5,000 gallons Gallons transferred in 5,500 Gallons of fruit added 1,200 EWIP (100% fruit, 0% container, 60% CC) 1,700 gallons Gallons transferred out 9,000 Abnormal spoilage 1,000 BWIP Costs: Transferred In $ 9,700 Fruit 10,500 CC 15,000 Current Costs: Transferred In Fruit Containers CC Total Costs 12,400 54,000 11,000 98,000 $ 210, 600 Prepare a cost of production report for October 20X5. The company uses weighted average