Castellanos Foods is a Greek producer of world-renowned spanakopita. The company uses a first-in, first-out (FIFO) process costing system to cost its production of spanakopita in trays through three departments: filo pastry preparation, filling preparation and baking. Inspection takes place just before the last 20% of the filling is added to the final product in the filling preparation department. The company cost accountant has estimated that this is at 60% incurrence of conversion costs. The remaining direct ingredients are added to all trays that pass inspection. Normal spoilage is 1% of good units that pass inspection in the period.

The following details pertain to the month of December for the filling preparation department (in units):

Beginning work-in-process inventory (trays) 37,500

Trays transferred in from filo pastry preparation 150,000

Trays transferred out to baking 126,000

Ending work-in-process inventory (trays) 60,000

Costs Transferred Direct Ingredients Conversion

Beginning inventory $174,375 $26,250 $28,275

Costs added $705,000 $89,775 $151,830

Percentage completion Direct Ingredients Conversion

Beginning inventory 100% 65%

Ending Inventory 50% 40%

Note: Read the question carefully with respect to when the inspection for spoilage takes place.

4. What is the total value of the product transferred from the filling preparation department to baking in December? (Round final answer to the nearest dollar.)

a) $333,300

b) $760,513

c) $838,503

d) $984,805