How do I go about making an analysis of cash requirements for the following:

? Purchases for the year for BBCC's most costly source of direct ingredients ?vanilla flavoring. Base this on the 20X8 forecast sales, the budgeted costs for BBCC's three products and BBCC's paying habits in Exhibit 8. Note: Show all supporting schedules and calculations ? include production budget, direct material usage budget ? vanilla, direct material purchase budget ? vanilla and cash disbursement schedule for vanilla purchase. Round quantities to litres.

Table 1: Sales forecasts for 20X8 and the first half of 20X9 Quarter The-Bar Alamonde Salt-lick Total 20X8 Q1 180,400 118,800 66,000 365,200 20X8 Q2 187,000 123,200 69,300 379,500 20X8 Q3 206,800 134,200 77,000 418,000 20X8 04 178.200 116.600 68,200 363.000 20X8 totals 752,400 492,800 280,500 1,525,700 20X9 Q1 188,600 124,200 69,000 381,800 20X9 Q2 193,200 127,650 70,150 391,000 Table 2: Ending inventories and last-quarter ingredients purchases The-Bar Alamonde Salt-Lick 12,628 8,316 0 Sugar Vanilla Almonds 482 kg 29 litres 23 kg Fourth-quarter 20X7 purchases Sugar Vanilla Almonds $3,800 $23,000 $2,500Table 3: Budgeted costs of ingredients (per 1,000 bars) Ingredients Price The-Bar Alamonde Salt-Lick Chocolate liquor $5.50 per kg $ 192.50 $ 192.50 $ 161.70 Cocoa butter $6.00 per kg 79.80 79.80 54.60 Cocoa powder $1.15 per kg 8.05 4.83 8.05 Cane sugar $0.70 per kg 9.31 9.31 14.46 Emulsifier $0.80 per kg 0.48 1.12 0.56 Vanilla $70.00 per litre 56.35 49.00 98.00 Almonds $10.00 per kg 0.00 21.00 0.00 Himalayan salt $5.50 per kg 0.00 0.00 9.63 Other 0.08 per bar 80.00 80.00 80.00 Total cost of ingredients $ 426.49 437.56 $ 426.99