Question: Swiss Chocolate's U.S. division will be diversifying its product line to include two product offerings, a basic plain milk-chocolate candy bar, and a fruit-infused high cacao content premium candy bar. The candy bars are processed through a molding operation in which molten chocolate is injected into a mold and cooled to room temperature, removed from the mold, and packaged for storage and bulk palletized shipment.

Below is information regarding the direct costs and volumes of the two major products:

Variable cost and volume data Milk chocolate Premium cacao

Raw material $0.50  $0.75

Direct labor $0.25  $0.40

Selling and general $0.05  $0.05

Volume in units  300,000 100,000

Sales prices of the two products are $2.65 for milk chocolate and $4.99 for premium cacao. The number of hours required to manufacture each unit was the same for both products.

After an interview process with the factory and production personnel, the division controller, Steve Smith, completed the following table. From its simple cost structure, the company decided to reconsider its overhead pool and reallocate on the basis of activity-based costing. Its simple overhead pool has been reclassified according to the ABC hierarchy within the following table:

Indirect Manufacturing:                   

Product Development                      $25,000

Setup Candy Molding Equipment     $12,000

Equipment Operations                       $15,500

Factory Insurance and Utilities:       

Equipment Operations                       $31,500

Depreciation - Machinery and Factory

Setup Candy Molding Equipment     $18,500

Equipment Operations                       $20,000

Repairs and Maintenance - Factory:

Equipment Operations                       $10,000

Distribution                                          $4,000

Selling, Marketing and Distribution Expenses

Shipment Preparation                        $20,000

Administration                                     $20,000

General and Administrative Expenses

Administration                                     $60,

Smith also noted the following percentage allocations of cost for the activities which are required to manufacture each product.

ABC Cost Allocation Percentages           Milk Chocolate          Premium Cacao

Product Development                             20%                                80%

Setup Candy Molding Equipment              60%                               40%

Equipment Operations                             75%                               25%

Shipment Preparation                             70%                               30%

Distribution                                            65%                               35%

Administration                                        50%                               50%

From the cost information provided, respond to the following questions:

1. Compute the cost of each product under the simple/traditional costing method. For period costs, use the same basis of allocation as factory overhead.

2. Compute the net operating profit margin of each product using the simple/traditional costing method.