A) Rootlet length B) Leaf color C) Soil type D) Corm shape and size
A) The leaf B) The flower C) The root D) The underground stem
A) Brittle and crumbly B) Firm and dense C) Slimy and watery D) Soft and mushy
A) Brown B) Blue C) Red D) Green
A) Only if the corm is immature B) No, only skin color matters C) Only if the skin is damaged D) Yes, it is a key identifier
A) Purple B) Pink C) Orange D) White
A) Nutrient content B) Disease presence C) Growth stages D) Water content
A) The level of calcium oxalate crystals B) The sugar content C) The fiber content D) The starch content
A) It causes a burning sensation B) It increases the shelf life C) It makes it easier to digest D) It makes it sweeter
A) Extensive cooking B) Light steaming C) Eating raw D) Fermentation
A) Ipomoea batatas B) Manihot esculenta C) Colocasia esculenta D) Solanum tuberosum
A) Heart-shaped B) Flat C) Round D) Elongated
A) 'Eddoe' B) 'Okinawan Purple' C) 'Yautia' D) 'Dasheen'
A) For making poi B) For medicinal purposes C) As a vegetable D) For animal feed
A) Cold and moist B) Cold and dry C) Warm and moist D) Hot and dry
A) Reduces acridity B) Increases nutrient absorption C) Encourages faster growth D) Prevents root rot
A) Aerial B) Tuberous C) Fibrous D) Taproot
A) The taro flower B) The top of the taro used for planting C) The mature corm D) The young leaves
A) The flower B) The leaves C) The stem D) The roots
A) Using seeds B) Using stem cuttings C) Using cormels D) Using leaf cuttings
A) The mature leaves B) The main root system C) The taro flower buds D) Small side shoots on the corm
A) Leaf size B) Flower color C) Corm diameter D) Soil composition
A) Vitamin D B) Fiber C) Calcium D) Iron
A) Yellowing leaves B) New leaf growth C) Flowering D) Bright green leaves
A) A taro harvesting tool B) A traditional Hawaiian dish made from taro C) A taro fertilizer D) A type of taro disease
A) Mashed Potato B) Cooked Rice C) Mashed Sweet Potato D) Mashed Taro
A) Heart-shaped corms B) Large, elongated corms C) Flat, disc-shaped corms D) Smaller, more rounded corms
A) Taro B) Potatoes C) Sweet Potatoes D) Yams
A) Drying in the sun B) Boiling with baking soda C) Refrigerating for several hours D) Soaking in salt water
A) Flower size B) Acridity level C) Rootlet number D) Leaf shape |