A) Poaceae (Grass) B) Rosaceae (Rose) C) Arecaceae (Palm) D) Fabaceae (Legume)
A) Berry B) Drupe C) Aggregate Fruit D) Pome
A) Exocarp B) Endocarp C) Mesocarp D) Kernel
A) Epicarp B) Exocarp C) Mesocarp D) Endosperm
A) Coconut Cream B) Coconut Extract C) Coconut Milk D) Liquid Endosperm
A) Pericarp B) Exocarp C) Mesocarp D) Endocarp
A) Root Depth B) Husk Color C) Fruit Size D) Palm Height
A) Late Maturity B) Early Maturity C) Dwarf Size D) Small Fruit Size
A) Greater Salt Tolerance B) Late Maturity C) Early Maturity D) Large Fruit Size
A) Hybrid B) Tall C) Dwarf D) All types are equally susceptible
A) Red B) Green C) Brown D) Yellow
A) Fecundity B) Harvest C) Yield D) Productivity
A) Soil Type B) Maturity C) Sunlight Exposure D) Fertilizer Use
A) Citrus Canker B) Apple Scab C) Lethal Yellowing D) Potato Blight
A) Coconut Mite B) Aphids C) Grasshoppers D) Termites
A) Uncertain, possibly Indo-Pacific B) South America C) Africa D) North America
A) De-husking B) De-shelling C) De-kerneling D) Extraction
A) Alpine B) Temperate C) Arid D) Tropical
A) Silt B) Peat C) Sandy Loam D) Clay
A) Thick Husk B) Small Size C) Sweet Water D) Large Kernel
A) Animal Feed B) Direct Consumption C) Coconut Oil Production D) Fertilizer
A) Oil stored in glass bottles B) Oil extracted without high heat/chemicals C) Oil from young coconuts D) Oil from dwarf coconuts
A) Coconut Milk B) Coconut Sugar C) Coconut Flour D) Maple Syrup
A) Source of Coconuts B) Fat Content C) Sugar Content D) Processing Method
A) Shell B) Kernel C) Husk Fibers D) Water
A) Through natural shedding B) By shaking the tree C) By hand or using a pole D) Using machinery
A) Potassium B) Iron C) Vitamin A D) Calcium
A) 100-120 years B) 20-30 years C) 40-50 years D) 60-80 years
A) A visual defect B) A specific variety C) Germination pores D) The area where it attaches to the palm
A) Harvesting B) Cultivation C) Afforestation D) Replanting |