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