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