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