A) Poaceae B) Brassicaceae C) Solanaceae D) Leguminosae (Fabaceae)
A) On vines B) In tree canopies C) Underground D) On branches
A) Gynophore B) Stolon C) Rhizome D) Corm
A) Spanish B) Virginia C) Runner D) Valencia
A) Valencia B) Spanish C) Virginia D) Runner
A) Valencia B) Runner C) Virginia D) Spanish
A) Small, rounded kernels B) Elongated kernels C) Large kernels D) Red skin color
A) Rainfall amount B) Peanut quality C) Pest infestation level D) Soil composition
A) A type of peanut disease B) A type of mycotoxin C) A type of pesticide D) A type of fertilizer
A) Kernel count per pod B) Root depth C) Kernel size D) Shell characteristics
A) 12 months B) 1-2 months C) 8-9 months D) 4-5 months
A) Gravel B) Sandy loam C) Silt D) Clay
A) Candy B) Snacking C) Oil production D) Peanut butter
A) Candy B) Roasted peanuts C) Snacking D) Animal feed
A) Adding salt B) Roasting C) Adding sugar D) Removing the skin
A) Stem rot B) Citrus greening C) Aflatoxin contamination D) Leaf spot
A) Tillage B) Cultivation C) Irrigation D) Inversion
A) The outer shell B) The stem C) The root D) The kernel
A) Growing location B) Disease resistance C) Size D) Color
A) Construction materials B) Animal feed C) Human consumption D) Furniture production
A) Below 10% B) Around 20% C) Around 25% D) Around 15%
A) Uniform kernel size B) Irregular shaped kernels C) Very large kernel size D) Small kernel size
A) To reduce watering needs B) To prevent soilborne diseases C) To increase yield of the next crop D) To improve peanut flavor
A) Nitrogen B) Calcium C) Phosphorus D) Potassium
A) Solvent extraction B) Density measurement C) Visual inspection D) Taste test
A) Stem strength B) Pod formation C) Leaf growth D) Flower production
A) Sower and mower B) Inverter and combine C) Tractor and plow D) Harvester and baler
A) Boiled peanuts B) Peanut Oil C) Peanut Flour D) Peanut Butter
A) Georgia B) Texas C) Alabama D) Florida
A) Arachis hypogaea B) Glycine max C) Zea mays D) Oryza sativa |